Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Abstract

The aim of this study was to investigate the effects of drying temperature (50-70 ∘ C) and drying time (3-5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color ( * , * , * ), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively ( < 0.05). There was no significant difference in the * and * values under different drying conditions. The quadratic effect of temperature and time was observed for the * value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70 ∘ C and 3 h, respectively.

Convective Hot Air Drying of Chilli Pepper: Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Product

“…lower PMC) with reduced or lower TPC. This observed reduction in PMC in relation to increase in drying time is in accord with other workers observation for the drying of fruits and vegetables (Idah et al, 2010;Zhao et al, 2017;Senadeera et al, 2020).…”

“…That is, a dried chilli pepper with lower PMC and TPC will be obtained at both higher temperature and higher drying time. A similar observation of a decrease in moisture content with increase in both the drying time and drying temperature has been reported for the drying of tomato by Idah et al (2010), mango seed kernel by Ekorong et al (2015) as well as for squid-laver snack by Zhao et al (2017). Drying time exerted more negative influence on the PMC than the drying temperature as the individual linear coefficient was higher (PMC, -0.78; TPC, -4.01) than that of drying temperature (PMC, -0.44; TPC, -2.56).…”

“…It provide information on the single or individual effects, interaction effects and curvilinear/quadratic effects of study variables as well as generates a mathematical model that can be represented graphically. The RSM has been successfully applied in various drying operations such as in osmotic dehydration (Agarry and Owabor, 2012), vacuum drying (Šumić et al, 2016), spray drying (Shishir et al, 2016), microwave drying (Omolola et al, 2015) and hot air drying operations of food products (Abano et al, 2014;Zhao et al, 2017;Ganje et al, 2018).…”

Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

“…The RSM provides information on the single or individual effects, interaction effects, and curvilinear/quadratic effects of study variables, as well as generates mathematical and statistical models that defines the relationships between the response and the independent variables and can be represented graphically [7]. The RSM has successfully been applied in various drying operations [3,[8][9][10][11].…”

Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver ( Porphyra spp.)

“…Understanding the changes in chemical composition and tissue morphology of laver during thermal processing is of great significance for better quality retention. To our knowledge, the current development of laver products mainly focuses on fermentation (Uchida et al, 2019) and drying (Zhao et al, 2017). The influence of thermal processing and acidification on the quality of high‐moisture laver is still unclear.…”