Republic of The Philippines Camarines Sur Polytechnic Colleges Nabua, Camarines Sur 4434 College of Engineering

Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES

Nabua, Camarines Sur 4434
ISO9001:2008 COLLEGE OF ENGINEERING
Chapter 1
THE PROBLEM
Introduction
The Humanity can produce billion tons of foods to support billions of
people in a year. Although this large quantity of food is available in one place or
another on earth, a good portion of produced food never benefits mankind and
many people still remain hungry. An estimated 3-11% of annual world food
production has deteriorated due to improper storage. The use of the old drying
and other preservation method has only lessened the deterioration rate up to 2%
of the overall (Food and Agriculture Organization, 2002-2004). Hence, the need
for new food preservation methods and improvement of existing methods is
urgent.
Drying is one of the best methods of preserving bio-resources products
and thereby preventing them from deterioration and wastage. This process is a
heat and mass transfer phenomenon where, due to application of heat energy,
moisture migrates from the inner part of the product and moves to the surface
from where it evaporates by diffusion. Drying is removing a large portion of the
water contained in a product in order to considerably reduce the reactions which
leads to deterioration of the products (Doymaz, 2008). Drying is most applicable

in foodstuffs that are high in moisture content that causes food to spoilage such
as fish, meat, cereals, cassava, tomatoes and other high moisture food products.
Fish, being an important component of the diet for people throughout the
world, has high protein content and nutritional value. Fish is an extremely
perishable food which in most cases according to Clucas (1982) becomes
inedible within twelve hours at tropical temperature. Spoilage therefore begins as
soon as the fish dies and processing of preservation should therefore be done
quickly to prevent the growth of spoilage bacteria. Peter and Ann (1992) stated
that fish is a low acid food and is therefore very susceptible to the growth of food
poisoning bacteria. This is another reason why it should be processed quickly.
Raw fish contains a relatively large amount of moisture, averaging in the
order of approximately 60-70% by weight, depending upon the type of fish. This
relatively large amount of moisture has offered a problem in the recovery and
separation of oil with a good yield, and retention of valuable constituents of fish.
In partially drying the fish, the moisture content is found that it should not be
much below 25% by weight of the total weight of the mass nor should it be much
more above 40% by weight of the total weight of the mass. And for best result,
the moisture content of the cooked and partially dried fish should be around 32%
by weight of the total weight of the mass. If the moisture content of the partially
dried fish is too high or too low, undesirable result may be obtained.(Hiller ,1959).
In the previous researches, from Abanil et al, (2016), the three kilos of fish
can be dried for a period of three hours at a temperature range of 50- 60˚C and
the total power consumption is 2.62 kilowatt-hour. From Hiller (1959), to arrive at
the desired moisture content of the fish, the preferable temperature is 212˚F or
100˚C and it can be completed in about 2 to 3 hours. In this research, the time
required for the fish to arrive at the desired moisture content may vary depending
on the temperature and the amount of fish being handled by the device.
Preservation is quite an important issue for fish due to the easily
perishable character. Among the preservation methods, smoking, salting and
deep frying give rise to health and environmental concerns, however, drying has
been proven to be an efficient and main processing method for fish preservation,
which allows obtaining the final products of high nutritive and sensory quality
(Shitanda & Wanjala, 2006). If fish is not sold fresh, preservation methods should
be applied to extend its shelf-life. These include freezing, smoking, drying and
heat treatment (Sterilization, pasteurization, etc). Efficient preparation of fish is
important when top quality, maximum yield and highest possible profits are to be
achieved (Davies and Davies, 2009). According to Davies et al. (2008), the
processed fishery products were still stored using traditional processing and
storage technologies, respectively. Lack of adequate fish handling, processing
techniques and storage facilities contribute significantly to the low supply of fish
to poor rural dwellers (Ayuba and Omeji, 2006).
The researchers would like to improve further the work of Abanil et al,
(2016) which is the “Automatic Fish Dryer” to lessen the deterioration and
wastage of the fish and to make this product available all year round regardless
of the season and the product demand rate. The researchers made use of the
gathered data to compare the resemblance and discrepancies of each studies
and upon the recommendations of the previous researchers (Abanil et al, 2016)
to help modernize the fish drying device. The fish dryer is expected to improve
product quality and production process, thus generating better livelihood
opportunities for small fishermen. The use of fish dryer is an important step
toward improving the traditional fish drying technology. Fish dryers can produce
well-dried and dust free products. The contact between fish and flies which is
virtually impossible to eliminate under traditional technique of fish drying could be
considerably eliminated if fish dryer are used.
Statement of the Problem
The study aimed to design, fabricate and evaluate the performance of a

device that can automatically dry a fish conveniently.
Specifically, it answered the following questions:
1. What features has been provided to design the innovated fish dryer?
2. What innovation has been introduced to the existing fish dryer terms of the
following factors:
a. Heat source at temperature required
b. Temperature control
c. Air flow
3. How effective was the automatic fish dryer in terms of:
a. Drying capacity
b. Power consumption
c. Safety
4. What are the quantity parameters considered in the dried materials:
a. Raw materials (Wet basis) moisture content.
b. Dryness or required moisture content (Dry basis).

Assumptions of the Study
This study was premised on the following assumptions:
1. The features that has been provided are heat source and
temperature control to design the innovated fish dryer.
2. The heat source used in the device was more convenient and the
temperature control is assumed to be more accurate.
3. The innovated device is effective in terms of:
a. Drying capacity
b. Power consumption
c. Safety
4. The study considers the following quantity parameters in dried fish:
a. Moisture content of the raw material (Wet basis).
b. The dryness or the required moisture content (Dry basis).
Significance of the Study
Based from the study, the researchers believed that the results of the
study could be beneficial to the following:

Fish processors. The output could prove beneficial to the fish
processors because it prolonged the fish from deterioration. It makes the work
easier, reduces the time for processing the fish. It also reduces the risk of
burns. Then there's reducing post-harvest losses, and also curbing the
drudgery of fish processors who are now least exposed to the heat and smoke.
Fish Traders. The output could let them extend the value of fish through
drying and could still sell it to market. This could help for more work and more
profit for the fish processors. The health benefits of eating fish dried in dryer, it
will make it easier for traders to sell it to their clients.
Fishermen. The study will be beneficial to the fishermen especially if the
quantity of the harvested fish are large enough for a particular time only. Through
the use of the device, the spoilage of the remaining fish will be prevented.
Businessman. The study would be beneficial to the businessman in the
sense of immediately producing of products in lesser cost production and also
low in price. The products could meet the expectations of final consumers,
prospective buyers and the market standard.
Researchers The study could serve as inspiration and motivation factor
as well as a great challenge to the researchers to enhance their creativity and
resourcefulness in coming up with an innovative device.

Scope and Delimitation
This study focused on the design, fabrication and testing of the
acceptability of performance of the device to dry fish using 220 volts AC. The
operation of the temperature range must be higher than 50˚C and should not
exceed 70˚C. The time that the fish would be dried would depend upon the
amount of fish being handled by the device.
Definition of Terms
The following terminologies are operationally and conceptually defined
to give light to the words used in the study:
Airflow is a measurement of the amount of air per unit of time that flows
through a particular device.
Dryer is a device used to reduce the wetness of a raw material.
Drying Capacity is a system at which a certain volume of grain is being dried at
a time. The volume is fixed by the holding capacity of a dryer, and dried to
required moisture.
Heat source an object that produces or radiates heat.
Microcontroller used in automatically controlled products and devices, such
as automobile engine control systems, implantable medical devices, remote

controls, office machines, appliances, power tools, toys and other embedded
systems.
Nichrome Wire is a heating element used in the proposed device and would
be then source of the heat to dry the product.
Power Consumption often refers to the electrical energy over time supplied to
operate an electrical appliance. The energy used by equipment is always more
than the energy really needed. This is because no equipment is 100% efficient.
Quartz Tube is used as the external casing of the heating elements of the
device.
Relay Module is a device interconnected to the microcontroller to switch on
and off the heating element discretely and continuously.
Safety is the state of being safe from harm or danger. The quality of averting or
not causing injury, danger, or loss.
Temperature Controller is an instrument used to control temperatures, mainly
without extensive operator involvement. A controller in a temperature control
system will accept a temperature sensor such as a thermocouple or RTD as input
and compare the actual temperature to the desired control temperature, or set
point. It will then provide an output to a control element.

10
Endnotes
1. Clucas, I.J. 1982. “Fish Handling, Preservation and Processing in the

Tropics: Part 2”. Report of Tropical Product Institute, G145, Vii +144. Tropical
Institute: London, UK. 3-9.
2. Peter, F. and Ann, H. 1992. . Small Scale Food Processing. Intermediate

Technology Publication, 103– 105 Southampton Row, London WciB4HH, UK.
60-64.
3. Stanley Hiller, Berkeley, California. 1953. “Method of Dehydrating Fish”.

United States Patent Office, Serial No. 386,218.
4. Abanil P. et al. 2016 Automatic Fish Dryer. Undergraduate Thesis

Camarines Sur Polytechnic Colleges
5. Clucas, I.J. 1975. “Fish Spoilage and General Introduction to

Preservation”. Food and Agricultural organization of the United Nations/Swedish
International Dev. Authority Seminal on the Planning and Implementation of
Utilization Programmes in Africa. F11: TFUA/75/L17, FAO: Rome, Italy.
6. Ogunleye, I.O. and Awogemi, O. 2008. “Lining Material and Air flow
effects on the Performance of Solar Fish Dryer”. Global Journal ofEngineering
and Technology. 1(4):427 -434.
7. Zhenfeng Li (2004). Design of a Microcontroller-based, Power Control

System for Microwave Drying. MS Thesis. Montreal QC: MsGill University,
Department of Bioresource Engineering.
11
Chapter 2
THEORETICAL AND CONCEPTUAL FRAMEWORKS
This chapter is the presentation of the review of related literature and
studies, theoretical and conceptual frameworks of the study together with the
synthesis of the state-of-the-art.
Review of Related Literature and Studies
This section presents the literature and studies considered as having a
vigorous bearing and impact to this study. The materials provided the
researchers with enough insights and viewpoints that resulted to a more
comprehensive understanding of the research problem.
Review of Related Literature
This part presents the literatures gathered from different sources that are
used as a guide and supported the research.
Food Preservation
Food preservation is the science of destroying or impeding the growth of
harmful microorganisms, slowing oxidation, and controlling chemical reactions
that cause foods to decay and become inedible. Food technologists and
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scientists realize that food will inevitably decay but that preservation strategies
can extend its freshness. Food preservation professionals develop procedures
and technologies to decrease spoilage, which contributes to the ruin of one-
quarter of the food produced globally, according to a 2013–2014 report by global
research firm World Resources Institute. They improve packaging, which keeps
out hazardous contaminants, and devise innovative storage and transportation
modes to maintain food quality, facilitating the manufacture and distribution of
more food varieties worldwide (Schafer, 2016).
Food preservation is the process of treating and handling food to stop or
slow down food spoilage, loss of quality, edibility, or nutritional value and thus
allow for longer food storage. Preservation usually involves preventing the growth
of bacteria, fungi (such as yeasts), and other microorganisms, as well as
retarding the oxidation of fats which cause rancidity number of methods of
prevention can be used that can either totally prevent, delay, or otherwise reduce
food spoilage. Preservatives can expand the shelf life of food and can lengthen
the time long enough for it to be harvested, processed, sold, and kept in the
consumer's home for a reasonable length of time. Maintaining or creating
nutritional value, texture and flavor is an important aspect of food preservation,
although, historically, some methods drastically altered the character of the food
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being preserved. In many cases these changes have now come to be seen as
desirable qualities, as with cheese, yogurt, and pickled onions.
Fish processing is the processes associated with fish and fish products
between the time in which fish are caught or harvested and the time in which the
final product is delivered to the customer. The processing and preservation of
fish were of utmost importance since fish is highly susceptible to deterioration
immediately after harvest and to prevent economic losses (Okonta and Ekelemu,
2005).
Based from Eyo (2007), reported different types of preserving methods
including drying, smoking, freezing, chilling and brining. The prominent fish
preservation method in Ibeju-Lekki, Southwest Nigeria is smoke-drying, because
not all fishing communities along the coastline have asses to electricity to
preserve their catch.
Drying
Drying are often used interchangeably, especially when referring to food
products. However, only the word drying is commonly used when referring to
processing non-products, removing water from food and agricultural products
constitutes a significant portion of the processing activity for persons working in
the food and agricultural processing industries, application range from on –farm
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drying of grain fruits, and vegetables to large scale commercial drying of fruits
vegetables, snack food products, and other products, although certain basic
factors are involved in all drying processes. In drying warm the equipment and
techniques vary greatly depending upon the product and other factors.in this unit
we will consider some basic factors affecting drying and briefly examine some
drying methods (Zeki and Berk, 2013).
Heat Transfer
Heat transfer (also called thermal transfer) can occur only if a temperature
difference exists, in then only in the direction of decreasing temperature. Beyond
this, the mechanism and laws governing each of this ways are quite different.
Three methods of heat transfer used are Conduction, convection and heat
radiation. By utilizing the knowledge of this principle through a proper selection
and fabrication of materials, the designer attempt to obtain the required heat flow.
This may involve the flow of large amounts of heat at some point during the
process, or the reduction of flow in others. All three methods could operate
conventionally. In industry, for example, it is generally desired to extract heat
from one fluid stream and add it to another. Devices used for this purpose have
passages for each of the two stream separated by a heat exchange surface in
the form of plates or tubes and are known as heat exchangers. Automobile
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radiator, the hot water heater, the stream or hot water radiator in a house, the
steam boiler, the condenser in evaporator on household refrigerator or air
conditioner, in even ordinary looking utensils in everyday use are all heat
exchangers (Encyclopedia of Engineering, 2002).
Review of Related Studies
The researchers reviewed several studies from various sources.
They are taken into consideration as they served as the basis and guide to gain
insights to pursue this study.
Abanil et al. (2016) designed a device that could automatically dry fish in a
convenient way with a temperature ranging from 50˚C to 60˚C using 230 volts
AC. The device is design for domestic and commercial purposes, specifically for
traders of dried fish who wish to minimize the drying time.
According to Agro-Production Technologies and Management Research
Division (2014), a new method of drying early harvested wheat grains having
high moisture content has been developed: classification drying based on
moisture content using a thickness grader. Grain size is known to be roughly
proportional to moisture content. The researchers, therefore clarified the relation
between grain thickness and moisture content before the drying process, and
demonstrated the possibility of new classification drying. Based on the results,

16
the researchers found that a 3.2 mm sieve was optimal for a roughly uniform
separation of grains having moisture content of around 35%. For the drying
process, the thicker grain group had higher moisture content and its flour was
vulnerable to discoloration and degraded starch quality. Moreover, the
researchers found that it is important leave grains of high moisture content—the
thicker grain group in classification drying—exposed to airflow in order to prevent
degraded quality. Practical experiments conducted with a circulating batch dryer
showed that the thinner grain group having lower moisture needs less time for
drying due to the lower initial moisture content.
A low-cost emergency fish dryer in Bangladesh was used in absence of
sunlight and during the bad weather. Three models of low-cost fish dryers were
designed and developed using locally available materials in Bangladesh. The first
model was developed for use in an emergency situation as in the absence of the
sunlight. The second model was developed using transparent plastic wavy sheet
(plastic tin) to utilize the solar energy during the sunny day and hence to make it
useful for 24 hours a day. The third and final version of the transparent model
was named as the Bangladesh Fisheries Research Institute (BFRI) Fish Dryer
that was constructed using two layers of thin (0.20 mm) celluloid for better
insulation and efficient utilization of heat energy. The size of the final version was
18’ x 2.5’ x 2.5’ which was bifurcated in two units of nine feet each joined
17
0
together on setting. A system to blow hot air (40-55 C) inside the tunnel was
developed using a hot plate and a table fan. After assessing the drying
performances of the three models, the BFRI Fish Dryer model was found as the
best one. The organoleptic (sensory) characteristics, water reconstitution
properties and nutritional properties on the basis of proximate compositions of
the dried fish products produced in the BFRI Fish Dryer were found very
attractive compared to the traditional products (Rahman et al, 2012).
Petallo et al, (2011) designed a mechanized multi-purpose grain for
agricultural and industrial purposes for drying grains especially palay. It uses
solid fuel burner using coconut husk and other fuel that are renewable which is
available in the surroundings. The device is functional by means of proper
conveyor used and desired heat in the furnace to dry grain in minimal effort.
Ogunleye et al. (2011) designed and constructed a convective fish dryer
to alleviate the problems associated with fish processing in Nigeria. It is made up
of five main parts namely: the base frame which is fabricated from angle iron bar,
the drying chamber, the drying cage or net it is constructed with stainless wire
mesh, the fan housing consisting of three fan blades with electric heating
element. The no-load evaluation of the dryer showed the highest temperature of
110˚C / drying chamber temperature in 30 minutes which is expected to give
higher drying rate than the natural sun drying and open-fired drying method.
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In the study of Sengar et al. (2009) a low cost solar dryer was developed
and designed to dry commodities under hot and humid conditions prevailing in
Konkan region of Maharashtra in India where most of the agricultural products
need drying. Dryer having a size 92 cm x 75 cm was made by locally available
bamboos, which consist of three main parts, collector, drying chamber and inlet
and outlet openings. Drying chamber designed in such way that it consist 16
trays of 70 cm x 50 cm size. Mosquito net was used for trays as it betters
performance in humid region. Capacity of each tray is 0.6 kg. UV stabilized 200
micron plastic film was used for collection of solar energy. This film surrounded
around the drying chamber and fixed by Velcro strip. Bottom and topside of the
dryer was provided with openings for air circulation. Total cost of this dryer was
Rs. 1700/-.
Aballa et al. stated in 2008 that the design of the rice hull fired rotary dryer
consists of structural framework, rotary tray, double walling and case insulation.
The rice hull stove was used as the source of heat and the rotating tray for
uniformly distributed heat in every product to prevent burning.
Abila et al. stated in 2005 that the miki dryer is used to dry miki efficiently.
The device is installed with rectangular galvanized iron sheet with exhaust fan on
19
top to lessen heat and moisture, nichrome wire inside the pipe insulator with
ceramics to avoid grounding and direct transfer heat to the pipe, and thermostat
to ensure the heat gauge if it is basically dried
Li (2004) designed a microcontroller-based, power control system for
microwave drying where it is more energy-efficient drying method compared to
others. The output power of most commercial microwave ovens is controlled in
an intermittent fashion, where the amount of microwave energy is determined by
the ratio of “ON cycles” to “OFF cycles” to provide a more efficient and
continuous power control for the magnetron, a microcontroller-based, feedback
power control system was developed. The system was based on a phase-control
principle to achieve smooth power variations depending on a feedback
temperature signal of processed products. Two temperature sensors, a
thermocouple and an infrared sensor, were used to measure the temperature. A
fiber-optic thermometer was used for calibration and evaluation of the system
performance during microwave drying. With the infrared sensor, the mean
standard deviation and maximum error in temperature measurement of controlled
water samples were 0.34°C and 1.5°C, respectively. This result demonstrated
the accuracy of the infrared sensor in the system control. Under the infrared
sensor-controlled system, carrot cubes lost 85.37% of their water content and
20
resulted in better color quality than the conventional microwave hot air convective
drying without a temperature feedback control.
According to Arason (2003) the use of geothermal energy in fish
processing, instead of oil and electricity, has many advantages. In the fishing
industry, geothermal energy has mainly been applied to indoor drying of salted
fish, cod heads, small fish, stockfish and other products. In Iceland, indoor drying
has been tested in regions where geothermal energy is to be found. The reason
is that the cost of oil or electricity for heating of the drying air during the drying
process is considerably higher than the cost of hot water or geothermal steam. It
is, therefore, more cost-efficient to locate the processing near inexpensive hot
water and steam sources and collect the raw material and transfer it to the
processing plant.
Synthesis-of-the-State-of-the-Art
The synthesis of the state-of-the-art of the study presents the disparity and
peculiar characteristics of the study to all the past studies related onto it.
In answer to the gap of the previous studies, the researchers reevaluate
some related references and learn that the study of Rahman et al, (2012)
developed a low-cost emergency fish dryer to use in absence of sunlight and
during the bad weather is similar with this study that used the same concept. The
21
0
BFRI Fish Dryer have a system to blow hot air (40-55 C) inside the tunnel was
developed using a hot plate and a table fan while this study having a nichrome
wire with temperature controller that operates in the temperature range that must
0 0
be higher than 50 C and should not exceed 70 C .
In the study of Li (2004), it uses a designed microcontroller-based, power
control system for microwave drying while this study used the microcontroller to
dry fish electrically. Infrared radiation heating has been used as a supplement to
traditional heating methods for the both device.
Abanil et al. (2016) designed a device that could automatically dry fish in a
convenient way using a nichrome wire as their heating element. This study was
designed for domestic and commercial purposes, specifically for traders of dried
fish who wish to minimize the drying time. Both this study used microcontroller as
the brain of the device.
Aballa et al. (2008) designed a device using a rice hull stove as a heat
source and to distribute heat uniformly, they used a rotating tray to prevent
burning. As for this study nichrome wire in a quartz tube were used as the heat
source and the fan to distribute heat uniformly.

22
The work of Sengar et al, (2009) UV stabilized 200 micron plastic film was
used for collection of solar energy. This film surrounded around the drying
chamber and fixed by Velcro strip as the heating element of the device. The
study used infrared as the heating element. The previous work for agricultural
products need drying while this study is for drying fresh fish.
Even though Arason (2003) used geothermal energy instead of electricity
because of considerably more expensive compared to this study where it used
electricity and a few wattage only is needed. For this study we just used AC
power as a supply.
Ogunleye et al. (2011) designed and constructed a convective fish dryer
that consisting of three fan blades with electric heating element while this study
used quartz tube as the heating element of the device.
The work of Petallo et al, (2016) focuses on fabricating a mechanized
dryer using a solid fuel burner by utilizing coconut husk and other fuel that are
renewable. As for this study, the researcher used nichrome wire and a quartz
tube as a heat source.
Furthermore, Abila et al (2005) stated that the miki dryer is used to dry
miki efficiently. The device is installed with rectangular galvanized iron sheet with
exhaust fan on top to lessen heat and moisture, nichrome wire inside the pipe
23
insulator with ceramics to avoid grounding and direct transfer heat to the pipe,
and thermostat to ensure the heat gauge if it is basically dried . As for this device
it is installed with rectangular galvanized steel sheet and quartz tube as the
heating element.
The researchers made use of the gathered data to compare the
resemblance and discrepancies of each study and upon the recommendations of
the previous researchers to help modernize the fish drying device.
Theoretical Framework
This study was based on the following principles and theories: Principle of
Food Preservation, Heat Transfer Theory, and Control System. Figure 1 shows
the theoretical framework of the study.
Principle of Food Preservation. The basic principles of food preservation
primary involves the process of inhibiting, the growth and activity of
microorganism, activity of endogenous enzymes, chemical reactions which may
deteriorate the quality of food, invasion and spoilage by insects and rodents. In
addition, spoilage of may be caused during mechanical handling, processing,
packaging, storing and transportation. Appropriate care has to be exercised to
prevent deterioration of quality of food. Food preservation takes placed by

24
Principle of
Food
Preservation
Fish Dryer
Control Heat
System Transfer
Theory Theory
Figure 1. Theoretical Framework

25
placing the fish in the machine in order to prolong the preservation of fish
(processfood.blogspot.com/2008).
Control system, means by which a variable quantity or set of variable
quantities is made to conform to a prescribed norm. It either holds the values of
the controlled quantities constant or causes them to vary in a prescribed way. A
control system may be operated by electricity, by mechanical means, by fluid
pressure (liquid or gas), or by a combination of means. When a computer is
involved in the control circuit, it is usually more convenient to operate all of the
control systems electrically, although intermixtures are fairly common
(Britannica.com)
Heat Transfer Theory. According to Count Ruenfort, heat transfer is
energy that takes place solely because of temperature differences. Fishenden
(1950) defined heat transfer as a dynamic process in which heat is transferred
spontaneously from one body to another cooler body. This theory was applied by
having an infrared heater as heating element inside the device. When we placed
the fish and supply’s it with an output power of 220V the heating element
produced heat that will make the fish dried.

26
Conceptual Framework
The conceptual framework in Figure 2 below illustrates the systems
approach consisting of the quality parameters of the fish, drying temperature,
time of drying the device and the resulting dried fish.
The weight of the fish according to Hiller, 1959 is 60- 70% by weight is
composed of water moisture. This percentage is high enough for the fish to
deteriorate if not properly dried out. The drying temperature is the degree of
temperature used to dry the fish. The thicker the membrane of the fish to be dried
out, the higher the degree of the temperature. The time of drying is a function of
the temperature and vice versa. The higher the temperature the shorter it takes
for the fish to be dried. The reduced moisture content is the amount of moisture
reduced from the fish after it is being heated. The device is the product of the
combined components and modules fabricated for the purpose of drying fish.
In this work of fish dehydration by the adiabatic process of variables, the
temperature, time of drying, and weight of fish were considered as they make a
relevant contribution to the physicochemical and sensorial features of dried fish.
In any drying process, temperature and speed of vaporization depend on the
water vapor concentration in the atmosphere. During the conventional air-drying,
setting heat and mass transfer results in the removal of moisture by thermal flow
with the help of the heated air, which flows across the fish surface. Drying time is
27
Drying
Temperature
Quality
parameters of Time of Drying
processed fish
Fish Dryer
Dried Fish
Figure 2.Conceptual Framework

28
shorter with increasing temperatures. Likewise, the temperature influences the
process, and the pressure also affects the kinetics of each food type; thus
increasing temperatures reduce the drying time in all cases and this time is
decreased further when the drying pressure reduces.

29
ENDNOTES
1. SigurjónArason 2003.” The drying of fish and utilization of geothermal

energy: the icelandic experience”. Icelandic Fisheries Laboratories and the
University of Iceland, Skúlagata 4, IS-I01 Reykjavik, Iceland.
1. Zhenfeng Li (2004). Design of a Microcontroller-based, Power Control

System for Microwave Drying. MS Thesis. Montreal QC: MsGill University,
Department of Bioresource Engineering.
2. Aball R. et al. 2008. Rice Hull Fired Rotary Dryer. Undergraduate Thesis.
Camarines Sur Polytechnic Colleges.
3. Sengar* S. H., Khandetod Y. P. and Mohod A. G. 2009. “Low cost solar

dryer for fish”. African Journal of Environmental Science and Technology Vol. 3
(9), pp. 265-271.
4. Ogunleye, I.O. and 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.
5. M. J. Rahman, E. Karim, M. ShahabUddin, M. Zaher and M. A. Haque

(2012). Development of low-cost emergency fish dryer in Bangladesh to use in
absence of sunlight. Bangladesh Res. Pub. J. 7(3): 267-276. Retrieve from
http://www.bdresearchpublications.com/admin/journal/upload/09344/09344.pdf
7. Stanley Hiller, Berkeley, California. 1953. “Method of Dehydrating Fish”.

United States Patent Office, Serial No. 386,218.
8. https://www.britannica.com/technology/control-system
9.http://processfood.blogspot.com/2008/12/principle-of-food-preservation.html
30
Chapter 3
RESEARCH METHODOLOGY
This chapter presents the methods and procedures that was used in
conducting and developing of the study. This chapter included the procedures
needed in constructing the device such as planning, designing, fabrication and
testing of the device.
Research Method
The researchers employed the descriptive-developmental methods of
research in designing and testing of the Innovation of Fish Dryer that was used in
food preservation. Although this study was an innovation and an existing device
has already been tested, careful planning procedures are still necessary to
assure the functionality and effectiveness of the device to be constructed.
The descriptive research method described the physical characteristic and
functionality of the proposed model. It includes the processed on how the device
works, effects that are being observed, or tends that are developing. This
process goes beyond more gathering and tabulation of data. It involved the
elements or interpretation of the meaning or significance of what is described.
Thus description is often combined with comparison and contrast involving
measurements, classifications, interpretations and calculations.

31
Developmental research method is a systematic study of designing,
developing, and evaluating instructional programs, processes and products that
meets criteria of internal consistency and effectiveness. (Richey, Rita C. 2007)
Research Procedure
The development and construction of the device of this study employed
different stage processes. This includes planning, designing and fabrication
which uses electronic components.
Planning. The researcher’s individual ideas based from the data
collected, such as, books, journals and other references are combined together
to devise an argument regarding on how to automatically dry fish. This
considered the preparation on how the equipment would be fabricated. The
researchers considered the availability of the components, the durability and
safety of the materials used.
Designing. After the planning, next is the designing of the model .The
researcher made used of the gathered data to design all the parts of the device
and its individual function. The specifications of each components needed are
properly inspected to make sure that the device would properly function in
accordance with the objective of this research.

32
Fabrication. In this process, the well-planned and the design put together
to construct the “Innovation of Fish Dryer”. In fabricating the device, the PCB
layout was thoroughly checked and simulated by the researcher through the use
of free and offline software. In etching the printed circuit board, the researcher
make sure there is no unnecessary connection present that cause malfunctions
on the device. The drilling, soldering and wiring process would be made carefully
and precisely to make sure that the components would fit and function
accordingly. The casing would be the final stage in fabricating the device. The
circuits will be put together and make it sure that it would not be affected by heat
or other elements.
Testing. The researcher conducted a series of tests that ensure the
device was highly functional and is sensitive. The main objective was to check its
response on certain parameters corresponding to the desired output.

33
Table 1
Functionality Test
KINDS OF FISH TRIAL MOISTURE MOISTURE
SENSOR VALUE SENSOR VALUE
(Basis) (Device)
Shrimp 1
Mean
Mackerel 1
Mean
Tilapia 1
Mean
34
Calculation for the Quality Percentage (Q%)
𝑀1
𝑄% = 𝑥 100
𝑀2
Where:
Q% is the quality percentage
M1 is the Moisture Sensor Value of the dried fish
M2 is Moisture Sensor Value after the fish is dried on the device
Table 1 presented the trials made for fish that has been dried, It is
composed of moisture sensor value of the dried fish present in the market,
moisture sensor value (basis). The moisture sensor value (device) is the
moisture value reading from the dried fish using the device. Each kind of fish has
three trials to ensure the functionality of the device. The result of moisture sensor
value basis and using the device could be computed to get the mean of each
sample.
35
Table 2
Criteria of Rating in the Functionality of the Device
RATING QUALITY REQUIRED CONDITION
100 Very good If the Q% of the fish is 100%
90 Good If the Q% of the fish is between 90%-99%
80 Better If the Q% of the fish is between 80%-89%
70 Poor If the Q% of the fish is between 70%-79%
FAILED Worst If the Q% of the fish is lower than 70%
Table 2 shows the criteria of rating in the functionality of the device. The
result of it is based on the result of Table 1, using the formula to compute the
rating of the functionality of the device. When the rating is below 70 %, it means
that the functionality of the device failed. From 70-79 % (Poor) means further
improvement of the device is needed. From 80-89 % the device is better and 90-
99 % means it is good and the device is well functioning. The percentage is the
result from the mean in the Table 1.

36
Table 3
Sensitivity Test
TRIAL TEMPERATURE RESPONSE RESPONSE RATING REMARKS

MADE CHANGES OF TIME
HEATING
ELEMENT
1 From 50˚C to ON
lower than 50˚C
From 50˚C to OFF

higher than 50˚C
2 From 50˚C to ON
lower than 50˚C
From 50˚C to OFF

higher than 50˚C
3 From 50˚C to ON
lower than 50˚C
From 50˚C to OFF

higher than 50˚C
37
Table 4
Criteria of Rating in the Sensitivity of the Device
RATING RESPONSE REQUIRED CONDITION
100 Instant Response time instant
90 Very fast Response time is between 0.099 - 1 second
80 Fast Response time is between 1.01 – 2 seconds
70 Slow Response time is between 2.01 – 3 seconds
FAILED Very Slow Response time is slower than 3 seconds
Modification. In this stage, the researchers changed the components,
modules and other parts or even remodeled the design of the device if the result
of the tests conducted are not acceptable or it is too far from the desired output.
Final Testing. After the device has been modified, the researchers
conducted the final testing and compare it to the earlier tests as the basis for the
final result of the device.

38
ENDNOTES
2. https://eric.ed.gov/?id=ED373753
39
Chapter 4
INNOVATION OF AUTOMATIC FISH DRYER
This chapter presents the different stages and series of processes made
by the researchers in order to come up with the proposed device as well as the
testing procedure. It also includes general procedure adopted by the researchers
in the process of assembling the model, the classification of standardized parts
and the tools and equipment used.
Design of Innovation of Fish Dryer
The Fish Dryer was designed through analysis and application of the
theories and knowledge of the researchers with the aid of descriptive and
developmental methods of research.
The device is designed to dry fish automatically without the need of
human intervention when it comes to drying and controlling the heating element.
Human intervention only comes upon putting and removing of the fish inside the
device and checking the power and temperature of the device. Several
components have been installed and assembled in order to perform the
necessary works in drying the fish.

40
The different parts, components and measurements of the innovated fish
drying device are shown in the following discussion including the figure of parts
and measurement, PCB layout and the schematic diagram.
Figure 1
Measurement of the Device
Figure 1 shows the measurement of the computer-generated design of the
fish dryer. In designing the device, several considerations have been made to
make the device more effective. The device is determined to accommodate at
least four kilos of fish to be dried in a single run.

41
Figure 2
Parts of the Device
Figure 2 shows the internal and external parts and components used in
the design. The researcher decided that the device must be double-walled to
assure the safety of the device in case the temperature unexpectedly exceeded
the set temperature range. The inner part of the device is comprised of especially
sensitive to moisture and heat components like the heating element, moisture
sensor, temperature controller, etcetera, thus, a thorough layout must be
constructed. The outer part of the device is properly walled to make sure that the
components directly connected to the alternating current will not be exposed and
cause an accident.
42
Figure 3
Module Interconnections
Figure 3 shows the interconnection of the microcontroller, modules
and other components to automatically operate the fish dryer. The device will
only start to operate once the reading of the moisture sensor exceeded the
preset value and triggers the solid state relay which is connected to the heating
element to turn on and off on a given time interval.

43
Fabrication of the Innovation of Fish dryer
The assembly of the device was made possible by following the steps and
procedure undertaken by the researchers, to wit:
a. Assembly State
This part of the research study was considered by the researchers
as the most significant part because the assembly of the different components
forms the hardware wherein the very essence of this study had undergone better
realization. The computer program was adjusted for it to rely with the functions
and capabilities of the hardware.
Plate 1
Assembly State of the Device
44
b. Casing
The casing /frame of the research study were made up of galvanized steel
so that it could have the ability to resist unbalanced external forces or
disturbances to ensure strength. The researchers considered materials to be
used for it to resist on the thermal load produced by the quartz tubes. The casing
served as the foundation of the device.
Plate 2
Casing of the Device
45
Plate 3
Final Casing of the Device
c. Wiring of Internal Circuitry and PCB Design
The researchers have connected the components with the control
mechanism so that the output will be controlled better without the hassle of
controlling the parts individually.

46
Plate 4
Wiring of Internal Circuitry
D .Control System Assembly
The control system of the device is the processor of the command
input given on the device .The control system is made up of printed circuit board.
It is designed in PCB Express, lay-out, etched, drilled and, soldered. The
dimension of it is intended to accommodate the microcontroller, sensors and
different electronic components installed in the control system.

47
Each electronics and electrical component was designed first in Proteus
and other electronic simulation software and ran the program simulation before it
was purchased. Since the economic value and capacity of the different
components in the control system in the PCB shall match its corresponding
capacity and characteristics. The microcontroller and moisture sensor were
already assembled before purchased due to complexity of its assembly.
The researchers chose components that were suited in the temperature
that the device produced. Materials that are small and affordable yet without
sacrificing its durability and quality .But some of the electronic components must
be properly installed because of its voltage sensitivity and polarity, once these
were not installed properly, damage to the system might occur.
Different electronic components are intended for the control system of the
device have been carefully isolated and sorted according to classification and
purposes so as to establish not just a better aesthetic design but to avoid
consciousness in installation, troubleshooting , and disassembling purposes of
the components installed.

48
Testing of the Device
The researcher conducted a series of tests that ensure the device was
highly functional and is sensitive. The main objective was to check its response
on certain parameters corresponding to the desired output.
Table 5
Result of Functionality Test
MOISTURE MOISTURE
KINDS OF FISH TRIAL SENSOR VALUE SENSOR VALUE
MADE (Basis) (Device)
1 - -
2 - -
Shrimp
3 - -
Mean - -
1 - -
2 - -
Turay
3 - -
Mean - -
1 38 40
2 39 41
Tilapia
3 38 40
Mean 38.3 40.3
49
Table 5 shows the trials made for fish that has been dried. Each kind of
fish has three trials to ensure the functionality of the device. The result of
specimen aforementioned has a mean moisture sensor value basis of 38.3 for
tilapia, 000.00 for turay and 000.00 for shrimp while the mean moisture sensor
value using the device has 40.3, 000.00, and 000.00 respectively. The results
indicates that the drying time of every sample vary from each other. The drying
time for each vary from the moisture sensor value basis. The higher the moisture
sensor value basis the longer the drying time.
Table 6
Summary of Result of functionality of the Device
KIND OF MEAN MSV MEAN MSV FUNCTIONALITY

REMARKS
FISH (Basis) (Device) RATING
Shrimp - - - -
Turay - - - -
Tilapia 38.3 40.3 95.04 Good
Table 6 shows the summary of the result in table 5. The result of tilapia is
95.04, good; for shrimp is 00.00; and for turay is 00.00.

50
Sensitivity
The researchers test the sensitivity of the device by doing three
trials and after modification found out that the device is sensitive.
Table 7
Result Sensitivity Test of the Device
TRIAL TEMPERATURE RESPONSE RESPONSE RATING REMARKS

MADE CHANGES OF TIME
HEATING
ELEMENT
1 From 50˚C to ON 2.05 sec 70 Slow

lower than 50˚C
From 50˚C to OFF 1.09 sec 80 Fast

higher than 50˚C
2 From 50˚C to ON 2.8 sec 70 Slow

lower than 50˚C

higher than 50˚C
3 From 50˚C to ON 2.3 sec 70 low

lower than 50˚C

higher than 50˚C
51
Table 7 shows the number of trial made in the sensor. Trial 1 is not so
sensitive during the heating element turned ON, while if it is turned OFF it
responded fast. During the second trial the sensor responded fast during it is
turned OFF and has a slow response when it is turned ON. While the third and
last trial has fast response during it is turned OFF and ON. To adjust the
sensitivity of the sensor, the program must be modified in order to act the sensor
fast enough during ON and OFF of the heating

52
Endnotes

53
Chapter 5
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary, findings, conclusions and
recommendations that were gathered by the researchers throughout this study.
Summary
The researchers developed the fish dryer to improve the product quality
and product process, thus generating better livelihood opportunities to the
small fishermen. This study was focused on the development of the design,
fabrication and testing the Innovation of Fish Dryer.
Specifically, the following problems were presented: 1.) What features
has been provided to design the innovated fish dryer? 2.) What innovation has
been introduced to the existing fish dryer? 3.) How effective is the device? 4.)
What are the quantity parameters considered in the dried materials? The
questions were guided by these assumptions that: 1.) The features that has
been provided are heat source and temperature control to design the
innovated fish dryer. 2.) The heat source used in the device was more
convenient and the temperature control is assumed to be more accurate. 3.)
The innovated device is effective in terms of: a.) Drying capacity, b.) Power
54
consumption, c.) Safety. 4.) The study considers the quantity parameters in
dried fish: a.) Moisture content of the raw material (Wet basis). b.) The dryness
or the required moisture content (Dry basis).
Findings
The following were the findings of the study.
1.) The design of the innovated fish dryer has an instrument used to
control temperatures, mainly without extensive operator involvement.
2.) Innovation that has been done to the existing fish dryer in terms of:
a.) Heat source at temperature required.
b.) Temperature control. A controller in a temperature control
system will accept a temperature sensor such as a thermocouple or RTD
as input and compare the actual temperature to the desired control
temperature, or set point. It will then provide an output to a control
element.
c.) Air flow. A fan is used to circulate the air flow inside the device to
make sure that the heat will not be concentrated in a particular area only
and the moisture is exhausted by adding the second fan.
3.) How effective is the device in terms of:

55
a.) Drying capacity. The device was designed specifically to
accommodate three kilos of fish or more.
b.) Power consumption. The heating element in the device is
programmed to switch on and off alternately. Once the temperature
controller reached the preset temperature value it will automatically shut
down all heating element to make sure that the samples will not be burnt
and to lessen the power consumption.
c.) Safety was considered in this study to avoid accidents. The
electrical parts were properly insulated and the internal components were
placed in less exposed to heat and smoke.
4. Quantity parameters considered in the dried materials;
a.) The moisture content of the samples in wet basis was
considered through the program.
b.) The dryness of the samples was determined through the
program of the sensor used in the device.
Conclusions
The following conclusions were found from the different findings on this
study.
56
1. The device is designed for domestic and commercial purposes,
specifically the traders of dried fish who wish to minimize the drying time.
2. The materials that are needed in the fabrication of the model are
available in the junkshop and can be purchased from hardware stores.
3. The device is effective in terms of functionality, safety and operation.
Recommendations
From the different conclusions, the following recommendations were given
for the benefit of the other researchers who wish to develop the study and make
it more perfect and acceptable.
1. There should be a proper planning of the design of the model to avoid
waste of time and effort and to come up a functional model.
2. To minimize the cost of drying, solar panel can be used instead of ac
power.
3. Instead of quartz tube, use tabular heating element.
4. Local and recycled materials be utilized in the fabrication of the device to
make the production cheaper and more economical.
5. Further modification of the device shall be open to all students to improve
the project.

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CAMARINES SUR POLYTECHNIC COLLEGES

ISO9001:2008 COLLEGE OF ENGINEERING

The Humanity can produce billion tons of foods to support billions of

for new food preservation methods and improvement of existing methods is

Drying is one of the best methods of preserving bio-resources products

from where it evaporates by diffusion. Drying is removing a large portion of the

water contained in a product in order to considerably reduce the reactions which

leads to deterioration of the products (Doymaz, 2008). Drying is most applicable

ISO9001:2008 COLLEGE OF ENGINEERING

perishable food which in most cases according to Clucas (1982) becomes

inedible within twelve hours at tropical temperature. Spoilage therefore begins as

poisoning bacteria. This is another reason why it should be processed quickly.

Raw fish contains a relatively large amount of moisture, averaging in the

ISO9001:2008 COLLEGE OF ENGINEERING

Preservation is quite an important issue for fish due to the easily

perishable character. Among the preservation methods, smoking, salting and

heat treatment (Sterilization, pasteurization, etc). Efficient preparation of fish is

ISO9001:2008 COLLEGE OF ENGINEERING

storage technologies, respectively. Lack of adequate fish handling, processing

to poor rural dwellers (Ayuba and Omeji, 2006).

gathered data to compare the resemblance and discrepancies of each studies

product quality and production process, thus generating better livelihood

virtually impossible to eliminate under traditional technique of fish drying could be

considerably eliminated if fish dryer are used.

Statement of the Problem

The study aimed to design, fabricate and evaluate the performance of a

ISO9001:2008 COLLEGE OF ENGINEERING

device that can automatically dry a fish conveniently.

Specifically, it answered the following questions:

a. Heat source at temperature required

3. How effective was the automatic fish dryer in terms of:

4. What are the quantity parameters considered in the dried materials:

a. Raw materials (Wet basis) moisture content.

b. Dryness or required moisture content (Dry basis).

ISO9001:2008 COLLEGE OF ENGINEERING

Assumptions of the Study

This study was premised on the following assumptions:

temperature control to design the innovated fish dryer.

temperature control is assumed to be more accurate.

3. The innovated device is effective in terms of:

4. The study considers the following quantity parameters in dried fish:

a. Moisture content of the raw material (Wet basis).

b. The dryness or the required moisture content (Dry basis).

Significance of the Study

study could be beneficial to the following:

ISO9001:2008 COLLEGE OF ENGINEERING

Fish processors. The output could prove beneficial to the fish

will make it easier for traders to sell it to their clients.

Fishermen. The study will be beneficial to the fishermen especially if the

Businessman. The study would be beneficial to the businessman in the

sense of immediately producing of products in lesser cost production and also

prospective buyers and the market standard.

Researchers The study could serve as inspiration and motivation factor

as well as a great challenge to the researchers to enhance their creativity and

resourcefulness in coming up with an innovative device.

ISO9001:2008 COLLEGE OF ENGINEERING

Scope and Delimitation

This study focused on the design, fabrication and testing of the

amount of fish being handled by the device.

The following terminologies are operationally and conceptually defined

to give light to the words used in the study:

through a particular device.