Prototype of Integrated Mini Exhausting System For Fish Canning Process

Abstract

The pre-cooking process carried out in the fish canning industry still uses the method of steaming on the stove. The difference in the capacity of the pre-cooking and sterilization processes causes a long holding time, which has the potential for microorganism contamination and low productivity. Research on the prototype of an integrated semi-automatic mini exhausting unit with a capacity of up to 300 cans of 115 mL using a hot steam source from a sterilization retort has to increase production capacity and efficiency. The size mini exhausting has a size of 4 meters x 1 meter and is made of 304 stainless material. It has 3 parts, namely the preparation part, the heating part, and the draining section. The drain part was located on the outside of the mini exhausting box. The draining part has a pan that can be rotated 150 degrees to remove the fish liquid in the can before the next process. The results of the exhausting room temperature reached 90°C within 8 minutes at an autoclave pressure of 0.8 bar. Fish meat reaches a temperature of 80 degrees after heating in the 12th minute. In the mini exhausting system, production capacity can be increased up to 8 times, with 25% electrical energy efficiency.