Understanding the constituents of fruit powders is essential, since they impact on several quality attributes essential for food acceptance. In this context, the objective of this study was to evaluate the physical properties of the particles produced with a temperature of 140 °C, feed flow rate of 0.60 mL h-1 and 20% of maltodextrin 10 DE. Mini spray dryer - model MSD 1.0 was used for laboratory scale drying. The physical determinations carried out were apparent density; the powder was compacted by tapping the beaker 50 times on the bench; absolute density by pycnometer; Intragranular porosity obtained by means of mathematical equation and solubility through weight difference. The results showed that the acerola powder presented an apparent density of 0.56 g/mL ± 0.25, showing that it is a relatively heavy material, thus it easily accommodates the spaces between the particles, occupying less volume. Unlike the apparent density, the absolute density corresponds to the real density of the solid and does not consider the spaces present among the particles. The density determined in this work of 1.05 g/mL ± 0.01 is in the range for powdered fruits. The porosity is a fundamental property for the microcapsules; the value found in this work was 41.00% ± 0.02, which plays a relevant role in the control of rehydration rate and reconstitution. The type of carrier agent added to the product directly influences the solubility of the powders. Maltodextrin is the most used because of its physical properties, among which is its high solubility in water, so the high solubility found in this work of 84.90% ± 0.04 is explained. According to the results, it is observed that when well conducted, the spray drying method generates a favorable product in the reconstitution as nectar, or to its use in the industrialization of food products.