Production of Crispy Pupae Silkworm Using Drying of Microwave Combined with Hot Air
Abstract
Crispy insect and worm are popular foods, but contain a lot of oil which is not good for health. Therefore, the objective of this research was to produce crispy pupae silkworm using microwave combined with hot air (MWHA) and hot air (HA) drying method. The drying kinetics, specific energy consumption (SEC) of the drying processes and the qualities of the dried product in terms of color, texture, water activity, and microstructure were evaluated. The pupae silkworm was dried using MWHA drying method at 150, 200, 250 and 300 W combined with HA at 65 oC, air velocity of 0.3 m/s and circulating air of 80%. The sample was dried until the moisture content was approximately 4% (d.b.) and compared with those dried by the HA drying at 65 oC. The results showed that all cases of pupae silkworm dried by MWHA had higher drying rates than those under the HA, resulting in shorter drying time and lower SEC of drying process. Increasing the microwave power level increased the drying rate and reduced the SEC of the drying process. The dried pupae silkworm from MWHA had more lightness and larger pore size but had lower in redness (+a*), yellowness (+b*) and hardness than dried pupae from HA. The increase of the microwave power causes the dried pupae to have low hardness, more crispiness, but not effect on the color values. The dried pupae silkworm from all experimental cases had lower water activity than 0.6, conforming to standards and safe for storage. The recommended condition for drying pupae silkworms using MWHA is a microwave power of 300 W combined with HA at 65 oC. Keywords : combined microwave drying ; crispiness ; drying kinetic ; dried silkwormReferences
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Wiset, L., Wongkasem, K., Poomsa-ad, N. & Kampakdee, M. (2018). Silkworm pupae drying using microwave combined with hot air. International Food Research Journal, 25, 702-705.
Xu, W., Song, C., Li, Z., Song, F., Hu, S., Li, J., Zhu, G. & Raghavan, G.S. V. (2018). Temperature gradient control during microwave combined with hot air drying. Biosystems Engineering, 169, 175-187.
Achariyaviriya, A., Soponronnarit, S. & Tiansuwan, J. (2001). Study of longan flesh drying. Drying Technology, 19(9), 2315-2329.
Guo, Q., Sun, D.-W., Cheng, J.-H. & Han, Z. (2017). Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology, 67, 236-247.
Kumklam, P., Prachayawarakorn, S., Devahastin, S. & Soponronnarit, S. (2019). Effects of operating parameters of impinging stream dryer on parboiled rice quality and energy consumption. Drying Technology, 128, 1-12.
Longvah, T., Mangthya, K. & Ramulu P. (2011). Nutrient composition and protein quality evaluation of eri silkworm (Samia ricinii) prepupae and pupae. Food Chemistry, 128, 400-403.
Office of Agricultural Economics. (2020). Quantity and value of agricultural products exports for Industry in 2019. Retrieved November 12, 2020, from http://impexp.oae.go.th/service/report_product01.php?S.
Paengkanya, S, Nathakaranakule, A. & Soponronnarit, S. (2018). Production of durian chips using combined microwave-grilling and hot air drying. KKU Science Journal, 46(4), 789-799. (in thai)
Paengkanya, S, Soponronnarit, S. & Nathakaranakule, A. (2015). Application of microwaves for drying of durian chips. Food and Bioproducts Processing, 96, 1-11.
Pu, Y.-Y. & Sun, D.-W., (2017). Combined hot-air and microwave-vacuum drying for improving drying uniformity of mango slices based on hyperspectral imaging visualization of moisture content distribution. Biosystems Engineering, 156, 108-119.
Thai Industrial Standards Institute. (2016). Product standard of fried Ginoon (1148/2016). Ministry of Industry, 1-5. (in Thai)
Usub, T., Lertsatitthanakorn, C., Poomsa-ad, N., Wiset, L., Yang, L. & Siriamornpun, S. (2008). Experimental performance of a solar tunnel dryer for drying silkworm pupae. Biosystems Engineering, 101,
209-216.
Varith, J., Dijkanarukkul, P., Achariyaviriya, A. and Achariyaviriya, S. (2007). Combined microwave-hot air drying of peeled longan. Journal of Food Engineering, 81, 459-468.
Wiset, L., Wongkasem, K., Poomsa-ad, N. & Kampakdee, M. (2018). Silkworm pupae drying using microwave combined with hot air. International Food Research Journal, 25, 702-705.
Xu, W., Song, C., Li, Z., Song, F., Hu, S., Li, J., Zhu, G. & Raghavan, G.S. V. (2018). Temperature gradient control during microwave combined with hot air drying. Biosystems Engineering, 169, 175-187.
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Published
2021-09-06
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