Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size

Abstract By offering a powder that ensures the healthy value of fruits, proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is critical importance with regard properties powder. But separation product by usually associated compositional changes. In this study, orange same composition but different was compared. sizes considered (269 ± 4, 189 118 3 µm) offer bioactive compound content guarantee good flowability: angle repose, compressibility, density, porosity Hausner’s Carr’s indexes. Nevertheless, grinding can used as simple green technology which adjust so obtain rehydrated products differing viscosities and, therefore, powders applications: smaller size, lower viscosity.