Rheological behavior and modeling of an ultrafiltration process for Aloe vera

Author:

Medina‐Torres L.1ORCID,Guillen I. H. González2,Núñez‐Ramírez D. M.3,García‐Guzmán P.4,Calderas F.2ORCID,González Laredo R. F.5,Gonzalez Lozano M. A.3,Ramirez Torres L. A.6,Manero O.6

Affiliation:

1. Facultad de Química, Circuito Exterior Universidad Nacional Autónoma de México CDMX Mexico

2. Unidad de Bioingeniería L7 PP UMIEZ. Facultad de Estudios Superiores‐Zaragoza Universidad Nacional Autónoma de México CDMX Mexico

3. Facultad de Ciencias Químicas, Avenida Veterinaria S/N, Circuito Universitario Universidad Juárez del Estado de Durango (UJED) Durango Mexico

4. Departamento de Sistemas Biológicos Universidad Autónoma Metropolitana, Unidad Xochimilco CDMX Mexico

5. Departamento de Ing. Química y Bioquímica Instituto Tecnológico de Durango Durango Mexico

6. Instituto de Investigaciones en Materiales Universidad Nacional Autónoma de México CDMX Mexico

Abstract

AbstractAloe vera (Aloe barbadensis Miller) is employed as a food supplement containing mucopolysaccharides which contribute to a healthy diet. Aloe vera mucilage is usually obtained through an evaporation process. An alternative process to preserve polysaccharide properties is ultrafiltration (UF), which impedes degradation of the compound by temperature. This work analyses the effect of the UF process on the mechanical and rheological properties of Aloe vera considering the following variables: temperature (T), input feeding rate (V), and transmembrane pressure (ΔPTM). The permeate flux varies according to the operating conditions exhibiting non‐Newtonian effects. The determination of the mass transfer coefficient is based on the analogy of transport phenomena (heat transfer to mass transfer) in non‐Newtonian fluids to obtain the permeate flux. The results show that when the mucilage is fed as a diluted shear‐thinning fluid, the UF efficiency is positively affected. To describe the rheological behavior of the concentrated mucilage, the power law and the Bautista‐Manero‐Puig (BMP) models are used and compared. Results suggest that the BMP model represents better the experimental data of permeate flux as a function of filtrate concentration with respect to the experimentally measured permeate flux.Practical ApplicationsCurrently, the use of Aloe vera mucilage as encapsulating agents, thickeners, emulsifiers, and wall materials is highly appreciated by the food and pharmaceutical industry. This research shows that the concentrate obtained from Aloe vera mucilage by ultrafiltration (UF) preserves its rheological properties, unlike other thermal processes. Results represent an interesting and promising alternative to estimate the properties of Aloe vera using more realistic rheological models with promising applications in the food and pharmaceutical industry. The Aloe vera mucilage increases the health benefits using the mucilage in different concentrations in different industrial processes.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference22 articles.

1. Journal of Non‐Newtonian Fluid Mechanics 80 Understanding thixotropic and antithixotropic behavior of viscoelastic micellar solutions and liquid crystalline dispersions. I. The model

2. Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis Miller) as a function of its rheological properties

3. Ultrafiltration of non-newtonian fluids

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