Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Influence of freeze-drying conditions on orange powder flowability
Mariana Usganda, Andrea Silva, Luis Egas, María del Mar Camacho, Nuria Martínez-Navarrete

Last modified: 26-12-2018

Abstract


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.

Keywords: freeze-drying; porosity; wettability; angle of repose; particle size distribution

 


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