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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 (T 2 ) 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 (Δ E ), 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, T 2  of loosely bound water (T 21 ) appeared with coating pretreatment, which increased the freedom degree and mobility of water molecules, thereby improving the quality of scallop adductors. T 2  of the immobilized water (T 22 ) and the proportion of tightly bound water (mT 2b ) had a significant correlation with  P d, Δ E , hardness, and brittleness. Coating pretreatment contributes to the enhanced quality of puffing-dried scallop adductors.

Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors