Development and performance evaluation of a motorized fish smoking kiln

Abstract

Fish smoking is a major activity in the fish industry. In most riverside areas in Nigeria, where fish business is very prominent smoking operations are mostly carried out manually and under unhygienic conditions. The concept of the smoking kiln development is to ease the drudgery associated with traditional methods (drum smoking) in the riverside communities. In this study, a motorized fish smoking kiln was designed, fabricated with locally available materials. The smoking process is based on natural convection of heated air with temperature ranging between 60°C and 110°C. The fish smoking kiln has an overall dimension of1600×1220×70 mm and uses charcoal as the main source of energy. The average capacity of the smoking chamber is 120 kg. The performance test was conducted to ascertain its performance. The result showed that moisture content was reduced from 80% to 30% with an average smoking time of 60 mins. The study concluded that fishes smoked by the kiln have a longer shelf life during storage when compared with traditional (drum) method, due to hot smoking temperature which reduces moisture faster. The overall average percentage weight loss obtained for three species tested are as follows: Etholmosa Fimbriata (sawa)-36%, Scombridae mackerel (37%) and Clarias gariepinus (cat fish) -45%. © 2014 Ashaolu Michael O.