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Development of an Electrically Powered Fish Roasting Machine
Subject area: Science,Engineering and Technology · Area of research: Food Processing Engineering
DOI: https://doi.org/10.64388/IREV9I8-1714280
Abstract
Traditional charcoal-based fish smoking kilns are associated with long processing times, low energy efficiency, product contamination, and health hazards arising from smoke exposure. To address these limitations, an electrically powered fish roasting machine was designed and fabricated using locally available materials. The machine employs controlled electric heating elements and a thermostatic regulator to achieve uniform heat distribution within an enclosed roasting chamber. Engineering design calculations were carried out to determine the structural strength, thermal performance, and suitability of the selected materials. The developed system was evaluated experimentally using catfish and tilapia samples to determine roasting time, moisture reduction, roasting rate, efficiency, sensory quality, and shelf-life stability. Results showed that initial fish masses of 7.00 kg (catfish) and 2.00 kg (tilapia) were reduced to 2.30 kg and 0.65 kg, respectively, with final moisture contents of 8.88% and 11.11%. Roasting efficiencies of 91.11% for catfish and 88.88% for tilapia were achieved within 45 to 60 minutes, representing a significant reduction in processing time compared with traditional kilns. Sensory evaluation indicated good consumer acceptability, and shelf-life assessment confirmed product stability for up to five weeks. The study demonstrates that electrically powered fish roasting offers a hygienic, efficient, and practical solution for small- and medium-scale fish processing applications.
Keywords
Fish preservation, Roasting, Electric kiln, Drying
How to cite this paper
@article{1714280,
author = {Daniel Oluwadamilare Olasupo, Olatunde Ajani Oyelaran; Oluwapelumi Oluwaseyi Adejumo, Taiwo Moyinoluwa Adeleke; Olasunkanmi Timothy Adeosun; Dorcas Ibironke Akinnibosun, Eric Boluwatife Ogundele; Popoola Opeyemi Adewale; Olumide Timothy Oduwale, Gbenga Ilori Daniel; Oluwaferanmi Praise Oluwabiyi},
title = {Development of an Electrically Powered Fish Roasting Machine},
journal = {Iconic Research And Engineering Journals},
year = {2026},
volume = {9},
number = {8},
pages = {671-682},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1714280.pdf},
abstract = {Traditional charcoal-based fish smoking kilns are associated with long processing times, low energy efficiency, product contamination, and health hazards arising from smoke exposure. To address these limitations, an electrically powered fish roasting machine was designed and fabricated using locally available materials. The machine employs controlled electric heating elements and a thermostatic regulator to achieve uniform heat distribution within an enclosed roasting chamber. Engineering design calculations were carried out to determine the structural strength, thermal performance, and suitability of the selected materials. The developed system was evaluated experimentally using catfish and tilapia samples to determine roasting time, moisture reduction, roasting rate, efficiency, sensory quality, and shelf-life stability. Results showed that initial fish masses of 7.00 kg (catfish) and 2.00 kg (tilapia) were reduced to 2.30 kg and 0.65 kg, respectively, with final moisture contents of 8.88% and 11.11%. Roasting efficiencies of 91.11% for catfish and 88.88% for tilapia were achieved within 45 to 60 minutes, representing a significant reduction in processing time compared with traditional kilns. Sensory evaluation indicated good consumer acceptability, and shelf-life assessment confirmed product stability for up to five weeks. The study demonstrates that electrically powered fish roasting offers a hygienic, efficient, and practical solution for small- and medium-scale fish processing applications.},
keywords = {Fish preservation, Roasting, Electric kiln, Drying},
month = {February},
doi = {https://doi.org/10.64388/IREV9I8-1714280}
}