Abalone is a type of sea snail that is often eaten in many countries.  It is known for its high protein content and various health benefits.  The way abalone is dried can change its structure and nutritional value.  This is important for people who process and sell abalone products.  Four different drying methods were tested: vacuum freeze-drying, spray drying, spray freeze-drying, and hot air drying.  Each method had different effects on the abalone peptides.

The structure of the dried abalone varied greatly depending on the method used.  Hot air drying created large, compact particles.  Vacuum freeze-drying resulted in a flaky texture.  Spray drying and spray freeze-drying produced smaller particles, which are often more desirable.  The smaller particles in spray-dried and spray freeze-dried abalone led to better emulsification and fat absorption.  This is because the smaller size increases the exposure of certain amino acids and improves surface activity.

When it comes to nutrition, vacuum freeze-drying was the best for preserving protein and total amino acids.  Spray freeze-drying kept more calcium and iron.  Surprisingly, hot air drying was best for retaining vitamin A.  This is because vitamin A is fat-soluble and stable at temperatures below 100°C.  The smaller particle size from spray freeze-drying also improved solubility and foaming properties.  This is because smaller particles have a larger surface area, which helps them mix better with liquids.

These findings show that the drying method can greatly affect the final product.  For example, if a company wants to make abalone powder with high protein content, they should use vacuum freeze-drying.  If they want to make a product with high calcium and iron, spray freeze-drying would be better.  Understanding these differences can help companies choose the best drying method for their specific needs.  It is important to consider the desired outcome and choose the drying method accordingly.  This can help ensure that the final product has the best possible quality and nutritional value.

How Different Drying Methods Affect Abalone Peptides

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