Optimization of Drying Parameters for African Giant Snail (Achatina achatina) Utilizing Response Surface Methodology

The optimization of drying parameters for the African Giant Snail (Achatina achatina) is crucial for enhancing its shelf life and nutritional quality. This study employed Response Surface Methodology (RSM) to determine the optimal drying conditions, focusing on moisture content reduction. The snails were cleaned and sorted according to their weight. The collected samples were dried in triplicate using a WTCB 1718 laboratory drying oven utilizing Design of Experiment (DOE) at various temperatures of 60, 65 70, and 75°c and times of 360, 480, 540, and 600 minutes. With two variables (temperature and drying time) and one response (moisture content), a total of 20 experimental runs were produced using the Design Expert version 13 software. A statistical study was conducted using the central composite design. The results indicated that the optimum moisture content achieved was 19.20% at a drying temperature of 60°C and an air velocity of 600 mm/s. The statistical analysis revealed a model F-value of 4.24, indicating a significant relationship between the drying parameters and moisture content reduction, with a corresponding P-value of 0.05. These findings suggest that the identified parameters are effective for optimizing the drying process of the snail, providing a framework for further research and practical applications in food processing and preservation. The study underscores the potential of RSM as a valuable tool in optimizing drying techniques for various agricultural products.