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|Título :||Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis Miller) as a function of its rheological properties|
|Autor :||Cervantes Martínez, C. V.|
González Laredo, R. F.
Herrera Valencia, E. E.
Gallegos-Infante, J. A.
Rocha-Guzman, N. E.
|Palabras clave :||Rheological properties|
|Fecha de publicación :||mar-2014|
|Editorial :||LWT Food Science and Technology|
|Citación :||Volume 55;2|
|Resumen :||a b s t r a c t Spray Drying (SD) was used to obtain Aloe vera powder from fresh plants. The powder was reconstituted in an aqueous medium and its rheological properties, particle size distribution (PSD), thermal properties (differential scanning calorimetry, DSC), and morphology (scanning electron microscopy, SEM) were evaluated in order to find an alternative to natural gum to be used in the food industry. Rheological measurements were conducted at 25 _C in aqueous concentrations of 3 g/100 mL and 6 g/100 mL. A 23 factorial design was used with three central points to evaluate yield, efficiency and the rheological properties of reconstituted powders, results were compared with a liophilized (FD) sample of A. vera mucilage. Experimental results showed that the shear viscosity decreased with the increase of the inlet air temperature and the speed of atomization, and it increased with increasing feed flow in SD. Additionally, most powders obtained in all treatments have an average particle diameter of w10 mm with a modal distribution (PSD). The best conditions of SD in order to obtain a good thickening agent were: 150 _C inlet temperature, 1.5 L/h feed rate and atomization speed of 275,000 rpm, and with rheological properties very close to those of the FD sample.|
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