Author: He Q, Changhong L, Kojo E, Tian Z.
quality and safety hazards were analyzed based on the principle of total quality management (TQM) and HACCP during the manufacture of aloe vera gel juice. It covers production, identification of quality control points (QCPs) and critical control points (CCPs), and preventive (control) and corrective actions. were developed for the food industry to ensure the biological integrity, the organoleptic stability, and the quality of the final product, FSSCC22000 for safety assurance, good manufacture practices (GMP), control points for safety, pasteurization, 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, processing of aloe vera gel, derived from the leaf pulp of the plant, resource of functional food, especially for the preparation of health drinks which contain aloe vera gel and which have no laxative effects, aloe beverage industry, to improve product quality, to preserve and maintain almost all of the bioactive chemical entities naturally present in the plant during processing,
