Present study were investigated to evaluation the quality parameters in drying of Aloe vera in three temperatures (40, 50, 60 °C), air velocity (0.5, 1, 1/5 m/s) and hot air recycling (0, 50 and 75%) in order to reduce waste. The results showed that with increasing temperature, the samples showed less resistance to color change. The highest difference dried gel was at 70 °C so that the increasing air velocity and temperature was increased this index. Also, the maximum change pH and shrink were obtained to be 0.58 and 86.2%, at 60 °C and 1.5m/s respectively in case without recycling hot air, while its minimum value 0.3 and 70.6% were at 40 °C and 0.5m/s in case with 75% recycling hot air, respectively. The maximum value of rehydration water was obtained to be 301% at 40 °C and 0.5 m/s in case with 75% recycling hot air, while its minimum value 199% were at 60 °C and 1.5m/s in case without recycling hot air.
Esmail Adabi,M , Mosavi Seyedi,S R , Kalantari,D and Taghi Zadeh,A . (2016). Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer. Journal of food science and technology(Iran), 13(54), 85-93.
MLA
Esmail Adabi,M , , Mosavi Seyedi,S R , , Kalantari,D , and Taghi Zadeh,A . "Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer", Journal of food science and technology(Iran), 13, 54, 2016, 85-93.
HARVARD
Esmail Adabi M, Mosavi Seyedi S R, Kalantari D, Taghi Zadeh A. (2016). 'Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer', Journal of food science and technology(Iran), 13(54), pp. 85-93.
CHICAGO
M Esmail Adabi, S R Mosavi Seyedi, D Kalantari and A Taghi Zadeh, "Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer," Journal of food science and technology(Iran), 13 54 (2016): 85-93,
VANCOUVER
Esmail Adabi M, Mosavi Seyedi S R, Kalantari D, Taghi Zadeh A. Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer. Journal of food science and technology(Iran). 2016;13(54):85-93 (In Persian).
