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

Jha, RM; Prabhakar, Pramod K.; Srivastav, Prem Prakash; Rao, V. V. Basava

doi:10.17221/13/2014-rae

Cited by 17 publications

(20 citation statements)

References 21 publications

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“…It can be seen in Figure 2 that the higher the temperature and the lower the thickness, the shorter the processing time is to reach the same moisture level. Similar behavior in the effect of temperature was observed during the drying of A. vera gel by other authors using hot air drying [ 10 , 29 ], vacuum drying [ 30 ], and osmotic dehydration [ 13 ]. Regarding the effect of thickness on drying time, similar behavior was observed during RW drying of mango slices [ 24 ], papaya puree [ 27 ], and kiwi slices [ 31 ].…”

Section: Resultssupporting

confidence: 79%

“…In contrast, the parameters n, a, and b did not present any behavior associated with temperature and/or sample thickness. Similar results were reported during the drying of A. vera [10,30] and tomato slices [41]. The Midilli-Kuck model successfully represents the drying kinetics in different foods, as reported by other authors during the drying of papaya by RW [27]; lemon slices by oven drying [43]; persimmon by osmo-convective drying [44]; banana slices by hot air drying [37].…”

Section: Drying Kinetic Modelssupporting

confidence: 82%

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Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Ayala-Aponte

Cardenas-Nieto

Tirado

2021

Foods

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In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli–Kuck was the best predicting model. Short drying times (55–270 min) were needed to reach 0.10 g water/g solid. In addition, the technique yielded samples with high rehydration capacity (24–29 g water/g solid); high retention of color (∆E, 3.74–4.39); relatively low losses of vitamin C (37–59%) and vitamin E (28–37%). Regardless of the condition of temperature and sample thickness, a high-quality dried Aloe vera gel could be obtained. Compared with other methods, Refractance Window® drying of Aloe vera achieved shorter drying times with higher quality retention in terms of color, vitamins C and E, and rehydration. Finally, the dried Aloe vera gel could be reconstituted to a gel close to its fresh state by rehydration.

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Section: Resultssupporting

confidence: 79%

Section: Drying Kinetic Modelssupporting

confidence: 82%

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Ayala-Aponte

Cardenas-Nieto

Tirado

2021

Foods

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“…Therefore, the Page model provides a better assessment for the banana flower drying process. Similarly, in previous studies, the Page model was considered as the best‐fitted model to describe the drying behavior of food products and medicinal plants such as star fruit slices (Hii & Ogugo, 2014), aloe vera ( Aloe barbadensis Miller ) gel (Jha et al., 2015), Loquat ( Eriobotrya japonica ) slices (Mishra & Sharma, 2019), thyme ( Thymus vulgaris ) leaves (Turan & Fıratlıgil, 2019), persimmon Slices (Senadeera et al., 2020). Parameters of thin‐layer drying models are presented in Table 2.…”

Section: Resultsmentioning

confidence: 99%

“…Experimental data modeling was done by using different mathematical models that describe moisture ratio with temperature, which sequentially relates moisture gradient in actual time with initial and equilibrium levels (Jha et al., 2015)

X_{normalt} = \frac{m_{t} ‐ m_{normalg}}{m_{g}}

where m t is the mass of the sliced banana flower sample at any time (g) and m g is the dried mass of the sliced banana flower sample (g).…”

Section: Methodsmentioning

confidence: 99%

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Jha

Meghwal

Prabhakar

et al. 2021

J. Food Process. Preserv.

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Banana flowers are highly susceptible to enzymatic browning. Different pretreatments are generally used to reduce enzymatic browning and also helpful to reduce the bitterness of banana flowers. This study explored different pretreatments effects on drying kinetics, moisture diffusion, physical, functional, flow, and sensory properties of banana flower powder. Samples were pretreated with five different pretreatments (T0: Control, T1: Blanching, T2: Citric acid solution, T3: Lemon juice, T4: Brine solution, T5: Rice rinse water) then dried under a tray dryer (50°C). Experimental data were fitted to thin‐layer drying models and the Page model was found the best‐fitted model for all pretreatments with the highest R2 values of 0.99652 (T0), 0.99584 (T1), 0.99438 (T2), 0.99499 (T3), 0.9950(T4), and 0.99903(T5). The diffusivity coefficient of moisture transfer was calculated by using Fick's second law and varied from 1.2925 × 10−6m2/s to 9.8493 × 10−7m2/s. Sample T5 showed the highest lightness L* of 56.66 ± 1.56 with redness (a*) of 2.31 ± 0.56, and yellowness (b) of 9.79 ± 0.42. The highest water solubility index was 35.8341 ± 0.35% (T0) and bulk and tapped density were varied from 0.3315 to 0.4023 g/cm3 and 0.4109 to 0.467 g/cm3. Pretreatments also affected flow, foaming, and oil binding properties. Industrial applications The finding of this study can be applied in the waste utilization process in banana farms and help to generate income for farmers. Pretreatment before processing can reduce enzymatic browning, bitterness, starchy flavor, and also helps to enhance functional, flow, color characteristic of banana flower powder which will increase consumer demand. This comparative study regarding pretreatment can be useful for different processing. The present work suggests that dipping banana flower slices in lemon juice and rice rinse water before drying operation valuable pretreatment technology for banana flower drying, which can not only improve color parameters of banana flower powder, but also enhance some functional and flow properties of banana flower powder. Data generated can be used for process design and new food product formulation. Novelty Impact Statement Drying of banana waste (flower) has been mathematically modeled. Effective diffusivity has been determined for understanding the physico‐functional properties. Functional properties of banana flower powder are studied which is useful for new product development.

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“…The values for the effective moisture diffusivity of the kerupuk ranged from 1.0413 × 10 -10 to 1.6363 × 10 -10 m 2 •s -1 for the garlic flavour, from 1.0007 × 10 -10 to 1.5619 × 10 -10 m 2 •s -1 for the chili flavour and ranged from 1.0000 × 10 -10 to 1.6228 × 10 -10 m 2 •s -1 for seaweed flavour. The values of D eff were in the range of 10 -12 to 10 -8 for the food materials (Mirzaee et al 2009;Jha et al 2015).…”

Section: Effective Diffusivitiesmentioning

confidence: 98%

Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"

Kusumaningrum¹,

Prasetyo²,

Herawati³

et al. 2019

Res. Agric. Eng.

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An oven drying method was used to dry traditional Indonesian crackers, popularly known as kerupuk, applying drying temperatures of 50, 60 and 70°C and three different flavours, i.e., garlic, chili and seaweed. Newton, Page, Two terms, Midilli, Logarithmic and Henderson & Pabis mathematical models were used to fit the best model while the standard error of estimate (SSE), root mean square error (RMSE) and coefficient of correlation (r) were chosen as the criteria to determine the equation of the best fit drying model. The Midilli model was the best fit for all the kerupuk flavours. The effective moisture diffusivity was in the range of 1.0413 × 10–10–1.6363 × 10–10 m2·s–1 for the garlic flavour, 1.0007 × 10–10–1.5619 × 10–10 m2·s–1 for the chili flavour and from 1.0000 × 10–10 to 1.6228 × 10–10 m2·s–1 for the seaweed flavour. The activation energy of the garlic flavour, chili flavour and seaweed flavour kerupuk are 20.64, 20.64 and 22.57 kJ·mol–1, respectively. Furthermore, in the present study, the physical properties, i.e., the colour and hardness of the kerupuk crackers after the drying process was investigated.

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

Cited by 17 publications

References 21 publications

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"

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