DID YOU KNOW THAT….

• Fish have been on earth for more than 500 million years.

• fish were well established long before dinosaurs roamed the

Earth

• There are over 25 thousand identified species of fish on the

Earth. It is estimated that there may still be over 15 thousand
fish species that have not been identified.
CONVECTION TYPE
AIR-HEATED FISH DRYER
ANG, MERYL H.

DAVA, MICHAEL JOSEPH D.

MALABUYOC, LEAN ERNEST G.

INTRODUCTION

Agriculture is the main source of livelihood in the Philippines. One of its sub-
sector is fisheries since our islands are surrounded by water and has an abundant
source of fish.

This research is about the method of food preservation specifically, fish drying.
Open air drying using wind and heat from the sun is typically done in the
Philippines to preserve fish.

This method is cheap and effective and suitable for the climates in our country, but
several problems may arise.
BACKGROUND OF THE STUDY

The traditional fish drying process may face several problems, such as the
following:

• Cleanliness Of The Product Produced

• Drying Rate

• Poor Weather Condition During Rainy Season

BACKGROUND OF THE STUDY

Because of the problems in traditional drying process and with the help of
this Conference Paper the machine to be designed is:
• free from dirt
• can be used in different weather condition
• applicable in locations having different ambient temperatures.
BACKGROUND OF THE STUDY

Further studies in the factors affecting the moisture removed from the fish,
thermal and drying efficiency and good combustion in the furnace
• ambient temperature
• kind of fuel to be used
• height of the chimney
PURPOSE OF THE STUDY

• To dry fish in a short period of time

• To continue production even in unexpected or changing climate

• Produce clean and free from insect infestation dried fish

OBJECTIVE OF THE STUDY

The following objectives will be the basis throughout the study:

• To construct or fabricate a prototype.

• To know the applicable kind of fuel to be used as a source of heat.

• To determine the effect of different height of chimney to be used in

terms of chimney draft.

• To know how the difference in ambient temperatures affects the

drying rate and moisture to be removed from the fish.
SIGNIFICANCE OF THE STUDY

Following are expected to benefit based on the result of the study:

• To fish vendors, the results of this study is looking forward to
benefit some fish vendors to help preserve the remaining fishes which
are not sold and expected to spoil to avoid profit loss and also to
produce clean products.
• To consumers, this would give an idea to consumers to preserve
fishes specially those living in rural areas and has no means of cooling
equipment such as refrigerators to avoid fishes from early spoilage.
SIGNIFICANCE OF THE STUDY

• To fellow mechanical engineering students, this would serve as

additional information on how to design and fabricate a machine applying
the theories gained in Mechanical Engineering subjects.
• To the readers, this would help the readers to have enough knowledge
and background about drying process for preservation.
• To the future researchers, this would serve as reference to improve
and start their prototype design about dryers giving the future
researchers enough ideas about the methods used in drying.
SCOPE AND LIMITATION

Major Parts of Dryer

• Furnace
• Chimney
• heat exchanger
• Fan
• Drying chamber
• Air pre-heater
SCOPE AND LIMITATION

Since it is a fish dryer, the samples are limited into several kinds of fish typically used in
traditional drying processs like Bisugo, Sapsap, Tawilis and Tamban.
The testing is restricted into different samples of fish, for different set up
• a set-up with the use of different fuel
• different height of chimney
• different ambient temperatures
These set-up have the same amount of fuel, drying time and supply of air.
SCOPE AND LIMITATION

Other factors such as the different materials used in chimney and the properties of the fish
are not included in the study.
Sources of information
• books
• mechanical engineering handbooks
• internet,
• interviews
• actual data which are all used in the actual testing of the prototype
DEFINITION OF TERMS

• Chimney Draft - it refers to the difference in pressure in the combustion

chamber area which results in the motion of the flue gases and the air flow.
• Drying Efficiency – the ratio of ideal weight of dried fish to actual weight
of dried fish
• Specific Fuel Consumption - is the amount of fuel consumed for each
unit of power output.
• Thermal Efficiency – is the ratio of the difference in temperature entering
and leaving the dryer to the change in temperature of entering the dryer and
ambient temperature.
REVIEW OF LITERATURE
REVIEW OF RELATED LITERATURE

• DRYING

Is the process of mass exchange process comprising of the removal

of water or another solvent by evaporation from a solid, semi-solid or
liquid.
TYPES OF DRYER CLASSIFICATION OF DRYER
• Batch Dryer • Rotary Dryer
• Continuous Dryer • Tower Dryer
• Hearth Dryer
• Centrifugal Dryer
• Tray Dryer
• Infrared Ray Dryer
MAJOR COMPONENTS OF DRYER FACTORS AFFECTING THE RATE OF
• The Drying Bin DRYING
• Air distribution system • Relative humidity (RH) of the air
• The fan • Air velocity
• Fuel and Heaters
• Air temperature
• Furnace
• Surface area of the fish
• Chimney Configurations Used
PREPARATION OF FISH SAMPLES

The fish used in testing the solar drying system were fish fillets, split fish and
scaled whole fish

1. Cleaning

2. Cutting

3. Brining

4. Washing
REVIEW OF RELATED STUDIES

• . The water content of fish varies between 65- 90%, although it is normally in the range of
70-75% (Sankar, 2008).
• Clucas (1982) affirmed that the moisture content of fish is 80%; if this is reduce to
around 25%, bacteria cannot survive and autolytic activity will be greatly reduced. Clucas
(1982), further stated that at moisture content of 15 per cent or less mould will cease
to grow; well dried fish if stored under right conditions can be kept for several months.
• According to The Food and Agriculture Organization (FAO), the shelf-life of dried
fish depends on salt and moisture contents. A well dried product with a high salt level can
be stored for 6-12 months. Semi-dry or wet products keep for one to three months
HYPOTHESIS
There is a significant relationship between the performances of the proposed
design of fish dryer at different setups.

Different ambient temperatures and the choice of fuel have significant effects
on the moisture to be removed from the fish.

Different height of chimney has a significant effect to the draft produced inside
the chimney.

The equipment used in the prototype has no significant difference on the

thermal efficiency and drying efficiency of the fish dryer.
METHODOLOGY
RESEARCH LOCALE

Candelaria is known for its high temperature especially during

March to May with a good relative humidity which is an
important factor in drying process.

It also near Sariaya, Quezon where fish are abundant because of

the sea located in this area.
RESEARCH DESIGN

DESIGN AND SETUPS

• Different Ambient Temperatures
• Fuel
• Chimney height
RESEARCH APPARATUS

• Stopwatch

• Weighing Scale

• Thermo Hygrometer

• Temperature Gauge

• Mechanical Fan
PROCEDURES/DATA COLLECTION

1. Prepare all the materials needed for testing depending upon the setup.

2. Prepare the fish samples. Wash the fish carefully and soak it in salt solution, dissolved in vinegar
for an hour. Dry the fish with fine cloth and put it in the drying chamber.

3. Check all the components of the machine as well as possible hazards around the area.

4. Ignite the combustible inside the furnace.

5. Turn on the switch of the fan.

6. As the drying process continues, feed the furnace with fuel constantly.

7. Record the ambient, heated air, drying chamber and humid air temperatures.
PROCEDURES/DATA COLLECTION

8. Record the time consumed in the drying process.

9. Turn off the switch of the fan.

10. Remove the fish from the trays and put it in a plastic with seal to avoid the fish from
absorbing moisture on the air.

11. Weigh the dried fish and record the data.

12. The testing must have two kinds of setup in three different locations to acquire accurate
results.

13. All the data gathered for several trials were tabulated and analyzed to have a better
interpretation and observation on the machine’s performance.
*Sketchup video animation*
RESULTS AND DISCUSSION
Table 4.1Effects on moisture removed, drying and thermal efficiency of using
wood and coconut shell as fuel in drying Sapsap, Leiognathus splendens.
Wood Coconut Shell
Trial 1 Trial 2 Trial 3 Trial 1 Trial 2 Trial 3
Ambient
Temperature 33.7 33.2 34.6 34.5 35.6 34.7
(°C)

Mass of Fuel
8 8 8 8 8 8
(kg)

Initial Dryer
Temperature 27.8 28.7 31.7 30.1 27.5 29.0
(°C)

Final Dryer
Temperature 51.4 50.2 51.3 50.6 47.9 50.7
(°C)
 Initial Mass of Fish
(kg)
1 1 1 1 1 1

Final Mass of Fish

(kg)
0.48 0.48 0.45 0.46 0.50 0.47

Heated Air
Temperature (°C)
69.1 69.8 68.1 68.1 67.8 68.6

Humid Air
Temperature (°C)
43.1 42.6 42.9 42.4 45.0 44.2

Moisture Removed
(kg water/ kg dry air)
0.0105 0.0108 0.0111 0.0113 0.0094 0.0102

Thermal Efficiency
(%)
73.45 74.32 75.22 76.49 70.81 71.98

Drying Efficiency (%) 69.38 69.38 74.00 72.39 66.60 70.85

 Table 4.2 Effect of using 1.1 meter and 0.561 meter high chimney in
moisture removed, chimney draft, thermal and drying efficiency.
1.1 meter high chimney 0.561 meter high chimney
Trial 1 Trial 2 Trial 3 Trial 1 Trial 3

Name of Fish Sapsap Bisugo Tawilis Sapsap Bisugo Tawilis

Ambient
36.5 34.5 33.3 33.7 34.7 34.6
Temperature (°C)

Fuel Wood Wood Wood Wood Wood Wood

Mass of Fuel (kg) 8 8 8 8 8 8

Dryer
61.4 53.0 51.2 51.4 50.3 49.3
Temperature (°C)

Initial Mass of Fish

1 1 1 1 1 1
(kg)
 Final Mass of Fish
(kg)
0.365 0.405 0.420 0.480 0.475 0.490

Heated Air
74.81 71.66 69.10 69.1 68.5 67.6
Temperature (°C)

Humid Air
42.9 43.6 41.1 43.8 41.5 44.2
Temperature (°C)

Moisture Removed
0.014 0.012 0.011 0.0105 0.0103 0.0093
(kg water/ kg dry air)

Chimney Draft
1.035 1.043 1.048 0.533 0.531 0.532
(kg/m2)

Thermal Efficiency
83.29 75.51 78.63 71.5 73.55 67.96
(%)

Drying Efficiency (%) 91.23 82.22 79.29 69.38 70.10 70.91

Table 4.3 Effect of different ambient temperatures and relative
humidity to moisture removed from the fish and drying rate.
Candelaria Quezon Tayabas City Lucban Quezon

Name of Fish Sapsap Bisugo Tamban

Ambient Temperature
36.5 33.3 32.1
(°C)

Relative Humidity (%) 44 52 62

Fuel Wood Wood Wood

Mass of Fuel
8 8 8
(kg)

Initial Dryer Temperature

27.8 28.7 28.1
(°C)

Final Dryer Temperature

61.4 50.2 50.3
(°C)
 Initial Mass of Fish (kg) 1 1 1

Final Mass of Fish (kg) 0.365 0.410 0.460

Heated Air Temperature

74.81 71.66 68.7
(°C)

Humid Air Temperature

42.9 43.6 42.6
(°C)

Moisture Removed (kg water/

0.014 0.0116 0.0102
kg dry air)

Drying Rate
0.1588 0.1475 0.135
(kg/hr)

Drying Efficiency
91.23 81.22 72.39
(%)
*actual testing video*
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
 FINDINGS

• The chamber made up of galvanized steel has dimensions of 470mm x

340mm x 380 mm which has a capacity of up to 1.7 kg of small fishes. The
chamber is placed on top of a 510mm x 380mm x 300mm stand. The
inside of the furnace is made up of bricks covered with galvanized steel on
the outside. Directly on top of the furnace is heat exchanger made from
GI pipes. The GI Pipe chimney has a diameter of 60mm both and a height
of 1100mm and 561mm.Hot air will be suctioned with the help of ¼ Hp
fan at 2800 rpm.
• Wood as fuel can remove more amount of moisture at an average of
0.0108 kg water/ kg dry air compared to the used of coconut shell
which can only remove 0.0103 kg water/ kg dry air.

• 1.1 meter high chimney produced more chimney draft at an average of

1.042 kg/m2 which is higher when compared to the smaller chimney which
is only 0.532 kg/m2.

• Candelaria Quezon which has the highest ambient temperature of 36.5 °C

and lowest relative humidity of 44% when compared to Tayabas and Lucban
CONCLUSION

• The equipment comprising the convection type air-heated fish dryer is applicable
to dry 1 kg of fish for 4 hours reaching the desired weight of dried fish closely.

• Wood used as fuel is more applicable to use in fish drying than coconut shell.

• The taller the chimney, the more draft it will produce which means that there is
a good combustion inside the furnace as well as the specific fuel consumption.

• The higher the ambient temperature with lower humidity, the higher the amount
of moisture will be removed with higher drying rate.
RECOMMENDATION

• The researchers recommend designing a fuel feeder for faster

operation.

• The space between trays in the drying chamber must be

studied so that more fish can be dried at the same time.

• Different materials to be used in the chimney must also be

studied and included in the testing.
APPENDICES
SAMPLE COMPUTATION
TIME FRAME
FINAL DESIGN
FINAL DESIGN
FINISHED PRODUCT
TESTING FOR 1.1METER HIGH CHIMNEY

Initial mass of fish Final mass of fish

TESTING FOR 1.1METER HIGH CHIMNEY

Ambient Temperature Heated air temperature

TESTING FOR 1.1METER HIGH CHIMNEY

Humid air temperature Drying chamber temperature

TESTING FOR 1.1METER HIGH CHIMNEY

Wood Mass of fuel

POWER COST CONSUMPTION

Power cost consumption based on 4 hours of

working

As per Manila Electric Co. (Meralco) Power cost

Power drawn by the motor on this April 2019 P 10.4961/ kwh
P = Rated Hp = 0.746 kwh x 10.4961
P = ¼ Hp x 746Watts/Hp = 7.830 Pesos Per production
P = 186.5 Watts
Power Consumption of the machine
P = 186.5 Watts x 1Kw/1000Watts x 4hrs
P = 0.746 kwh
BREAK EVEN ANALYSIS
COST OF MATERIALS
COST OF MATERIALS
COST OF MATERIALS
ANTI-PLAGIARISM
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