Design and Performance Test of Steamer Cabinet for Fish Jelly Products

Abstract

Abstract There is need for a detailed assessment of raw material quality during product development. This study focuses on the performance test of steamer cabinet for fish jelly production. The machine was designed in rectangular shape with 46 cm length, 45 cm width, and 110 cm height, comprising steam generator, burner chamber, wall, tray, and channel. In addition, eight baking sheets were vertically incorporated. Performance test was performed to determine temperature distribution of fish jelly/nugget and individual shelves. This process was conducted with/without load conditions, where parameters, including room cabinet and fish nugget temperatures, as well as fuel usage efficiency, were observed. Furthermore, temperature measurements were also recorded at the top (T1), middle (T2 and T3) and bottom (T4) of the sample device. The results showed the room temperature of each tray was extended to 100 °C under 40 minutes. However, no significant heat change was reported, indicating the steam from the generator was evenly distributed. Furthermore, fish nugget temperature was obtained at 80°C in 40 minutes, where at the top (T1), middle (T2 and T3) and bottom of the steamer cabinet, relatively similar occurrences were observed. The resulting vapour was steadily spread across the steam channel to individual shelves. Therefore, the fuel usage efficiency of the steamer cabinet was estimated at 67 %.