A Preliminary Study of Swell-Drying as an Innovative Process for Improving the Nutritional Quality of Dried Lucuma (Pouteria lucuma) and Dried Goldenberry (Physalis peruviana L.)
Journal: Foods
Year: 2025

Lucuma and goldenberry are rich in bioactive compounds, and swell-drying (SD) can help preserve these properties. This study examined how SD impacts the nutritional quality of lucuma and goldenberry. The SD process involved the following: (1) initial pre-drying, with Interval Highly Active Drying (IHAD) for lucuma and Continuous Convective Airflow Drying (CCAD) for goldenberry, (2) a DIC treatment under an experimental design with 13 treatments, and (3) a final CCAD step. The parameters studied