Background: Tomato is highly perishable because of its high moisture content, making efficient drying essential for reducing post-harvest deterioration. Although microwave drying can accelerate moisture removal, limited information is available on the drying kinetics and mathemat...
Open access
Research Article10.9734/cjast/2026/v45i104764
Aims: This study assesses the nutritional quality (vitamin A, vitamin E, and lipid content) and microbiological quality, including contamination by Aspergillus flavus, of cashew nut butter produced through local artisanal processing and sold in Côte d’Ivoire. Study Design: An ana...
Open access
Research Article10.9734/ejnfs/2026/v18i92148
Background: Tomato is highly perishable because of its high moisture content, resulting in substantial post-harvest losses and a short shelf life. Microwave drying offers rapid volumetric heating, but its efficiency may be strongly influenced by fruit skin and slice thickness, wh...
Open access
Research Article10.9734/cjast/2026/v45i104763
Kouamé Kan Benjamin, Kacou Amaco Marise, Anouhe Say Jean Baptiste, Koffi Kouakou Levi Moïse, Zouzou Souné Carole, YAO Kouassi Benjamin, Mady CISSE & Assidjo Nogbou Emmanuel·Journal of Experimental Agriculture International·2026
Background: The tomato is one of the most widely consumed fruiting vegetables in Côte d'Ivoire. Unfortunately, 30 to 40% of its production is lost due to a lack of appropriate preservation techniques accessible to most producers and consumers. Objectives: This study aims to test...
Open access
Research Article10.9734/jeai/2026/v48i44136