KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Faculty of Engineering Technology, Lab4Food, Technology Campus Geel, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium.
Katholieke Hogeschool VIVES, B-8800 Roeselare, Belgium.
Food Chem. 2018 Jul 15;254:129-136. doi: 10.1016/j.foodchem.2018.02.006. Epub 2018 Feb 16.
Freeze drying represents the current practice to stabilize mealworms, even though it is an energy demanding technique. Therefore, it was examined in the present study whether microwave drying could be a proper alternative. To this end, the impact of both drying techniques on the proximate composition, vitamin B content, fatty acid profile, oxidation status and colour parameters of mealworms was investigated. Furthermore, the influence of the application of vacuum during microwave drying was studied. The different drying technologies resulted in small differences in the proximate composition, while the vitamin B content was only reduced by microwave drying. The fat fraction of freeze dried mealworms showed a higher oxidation status than the fat of microwave dried mealworms. Application of a vacuum during the microwave drying process did not appear to offer advantages. This research shows that for mealworms microwave drying can be a proper alternative to freeze drying.
冷冻干燥是目前稳定黄粉虫的常用方法，尽管它是一种能源密集型技术。因此，本研究考察了微波干燥是否可以作为一种合适的替代方法。为此，研究了两种干燥技术对黄粉虫的近似成分、维生素 B 含量、脂肪酸谱、氧化状态和颜色参数的影响。此外，还研究了在微波干燥过程中应用真空的影响。不同的干燥技术在近似成分方面仅产生了微小的差异，而维生素 B 含量仅在微波干燥时降低。冷冻干燥黄粉虫的脂肪部分显示出比微波干燥黄粉虫更高的氧化状态。在微波干燥过程中应用真空似乎没有优势。这项研究表明，对于黄粉虫来说，微波干燥可以替代冷冻干燥。
