The Performance Evaluation Of a Convective Fish Dryer

The performance evaluation of a convective fish dryer was carried out under Ibadan climate in Nigeria using three different fish species namely: (Mackerel , Pilchard and Herring) that are commonly available in our markets. Samples of Mackerel , Pilchard and Herring were each dried at 60, 90/60( that is, 90°C at initial stage and later at 60°C) and 90°C drying chamber temperatures. Experimental results obtained from 8hrs of continuous drying showed reductions in the initial moisture contents 66.4, 72.0and 67.7 %(Mackerel); 66.8, 70.1,and 61.3% (Pilchard) and 64.6; 64.6 and 70.2%(Herring) to final moisture contents 16.1, 18.1 and 16.7%(Mackerel); 27.0, 23.7 and 15.2%(Pilchard) ; 23.3, 18.2 and 19.2%(Herring) respectively. However, visual observation and sensory inspection demonstrated no sign of dust or intrusion by insects and pests and the samples were of uniform brown colour after each drying experiment. Also, aroma and satisfactory flavour and texture that are known with drying of fish were detected and perceived