Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven

Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetiti...