An Investigation of The Temperature Profile and Drying Kinetics of a Catfish in Biomass-Fired Kilns
DOI:
https://doi.org/10.14738/aivp.122.16828Keywords:
Biomass kiln, moisture ratio, temperature profile, drying kinetics, catfishAbstract
This study investigated and analyzed the temperature profile and drying kinetics of biomass-fired kilns powered by gas, charcoal, and electricity. The study emphasized the importance of understanding the efficiency of energy sources in drying processes. The experimental data revealed that the drying rates varied across the compartments (Deck 1, Deck 2, and Deck 3) of the kiln when drying catfish. Notably, gas-powered kilns demonstrated faster drying times on Deck 3, while charcoal-powered kilns had different drying rates across all decks. Gas-powered kilns showed faster temperatures reaching around 250-287°C across the decks in approximately 35 minutes on average. Charcoal kilns displayed a maximum temperature of 287-298°C, with a similar drying duration. Electricity-powered kilns showcased variations in temperature profiles across the decks, with Deck 2 drying faster compared to decks 1 and 3. The results from the experiments illustrated the influence of energy sources on the drying kinetics of biomass-fired kilns. Gas, charcoal, and electricity influenced the temperature profiles and drying rates of catfish in the kiln's compartments, highlighting the need for optimizing energy sources in biomass-fired kilns. These findings have implications for enhancing drying efficiency and reducing energy consumption in industries and rural areas reliant on biomass fuel.
References
Chandak, K.O., Earle, R. L., Kordylas, T.M. and John, W.D. (2009). Unit Operation in Food Processing, Second Edition Pergamon Press Limited, Oxford England. Pp. 54 – 57, 126 – 185.
Crapo, C. (2007). Smoking Fish at Home. Seafood Quality specialist, University of Alaska Fairbanks Marine Advisory Program.
Eyo A. A. (2001). Fish Processing Technology in the Tropics, University of Ilorin Press, pp 153-192
Ayyappan, S., & Diwan, A.D. (2003). Fish for food security: An opportunity. Indian Farming Journal of Agricultural Engineering Research 53:47-51.
Bhattacharya S. C., Salam A. P., (2006). A review of selected biomass energy
Burubai, W and Bratua I (2016). Drying Kinetics of Pre-Osmosed Fresh Water Frog (D Icroglossus O Occipitalis). Nigerian Journal of Technology (NIJOTECH) Vol. 35, No. 4, October 2016, pp. 935 – 939.
Burubai, W and Etekpe, G. “Microwave-drying behaviours of African Nutmeg (Monodoramyristica) and Ogbono (Irvingagabonensis) K rn ls” Advanced Journal of Agricultural Research, Vol. 2, Number 12, pp189-196, 2014.
Fellows, P.J., (2000). Food processing Technology principles and practice.
Glenn N, (1971). Ceramics Hand Book, St Louis. Vonhoffmann Press International,
Ogunleye, I.O., & Awogemi, O. (2008). Lining material and air flow effects on the performance of solar fish dryer. Global Journal of Engineering and Technology, 1(4):427 -434.
Rhodes, D. (1968). Kilns Design, Constructions and Operation, London: Pitman Publishing.
Sacilik, K “Effect of drying methods on thin-layer drying characteristics of hull-l ss s dum kin” J. Food Eng., Vol. 79, Number 1, pp 23 – 30, 2007.
Technologies: gasification, combustion, carbonization, and densification. A Publication of the Asian Regional Research Programme in Energy, Environment, and Climate (ARRPEEC).
W. Burubai and I. Bratua (2015) Drying Kinetics of Pre-osmosed Acute Mud Snail Meat (Viviparous Contectus). Journal of Science and Sustainable Technology (JSST).
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Ebikabowei Enemugha Emmanuel, Reward Kokah Douglas, Peremelade Perez Araka
This work is licensed under a Creative Commons Attribution 4.0 International License.
