Some engineering factors affecting fish by-products recycling / [electronic resource].
Language: English Summary language: Arabic Description: p.213-228Other title:- بعض العوامل الهندسية المؤثرة على تدوير مخلفات الأسماك [Added title page title]
- Misr journal of agricultural engineering, 2016 v.33 (1) [electronic resource].
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Main | ART MJAE V33 No1 13 (Browse shelf(Opens below)) | Available |
Includes references.
The main objective of the present work is to Study the properties ofthe
fish by-products which result from the fish industry (Fillet tilapia) and
the proportion ofedible parts to non-edible parts tilapia fish from natural.
Some physical properties oftilapia fish and its by-products. The drying
behavior of Nile fish by- products was investigated in a mechanical
d,yer and the mathematical modeling by using thin layer d,ying model
(Lewis's models) was used The impact ofthe d,ying air temperature (60,
70 and 80 lie) ,hot air velocity ( 1.0,1.5 and 2 ms·l
) and The thickness
layer(5, 7 and 9 mm) on the fish moisture losses against drying time has
been studied Drying rate, moisture ratio, cost estimation and Chemical
assays of the drying process were also considered. The obtained data
showed that, average mass fish, skin, trimming, viscera, Head, backbone
and meat 373.815, /2.002, 16.325, 34.631,67.657, 54.88, /87.136 g respectively.
The shortest drying time ofthe fish was recorded at 150 min
with 80°C drying air temperature, thickness layer 5mm and 2 ms-l air
velocity While. the longest drying time was recorded at 510 min with 60
liC, thickness layer 9 mm and I ms-l treatments .Moisture content decreased
from an initial level of about /06.5% (db.) to range between
4.4and 2.2% (db.) at the end drying process depending on the drying
conditions. Moreover, drying rate was increased with the increase of
drying air temperature, air velocity and reducing the thickness of the
layer. Between tested model, the modified simple exponential model was
found to be the most suitable for describing the drying behavior of the
fish by-products. The effects of drying air temperature and velocity on
the drying constant and coefficient were also shown. On the other hands,
the calculated operation cost of the dryer approaches about 2.92 LE/kg
of dried whole fish by-product. The protein content in the final product
45%.
Summary in Arabic.
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