DEVELOPMENT AND FRABRICATION OF SMOKED-FISH PROCESSING

MACHINE WITH BRINE CURING

A Project Study
Presented to the faculty of

Mechanical Engineering Department

College of Engineering

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

Manila

By:
Adalid, John Lowell R.
Gagote ,Zandro
Ramido ,Napoleon P.
Sabroso ,Darriet
Soriano, Oliver Paulo

In partial fulfilment of
The requirements for the degree
Bachelor of Science in Mechanical Engineering
 APPROVAL SHEET
The Project Study entitled DEVELOPMENT AND FRABRICATION OF
SMOKED-FISH PROCESSING MACHINE WITH BRINE CURING, prepared and
submitted by JOHN LOWELL R. ADALID, ZANDRO A. GAGOTE, NAPOLEON
P. RAMIDO, DARRIET G. SABROSO and OLIVER PAULO D. SORIANO in
partial fulfillment of the requirements for the degree of BACHELOR OF SCIENCE IN
MECHANICAL ENGINEERING, is hereby approved and accepted.
Approved:

ENGR. JEORGE B. YASAY

Faculty-In-Charge / Adviser

ENGR. VIRGILIO DELA CRUZ ENGR. GONZALO

SALVADOR
Member Member

Accepted in partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN MECHANICAL ENGINEERING, Technological
University of the Philippines.

ENGR. EDWIN G. MACALINTAL ENGR. BENEDICTO N. FORTALEZA

Department Head College Dean

ii
 DEDICATIONS

The researchers would like to dedicate this study to every person involved in their

lives during the completion of this project. A special feeling of gratitude to their parents,

for their understanding, unconditional love, and support all throughout;

Also, to all their colleagues and special someone for being by their side always

and whose words of encouragement inspired the researchers to finish the project;

The faculty of the Mechanical Engineering Department for providing the learning

opportunities to the researches which helped them a lot in the process of this project;

And of course, the Almighty God for the guidance, strength, and wisdom to

finish the entire process.

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 ACKNOWLEDGEMENTS

The researchers would like to express their deepest appreciation and profound

gratitude:

To God for the good health and well-being needed to complete this groundwork.

This project would not have been possible without His help and divine intervention.

To Engr. Jorge B. Yasay, the researcher’s project advisor who has extended his

views, opinions, suggestions, recommendations, and technical guidance. Without his

assistance and dedicated involvement at every stage of the process, this project would

never have been completed.

To their professors and other faculty member, including the college dean Engr.

Benedicto N. Fortaleza and department head, Engr. Edwin G. Macalintal, for sharing

their views, ideas, and feedback to help researchers develop the project. Their teaching

style and passion for the subject made a strong impression on the proponents and will

always be an inspiration for their classes.

To the Family, Friends, and Special People of the Researchers, for all the support

and sacrifices they have made and endured. The empathy and motivation also

encouraged the researchers to proceed to complete the work they have begun given the

difficulties to obstacles they have encountered. This project study shall be proof of their

unconditional love and encouragement.

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 ABSTRACT

Smoked-fish (tinapa) processing is one of the ancient ways of preserving food in the

Philippines. Bodies of water are abundant making the Philippines one of the countries that

majorly practice the said method. Different techniques are being practiced in preserving fishes

like round scad, milkfish, and mackerel scad, and these methods can be further developed by

introducing technological applications. The traditional way of processing tinapa is composed of

three methods which are being done manually namely: brine curing, sun drying, and smoking.

This method of producing smoked-fish (tinapa) is effective yet time consuming and requires

extended human effort. To address the problem, the proponents designed a machine that will

combine these three processes into one machine.

The project development encompassed three phases. First was the research phase

where the proponents looked for information about the most efficient way of

making tinapa through books, experiments, and store-tour. Next was the design phase where

the proponents conceptualized the final design of the machine based on the data gathered.

Lastly was the fabrication phase where the proponents gathered the necessary materials and

built the machine into its final form.

The result of the project was a compact vertical cabinet-type machine that was divIded

into three sections that are tasked to perform the three major processes of tinapa-making

namely brine curing, sun-drying, and smoking. The machine greatly reduced the effort and time

necessary for the whole tinapa-making process thus achieving the set goal of the researchers.

v
 TABLE OF CONTENTS
Title Page i
Approval Sheet ii
Dedication iii
Acknowledgment iv
Abstract v
Table of Contents vi
List of Figures vii
List of Tables viii
Chapter 1 — INTRODUCTION AND ITS BACKGROUND 1
Introduction 1
Background of the Study 2
Conceptual Framework 3
Objectives of the Study 4
Significance of the Study 5
Scope and Delimitations 5
Definition of Terms 6
Chapter 2 — REVIEW OF RELATED LITERATURE 9
Conceptual Literature 9
Related Literature and Studies 18
Research Framework 28
Research Hypothesis 29
Chapter 3 — METHODOLOGY 31
Project Research Design 31
Project Development 36
Operation and Testing Procedures 41

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 Instrumentation and Techniques Used in the Machine 43
Chapter 4 — RESULTS AND DISCUSSIONS 44
Technical Description of the Project 44
Results of the Preliminary Investigation 45
Conceptualized Design 46
Project Structure and Organization 49
Materials and Specifications 55
Testing and Evaluation 56
Chapter 5 — CONCLUSIONS AND RECOMMENDATIONS 61
Conclusion 61
Recommendations 62

References 63
Appendices 65
Appendix A: Related Machines 65
Appendix B: Fabrication Drawings 67
Appendix C: Computations 69
Appendix D: Safety Instructions and Maintenance Procedures 73
Appendix E: Documentation 75
Appendix F: Evaluation Sheet 79
Appendix G: Bill of Materials 80
Researcher’s Profile 81

LIST OF FIGURES
Figure 1.1: Research Paradigm 3
Figure 2.1: Smoking Fish for Preservation 10
Figure 2.2: Smoking Kilns 18

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Figure 2.3: A Multi-Purpose and Portable Smokehouse 24
Figure 2.4: 4-in-1 Portable Smokehouse 25
Figure 2.5: FAO-Thiaroye 26
Figure 2.6: Improved Fish Smoking Kiln 27
Figure 2.7: “Design and construction of fish smoking kiln” 28
Figure 3.1: Isometric view of the machine 32
Figure 3.2. Front View of the Body 33
Figure 3.3. Actual internal mechanism 33
Figure 3.4: Front cover of the machine 34
Figure 3.5: Modified Chimney 34
Figure 3.6. Boiler 35
Figure 3.7. Fish tray and Tray holder 38
Figure 4.1 Isometric View 47
Figure 4.2 Front View 47
Figure 4.3 Backside View 48
Figure 4.4 Fish Boiling Container 49
Figure 4.5 Tray Holder 50
Figure 4.6 Chain and Sprocket 50
Figure 4.7 Smoke Exhaust 51
Figure 4.8 LPG tank and Burner 52
Figure 4.9 Smoke Generating Chamber 52
Figure 4.10 Smoke Tubes 53
Figure 4.11 Digital Timer 54
Figure 4.12 Fan 55

LIST OF TABLES
Table 4.1 Processing Time Using Traditional Process 46
of Fish Smoking
Table 4.2 Materials and Specifications 55
viii
Table 4.3 Functionality Test Results 57
Table 4.4 Smoke Fuel Properties 58
Table 4.5 Moisture Dissipated After Each Process 59
Table 4.6 Survey Result 60

ix
 Chapter 1
INTRODUCTION AND ITS BACKGROUND

Introduction

Conservation of sustenance through the smoking procedure is by all means a well-

known method for protecting meat and fish. Smoked-fish making is the way toward

seasoning, cooking, and safeguarding fish by presenting it to smoke to a required span.

The time required for such a process is on average 4-5 hours of manual work. The whole

process of smoking starts by preparing the fish to be boiled in a brine. The separate

process involving the drying after boiling starts afterward to remove moisture in the fish.

After all those tedious works, the smoking process begins. The proposed machine of the

researcher combines all these work into one continuous cycle.

The smoke may originate from consuming or smoldering materials like, woods,

oil, and charcoal. Wood contains three major components that are separated in the

consuming procedure to frame smoke. The consuming procedure is called Pyrolysis,

which is decomposition brought by high temperatures. People have protected foods by

smoking from the beginning of time. On later occasions, fish is preserved by refrigeration

and solidifying, and the smoking of fish is commonly accomplished for its unique taste

and flavor conferred by the smoking procedure.

Tinapa, a Filipino term, is a fish cooked or preserved through the process of

smoking. It is a local delicacy in the Philippines and is regularly produced using

galunggong (scad), or from bangus (milkfish),

Even though tinapa is particularly available in the nation, it is actually

additionally workable to be cooked at home. Tinapa recipe mostly includes the way of

1
washing the fish and placing it in the brine for a measure of time, air drying, and lastly

smoking the fish.

Background of the Study

In history, preserve conservation has empowered man structure to consume

nourishment for survival. Various cultures have preserved food utilizing different

strategies. Science has gone into new domains bringing crisp disclosures and new

advancements, with regards to strategies for nourishment preservation.

Following the historical background of saving food, one can perceive how

antiquated societies used to store and process things, like, herbs, flavors, meats.

Existing machines for manufacturing product, are less efficient and still require a

lot of processes which can be made simpler by few modifications on their design. Kilns

in Nigeria for example only smoke fishes that have been manually boiled in the brine.

Another existing problem in those machines is that they do not have controls over a lot of

parameters such as the amount of heat and smoke entering the smoker and the time

needed to smoke the fishes.

The researcher integrated all processes into one machine on the turn of a lever.

Preparing the fish is all the user has to do in smoking fish. The brine boiling, drying, and

smoking of the fishes will continuously be done by the machine. Parameters control will

also be introduced. The temperature can be measured by the thermometer installed in the

machine. Smoke cut-off mechanism and fan are integrated to control the amount of

smoke entering the system.

The achievement prompted is an ascent of new systems of sustenance

conservation. Be that as it may, researchers kept on scanning for progressively productive

2
techniques for safeguarding nourishment integrating various conventional techniques

from local tinapa manufacturers.

Conceptual Framework

Input Process Output

1. Design Concepts 1 Design

2. Material a. Solidworks
Requirements and Smoked-fish
2 Fabrication
Equipment processing machine
a. Machine shop
3. Instrumentation with brine curing
b. Self-fabricated
tools. equipment.
a. Thermometer 3 Testing
b. Smoke cut-off a. Quality
mechanism b. Odor
c. Storability

Figure 1.1 Research Paradigm

Objectives

3
 General objectives

The general objective of this study is to develop a machine capable of producing

20 kg of smoked fish (round scad) per 4 hour.

Specific objectives

To achieve the general objective, the following specific objectives are set:

1. Develop a brine curing and cooking system that cooks and cure the scad

fish for 30 minutes

2. Develop a smoking bin with number of trays enough to handle the

required quantity of scad fish to achieve the 20 kg per 4-hour output.

3. Develop a smoke-producing oven that would be capable of drying,

through smoking, the scad fish to the required moisture content of 24%.

4. To make provisions for the output of the machine in terms of desirable

color and smell or aroma.

5. To evaluate the acceptability of the developed machine in terms of:

5.1 Functionality

5.2 Safety

5.3 User-Friendliness

5.4 Reliability

4
Significance of the Study

The machine is designed to produce smoked fish from Galunggog (Scad) and Bangus

(Milk Fish). The design is expected to increase the productivity of smoking fish

compared to manual smoking. Struggling communities can use the machine to increase

their livelihood by providing a source of income to the people.

The following are the advantages of using the proposed machine:

1. The Smoked – Fish processing machine provides a faster smoking

time compared to traditional ways of smoking.

2. The machine provides proper regulation of temperature and control of

the emission of smoke.

3. The machine provides longer storability of the end product.

4. The machine minimizes human effort by combining three separate

processes into one namely, brine curing, drying, and smoking.

Scope and Limitation of the Study

The study involved the design and fabrication of a machine that would smoke fish

from Galunggong(Scad) and Bangus (Milkfish) as well as the testing of the overall

performance of the machine. The machine was intended to brine cure, dry and smoke

fresh fishes. The smoked-fish processing machine was manually operated by pulleys,

switches, and chains. The machine could only smoke the specified specimen of fish; it

also does not provide a packaging system. The size of the fish being smoked was also be

5
average in size being 17.78 cm for Galunggong and 10 – 15 cm for Bangus. The machine

could process 20 kilograms of fish per cycle.

Definition of Terms

Additive- a substance added to something in small quantities to improve or preserve it.

Antimicrobial-destroying or inhibiting the growth of microorganisms and especially

pathogenic microorganisms

Apricot- is a fruit or the tree that bears the fruit, of several species in the genus Prunus.

Ash - the powdery residue left after the burning of a substance

Atmosphere- The envelope of gases surrounding the earth or another planet

Aroma- a distinctive, pervasive, and usually pleasant or savory smell

Bacteria- are microscopic, single-celled organisms that thrive in diverse environments.

Blower - a device for producing a current of air or gas.

Bangus - a large fork-tailed silvery herbivorous food fish of warm parts of the Pacific and

Indian oceans that is the sole living representative of its family.

Brine - is a high-concentration solution of salt in water.

Charcoal - is a lightweight black carbon residue produced by removing water and other

volatile constituents from animal and plant materials.

Decomposition - is the process by which organic substances are broken down into

simpler organic matter.

6
Density - is a measurement that compares the amount of matter an object has to its

volume.

Distillation - is the process of separating the components or substances from a liquid

mixture by using selective boiling and condensation

Deterioration - downgrading of the effectiveness of physical characteristics (color,

consistency, odor, etc.) of a substance due to faulty packaging or abnormal storage

conditions.

Electrostatic - relating to stationary electric charges or fields as opposed to electric

currents.

Enzymes - are macromolecular biological catalysts that accelerate chemical reactions.

Galunggong - is a species of tropical marine fish of the jack family Carangidae.

Haddock - is a saltwater fish from the family Gadidae, the true cods.

Humidity - is the concentration of water vapor present in the air.

Infrared - is electromagnetic radiation (EMR) with longer wavelengths than those of

visible light, and is therefore generally invisible to the human eye.

Livestock - is commonly defined as domesticated animals raised in an agricultural setting

to produce labor and commodities such as meat, eggs, milk, fur, leather, and wool.

Mackerel - is a common name applied to several different species of pelagic fish, mostly

from the family Scombridae.

Moisture - is the presence of a liquid, especially water, often in trace amounts.

7
Neolithic- the final division of the Stone Age, began about 12,000 years ago when the

first developments of farming appeared in the Epipalaeolithic Near East, and later in

other parts of the world.

Perforated - pierce and make a hole or holes in.

Preservation - is the act of maintaining, protecting, or keeping something in existence.

Prunus - is a genus of trees and shrubs, which includes the fruits plums, cherries, peaches,

nectarines, apricots, and almonds.

Pyrolysis - is the thermal decomposition of materials at elevated temperatures in an inert

atmosphere

Refrigeration - is the process of cooling space, substance or system to lower and/or

maintain its temperature below the ambient one.

Sturgeon- is the common name for the 27 species of fish belonging to the family

Acipenseridae.

Vanquisher - a combatant who can defeat rivals

Velocity - is the rate of change of its position concerning a frame of reference, and is a

function of time.

8
 Chapter 2

REVIEW OF RELATED LITERATURE

This chapter includes related literature and studies after the thorough and detailed

analysis done by the researchers about the history, description, importance, and other

relevant information regarding the concepts and components that are used in this study.

The History of Smoked Fish Processing

Since the Neolithic Age, smoke has been the main element in food preservation

when humans discovered its preservation capabilities. Communities living on the shores

were surrounded by an endless source of fish, but many also had months of less fruitful

hunting, so they required a way to preserve their catches.

The method of smoking fish started when early ancestors found that cooking the

fish (or meat) slowly dehydrated it and dissuaded bacteria from growing. It was,

therefore, a means of avoiding spoilage and preserving meat instead of creating excellent

flavors. This process and method have been passed down and improved along the way.

As far back as 3500 BC, the Sumerians smoked fish. Smoked cheese hung in cool

cellars and caves in ancient Rome. Smoked apricots were a favorite royal treat in China

during the Tang dynasty. And smokehouses, where meat and fish were healed from wood

fires and stored from the elements, became standard on farms throughout medieval

Europe. Poorer groups would hang up their meat in fireplaces after putting ash over the

flames in order to produce a smoky atmosphere.

9
 Although smoke fish processing has been used for thousands of years, the first

commercial use probably dates back to the seventeenth century in Poland. Today, owing

to its popularity, smoking is performed worldwide and is used for a multitude of meats

and seafood, such as ham, bacon, sausage, salami, kippers (smoked herring), smoked

salmon, smoked trout and smoked haddock. In addition, smoking meat is used to give

that recognizable flavor rather than to preserve it. [Rogers,C. (2019) The History of

Smoking Fish]

Figure 2.1 Smoking Fish for Preservation

Smoking Process

Smoking is a method of cooking meat and other foods over a fire. It enables

smoking in a controlled setting for cured meats, poultry, game, and fish.

The smoke comes from smoldering chips of hardwood, vines, herbs, skins of fruit,

or spices. This smoke affects food's flavor, texture, appearance, and shelf life. The

process can be carried out at temperatures between 65 ° F and 250 ° F in general. The

food maintains the smoke flavor at reduced ranges (cold-smoke), while the food cooks at

the higher end of the scale (hot-smoke).

10
 Smoking is a fish preservation technique that combines three impacts. The smoke

generated by burning wood includes a big number of compounds, some of which kill

bacteria. Drying is the process of using fire to produces heat, which will dry the fish.

Cooking, if the fish is smoked at an elevated temperature, the flesh is cooked and the

enzymes are destroyed and bacteria are killed.

The long storage life of some smoked fish products is due more to drying and

cooking than to the preservative value of the chemical compounds deposited on the fish

from the smoke.

Burning wood or sawdust to generate smoke is highly complicated as the smoke is the

consequence of incomplete combustion and this will differ with fuel source and fire

ventilation. A slow-burning fire produces much more smoke than an intense little fire.

Wood smoke is a blend of gas, vapor and droplet. Droplets are the visible component of

the smoke, although the unseen vapors add to the typical smell. It has been shown that the

vapors used by fish during smoking are primarily. The substances in the vapors dissolve

in the liquid on the surface of the fish and the rate of uptake depends on the moisture on

the surface of the fish and the rate of flow of the smoke.

Smoking fish has many benefits. Fish smoking extends shelf life, improves flavor,

and reduces soup and sauce usage. It decreases waste during bumper catches and allows

lean season storage. It improves the accessibility of protein to individuals throughout the

year and makes the packaging, transport, and marketing of fish simpler. [Venema,C.(

2016, December 19) Smoking as a food cooking method ]

11
Production Process

The art of smoking fish, which is said to be as ancient as civilization, combines three

primary procedures;

1. Cooking - Since smoking occurs at temperatures above 80 ° C, the flesh of the

fish is boiled and the heat destroys bacteria resting on and inside the fish and

deactivates the enzymes in the lungs and flesh.

2. Drying- The fire producing the smoke also produces heat that dries the fish

3. Smoking- Smoke is generated by burning wood that contains several amount of

compounds, some of which kill bacteria.

The method of smoking may take the form of wet hot smoking or dry hot

smoking. Both procedures are performed at sufficiently elevated temperatures to cook

the fish. Wet hot smoking generally requires about 1-2 hours and produces a moist,

versatile product with a moisture content of about 40-55 percent but a shelf life of 1-3

days.

Dry hot smoking, generally preceded by the previous method, requires about 10-

18 hours, sometimes days; producing fish with a humidity content of 10-15%,

sometimes even less than 10%. Fish smoked by this method, when stored correctly,

have a shelf life of 6-9 months.

Smoke drying is by far the most common technique, as it may take a long time to

distribute the smoked fish, and manufacturers often want to store it for months while

waiting for a more favorable market. [Towers, L.(2014, December 9) A Guide to

Smoking for Fish Preservation]

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Types of Smoking

 Hot Smoking

The method used in most smoked fish products is hot smoking. Fully cooked

hot-smoked products can reach temperatures of up to 82 ° C. Hot smoking

requires only a short time, depending on the product's inner temperature, due to

the elevated temperatures.

Different fish species tolerate heat differently, so for all products, the warm

smoke method is not the same. The process is tailored to the species, the

processing equipment used, market demand, distribution considerations and

regulatory requirements. When correctly completed, hot-smoked fish are wet and

juicy. They have a comparatively brief shelf life and therefore need to be

refrigerated.

 Cold smoking

Cold smoking is usually done below 30 ° C to avoid undesirable

modifications in the texture of the muscle. Cold-smoking is a method of

preserving fish where the temperature of the ambient cooking is 68-86 ° F (20-30

° C) for 6-12 hours. The flesh loses some of its moisture and without being

cooked becomes denser. The meat's exterior stays smooth rather than hardening at

greater temperatures as it would when cooked. The obvious problem with cold

smoking is that the meat remains for several hours in the danger zone of

temperature (40-140 ° F). Dry-curing and smoking antimicrobial characteristics

create the fish safe to consume, but this technique may be best left to seafood

13
processing professionals with rigorous sanitation and safety measures in place to

monitor pH and water activity.

 Liquid smoking

The liquid smoking extract is prepared by dry wood distillation, focus on a

specific degree, and then use inadequate dilution. Dilute smoke is focused; fish

are dipped in and dried for the necessary moment.

Liquid smoke is a way to give fish the smokehouse flavor without smoking it.

Bake or grill the fish after applying the liquid smoke.

 Electrostatic smoking

Smoked particles are loaded (generally charged positively) into an electrical

field and at the same time fish are charged negatively. The fish attach the

positively loaded particles of smoke. It is a quick method.

It is a technique for smoking infrared-radiated fish or meat. In an electric

field, the meats are treated with smoke with a corona discharge. The electrical

field operates on the particles of ionized smoke, accelerating meat smoking.

Electrostatic smoking helps to shorten smoking, completely mechanize and

automate manufacturing, and increase the smoke's output coefficient. It also

reduces industrial losses by 6–12 percent and lowers labor and production costs

while maintaining high quality. [Kashyap, D.,Bhuyan, S., Devi, R., Sharma, P.

J.,(2019) Smoking Preservative of Fish

14
Equipment

Fish smoking is often very easy and the fish are hanging over a slow-burning fire in

the shape. This may be sufficient for the livelihood fisherman who wants to maintain a

few fish for his consumption but is not appropriate for smoking bigger amounts of fish

caught by a skilled fisherman.

A range of kilns was created and fall into two types: natural smokers of convection

and mechanical smokers.

 Natural convection smokers

The heat from the fire causes a hot column of smoky air to rise with these

smokers; the fish are hung or laid over the fire on openwork trays.

Fire is burned in one of the simplest types in a pit over which is built a table

carrying the fish. Since the table sides are open, a significant percentage of smoke and

heat can escape without going over the fish.

In various areas of the globe, several smoker models have been created using

locally accessible materials. While these may be very inexpensive to build, they tend to

suffer from some or all of the following disadvantages:

1. Compared with production, they have high fuel consumption.

2. They have a low capacity.

3. They require constant attention.

4. They are affected by wind and/or rain.

5. They are difficult to control and the product is not uniform.

15
 6. The materials used in construction are often inflammable.

To solve some of these issues, several designs of enhanced natural convection

smokers have been created: from tiny units based on an ancient 200-liter oil drum to

multiple units based on the ' Altona ' model created by the Food and Agriculture

Organization (FAO). FAO publications describe how these kilns are constructed and

operated. The ' Ivory Coast kiln ' is a modification of the layout of ' Altona ' and is easy

and cheap to build.

 Mechanical smokers

Electric fans or blowers are used in these smokers to circulate smoke rather than

natural convection. The smoke stream is horizontal in most models. Trolleys can be used

to hold the fish and these reduce the time and labor necessary to load or empty the kiln.

The smoke density, air velocity, temperature and humidity of the air may all be

controlled.

Although mechanical smokers are costly, they can generate a standardized

product and are especially appropriate for business manufacturing on a large scale. There

is no extensive use of mechanical kilns. [TDRI Tropical Development and Research

Institute (1982, September) Fish Handling, Preservation and Processing in the Tropics:

Part 2 (NRI)]

16
Smoking Kilns

Figure 2.2 Smoking Kilns

Most traditional kilns used for smoke drying are very simple in design and

construction. They range from the simplest type, an open fire above which the

fish are laid on a grill, to a mud or rush hut where the fish are placed on racks

above a fire. The main disadvantages of these most traditional types of smoke-

drying kilns are a lack of control over the fire temperature and smoke production,

inefficient use of fuel and low throughout of material. [International Labor

Organization (1982) Small-Scale Processing of Fish]

i. Components

 Smoke cabinet –This is for convenient containment of fish trays, charcoal pot

and oil collector within the chamber

 Fish tray - This is the container into which the fish is loaded and smoked.

17
  Oil collector- Its function is to separate the waste sludge and extract the

refined oil in the sludge.

 Charcoal Tray- This is the container for burning the charcoal to provide

energy for smoking the fish.

 Blowers – This is for applications requiring high pressures at relatively low

volumes of air

Related Studies

The following are some associated studies on smoked fish processing machine

that have been published in numerous publications and research libraries and have come

in distinct forms such as books, publications, dissertations, articles, etc.

Local Literature and Studies

Smoked Fish in the Philippines

The best for smoking are fish found in cold lakes and seas. They comprise the

most fat, which isolates the sensitive meat and contributes to the fish's natural flavor.

Oily fish include mackerel, trout, salmon, sea bass, tuna, sailfish, sablefish, sturgeon,

bluefish, and mullet. The fat or oil content is what yields the prized flaky interior and

crisp exterior when the fish is smoked.

In the Philippines, Tinapa, or – Smoked Fish, is one of Filipino's favorites and it

is certainly very popular. This dish is sold by street vendors all over the country.

18
 Tinapa, is fish cooked or maintained through the smoking process. In the

Philippines, it is an indigenous delicacy and is often made from blackfin scad (locally

known as galunggong) or milkfish, known locally as bangus.

Although tinapa is very available, it can also be cooked at home. Tinapa recipe

primarily includes washing the fish and placing it in brine for an extended period

(generally 5-6 hours), drying the air and lastly smoking the fish. Galunggong (scads)

or bangus (milkfish) are the fish species frequently used to make tinapa. [Colinares,

R.(2007,July 10) Tinapa – Smoked Fish]

The Secret To “ Pingping’s Tinapa ( Smoke Fish )

By Angelica A. Angel| June 9, 2003

Pingping's tinapa has been the de Guzman's leading source of income since 1979.

They have been able to support their family of eleven despite the waning productivity of

their then source of income, namely fishing, by switching to post-harvest product

processing.

Their first tinapa factory mainly uses plywood smoking chamber. After they've

been able to support their children until college, the traditional homemade plywood

tinapa making was then changed into the concrete. After that, they've then tried to

improve their packaging.

After the initial success of their business, the de Guzmans did not stop on further

improving their product.

19
 The path they've chosen to undertake was the product's packaging. To further

their knowledge, de Guzman's patriarch, Guadalupe de Guzman, reached out to the

Department of Science and Technology (DOST) to learn about product packaging. The

result was tinapa placed in vacuum-sealed plastic bags.

The DOST technology also extended the shelf life of smoked fish from four days

to six months, making the product more attractive to buyers in Manila and distributors in

Brunei, Singapore, and Australia either as a gift or market commodity.

With minimized fear of spoilage, Pingping's Tinapa increased its daily production

run by 50 percent to 300 bits, and its daily production value to ₱367, 200 by 33 percent.

In terms of gross revenue, the longer shelf-life of smoked fish and improved packaging

boosted real gross revenue in the period of one year from ₱2,94 million to ₱5,88 million.

With the introduction of a ₱190,000 packaging machine in the second half of

2003, the production is expected to increase further next year.

The machine will allow Pingping's Tinapa to increase production by another

2,000 pieces per month or close to the 4,600-kilogram monthly capacity of the plant and

to employ additional employees in addition to the existing six employees and eight

family worker

Bamboo tiles, tinapa machine, other Ilocos inventions featured in forum

By Jun Elias | July 17, 2006

20
 BAUANG, La Union — Kawayan (bamboo) tiles, tinapa (smoked fish)

processor, honey extractor, tiger grass depollenator, puto (rice cake) and longganiza

(native sausage) preserver, fruit and vegetables dryer.

These were among the local inventions featured during the First National Forum

and Workshop on Governance of the Regional Industry and Energy Research and

Development Consortia held here last week.

The exhibition of innovations from the Ilocos region, funded by the Philippine

Council for Industry and Energy Research and Development (PCIERD) of the

Department of Science and Technology (DOST), aims to support the Government's 'one-

town, one-product' program.

Edgar Padilla, director of DOST Ilocos, told The STAR that all the inventions

were creations of local inventors, mostly employed at state universities in the region.

Zaldy Fernandez, an industrial technology professor at MMSU, designed and

manufactured the smoked fish machine and multifunctional dryer in 2002.

Made of stainless steel, at half the time the machine can smoke 150 percent more

fish than the traditional tinapa processing method. It may also be used to roast chicken,

steam, bake, and dry fruits and vegetables through the use of charcoal and sawdust.

Inventions from the Don Mariano Marcos State University in La Union are the

depollenator of tiger grass, which enables the removal of dusty pollen and tiger grass

seeds, making it easier to grow soft broom, and the honey extractor used to extract honey

without damaging the beehive.

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 The multi-commodity dryer and puto and longganiza preserver were also

presented during the forum, attended by Dr. Lauro Tacbas, chairman of the Ilocos

Consortium on Industry and Energy Research and Development, and engineer Raul

Sabularse, PCIERD officer-in - charge.

Portable Multi-Purpose Smokehouse

By Entre Pinoys | November 23, 2013

The fishery sector has one critical issue, namely postharvest loss. Since the peak

season of fishery coincides with other products' peak, a lot of perishable goods are also

being wasted. Since the lack of postharvest processing is prevalent, wastage is

continuing the.

During peak season, supply of fish is high but because fishers lack the means and

knowledge to preserve or store their harvested products, these are either set aside to rot,

unconsumed, or thrown away.

Throughout the years, local fishers have been smoking, drying, salting, frying,

and fermenting their surplus fish as a way of preserving and storing them for future use or

for the market. Among these traditional methods, drying and smoking are the simplest

and widely used by local fisherfolk. These do not only prolong the shelf life of the

produce but they also reduce waste at times of abundant catch and permit storage for the

lean season.

To minimize postharvest loss during peak season and improve the drying and

smoking process by the local fisherfolk, Mr. Zaldy A. Fernandez of the College of

Industrial Technology, Mariano Marcos State University (MMSU) developed a multi-

22
purpose and portable smokehouse. The actual construction of the multi-purpose

smokehouse was done at the Automotive Building in MMSU, Laoag City.

The smokehouse was constructed using locally available stainless galvanized iron

sheets and stainless round bars. It has a height of 1.83 m and a circumference of 2.44 m.

It could generate heat of about 148.8 C using 5 kg mixture of charcoal, sawdust, and rice

hull.

The device has three main parts: head, body, and combustion chamber. The head

is an inverted cone type that could create a vacuum force such that the heat and smoke

generated in the combustion chamber is concentrated in the body of the machine. The

head has a throttle valve attached to the neck and mechanically operated to control the

smoke and heat inside the device Meanwhile, the body is 0.74 m tall and has a built-in

rack that can hold seven trays. The body can accommodate up to 30 kg of fish. Each tray

which is removable for easy loading can hold 3-4 kg of fish. For easy cleaning, a filter is

mounted at the bottom of the trays above the combustion chamber. This also helps

manage the exhaust coming out from the combustion chamber, so the quality of the fish

is not affected. Likewise, to effectively monitor the temperature during operation, a

gauge is attached to the sidewall of the body.

The combustion chamber has a sliding and removable basin or manifold where

the charcoal and sawdust fall. The sliding nature of the basin gives this device an

advantage over any ordinary smokehouse device because it allows the operator to easily

check, add, or remove the fuel. This also enables appropriate adjustments on the

temperature.

23
 Attached under the manifold of the chamber is a separate depository basin for the

ashes and fuel residues. To facilitate ignition, a six-ampere blower fan is attached at the

side of the chamber for continuous heat. In addition, an air duct is connected at the

surface of the fan going to the main body of the device to increase and maintain the

circulation of heat and smoke.

Figure 2.3 A Multi-Purpose and Portable Smokehouse

4-in-1 Portable Smokehouse

By PBBUSINESS IDEAS | July 18, 2015

This is precisely the driving force behind the manufacture of a 4-in-1 portable

smokehouse device, the latest in fish smoking technology developed by Zaldy A.

Fernandez from the Mariano Marcos State University (MMSU) College of Industrial

Technology, Laoag City campus. He had previously developed a multi-purpose, portable

smokehouse system (MPPSHD) in 2003, which also attracted interest among

stakeholders in both smallholding and large-scale fish smoking industries.

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 As the name implies, the newly developed system is a 4-in-1 smokehouse that

carries on the four major processes in smoking fish: marinating, boiling, drying, and

smoking. All these four processes can be performed in one big wave for this one unit,

without going from one unit to the next.

The 4-in-one smokehouse is like an elongated box with an upright oven-like

element in the middle (see photo to the top right). This consists of three main mobility-

collapsible elements. These include the marinating chamber, a boiling chamber, and the

chamber for drying-smoking. It has four main features as a device: boiler, trays, and

body, marinating chamber, and fuel chamber.

Figure 2.4 4-in-1 Portable Smokehouse

Foreign Literature and Studies

The FAO-Thiaroye Technique (FTT)

In a technical brief “An innovative way of fish drying and smoking: FAO

Thiaroye Processing Technique (FTT-Thiaroye)” developed by Food and Agriculture

Organization of the United Nation introduced a new cost-effective fish smoking and

drying technique that reduces post-harvest losses, adds value to the completed item and

increases its shelf-life. The FAO-Thiaroye Technique (FTT) has significantly improved

25
the livelihoods of fish operators in tropical countries where fish preservation is crucial to

decrease spoilage due to insects, livestock, humidity, and temperature.

Figure 2.5 FAO-Thiaroye

Development of an Improved Fish Smoking Kiln

By Kamaldeen O. S, IsiakaA. A, Arowora K. A, Awagu E. F

In a research entitled “Development of an Improved Fish Smoking Kiln”, a study

was undertaken to develop an enhanced fish smoking kiln to solve traditional smoking

problems. Performance of both the newly developed smoking kiln and the existing

smoking kiln were performed in evaluating the performance of the improved fish

smoking kiln. In three replicates, the same weight (100 kg) of catfish was fed into the

kilns separately and the mean value of the removal rate of moisture and the output

capacity of both smoking kilns was calculated. Improved kiln for fish smoking was

redesigned, manufactured and evaluated. The evaluation result provided the new

smoker's moisture removal rate (MR) and output capacity as 6% per hour and 23 kg per

hour respectively.

26
 Figure 2.6 Improved Fish Smoking Kiln

Design and construction of fish smoking kiln

By Adamu, I.G.,Kabri, H. U., Hussaini, I. D. and Mada, A.D

A research entitled “Design and construction of fish smoking kiln” was carried

out to improve the existing fish smoking kiln. The kiln consists of an angle iron metal

frame on which the whole component was assembled. The handle controls the chain and

sprocket velocity of the ventilation fan. The charcoal housing consists of a perforated

sheet of metal to enable proper ventilation. By turning the handle, which drives the fan to

increase natural ventilation, the kiln is operated manually. The machine performance was

assessed using fish samples (African mudfish) smoked at an average moisture content of

11.46 percent over an average period of 5 h, and the dried fish's average final weight was

0.9827 kg. It has been discovered that the fish can be held for at least two months before

displaying the spoilage sign.

27
 Figure 2.7 “Design and construction of fish smoking kiln”

Research Framework
A conceptual model was created as shown below (Figure 2. 8) based on the above

ideas, theories, and conclusions linked to literature, surveys, and insights taken from

them. Collection of raw materials and other sources accessible

Input- Includes issues linked to the research, conceptualization, and collection of

components required to manufacture the device.

Process- states the designing of the whole system and assembling of parts

followed by the execution of several tests that are needed to determine the functionality

and reliability of the device.

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Output- contains the test outcomes of the research.

OUTPUT
INPUT

Fabrication of the
Research about Smoked Fish
the improvement of PROCESS Processing Machine
smoked fish
processing machine
based on Design of kiln and Evaluation of the
overheating and installing blowers, machine through
spacing fans and chimney. series of test for
accurate and precise
Collection of raw result.
Research of
statistical data such materials and other
as smoke fish sources accessible
production and
quality.

Figure 2. 8 “Conceptual Model “

Research Hypothesis

 The machine should be able to lower down the moisture content of the round

scad fish to 11% by cold smoking in three hours if fan is installed to the

smoke source.

 The overheating problem on the previous machine can be solved by installing

a closable chimney.

29
 The machine would be able to maximize the capacity of the machine to

process 20 kilograms of fish per hour because of the increase in spacing by

adding more fish tray.

 The machine should provide quality smoked fish with the desirable color,

flavor, and taste through engineering approach

30
 Chapter 3

METHODOLOGY

This chapter presents the methods and processes used in the study which includes

the methods used during the project designing and fabrication. It consists of the detailed

figures concerned in the development of this project and the step by step procedure of

fabricating the machine, testing and evaluation.

Project Research Design

The project was based on the previous smoked-fish processing machine that the

researchers found improvements in both the design and processing time. It involved

prototyping techniques to further prove the different theories and applications underlying

the fabrication of the project.

The three separate chambers starting from below are for brine curing, drying, and,

smoking. Chain and sprocket assembly controlled the height of the tray holder after each

process. The walls were hollow so that air can move being the installed blowers to

remove hot air eliminating the overheating problem of the previous machine.

LPG tank and fuel housing area were located at the back of the machine for easy

access in terms of maintenance. Hot smoking process was done by adding additional heat

source directly below the smoking chamber.

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 Tinapa Processing Machine Conceptual Design

Frame Assembly
Adjustable
Chimney

Smoking Stage

Smoke box
Smoking Stage

Smoking Stage

Coal/Sawdust
container

Figure 3.1. Isometric view of the machine

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e
Figure 3.2. Front View of the Body

Figure 3.3. Actual internal mechanism

33
 Figure 3.4. Front cover of the machine

Figure 3.5. Modified Chimney

34
Figure 3.6. Boiler

35
Machine Parts (Frame)

The initial design of the machine was scaled in centimeters. Solidworks was used

as a designing platform for the overall frame. Several parts were subjected to change

depending on the development of the project concerning the test done by the student

researchers. The frame is divided into 3 major chambers: boiler, dryer, and smoker.

The housing for fuel for smoking which is coal and sawdust is placed at the back

of the machine for space utilization. The case for LPG is open in the view of the user so

that it can be checked and be closed if not in use. The compact design offers stability and

easier maintenance.

Project Development

The step by step development of the machine was defined and illustrated in the

figure below.

STAGE 1

Problem identification and Investigation

STAGE 2

Conceptualization

36
 STAGE 3

Designing in SOLIDWORKS

STAGE 4

Construction and Fabrication of the Prototype

STAGE 5

Testing and Evaluation

STAGE 6

Smoked-Fish Processing Machine with Brine Curing

Part Fabrication and Selection

The needed dimensions for some parts were not readily available in the market so

it was fabricated by the researchers. The following steps are essential in the fabrication

and selection of materials:

The following are the activities involved in the fabrication stage:

37
1. Selection of a convenient machine shop as early as possible to fabricate the

prototype

2. Listing and tabulating of the materials needed for the fabrication of the

machine.

3. Purchase of the actual materials appropriately for the fabrication of the

machine. Standard dimensions have been followed strictly to assure stability of

the prototype.

4. Selection and Fabrication of the following part.

Figure 3.7. Fish tray and Tray holder

Frame of the machine and sub chambers.

As illustrated at Figure 3.2, the machine frame was made up of sheet metal and

iron bars welded together by the researchers. Some parts that will be subjected to

moisture were made of aluminum

5. Assembly of the parts.

6. Additional modifications such as temperature control of the smoke, adjustment

of the fan.

38
7. Finalization.

Machine prototype assembly

The assembly of parts of the machine involves the following:

1. The overall frame was cut out of sheet metal, the dimensions was strictly

observed for spacing is crucial in solving the overheating problem. The frame

walls were hollow to allow air to occupy it; with proper ventilation, the heat

will be released to the environment.

2. The tray and tray holders were made to fit and accommodate 20kg of fish in

one cycle of operation. It was placed in the lower chamber (brine boiler) as it is

the first process in the product making.

3. Chain-sprocket assembly was placed in the right part of the machine based on

the design where the space was especially designated for it. Pedal was installed

to control the elevation of the tray holder. It was elevated when the fish tray is

ready to undergo the next stage of the process.

4. The LPG burner was installed at the designated space at bottom of the

machine. The rubber tubes were then connected to the LPG tank. The fuel

housing was welded at the designated location at the back.

5. The chimney for smoker was installed at the top of the smoking chamber.

Drainage system was introduced at the back of the machine.

6. Wheels were installed to the machine for mobility.

7. Wheeled tray or caddy would take the final output when ready to be delivered

into the testing location.

39
Preliminary Investigation

Several interviews have been conducted to the local tinapa vendors regarding the

processes done in producing a high-quality product. The information that has been

gathered was used in developing the machine for it to be more efficient and for an easier

production of tinapa or smoked fish.

Conceptualization

The concept of the project came from previous works of past engineering student

in Technological University of the Philippines. Several improvements were done to the

design in an attempt to improve the efficiency of the machine. Formulation of the plans

and relevant details in this project were the product of meetings of the student

researchers. Illustrations and drawings were also made for the possible design of the

machine.

Designing

This stage was the most crucial part of the project’s overall success. The

suggestion of several people with knowledge on the field was part of the consideration in

revising the initial design. After the initial design, it underwent a lot of revisions. CAD

Solidworks was used as a designing platform in conceptualizing this machine.

Calculations for the appropriate dimensions of each part with the application of Machine

40
Design were done. At the end of this stage, all dimensions of the parts were specified to

the fabricators. The researchers procured an exhibit (Exhibit A) on how to fabricate the

machine to serve as a guide to the fabricators.

Operation and Testing Procedures

Operation Procedures

1. Select the proper sizes of the milk fish and round scads to be processed in the

brine boiler.

2. Put the fishes in the trays and arrange them to the tray holders

3. Add the brine to the chamber and let it boil until 120 degrees Fahrenheit.

4. Turn the lever that controls the tray holder to lower the fish tray to the boiling

brine. Lock it afterwards

5. Let it sit for 15 minutes

6. Unlock the lever and turn it until the tray is in the middle of the machine, lock it

to hold the position.

7. Open the window screen to allow natural ventilation and for the drying process to

begin.

8. Set the timer to 1 hour to alarm the user when it finishes drying

9. After the alarm goes off, unlock the lever and turn it counter clock wise to elevate

the fish trays to the upper part of the machine. Lock it afterwards.

10. Let it dry for 30 minutes before going to the next process.

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 11. Prepare the coal and sawdust to be used as a smoke fuel. Put it in the designated

container at the back of the machine.

12. Close the cover of the machine and the chimney. Elevate the tray holder at the

smoking section.

13. Burn the coal and saw dust in the chamber

14. Let the fishes absorb the smoke for about 3 hours as set in the timer

15. After the process, exhaust the remaining smoke in the chamber by opening the

chimney and remove the fish trays in the machine. Put them in the fish cart to be

delivered at the testing area.

Performance Testing Procedure

Tinapa processing machine

1. Determine the amount of fuel (sawdust and charcoal) consumed after a cycle of

the machine.

2. Average temperature of the machine after boiling and smoking process.

3. Stability of the machine

4. User-friendliness

Output (Tinapa)

1. Determine whether 30 minutes is enough for the fish to reach its maximum

quality in boiling it in the brine for 120 degrees Fahrenheit.

42
 2. Determine the amount of salt to be put in the water as it depends on the strength

of the brine and fattiness of the fish to produce a quality tinapa.

3. Examine the fish quality after the drying. It should not be too moist after that

stage as it will affect the time for smoking process.

4. Determine the time for the coal and sawdust to produce smoke after getting lit.

5. Time range for the fishes to reach physical change and typical smell/aroma.

6. Determine the weight of the fish before and after the process.

7. Compare the moisture content of the fishes after the drying process and the

smoking process separately.

8. Tabulate the data gathered

9. Graph and compare the results.

Instrumentation and Techniques Used in the Machine

Interview with local tinapa producers was conducted to gather relevant

information in an attempt to make the project more efficient and to produce a quality

tinapa. A lot of researches regarding the production of the smoked-fish and the design of

the whole machine were done. Troubleshooting and further modifications of the machine

were also done to ensure the stability of the machine in producing quality tinapa

products. The quality of smoked fish or tinapa lies in the method of smoking and the

source of the smoke to be absorbed by the fish. Coal and sawdust are the variables in

determining the desired taste and aroma of the tinapa.

43
 Chapter 4

RESULTS AND DISCUSSION

This chapter showcases the project’s technical description, organization structure,

technical design, restrictions and presents the results of the test conducted on the

developed system.

Technical Description of the Project

The project was based on the previous smoked-fish processing machine that the

researchers find improvements on both the design and processing time. Like the previous

design, it is a compact machine that performs the three processes necessary for tinapa

making, namely brine curing, drying and smoking.

But unlike the previous design, the current machine was designed as a vertical

cabinet-type with three different regions delegated for the three processes. The three

separate regions starting from below are for brine curing, drying, and, smoking. To

maneuver the tray holder to its designated region, a chain and sprocket assembly was

installed. The walls were also made hollow so that air can move through the installed

chimney to remove hot air eliminating the overheating problem of the previous machine.

44
 For the boiling process, an LPG burner was installed at the bottom of the machine

directly below the boiling chamber. The LPG tank was housed at the side of the machine

for easy access in terms of maintenance. Hot smoking process was done by adding

additional heat source at the back of the machine and has a tube that directs the generated

smoke to the smoking chamber.

Results of the Preliminary Experiment and Investigation

At first, the proponents conducted an experiment on the traditional way of making

tinapa as researched through books and the internet. The researchers prepared a kilogram

of round scads and performed the three basic processes. First was submerge the fish in a

boiling brine for 15 minutes; then taking out the fish and performed air drying for 1 hour.

After that was the smoking process using a make-shift smoking chamber done for 1.5

hour.

The result of the experiment was a failure since the researcher was not able to

control the amount of heat added and eventually burnt the fish.

The proponents then conducted an interview to a local tinapa producer in Rosario,

Cavite namely Carm Foods Enterprises Incorporated. The main focus of the interview

was to determine the time allotment, type of fish that can be processed, the type of fish to

be used and the methodology used for traditional tinapa-making.

45
 This table showcase the data gathered:

Table 4.1 Processing Time Using Traditional Process of Fish Smoking

Processing Time (hours)

Types of Fish Boiling and

Drying Smoking Total
Marinating

Salinas 1 1 3 5

Mackerel scad 1.5 1 3.5 6

Milk fish 2 1 4.5 7.5

Conceptualized Design

The project’s design was based on the data amassed by the proponents during the

research, experimentation and interview stage of the study. Like the previous design, the

machine was made in a cabinet-type to lessen and maximize the occupied space of the

machine. But unlike the previous, the current design was made as a vertical cabinet where

the entire process would be operated from bottom to top using a chain and sprocket

assembly connected to the tray holder. The sprockets and turning wheels were properly

designed for the ease of operation.

A stopper was also installed on the turning wheel to suspend the tray holder in its

respected region during the processes. The walls were also made hollow so that air can

46
move through the installed chimney to remove hot air eliminating the overheating

problem of the previous machine.

Final Design of Smoked-Fish Processing Machine

Figure 4.1 Isometric View

47
 Figure 4.2 Front View

Figure 4.3 Backside View

The dimension of the machine was designed to accommodate fish amounting to

20 kg per cycle. The height of the machine was based on the height of the tray holder

48
which has 3 rows of trays, on the fact that the whole process would require three

chambers to be accomplished and on additional space required for other components. The

length and width on the other hand was set according to the width and length of the three

trays and to the space to be occupied by the chain and sprockets assembly. A smoke

generating chamber was installed at the lower back of the machine where smoke was

naturally vented using three circular tubes connected to the fish smoking chamber.

Project Structure and Organization

The final dimension of the frame was 100cm x 55cm x 134cm made with 0.8 mm

thick 202 2B Stainless Steel Sheet and 1” Square Stainless-Steel Bar. The steel bar was

welded together to form a skeleton and the S.S. sheet was then riveted to the skeleton

using 3/8-inch rivet.

The following are the major components and parts of the machine:

1. Fish Boiling Container

49
 Figure 4.4 Fish Boiling Container

The fish boiling container has a dimension of 98 x 42.5 x 35 (cm),

designed to accommodate the tray holder as a whole and with space to spare. It

was made with 0.8 mm 202 2B Stainless Steel Sheet with welded edges. It also

has two drainage holes at the lower front for easy disposal of the brine.

2. Tray Holder

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 Figure 4.5 Tray Holder

The tray holder has the dimension of 86.4 x 37.5 x 33 in centimeter,

designed to hold 9 fish trays. It was made with 1 inch stainless steel square tube
2

that was welded on their junction.

3. Chain and Sprocket Assembly

Figure 4.6 Chain and Sprocket

Assembly

51
 Chain and sprockets assembly was connected to the four side of the tray holder it

to be more through the process. The chains are RC 40 with 145cm length and the

sprockets are 2in in diameter.

The main driving mechanism of the assembly is a V-belt drive. The V-belt is a

V61 belt and the large and small pulley are 10 inch and 2inch in diameter respectively.

4. Smoke Exhaust

Figure 4.7 Smoke Exhaust

Assembly
An exhaust was installed at the top of the machine in order to let out smoke

during the boiling and smoking process.

52
5. LPG tank and Burner

Figure 4.8 LPG tank and Burner

A pressure burner was installed at the bottom of the machine right below
Assembly
the fish boiling container. It is powered by an LPG tank situated at the side of the

machine.

6. Smoke Generating Chamber

Figure 4.9 Smoke Generating Chamber

Assembly
53
 A rectangular chamber installed at the lower back of the machine. It is

made with 0.8 mm 202 2B Stainless Steel Sheet. It is where the smoke from any

selected medium is generated

7. Smoke Tubes

Figure 4.10 Smoke Tubes

Chamber
Three circular tubes connect the smoke generating chamber to the

smoking chamber.

Assembly
8. Digital Timer

54
 Figure 4.11 Digital Timer

The timer monitors the time in each process. It has an alarm function that

activates at the allottedChamber

time.

Assembly

55
9. Fan

Figure 4.12 Fan

A 220 VAC 50 W blower was connected to the smoke generating chamber

to aid the smoke propulsion through the smoke tubes.

Chamber
Table 4.2 Materials and Specifications

Description Quantity Unit Cost Total Cost

Assembly
Stainless
4 3500 14000
Sheet
GI Sheet 2 950 1900
Pipe 3 300 900
Angular bar
10 400 4000
1x1 Length
Stainless
4 870 3480
Tubular 1x1
Stainless
3 750 2250
Tubular .5
Steel tubular
4 370 1480
1x1
Blind Rivet 1 650 650
Aluminum.5 3 350 1050
Aluminum
9 170 1530
screen tray

56
 Aluminum
4 570 2280
.5x1
Stainless
3 450 1350
steel bar
Stainless
4 450 1800
round bar
High
Pressure 2400 0
Burner
Gas Tank 1 1870 1870
LPG Hose 1 212 212
LPG
1 430 430
regulator
Piano Hinges 1 530 530
Drill Bit 2 200 400
Timer 1 200 200
Chain
Sprocket 2 1 2500 2500
set
Pillow block 2 850 1700
Stainless
5 250 1250
steel cable
Wheel 4 100 400
Fabrication
1 10000 10000
expenses
Misc.
1 6000 6000
expenses
Grand total 62162

Testing and Evaluation

The researchers conducted the initial functionality test on the machine to ensure

that all of the parts were working. The functionality test aims to test if the fabricated

machine works as it was designed. After the functionality test, the proponents conducted

two more tests to ensure the quality of the end-product of the machine.

57
Here are the results of the test:

Table 4.3 Functionality Test Results

RESULTS

PARTS WORKING NEED

PROPERLY ADJUSTMENT
Chamber

Fish Boiling Container 

Chain drive assembly
Assembly 
Tray Holder 
Chimney 
Smoke Tubes 
LPG Burner 
Timer 
Smoke Generating 
Chamber

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 Previous works have already studied the different type of fuels used for smoking

and the most efficient one of them (Deligero et al., 2016, p. 37). Here are the results of

their research:

Table 4.4 Smoke Fuel Properties

Type Oven Density Diffusion Output

Temperature ( kg/m2) Rate
(oF) kg
( /min)
Rice Husk (ipa) 360 199.2 0.020 Produces unpleasant
odor
Wood Chips 300
Chamber 289.8 0.032 Produces smoke that
causes eye irritation
and burns easily
Sawdust 230 407.5 0.010 Produces good quality
of smoke and slower
diffusion rate
Assembly

During the whole smoke-fish processing process, the moisture content of the fish

would eventually be dissipated. The moisture content of the product was tested by

weighing the fishes before and after the process. The difference in weight were the

moisture dissipated; dividing the initial and final weight of the product resulted to in the

percentage of the moisture removed.

59
 Table 4.5 Moisture Dissipated After Each Process

Trays Weight of Weight of Weight of Weight of Weight of Total Weight

the tray the tray tray with tray with tray with Loss
with fresh brined dried smoked Percentage
round scad round scad round scad round scad

1 Chamber
532 g 1363 g 1309 g 1235 g 1013 g 23.84%

2 532 g 1332 g 1279 g 1206 g 988.92 g 23.95%

3 532 g
Assembly 1275 g 1224 g 1155 g 947.1 g 23.84%

4 532 g 1398 g 1342 g 1266 g 1038 g 23.89%

5 532 g 1412 g 1356 g 1279 g 1048 g 23.87%

6 532 g 1326 g 1273 g 1201 g 985 g 23.9%

7 532 g 1381 g 1326 g 1251 g 1025 g 23.9%

8 532 g 1348 g 1294 g 1220 g 1001 g 24%

9 532 g 1347 g 1293 g 1221 g 1001 g 23.83%

Average=23.89

The brine curing process removed a fair amount of moisture from the fish as the

fish absorbed salt from higher concentrations. Dry air absorbed moisture from the surface

of the fish leading to much less moisture content in the product.

60
 The machine tray design had a larger capacity than the previous one and that

permitted the fish to be placed in an arrangement with even smoke distribution and the

smoke distribution system that enabled the smoke to efficiently pass from the smoke

generating chambers to the smoking chamber.

The quality of the smoked fish were determined by three aspects namely taste,

odor, and color and could only be objectively obtained through a survey. Each trial used

different smoke fuel intending to recreate the result of the previous research data.

Table 4.6 Survey Result

Trial Smoke
No. Total Time of Fuel
Taste Odor Color
Production Consumed
per hour
Rice husk 4 hours 3.62 2.98 2.86 2.7kg/h
Sawdust 4 hours
Chamber 4.68 4.56 4.42 3.7kg/h
Wood chips 4 hours 3.88 3.56 3.27 3kg/h

Based on the result of the survey, the trial on which the proponents used sawdust
Assembly
yield the best result among other smoke fuels. This result was because the conventional

tinapa vendors also use the same smoke fuel that the respondent got used to. Another

factor to be considered was the production time which was made four hours constant

which is ideal to the sawdust since it could generate smoke a lot faster than rice husk and

wood chips

61
 CHAPTER 5

CONCLUSIONS AND RECOMMENDATIONS

The final discussions on the project tests will be presented in this chapter.

This presents the conclusion made and the recommendations that would help further

improve the project.

Conclusions

Based on the objectives and initial project testing, the proponents have proven the

following conclusions:

1. The machine combined three processes of tinapa production which are brine

curing, drying, and smoking. It has a larger capacity of 20 kilograms of fish per

cycle and reduced production time of 4 hours as compared to previous machine

(10kg and 6 hours)

2. The machine regulates temperature more effectively based on the functionality

test (addressing the overheating problem on the previous machine) and controls

the exit of smoke through the smoke cut-off mechanism.

3. The machine is user-friendly and convenient to use because of its manual fish tray

holder elevator mechanism

4. The average moisture content of tinapa that has been produced is 23.89% which

has 3% less moisture than the previous project (20.8%).

5. The machine could finish a cycle in 4 hours (2hours less than the previous

project). The best fuel that could produce the best quality of smoke fish is

sawdust. The machine met the provisions for the desirable color, aroma, and taste

based on the conducted survey.

62
Recommendations

Based on the fulfillment of the study, the following recommendations are forwarded:

1. The machine could be made to process a much larger capacity.

2. The drainage plug should be connected to the outside of the machine to lessen the

work of the operator.

3. The pressure burner must have a larger heating capacity to lessen the boiling time.

63
 REFERENCES

WEBSITES:

Christine Venema, M. (2018, October 02). Smoking as a food cooking method. Retrieved
July 09, 2020, from
https://www.canr.msu.edu/news/smoking_as_a_food_cooking_method

Colinares, R. (2007). Tinapa – Smoked Fish. Retrieved July 09, 2020, from
http://www.filipino-food-lovers.com/tinapa-smoked-fish/

Small-Scale Processing of Fish (n.d.). Retrieved July 09, 2020, from

http://www.nzdl.org/gsdlmod

Fish Smoking. (2019, November 15). Retrieved July 09, 2020, from
https://agriculturenigeria.com/agro-processing/processing-of-animals/fish-
processing/fish-smoking

Entre Pinoys, (2013, November 23). Portable Multi-Purpose Smokehouse. Retrieved July
18, 2020, from https://ep.franphil.com/portable-multi-purpose-smokehouse/

PB Business Ideas (2020, June 05). 4-in-1 Portable Smokehouse Device. Retrieved July
18, 2020, from https://www.pinoybisnes.com/money-making-business-ideas/4-in-1-
portable-smokehouse/

Angel, A. (2003, June 9). The secret to smoked fish. Retrieved July 18, 2020, from
https://www.philstar.com/business/business-as-usual/2003/06/09/209429/secret-
smoked-fish

Elias, J. (2006, July 17) Bamboo tiles, tinapa machine, other Ilocos inventions featured in
forum. Retrieved July 18, 2020, from
https://www.philstar.com/nation/2006/07/17/347815/bamboo-tiles-tinapa-machine-
other-ilocos-inventions-featured-forum

Smoking Preservative of Fish(n.d.) Retrieved July 09, 2020, from

http://aquafind.com/articles/Smoking_Fish.php

PUBLICATIONS:
Burt, J.R., (1988) Fish smoking and drying
Hui, Y. H. et al. (2001). Meat Science and Applications
Hilderbrand, K S. Jr., ( 2001, May 23 ) Fish Smoking Procedures for Forced Convection
Smokehouses.

64
McGee, H.,(nd) Wood Smoke and Charred Wood on Food and Cooking
Pigott, G. M., (nd) Smoking Fish: Special considerations
Reiner, H. (nd) Analysis of Smoke and Smoked Foods
Deligero, J., Lopez, H., Lucas, M., Quiago, K., & Vallejo, D. (2016). SMOKE-FISH
PROCESSING MACHINE
Interview and Consultation: CarmfoodsEnt. Inc. – EPZA Rosario, Cavite
Vice President, Cynthia Pulgar. November 2019.

65
 Appendix A
Related Machines

Figure 2.4 Smoking kilns

A machine that is used to make smoked fish,
it is primarily for smoking only.

Figure 2.5 FAO –Thiarove

A cost – effective fish smoking and drying technique that
66
reduces post – harvest losses
 Figure 2.6 Improved Fish Smoking Kiln
An improved version of the Smoking kiln which
has proper ventilation

Figure 2.7 Fish Smoking Kiln

A new smoking kiln that B
Appendix is designed to be more
compact but still houses the necessary
Fabrication
components Drawings
to smoke fish.

67
 Appendix B
Fabrication Drawings

Isometric View of the machine

Front View of the machine

68
Backside View of the machine

69
 APPPENDIX C
Computations

Roller Chain Specifications

RC 40
RC: Roller Chain
4: shows the number of 1/8” in the chain pitch
0: for chain usual proportion
Pitch
p = 4* 1/8 in = ½ inches

Number of Teeth for D=9.5 inches

𝑝
D= 180
sin⁡( )
𝑁𝑡
0.5
4= 180
sin⁡( )
𝑁𝑡

Nt= 25 teeth for 2pairs of sprockets

Center Distance of 34.5 in.

c = Cp (p)
35 = Cp (.5)
Cp= 70 pitches
Length of Chain

𝑇1+𝑇2 (𝑇2−𝑇1)2
Lp= + 2Cp +
2 40Cp

70
 25+25 (25−25)2
Lp= + 2(70) +
2 40Cp
Lp = 165 pitches or 82.5 in.

Costings

Operating Expenses

 Fish

20⁡𝑘𝑔 150⁡𝑃ℎ𝑝
𝑥⁡30⁡𝑑𝑎𝑦𝑠⁡𝑥⁡ = 90000⁡𝑃ℎ𝑝
𝑑𝑎𝑦 𝑑𝑎𝑦

 Salt

10⁡𝑘𝑔 20⁡𝑃ℎ𝑝
𝑥⁡30⁡𝑑𝑎𝑦𝑠⁡𝑥⁡ = 6000⁡𝑃ℎ𝑝
𝑑𝑎𝑦 𝑑𝑎𝑦

 Sawdust

1
2 ⁡𝑠𝑎𝑐𝑘 𝑥⁡30⁡𝑑𝑎𝑦𝑠⁡𝑥⁡ 20⁡𝑃ℎ𝑝 = 300⁡𝑃ℎ𝑝
𝑑𝑎𝑦 𝑠𝑎𝑐𝑘

 Charcoal

3⁡𝑏𝑎𝑔𝑠 12⁡𝑃ℎ𝑝
𝑥⁡30⁡𝑑𝑎𝑦𝑠⁡𝑥⁡ = 1080⁡𝑃ℎ𝑝
𝑑𝑎𝑦 𝑏𝑎𝑔

 LPG

0.37⁡𝑘𝑔 540⁡𝑃ℎ𝑝
𝑥⁡30⁡𝑑𝑎𝑦𝑠⁡𝑥⁡ = 544.91⁡𝑃ℎ𝑝
𝑑𝑎𝑦 11⁡𝑘𝑔

Labor Expenses

 Operator

71
 1⁡𝑜𝑝𝑒𝑟𝑎𝑡𝑜𝑟 150⁡𝑃ℎ𝑝
𝑥⁡30⁡𝑑𝑎𝑦𝑠⁡𝑥⁡ = ⁡4500⁡𝑃ℎ𝑝
𝑑𝑎𝑦 𝑜𝑝𝑒𝑟𝑎𝑡𝑜𝑟

Total amount of Expenses in One Month Operation:

Fish 90000 Php

Salt 6000 Php

Sawdust 300 Php

Charcoal 1080 Php

LPG 544.91 Php

Labor 4500 Php

Operation and maintenance 500 Php

Total 102924.91 Php

Income

20⁡𝑘𝑔⁡𝑡𝑖𝑛𝑎𝑝𝑎 280⁡𝑃ℎ𝑝
𝑥⁡30⁡𝑑𝑎𝑦𝑠⁡𝑥⁡ = ⁡168000⁡𝑃ℎ𝑝
𝑑𝑎𝑦 𝑘𝑔⁡𝑡𝑖𝑛𝑎𝑝𝑎

Payback Period

𝐼𝑛𝑖𝑡𝑖𝑎𝑙⁡𝐼𝑛𝑣𝑒𝑠𝑡𝑚𝑒𝑛𝑡
Payback Period =
𝑁𝑒𝑡⁡𝐴𝑛𝑛𝑢𝑎𝑙⁡𝑃𝑟𝑜𝑓𝑖𝑡

Initial Investment = 62162 Pesos

72
 Annual Income = 168000 x 12 months = 2016000 Pesos

Annual Expenses = 102924.91 x 12 months = 1235908.92 Pesos

62162
Payback period =
2016000−1235908.92

Payback Period = 0.07969 years or 29 days

73
 Appendix D
Safety Instructions and Maintenance Procedures

Proper use of the Smoked – Fish Processing machine will lengthen its

reliability and capacity to do consistent work. This manual offers the proper procedures

in maintaining the machine.

Safety Instructions:

 Become accustomed and familiar with the operation procedures listed in the

chapters to prevent accidents

 Keep the machine clean, dry and dust free to maintain the sanitation of the

product

 Make sure to properly turn off the burner and the LPG tank when not in use to

prevent life threatening accidents.

 Be careful in handling the machine when in use since most of its surface will be

hot, and make sure to wear adequate equipment when touching the machine

Preparation:

1. Check the burner and LPG if they are in good condition

2. Prepare 20 kilograms of either scad (Galunggong) or milkfish ( Bangus) and

distribute it in the following trays

3. Pour liters of water in the boiling chamber and mix in the necessary salt needed

4. Prepare your smoking fuel (sawdust or charcoal) in the fuel chamber

5. Heat the brine until it reaches to a boil

74
Maintenance Procedures:

1. After using the machine let it dissipate the heat formed during the process to

prevent accidental burns.

2. To prevent salt formation in the boiling tray, clean it with a damp cloth.

3. Lubricate the chain mechanism if every week or if needed.

4. Clean the tray holder and trays with dishwashing soap and sponge.

5. Regularly dust off the machine to prevent further damage.

75
 Appendix E
Documentation

Experimentation

76
77
78
79
 Appendix F

Evaluation Sheet

NAME (OPTIONAL):

AGE:

GENDER:

Rate the project based on the following criteria with the corresponding ratingbelow:

RATING

1 2 3 4 5

Poor Fair Satisfactory Good Excellent

EVALUATION CRITERIA:

1. Functionality ________

2. User-Friendliness ________

3. Safety ________

4. Aesthetics ________

Average ________

COMMENTS/RECOMMENDATION:

________________________________________________________________________

______

________________________________________________________________________

______

80
 Appendix G
Bill of materials

Description Quantity Unit Cost Total Cost

Stainless Sheet 4 3500 14000

GI Sheet 2 950 1900
Pipe 3 300 900
Angular bar 1x1
10 400 4000
Length
Stainless Tubular
4 870 3480
1x1
Stainless Tubular
3 750 2250
.5
Steel tubular 1x1 4 370 1480
Blind Rivet 1 650 650
Aluminum.5 3 350 1050
Aluminum screen
9 170 1530
tray
Aluminum .5x1 4 570 2280
Stainless steel bar 3 450 1350
Stainless round
4 450 1800
bar
High Pressure
2400 0
Burner
Gas Tank 1 1870 1870
LPG Hose 1 212 212
LPG regulator 1 430 430
Piano HInges 1 530 530
Drill Bit 2 200 400
Timer 1 200 200
Chain Sprocket 2
1 2500 2500
set
Pillow block 2 850 1700
Stainless steel
5 250 1250
cable
Wheel 4 100 400
Fabrication
1 10000 10000
expenses
Misc. expenses 1 6000 6000
Grand total 62162
The grand total is 62162 pesos.

81
Researcher’s Profile

82
 Curriculum Vitae

Adalid, John Lowell R.

20 B Rodriguez, Highway, San Jose, Montalban, Rizal

adalidlowellex@gmail.com
+63 947 166 5592

PERSONAL DATA
Nationality: Filipino
Gender: Male
Date of Birth: December 8, 1998
Place of Birth: Rodriguez, Rizal

EDUCATIONAL BACKGROUND
TERTIARY Technological University of the Philippines 2015 – Present
Ayala Blvd., Ermita, Manila
Bachelor of Science in Mechanical Engineering

SECONDARY San Jose National High School 2012 - 2015

Ipil St, Rodriguez, 1860 Rizal

PRIMARY San Jose Elementary School 2006 – 2012

Hernandez Bldg, 40C Rodriguez Hwy, Rodriguez, Rizal

83
SEMINARS ATTENDED:

 SYNTHESIZE 2019: "Future Mechanical Engineers as Exceptional Industry

Leaders through Occupational Safety Career Opportunity."
Technological University of the Philippines – Manila, Manila
February 27, 2019
 8th PSME NATIONAL STUDENTS’ CONFERENCE 2018: “Strengthening
the Virtues of Future Mechanical Engineers for Professional Excellence”
SMX Convention Center – Pasay City
October 17, 2018
 Project Automata: Drivers of Manufacturing
Technological University of the Philippines – Manila, Manila
September 10, 2018

84
 Curriculum Vitae

Gagote, Zandro A.

6E Jordan St. San Agustin, Novaliches, Quezon City

zandro.gagote@gmail.com
+63 999 309 6642

PERSONAL DATA
Nationality: Filipino
Gender: Male
Date of Birth: October 13, 1998
Place of Birth: Balayan, Batangas

EDUCATIONAL BACKGROUND
TERTIARY Technological University of the Philippines 2015 – Present
Ayala Blvd., Ermita, Manila
Bachelor of Science in Mechanical Engineering

SECONDARY Caloocan City Business High School 2011 - 2015

Sikatuna Ext., Urduja Village Caloocan City

PRIMARY Gregorio Agoncillo Elementary School 2005– 2011

Tuyon-Tuyon, Tuy, Batangas
SEMINARS ATTENDED:

 Synthesize 2019: Future Mechanical Engineers as Exceptional Industry

Leaders through Occupational Safety Career Opportunity
Technological University of the Philippines- Manila, Manila
February 27, 2019
 Two-Day Scholars’ Formation Program
Caliraya Resort Club, Lewin, Lumban, Laguna

85
 February 22-23, 2019
 Project Automata: Drivers of Manufacturing
Technological University of the Philippines- Manila, Manila
September 10, 2018
 SYNTHESIZE 2018: The Metamorphosis of the Automotive Industry in the
Philippines
Technological University of the Philippines- Manila, Manila
February 21, 2018
 ASCENDANCE 2018: “Traversing Cultures, Broadening Principles and
Transpiring Innovations for Global Domination through Engineering and
Technology”
Technological University of the Philippines- Manila, Manila
January 24, 2018
 Engage: The 2017 TUP Energy Forum
Technological University of the Philippines- Manila, Manila
September 20, 2017
 SYNTHESIZE: Embracing Green Living through V-Technology
Technological University of the Philippines- Manila, Manila
February 22, 2017
 SYNTHESIZE 2016: Robotics and 3D Printing Technology
Technological University of the Philippines- Manila, Manila
March 1, 2016

86
 Curriculum Vitae

Ramido, Napoleon P.
2832 f. Manalo St. Punta Sta Ana Manila
leoplete@gmail.com
+69 905 191 7276
PERSONAL DATA
Nationality: Filipino
Gender: Male
Date of Birth: January 17,1996
Place of Birth: Manila

EDUCATIONAL BACKGROUND
TERTIARY Technological University of the Philippines 2016 – Present
Ayala Blvd., Ermita, Manila
Bachelor of Science in Mechanical Engineering
Technological University of the Philippines 2013-2016
Ayala Blvd., Ermita, Manila
Automotive Engineering Technology

SECONDARY Fr. Pierre Tritz Institute-ERDA Tech l 2008- 2013

Adelina 1 San Pedro, Laguna

PRIMARY Tomas Earnshaw Elementary School 2002-2008

87
 Curriculum Vitae

Sabroso, Darriet G.

Blk 3 Lot 27 Adelina 1 San Pedro, Laguna

darrietsabroso@gmail.com
+63 929 349 8888

PERSONAL DATA
Nationality: Filipino
Gender: Male
Date of Birth: October 22, 1998
Place of Birth: Caloocan City

EDUCATIONAL BACKGROUND
TERTIARY Technological University of the Philippines 2015 – Present
Ayala Blvd., Ermita, Manila
Bachelor of Science in Mechanical Engineering

SECONDARY St. Therese of the Child Jesus School 2013 - 2015

Adelina 1 San Pedro, Laguna

Colegio de Sta. Cecilia de Cabuyao 2010 - 2013

Phase 2 Mamatid Cabuyao. Laguna

PRIMARY Colegio de Sta. Cecilia de Cabuyao 2004 – 2010

Phase 2 Mamatid Cabuyao. Laguna

88
SEMINARS ATTENDED:

 SYNTHESIZE 2019: "Future Mechanical Engineers as Exceptional

Industry Leaders through Occupational Safety Career Opportunity."
Technological University of the Philippines – Manila, Manila
February 27, 2019
 8th PSME NATIONAL STUDENTS’ CONFERENCE 2018:
“Strengthening the Virtues of Future Mechanical Engineers for
Professional Excellence”
SMX Convention Center – Pasay City
October 17, 2018
 Project Automata: Drivers of Manufacturing
Technological University of the Philippines – Manila, Manila
September 10, 2018

89
 Curriculum Vitae

Soriano, Oliver Paulo D.

Lot 5, 7th street Roseann Subd. Brgy. San
Roque, Cainta, Rizal
Cellphone #: 09216914708
Email: sorianooliverpaulo@gmail.com

Objectives:
- To utilize my knowledge and talents in order to improve as well as serve the
company to contribute to its growth

Skills and Abilities:

- Proficient in MS Applications
- Basic AutoCAD and Solidworks
- Knowledgeable in Shielded Metal Arc Welding (SMAW), Gas Tungsten Arc
Welding (GMAW), Gas Metal Arc Welding (GTAW)
- Knowledgeable in Milling machine and lathe machine
- Hardworking
- Multi-tasking
- Team player
- Analytical Thinking Skills

Educational Background:

College:
Bachelor of Science in Mechanical Engineering – Ladderized program
Technological University of the Philippines
Ayala Blvd., Ermita, Manila
2016 – Present

Welding Engineering Technology

Technological University of the Philippines
Ayala Blvd., Ermita, Manila
2013 – 2016

High school:
Lorenzo Ruiz de Manila School
Phase 1 Vista Verde Exec. Village Cainta, Rizal
2009 – 2013

Certificate and Seminars Attended:

- Certificate in Completion of On-the-Job Training

90
 ( Rollmaster Machinery & Industry Services Corp )
September 2015 – January 2015
-Certificate in Completion of On-the-Job Training
( Sol Mandita Construction Sevices Inc. )
June 2019 – August 2019

- Certificate in Completion of Training

( 1 Day RIGID Product Training )

- Certificate in Seminar
( Leadership Training Program )

91