Design of a Smoker-Dryer for Chicken

  • Alphonse Sawalda Guidzavai Department of Electrical Engineering, Energy and Automation, National School of Agro-Industrial Sciences, University of Ngaoundere, Cameroon
  • Ngasop Ndjiya Department of Electrical Engineering, Energy and Automation, National School of Agro-Industrial Sciences, University of Ngaoundere, Cameroon
  • Hilaire Tchami Department of Electrical Engineering, Energy and Automation, National School of Agro-Industrial Sciences, University of Ngaoundere, Cameroon
  • Nicolas Njintang Department of Food and Nutrition Sciences, National School of Agro-Industrial Sciences, University of Ngaoundere, Cameroon
Keywords: Design, smoker, dryer, modelization, Triz

Abstract

Chicken breeders, particularly those in Ngaoundéré-Cameroon, after 45 days of breeding find themselves confronted with the problems of wasting nutrients and resources. In most cases, they sell their chicken at low prices to avoid expenses. Faced with these problems, a few of them use various methods to preserve their chicken after 45 days of breeding, including cold preservation, smoking and drying. Cold preservation is the most widely used technique, but this technique is energy-intensive, without forgetting the untimely power cuts, and the deterioration of the quality of the product. By getting closer to its stakeholders, we were able to identify their difficulties, why they use cold preservation more and they also entrusted us with the characteristics of equipment that could meet their requirements. In this article we presented the results from functional analysis to 3D modeling through the search for solutions to resolve contradictions. It emerges from this study that the designed model guarantees food safety, user safety, retains all nutrients, ergonomic, uses fewer resources, fast, adaptable to any type and size of smoking products and that it is possible to achieve it industrially.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

1. Andriamaromanana, H. (2014). Study and design of a mini electric dryer for the modeling of an indirect solar dryer for Brède.
2. CAC/RCP. (2009). Code of practice for the reduction of contamination of food by polycyclic aromatic hydrocarbons (HAP) from the processes direct smoking and drying
3. Christian, V., & Frédéric, B. (2010). Design of a dryer for grape cherries.
4. Ciqual. (2007). Nutritional composition of different meats.
5. Denis, C. (2016). Introduction to the main TRIZ tools.
6. FAO. (1994). Animal Production and Health: Slaughter, Meat Cutting and Further Processing.
7. FAO. (2010). Meat processing Technology for small-to medium-scale producers.
8. Hamdani, A., & Ouchen, Z. (2018). Contribution to the study of the physicochemical and microbiological quality of meat products.
9. Roger, L. (2011). The nutritional benefits of poultry. Flavor of the world.
10. Sénat. (2022). Farm competitiveness, information report no. 905.
11. Vierling, E. (2003). Meats in Food and Drink.
12. Vierling, E. (2008). Food and drinks: Sectors and products. Bioscience and technology. 3rd Ed Paris.
Published
2024-03-26
How to Cite
Guidzavai, A. S., Ndjiya, N., Tchami, H., & Njintang, N. (2024). Design of a Smoker-Dryer for Chicken. European Scientific Journal, ESJ, 27, 494. Retrieved from https://eujournal.org/index.php/esj/article/view/17936
Section
ESI Preprints

Most read articles by the same author(s)