Osmotic dehydration of Aloe vera (Aloe barbadensis Miller)

Journal of Food Engineering

Volumn 97, Issue 2, 2010, Pages 154-160

  Garcia Segovia P ^a   Mognetti, C ^a   Andres Bello A ^a   Martinez Monzo J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Aloe barbadensis Miller; Dehydration kinetics; Diffusion coefficient; Osmotic dehydration

Indexed keywords

ALOE BARBADENSIS; ALOE VERA; ANTI-BACTERIA; ANTI-INFLAMMATORIES; BURN HEALING; DEHYDRATION KINETICS; DIFFUSION COEFFICIENTS; DIFFUSIVITIES; EFFECT OF TEMPERATURE; EFFECTIVE DIFFUSION COEFFICIENTS; HIGH WATER CONTENT; MASS FLUX; MASS-TRANSFER KINETICS; OSMOTIC DEHYDRATION; SUCROSE SOLUTION; UNSTABLE PRODUCT; WATER LOSS; WEIGHT REDUCTION;

ATMOSPHERIC PRESSURE; DEWATERING; OSMOSIS; SUGAR (SUCROSE); THERMAL EFFECTS; WATER CONTENT;

DEHYDRATION;

ALOE; ALOE VERA;

EID: 70450224437     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.004     Document Type: Article

References (25)

1. AOAC, 1990/1980. Official Method of Analysis of the Association of Official Analytical Chemist. No. 934.06. Arlinghton, USA.
2. Barat J.M., Alvarruiz A., Chiralt A., and Fito P. A mass transfer modelling approach in osmotic dehydration. Engineering and Food at ICEF 7 (1997), Sheffield Academic Press Ltd., UK
3. Barat J.M., Fito P., and Chiralt A. Modelling of simultaneous mass transfer and structural changes in fruit tissues. Journal of Food Engineering 49 (2001) 77-85
4. Bui H.-T., Makhlouf J., and Ratti C. Osmotic dehydration of tomato in sucrose solutions: Fick's law classical modeling. Journal of Food Science 74 5 (2009) E250-E258
5. Cháfer M., González-Martínez C., Ortolá M.D., Chiralt A., and Fito P. Kinetics of osmotic dehydration in orange and mandarin peles. Journal of Food Processing Engineering 24 (2001) 273-289
6. Chung M.H., and Choi S.W. Wound healing effect. In: Park Y.I., and Lee S.K. (Eds). New Perspectives on Aloe (2006), Springer Science, NY 63-81
7. Crank J. The Mathematics of Diffusion. second ed. (1975), Clarendon Press, Oxford
8. Eshun K., and He Q. Aloe vera: a valuable ingredient for the food, pharmaceutical and cosmetic industries. A review. Critical Reviews in Food Science and Nutrition 44 (2004) 91-96
9. Femenia A., Sánchez E., Simal S., and Rosselló C. Compositional features of polysaccharides from Aloe vera (Aloe barbadensis Miller) plant tissues. Carbohydrate Polymers 39 2 (1999) 109-117
10. Femenia A., García-Pascual P., Simal S., and Rosselló C. Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller. Carbohydrate Polymers 51 4 (2003) 397-405
11. Fito P., and Chiralt A. An approach to the modelling of solid food-liquid operations: application to osmotic dehydration. In: Fito P., Ortega E., and Barbosa G. (Eds). Food Engineering 2000 (1997), Chapman and Hall, NY 231-252
12. Lee C.K. Immunomodulatory activity. In: Park Y.I., and Lee S.K. (Eds). New Perspectives on Aloe (2006), Springer Science, NY 155-167
13. Lenart A. Osmo-convective drying of fruits and vegetables: technology and application. Drying Technology 14 (1996) 391-413
14. Lombard G.E., Oliveira J.C., Fito P., and Andrés A. Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering 85 (2008) 277-284
15. McAnalley, B.H., 1993. Process for Preparation of Aloe Products. European Patent WO 89/06539.
16. Panades G., Castro D., Chiralt A., Fito P., Nuñez M., and Jimenez R. Mass transfer mechanisms occurring in osmotic dehydration of guava. Journal of Food Engineering 87 (2008) 386-390
17. Raoult-Wack A.L. Recent advances in the osmotic dehydration of foods. Trends Food Science and Technologies 5 (1994) 255-260
18. Ro J.Y. Anti-allergic responses. In: Park Y.I., and Lee S.K. (Eds). New Perspectives on Aloe (2006), Springer Science, NY 95-126
19. Spiess, W.E.L., Behsnilian, D., 1998. Osmotic treatments in food processing, current state and future needs. In: 11th International Drying Symposium, August 19-22, Ziti Editions, Thessaloniki, Greece.
20. Torreggiani D. Osmotic dehydration in fruit and vegetable processing. Food Research International 26 (1993) 59-68
21. Torreggiani D., and Bertolo G. Present and future in process control and optimization of osmotic dehydration. In: Taylor S.L. (Ed). Advanced in Food and Nutrition Research vol. 48 (2004), Academic Press, Inc., USA 174-225
22. Tortoe, C., 2004. Osmotic Dehydration of Foods-Development of Predictive Models. Ph.D. Thesis. University of Greenwich, UK.
23. Tortoe C., Orchard J., and Anthony Beezer A. Osmotic dehydration kinetics of apple, banana and potato. International Journal of Food Science and Technology 42 (2007) 312-318
24. Vega A., Ampuero N., Díaz L., and Lemus R. El Aloe Vera (Aloe barbadensis Miller) como componente de alimentos funcionales. Revista Chilena de Nutrición 32 3 (2005) 208-214
25. Yao Z., and Le Maguer M. Mathematical modeling and simulation of mass transfer in osmotic dehydration processes. Part I: conceptual and mathematical model. Journal of Food Engineering 29 (1996) 349-360