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

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. Hence, 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 methods such as freeze drying and convective hot air drying at 50, 60, and 70 degrees C. 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 the qualities of dried sample. Moreover, convective hot air drying at 70 and 60 degrees C gave better qualities (higher porosity, % reconstruction, rehydration properties, and less hardness) compared to 50 degrees C. Adsorption isotherm types II and III were observed in this study. Novelty impact statement In a private company, approximately 10-15 metric tons per day of crab stick by-product is obtained, meaning that high cost for frozen storage is required. Freeze drying is considered as the best drying method but high production cost, time-consuming, and more complex in terms of operation are the limitations of this technique. In this work, the influence of drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by-product were evaluated and drying at 60 and 70 degrees C were the effective conditions due to the superior product qualities compared to drying at 50 degrees C.

Automated summary

This study focused on developing a shelf-stable crab stick by-product to reduce storage costs. Different drying methods were evaluated for their effects on the qualities of the dried product, and freeze drying was found to be the best method.