Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel

https://doi.org/10.17221/13/2014-RAECitation:Jha R.K., Prabhakar P.K., Srivastav P.P., Rao V.V. (2015): Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel. Res. Agr. Eng., 61: 141-149.
download PDF
Aloe vera possesses therapeutic, antioxidant and some other functional properties. These properties may be affected by processing operations. The present study investigated the influence of operating temperature on vacuum drying characteristics, functional properties and the inner solid structure of the fresh aloe vera gel. The gel was dried at a constant pressure of 720 mm Hg in the drying chamber at varying temperature of 30–60°C. The experimental data of moisture ratio of Aloe vera were used to fit different models and the effective moisture diffusion coefficients and activation energy were also calculated. The Page model was found to be the best fit to experimental data. The functional properties like water retention capacity, fat absorption capacity, and swelling of the dried product were studied and found to be decreased with increasing operating temperature. The damage to the inner solid structure was more pronounced at higher temperatures because of faster mass transfer through the pores of the solid. The best quality product was obtained when the temperature was maintained at 30°C.
References:
Bhattacharya Mrittika, Srivastav Prem Prakash, Mishra Hari Niwas (2015): Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus). Journal of Food Science and Technology, 52, 2013-2022  https://doi.org/10.1007/s13197-013-1209-2
 
Caprez Andrea, Arrigoni Eva, Amadò Renato, Neukom Hans (1986): Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. Journal of Cereal Science, 4, 233-239  https://doi.org/10.1016/S0733-5210(86)80025-X
 
Chang Xiu Lian, Wang Changhai, Feng Yongmei, Liu Zhaopu (2006): Effects of heat treatments on the stabilities of polysaccharides substances and barbaloin in gel juice from Aloe vera Miller. Journal of Food Engineering, 75, 245-251  https://doi.org/10.1016/j.jfoodeng.2005.04.026
 
Chung M.H., Choi S.W. (2006): Wound healing effect. In: Park Y.I., Lee S.K.: New Perspectives on Aloe. New York, Springer Science.
 
Crank J. (1975): The Mathematics of Diffusion, 2nd Ed. London, Oxford University Press.
 
ESHUN KOJO, HE QIAN (2004): Aloe Vera: A Valuable Ingredient for the Food, Pharmaceutical and Cosmetic Industries—A Review. Critical Reviews in Food Science and Nutrition, 44, 91-96  https://doi.org/10.1080/10408690490424694
 
Femenia Antoni, Garcı́a-Pascual Pablo, Simal Susana, Rosselló Carmen (2003): Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller. Carbohydrate Polymers, 51, 397-405  https://doi.org/10.1016/S0144-8617(02)00209-6
 
Femenia Antoni, Sánchez Emma S., Simal Susana, Rosselló Carmen (1999): Compositional features of polysaccharides from Aloe vera (Aloe barbadensis Miller) plant tissues. Carbohydrate Polymers, 39, 109-117  https://doi.org/10.1016/S0144-8617(98)00163-5
 
Heldman D.R., Lund D.B. (2006): Handbook of Food Engineering. New York, Marcel Dekker.
 
Jarayaman K.S., Das Gupta D.K. (1995): Drying of fruits and vegetables. In: Mujumdar A.S.: Handbook of Industrial Drying. 2nd Ed. New York, Marcel Dekker: 643–690.
 
Jaya S., Das H. (2003): A Vacuum Drying Model for Mango Pulp. Drying Technology, 21, 1215-1234  https://doi.org/10.1081/DRT-120023177
 
Kuniak L., Marchessault R.H. (1972): Study of cross-linking reaction between epichlorhydrin and starch. Starch/Stärke, 4: 100–116.
 
Lee C.K. (2006): Immunomodulatory activity. In: Park Y.I., Lee S.K. (eds): New Perspectives on Aloe. New York, Springer Science: 155–167.
 
Lopez A., Iguaz A., Esnoz A., Virseda P. (2000): THIN-LAYER DRYING BEHAVIOUR OF VEGETABLE WASTES FROM WHOLESALE MARKET. Drying Technology, 18, 995-1006  https://doi.org/10.1080/07373930008917749
 
Martinez M., Betancourt J., Alonso N. (1996): Ausencia de actividad antimicrobiana deun extracto acuosoliofilizado de Aloe vera (Sábila). Revista Cubana Plantas Medicinales, 1: 18–20.
 
Mcanalley B.H. (1993): Process for preparation of aloe products. European Patent WO 89/06539.
 
Okos M.R., Narsimahan G., Singh R.K., Weitnauer A.C. (1992). Food dehydration. In: Heldman D.R., Lund D.B. (eds): Handbook of Food Engineering. New York, Marcel Dekker, 437–462.
 
Pardeshi I. L., Arora S., Borker P. A. (2009): Thin-Layer Drying of Green Peas and Selection of a Suitable Thin-Layer Drying Model. Drying Technology, 27, 288-295  https://doi.org/10.1080/07373930802606451
 
Ro J.Y. (2006): Anti-allergic responses. In: Park Y.I., Lee S.K.: New Perspectives on Aloe. New York, Springer Science: 95–126.
 
Sahay K.M., Singh K.K. (2001): New Delhi, Unit operations in Agricultural Processing.
 
Thibault J.F., Lahaye M.M., Guillon F. (1992): Physico-chemical properties of food plant cell walls. In: Schweizer T.F., Edwards C. (eds): Dietary Fibre – A Component of Food. London, Springer: 21–39.
 
Vega G Antonio, Ampuero C Nevenka, Díaz N Luis, Lemus M Roberto (2005): EL ALOE VERA (ALOE BARBADENSIS MILLER) COMO COMPONENTE DE ALIMENTOS FUNCIONALES. Revista chilena de nutrición, 32, -  https://doi.org/10.4067/S0717-75182005000300005
 
P. W. Westerman , G. M. White , I. J. Ross (1973): Relative Humidity Effect on the High-Temperature Drying of Shelled Corn. Transactions of the ASAE, 16, 1136-1139  https://doi.org/10.13031/2013.37715
 
Wu Long, Orikasa Takahiro, Ogawa Yukiharu, Tagawa Akio (2007): Vacuum drying characteristics of eggplants. Journal of Food Engineering, 83, 422-429  https://doi.org/10.1016/j.jfoodeng.2007.03.030
 
Yaldiz Osman, Ertekin Can, Uzun H.Ibrahim (2001): Mathematical modeling of thin layer solar drying of sultana grapes. Energy, 26, 457-465  https://doi.org/10.1016/S0360-5442(01)00018-4
 
Zhu Aishi, Shen Xinqi (2014): The model and mass transfer characteristics of convection drying of peach slices. International Journal of Heat and Mass Transfer, 72, 345-351  https://doi.org/10.1016/j.ijheatmasstransfer.2014.01.001
 
download PDF

© 2020 Czech Academy of Agricultural Sciences