Policy makers need to know the relationship among energy use, economic growth and environmental quality in order to formulate rigorous policy for economic growth and environmental sustainability. This study analyzes the nexus among energy consumption, affluence, financial development, trade openness, urbanization, population and CO2 emissions in Ethiopia using data from 1970–2014. The ARDL cointegration results show that cointegration exists among the variables. Energy consumption, population, trade openness and economic growth have positive impact on CO2 in the long-run while economic growth squared reduces CO2 emissions which confirms that the EKC hypothesis holds in Ethiopia. In the short-run urbanization and energy consumption intensify environmental degradation. Toda-Yamamoto granger causality results indicate the bi-directional causality between energy consumption and CO2 emissions, CO2 emissions and urbanization. Financial development, population and urbanization cause economic growth while economic growth causes CO2 emissions. Causality runs from energy consumption to financial development, urbanization and population which in turn cause economic growth. From the result, CO2 emissions extenuation policy in Ethiopia should focus on environmentally friendly growth, enhancing consumption of cleaner energy, incorporating the impact of population, urbanization, trade and financial development.

Optimum condition at 64.80% maize flour, 20% groundnut paste and 13.20 % palm oil was formulated to produced nutritionally enhanced aadun snack. The snack was stored in the different storage materials namely, sweet prayer plant leaves (control) which is usually used by most locals, low density polyethylene (LDPE), high density polyethylene (HDPE) and food grade plastic container (PC). The initial properties (energy, oxidative and sensory properties) of the enhanced aadun (before storage) were investigated and stored in each of the storage materials. The enhanced aadun samples in each storage material were analysed at two weeks interval for eighteen weeks. The results obtained were analysed statistically to examine the effect of the storage material on the aforementioned properties. The results for energy content decreased significantly (P>0.05) in across all the samples stored. The free fatty acid, acid valve and peroxide value increased significantly (P<0.05) in all the storage materials during the storage period but only the samples stored in PC and HDPE were within the recommended limit of FAO (Food and Agricultural Organization) at the end of the storage period. The sensory quality of the control sample was acceptable up to 12 weeks while samples in other storage materials were still acceptable at the end of the storage period under ambient storage condition.

Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.

Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.

Agricultural developments mostly depend on rapidly increasing world population. Tomato is a highly nutritious vegetable. Post-harvest technologies are often applied to prolong the consumption periods of tomato. Drying is one of the oldest methods of conservation. In this study, five different drying methods (oven drying, vacuum oven drying, sensitive drying, shaded-open atmosphere drying and sun drying) was used. Drying processes were carried out with dryers at 55°C, 60°C, 65°C and 70°C temperatures. All drying trials were performed in three replications. Drying performance (drying duration, final moisture content), drying kinetics, colour analysis, energy consumption, chemical analyses were performed for all drying methods. Fresh samples reached to desired moisture contents in 20-300 hours. To define time-dependent changes in moisture contents, Page, Logarithmic and Midilli-Küçük equations were used. Page equation yielded the worst estimations. There were not significant differences in “a” redness values of fresh samples, 65-70C of oven dryer and all temperatures of sensitive dryer. Sensitive dryer yielded the closet pH values to fresh samples. Based on current findings, it was concluded that oven drying, and sensitive drying were suitable for drying Selinus tomato variety.

Agricultural developments mostly depend on rapidly increasing world population. Tomato is a highly nutritious vegetable. Post-harvest technologies are often applied to prolong the consumption periods of tomato. Drying is one of the oldest methods of conservation. In this study, five different drying methods (oven drying, vacuum oven drying, sensitive drying, shaded-open atmosphere drying and sun drying) was used. Drying processes were carried out with dryers at 55°C, 60°C, 65°C and 70°C temperatures. All drying trials were performed in three replications. Drying performance (drying duration, final moisture content), drying kinetics, colour analysis, energy consumption, chemical analyses were performed for all drying methods. Fresh samples reached to desired moisture contents in 20-300 hours. To define time-dependent changes in moisture contents, Page, Logarithmic and Midilli-Küçük equations were used. Page equation yielded the worst estimations. There were not significant differences in “a” redness values of fresh samples, 65-70C of oven dryer and all temperatures of sensitive dryer. Sensitive dryer yielded the closet pH values to fresh samples. Based on current findings, it was concluded that oven drying, and sensitive drying were suitable for drying Selinus tomato variety.