Modeling the Drying of Soybean Curd Residue Based Fish Feed | Journal of Engineering Research and Re

At temperatures of 40, 50, 60, 70 and 80 °C and at a constant air velocity of 1.5 m/s, the drying characteristics of Soybean curd residue (SCR) based fish feed were investigated using an oven. Using a single screw extruder, the ingredients for the fish feed formulation were combined and extruded. The extruded fish feed was then dried at different temperatures in an oven. In order to study and test the efficiency of the nine models fitted to the data obtained from the experiment, the coefficient of determination (R2), Root Mean Square Error (RSME) and reduced chi-square (χ2) between the observed and expected moisture ratio for all drying conditions were used. The page model was the best for SCR-based fish feed samples dried at 60 ° C, which is the best drying temperature by the r2 determination coefficient, which was concluded on the basis of the drying characteristics mathematical modeling. The near composition within the desirable limit was created by drying at all temperatures. However, the protein and fat content decreased and was highest at 400C after drying, while the carbohydrate and fibre content increased and was highest at 80 °C after drying. Proximate composition was within desirable limits at 60 ° C at the medium that can be fed directly to Clarias Gariepinus.

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