. The product particles clumping together adversely affect the free-flowing of the fruit material into the drier, which can lead to overheating and browning. Maltodextrin favors flowability and could justify the observed behavior.
. The product particles clumping together adversely affect thefree-flowing of the fruit material into the drier, which can lead tooverheating and browning. Maltodextrin favors flowability andcould justify the observed behavior.