Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln

Taiwo Oluwatoyin AJAO; Omoniyi Samuel Oyewole; John Olutobi Famakinwa; Oluwatosin A. Ojo; Shuaeeb Niyi Oyewole; Dolapo Shotonwa; Damilare Emmanuel Lawal; Badmus Mobolaji Julian; Janet Adesewa Adedeji; Abdul-zahir Olamide Alao

doi:10.5455/JRAFS.20240909085309

2024, Vol: 2, Issue: 1

2 / 1Current Issue Archive Aims and Scope Abstracting & Indexing Most Accessed Articles Most Downloaded Articles Most Cited Articles

Original Article
Online Published: 26 Oct 2024

J Res Agric Food Sci. 2024; 2(1):

doi: 10.5455/JRAFS.20240909085309

Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln

Taiwo Oluwatoyin AJAO , Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo , Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, Abdul-zahir Olamide Alao.

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

	ARTICLE TOOLS
	Abstract
	PDF Fulltext
	How to cite this article
	Citation Tools
	Related Records
	Articles by Taiwo Oluwatoyin AJAO Articles by Omoniyi Samuel Oyewole Articles by John Olutobi Famakinwa Articles by Oluwatosin A. Ojo Articles by Shuaeeb Niyi Oyewole Articles by Dolapo Shotonwa Articles by Damilare Emmanuel Lawal Articles by Badmus Mobolaji Julian Articles by Janet Adesewa Adedeji Articles by Abdul-zahir Olamide Alao
	on Google
	on Google Scholar

How to Cite this Article

Pubmed Style

TOA, Oyewole OS, Famakinwa JO, OAO, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO, . Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci. Online First: 26 Oct, 2024. doi:10.5455/JRAFS.20240909085309

Web Style

TOA, Oyewole OS, Famakinwa JO, OAO, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO, . Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. https://www.wisdomgale.com/jrafs/?mno=219544 [Access: October 28, 2024]. doi:10.5455/JRAFS.20240909085309

AMA (American Medical Association) Style

TOA, Oyewole OS, Famakinwa JO, OAO, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO, . Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci. Online First: 26 Oct, 2024. doi:10.5455/JRAFS.20240909085309

Vancouver/ICMJE Style

TOA, Oyewole OS, Famakinwa JO, OAO, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO, . Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci, [cited October 28, 2024]; Online First: 26 Oct, 2024. doi:10.5455/JRAFS.20240909085309

Harvard Style

, T. O. A., Oyewole, O. S., Famakinwa, J. O., , O. A. O., Oyewole, S. N., Shotonwa, D., Lawal, D. E., Julian, B. M., Adedeji, J. A., Alao, A. O. & (2024) Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci, Online First: 26 Oct, 2024. doi:10.5455/JRAFS.20240909085309

Turabian Style

, Taiwo Oluwatoyin AJAO, Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo, Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, Abdul-zahir Olamide Alao, and . 2024. Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. Journal of Research in Agriculture and Food Sciences, Online First: 26 Oct, 2024. doi:10.5455/JRAFS.20240909085309

Chicago Style

, Taiwo Oluwatoyin AJAO, Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo, Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, Abdul-zahir Olamide Alao, and . "Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln." Journal of Research in Agriculture and Food Sciences Online First: 26 Oct, 2024. doi:10.5455/JRAFS.20240909085309

MLA (The Modern Language Association) Style

, Taiwo Oluwatoyin AJAO, Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo, Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, Abdul-zahir Olamide Alao, and . "Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln." Journal of Research in Agriculture and Food Sciences Online First: 26 Oct, 2024. Web. 28 Oct 2024 doi:10.5455/JRAFS.20240909085309

APA (American Psychological Association) Style

, T. O. A., Oyewole, O. S., Famakinwa, J. O., , O. A. O., Oyewole, S. N., Shotonwa, D., Lawal, D. E., Julian, B. M., Adedeji, J. A., Alao, A. O. & (2024) Mathematical modelling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. Journal of Research in Agriculture and Food Sciences, Online First: 26 Oct, 2024. doi:10.5455/JRAFS.20240909085309

Author Login Reviewer Login About Publisher Open Access Policy Editorial Policies Editorial Review Policy Peer Review Policy Editorial & Peer Review Process Publication Ethics and Publication Malpractice Statement Conflict of Interest Policy Plagiarism Policy Protection of Research Participants (Statement On Human And Animal Rights)Privacy Policy Corrections, Retractions & Expressions of Concern Self-Archiving Policies Digital Archiving & Preservation Policies Terms of Use License Information Copyright Information

About Journal of Research in Agriculture and Food Sciences

Contact Information

Your comments are very important to us

How to cite this article