Comparison of suitable drying processes for mealworms (Tenebrio molitor)
2018
Kröncke, Nina | Böschen, Verena | Woyzichovski, Jan | Demtröder, Sebastian | Benning, Rainer
Drying is an important step in preservation in industrial insect production and processing. The present research investigated the influence of different drying technologies and process parameters on the stability of nutrients and the possible occurrence of lipid oxidation. The aim of the investigated methods was to obtain a storage-stable product, without reducing the quality by excessive stress during drying, and to find an alternative to traditional freeze drying. Drying methods altered nutritional components. Microwave drying, fluidized bed drying and drying with vacuum reduced the protein solubility. Freeze-dried mealworms exhibited significantly highest oxidation than the other dried mealworms. This study shows that drying with a vacuum oven and microwave drying can be an alternative to conventional freeze drying for mealworms.
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