Home⇛QCU The Star: Journal of Science, Engineering, and Information Technology⇛vol. 1 no. 1 (2023)

Fish Drying Chamber Utilizing Salinity and Moisture Content Using ATmega328P

Allessa C. Lariosa | Cary Jean P. Bugaoan | Marjun M. Gonzales | Nhecole Jay B. Samante

Discipline: electrical and electronic engineering

 

Abstract:

The fish drying chamber that uses salinity and moisture content and is controlled by an Atmega328P is a technological breakthrough representing a significant advancement in fish drying processes. The use of this chamber has the potential to revolutionize the traditional fish drying process, which is frequently inefficient and inconsistent. The goal of this technology is to ensure that fish is dried evenly and that the required moisture content and salinity levels are met to produce high-quality dried fish. A thermostat sensor monitors the chamber's temperature, and a load cell sensor measures the weight of the fish before and after drying. The system can indirectly measure the moisture content of the fish by measuring the weight of the fish before and after drying. A salinometer is also used to regulate the salinity of the fish, ensuring consistent variations in salinity. Consistent salinity levels must be maintained during the drying process to ensure the fish is evenly dried and retains its quality. The drying process within the chamber is meticulously monitored to ensure that the fish is evenly dried and that the desired moisture content and salinity levels are met. Fish farmers and processors can use this technology to produce high-quality, evenly dried fish that meets market standards. The fish drying chamber utilizing salinity and moisture content using Atmega328P is a significant technological advancement that can improve the efficiency and consistency of fish drying processes.



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