A novel method for air drying aloe leaf slices by covering with filter papers as a shrink-proof layer

S. A. Kim, J. H. Baek, S. J. Lee, S. Y. Choi, W. Hur, S. Y. Lee

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

To prevent the shrinkage of aloe vera slices during air drying, a method utilizing a shrink-proof layer was developed. The sample was configured of whole leaf aloe slices, where 1 side or both sides were covered with filter papers as shrink-proof layers. After air drying by varying the air temperature and the slice thickness, the drying characteristics, as well as several quality factors of the dried aloe vera leaf slices, were analyzed. In the simulation of the drying curves, the modified Page model showed the best fitness, representing a diffusion-controlled drying mechanism. Nonetheless, there was a trace of a constant-rate drying period in the samples dried by the method. Shrinkage was greatly reduced, and the rehydration ratios increased by approximately 50%. Scanning electron microscopic analysis revealed that the surface structure of original fibrous form was well sustained. FT-IR characteristics showed that the dried samples could sustain aloe polysaccharide acetylation. Furthermore, the functional properties of the dried slices including water holding capacity, swelling, and fat absorption capability were improved, and polysaccharide retention levels increased by 20% to 30%. Therefore, we concluded that application of shrink-proof layers on aloe slices provides a novel way to overcome the shrinkage problems commonly found in air drying, thereby improving their functional properties with less cost. Practical Application: This research article demonstrates a novel air drying method using shrink-proof layers to prevent the shrinkage of aloe slices. We analyzed extensively the characteristics of shrinkage mechanism and physical properties of aloe flesh gels in this drying system. We concluded that this method can be a beneficial means to retain the functional properties of dried aloe, and a potential alternative to freeze drying, which is still costly.

Original languageEnglish
Pages (from-to)E462-E470
JournalJournal of Food Science
Volume74
Issue number9
DOIs
Publication statusPublished - 2009 Nov

Keywords

  • Air drying
  • Aloe leaf
  • FT-IR
  • Scanning electron microscope
  • Shrink-proof layer

ASJC Scopus subject areas

  • Food Science

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