Osmo-air drying of aloe vera gel cubes

Osmo-air drying of aloe vera gel cubes,10.1007/s13197-010-0121-2,Journal of Food Science and Technology-mysore,P. S. Pisalkar,N. K. Jain,S. K. Jain

Osmo-air drying of aloe vera gel cubes   (Citations: 2)
BibTex | RIS | RefWorks Download
Aloe vera (Aloe barbadensis Miller) cubes of 12.5 × 12.5 × 12.5 mm thick were osmosed for 4 h in sugar syrup of 30, 40 and 50°Brix concentration and temperatures of 30 and 50°C at constant syrup to fruit ratio of 5:1. Osmosed and unosmosed aloe vera samples were hot air dried at 50, 60, 70 and 80°C with constant air velocity of 1.5 m/s. The water loss, solid gain and convective drying behaviour were recorded during experiments. It was observed that water loss and solid gain ranged from 39.2 to 71.3 and 2.7 to 6.3%, respectively during osmo-drying. The moisture diffusivity varied from 2.9 to 8.0 × 10−9 m²/s and 2.7 to 4.6 × 10−9 m²/s during air drying of osmosed and unosmosed aloe vera samples, respectively. Drying air temperature and osmosis as pre-treatment affected the water loss, solid gain, diffusivity at −p ≤ 0.01
Cumulative Annual
View Publication
The following links allow you to view full publications. These links are maintained by other sources not affiliated with Microsoft Academic Search.
    • ...Aloe vera is widely used for manufacturing food products, beverages, pharmaceuticals and cosmetics because of its aromatic properties, bitter taste, the cathartic activity of anthraquinones and other pharmacological activities such as emolliency, reduction of inflammation and acceleration of wound healing (Pisalkar et al. 2010)...
    • ...Aloe vera gel processed either by traditional hand filleting and/or whole leaf process can be reduced to powder form which improves shelf-life compared to liquid products and eliminate the cost of transport and storage (Ahlawat and Khatkar 2011)...

    C. T. Ramachandraet al. Shelflife and colour change kinetics of Aloe vera gel powder under acc...

Sort by: