Вакуумная и конвекционная сушка насекомых видов Tenebrio molitor и Acheta domesticus

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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