Temperature Control System for Albumin Extraction and Pasteurization Process of Snakehead-Fish (Channa striata)

One of the crucial proteins present in the plasma of human blood is albumin. Among the freshwater fish species, the snakehead-fish is noteworthy for its high albumin content. However, many participants in the snakehead-fish albumin industry, particularly in home and traditional industries, often neglect the importance of maintaining precise temperature and time during the extraction process. Prolonged exposure to high temperatures during extraction can lead to a decrease in albumin levels. This study aimed to develop a temperature control system for the snakehead-fish albumin extraction apparatus. The system had the capability to accurately measure and maintain the heating temperature within the range, and monitor the process. The evaluation of the design's compliance with predetermined specifications and operational principles was presented. The PT100 temperature sensor was used to measure the temperature within the extraction apparatus, and the microcontroller processed the temperature data to regulate the dimmer level through a control mechanism. The temperature control system utilizing on-off control was anticipated to generate temperatures ranging from 60-70°C during the extraction phase and maintain temperatures below 43°C during pasteurization. The test results of the extraction process utilizing a lower setpoint of 63°C and an upper setpoint of 67°C, revealed that the maximum temperature recorded was 68.95°C, while the minimum temperature was 60.99°C.