foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-357-366foodsyst-1095Research ArticleСтатьиVacuum and convection drying of Tenebrio molitor and Acheta domesticus insectsВакуумная и конвекционная сушка насекомых видов Tenebrio molitor и Acheta domesticushttps://orcid.org/0000-0001-7879-7994МечтаеваЕ. В.MechtaevaE. V.

Мечтаева Елизавета Владимировна – научный сотрудник, лаборатория промышленных биотехнологических инноваций

190000, Санкт-Петербург, Литейный пр., 55

Elizaveta V. Mechtaeva, Researcher, Laboratory of Industrial Bio-technological Innovations

55, Liteiny pr., 190000, St. Petersburg

e.mechtaeva@fncps.ruhttps://orcid.org/0000-0001-9954-4689ВасильевП. Н.VasilevP. N.

Васильев Платон Николаевич – лаборант-исследователь, лаборатория промышленных биотехнологических инноваций

190000, Санкт-Петербург, Литейный пр., 55

Platon N. Vasilev, Laboratory Assistant, Laboratory of Industrial Bio-technological Innovations

55, Liteiny pr., 190000, St. Petersburg

vasiljevpl4ton@yandex.ruhttps://orcid.org/0009-0002-0064-3340НикитинаН. А.NikitinaN. A.

Никитина Наталия Александровна – лаборант-исследователь, лаборатория промышленных биотехнологических инноваций

190000, Санкт-Петербург, Литейный пр., 55

Natalia A. Nikitina, Laboratory Assistant, Laboratory of Industrial Bio-technological Innovations

55, Liteiny pr., 190000, St. Petersburg

nikitinanatalia2003@yandex.ruhttps://orcid.org/0009-0003-2683-269XЖуравлеваА. З.ZhuravlevaA. Z.

Журавлева Айгуль Зарифовна – кандидат ветеринарных наук, заместитель директора по качеству

190000, Санкт-Петербург, Литейный пр., 55

Aigul Z. Zhuravleva, Candidate of Veterinary Sciences, Deputy Director

55, Liteiny pr., 190000, St. Petersburg

a.zhuravleva@fncps.ruhttps://orcid.org/0000-0003-1927-1997СитновВ. Ю.SitnovV. Yu.

Ситнов Вениамин Юрьевич – директор

190000, Санкт-Петербург, Литейный пр., 55

Veniamin Yu. Sitnov, Director

55, Liteiny pr., 190000, St. Petersburg

v.sitnov@fncps.ruВсероссийский научно-исследовательский институт пищевых добавокРоссияAll-Russian Research Institute for Food AdditivesRussian Federation20260108202692357366Copyright © Mechtaeva E.V., Vasilev P.N., Nikitina N.A., Zhuravleva A.Z., Sitnov V.Y., 20262026Мечтаева Е.В., Васильев П.Н., Никитина Н.А., Журавлева А.З., Ситнов В.Ю.Mechtaeva E.V., Vasilev P.N., Nikitina N.A., Zhuravleva A.Z., Sitnov V.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1095

Insects are a promising source of protein and lipids for food and feed purposes. The most common form of their use is flour obtained by drying and grinding. The method and conditions of insect processing significantly affect the physicochemical, microbiological, and organoleptic characteristics of the final product. This study compared convection and vacuum drying of yellow mealworm (Tenebrio molitor) and house cricket (Acheta domesticus) larvae at temperatures of 50 °C, 80 °C, and 105 °C. The influence of the drying method and conditions on the process rate, appearance, and microbiological safety of the resulting product was assessed. Increasing the drying temperature was found to reduce the drying time for both insect species. At temperature 50 °C, vacuum drying of A. domesticus samples achieved a moisture of less than 5 % more quickly than the convection method. Increasing the convection drying temperature led to pronounced darkening of T. molitor larval flour, whereas the color change for A. domesticus was minor. Vacuum drying under all studied conditions better preserved the original color and shape of the insects. Drying at temperature 105 °C yielded a product that met microbiological safety requirements. Therefore, the choice of drying method should be determined by the intended use of the product: vacuum drying is optimal for whole insects, preserving their marketable appearance, whereas for flour production, the more economical convection drying at high temperatures, which ensures microbiological purity, is acceptable.

Насекомые – перспективный источник белка и липидов для пищевых и кормовых целей. Наиболее распространенной формой их использования является мука, получаемая путем высушивания и измельчения. При этом способ и условия переработки насекомых существенно влияют на физико-химические, микробиологические и органолептические характеристики конечного продукта. В данном исследовании проведено сравнение конвекционной и вакуумной сушки личинок большого мучного хрущака (Tenebrio molitor) и сверчка домашнего (Acheta domesticus) при температурах 50 °C, 80 °C и 105 °C. Оценено влияние способа и условий сушки на скорость процесса, внешний вид и микробиологическую безопасность получаемого продукта. Установлено, что повышение температуры сушки сокращало продолжительность процесса для обоих видов насекомых. При 50 °C вакуумная сушка образцов A. domesticus обеспечивала более быстрое достижение влажности менее 5 % по сравнению с конвекционным способом. Повышение температуры конвекционной сушки сопровождалось выраженным потемнением муки из личинок T. molitor, тогда как для A. Domesticus изменение цвета было незначительным. Вакуумная сушка при всех изученных режимах позволяла лучше сохранить исходный цвет и форму насекомых. Сушка при температуре 105 °C обеспечивала получение продукта, соответствующего требованиям микробиологической безопасности. Таким образом, выбор метода сушки должен определяться целевым назначением продукта: для целых насекомых оптимальна вакуумная сушка, обеспечивающая сохранение товарного вида продукта, тогда как для производства муки допустимо использование более экономичной конвекционной сушки при высоких температурах, гарантирующих микробиологическую чистоту.

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The authors declare that there are no conflicts of interest present.