evaluation the effect of enzymatic process on the edible aloe vera gel viscosity using commercial cellulase

aloe vera is a plant of the liliaceae family with a brilliant history in disease treatment. in addition to the pharmaceutical, cosmetic, and health care industries, this plant is used in food industry due to having various nutrients such as amino acids and various vitamins or anti-bacterial compounds. the purpose of this study was to investigate the effects of variables such as temperature, time, and cellulase concentration to reduce the gel viscosity of edible aloe vera .  lowering the gel viscosity increases the gel condensation rate and spray dryer efficiency. so, in this study, the effects of different variables, including temperature, enzymatic process time and cellulase concentration was investigated on aloe vera gel viscosity using a commercial cellulase enzyme. according to the results, temperature, process time and enzyme concentration are the affecting parameters on the gel viscosity. by increasing the temperature, without incorporating the enzyme, a sharp decrease in viscosity was observed so that in 55°c the viscosity decreased to 9.2 cp. by addition of constant amount of enzyme, the gel viscosity reached to 5.1 cp after 34 minutes, with 9.5 g e/100 g sg enzyme concentration, viscosity reached to the minimum value 4.2 cp. the results were statistically significant at the 5% probability level and indicate that the model was significant. finally, the use of enzymatic processing for the production of aloe vera concentrate or powder is appropriate because by reducing the gel viscosity, gel condensation rate will increase and it’s drying is economically efficient.