| Investigating the effect of drying parameters mealworm with hot air on the amount of protein and color of the final product |
| Paper ID : 1289-NICAME1402 |
| Authors: |
|
tayyeb nazghelichi *1, Soha sami2, amirhossein davoodifar3 1department of biosystems engineering 2university of tehran 3Department of Biosystem Mechanics, Gorgan University of Agricultural Sciences and Natural Resources, |
| Abstract: |
| In this study, the effect of some drying parameters as well as the effect of some different pretreatments on the quality of color and protein content of dried Mealworm were investigated. The drying parameters included air temperature of 50, 60 and 70 degrees Celsius and three levels of air speed (0.5, 1 and 1.5) m/s. For each experiment, the protein content of the final dry matter was obtained and its color was evaluated. The results showed that the drying of Mealworm at a temperature of 70 degrees Celsius and an air speed of 1.5 m/s had the best results. The duration of the experiment was recorded in the shortest time and the highest amount of protein and the brightest color of the final product in 60 minutes. In this condition, the amount of protein was 51.2%. These results show that drying parameters can have a significant effect on the color and protein content of Mealworm. |
| Keywords: |
| Mealworm, dryer, temperature, fan speed |
| Status : Paper Accepted (Poster Presentation) |
