Banca de DEFESA: FIORELLA IVETTE RUIZ BARRETO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : FIORELLA IVETTE RUIZ BARRETO
DATE: 06/02/2024
TIME: 10:00
LOCAL: remoto
TITLE:

Black soldier fly (Hermetia illucens) larvae powder: optimization of foam parameters, foam-mat drying kinetics and some product characteristics

KEY WORDS:

Edible insects; Drying methods; Optimization process; Mathematical modeling.

PAGES: 104
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

Black soldier fly larvae (Hermetia illucens) have the potential to be used as food and feed. This can be attributed to the fact that it is rich in protein, lipids, minerals, and vitamins. However, Hermetia illucens is highly perishable and requires rapid processing to extend its shelf-life. One way to preserve them is to reduce their moisture content by drying and transforming them into powder. First, a mixed review was carried out based on bibliometric and bibliographic analyses of the drying of the black soldier fly. The Scopus database was used to search for information, and the “Analyze search results” function and the “bibliometrix” tool were used for bibliometric analysis. Most studies related to the drying of Hermetia illucens were carried out by European and African scientists. These studies were published in high-impact journals. Conventional drying and freeze-drying are the widely used drying techniques. There are still challenges in Hermetia illucens drying techniques, and it is necessary to explore other drying techniques to reduce the drying times and maximize the technical-functional and physical-chemical qualities of the powders. In the second part, the desirable conditions for foam formation, drying kinetics, and characteristics of Hermetia illucens powders were studied. A pasty liquid free of fibrous material obtained by wet fractionation was used. This liquid was adjusted to a humidity of 88% for foaming. The influence of emustab, maltodextrin, and whipping time on foam properties was analyzed according to a central rotational composite design. The ideal conditions (emustab: 1.5 g/100 g, maltodextrin: 4 g/100 g, and beating time: 15 min) resulted in low density (409.69 kg/m3 ), high stability (72.49%), porosity (60.51%), and overrun (153.64%). During drying, samples of ideal foam and liquid (without additives) were compared at different temperatures (40, 60, and 80 °C) to determine drying kinetics and powder quality. Furthermore, five mathematical expressions (Newton, Henderson & Pabis, Page, Logarithmic, and Midilli) were fitted to the experimental data. The Midilli and Page models were the ones that best fit the experimental data (𝑅 2 > 0.99 e 𝑅𝑀𝑆𝐸 < 0.03). The foam dried at 60 °C showed excellent powder quality characteristics. The foam dried at 60 °C showed excellent powder quality characteristics compared with the other trials. Thus, this study offers new alternatives for processing foods and feeds rich in proteins (above 54.82%) in short periods with positive economic, social, and environmental impacts

COMMITTEE MEMBERS:
Externa à Instituição - Vanessa Aparecida Cruz
Presidente - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Externo à Instituição - RAÚL COMETTANT RABANAL