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
 0.2311
RE = = 0.066 TR
3.5

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 (Tp) = 0.0045 m

Inner circumference = 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