Design and Fabrication of a Convective Fish Dryer.

C.A. Komolafe, COREN Reg. Engr., MNSE1*; I.O. Ogunleye, Ph.D., COREN Reg. Engr.,
MNSE2; and A.O.D. Adejumo, Ph.D., COREN Reg. Engr., MNSE3

1
Benin-Owena River Basin Development Authority, Ondo Area Office, Alagbaka PMB 784, Akure, Nigeria.
2
Mechanical Engineering Department, University of Ado Ekiti, PMB 5363, Ado Ekiti, Nigeria.
3
Federal College of Agriculture, Agricultural Engineering Programme, (IAR&T), Ibadan, Nigeria.

E-mail: clemkunle@yahoo.co.uk1*
fccadoekiti@yahoo.com2
akindanoyime@yahoo.com3

ABSTRACT foodstuffs such as fish, meat, cereals, cassava,

tomatoes, etc.
A simple convective fish dryer was designed
and constructed to alleviate the problems Fish, being an important component of the diet for
associated with fish processing in Nigeria. It is people throughout the world, has high protein
made up of five main parts namely; the base content and nutritional value. According to
frame which is fabricated from 40 x 40 x 3 mm Ayyappan and Diwan [2], it supplies
angle iron bar with dimensions of 865 x 498 x approximately 6% of global protein. Fish may be
770 mm.; the drying chamber measuring 808 classed as either white, oily, or shell fish. Table 1
mm (length), 438 mm (width), and 648 mm shows the average mineral composition of fish. In
(depth).; the drying cage/net measuring 720 x most developing countries where there is high
350 x 36 mm which is constructed with a rate of malnutrition, fish provides nutritious food
stainless wire mesh of 2.8mm diameter; the fan which is often cheaper than meat and therefore
housing consisting of 3 fan blades measuring available to a larger number of people Ogunleye
520 x 100 x 2 mm; and three electric heating and Awogbemi [3].
elements (3000 w, 6000 w, and 9000 w,
respectively). The no–load evaluation Fish being an extremely perisable food which in
(temperature profile) of the dryer showed the most cases according to Clucas [4] become
highest temperature of 110°C/drying chamber inedible within twelve hours at tropical
temperature in 30 minutes which is expected to temperature. Spoilage therefore begins as soon
give higher drying rate than the natural sun as the fish dies and processing should
drying and open–fired drying methods. therefore be done quickly to prevent the growth
of spoilage bacteria.
(Keywords: convective, fish dryer, drying rate, drying
temperature, food preservation, local construction) Peter and Ann [5] stated that fish is a low acid
food and is therefore very susceptible to the
growth of food poisoning bacteria. This is
INTRODUCTION another reason why it should be processed
quickly. Clucas [6] affirmed that the moisture
Reduction of post harvest losses in developing content of fish is 80%; if this is reduce to
countries can significantly contribute to the around 25%, bacteria cannot survive and
availability of food. Estimation of these losses autolytic activity will be greatly reduced. Clucas
according to Michael [1] are generally cited to [6], further stated that at moisture content of 15
be of the order of 4% but can under very per cent or less mould will cease to grow; well
adverse conditions, be nearly as high as 100%. dried fish if stored under right conditions can be
A significant percentage of these losses are kept for several months.
related to improper and/or untimely drying of

The Pacific Journal of Science and Technology –89–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
 Table1: Average Mineral Composition of Fish.

Composition White Fish (e.g. Haddock) Oily Fish (e.g. Herring)

Energy (kg) 321 970
Protein (g) 17 17
Fat (g) 0.7 18
Water (g) 82 64
Calcium (mg) 16 33
Iron (mg) 0.3 0.8
Vitamin A (pg) 0 45
Thiamine (mg) 0.07 0
Source: Peter and Ann [5]

Ogunleye [7] said the use of appropriate rain and dust, uncontrolled drying; exposure to
methods of preservation creates the possibility direct sunlight which is undesirable for some
of having greater increase in the amount of fish foodstuffs; infestation by insect; attack by
available for human consumption. The purpose animal, etc. Also the use of solar drier has not
of preservation is to reduce the moisture gained popularity in the developing countries.
content of the fish because micro-organisms The reasons which according to Bassey [11]
that are responsible for spoilage and wastage can be attributed to: poor problem definition
cannot survive without moisture. Some of the which makes the developed dryers technically
preservation methods/techniques according to inadequate and economically unviable;
Peter and Ann [5] include: cooking (boiling or inappropriate dryer designs due to the choice of
frying), salting, smoking and drying collectively construction materials; inadequate
known as curing (lowering the moisture understanding of the operation of solar dryers
content) and fermentation (lowering the pH). and lack of design procedures. One of the
However, it should be noted that the scope of disadvantages of solar drier is that the intensity
this paper is basically on drying as a means of of solar energy insolation from the sun which is
fish preservation. usually collected and concentrated to produce
elevated temperature that dries the foodstuff is
Drying is a dual process of heat and mass relatively low during rainy season which
transfer of moisture from the interior of the occupies 6-7months in a year (i.e., April –
product to the surrounding air Hall [8]. Mclean October) thus lead to longer drying duration
[9] stated that drying involves the abstraction of cum low rate of drying.
moisture from the product by heating and the
passage of air mass around it to carry away the Due to increasing demand for fish because of
released vapor. The basic essence of drying is its nutritional value, practical ways of cheaply,
to reduce the moisture content of the product to sanitarily and economically preserving it are
a level that prevents deterioration within a needed. The design and fabrication of a
certain period of time normally regarded as the convective dryer which does not depend on
“safe period” (Ekechuckwu [10]). weather will definitely takes care problems
associated with the traditional drying methods.
There are basically two common methods This paper present design detail, fabrication
(traditional) of drying fish namely: open air/sun and preliminary experimental results carried out
drying and smoking. Open air/sun drying is on the convective dryer for fish under no load
probably the oldest method use for preserving conditions.
fish and other foodstuffs such as meat, fish,
vegetable, cereals, etc. used in the developing
countries because it is the simplest and MATERIALS AND DESIGN METHODS
cheapest methods of conserving fishes. This
traditional drying method involves spreading of The design of a convective fish dryer is
products on the ground or on rack in the open presented as follows. The materials for the
air/sun or on local three stone stove for fabrication which includes galvanized metal
smoking. Some disadvantages of open air/sun sheets, angle iron stainless steel, etc. were
drying and smoking are: exposure of the fish to

The Pacific Journal of Science and Technology –90–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
obtained from Araromi metal sheets /spare permits easy access inside the cage for loading
parts market in Ibadan, Nigeria. and unloading the fishes before, during and
after drying (No 1, Figure 1).

Operation Description of the Convective

Dryer The Fan Housing

The dryer is designed to dry ten pieces of In order to effectively force ambient air into the
common Tilapia fish of average weight 4.6 kg drying chamber across the heating elements
per batch is to be operated by one horse power and at the same time expel moist air form the
(1 hp) electric motor as its source of power. It chamber, there exists a fan of 3 blades
has drying chamber and cage capacities of measuring (520 x100 x 2 mm) inside an
about 182x10-3m3 and 9.1x 10-3m3, housing mounted in front of the air inlet opening
respectively. It is made up of five main parts created at bottom part of the drying chamber.
namely; the base frame, the drying chamber, (No. 3 and 4, Figure 1).
the drying cage/net, the fan housing and the
electric heating element (Figure 1).
The Heating Element

The Base Frame This consists of three loop like electric heating
elements of 3000 w capacity each, (9000 w in
It is fabricated from (40x40x3) mm angle iron all) arranged in parallel to one another to heat
bar with dimension (865x498x770) mm. The the incoming air. It is connected in such a way
frame is welded to shape and provides support that each can be switched on separately (No. 5,
for other component parts of the dryer (No. 7, Figure 1).
Figure 1).

Design Preliminary Survey

The Drying Chamber
The preliminary investigation were carried out
The drying chamber which is rectangular in on different sizes of common Tilapia fish family
shape .It has double walls made up of a plain (Mackerel, Pilchard, and Herring) selected in
galvanized metal sheet (gauge 18) measuring the market to serve as data base for the design
808mm (length), 438mm (width), and 648mm and fabrication of the dryer component parts.
(depth) with fiberglass (insulator) in between to Highlighted below are the results of the
reduce heat loss across the wall . It has an air investigation obtained by physical
inlet which is located by one side of the measurement.
chamber at the bottom end. This provision
allows air into the chamber. At the top of the Mass of a fish = 0.4625kg
chamber is a hinged main door which permits Length of a fish = 360mm
easy access to the drying cage. On this main Width of a fish = 70 mm
door are 15mm diameter holes which allows the Thickness of a fish = 36mm
moist air out of the drying chamber (No. 6,
Figure 1).
Components Design

The Drying Cage The major components were designed based

on the following equations:
To hold the fishes in place is a drying cage/net
measure (720x350x36 mm) which is (i) Volume (space and material) of the drying
constructed with a stainless wire mesh of cage (Vc) = Lc x Bc x Dc (1)
2.8mm diameter. The cage has a removable
drying tray (718x 348x35 mm) on which fishes Where,
are spread for pretreatment and handling Lc = length of the cage
during and after drying process to prevent Bc = breadth of the cage
contamination. It has also a hinged door which Dc = Depth of the cage.

The Pacific Journal of Science and Technology –91–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
 1
LEGENDS
2
1. Drying cage
3 2. Main shaft
3. Fan blades with shaft
4. Fan housing
5. Heating element
4 6. Drying chamber
5 7. Base frame with bearings and switches
6

Figure 1: CAD Components Drawings of the Convective Fish Dryer.

(ii) Power requirement for rotating the drying T2 = tension in the slack side
cage shaft only with full load (pc) M = btl
Pc = torque x angular velocity (2) b = belt width (mm)
t = belt thicknes (mm)
(iii) Total Power required for rotating the cage l = belt density = 970 kg/m3 for leather belt
and fan shaft (Pcf )
μ = coefficient of friction between belt (0.115
Pcf = Pc + Pf (3)
for leather belt on steel)
where, α = angle of wrap
Pc = power required for rotating the drying cage θ = groove angle
shaft (kw)
Pf = power required for rotating the fan shaft (vi) Shaft diameters
(kw)
(k b M b )2 + (k t mt )
2
16
D3 = (6)
(iv) Open belt length πs s
Hall et al, [12]
Lopen= π ( D1 + D2 ) ( D2 − D1 ) 2
(4)
2 xCD1 + +
2 4CD1 where,
Hall et al., [12] Ss =Allowable combine shear stress for
bending and torsional = 40MN/m2
(v) Belt tension kb = Combine shock and fatigue factor applied
to bending moment for minor shock
T1 − MV 2 μα (θ )
= l Sin 2 (5) =1.0 to 2.0
T2 − MV 2
mt = Maximum torsional moment ( Nm)
Hall et al ,[12] mb = Maximum bending moment( Nm)
kt = Combine shock and fatigue factor applied
where, to torsional moment for minor shock
T1 = tension in the tight side 1.0 to 1.5

The Pacific Journal of Science and Technology –92–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
Fabrication and No-load Testing of the velocity in mechanical fish dryer. These fan
Convective Fish Dryer speed were obtained by tachometer as a result of
motion transmitted from a selected 3-step-
Fabrication: The dryer components (Figure 1) pulley.The dryer was allowed to run by switching
were measured, machined, welded, bolted and on each heater at these speeds on separate days
assembled as shown in the sectional front view when the heaters were in the same ambient state
(Figure 2) according to the design specification. with the environment. A k-type thermocouple was
The dryer was then test run to effect all installed to measure the temperature attained by
necessary adjustment, alignment, tensioning, each heater at different fan speeds at interval of 5
greasing etc. where necessary. minutes until the maximum temperature is
reached.
No–load Testing: A no-load test was
conducted for the thermal profile, which could The no-load testing was carried out at the Federal
be suitable for fish drying. This is important in College of Agriculture, Moor Plantation, Ibadan
order to determine the maximum temperature Nigeria, latitude 70 22½ 1N and Long 30 50½ 1E
each heater with capacity 3000 w (heater I), between April 15th and 25th, 2010. The velocity of
6000 w (heater II) and 9000 w (heater III) would the ambient air within the period was between 1.3
give and also the time it will take each to reach to 1.5 m/s.
these temperatures at different fan speeds.
This idea was borne out of minimum and
maximum drying temperatures 60°C and 90°C RESULTS AND DISCUSSION
considered suitable for fish drying by Rahaman
[13]. Results

However, Mujumdar [14] opines that the drying The results are presented in Table 1 and
period may be significantly shortened by blowing Figures 3 to 5. Under no load condition of
air through the drying chamber provided this air convective drying, temperatures of the heated
has been heated to 102 – 105°C by electricity. In air from three heating source (3000, 6000, and
reference to the latter, three actual fan speeds 9000 w) tagged heater I, II and III inside the
280rpm (speed 1), 340rpm (speed 2) and 400rpm drying chamber were measured at three fan
(speed 3) capable of supplying air at 1.5 – 2m/s speeds (280, 340 and 400 rpm) and plotted
as suggested by Mujumdar [14] to be an ideal air against time.

Figure 2: CAD Sectional Front View of the Convective Fish Dryer.

The Pacific Journal of Science and Technology –93–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
 HEATER 1 SPEED 1
HEATER 1 SPEED 2
60
HEATER 1 SPEED 3

50
temp.degree centigrade

40

30

20

10

0
0 10 20 30 40 50
time(min.)
Figure 3: Temperature Profile under No-load Test with Heater 1 at Different Fan Speeds.

HEATER 2 SPEED 1
80 HEATER 2 SPEED 2
HEATER 2 SPEED 3
70
temp. degree centigrade

60

50

40

30

20

10

0
0 10 20 30 40 50
time(min)

Figure 4: Temperature Profile under No-load Test with Heater 2 at Different Fan Speeds.

The Pacific Journal of Science and Technology –94–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
 120 HEATER 3 SPEED 1
HEATER 3 SPEED 2
HEATER 3 SPEED 3
100
temp.degree centigrade

80

60

40

20

0
0 10 20 30 40 50 60
time(min)

Figure 5: Temperature Profile under No-load Test with Heater 3 at Different Fan Speeds.

Figure 3 indicates temperature profile observed decreased with fan speed. Heater III (9000 w)
with heater I (3000 w) at speed I, II, and III at speed I (280 rpm) gave the highest drying
(280, 340 and 400 rpm), respectively. With chamber temperature while heater I (3000 w) at
heater I (3000 w) at fan speed I (280 rpm), the fan speed III gave the lowest drying chamber
maximum temperature of 54°C was attained in temperature. Thus, these figures can be used
25 minutes. With heater I (3000 w) at fan to predict the temperature of heated air in the
speeds II (340 rpm) and III (400 rpm), the chamber at a specific drying time and speed
maximum temperature 52°C and 50°C of the under no load.
heated air were attained in 35 and 38 minutes,
respectively. The results obtained from heater III (9000w) at
fan speeds I (280 rpm) and II (340) were very
Similarly, in Figure 4, the maximum close to that (102 -105°C) reported by Mujumdar
temperatures attained with heater II (6000 w) at [14 ] , but the latter (heater III at fan speed I) with
fan speeds (280, 340, and 400 rpm) as above heated air temperature 110°C was preferred for
were 76°C, 67°C, and 63°C in 30, 35, and 40 full load test. The reason being that it took
minutes of testing, respectively. shortest time (30 minutes) to reach this drying
chamber temperature and also in support of
Also in Figure 5, the maximum temperatures Mujumdar [15] opinion that the hotter the air
110°C, 104°C, and 99°C of heated air with temperature, the faster the moisture evaporation.
heater III (9000w) at these same fan speeds
(280, 340, and 400 rpm) were reached in 30,
40, and 45 minutes of testing. CONCLUSION

A designed and constructed convective fish dryer

Discussion consisting of a drying cage, drying chamber, fan/
fan housing, and a base frame was subjected to
From Figures 3-5, it is observed that maximum no–load testing under Ibadan climate to ascertain
temperature increases with increase in the heat suitable fish drying temperature for good quality
source. However, the maximum temperature product. From the results, it took heater I (3000

The Pacific Journal of Science and Technology –95–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
w) at different fan speeds I (280 rpm), II (340 7. McLean, K.A. 1980. Drying and Storage of
rpm), and III (400 rpm) to attain the maximum Combinable Crops. Farm Press Ltd.: Ipswish,
drying chamber temperatures 54°C , 52°C, and Suffolk, UK. 37.
50°C, respectively in 25, 35, and 36 minutes .
8. Michael, W.B. 1991. “Improving the Performance
of Indirect Natural Convection Solar Dryers”. Final
The maximum drying chamber temperatures Report International Development Research
attained with heater II (6000 w) at these same fan Centre project No3 -A – 2069.
speeds (I, II, and III) were 76, 67, and 63,
respectively, in 30, 35, and 40 minutes. 9. Ogunleye, I.O. 2006. “Preservation of Fish
through Solar Drying”. Journal of Science and
Also it took heater III (9000 w) 30, 40, and 45 Technology Research. 5(3): ISSN 1596- 9649.
minutes to reach the maximum drying chamber
temperatures 110, 104, and 99°C, respectively at 10. Ogunleye, I.O. and Awogemi, O. 2008. “Lining
Material and Air flow effects on the Performance
different fan speeds (I, II, and III). The results of Solar Fish Dryer”. Global Journal of
shows that heater III (9000 w) at speed I (280 Engineering and Technology. 1(4):427 -434.
rpm) attained the highest temperature 110°C from
which fish drying temperature 60 to 90°C 11. Peter, F. and Ann, H. 1992. Small Scale Food
considered suitable by drying experts could be Processing. Intermediate Technology Publication,
selected or regulated by an installed thermostat in 103 – 105 Southampton Row, London WciB4HH,
30 minutes. This suggests that this convective UK. 60-64.
drying system capable of supplying as high as
110°C drying chamber temperature, could be a 12. Hall , A.S., Holowenko, A.R., and Laughlin, H.G.
1980. Theory and Problems of Machine Design.
substitute for local drying methods especially in Schaum’s Outline Series.Mc Graw – Hill
poor weather conditions. International Book Company: Singapore. 113 –
130.

REFERENCES 13. Rahman, M.S. 2006. “Drying of Fish and

Seafood”. In: Handbook of Industrial Drying.
1. Ayyappan, S. and Diwan, A.D. 2003. “Fish for Mujumdar, A.S., editor. Taylor and Francis Group
Food Security: An Opportunity”. Indian Farming LLC: London, UK.573 -587.
Journal of Agricultural Engineering Research.
53:47-51. 14. Mujumdar, A.S. 2005. Handbook of Drying
Technologies. Marcel Decker Publications: New
2. Bassey, M.W. 1989. “Development and Use of York, NY. 625 – 750.
Solar Drying Technologies”. Nigeria Journal of
Solar Energy. 8:133 – 164. 15. Mujumdar, A.S. 2006. “Principles, Classification
and Selection of Dryers”. In: Handbook of
3. Clucas, I.J. 1975. “Fish Spoilage and General industrial Drying. Mujumdar , A.S., editor. Taylor
Introduction to Preservation”. Food and and Francis Group: New York, NY. 29-58.
Agricultural organization of the United
Nations/Swedish International Dev. Authority
Seminal on the Planning and Implementation of ABOUT THE AUTHORS
Utilization Programmes in Africa.
F11:TFUA/75/L17, FAO: Rome, Italy. Engr. C.A. Komolafe is a staff of Benin-Owena
River Basin Development Authority, Ondo Area
4. Clucas, I.J. 1982. “Fish Handling, Preservation Office, Akure, Ondo State, Nigeria. He is a
and Processing in the Tropics: Part 2”. Report of COREN registered and practicing Engineer, a
Tropical Product Institute, G145, Vii +144.
Tropical Institute: London, UK. 3-9.
member of the Nigerian Society of Engineers
(NSE) and also a registered member of the
5. Ekechukwu, O.V. 1987. “Experimental Studies of Nigerian Institution of Mechanical Engineers
Integral-Type Natural Circulation Solar-Energy (NImechE). Engr. Komolafe is currently
Tropical Crop Dryers”. Ph.D. Thesis. Cranfield rounding off his M.Eng. degree program in
Institute of Technology, UK. 211-215. Mechanical Engineering (themofluids/energy
technology option). His area of research
6. Hall, C.W. 1980. Drying and storage of interests are machine design, thermodynamics,
Agricultural crops. AV1 Publishing Inc.: Westport, fluid mechanics, energy technology, heat
CT. 134.
transfer, and food engineering.

The Pacific Journal of Science and Technology –96–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)
Engr. (Dr.) I.O. Ogunleye, is a Senior Lecturer SUGGESTED CITATION
in the Department of Mechanical Engineering,
University of Ado Ekiti, Ekiti State, Nigeria. He Komolafe, C.A., I.O. Ogunleye, and A.O.D.
is a COREN registered and practicing Engineer Adejumo. 2011. “Design and Fabrication of a
and also a member of the Nigerian Society of Convection Fish Dryer”. Pacific Journal of
Engineers (NSE). He holds a Ph.D. degree in Science and Technology. 12(1):89-97.
thermofluids. His research area of interests are
thermodynamics, fluid mechanics, energy Pacific Journal of Science and Technology
technology, and heat transfer.

Engr. (Dr.) A.O.D. Adejumo, is a Senior Lecturer

in Agricultural Engineering program of the Federal
College of Agriculture, IAR&T Moor Plantation
Ibadan, Nigeria. He is crop processing and
storage/agro-processing machineries expert. He
is a COREN registered Engineer, a member of
the Nigerian Society of Engineers (NSE) and
also a member of the Nigerian Institution of
Agricultural Engineers (NAIE) .

The Pacific Journal of Science and Technology –97–

http://www.akamaiuniversity.us/PJST.htm Volume 12. Number 1. May 2011 (Spring)