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Appendix B
CAPSTONE/RESEARCH PROJECT TOPIC PROPOSAL
CAPSTONE/RESEARCH PROJECT TOPIC PROPOSAL
Proposed Title DriedTech: An Advanced Automated Fish-Drying
Technology with Mobile Application and Real-
Time SMS Notifications
Name of Student/ John Michael T. Suñaz | BSIT III-A
Course, Year & Shiela S. Evangelista | BSIT III-A
Section Jhon Ryan L. Lizardo | BSIT III-A
Introduction One of the most known fish preservation
process is the solar drying procedure. The
study published by Reza et al. (2019) cited
Mansur et al. (2013) who stated that drying
is commonly accepted method of fish drying.
This is done by exposing raw fish to
sunlight, draining moisture from the raw
good, due to dehydration. This is often done
in an open area, where fish products are
exposed to the sun, uncovered to allow the
solar heat to penetrate the fishes’ meat.
This method gives the products considerably
longer shelf life and requires no
refrigeration facilities for storage
(Immaculate et al. 2013; Reza et al. 2006).
However, the traditional fish-drying process
includes an unprotected and unmonitored
drying procedure of the raw materials,
compromising the quality and exposing them
to bacterial infestations and poor hygienic
conditions. “Previous studies had estimated
loss of quality through spoilage and insect
attack on dried fish amounted 10-35% in the
coastal region of Bangladesh” (Doe et al.
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1977; Reza et al. 2005) stated. In addition,
because of tropical seasons that occur due
to the country’s geographic location,
frequent change in weather and humidity
plays a huge role in the process. According
to Guan et al. (2013), moisture ratio
decreased and drying rate increased with
increase in drying temperature, drying
velocity and decrease of fillet thickness.
Furthermore, frequent exposure to humid
temperature usually lead to putrefaction.
These insufficiency and complications led to
the developer’s idea of establishing
DriedTech: An Advanced Automated Fish-Drying
Technology with Mobile Application and Real-
Time SMS Notifications - a device that would
greatly enhance the traditional fish-drying
procedure. It is equipped with an automated
lid that could be controlled via mobile
application. With the integration of the
mentioned technology in the preservation
process, the quality of output will be at a
high extent. Komlatsky et al. (2019) stated
that the automatic control systems can
control the quality of fish products. Modern
technological tools are equipped with
automatic control system. It could mitigate
the probability of spoilage in the products,
lessen the time consumed by the user in
monitoring, thus, providing an easier living
experience.
Statement of the 1. Fish shelf life span
Problem 2. Efficiency of fish drying process
3. Safe and quality dried fish products
Objectives of Generally, the study aims to develop
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the Study DriedTech: An Advanced Automated Fish-Drying
Technology with Mobile Application and Real-
Time SMS Notifications.
Specifically, the project aimed to:
1. establish a device that will be
beneficial in fish preservation
method;
2. develop an automatic fish-
drying technology that will
operate the drying process with
the presence of solar light,
and cancel on the contrary;
3. create a device to provide heat
to avoid spoilage when the lid
is closed;
4. develop a mobile application
that will be used to control
the device through mobile
devices;
5. generate a device that sends an
SMS notification to the user in
case of internet absence.
Scope and The “DriedTech: An Advanced Automated Fish-
Limitation of Drying Technology with Mobile Application
the Study and Real-Time SMS Notifications” is designed
for the sole purpose of drying fish for
longer span of shelf time. It does not
support other raw materials because of the
differences in the thickness of the meat.
The project comes with a solar-reliant
drying device, comprised of rain, solar
light, and humidity sensor; receptacle;
solar panel; battery; incandescent bulbs; an
application-controlled lid; and a powerhouse
where all the actions and command between
the device and the system take place.
78
The raw materials will be put at the
receptacle placed at an open area, allowing
these to be exposed to the solar heat.
During this part, the drying process takes
place. When the sensor detected the presence
of rain, the device automatically closes its
lid to protect the fishes from probable
moisture. After the retrieval, the system
will scan the humidity level in the
container, prompting the device whether to
turn the heater on or off.
This device can be controlled through
mobile application for management and
notification. This was made available
through the use of Internet of Things(IoT)
which enables the device to be connected to
a controlling system through internet
connectivity. This feature is available for
the user’s convenience. It comes with an
open and close lid command that would be
used to manipulate the device even from a
certain distance. When certain actions have
been done by the device, a push notification
will be sent to the user via Short Message
Service(SMS). The system will be limited to
the use of mobile smartphone devices.
Review of It is stated that the most widely used
Related method of drying fish is direct exposure to
Literatures and sunlight. The method of sun drying varies
System from fishery to fishery; larger varieties of
fish may be split; the fish may be brined or
salted before being spread out to dry. (Doe
et al.,2020)
There were significant changes in most
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physical and chemical characteristics except
dour from the 6th week of storage. The study
showed that keeping quality of smoked fish
under ambient conditions decreases with
increase in length of storage. (Daramola et
al., 2007)
The results revealed that traditional
methods remain the predominant fish
processing and drying methods employed in
the country. (Akinola et al., 2006)
Automatic control systems can control the
quality of fish products. Modern
technological tools are equipped with
automatic control system. Application and
implementation of automation systems for
processing fish are described. (Komlatsky et
al., 2019)
Animal muscle tissue makes up meat and fish.
These foods are a good source of high-
quality protein, which is required in the
human diet. They belong to the category of
perishable goods, which have a limited shelf
life if not properly stored and controlled
under ideal conditions (Darvishi et al.,
2013). As a result, drying methods are used
to prolong the shelf life of these food
groups. Fish must be dried because it
protects the fish by deactivating enzymes
and removing moisture, which promotes
bacterial growth and spoilage (Darvishi et
al., 2013).
The findings corroborate those of (Adam &
80
Sidahmed, 2012), who found that descriptive
sensory analysis performed by professional
sensory panels provides an accurate and
informative account of the sensory
properties of the items under investigation.
References Akintola, O. A., Akinyemi, A. A., & Bolaji,
B. O. (2006). Evaluation of traditional and
solar fish drying systems towards enhancing
fish storage and preservation in nigeria:
Abeokuta local governments as case study.
Alvinika, Y., Setyohadi, D. B., &
Sulistyoningsih, M. (2021, March). IoT-Based
Monitoring and Design of Automatic Fish
Drying Equipment Using Fuzzy Logic. In IOP
Conference Series: Earth and Environmental
Science (Vol. 704, No. 1, p. 012042). IOP
Publishing.
Daramola, J. A., Fasakin, E. A., &
Adeparusi, E. O. (2007). Changes in
physicochemical and sensory characteristics
of smoke-dried fish species stored at
ambient temperature. African Journal of
Food, Agriculture, Nutrition and
Development, 7(6).
Doe, P., & Olley, J. (2020). Drying and
dried fish products. In Seafood: Resources,
nutritional composition, and
preservation (pp. 125-145). CRC Press.
Komlatsky, V. I., Podoinitsyna, T. A.,
Verkhoturov, V. V., & Kozub, Y. A. (2019,
81
December). Automation technologies for fish
processing and production of fish products.
In Journal of Physics: Conference
Series (Vol. 1399, No. 4, p. 044050). IOP
Publishing.
Prepared by:
JOHN MICHAEL T. SUÑAZ SHIELA S. EVANGELISTA JHON RYAN LIZARDO
BSIT III BSIT III BSIT III