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

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

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Miranda, M.; Vega-Galvez, A.; García-Segovia, P.; Di Scala, K.; Shi, J.; Xue, S.; Uribe, E. (2010). Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process. Food and Bioproducts Processing. 88(2-3):138-144. doi:10.1016/j.fbp.2009.06.001

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Title: Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
Author: Miranda, Margarita Vega-Galvez, Antonio García-Segovia, Purificación Di Scala, Karina Shi, John Xue, Sophia Uribe, Elsa
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 degrees C, in a convective dryer with a constant air flow of 2.0 +/- 0.2 m/s. Rehydration ratio, water holding capacity, ...[+]
Subjects: Aloe vera , Microstructure , Texture , Drying , Rehydration , Weibull distribution
Copyrigths: Cerrado
Source:
Food and Bioproducts Processing. (issn: 0960-3085 )
DOI: 10.1016/j.fbp.2009.06.001
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.fbp.2009.06.001
Thanks:
The authors gratefully acknowledge the Research Department of the Universidad de La Serena (project DIULS 220-2-06), Chile, for providing financial support for the publication of this research; as well as the National ...[+]
Type: Artículo

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