The Effect of Unconventional Technologies on Carbon Emissions During the Convective Drying of Yellow Mealworm ( Tenebrio molitor L.) Larvae and the Selected Physical Properties Thereof

Radosław Bogusz, Katarzyna Pobiega, Ewa Gondek, Artur Wiktor, Dorota Witrowa-Rajchert and Małgorzata Nowacka ()
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Radosław Bogusz: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
Katarzyna Pobiega: Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
Ewa Gondek: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
Artur Wiktor: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
Dorota Witrowa-Rajchert: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
Małgorzata Nowacka: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland

Agriculture, 2024, vol. 14, issue 12, 1-16

Abstract: The drying of insects is an important step in their processing. This research aimed to investigate the impact of a pulsed electric field (PEF), immersion in ethanol (EtOH), and combined (immersion in EtOH followed by PEF) treatment on the convective drying process, the emission of CO 2, and the quality of the dried insects with regard to such elements as water content and activity, rehydration and hygroscopic properties, optical properties, internal structure, and microbiological quality. In applying a PEF, the drying time was made longer (up to 21%), but the rehydration and hygroscopic properties were improved (about 15–16.5% and 8.3–21.7%, respectively) compared to the untreated sample. Using a PEF prior to EtOH treatment improved the rehydration properties (about 3.9–5.9%), while the hygroscopicity was slightly lower compared to the PEF-treated samples. Furthermore, immersion in ethanol (both alone and after PEF) provided a lighter color of dried insects and more outstanding microbiological quality, e.g., the absence of water-borne and food-borne pathogens and anaerobic spore-forming bacteria. This study revealed that combined pretreatment seems to be the most promising method for insects as regards obtaining better rehydration and comparable hygroscopic properties, as well as an attractive color compared to untreated insects, and, above all, in ensuring suitable microbiological quality.

Keywords: edible insects; convective drying; pulsed electric field; ethanol; greenhouse gas emission (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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