Quality and safety assurance in the processing of aloe vera gel juice

A quality (ISO9000: 2000) and safety (HACCP) management systems were developed for the food industry to ensure the biological integrity, the organoleptic stability, and the quality of the final product. A simplified flow diagram for the production of aloe vera gel juice is shown accompanied with analysis of quality and safety assurance. This study reveals that the control points for safety were addition of vitamin C and citric acid, and pasteurization; the control points for quality were reception of raw materials, filleting operation, grinding or homogenization, pectolytic enzyme addition, filtration, addition of vitamin C and citric acid, dearation, pasteurization, flash cooling, and storage. Preventative measures were proposed and critical control limits were determined at the same time.