Optimization of Drying Parameters for Hermetia illucens Using Oven Drying

Insects are frequently dried to retain their nutritional quality. The influence of drying temperature and drying time has an effect on the crude lipid yield. The greater moisture loss will lead to a higher lipid yield. Inactivation of larvae by means of freezing followed by oven drying indicates a high amount of free fatty acids. The total fatty acid concentration in Hermetia illucens prepupae was mainly comprised of saturated fatty acids followed by monounsaturated fatty acids and polyunsaturated fatty acids. A substantial amount of lauric acid was discovered and may be beneficial in animal feed. The optimum crude lipid yield and moisture loss temperature were determined.

Automated summary

The drying temperature and time of insects affect their crude lipid yield, with higher moisture loss leading to higher lipid yield. Freezing and oven drying larvae results in a high amount of free fatty acids. The Hermetia illucens prepupae contain predominantly saturated fatty acids, followed by monounsaturated fatty acids and polyunsaturated fatty acids, with a substantial amount of lauric acid. The optimal crude lipid yield and moisture loss temperature have been determined.