DETERMINATION OF DRYING PARAMETERS OF A FISH USING A LOCALLY FABRICATED DRYER

This study focuses on the determination of key drying parameters for catfish using a locally fabricated cross/through circulation tray dryer. Drying is a critical preservation technique that enhances shelf life, reduces post-harvest losses, and improves food security. The research involved the experimental drying of eight catfish samples at a constant temperature of 36°C. The methodology included sample preparation, tray loading, and periodic weight measurements to track moisture loss over time. Data obtained were used to compute drying rates, moisture content (dry basis), critical moisture content, and dry matter weight. The results revealed distinct drying phases—constant rate and falling rate periods—with critical moisture content values ranging between 0.06 and 0.115 (dry basis). The highest average drying rate was observed in Fish 4 (1.68 g/min), while the lowest was in Fish 1 (0.44 g/min). The study concludes that the drying parameters obtained are essential for the design, optimization, and scale-up of dryers, and recommends further investigation into factors such as air humidity and thermal efficiency for improved dryer performance.