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To reduce post-harvest losses of African catfish (Clarias gariepinus), a vital protein source that contributes 50–80% of dietary intake in Ghana, efficient preservation methods are needed. This study investigated how charcoal and briquette fuels influence the drying characteristics, drying kinetics, and energy efficiency of African catfish in an improved smoking oven. Fresh catfish samples (0.9 ± 0.1 kg) were dried at 70 °C using an improved smoke oven with enhanced temperature control and airflow under controlled conditions. The drying process exhibited an initial rapid phase of surface moisture removal, transitioning to slower internal diffusion. Charcoal outperformed briquettes, reducing moisture from 70.79% to 8.04% in 14 hours, achieving a higher drying rate (0.514 kg water/kg h), superior energy efficiency (50.67%), and lower specific fuel consumption (4.643 643 kg of fuel per kg of fresh fish). Conversely, charcoal briquettes yielded a final moisture content of 16.85% after 29 hours, with a drying rate of 0.248 kg water/kg.h, energy efficiency of 40.69%, and fuel consumption of 9.29 kg of fuel per kg of fresh fish. The Logarithmic model best described charcoal drying, while the Modified Henderson and Pabis model suited briquettes. Charcoal also required less energy (413.4 MJ/kg versus 780 MJ/kg), making it a more efficient fuel for fish smoking in terms of drying performance, energy use, and moisture removal. However, the economic sustainability of charcoal versus briquettes may depend on their relative costs. Future studies should assess sensory quality, PAH levels, and economic impacts to ensure the production of safe, high-quality, and cost-effective fish smoking.
Keywords: Fish smoking; Drying characteristics; Clarias gariepinus; Charcoal; Briquettes