The aim of this study was to investigate the effects of drying temperature (50-70 ∘ C) and drying time (3-5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color ( * , * , * ), 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 ( < 0.05). There was no significant difference in the * and * values under different drying conditions. The quadratic effect of temperature and time was observed for the * value and overall acceptability of SLS. For shear force, a quadratic and interaction term for 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 ∘ C and 3 h, respectively.
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