Effect of Hybrid Photovoltaic Solar Drying Method on the Physicochemical Properties of Fresh and Dried Tomato Slices

Abstract

A hybrid photovoltaic solar dryer under the climatic conditions was used to dry tomato slices at Yola in Nigeria. The effect of this drying method on the physicochemical properties of the dried tomatoes was examined and compared with fresh tomatoes by using standard methods. The percentage proximate compositions of the fresh tomatoes was significantly different (p<0.05) from the dried ones. The fresh tomatoes contained 1.05% crude protein, 0.35% crude fat, 1.02% crude ash, 0.63% crude fiber and 2.57% carbohydrate while the open sun dried tomatoes contained 9.21% crude protein, 1.43% crude fat, 29.86% crude ash, 2.01% crude fiber and 49.24% carbohydrate. Solar dried tomatoes contained 10.67% crude protein, 1.47% crude fat, 47.03% crude ash, 2.41% crude fiber and 28.87% carbohydrate. Hybrid photovoltaic dried tomatoes contained 11.29% crude protein, 1.87% crude fat, 45.88% crude ash, 2.47% crude fiber and 30.86% carbohydrate. The titratable acidity of the hybrid photovoltaic dried tomatoes was significantly higher (p<0.05) than that of solar and open sun dried tomatoes. However, the pH of the fresh tomatoes was significantly higher (p<0.05) than the dried ones. The taste index showed that the tomatoes dried by hybrid photovoltaic drying method was superior to the tomato dried through direct solar energy dryer and open sun drying other products. Conclusively, tomato by hybrid photovoltaic drying method was superior to other drying methods used and given product with higher quality.