NDLI: Osmo-air drying of aloe vera gel cubes

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Osmo-air drying of aloe vera gel cubes

Content Provider	Springer Nature Link
Author	Pisalkar, P. S. Jain, N. K. Jain, S. K.
Copyright Year	2010
Abstract	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
Starting Page	183
Ending Page	189
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	48
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-10-19
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Aloe vera Osmosis Hot-air drying Moisture diffusivity Water loss Solid gain Chemistry/Food Science Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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