Black soldier fly (Hermetia illucens, L.) larvae for food and feed: modelling drying kinetics
In: Journal of Insects as Food and FeedCentro de Estudos de Fenómenos de Transporte, Faculdade de Engenharia da Universidade do Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
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Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Centro de Matemática da Universidade de Coimbra, Apartado 3008, EC Santa Cruz, 3001-501 Coimbra, Portugal.
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Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
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Insects are a new alternative for food and feed and a solution for circular economy. Among the most promising insects, black soldier fly, mainly in the larvae phase, is a solution specially for feed, and in particular in its dried form. The aim of this work was to study the water loss transfer during convective drying of black soldier fly larvae (BSFL). The mass transfer model consisted of mass diffusion with two alternative boundary conditions (no external resistance and convection) and with/without shrinkage, applied with finite elements method, with a triangular mesh of 3,036 elements and a geometry reproducing the shape of the larvae. The moisture diffusion coefficient, estimated from the experimental data assuming an infinite slab, increased from 0.7002×10-10 m2/s at 60 °C to 2.792×10-10 m2/s at 90 °C, with an activation energy of 43.97 kJ/mol. The simulation predicted with detail the water content profile showing a quick water loss on the outer layers of the BSFL at the initial times. The evolution of the overall water content of BSFL during drying was better predicted for long times (when more than 80% of the moisture was removed) and at the highest temperature of 90 °C and showed that diffusion was the dominating mechanism, with small influence of the boundary conditions studied. Although shrinkage between 21 and 29% was considered, depending on the temperature, the inclusion of volume change in the model did not significantly improved the water content prediction.
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Black soldier fly (Hermetia illucens, L.) larvae for food and feed: modelling drying kinetics
In: Journal of Insects as Food and FeedCentro de Estudos de Fenómenos de Transporte, Faculdade de Engenharia da Universidade do Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
Search for other papers by M.N. Coelho Pinheiro in
Current site
Google Scholar
PubMed
Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Search for other papers by N. Ribeiro in
Current site
Google Scholar
PubMed
Centro de Matemática da Universidade de Coimbra, Apartado 3008, EC Santa Cruz, 3001-501 Coimbra, Portugal.
Search for other papers by P. da Silva in
Current site
Google Scholar
PubMed
Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
Search for other papers by R. Costa in
Current site
Google Scholar
PubMed
Insects are a new alternative for food and feed and a solution for circular economy. Among the most promising insects, black soldier fly, mainly in the larvae phase, is a solution specially for feed, and in particular in its dried form. The aim of this work was to study the water loss transfer during convective drying of black soldier fly larvae (BSFL). The mass transfer model consisted of mass diffusion with two alternative boundary conditions (no external resistance and convection) and with/without shrinkage, applied with finite elements method, with a triangular mesh of 3,036 elements and a geometry reproducing the shape of the larvae. The moisture diffusion coefficient, estimated from the experimental data assuming an infinite slab, increased from 0.7002×10-10 m2/s at 60 °C to 2.792×10-10 m2/s at 90 °C, with an activation energy of 43.97 kJ/mol. The simulation predicted with detail the water content profile showing a quick water loss on the outer layers of the BSFL at the initial times. The evolution of the overall water content of BSFL during drying was better predicted for long times (when more than 80% of the moisture was removed) and at the highest temperature of 90 °C and showed that diffusion was the dominating mechanism, with small influence of the boundary conditions studied. Although shrinkage between 21 and 29% was considered, depending on the temperature, the inclusion of volume change in the model did not significantly improved the water content prediction.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 308 | 221 | 10 |
| Full Text Views | 20 | 4 | 0 |
| PDF Views & Downloads | 22 | 3 | 0 |
