Influence of freeze-drying conditions on orange powder flowability

[EN] Freeze-drying may be a good alternative to get less perishable fruit products. The objective of the present study was to evaluate the impact of freeze-drying conditions of an orange puree on some flow related and rehydration properties of the obtained powders. The results showed that the application of heat during freeze-drying does not affect the parameters studied. However, the partial dehydration of the initial sample results in a lesser porosity and wettability values.The authors thank the Ministerio de Economía, Industria y Competitividad for the financial support given through the Project AGL 2017-89251-R (AEI/FEDER-UE) and the Ministerio of Educación, Cultura y Deporte for the FPU grant (FPU14 / 02633) granted to Ms. Andrea Silva.Usganda, M.; Silva Espinoza, MA.; Egas, L.; Camacho, MDM.; Martínez-Navarrete, N. (2018). Influence of freeze-drying conditions on orange powder flowability. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 835-841. https://doi.org/10.4995/IDS2018.2018.748083584