Journal of Food Processing & Technology

Abstract

Effect of Centrifuge Speed on Gel Extraction from Aloe Vera Leaves

Chandegara VK and Varshney AK

This paper describes the extraction of gel from aloe vera leaves by use of method of centrifugation. The effect of different centrifuge speed, i. e. 2000, 5000 and 10,000 rpm at different temperature i.e. 5°C, 10°C and 32°C (ambient) ) and centrifuge holding duration i.e. 10, 20 and 30 min, on gel recovery and quality parameters like, viscosity of gel, refractive index of gel, was studied. An effort has been made to optimize the centrifuge speed for gel extraction from aloe vera leaves. It was concluded that the extraction of gel from aloe vera should be carried at 10000 rpm speed, 5°C temperature and 30 min duration, which yielded higher gel recovery and better quality of gel. Higher centrifuge speed leads more separation of gel molecules and fibers from aloe vera pulp to get clear gel.