Explosion puffing drying (EPD) is rarely employed in protein-rich foods due to insufficient puffing driving force. Therefore, hydrocolloid coating pretreatment was performed to evaluate the feasibility of EPD application in scallop adductors. The transverse relaxation time (T₂) of scallop adductors was determined by low-field nuclear magnetic resonance (LF-NMR). Average drying rate, puffing degree (P_d), rehydration rate (R_r), total color difference (ΔE), hardness, and brittleness of puffing-dried scallop adductors were also analyzed. Coating before pre-drying and coating twice significantly improved quality characteristics of scallop adductors. After pre-drying, T₂ of loosely bound water (T₂₁) appeared with coating pretreatment, which increased the freedom degree and mobility of water molecules, thereby improving the quality of scallop adductors. T₂ of the immobilized water (T₂₂) and the proportion of tightly bound water (mT_2b) had a significant correlation with P_d, ΔE, hardness, and brittleness. Coating pretreatment contributes to the enhanced quality of puffing-dried scallop adductors.

由于膨化驱动力不足，爆炸膨化干燥（EPD）很少用于富含蛋白质的食品。因此，进行了水胶体涂层预处理，以评估EPD在扇贝加合物中应用的可行性。通过低场核磁共振（LF-NMR）确定扇贝加合物的横向弛豫时间（T ₂）。还分析了膨化干燥的扇贝加合物的平均干燥速率，膨化度（P _d），复水速率（R _r），总色差（ΔE），硬度和脆性。在预干燥之前进行涂层和两次涂层可显着改善扇贝内收件的质量特性。预干燥后，T ₂涂层预处理后会出现束缚水（T ₂₁）的现象，这增加了水分子的自由度和迁移率，从而提高了扇贝加合物的质量。固定水的T ₂（T ₂₂）和紧密结合的水的比例（mT _2b）与P _d，ΔE，硬度和脆性具有显着的相关性。涂层预处理有助于提高膨化干贝扇贝内收肌的质量。