1College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand-388001, Gujarat, India
2Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh, Gujarat, India
3Department of Statistics, Gujarat Commerce College, Gujarat University, Ahmedabad
*Corresponding author's e-mail: swati_anadani@yahoo.co.in
Online published on 2 January, 2019.
Aloe vera (Aloe Barbadensis Miller) fillets of size 10×10×10 and 10×10×05 mm were freeze dried at-25, -35, -45 and-55°C under vacuum and stored at room temperature in four different packages. The minimum increment in moisture content and reduction in phenol content during storage was found in the fillets packed in HDPE (with vacuum) followed by glass bottle. While the fillets packed in HDPE (without vacuum) showed maximum increment in moisture content during storage.
Aloe vera, Fillets, Freeze-drying, High vacuum drying, Packaging, Dried product quality
