Department of Processing and Food Engineering College of Agricultural Engineering, P. B. No. 329, Raichur, 584 102 India.
Agricultural and Food Engineering Department Indian Institute of Technology, Kharagpur, 721 302 India.
J Food Sci Technol. 2013 Aug;50(4):747-54. doi: 10.1007/s13197-011-0398-9. Epub 2011 May 28.
Aloe vera gel powder was produced through dehumidified air drying of Aloe vere gel at optimized conditions of temperature, relative humidity and air velocity of 64 °C, 18% and 0.8 m.s(-1), respectively. The powder was packed in three different packaging materials viz., laminated aluminum foil (AF), biaxially oriented polypropylene (BOPP) and polypropylene (PP). The shelf-life of the powder was predicted on the basis of free flowness of product under accelerated storage condition (38 ± 1 °C, 90 ± 1% relative humidity) and was calculated to be 33.87, 42.58 and 51.05 days in BOPP, PP and AF, respectively. The storage stability of powder in terms of colour change was studied. The magnitude of colour change of Aloe vera gel powder during storage suggests that AF was better than BOPP and PP. The colour change of powder during storage followed first order reaction kinetics with a rate constant of 0.0444 per day for AF, 0.075 per day for BOPP and 0.0498 per day for PP.
采用优化的温度（64°C）、相对湿度（18%）和空气流速（0.8 m/s）条件，通过除湿空气干燥将库拉索芦荟凝胶制成粉末。粉末分别用三种不同的包装材料包装，即层压铝箔（AF）、双向拉伸聚丙烯（BOPP）和聚丙烯（PP）。根据加速储存条件（38±1°C，90±1%相对湿度）下产品的自由流动性，预测粉末的保质期，BOPP、PP 和 AF 的保质期分别为 33.87、42.58 和 51.05 天。研究了粉末在颜色变化方面的储存稳定性。储存过程中库拉索芦荟凝胶粉末的颜色变化程度表明，AF 优于 BOPP 和 PP。粉末在储存过程中的颜色变化遵循一级反应动力学，AF 的速率常数为每天 0.0444，BOPP 为每天 0.075，PP 为每天 0.0498。
