Development of seafood drying mechanism using Arduino controller

Mokhtar, Musfirah (2023) Development of seafood drying mechanism using Arduino controller. Project Report. Universiti Teknikal Malaysia Melaka, Melaka, Malaysia. (Submitted)

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Abstract

The traditional method of seafood drying typically takes around three days under sunny conditions for the food to achieve the desired dryness. However, issues arise when humidity levels are high, causing the food to stiffen rapidly. Additionally, the open environment used in the traditional method is prone to contamination, as dust, bacteria, and flies can easily enter the drying space. To address these challenges, an Arduino UNO is employed in this project to program instructions and control the system. The Arduino UNO interfaces with temperature and humidity sensors within the box, allowing for precise monitoring of environmental conditions. The drying duration is determined based on these sensor readings: if the temperature exceeds 28 degrees Celsius and 33 degree Celsius, the project initiates a 24-hour drying cycle and 12-hour cycle; conversely, if the temperature falls below 27 degrees Celsius, the project engages in a 48-hour drying cycle. To enhance the efficiency of the drying process, a fan is incorporated to ensure uniform air circulation within the box. Additionally, warm lamps are utilized to heat the seafood, reducing drying time. The project dimensions measure 35 cm x 35 cm x 32 cm, providing a compact and controlled environment for the food drying process. These technological improvements aim to maintain cleanliness, mitigate contamination risks, and expedite the drying process for better overall results.

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