Abstract

Aim: This study aims to provide a detailed assessment on the mathematical modelling of the drying characteristics of Hake Fish using smoking kiln. This will help in the prediction and simulation of the ideal drying circumstances that will preserve quality, and extend the product’s shelf life.
Methods: Frozen Hake Fish (15 kg) was procured and transported for further processing at the Nigerian Stored Products Research Institute, Ibadan. Thereafter, Hake Fish was weighed, sorted, washed, brined, and smoke-dried. Triplicate samples were marked out and moisture loss was monitored at intervals during the drying process at temperature ranging from 85 – 115 degc, thus, experimental data was generated. The drying data were then fitted into six mathematical models and results were compared using the coefficient of determination (R2) and root mean square error (RMSE), hence, the best model was selected. The parameters of the models were evaluated using non-linear regression analysis. The economic viability of smoke-drying Hake fish was assessed with the application of standard economic assessment tools.
Results: The initial and final moisture content of Hake Fish was 233.351 and 4.93% db, respectively. The drying period to achieve the safe moisture content was seven hours. All through the process of drying, no constant drying rate period was discovered as the drying rate curve exhibited a falling rate with drying rate (0.0117±0.0060 kg/h) increasing with increasing temperature. Midilli model gave the best performance in predicting the drying characteristics of Hake Fish using Smoking Kiln. The economic assessment suggests that there is a high profitability for fish processing using improved processing methods.
Conclusion: The drying kinetics of Hake Fish can be effectively explained using smoking kiln. The smoking kiln is economically viable. Also, the use of smoking kiln will produce high quality dried product.

Key words: Hake, fish, smoke-drying, charcoal, mathematical modelling, simulation