Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms

  • Wei Hon Seah Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia3
  • Alecia Sze Mun Wong Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
  • Wei Qin Nie Naik Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
  • Chun Mun Tan Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
  • Choon Lai Chiang Engineering Foundation, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
  • Ching Lik Hii Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
Keywords: baking, diffusivity, mealworm, modelling, moisture

Abstract

ellow mealworm is an alternative protein source studied by researchers to provide an alternative supply of protein to meet the growing demands of human consumption. In this research, convective baking of yellow mealworms at 80°C, 100°C, and 120°C was carried out to study the baking kinetics and product quality. Studies showed the typical falling trend of the moisture ratio curves, which are typical for most bioproducts that undergo hot air treatment. Mathematical modelling showed that the Page model gave a good prediction on the baking kinetics with high fitting accuracy (R2>0.99). Effective diffusivities were determined from 1.66 x 10-11 to 2.88 x 10-11 m2/s within the temperatures tested. The activation energy was estimated at 15.7 kJ/mol based on the Arrhenius equation. The final baked samples appeared darker in color because the browning reaction and reduction in bulk density and product length were observed in the range of 48-54% and 3.0-16.3%, respectively.

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Published
2020-12-31
How to Cite
Seah, W. H., Wong, A. S. M., Naik, W. Q. N., Tan, C. M., Chiang, C. L., & Hii, C. L. (2020). Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms. ASEAN Journal of Chemical Engineering, 20(2), 165-173. Retrieved from https://dev.journal.ugm.ac.id/v3/AJChE/article/view/9141
Issue
Vol 20 No 2 (2020)
Section
Articles

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