Feasibility Study about the Three-Layer Smoked Fish Kiln

Abstract

INTRODUCTION

Rosario, Cavite is known for its production of smoked fish that is exported worldwide. However, the traditional fish smoking process requires 3-4 hours to produce smoked fish. The smoking process also releases high amount of carbon dioxide. Aside from this, fishes are exposed to chemicals like Polycyclic Aromatic Hydrocarbon (PAH), which are carcinogenic. This study aims to make a prototype for an improved fish smoking kiln. The kiln uses sugarcane bagasse as the smoke generating source because of its low PAH on the fish. Also, activated carbon is used as an air filter to lessen the amount of smoke that was released. This study also determines the feasibility of the kiln to produce evenly-cooked smoked fish in a shortened period of time in relation to the traditional process. The aim is to determine if there is decrease in moisture content in the fish after smoking process.

METHODS

Qualitative-Descriptive Design was used in the experiment. The researchers made a design with the help of a mechanical engineer. Necessary materials for the kiln were collected which includes: 4-20m angular steel bar, 2-4ftx8ft gauge 25 galvanized steel, 100 pieces of ribit bullet. The researchers also collected the activated carbon, sugarcane bagasse, and the 50 rounds cad (fish to be smoked) that are necessary to the process. Then, the kiln was welded and fastened using ribit bullet in a near welding shop. After this, the fish smoking process will take place. Fishes were eviscerated and cured in traditional way. Fishes were weighed for the computation of moisture content that was given by Koshmanesh (2006).

RESULTS

To determine the feasibility of the three-layer smoked fish kiln, the number of evenly-cooked fish was determined. All fishes were evenly-cooked since it was golden brown. The kiln were able to cook the smoked fish in 1 hour using a big amount of smoke source. Also, moisture content was reduced up to 20% which is on safe range of 15%-25%.

DISCUSSIONS

Feasibility of three layer smoked fish kiln was determined. The Kiln produce evenly-cooked and high quality smoked fish in a shortened period of time. It was suggested to improve the design of the kiln. Use of robotics technology to improve the performance of the machine and give it a modern technological touch. The researchers recommend to include boiling process inside the kiln so it will evidently beneficial to the fish smoking industry. It is recommended to determine the shelf life of fishes undergone the smoking process in three layer smoked fish kiln and the effectiveness of the kiln in producing smoked fish.