International Journal of Research and Review

Volume 11; Issue: 5; May 2024

Website: [Link]
Research Paper E -ISSN: 2349-9788; P-ISSN: 2454-2237

Design and Fabrication of a 300kg Capacity Fish

Oven
N.A. Raji1, R.O. Kuku2, Q.A. Ajetunmobi3, R.G. Oluwaponle4, A.A Adeniji5
1
Department of Mechanical Engineering, Lagos State University, Nigeria.

Corresponding Author: Q.A. Ajetunmobi

DOI: [Link]

ABSTRACT After testing, it was determined that the

constructed oven operates with high
It is widely assumed that simply scaling up performance and effectiveness.
existing fish oven designs meets the drying
efficiency, quality and safety requirements of Keywords: electric oven; gas oven; heating
the growing demands of fish products. element; large oven; Design.
However, this may not be the most effective
solution for large scale fish growers due to INTRODUCTION
various logistical and operational challenges. Decades of research have focused on
The existing empirical support for the improving fish processing techniques to meet
construction and performance evaluation of the demands of growing populations and
large sized ovens remains insufficient. An maintain the nutritional quality of fish
electric-gas powered fish oven was products. There has been a long-standing
developed as part of a project to enhance fish interest in developing ovens capable of
smoking methods and solve energy handling large volumes of fish while
consumption, and scalability issues faced by maintaining quality and safety standards,
large scale fish growers. According to which are crucial for the economic viability
performance assessments, the drying and environmental sustainability of the
chamber receives a noteworthy heat input fishing industry, particularly in regions
from the electric source. The efficiency of the where fish serve as a primary protein source.
gas source was 63%, that of the electric Traditional preservation methods, such as
source was 79%, and the efficiency of the sun-drying and smoking, have been widely
gas-electric mode was 84%. The drying pace used but are often inefficient and labor-
and the percentage weight loss of the fish intensive. In contrast, modern techniques,
samples were found to be significantly such as electric fish ovens, offer potential
influenced by the heat source and the kind of solutions to these challenges by providing a
fish. Because of its functional status, this more reliable and efficient means of
study found that Tilapia fish dried more preserving fish. Despite advancements in
quickly than Catfish. However, compared to preservation technology, there remains a
utilizing solely the electric source, it was need to develop cost-effective and scalable
found that employing the gas dryer shortened solutions to meet the growing demand for
the drying time by one hour. These fish products while minimizing
improvements have the potential to improve environmental impact.
the efficiency of fish processing and decrease Several studies have demonstrated the
losses that occur after harvest. The oven was importance of proper fish preservation
constructed using locally available materials. methods in reducing post-harvest losses and

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 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

improving food security. While traditional existing oven by incorporating a blower and
methods like sun-drying and smoking are interlock switch. The design, detailed in an
commonly used, they are often inefficient AUTOCAD design, was tested on food items,
and can lead to product contamination and revealing higher efficiency and faster baking
spoilage. In contrast, modern techniques compared to the existing model.
such as electric fish ovens and gas powered However, the efficiency of the large fish
ovens offer advantages in terms of efficiency, oven as well as the working condition to
quality, and safety. However, there is still minimize energy consumption has not been
ongoing research to optimize these well researched and hence need further
technologies and address challenges such as research.
energy consumption and scalability. The goal of the present article is to explore
Ezurike et. al [1] presented a detailed design the design and fabrication of a 250kg
and analysis of a Liquefied Petroleum Gas capacity fish oven and its potential impact on
(LPG)-powered fish drying machine, a meeting fish product demands. We
modification to conventional dryers that use hypothesize that implementing such an oven
charcoal, electric, or solar energy. The gas- design will lead to increased processing
powered fish dryer reduces fish moisture efficiency and profitability for fish
content and uses natural gas as heat energy. processing facilities. To test the oven , we
Thermal analysis was conducted on the conducted a series of experiments to evaluate
system, using conduction and convection the performance of the new oven design
energy equations and numerical compared to traditional methods. We predict
computational software. The machine was that the new oven will significantly reduce
found to have peak drying energy and exergy processing time and labor costs while
efficiencies of 90% and 10%, respectively, maintaining or improving the quality of the
after evaluation and testing. processed fish products. By providing a
Immanuel & Genitha [2] conducted a study detailed analysis of the design process and
on designing, fabricating, and evaluating a performance outcomes, this study aims to
domestic gas oven. The oven, made of contribute to the advancement of fish
stainless steel and aluminum, had preservation technology and enhance food
dimensions of 450 mm in outer dimensions security in regions reliant on fish as a primary
and 380 mm in inner dimensions. The gas protein source.
burner was placed on a stand for baking, and
a bimetallic thermometer was placed in the MATERIALS & METHODS
oven. The oven's effectiveness was tested by 2.1 Material Selection
baking cakes, cookies, and muffins, The material index is used as criteria to filter
revealing higher energy efficiency and materials to obtain material suitable for the
reduced baking time. design of the oven casing.
Stephen et. al [3], compared energy and
exergy performance of PCM augmented 2.2 Design Analysis
Trombe walls, considering PCM 2.2.1 Design Consideration
compositions and wall thickness. Results In the design considerations for a kiln used in
show peak daily stored energy, stored exergy, the drying of items, various factors come into
room temperature, and efficiency for play. These include the quantity and
concrete and clay-based systems. The desired variability of the items to be dried within a
room temperature range is achieved with a specific timeframe. The initial moisture level
600W/m2 insolation, 60% fired brick of fresh products and the designated safe
composition, and 0.35m wall thickness. final moisture content of dried products are
Adegbola, & Adeyinka.[4] discussed the also key parameters. The functionality of the
design and construction of a domestic drying system involves the ability to
electric basic oven, aiming to improve the efficiently load and unload fresh items into

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 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

the drying chamber. This requires attention which are solids. The reaction's chemical
to heat generation, conservation, and transfer equation is as follows:
methods, along with the incorporation of
effective mass transfer techniques during the 𝑂2 (𝑔) + 𝐶 (𝑠) − − − 𝐶𝑂2 (𝑔) ? 𝐻 =
drying process. Furthermore, the materials −393.5 𝐾𝐽 (2)
used in the fabrication of the kiln must
possess the capability to withstand the heat The enthalpy of formation of Carbon dioxide
necessary for drying the items, considering at 298.15k (ΔH°f ) is -393.5KJ/mol
both the weight of the dryer and the quantity Also, heat of formation of methane (CH4) at
of smoked fish to be processed. The overall standard conditions (298.15k, 1 atm) is -
design also takes into account various aspects 74.8KJ.
such as the airflow and heat distribution We may compute the total heat of
system. This includes considerations for combustion for methane using (7). As a
spacing, total product weight, ease of loading result, the total heat involved in the methane
and unloading, vapour condensation, combustion reaction is:
hygiene, smoking (drying) temperature, and
the longevity of the materials employed in
the kiln. Each of these factors contributes to
the effectiveness and safety of the drying
process.
Total heat
2.2.2 Energy Requirements of the Gas Oven Thus, total heat involved in the combustion
Methane is used as a cooking gas in the oven. reaction of methane in the oven is -
Methane is a chemical compound with the 802.3kJ/mol (Note that the negative sign
formula (one atom of carbon and four implies that the reaction emits (gives off)
hydrogen atoms). It is the most basic alkane. heat to the environment, as one would
It is the primary component of natural gas. anticipate from a combustion reaction, i.e. an
Methane has a lower carbon footprint than exothermic reaction.) [5].
other hydrocarbon fuels, producing less
carbon dioxide per unit of energy heat being 2.2.3 Weight of Water to be removed.
released. The dryer was designed to dry a maximum
The following equation describes the number of 300kg (200 pieces) fresh fishes
methane combustion reaction: per batch (African catfish usually takes an
𝐶𝐻4 (𝑔) + 2(𝑂2 (𝑔) + 3.76 𝑁2 (𝑔) ) −> average of 5 months to reach table size, at
𝐶𝑂2 (𝑔) + 2 𝐻2 𝑂 (𝑔) + 7.5 𝑁2 (𝑔) + which its weight ranges from about 0.3kg –
𝐾𝐽 𝐻𝑒𝑎𝑡 (7) 1.5kg [6] depending on quality of fingerlings
The heat responsible for the formation of used, quality of feeds, water management
water vapour: quality, absence of disease, stocking density
Hydrogen and oxygen are the main etc.).
components. The reaction's chemical Taken a batch weight of 300 kg at 75 percent
equation is as follows: moisture content [7] after brining, thus the
𝐻2 (𝑔) + 0.5 𝑂2 (𝑔) − − − total weight of water present is:
𝐻2 𝑂 (𝑔) ? 𝐻 = −241.8 𝐾𝐽 (1) 75
𝑀1 = 300𝑘𝑔 𝑥 = 225𝑘𝑔
The enthalpy of formation of water vapour 100
(ΔH°f) is -241.8KJ/mol, a reaction that is i.e. 225 kg of water, which means that the dry
exothermic. Because heat is emitted into the matter with no moisture content will be:
environment, this value is negative [5]. The
essential constituents of Carbon IV oxide are After drying, it is desired that the final weight
Oxygen and Carbon (graphite), both of of the fish contains about 8% of moisture
(safe moisture content) [8] showed that the

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 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

gutted, dried and smoked African catfish had 2.2.5 Converting Weight of the Air to
moisture content as 6.27% - 10.92%) for Volume of Air
quality taste and long shelf life. Volume flow rate (m3/hr) = mass flow rate
Which means that the dry matter will (kg/hr) x specific volume (m3/kg).
correspond to (100-8) % of the final weight For specific volume, using the psychrometric
chart (28°C, 78% Rh), it yields.
0.877 m3/kg. For a maximum drying time of
6hrs, the mass flow rate (kg/hr) gives:
𝑀𝑎𝑖𝑟 = 109240𝑘𝑔 / 6ℎ𝑟𝑠.
= 18206 𝑘𝑔/ℎ𝑟.
𝑊𝑓 = 81.52𝑘𝑔 Therefore,
i.e. 81.52kg of dry matter and 16 kg of water volume flow rate = 18206 𝑘𝑔/
(i.e. 81.52kg – 75kg) ℎ𝑟 𝑥 0.877𝑚 /𝑘𝑔 𝑜𝑟 15967𝑚3 /
3
This means that the weight of water that has ℎ𝑟. 𝑂𝑟 9397 𝐶𝐹𝑀;
to be removed is: Therefore, it behoves the use of a-10cm
diameter inlet hole for the ambient drying air
[10].
2.2.4 Quantity of air needed to remove the
required Moisture from the Fish 2.2.6 Estimating the Energy required from
Using the following local ambient Gas to heat the Oven.
circumstances, as provided by a local The heat needed to dry the product is given
weather station (weather base): average by [11] as:
ambient temperature of 28.25°C and relative (10)
humidity of 78 percent, respectively. The Where:
moisture content of the air is 0.0182kg Q = heat required (kW)
moisture per kg of dry air, according to the 𝑀𝑎𝑖𝑟 = 𝑎𝑖𝑟 𝑚𝑎𝑠𝑠 𝑓𝑙𝑜𝑤 𝑟𝑎𝑡𝑒 (𝑘𝑔/𝑠𝑒𝑐) =
psychrometric chart. Using the 18206 /3600 = 5.06 𝑘𝑔/𝑠
psychrometric table, the potential weight of H2 and h1 = specific enthalpy of air at drying
moisture that heated air can contain when and inlet temperatures respectively.
heated to 65°C is 0.0282kg. It is worth noting From the psychrometric chart,
that, after heating, the air still has the same
amount of moisture, but the relative humidity
has dropped from 78 percent to around 10%. ;
To put it another way, it can absorb more
moisture from the product. The potential for Therefore,
heated air to absorb moisture is calculated as
follows: 0.0282 - 0.0182 = 0.01kg moisture Q= 414.161 𝑘𝐽/𝑠 𝑜𝑟 414𝑘𝑊.
per kg of air = theoretical wt. of moisture that
each gram of heated air can absorb. A pick- Assuming a calorific value of methane to be
up factor of 0.2 was assumed to be suitable 55.4MJ/kg (Obi et al, 2001), then:
for drying fish [9]. As a result, the actual
moisture weight loss per kilogram of air is:
0.01 x 0.2 = 0.002kg moisture per kilogram 2.2.7 Estimating the Energy required from
of air. The total amount of air (in kilograms) Electric Heater to heat the Oven
necessary to dry the 300 kg batch of fish is as Oven useful heat energy required is given by:
follows: 𝐸 = 𝐸1 + 𝐸2 (11) [12]
Total amount of moisture to be removed / (12)
real potential for moisture to be picked up by In which,
air = 218.48kg / 0.002 = 109240kg (13)
𝐸2 = 𝐿𝑣 𝑊𝑡 (14)

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 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

Where: E = Oven useful heat energy gain, kJ. A fish pin takes five fishes; thus, the depth of
E1 = sensible heat added to the material (fish) the chamber is 1.5 x 15 x 5 = 112 cm.
Wm = weight of fish, kg The width of the drying chamber is therefore,
C = specific heat of fish, kJ/kg°C. 337500/225/112 = 13 cm.
T2 = temperature of air outside the dryer, °C. The final width of the oven = 13 × 2 = 26 cm.
T1 = Oven inlet temperature, °C. For aesthetic purpose, evenness and
Wt= weight of water to be removed, kg. operation convenience, the volume for the
If T2 is assumed to be 65°C, then heat of chamber was taken as 225 x 112 x 60 cm3.
vaporisation, Lv at 65°C is given as Determination of the thickness of insulation
42.25kJ/mol = 2345.4 kJ/kg was based on the recommendation of [12,13].
Specific heat of fresh fish is given as Thus, fiberglass of 2 inches (5.08 cm)
0.8kJ/kg [13]. thickness was used to lag the dryer chamber.
From (13),
2.2.9 Ball Bearings and Rack Sizing
And, The ball bearings however, were selected in
𝐸2 = 𝐿𝑣 𝑊𝑡 = 2345.4 𝑥 218.48 𝑘𝑔 = preference to journal and roller bearings.
512422.992 𝑘𝐽 ; This is because ball bearings are known for
From (12) their less noisy operation, reduced rate of
𝐸 = 𝐸1 + 𝐸2 = 8820 + 512422.992 wear, and durability. In addition, their
= 521242.992 𝑘𝐽 selection was made based on the
Assuming 6hrs of cooking, the required heat recommendation of the Antifriction Bearing
energy per hour would be: Manufacturers Association (AFBMA). The
bearing used had outer and inner diameters of
, 4cm and 1.5cm respectively. Racks were
or 24.13 𝑘𝐽/𝑠 = 24.13 𝑘𝑊 arranged, one above the other at a distance of
20cm in the drying chamber. The dimensions
2.2.8 Drying Chamber Volume of the racks were taken as 112cm x 20cm x
The volume of the drying chamber is 26cm. This is in line with the
determined by: recommendation of [14] that dryer racks
A cat fish of 3 kg, cleaned and prepared for should be optimally loaded to 7-12% of their
drying, occupies a space of 15 x 15 x 10 cm3 volumes.
= 2250 cm3 [6] thus,
The volume of 300kg cat fishes will occupy 2.2.10 Heating Element
= 100 x 2250 cm3 = 225,000 cm3. Assuming The heating element will have the following
the space between the fish (for configuration
manoeuvrability) space occupied by the (15)
racks is half of the fish space, then, the total
volume of the drying chamber is 1.5 x 𝐼 = 110𝐴
225,000 = 337,500 cm3. Fixing the rows in
the drying chamber to be (ten), talking about
10 catfishes per row, 𝑅 = 2𝑂
The height of the chamber is estimated to be
1.5 x 15 x 10 (rows) cm = 225 cm.

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 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

Figure 1 3- D model of the designed oven

Figure 2 3- D model of the designed oven

RESULT content, colour, and taste), drying rates,

The fish oven throughput capacity—the drying efficiency, fuel efficiency, rate of fuel
greatest number of fish samples that can be consumption, and drying times were used to
dried in a batch, as well as sensory assess the dryer's performance.
evaluations (such as product moisture

Table 2 (a): Technical Performance of the electric-dryer heat on the dried Fish
CATFISH TILAPIA
Time Wt. of fish Moisture content (% % wt. Chamber Temp. Wt. of fish Moisture content (% % wt.
(hrs) (kg) wb) loss (oC) (kg) wb) loss
1 300.00 54.2 --- 120.6 300.00 60.6 ---
2 270.45 48.6 9.85 100.4 253.62 51.9 15.46
3 220.90 43.8 26.36 92.2 203.37 40.4 32.21
4 132.10 21.6 55.97 75.6 128.16 20.4 57.28
5 107.50 1.42 64.17 58.2 97.11 1.08 67.63
6 96.26 0.00 67.91 52.4 89.19 0.00 70.27

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 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

Table 2 (b): Technical Performance of the dryer on the dried Fish using gas source alone
CATFISH TILAPIA
Time (hrs) Wt. of fish (kg) Moisture % Wt loss Chamber Wt. of Moisture %
content (% wb) Temp. (oC) fish (kg) content (% wb) Wt. loss
1 300.00 56.2 --- 90.6 300.00 62.8 ---
2 275.28 52.4 8.24 146.2 260.28 55.6 13.24
3 240.38 44.6 19.87 100.4 211.74 46.3 29.42
4 209.25 31.7 30.25 70 179.85 30.6 40.05
5 168.54 19.2 43.82 64 153.84 20.6 48.72
6 137.28 4.56 54.24 59.6 120.47 6.66 59.84
7 126.48 0.00 57.84 42.4 111.81 0.00 62.73

Table 2 (c): Technical Performance of the dryer on the dried Fish using gas and electric source combine
CATFISH TILAPIA
Time (hrs) Wt. of fish (kg) Moisture % Wt loss Chamber Wt. of Moisture %
content (% wb) Temp. (oC) fish (kg) content (% wb) Wt. loss
1 300 60.50 --- 100.4 300 56.0 ---
2 238.73 56.13 20.42 128.6 234.39 49.4 21.87
3 187.05 45.50 37.65 99.8 175.98 32.4 41.34
4 166.73 24.40 44.42 64.5 160.43 18.6 46.52
5 124.19 0.00 58.60 42.3 112.74 0.00 62.42

Figure 3: The drying rate of catfish and tilapia under electric source of heat

Figure 4: The drying rate of catfish and tilapia under gas source of heat

International Journal of Research and Review ([Link]) 391

Volume 11; Issue: 5; May 2024
 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

Figure 5: The drying rate of catfish and tilapia under electric-gas source of heat

DISCUSSION process, producers can optimize drying

In the present study, we investigated the techniques to yield fish products with
drying rates of two species of fish and their desirable qualities.
processing efficiency using different heat Our study has limitations that should be
sources. The findings reveal significant acknowledged. Firstly, the specific
differences in the drying rates of Catfish and conditions of our study may limit the
Tilapia fish species when subjected to generalization of our findings to broader
various heat sources. The results suggest that contexts. However, despite these limitations,
the type of heat source, such as gas, electric, the consistent patterns observed in our data
or gas-electric combinations, affects the support the reliability of our results.
moisture loss rates and final moisture content
differently for each fish species. CONCLUSION
According to statistical assessments, the An oven that runs on gas and electricity has
drying chamber receives a noteworthy heat been designed and built. Fresh catfish and
input from the electric [Link] efficiency tilapia fish were used in three distinct
of the gas source was 63%, that of the electric operating modes of the system's testing: gas,
source was 79%, and the efficiency of the electric, and gas-electric. The fish oven
gas-electric mode was 84%. The drying pace might be utilized in agricultural engineering
and the percentage weight loss of the fish workshops as laboratory demonstration
samples were found to be significantly equipment or as a prototype model of a
influenced by the energy/heat source and the commercial fish smoking kiln used in fish
kind of fish. Because of its functional status, processing companies.
this study found that Tilapia fish dried more In conclusion, our study sheds light on the
quickly than Catfish (the thicker skin of complex interactions between heat sources
Catfish impacts heat penetration and and fish species during the drying process.
moisture loss rates). However, compared to By uncovering novel insights into fish drying
utilizing solely the electric source, it was kinetics, we contribute to the optimization of
found that employing the gas dryer shortened fish preservation techniques and advance our
the drying time by one hour. understanding of food preservation science.
This finding is inline with previous research Future research may further explore the
and highlights the importance of considering underlying mechanisms driving these
both heat source and fish species in fish interactions and investigate additional
drying processes. Additionally, these factors influencing fish drying kinetics to
findings offer valuable insights for industries refine drying techniques and improve the
involved in fish processing and preservation. quality of dried fish products.
By understanding how different heat sources
and fish species interact during the drying

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 N.A. Raji [Link]. Design and fabrication of a 300kg capacity fish oven

Declaration by Authors 8. [8] Faturoti, E.O. (1985). Biological

Acknowledgement: None utilization of sun-dried and smoked African
Source of Funding: None catfish(Chrysichthys nigrodigitus). Nutritive
Conflict of Interest: The authors declare no Reports International., Rwp. of Wildlife and
conflict of interest. Fisheries Management, Univ. of Ibadan,
Ibadan,Nigeria, 30(6):1395-1400.
9. [9] Othieno, H., Granger, E. and Iwidell, F.
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Q.A. Ajetunmobi, R.G. Oluwaponle, A. A
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