Development of a Ready-to-Eat Puffed Snack from Salmon Skin Using a Multi-Stage Hot-Air and Microwave Drying Process
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Abstract
Creating puffed snacks from protein-rich byproducts like salmon skin poses challenges in balancing drying efficiency, energy consumption, and product quality. This research focused on developing a ready-to-eat puffed snack using salmon skin through a multi-stage drying technique. The process involved initially drying the skins with hot air at 90 °C, followed by microwave puffing, and then returning them to hot-air drying until the moisture content fell below 4% (d.b.). The study examined how varying microwave power and puffing duration influenced drying rates, product quality, and energy use. Results showed that increasing microwave power and puffing time significantly reducedtotal drying time. This improvement was due to intense steam generation creating a porous microstructure, which enhanced the snacks' texture by reducing hardness and increasing crispiness. Though more intense processing led to darker products from non-enzymatic browning.The 800 W microwave treatment with 5 minutes of puffing achieved the lowest specific energy consumption at 577.10 MJ/kgH2O.
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