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Development of Microcontroller-based Smoking Kiln for Tinapa Processing / Ronald Allan Abueg, Christian Paul Patron and Donalyn R. Regio

By: Contributor(s): Material type: TextPublication details: Rosario, Cavite : Cavite State University-CCAT Campus, 2017Description: xv, 56 leaves : illustrations ; 28 cmSubject(s): LOC classification:
  • UM TJ 223.P76 A28 2017
Summary: ABUEG, RONALD ALLAN, PATRON, CHRISTIAN PAUL and REGIO, DONALYN R. Development of Microcontroller-based Smoking Kiln for Tinapa Processing. Design Project. Bachelor of Science in Computer Engineering. Cavite State University — Rosario Campus, Rosario Cavite. April 2017. Adviser: Mrs. Diane P. Arayata. Technical critic: Kenneth J. Enrico. The study was conducted from October 2016 to April 2017 to develop the “Microcontroller — based Smoking Kiln for Tinapa Processing” in Cavite State University — Rosario. Specifically the study aimed to: design and construct the circuitry and interface of the system; evaluate the performance of the smoking kiln in terms of monitoring and control of cooking time, smoking temperature and capacity; and conduct a cost analysis and make adjustment in the prototype to improve the performance and efficiency. Based on the Performance Evaluation Test, the time when the kiln reached the set temperature is directly proportional to the load inside the kiln, the larger the amount of load inside the kiln, the longer the kiln reached the set temperature. The parameter used to determine the smoking efficiency included the temperature and the time it took to properly smoke the fish using woodchips as smoking fuel. The smoking kiln was tested by using round scad under a period of 30 minutes. It was discovered that the kiln cooked faster than the traditional way. The temperature of the heat supplied was quite higher than in the commonly used in traditional smoking process. It is a perfect substitute for any of the already existing widely used drum oven. After a series of test and evaluation on the performance of the kiln, the following conclusions were made based on the result of the study: the development of prototype reduced the smoking time of the fish; the prototype can be operated by one (1) person, thereby eliminating high labour requirement and time of operation; the study improved the traditional smoking process and other components were added to make it more efficient to use. Food safety and handling protocols were also considered in the design. The developers would like to recommend the following: add more trays; improve the cooling system for the microcontroller and the other components inside the control panel; automate the on and off of the igniter.
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Thesis/Manuscripts/Dissertations Cavite State University - CCAT Campus Thesis/Manuscript/Dissertation TH UM TJ 223.P76 A28 2017 (Browse shelf(Opens below)) 1 copy Available T0003485

Design Project (BSCpE)--Cavite State University-CCAT Campus, 2017.

Includes bibliographical references and appendices.

ABUEG, RONALD ALLAN, PATRON, CHRISTIAN PAUL and REGIO, DONALYN R. Development of Microcontroller-based Smoking Kiln for Tinapa Processing. Design Project. Bachelor of Science in Computer Engineering. Cavite State University — Rosario Campus, Rosario Cavite. April 2017. Adviser: Mrs. Diane P. Arayata. Technical critic: Kenneth J. Enrico.

The study was conducted from October 2016 to April 2017 to develop the “Microcontroller — based Smoking Kiln for Tinapa Processing” in Cavite State University — Rosario. Specifically the study aimed to: design and construct the circuitry and interface of the system; evaluate the performance of the smoking kiln in terms of monitoring and control of cooking time, smoking temperature and capacity; and conduct a cost analysis and make adjustment in the prototype to improve the performance and efficiency.

Based on the Performance Evaluation Test, the time when the kiln reached the set temperature is directly proportional to the load inside the kiln, the larger the amount of load inside the kiln, the longer the kiln reached the set temperature. The parameter used to determine the smoking efficiency included the temperature and the time it took to properly smoke the fish using woodchips as smoking fuel. The smoking kiln was tested by using round scad under a period of 30 minutes. It was discovered that the kiln cooked faster than the traditional way. The temperature of the heat supplied was quite higher than in the commonly used in traditional smoking process. It is a perfect substitute for any of the already existing widely used drum oven.

After a series of test and evaluation on the performance of the kiln, the following conclusions were made based on the result of the study: the development of prototype reduced the smoking time of the fish; the prototype can be operated by one (1) person, thereby eliminating high labour requirement and time of operation; the study improved the traditional smoking process and other components were added to make it more efficient to use. Food safety and handling protocols were also considered in the design. The developers would like to recommend the following: add more trays; improve the cooling system for the microcontroller and the other components inside the control panel; automate the on and off of the igniter.

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