PERFORMANCE EVALUATION OF TROPICAL BIOFUELLED FISH SMOKING STRUCTURES

N. S. Lawal; O. O. Akinyemi; A. A. Babalola; O. O. S. ojo; J. A. Ogundoyin

المؤلفون

N. S. Lawal
nslawal@oouagoieoye.edu.ng

Department of Agricultural Engineering, College of Engineering and Environmental Studies, Olabisi Onabanjo University, Ibogun Campus, P.M.B. 5026, Ifo, Ogun State Nigeria
O. O. Akinyemi
Department of Mechanical Engineering, College of Engineering and Environmental Studies, Olabisi Onabanjo University, Ibogun Campus, P.M.B. 5026, Ifo, Ogun State Nigeria
A. A. Babalola
Department of Agricultural Engineering, College of Engineering and Environmental Studies, Olabisi Onabanjo University, Ibogun Campus, P.M.B. 5026, Ifo, Ogun State Nigeria
O. O. S. ojo
Department of Civil Engineering Science, School of Civil Engineering and the Built Environment, Faculty of Engineering and the Built Environment, University of Johannesburg, South Africa
J. A. Ogundoyin
Department of Agricultural Engineering, College of Engineering and Environmental Studies, Olabisi Onabanjo University, Ibogun Campus, P.M.B. 5026, Ifo, Ogun State Nigeria

الكلمات المفتاحية:

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الملخص

Environmental and hygienic concerns associated with traditional fish smoking structures restrict the sale and consumption of smoked products to local markets. This study evaluated the performance of three(improved kiln oven (IKO), mud-type ovens (MTO) and extended drum ovens (EDO)) locally available Biofuelledfish smoking structures and proposed modifications to improve product quality.Three groups of prepared freshwater catfish (Clarias gariepinus) with average live weights of 1.93 kg±46 g, 1.92 kg±50 g and 1.86 kg±50 g was used as test samples. Smoking profiles, final moisture content (FMC), smoking time, smoking temperatures, percentage weight loss (WL) and organoleptic evaluation (ORE) were the performance indicators used during evaluation

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