Abstract
Abstract. The effect of water content on the flow factor of pectin powder was investigated. Water content was expressed either as water activity or as moisture content. A new methodology intended to vary independently water activity and moisture content was proposed in this study. The proposed methodology allowed to generate powders with similar moisture content but different water activity values. As expected flow factor decreased as water content increased. Powder water activity showed to be a better descriptor of the effect of water content on flow factor than powder moisture content.
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