Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

Freeze-drying is a good alternative means of obtaining fruit products, with significant amount thermolabile bioactive compounds. Despite the excellent benefits, this method provides dehydrated product, and its main drawback high cost due to duration process. Heat may be applied shelf so as shorten process time, long does not affect quality product. In study, impact freeze-drying temperature, 30 50 °C, on compounds product obtained from an orange juice formulated gum Arabic bamboo fibre has been considered, temperature’s effect porosity, colour mechanical properties cake flowability rehydration capacity powder, together sensory evaluation rehydrated The results point °C being recommended temperature for This shortens time by 64%, promotes vitamin C content no total phenols carotenoids, leads cakes having better behaviour powdered