Crab stick by-product is the underspecification product from crab stick production. The by-product contains high moisture content inducing a short shelf life. Therefore, drying is considered as a food preservation technique to extend its shelf life. This study is focused on an investigation of desorption isotherms, drying characteristics and rehydration properties of crab stick by-product. Desorption isotherms were determined at three different temperatures (20, 35 and 50 °C). The experimental data obtained were modeled by fourteen sorption isotherm models for water activity ranging from 0.36 to 0.99 and Double Log Polynomial model was found to be the best-describing model. The net isosteric heat of desorption increased continuously with decreasing of equilibrium moisture content. The crab stick by-products were dried at 50, 60 and 70 °C with a constant air velocity of 1 m/s. The drying data were fitted with five thin layer drying models and Approximation of diffusion model was the best-describing model. Drying curves showed only falling rate period. Moisture diffusivities (D_eff) of the by-product drying were ranging from 8.87 × 10⁻¹⁰ to 1.47 × 10⁻⁹ m²/s and increasing drying air temperature led to an increment of D_eff. Rehydration properties including weight gain (%), rehydration ratio and co-efficient of reconstitution of dried sample at 60 and 70 °C were higher than the drying at 50 °C. Peleg model was the best fit with rehydration data. The D_eff of moisture absorption was in the range from 6.49 × 10⁻⁹ to 7.31 × 10⁻⁹ m²/s.

蟹棒副产品是蟹棒生产中的不合格产品。副产物含有高水分，导致较短的货架期。因此，干燥被认为是延长其保存期限的食品保存技术。这项研究的重点是研究蟹棒副产物的解吸等温线，干燥特性和补水特性。在三个不同的温度（20、35和50°C）下确定了解吸等温线。通过十四个吸附等温线模型对获得的实验数据进行建模，水活度范围为0.36至0.99，并且Double Log多项式模型是描述最好的模型。随着平衡水分含量的降低，解吸的净等规热量不断增加。蟹棒副产品在50℃干燥，60和70°C，恒定风速1 m / s。用五个薄层干燥模型拟合干燥数据，并且扩散模型的近似是描述最好的模型。干燥曲线仅显示下降速率时期。水分扩散率（D副产物干燥的_{eff eff}范围为8.87×10 ^-10至1.47×10 ^-9  m ² / s，干燥空气温度升高导致D _eff升高。干燥后的样品在60和70°C下的水合性能（包括增重（％），水合比和重构系数）高于50°C下的干燥。Peleg模型最适合补液数据。吸湿的D _eff在6.49×10 ^-9至7.31×10 ^-9  m ² / s的范围内。