Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product

Abstract

The underspecification product obtained from crab stick production is considered as a crab stick by-product. To extend its shelf life, frozen storage is required but this process is costly due to electricity consumption. Then, the process for producing a shelf-stable crab stick by-product was focused in this study to reduce the cost of storage. For this experiment, the by-product (73% wet basis) was dried using different drying conditions such as freeze drying and convective hot air drying at 50, 60 and 70oC. The qualities of dried products including physicochemical, morphological and rehydration properties and adsorption characteristics were assessed. The results found that freeze drying was the best drying method to preserve dried sample qualities. Moreover, convective hot air drying at 70 and 60oC gave better qualities (higher porosity, % reconstruction and rehydration properties and less hardness) compared to 50oC. Adsorption isotherm types II and III were observed in this study.