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http://dx.doi.org/10.3746/jkfn.2010.39.7.1024

Dehydration of Opuntia ficus-indica and Aloe vera Slices Using Polyethylene Glycol and Comparison with Other Drying Methods  

Yu, Dong-Jin (Dept. of Food Science & Technology, Chungnam National University)
Wang, Suk-Mae (Dept. of Food Science & Technology, Chungnam National University)
Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.7, 2010 , pp. 1024-1029 More about this Journal
Abstract
Opuntia ficus-indica and Aloe vera slices were dried using 20, 30, and 40% polyethylene glycol (PEG) 4,000 as a dehydration agent, and the dried samples were compared with the hot-air dried and freeze dried in terms of rehydration ratio, color, and sensory evaluation. The moisture content of the PEG-treated samples decreased with increasing concentrations of polyethylene glycol. The rehydration ratio of the PEG-treated samples was better than those of the hot air-dried or freeze-dried samples. The color of the PEG-treated samples was similar to that of the freeze-dried samples and better than that of the hot air-dried samples. The sensory evaluation of PEG-treated samples was better than those of the hot air-dried or freeze-dried samples. These results suggest that dehydration of Opuntia ficus-indica and Aloe vera slices using PEG is very effective in terms of rehydration ratio and minimal damage of cell structure.
Keywords
Opuntia ficus-indica; Aloe vera slices; polyethylene glycol; dehydration;
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Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 1
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