Performance evaluation of a fabricated smoking kiln

Abstract

Smoking is the technique of seasoning, or preservation of food either by exposing it to heat from a burning or smoldering substance, usually wood or cold air at reduced temperature. Smoking is a unit operation that has gained overwhelming acceptance across the globe. The conventional method for smoking is often stressful and unhygienic while posing health risks to processors. In view of this, a low cost smoking kiln was developed and was evaluated to be effective, user friendly, hygienic, free health risk to processors and improve product quality. The machine was fabricated using locally available materials with charcoal as the heat source. Machine heat capacity, thermal resistance and heat requirement for various fish and meat products were determined. Heat capacity, thermal resistance and heat requirement of the machine were found to be 2337.57 kW, 2.16 K/W and 1123.20 kJ (fish); 1000.35 kJ (beef); 1584.24 kJ (chicken) respectively. Consumer’s perception for smoked products at 5% level of significance showed that there was no significant difference (p ˃ 0.05) in the sensory attributes considered for the products.