Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

摘要: Abstract The effect of air temperature on the physicochemical and nutritional properties antioxidant capacity Aloe vera (Aloe barbadensis Miller) gel was investigated. following parameters were analysed: proximal composition, water activity (aw), pH, acidity, non-enzymatic browning, surface colour, vitamin content (C E), mineral content, capacity. drying kinetics A. modelled using Wang–Singh equation, which provided a good fit for experimental data. Analysis variance revealed that exerted clear influence most quality parameters. A 80 90 °C resulted in significant variation and/or loss gel; addition, decreased at these temperatures. These effects also observed as result lengthy period (i.e., 810 min 50 °C). However, minor alterations produced temperatures 60–70 °C, resulting production high gel.