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Journal of Engineering and Applied Sciences
Year: 2016  |  Volume: 11  |  Issue: 3  |  Page No.: 662 - 670

Modeling the Aloe Vera Gel Drying Process in Microwave Oven by of Artificial Neural Network

Mohammad Ebrahim Kaveh and Mohammad Samipourgiri    

Abstract: Drying is one of the oldest methods of food preservation. Low efficiency of energy and long drying time during the drying wit downside speed is of major disadvantages of drying with hot air flow (displacement method). Due to thermal conductivity reduction of foodstuffs during descending speed, the drying process using displacement, velocity of heat transfer to the internal parts of the foodstuffs decreases. In order to alleviate these problems and prevent significant reduction in product quality and to achieve effective and rapid heat transfer process, using the microwave oven for drying food has been developed. In contrast to conventional heating systems, due to microwaves penetrate into the foodstuffs, the heat spreads throughout the foodstuffs. For this reason in microwave method the heat transfer rate is faster than other heating methods. Although, the space that equipment of microwave drying system compared with displacement dryer needs is just 20-35% but if it is not used properly, lead to loss of quality of product. The inner part of aloe vera leaf which has been separated from the green shell is called gel of aloe vera. In recent years, using this gel in the cosmetic and hygiene industry and in the formulation of foodstuffs has been widely grown. Aloe vera is from Liliaceae family. The >98-99% of aloe vera gel is composed of water and 60% of its solids composed of polysaccharide. The aim of this study is to investigate drying process of aloe vera gel with microwave. The main purpose of drying is produce products with higher maintenance and less costs for packaging and transport. Choosing an appropriate method for drying can lead to improve the final quality of the product.

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