Freeze-drying is a good alternative to obtain high-quality fruit products. Process variables but also product composition may affect the properties of the obtained food. In this study, the water and solute composition of an orange product was varied by using the puree or the juice, by adding gum Arabic and bamboo fiber as carriers and by heating the mix or adding water. Water, °Brix, vitamin C, total phenol, and carotenoid content were quantified. The porosity and mechanical properties of the freeze-dried cake also as the particle size distribution, angle of repose, wetting time of the powder, and viscosity when rehydrated were analyzed. The greater amount of insoluble solute in the puree leads to a more porous and crunchier cake with higher carotenoid content. The presence of more soluble in the juice, vitamin C included, favors the powder flowability and wettability, the rehydrated product being less viscous. Gum Arabic with enough water forms a polysaccharide matrix that partially retains the vitamin C, leads to a more fragile freeze-dried cake, and provides a rehydrated powder lower in viscosity. Heating the mix negatively affects the carotenoids while favors vitamin C extraction and promotes a gelled pectin matrix that markedly extends the wetting time of the powder and increases the viscosity when rehydrated. To sum up, the orange puree is recommended for the purposes of obtaining a crunchy snack-type product and the juice when a powder to be rehydrated is desired, in this case avoiding any heat treatment before freeze-drying.

冷冻干燥是获得高质量水果产品的不错选择。工艺变量以及产品成分都可能影响所获得食物的特性。在这项研究中，通过使用果泥或果汁，添加阿拉伯树胶和竹纤维作为载体，加热混合物或添加水来改变橙色产品的水和溶质组成。对水，白利糖度，维生素C，总酚和类胡萝卜素含量进行了定量。还分析了冻干饼的孔隙率和机械性能，以及粒度分布，休止角，粉末的润湿时间和再水化时的粘度。果泥中大量的不溶性溶质导致具有更高类胡萝卜素含量的多孔和松脆蛋糕。果汁中更易溶解，包括维生素C，有利于粉末的流动性和润湿性，再水合产物的粘度较小。阿拉伯胶与足够的水形成多糖基质，该多糖基质部分保留维生素C，导致脆性冻干饼变脆，并提供粘度较低的再水化粉末。加热混合物会对类胡萝卜素产生不利影响，同时有利于维生素C的提取并促进凝胶状的果胶基质，从而显着延长粉末的润湿时间并在重新水化后增加粘度。综上所述，建议使用橙泥来获得松脆的零食型产品和果汁（如果需要将粉末重新水化），在这种情况下，应避免在冷冻干燥之前进行任何热处理。阿拉伯胶与足够的水形成多糖基质，该多糖基质部分保留维生素C，导致脆性冻干饼变脆，并提供粘度较低的再水化粉末。加热混合物会对类胡萝卜素产生不利影响，同时有利于维生素C的提取并促进凝胶状的果胶基质，从而显着延长粉末的润湿时间并在重新水化后增加粘度。综上所述，建议使用橙泥来获得松脆的零食型产品和果汁（如果需要将粉末重新水化），在这种情况下，应避免在冷冻干燥之前进行任何热处理。阿拉伯胶与足够的水形成多糖基质，该多糖基质部分保留维生素C，导致更脆弱的冻干饼，并提供粘度较低的再水合粉末。加热混合物会对类胡萝卜素产生不利影响，同时有利于维生素C的提取并促进凝胶状的果胶基质，从而显着延长粉末的润湿时间并在重新水化后增加粘度。综上所述，建议使用橙泥来获得松脆的零食型产品和果汁（如果需要将粉末重新水化），在这种情况下，应避免在冷冻干燥之前进行任何热处理。加热混合物会对类胡萝卜素产生不利影响，同时有利于维生素C的提取并促进凝胶状的果胶基质，从而显着延长粉末的润湿时间并在重新水化后增加粘度。综上所述，建议使用橙泥来获得松脆的零食型产品和果汁（如果需要将粉末重新水化），在这种情况下，应避免在冷冻干燥之前进行任何热处理。加热混合物会对类胡萝卜素产生不利影响，同时有利于维生素C的提取并促进凝胶状的果胶基质，从而显着延长粉末的润湿时间并在重新水化后增加粘度。综上所述，建议使用橙泥来获得松脆的零食型产品和果汁（如果需要将粉末重新水化），在这种情况下，应避免在冷冻干燥之前进行任何热处理。