Analysis on Optimal Humidity Removal Rate for Squid using Dryer

with Heat Regulator

by

Ambagan, Harvey V.
Delfin, Khey M.
Gabo, Shazia Meitzel B.
Pontino, Daneille Christian Anthony C.
Quirino, Razin Jhon T.
Tababa, Quinn Gilmer V.
Verba, Arvie Jan H.

Bachelor of Science in Mechanical Engineering

Technological University of the Philippines - Visayas, 2023

October, 2023
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1.1 Background of the Study

One of the most revered and cherished seafood delicacies in the culinary world is squid,
also known as "pusit" in local term. Its inherent versatility, which allows it to easily blend into a
wide variety of culinary preparations, is the source of its universal appeal
(Dried Pusit: Nutrition Facts, Types, Recipes, an
. The rising popularity of seafood
can be attributed to its rich nutritional content as an animal protein source and its reputation as a
wholesome and health-promoting dietary option (Lee et al., 2016). Seafood is often hailed as the
top choice for natural food due to its numerous advantageous nutrients that support and uphold
human well-being (Asuncion, n.d.).

The Philippines, as an archipelagic nation, is fortunate to possess abundant fish and

seafood resources that have long served as a crucial source of sustenance and livelihood for
Filipinos (Guevara & Camu, 1981) . This historical reliance on Traditional Fishery Processing
Techniques (TFPTs) for various seafood products is deeply ingrained in Filipino culture. Fishery
products play a central role in providing protein to the Filipino diet, with each person consuming
an average of 37 kg per year (Tahiluddin & Terzi, 2021) . Of this consumption, approximately
78% consists of fresh seafood, while the remaining 22% is derived from processed seafood, such
as smoked, canned, dried, and salted options (Garcia et al., 2005). Traditional seafood processing
methods are particularly prevalent among low-income households in the country (Cain, 2019).
Over time, the Philippines' seafood processing industry has evolved, embracing modern
techniques for commercial production to meet the demand for preserved seafood products both
domestically and for international export (Guevara & Camu, 1981).

The province has very extensive coastlines and vast territorial waters many of the locals
use sun drying as their main preservation method to lengthen the freshness of various seafood
products (Garcia et al., 2005) . Squids undergo rapid spoilage without proper treatment which is
the main reason why locals in Negros Occidental sun dry their catch to prolong freshness (Fish
Consult Group, 2016). Curing, another traditional method of preserving seafood, it involves
techniques like salting, drying, smoking, pickling, marination, and fermentation. It remains
widely used worldwide due to its cost-effectiveness (Fitri et al., 2022) . Both wet and dry cured
seafood products are commercially important today, with efforts to standardize processes. Cured
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seafood consumption is common in coastlines of the Philippines as they are dealing with excess
catches (Parvathy, 2019).

The sun drying method is a popular preservation method in the country because of its
low-capital investment and other advantages (Patterson, 2013). The techniques are usually simple
and do not require high technology or expensive equipment (Deng et al., 2011) In the drying
process, this includes preparation, washing, and drying-shaping. For preparation, longitudinal
cuts are made in the center of the abdomen of the fresh squid. The organs and eyes are removed
after the center of the head is cut open. Beak, skin, soft shell, and fins are still present. Next, the
squid is rid of contaminants by rinsing it in seawater, and then rinsed in fresh water to get rid of
the salt. The last phase is the drying and shaping, stretched-out ropes are used to hang the
cleaned, prepared squid in locations where sunlight is mostly present (Zhao et al., 2017) . To
hasten drying, the arms are dispersed and extended. Since air circulation is still good at night, the
squid are left on the ropes. The following day, the squid are removed from the rope and extended
and shaped. The squid are then placed back on a straw mat and allowed to dry in the sun. They
are packed in boxes with a layer of plastic at night after being inverted during drying to continue
the process. They are taken out the following day and once again stretched and shaped
. They are stretched out on straw mats to dry completely.
This process usually takes up to 2-3 days depending on the weather and humidity of the location
(Bureau of Fisheries and Aquatic Resources, 2021).

Exposing seafood to the open-air during sun drying makes it susceptible to contamination
by dust, insects, birds, and other environmental factors, posing potential food safety risks
(Abul Mansur et al., 2013)
. Prolonged exposure to outdoor elements can also result in over-drying or
under-drying, leading to undesirable changes in taste and texture (Patterson & Ranjitha, 2009) .
Hygiene concerns arise due to the lack of controlled and sanitary drying conditions, especially in
regions with poor sanitation practices. Additionally, sun drying is highly seasonal and dependent
on weather, making it impractical during rainy or cloudy seasons, limiting the availability of
dried seafood (Rolando & Samson, 2019) . The variability in drying conditions can also lead to
inconsistent quality, and the shelf-life of sundried seafood may be shorter compared to seafood
preserved using more controlled and modern methods, making it less suitable for long-term
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storage and distribution

(Fish Drying Machine | Seafood Drying & Dehydrators Manufacturer, n.d.)
.

Figure 1: Sun Drying of Squid

Climate change has always been a factor in the Philippines’ economic and agricultural
sector, a single natural calamity affects prices and supply of various agricultural products
(Hernando & Flores, n.d.). With recent economic inflations, the price of dried squid ranges from
820 pesos for small sized squids to 940 pesos for the large ones. (Vigan Trade, 2023). From
January to December 2021, the prices of fish recorded fluctuations. Frigate tuna, mackerel, and
squid had the highest increase from January to December by PhP 18.30, PhP 11.82, and PhP
11.48, respectively. It can be noted that the prices of fish were increasing during the fourth
quarter of 2021. In terms of annual retail prices, the following species had the highest increments
in prices per kilogram: shrimp (sugpo) increased by PhP 59.53, seaweeds (lato) by PhP 52.71,
and squid by PhP 41.90. (PHILIPPINE FISHERIES PROFILE, 2021)

To avoid such problems with natural causes and inconstant supply of heat due to cloudy
weathers, air dryers have been used as an alternative in drying seafood products
(Chen et al., 2013)
. The drawbacks of using air drying in seafood includes degradation in nutrients and flavor,
shrinkage, fractures and case hardening, color darkening, and decrease of antioxidant and
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rehydration capacity due to prolonged exposure to high air temperatures. These technologies
require critical improvements to improve the product quality and processing sustainability
(Xiao et al., 2018)
. Another challenge associated with seafood dryers lies in their proper operation and
maintenance to uphold desired quality and safety standards. There is a need for identifying the
optimal temperature range for preserving squid quality and minimizing drying time within a
squid dryer featuring an integrated temperature sensor and regulator, in order to cater this
situation because when not monitored or maintained correctly, there is a risk of over-drying the
seafood, potentially compromising its taste and texture (Patterson et al., 2018).

Objectives of the Study

The objective of this study will be to optimize the temperature for the constant heat
circulation applied to fresh squid within a closed dehumidifying chamber. This optimization will
aim to reduce the drying time effectively. Specifically, the study aims to answer the following
questions:

1. Can continuous heat circulation significantly reduce squid drying time while
maintaining dried squid quality comparable to commercially available products?
2. Are there discernible differences between squid dried through solar exposure and
squid dried using a dehumidifier?

Hypothesis

In the pursuit of optimizing the drying process for fresh squid, this study will investigate the
potential benefits of continuous hot air circulation by optimizing squid drying method with
utilization of humidity removal. To test the objective, the study will put forward two hypotheses.

1. Continuous heat circulation will not significantly reduce squid drying time while
maintaining dried squid quality comparable to commercially available products.
2. There will be no discernible differences between squid dried through solar exposure and
squid dried using a dehumidifier.
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Scope and Limitation

The research investigation will involve determining the optimal humidity removal rate
required for drying squid using a dehumidifier, encompassing various fields of study. This
investigation will assess efficiency by ensuring a constant heat level within the chamber,
facilitated by temperature regulators. The researchers will develop the technical aspects of the
system, including radiation processes and the various parameters involved in squid drying to
achieve the desired temperature. Upon completion, the product's quality and safety will be
meticulously examined to ensure it meets food quality standards.

However, it's essential to anticipate certain limitations concerning squid drying and the
design of the squid dehumidifier in the future. The study's geographic scope will be confined to
Negros Occidental, with the specific city or municipality subject to change based on the
availability of fresh squid. Lastly, future variations in squid characteristics, such as size, moisture
content, and type, may affect the efficacy of this drying method. So as for this study, the samples
will limit from small to medium size squid.

Significance of the Study

1. Seafood Processors: Seafood processing companies, both large and small, stand to
benefit from the study's results. The development of an efficient squid dryer using
continuous heat circulation might have a beneficial effect on production capacity,
operational costs, and product quality. This, can affect profitability and competitiveness
in the market.

2. Small-Scale Fishermen: Small-scale fishermen who rely on squid as a livelihood source

can benefit from this study. Improved drying methods can help them extend the shelf life
of their catch and reduce post-harvest losses, increasing their income and overall
economic sustainability.

3. Consumers: Consumers of dried squid products will enjoy the benefits of enhanced
product quality. This study will cater dried squid for maintaining its quality, taste, and
nutritional value, resulting in higher consumer satisfaction and trust in the product.
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4. Environmental Advocates: Those concerned about the environmental impact of seafood

processing will appreciate the study's focus on sustainability. Reduced reliance on
traditional drying methods and potentially lower energy consumption can align with
environmental conservation efforts.

5. Researchers and Academics: Researchers and academics in the fields of food science,
seafood processing, and drying technology can use the findings of this study as a
foundation for further research. It can lead to the development of innovative drying
technologies for various seafood products.

6. Government and Regulatory Bodies: Government agencies and regulatory bodies

responsible for overseeing food safety and quality standards can benefit from the study's
insights. The research can inform regulations and guidelines related to seafood drying
methods, ensuring product safety and consumer protection.

7. Technology Developers: Companies and innovators specializing in food processing

equipment and technology can draw inspiration from this study's novel approach to squid
drying. It may lead to the creation of new drying machines and technologies with broader
applications in the food industry.

8. Sustainability Initiatives: Organizations and initiatives dedicated to promoting

sustainability in the seafood industry will find value in the study's emphasis on reducing
energy consumption and environmental impact.
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1.2 References

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Coastal Communities in the Philippines.

Bureau of Fisheries and Aquatic Resources. (2021). PHILIPPINE FISHERIES PROFILE 2021.

Cain, M. L. (2019). The Philippines: Fish Preservation Techniques. Appropriate Technology for
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