Abstract
Design and Fabrication of Pneumatic Charcoal Kiln Drying Characteristics and Residence Temperature for Cat Fish Smoking
Highlights
Drying is one of the essential unit operations performed to increase the shelf life of agricultural or horticultural produce and it is one of the most practical methods of preserving food and the quality of agricultural produce.[1]
Fish food produce are dried by spreading in open sun in thin layer and smoking using wood
The ash drops at the base from the charcoal chamber after each process by sliding out a metal cover
Summary
Drying is one of the essential unit operations performed to increase the shelf life of agricultural or horticultural produce and it is one of the most practical methods of preserving food and the quality of agricultural produce.[1] Traditionally, fish food produce are dried by spreading in open sun in thin layer and smoking using wood Though this method is economical and simple, it has the draw backs like; no control over the rate of drying, non-uniform drying, chances of deterioration due to exposure of products against rain, dust, storm, birds, rodents, insects and pests which results in poor quality of dried products. Increasing the temperature and velocity shortens the drying time pneumatic processing For heatsensitive products, such as fish food and pharmaceutical products, high temperature decreases product quality. In this case, drying at low temperature and humidity is required to maintain the fresh color of the product using the desiccant system.[1]
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