| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
06/08/2024 |
|
Data da última atualização: |
09/09/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
RUIZ-BARRETO, F.; BAZÁN-COLQUE, R.; LOZANO-VÁSQUEZ, D.; ASCHERI, J. L. R.; BARBOSA, M. J.; BARBOSA JUNIOR, J. |
|
Afiliação: |
F.I. RUIZ-BARRETO, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; R.J. BAZÁN-COLQUE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; D. LOZANO-VÁSQUEZ, UNIVERSIDAD NACIONAL INTERCULTURAL DE LA AMAZONÍA; JOSE LUIS RAMIREZ ASCHERI, CTAA; M.I.M. JACINTHO BARBOSA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; J.L. BARBOSA JUNIOR, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO. |
|
Título: |
Foam-mat drying of black soldier fly larvae: optimisation of foaming, drying kinetics, and powder characteristics. |
|
Ano de publicação: |
2024 |
|
Fonte/Imprenta: |
Journal of Insects as Food and Feed, p.1-18, 2024. |
|
DOI: |
DOI: 10.1163/23524588-00001273 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Desirable conditions for foaming, drying kinetics, and characteristics of black soldier fly larvae (BSFL) powders were studied. Pre-pupal BSFL was fractionated under wet conditions. A pasty liquid, free of fibrous material, was used and adjusted to a moisture content suitable (88%) for foaming. The influence of emustab ( : 1-2 g/100 g), maltodextrin ( : 3-5 g/100 g), and whipping time ( : 9-15 min) on the BSFL foam properties were analysed according to a central composite design (2 ³ ) with added axials. Optimal conditions for foam preparation ( : 1.5 g/100 g, : 4 g/100 g, and : 15 min) revealed excellent foam properties (density: 409.69 kg/m ³ , stability: 72.49%, porosity: 60.51%, and overrun: 153.64%). For the drying process, foamed (optimum conditions) and liquid (no additives) samples were compared at different temperatures (40, 60, and 80 °C) to determine the drying kinetics and powder quality. For kinetic modelling, five mathematical expressions were fitted to the experimental data. The Newton, Henderson & Pabis, Page, Logarithmic, and Midilli models were adequate ( ) to represent the drying kinetics of the BSFL foams and liquids. However, the mathematical models that best described the kinetic curves were those proposed by Midilli and Page ( and ). In addition, foam dried at 60 °C exhibited excellent powder quality characteristics. Thus, this study provides new alternatives to process protein-rich food and feed (above 54.82%) in short periods with positive economic, social, and environmental impacts. MenosDesirable conditions for foaming, drying kinetics, and characteristics of black soldier fly larvae (BSFL) powders were studied. Pre-pupal BSFL was fractionated under wet conditions. A pasty liquid, free of fibrous material, was used and adjusted to a moisture content suitable (88%) for foaming. The influence of emustab ( : 1-2 g/100 g), maltodextrin ( : 3-5 g/100 g), and whipping time ( : 9-15 min) on the BSFL foam properties were analysed according to a central composite design (2 ³ ) with added axials. Optimal conditions for foam preparation ( : 1.5 g/100 g, : 4 g/100 g, and : 15 min) revealed excellent foam properties (density: 409.69 kg/m ³ , stability: 72.49%, porosity: 60.51%, and overrun: 153.64%). For the drying process, foamed (optimum conditions) and liquid (no additives) samples were compared at different temperatures (40, 60, and 80 °C) to determine the drying kinetics and powder quality. For kinetic modelling, five mathematical expressions were fitted to the experimental data. The Newton, Henderson & Pabis, Page, Logarithmic, and Midilli models were adequate ( ) to represent the drying kinetics of the BSFL foams and liquids. However, the mathematical models that best described the kinetic curves were those proposed by Midilli and Page ( and ). In addition, foam dried at 60 °C exhibited excellent powder quality characteristics. Thus, this study provides new alternatives to process protein-rich food and feed (above 54.82%) in short periods with positive economic, ... Mostrar Tudo |
|
Palavras-Chave: |
Cinética de secagem; Drying kinetics; Edible insect; Foam properties; Inseto comestível; Otimização do processo; Powder quality; Process optimisation; Propriedades da espuma; Qualidade do pó. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02522naa a2200313 a 4500
001 2166279
005 2024-09-09
008 2024 bl uuuu u00u1 u #d
024 7 $aDOI: 10.1163/23524588-00001273$2DOI
100 1 $aRUIZ-BARRETO, F.
245 $aFoam-mat drying of black soldier fly larvae$boptimisation of foaming, drying kinetics, and powder characteristics.$h[electronic resource]
260 $c2024
520 $aDesirable conditions for foaming, drying kinetics, and characteristics of black soldier fly larvae (BSFL) powders were studied. Pre-pupal BSFL was fractionated under wet conditions. A pasty liquid, free of fibrous material, was used and adjusted to a moisture content suitable (88%) for foaming. The influence of emustab ( : 1-2 g/100 g), maltodextrin ( : 3-5 g/100 g), and whipping time ( : 9-15 min) on the BSFL foam properties were analysed according to a central composite design (2 ³ ) with added axials. Optimal conditions for foam preparation ( : 1.5 g/100 g, : 4 g/100 g, and : 15 min) revealed excellent foam properties (density: 409.69 kg/m ³ , stability: 72.49%, porosity: 60.51%, and overrun: 153.64%). For the drying process, foamed (optimum conditions) and liquid (no additives) samples were compared at different temperatures (40, 60, and 80 °C) to determine the drying kinetics and powder quality. For kinetic modelling, five mathematical expressions were fitted to the experimental data. The Newton, Henderson & Pabis, Page, Logarithmic, and Midilli models were adequate ( ) to represent the drying kinetics of the BSFL foams and liquids. However, the mathematical models that best described the kinetic curves were those proposed by Midilli and Page ( and ). In addition, foam dried at 60 °C exhibited excellent powder quality characteristics. Thus, this study provides new alternatives to process protein-rich food and feed (above 54.82%) in short periods with positive economic, social, and environmental impacts.
653 $aCinética de secagem
653 $aDrying kinetics
653 $aEdible insect
653 $aFoam properties
653 $aInseto comestível
653 $aOtimização do processo
653 $aPowder quality
653 $aProcess optimisation
653 $aPropriedades da espuma
653 $aQualidade do pó
700 1 $aBAZÁN-COLQUE, R.
700 1 $aLOZANO-VÁSQUEZ, D.
700 1 $aASCHERI, J. L. R.
700 1 $aBARBOSA, M. J.
700 1 $aBARBOSA JUNIOR, J.
773 $tJournal of Insects as Food and Feed, p.1-18, 2024.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| 1. |  | MORALES, A. M. A. P.; O'ROURKE, J. A.; MORTEL, M. van de; SCHEIDER, K. T.; BANCROFT, T. J.; BORÉM, A.; NELSON, R. T.; NETTLETON, D.; BAUM, T. J.; SHOEMAKER, R. C.; FREDERICK, R. D.; ABDELNOOR, R. V.; PEDLEY, K. F.; WHITHAM, S. A.; GRAHAM, M. A. Transcriptome analyses and virus induced gene silencing identify genes in the Rpp4-mediated Asian soybean rust resistance pathway. Functional Plant Biology, v. 40, n. 10, p. 1029-1047, sept. 2013.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Soja. |
|    |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
