Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp

► Maltodextrin/soursop pulp was frozen at five different freezing rates (F). ► Frozen samples were freeze dried in identical controlled conditions. ► Final moisture and ascorbic acid content, water solubility, wettability and color of dried fruit pulp were measured. ► F mainly controls the micro-structure of the dried material. ► Every quality property was influenced, at different degrees, by the F and the final structure of the samples.