알로에 베라의 DIS (Dewatering & Impregnation Soaking) 공정 중 물질 전달 동역학 및 미세구조에 미치는 온도의 영향

To enhance the performance of the DIS (dewatering & impregnation soaking) process for aloe vera leaf slices, the effect of temperature on DIS was investigated. DIS performance (water loss, solid gain) at various temperatures (25°C- 55°C) was analyzed and changes of cell tissue structures were monitored by microscopic examination. DIS was carried out with an immersion time of 0-2 h and a thickness of aloe vera leaf slices of 0.5 cm using poly(ethylene glycol) of 40% (w/v) with a molecular weight of 4,000 Da as a hypertonic solution. Increasing immersion temperature showed higher levels of water loss. In addition, the microscopic structures of samples treated at higher temperatures (55°C) indicated more disruption than those of samples treated at lower temperatures (25 and 35°C). The highest level of glucomannan content was observed at the 35°C of immersion temperature. The DIS sample treated at 35°C for 2 h without any pretreatment was air dried at room temperature, and this dried sample showed both improved cell structure and rehydration property in comparison to that of the sample prepared without DIS. Peleg and Weibull models were found to be the most accurate for describing the rehydration kinetics of aloe samples.