Industrial Plant Design.docx

Slurry Ice as a cooling system for fish storage while on boat: After catching fresh Fish it must be well preserve to avoid bacterial decomposition of raw fish.

Blocked Diagram for slurry ice generator

Design: List of Components :

Details: Pressure on High side = 175 psi = 12 bar Pressure on low side = 20 psi = 1.5 bar Quantity of Water = 6.25 kg Quantity of Salt Added = 200 g Total mass of brine Solution = 6.45 kg

Observation Table:

Now taking the reading During 90 minutes :

Therefore:

Hf3’ = 265.9 Cpl3 =

RE

RE

=

0.2311 3.5

= 0.066 TR

The setup takes less than 90 minutes to make 8 liters of slurry ice. The minimum temperature attained by slurry ice was -1.6⁰C. The difference between calculated time and actual time taken for slurry formation is 27 minutes which is fairly close considering acute rise in surrounding temperature and overall efficiency of the system. The coefficient of performance of system is 3.19 with a refrigerating capacity of 0.066TR.

Industrial Fish Cutting machine:

DESIGN: Design involves basic components the drum the cutting block and the frame.

A. Drum Drum is made of plywood for prototype it will be made of AISI 304 steel standard for food processing.

1. Size of the slot

Based on width and thickness of fish at its neck. Length of slot(Ls)- 0.04 m Breadth of slot(Bs)- 0.03 m

Fish Cross Section at the bottom of the slot.

Assume Number of slots (N) = 16 Plate thickness Inner circumference

(Tp) = 0.0045 m = N(Tp+Ls) = 2Π(Ri) = 0.628 m

Inner radius

(Ri)

= 0.1 m

Outer radius

(Ro)

= Ri + Length of fish above neck = 0.210 m

Width of roller grove

= 0.010 m

Depth of roller grove

= 0.005 m

2. Speed of the drum: The speed/RPM of the drums rotation depends on how fast the fish has to move on the blade for it to get cut smoothly.

3. Assume circumstances:

A straight cutting blade was taken and placed on a plane surface. Two points at a known distance was marked on the blade clearly with marker. Then the fish was cut on the blade. Depending on the feel a suitable stroke speed was determined. Now convert the linear velocity to angular velocity to obtain the drum speed. Assume: test results Dist between two points- 0.13 m Time taken- 2sec Linear velocity = 14/2 = 0.07m/sec Linear velocity= Radius* Angular velocity Radius- 0.1m Angular velocity= 7/10 = .7rad/sec RPM of drum- 7RPM After further experimentation we have concluded that the machine will work in a range of RPM between

1RPM to 17RPM. The optimum speed will be decided on the output required.

B. Cutting block Cutting block is made out of mild steel for prototype will be made out of AISI 304 SS used in food processing in industry Depth of slot(Ds) = Length of head = 0.05 m Width of slot= Width at neck (Wf) = 0.04 m Dist between groves=Tp= 0.0045mm Outer radius of block (ro) = Ri – Clearance(0.002m)= 0.098m Inner radius (ri)= ro-(Ds+5) = 0.043 m Radius of bottom grove= 0.0075 m

The blade is right triangular Base= 0.037 m

Height= 0.104 m

C. Cutting capacity of the drum and cutting block:

For every rotation of the drum there will be 32 slots passing the cutting blade. So the number of fish cut per minute for various speeds will be 32*RPM of the drum.

Cutting capacity for following speeds is given on the table below.

Theoretical Cutting Capacity Table:

Charcoal kiln Fish Smoker & Drier

Materials and construction:

FRESH PACKED SMOKED FISH

Packaging:

Vacuum packing is a method of packaging that removes air from the package prior to sealing. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time.

We choose Dry Scroll Vacuum Pump:

Packaging Machine Installed with a Dry Scroll vacuum pump.

For the thermoformed base trays laminates, such as PS/EVAL/PE; PET/EVAL/PE, are used. The use of modified atmosphere packaging (MAP) generally results in an increased sensory shelf life when compared with traditional ice storage, but the magnitude of the increase depends on various factors such as the compo – sition of the gas mixture, storage temperature, raw material quality and pack size. Lower levels of CO2 are generally used to reduce water loss and textural defects. The use of N2 to replace O2 or vacuum packaging does not lead to as much freshness extension in marine fresh fish products. Vacuum packaging of marine fish products was not found to be a better alternative to MAP4

Plastic Laminates used.

Product Output:

Freshly Smoke Vacuum Vacuum Packed Fish With longer Shelf and Storage Life