|
KMID : 1024420130170020112
|
|
Food Engineering Progress
2013 Volume.17 No. 2 p.112 ~ p.120
|
|
|
Influence of Temperature on Mass Transfer Kinetic and Microscopic Structure During DIS Process of Aloe vera Leaf
|
|
Kwon Hye-Mi
Cha Ji-Min
Hur Won
Lee Shin-Young
|
|
|
Abstract
|
|
|
|
To enhance the performance of the DIS (dewatering & impregnation soaking) process for Aloe vera leaf slices, the effect of temperature on DIS was investigated. DIS performance (water loss, solid gain) at various temperatures (25oC-55oC) was analyzed and changes of cell tissue structures were monitored by microscopic examination. DIS was carried out with an immersion time of 0-2 h and a thickness of Aloe vera leaf slices of 0.5 cm using poly(ethylene glycol) of 40% (w/v) with a molecular weight of 4,000 Da as a hypertonic solution. Increasing immersion temperature showed higher levels of water loss. In addition, the microscopic structures of samples treated at higher temperatures (55oC) indicated more disruption than those of samples treated at lower temperatures (25 and 35oC). The highest level of glucomannan content was observed at the 35oC of immersion temperature. The DIS sample treated at 35oC for 2 h without any pretreatment was air dried at room temperature, and this dried sample showed both improved cell structure and rehydration property in comparison to that of the sample prepared without DIS. Peleg and Weibull models were found to be the most accurate for describing the rehydration kinetics of aloe samples.
|
|
|
KEYWORD
|
|
|
aloe vera L., dewatering & impregnation soaking process, temperature effect, microscopic structure, mass transfer
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|