Fish drying

The goal of this study was to assess performance of a charcoal-powered cabinet tray dryer in order to determine its suitability in drying catfish by enhancing the quality of the fish and increase economic returns to the fish farmer. The study evaluated desirability of the cabinet tray dryer for improving fish drying processes to prevent post-harvest losses and enhance the status of the fish famers. The dryer consists of 8 trays, heating chamber, tray chamber, a charcoal pot, a gas burner and a chimney at the top from where the hot air exits. Sixty (60) pieces of catfish were obtained from the Landmark University fish farm and were folded by clipping the tail to the tip of the head. The fish was dried for 12 hours in the charcoal-powered dryer. Moisture content reduction was monitored by observing temperature falls. Thermometer readings were taken at 30 minutes intervals until the fish were properly dried. Results showed that the fish attained equilibrium moisture content (27 – 8%) at 18 h of drying and a plenum temperature within the range of 130 – 142oC attaining the sensory properties (colour, taste, aroma and firmness) desired by consumers