Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln

Taiwo Oluwatoyin AJAO; Omoniyi Samuel Oyewole; John Olutobi Famakinwa; Oluwatosin A. Ojo; Shuaeeb Niyi Oyewole; Dolapo Shotonwa; Damilare Emmanuel Lawal; Badmus Mobolaji Julian; Janet Adesewa Adedeji; Abdul-zahir Olamide Alao

doi:10.5455/JRAFS.20240909085309

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Original Article
Online Published: 26 Oct 2024

J Res Agric Food Sci. 2025; 2(1): 8-16

doi: 10.5455/JRAFS.20240909085309

Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln

Taiwo Oluwatoyin Ajao, Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo, Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, Abdul-zahir Olamide Alao.

Abstract
Aim/Background:
This study aims to provide a detailed assessment on the mathematical modelling of the drying characteristics of Hake Fish using smoking kiln. This will help in the prediction and simulation of the ideal drying circumstances that will preserve quality, and extend the product’s shelf life.

Methods:
Frozen Hake Fish (15 kg) was procured and transported for further processing at the Nigerian Stored Products Research Institute, Ibadan. Thereafter, Hake Fish was weighed, sorted, washed, brined, and smoke-dried. Triplicate samples were marked out and moisture loss was monitored at intervals during the drying process at temperature ranging from 85 – 115 degc, thus, experimental data was generated. The drying data were then fitted into six mathematical models and results were compared using the coefficient of determination (R2) and root mean square error (RMSE), hence, the best model was selected. The parameters of the models were evaluated using non-linear regression analysis. The economic viability of smoke-drying Hake fish was assessed with the application of standard economic assessment tools.

Results:
The initial and final moisture content of Hake Fish was 233.351 and 4.93% db, respectively. The drying period to achieve the safe moisture content was seven hours. All through the process of drying, no constant drying rate period was discovered as the drying rate curve exhibited a falling rate with drying rate (0.0117±0.0060 kg/h) increasing with increasing temperature. Midilli model gave the best performance in predicting the drying characteristics of Hake Fish using Smoking Kiln. The economic assessment suggests that there is a high profitability for fish processing using improved processing methods.

Conclusion:
The drying kinetics of Hake Fish can be effectively explained using smoking kiln. The smoking kiln is economically viable. Also, the use of smoking kiln will produce high quality dried product.

Key words: Hake, fish, smoke-drying, charcoal, mathematical modelling, simulation

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How to Cite this Article

Pubmed Style

Ajao TO, Oyewole OS, Famakinwa JO, Ojo OA, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO. Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci. 2025; 2(1): 8-16. doi:10.5455/JRAFS.20240909085309

Web Style

Ajao TO, Oyewole OS, Famakinwa JO, Ojo OA, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO. Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. https://www.jrafs.com/?mno=219544 [Access: May 03, 2025]. doi:10.5455/JRAFS.20240909085309

AMA (American Medical Association) Style

Ajao TO, Oyewole OS, Famakinwa JO, Ojo OA, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO. Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci. 2025; 2(1): 8-16. doi:10.5455/JRAFS.20240909085309

Vancouver/ICMJE Style

Ajao TO, Oyewole OS, Famakinwa JO, Ojo OA, Oyewole SN, Shotonwa D, Lawal DE, Julian BM, Adedeji JA, Alao AO. Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci. (2025), [cited May 03, 2025]; 2(1): 8-16. doi:10.5455/JRAFS.20240909085309

Harvard Style

Ajao, T. O., Oyewole, . O. S., Famakinwa, . J. O., Ojo, . O. A., Oyewole, . S. N., Shotonwa, . D., Lawal, . D. E., Julian, . B. M., Adedeji, . J. A. & Alao, . A. O. (2025) Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. J Res Agric Food Sci, 2 (1), 8-16. doi:10.5455/JRAFS.20240909085309

Turabian Style

Ajao, Taiwo Oluwatoyin, Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo, Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, and Abdul-zahir Olamide Alao. 2025. Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. Journal of Research in Agriculture and Food Sciences, 2 (1), 8-16. doi:10.5455/JRAFS.20240909085309

Chicago Style

Ajao, Taiwo Oluwatoyin, Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo, Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, and Abdul-zahir Olamide Alao. "Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln." Journal of Research in Agriculture and Food Sciences 2 (2025), 8-16. doi:10.5455/JRAFS.20240909085309

MLA (The Modern Language Association) Style

Ajao, Taiwo Oluwatoyin, Omoniyi Samuel Oyewole, John Olutobi Famakinwa, Oluwatosin A. Ojo, Shuaeeb Niyi Oyewole, Dolapo Shotonwa, Damilare Emmanuel Lawal, Badmus Mobolaji Julian, Janet Adesewa Adedeji, and Abdul-zahir Olamide Alao. "Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln." Journal of Research in Agriculture and Food Sciences 2.1 (2025), 8-16. Print. doi:10.5455/JRAFS.20240909085309

APA (American Psychological Association) Style

Ajao, T. O., Oyewole, . O. S., Famakinwa, . J. O., Ojo, . O. A., Oyewole, . S. N., Shotonwa, . D., Lawal, . D. E., Julian, . B. M., Adedeji, . J. A. & Alao, . A. O. (2025) Mathematical modeling of the drying characteristics and economic analysis of Hake fish using Smoking Kiln. Journal of Research in Agriculture and Food Sciences, 2 (1), 8-16. doi:10.5455/JRAFS.20240909085309

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