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Author Zhao, Chang-Cheng ♦ Jiang, Gui-Hun ♦ Eun, Jong-Bang
Editor Zeppa, Giuseppe
Source Hindawi
Content type Text
Publisher Hindawi
File Format PDF
Copyright Year ©2017
Language English
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 (L⁎, a⁎, b⁎), 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 (p<0.05). There was no significant difference in the L⁎ and a⁎ values under different drying conditions. The quadratic effect of temperature and time was observed for the b⁎ 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.
ISSN 01469428
Learning Resource Type Article
Publisher Date 2017-12-19
Rights License This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
e-ISSN 17454557
Journal Journal of Food Quality
Volume Number 2017
Page Count 10


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