The drying efficacy and product quality of onion and pepper dried in the oven and sun were compared. The drying process took 1-4 days to accomplish. The proximate analysis, bacterial load and identification of microorganisms, sugar fermentation, catalyses test and the bacteria count were determined. The mean moisture content of the product at the end of the drying was 6.4% (sun) and 4.5% (oven). The oven dried product were significantly (P
Osuntokun, D., , O , O, R , , A & , K (2018). Comparative Studies of the Efficiency of Sun Drying and Hot Air Oven. Afribary. Retrieved from https://afribary.com/works/comparative-studies-of-the-efficiency-of-sun-drying-and-hot-air-oven
Osuntokun, Dr Oludare temitope, et. al. "Comparative Studies of the Efficiency of Sun Drying and Hot Air Oven" Afribary. Afribary, 30 Mar. 2018, https://afribary.com/works/comparative-studies-of-the-efficiency-of-sun-drying-and-hot-air-oven. Accessed 29 Apr. 2024.
Osuntokun, Dr Oludare temitope, OJO , R. O , ASEBIOYO and K. . "Comparative Studies of the Efficiency of Sun Drying and Hot Air Oven". Afribary, Afribary, 30 Mar. 2018. Web. 29 Apr. 2024. < https://afribary.com/works/comparative-studies-of-the-efficiency-of-sun-drying-and-hot-air-oven >.
Osuntokun, Dr Oludare temitope, OJO , R. O , ASEBIOYO and K. . "Comparative Studies of the Efficiency of Sun Drying and Hot Air Oven" Afribary (2018). Accessed April 29, 2024. https://afribary.com/works/comparative-studies-of-the-efficiency-of-sun-drying-and-hot-air-oven