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.

Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor), Food Control (2016),

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Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor).