Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Abstract

In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/m 2 and IRAFD-5.0 kW/m 2 at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2,833 min duration of FD (p<0.05). The electrical energy could be reduced by more than 90% through infrared radiation during FD (p<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic acid (6.30–7.29 g/100 g) and proline (3.84–5.54 g/100 g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reports the potential of IRAFD in producing shelf-stable and value-added edible insects.

Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

“…The effect of the hybrid drying method combining infrared drying and freeze-drying was reported to be similar to that of the single freeze-drying method ( Antal, 2015 ). Infrared-assisted freeze-drying of Protaetia brevitarsis reduced the energy consumption by more than 90%, and the protein content and appearance score were higher than those obtained with freeze-drying and oven-drying ( Khampakool et al, 2020 ).…”

“… Sources: Antal (2015) , Hnin et al (2018) , Khampakool et al (2020) , Lenaerts et al (2018) , Mujumdar and Jangam (2011) , Nyangena et al (2020) . …”

“…Drying process Sources: Drying (Antal, 2015;Hnin et al, 2018;Khampakool et al, 2020;Lenaerts et al, 2018;Mujumdar and Jangam, 2011;Nyangena et al, 2020), Defatting (Gravel and Doyen, 2020;Kim et al, 2020a;Russin et al, 2011;Wiese and Snyder, 1987), Extraction (Gravel and Doyen, 2020;Purschke et al, 2018b;Yi et al, 2013;Zayas, 2012).…”

Nutritional Properties of Larval Epidermis and Meat of the Edible Insect Clanis bilineata tsingtauica (Lepidoptera: Sphingidae)

“…In this study, we found that C. bilineata tsingtauica is rich in protein, and the glutelin content is much higher than in G. max . Edible insects generally have a rich protein content and supply energy for various physiological functions [ 50 , 51 , 52 , 53 , 54 ]. Although many researchers have tried to substitute edible insect protein for meat protein [ 55 ], it is important to consider the risks of food allergy following insect ingestion [ 56 ], and possible pathogens in insects, too.…”

Effect of extraction condition on technological properties of protein from Protaetia brevitarsis larvae

“…Among the alternatives, edible insects have arisen as an important protein substitute with a high protein conversion ratio (Post, 2012). Although various researchers have encouraged and emphasised the use of edible insects as food sources due to their high nutritional value (Khampakool et al, 2020), the unappealing appearance and negative image of insects inhibits the promotion of their consumption in the Western society (DeFoliart, 1999;Kim et al, 2019a). Education and exposure might increase the acceptance of edible insects; however, their effectiveness is limited by food neophobia (Kim et al, 2020b;Piha et al, 2018).…”