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.
