Problem Statement -

Technology Solution for Fishing Vessel

Storage to Maintain Temperature of Captured
Fisheries.

Presented By -
Karnika Dubey(M.Tech,NIFTEM)
Siddhartha Vatsa(M.Tech,NIFTEM)
Anubhav Chhabra(M.Tech,NIFTEM)
Under the mentorship of -
Er. Pramod K Prabhakar
Outlines -
1) Understanding problems faced by fishermen
2) Problems associated with Fishing Vessel
3) Factors affecting design of vessel
4) Design of Fishing Vessel
5) Mechanism of Action
6) Solutions offered
7) Maximum Sustainable Yield & Maximum Economic Yield
8) Summary
Problems Identified in the process
This represents the major areas of concern causing deterioration of fishes on and after
voyage –
1. Slow and stressed harvesting
2. Contamination with mud and dirt from production environment
3. Fish unwashed before icing
4. Delay in chilling
5. Physical damage during harvesting
6. Inefficient technology for transportation and holding of fish
7. Inadequate bleeding (during marketing time)
Critical Control Points (CCPs) Identified
 From the graph, we can clearly see that the major problem faced by the fishermen
related to spoilage of fish is mainly due to temperature fluctuations.

Our team has designed a prototype for a cost-effective fishermen friendly Fishing
Vessel storage system.

Fish harvesting ( x ton Movement of fish through Storing x(segregated into p,q and r)
of fish at y hours) segregating rollers tons of fish in cooling chamber 1’s 3
compartments till (y+1.5 hours)

Filling the chamber 2 with 3p, 3q, 3r tons of ice in each Gate opening and shifting x(p,q and r) tons of
compartment with p,q and r tons of fish till (y+1.7 hours) fish into chamber 2 at (y+1.5 hours)
Factors affecting design of Vessel
⮚ Carrying Capacity (a)
⮚ Machinery supported by the vessel (b)
⮚ Types of fish (c)
⮚ Fishing gear and methods use (d)
⮚ Geographical conditions (e)

The basic mathematical function can be represented as:

T = f(a,b,c,d,e) ; T = required temperature to be maintained

Designing Efficient Fishing Vessel
Problem Identification
Mechanical injury due to ice
Temperature fluctuations
Mechanical injury due to
clustering
Improper Rigor Mortis
Cost effectiveness
Maintain Hygiene
Solution
Used slush ice. Slush ice is an extremely efficient cooling agent for fish.
Use of PLC for temperature regulation and semi automated refrigeration
cycle, along with triple layered vessel system.
Making a segregation system such that fishes can be stored separately
according to its size
Maintaining appropriate temperature and ensure proper harvesting
mechanism.
Solar Panels for electricity, use of cheap and affordable material for
construction of thermally insulated boxes.
Using clean nets and storing fish separately in shelves with fresh ice
produced by ice making machine.
FISH SEGREGATOR
Working Principle of fish segregator
The fishes would be vertically dropped through the rolls to fall into cooling
chamber with 25% capacity of the storing chamber. After a time of 90 minutes, the
fishes would be compact inside the storing chamber. There would be three
compartments below the rolls inside cooling chamber for respective sizes(small,
medium and large) and the gates further which would be opened up to the bottom
chamber for minimum human contact. Once the voyage is again to start for further
journey,the bottom chamber will be sealed intact with a small compartment below
the bottom chamber with very little thickness to store the melted water out of ice.
FISH SEGREGATOR DESIGN
Design: A segregator is install at a certain height from chamber 1. A conveyor belt
is placed beside segregator on which guide valves are mounted to give a
particular direction to fishes. Fishes are directly dumped on conveyor belt from
sea. Segregator is equipped with stainless steel rods. The revolving rods are
placed at a varying distance in order to separate fishes on the basis of their
diameter. The rods are placed at a distance of 15 cm, 30 cm and 45 cm
respectively in order to separate small, medium and large fishes. Chamber 1 is
placed just below to segregator and it is divided into three zones. Through
segregator fishes are dumped into chamber 1 according to their diameter. The
floor of chamber 1 is slightly tilted, after attaining appropriate temperature fishes
will move towards chamber 2 via outlets.
Fishing Vessel Overview
● Our design of Fishing Vessel includes two separate chambers
● The first chamber contains mixture of ice and water, which is mainly focused
at reducing the temperature of fish from 30°C (temperature of fish when
caught) to 10°C. The temperature is regulated by cooling chamber.
● The second chamber is refrigerated to a colder temperature (4°C). This is the
main chamber for storing fishes. An external ice making machine is attached
to this chamber that makes slush ice. A PLC is used for temperature
regulation.
● The electricity needed for this system is provided by an external solar panel.
● Ice mixer would be put to minimize human contact.
Model for Fish Storage Chamber
Chamber 1. Cooling Chamber
Construction: Cooling chamber can be constructed from bricks, sand, stainless
steel and food grade plastic sheet. It is 12m long, 2.5m wide and 1m high. The
doubled layered chamber is composed of bricks and sand walls and the space in
between is filled with sea water and ice. Inner layer of insulated chamber is made
of food grade plastic sheet followed by stainless steel sheet.
Importance:
● To reduce the load of storage chamber by reducing temperature.
● Cooling chamber does not require electrical and mechanical energy input.
● Less expensive to install and operate .
● Environment friendly and low cost solution.
Mechanism of cooling chamber
● Cooling chamber is designed to remove the heat from fishes in order to slow
down metabolism.
● A mixture of ice and water helps to reduce the fish temperature by 10°C. The
sole purpose of cooling chamber is to reduce load of storage chamber.
● In this chamber exchange of energy takes place between mixture of iced
water and fish.
● From the iced water the energy is transferred to stainless steel sheet.
Through sheet energy is moved throughout the chamber and temperature of
fishes gets cool down.
● Fishes are kept for 1.5 hours to complete rigor mortis in this chamber. After
attaining the appropriate temperature fishes will be moved to chamber 2
manually.
● Temperature of fishes may vary depending upon quantity.
Cooling Chamber
● *Insert Diagram*
Chamber 2. Freezing & Storage Chamber
This chamber is characterized by high rate of chilling -
■ 3℃ within 2 hours
■ 0℃ after within 6 hours
Construction
● Outer Layer, middle layer and inner layer to reduce temp fluctuations
● External ice maker: Ice may be produced according to requirement and
quantity of fish catched, leading to minimizing ice wastage and letting it be as
fresh and clean to use. It will be connected to the bottom side of outer layer.
● 3 shelves (customisable) in the form of compartments dividing the chamber
into 3 layers.
● PLC system and RF tag attached to lowermost pipe touching the inside layer.
Ice Making Machine

Design: An ice making machine is installed outside of chamber 2. A stainless steel

pipe is connected with ice making machine and it is spread in chamber 2 along the
length. A pipe is mounted with many outlets throughout the length for even
spreading of ice.
Chamber 2. Freezing & Storage Chamber
Storage chamber is made up of the following layers -

1. Outermost Layer -
a. Polystyrene - diversified insulating material(k=0.033 W/(m-K))
b. Polyethylene - abrasion resistance(k=0.4 W/(m-K))
2. Middle layer -
a. Cellulose - Thermal Insulation layer. It is eco-friendly, cost-effective material, easily available
at farm level - can be derived from straw, husk, etc.
3. Innermost Layer -
a. Stainless steel 304 with poly-carbonated sheet and inner lining of HDPE layer.(k=45 W/(m-K))
Chamber 2
Process Flow

Cooling
Harvesting Segregating Storage

Fishes are
Fishes are caught Fishes are kept in Fishes are stored at
segregated sub-freezing
chamber 1 for some
through clean nets according to its size temperatures in
time for cooling.
and then sent to (large, medium & chamber 2
chamber 1 small) and placed in Rigor Mortis occurs
during this period.
different shelves

Semi automated vessel

For example- to be thoroughly checked
segregation of some for temp fluctuations
fishes like Rohu, Catla, through PLC.
Tilapia, Black Pomfret
according to its small,
medium and large size.
Current Cost of Voyage

Assumptions:
1. Total time of voyage: 20 to 25 days
2. Time per day: 14 hours
3. Amount of fish: 5 ton
4. Amount of ice required: 15 ton
5. No of men: 4
Type of costs incurred
• Boat payments
• Labour costs
• Maintenance costs
• Electricity cost

Total cost of all the conditions would be approximately 75000 Rs.

Cost Estimation
Ice making machine (Fixed) 2,50,000

Refrigeration cost (Variable) 10000 per voyage

Cooling chamber (Fixed) 50000

Freezing Chamber (Fixed) 1,50,000

Ice mixer (Fixed) 30000

Energy and maintenance cost (Variable) 10000 per voyage

Labour cost (Variable) 5000

Total 5.05 lakhs

Fixed - one time cost

Variable - according to voyage
Profit Margin

Total cost per voyage = 75000 Rs.

Selling price of average 3 tonnes of fish = 3000*50= 150000
Profit= 50% on each voyage to the fishermen
Additional Measures to ensure better quality
- Avoid mishandling of the fishes, this will accelerate the process of bacterial
contamination and enzymatic actions.
- Fish which are caught at different times should be kept apart.
- Chlorinated water should be use for every fish washing operations.
- Fish handlers adopt good hygienic practices.
- Small fishes have to be kept separately from large fishes.
 Balancing Economy & Sustainability
- Maximum Sustainable Yield: Level
of fish catch that can be
harvested from system without
affecting the stock of system (sea).
- Catch level is said to be sustainable
whenever it equals the growth rate.
- Maximum Economic Yield: Level
which coincides with the level of
harvest or effort that maximize the
sustainable net returns from fishing.
How we can achieve MEY
- MEY helps to estimate excess fishing capacity which provide recommended
optimum fleet size.
- When resources are used beyond MEY it results in excess fishing capacity
hence lower returns.
- At MEY, compared to MSY the fish catch or effort is lower where profit is
higher and it is point where more fish is conserved.
- MEY ensures the major input like fuel and labour are optimally utilized to
maximize the profit

If Fishermen follow a sustainable model, they can maximize their economic yield.
Summary
- Through our prototype for a Fishing Vessel, we were successful in making a
cost effective vessel, by using the minimum resources, keeping in mind the
critical control points, while effectively assuring quality and keeping it
hygenic.
- According to CMFRI Marine Fisheries Census, India has 199,141 fishing
vessels -
■ 52,982 non-motorized
■ 73,410 motorized
■ 72,749 mechanized fishing vessels.
- This prototype can be implemented on all three kinds of fishing vessels
commonly available in India.
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