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

The aim of this study was to investigate the effects of drying temperature (50-70 degrees C) and drying time (3-5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combinedwith a synthetic evaluationmethod 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 b* 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 termfor 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 degrees C and 3h, respectively.