Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process

Autores
Miranda, Margarita; Vega Gálvez, Antonio; García, Purificación; Di Scala, Karina Cecilia; Shi, John; Xue, Sophia; Uribe, Elsa
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 ◦C, in a convective dryer with a constant air flow of 2.0±0.2 m/s. Rehydration ratio, water holding capacity, texture, microstructure and total polysaccharide content were evaluated. Drying kinetics was estimated using the Weibull distribution (r2 > 0.97 and Chi-square < 0.0009). Values of scale and shape parameters ranged from 90.94 to 341.06 (min) and 1.43 to 1.49, respectively. Furthermore, the influence of temperature on the model parameters as well as on the quality attributes was analysed using a least significant difference test (p-value < 0.05). These effects were more evident for the long drying period (e.g. 810 min at 50 ◦C). However, minor alterations in the structural properties and total polysaccharide content were produced at drying temperatures of 60–70 ◦C, resulting in a high quality gel.
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: García, Purificación. Universidad Politécnica de Valencia; España
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Shi, John. University of Guelph; Canadá
Fil: Xue, Sophia. University of Guelph; Canadá
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Materia
ALOE VERA
MICROSTRUCTURE
TEXTURE
DRYING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/242781
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying processMiranda, MargaritaVega Gálvez, AntonioGarcía, PurificaciónDi Scala, Karina CeciliaShi, JohnXue, SophiaUribe, ElsaALOE VERAMICROSTRUCTURETEXTUREDRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 ◦C, in a convective dryer with a constant air flow of 2.0±0.2 m/s. Rehydration ratio, water holding capacity, texture, microstructure and total polysaccharide content were evaluated. Drying kinetics was estimated using the Weibull distribution (r2 > 0.97 and Chi-square < 0.0009). Values of scale and shape parameters ranged from 90.94 to 341.06 (min) and 1.43 to 1.49, respectively. Furthermore, the influence of temperature on the model parameters as well as on the quality attributes was analysed using a least significant difference test (p-value < 0.05). These effects were more evident for the long drying period (e.g. 810 min at 50 ◦C). However, minor alterations in the structural properties and total polysaccharide content were produced at drying temperatures of 60–70 ◦C, resulting in a high quality gel.Fil: Miranda, Margarita. Universidad de La Serena; ChileFil: Vega Gálvez, Antonio. Universidad de La Serena; ChileFil: García, Purificación. Universidad Politécnica de Valencia; EspañaFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Shi, John. University of Guelph; CanadáFil: Xue, Sophia. University of Guelph; CanadáFil: Uribe, Elsa. Universidad de La Serena; ChileElsevier2010-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242781Miranda, Margarita; Vega Gálvez, Antonio; García, Purificación; Di Scala, Karina Cecilia; Shi, John; et al.; Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process; Elsevier; Food and Bioproducts Processing; 88; 2-3; 6-2010; 138-1440960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S096030850900042Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2009.06.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:46:18Zoai:ri.conicet.gov.ar:11336/242781instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:46:18.441CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
title Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
spellingShingle Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
Miranda, Margarita
ALOE VERA
MICROSTRUCTURE
TEXTURE
DRYING
title_short Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
title_full Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
title_fullStr Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
title_full_unstemmed Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
title_sort Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
dc.creator.none.fl_str_mv Miranda, Margarita
Vega Gálvez, Antonio
García, Purificación
Di Scala, Karina Cecilia
Shi, John
Xue, Sophia
Uribe, Elsa
author Miranda, Margarita
author_facet Miranda, Margarita
Vega Gálvez, Antonio
García, Purificación
Di Scala, Karina Cecilia
Shi, John
Xue, Sophia
Uribe, Elsa
author_role author
author2 Vega Gálvez, Antonio
García, Purificación
Di Scala, Karina Cecilia
Shi, John
Xue, Sophia
Uribe, Elsa
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ALOE VERA
MICROSTRUCTURE
TEXTURE
DRYING
topic ALOE VERA
MICROSTRUCTURE
TEXTURE
DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 ◦C, in a convective dryer with a constant air flow of 2.0±0.2 m/s. Rehydration ratio, water holding capacity, texture, microstructure and total polysaccharide content were evaluated. Drying kinetics was estimated using the Weibull distribution (r2 > 0.97 and Chi-square < 0.0009). Values of scale and shape parameters ranged from 90.94 to 341.06 (min) and 1.43 to 1.49, respectively. Furthermore, the influence of temperature on the model parameters as well as on the quality attributes was analysed using a least significant difference test (p-value < 0.05). These effects were more evident for the long drying period (e.g. 810 min at 50 ◦C). However, minor alterations in the structural properties and total polysaccharide content were produced at drying temperatures of 60–70 ◦C, resulting in a high quality gel.
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: García, Purificación. Universidad Politécnica de Valencia; España
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Shi, John. University of Guelph; Canadá
Fil: Xue, Sophia. University of Guelph; Canadá
Fil: Uribe, Elsa. Universidad de La Serena; Chile
description Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 ◦C, in a convective dryer with a constant air flow of 2.0±0.2 m/s. Rehydration ratio, water holding capacity, texture, microstructure and total polysaccharide content were evaluated. Drying kinetics was estimated using the Weibull distribution (r2 > 0.97 and Chi-square < 0.0009). Values of scale and shape parameters ranged from 90.94 to 341.06 (min) and 1.43 to 1.49, respectively. Furthermore, the influence of temperature on the model parameters as well as on the quality attributes was analysed using a least significant difference test (p-value < 0.05). These effects were more evident for the long drying period (e.g. 810 min at 50 ◦C). However, minor alterations in the structural properties and total polysaccharide content were produced at drying temperatures of 60–70 ◦C, resulting in a high quality gel.
publishDate 2010
dc.date.none.fl_str_mv 2010-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/242781
Miranda, Margarita; Vega Gálvez, Antonio; García, Purificación; Di Scala, Karina Cecilia; Shi, John; et al.; Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process; Elsevier; Food and Bioproducts Processing; 88; 2-3; 6-2010; 138-144
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242781
identifier_str_mv Miranda, Margarita; Vega Gálvez, Antonio; García, Purificación; Di Scala, Karina Cecilia; Shi, John; et al.; Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process; Elsevier; Food and Bioproducts Processing; 88; 2-3; 6-2010; 138-144
0960-3085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S096030850900042X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2009.06.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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