Effect of Blanching Conditions on the Quality of Infrared-Dried Squid Rings: Sensory-Based Optimization and Semi-Empirical Drying Modeling
Abstract
The study evaluated the effect of blanching on infrared (IR) dried squid rings, optimizing conditions and modeling the drying process. Blanching temperatures ranged from 10°C to 100°C, including steam blanching (SB). SB samples retained more moisture (10.04%) than unblanched ones (7.56%) and had minimal shrinkage (22.07%). Drying rates were similar for SB and controls. SB rings showed better texture, color change, and sensory acceptance. Proximate analysis of SB samples showed 76.09% protein and 11.25% moisture. A diffusion-based model accurately predicted drying behavior (R2 = 0.9999), identifying steam blanching at 100°C as the best pre-treatment for IR drying.
Fields of Study & Subjects
Food Drying and Modeling
Meat and Animal Product Quality
Microencapsulation and Drying Processes
Publication details
- Journal / source
- Journal of Aquatic Food Product Technology
- Volume
- 35
- Issue
- 2
- Pages
- 110–135
- Publication date
- 7 February 2026
- Language
- EN