Anchovy Processing Machine – Head and Stomach Contents Removal Mechanism

Authors

  • Mohamad Hafiz Akmal Mohd Nazri School of Mechanical Engineering, Faculty of Engineering Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor
  • Zulkepli Muhamad School of Mechanical Engineering, Faculty of Engineering Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor

Keywords:

Anchovy, Ansys finite element analysis, structural analysis, waste removal mechanism

Abstract

The market demand for the dried anchovies is relatively high for the consumers in the Asian
pacific region, which comes with non-split and split form. The existing anchovies splitting
machine does not completely remove the head and visceral matter of the anchovies. In this
project, four different conceptual designs were proposed. The crank mechanism and
conventional cleaning brush was selected as the best method for the removal of the head
and stomach contents of anchovies. The analysis for the conventional cleaning brush
mechanism indicates that a waste removal of about 80 to 90% of the anchovies’ waste is
possible using the Ansys finite element analysis based on the given data related to various
materials used in the study.

References

Delgado C.L., Wada N., Rosegrant M.W., Meijer S. and Ahmed M., 2003. Fish to 2020: Supply and Demand in Changing Global Markets, Washington, D.C. (USA): IFPRI.

Dey M.M., Rab M.A., Paraguas F.J. and Piumsombun S., 2005. Fish Consumption and Food Security: A Disaggregated Analysis by Types of Fish and Classes of Consumers in Selected Asian Countries, Aquaculture Economics & Management, 9(1-2):89-111.

Meenakumari B., Boopendranath M.R., Pravin P., Thomas S.N. and Edwin L. (Eds.), 2009. Handbook of Fishing Technology, Central Institute of Fisheries Technology, Cochin.

Czerner M., Agustinelli S.P., Guccione S., Yeannes M.I., 2015. Effect of Different Preservation Processes on Chemical Composition and Fatty Acid Profile of Anchovy (Engraulis Anchoita), Int. J. Food. Sci. Nutr., 66(8): 887-94.

Hall C., Homage to the Anchovy Coast, Smithsonian.com,

https://www.smithsonianmag.com/travel/homage-to-the-anchovy-coast-78374133/, [Accessed: May, 2005].

Anchovies as food, https://en.wikipedia.org/wiki/Anchovies_as_food, [Accessed: October 2018].

Peterson R.E., 1951. Design Factors for Stress Concentration, Machine Design, 23(2).

Ustun N.S and Turhan S., 1997. Variation of Physical and Chemical Properties of Anchovies (Engraulis Encrasicolus) with Different Length during Fishing Period, Gida, 22: 295–299.

Gencbay G., Turhan S., 2016. Proximate Composition and Nutritional Profile of The Black Sea Anchovy (Engraulis Encrasicholus) Whole Fish, Fillets and By-products, J. Aquat. Food Prod. Technol., 25(6): 864-874.

Tongnuanchan P., Benjakul S., Prodpran T., 2013. Physico-chemical Properties, Morphology and Antioxidant Activity of Film from Fish Skin Gelatin Incorporated with Root Essential Oils, J. Food. Eng., 117: 350–360.

Bobby G.K., 1992. US Grant, Method and Apparatus for Decapitating and Eviscerating Fish, 1992-01-28, US5083972A.

Oates O.L., 1969. US Grant, Fish Beheading and Cleaning Machine, 1969-09-30, US3469278A.

Li Y. P., 2004. US Grant, Fish Processing Apparatus, 2004-01-27, US6682411B1.

Mohd Nazri M.H.A., 2018. Anchovy Processing Machine – Head and Stomach Contents Removal Mechanism, BEng Thesis, Universiti Teknologi Malaysia.

Downloads

Published

2019-05-15

How to Cite

Mohd Nazri, M. H. A., & Muhamad, Z. (2019). Anchovy Processing Machine – Head and Stomach Contents Removal Mechanism. Jurnal Mekanikal, 41(2-S). Retrieved from https://jurnalmekanikal.utm.my/index.php/jurnalmekanikal/article/view/347

Similar Articles

<< < 9 10 11 12 13 14 15 16 17 18 > >> 

You may also start an advanced similarity search for this article.