Shalini*, Jaivir Singh, Ravi Kumar, Zarka Danish, Tarun Kumar, Ankit Sharma and Ankit Singh

Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut – 250110 (U.P.) India.

Received on 26 July 2016 and accepted on 09 October 2016



The present study was carried out to investigate the mass transfer kinetics of Aloe Vera gel cubes during osmo-convective and convective drying and its quality evaluation. Aloe Vera leaves were washed and cut into 25 x 25 x 25 mm cubes and were osmotically dehydrated in different concentration (43.2, 50, 60, 70, 76.8 O Brix) and process temperature (43.2, 50, 60, 70, 76.8 OC) with syrup to gel ratio (4.3:1, 5:1, 6:1, 7:1, 7.7:1) for 4 hr duration of osmosis. Central Composite Rotatable Design was used to analyse osmotic dehydration process. The osmosed and untreated Aloe Vera gel cubes were dried in tray dryer at 50 OC, 60 OC and 70 OC and hot air dryer at 60 OC, 70 OC and 80 OC. The effect of osmosis, sugar concentration and process temperature of syrup on mass reduction, water loss and sugar gain were studied during osmotic dehydration. It was found that mass reduction, water loss increased with increase of sugar concentration and process temperature while solid gain decreased with increase in sugar concentration and process temperature.

Keywords :Aloe Vera, Osmosis, CCRD, Water loss, Solid gain, Mass reduction.