Effects of charcoal kiln and microwave oven drying techniques on the chemical and thermal characteristics of tomato and yam slices

Chibuzo S. Nwankwo; James T. Mbachiantim; Victor O. Olanegan; Okpomor O. Endurance; Carew E. Irene; Chigozie F. Okoyeuzu; Belay Dereje; Abebe Teshome

doi:10.5897/AJFS2021.2163

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 985

Full Length Research Paper

Effects of charcoal kiln and microwave oven drying techniques on the chemical and thermal characteristics of tomato and yam slices

Chibuzo S. Nwankwo

Chibuzo S. Nwankwo
Department of Food Science and Technology Federal University of Agriculture Makurdi, Benue State, Nigeria.
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James T. Mbachiantim

James T. Mbachiantim
Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
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Victor O. Olanegan

Victor O. Olanegan
Department of Food Science and Technology Federal University of Agriculture Makurdi, Benue State, Nigeria.
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Okpomor O. Endurance

Okpomor O. Endurance
International Centre for Biotechnology (ICB) Under the Auspices of UNESCO, at the University of Nigeria, Nsukka, Enugu State, Nigeria.
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Carew E. Irene

Carew E. Irene
Department of Food Science and Technology Federal University of Agriculture Makurdi, Benue State, Nigeria.
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Chigozie F. Okoyeuzu

Chigozie F. Okoyeuzu
Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Belay Dereje

Belay Dereje
Department Food Process Engineering, College of Engineering and Technology, Wolkite University, Ethiopia.
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Abebe Teshome

Abebe Teshome
Department of Chemical Engineering, Kombolcha Institute of Technology, Wollo University, Wollo, Ethiopia.
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Article Number - AA9C2E468741
Vol.16(3), pp. 58-62 , March 2022
https://doi.org/10.5897/AJFS2021.2163

Received: 01 December 2021
Accepted: 01 February 2022
Published: 31 March 2022

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