Effect of tray drying temperature and drying time on properties of cricket powder
This research studied the production of cricket powder via tray drying and powdering processes by investigating the effect of drying temperature of 80, 90, 100oC and drying time ranging of 30 - 240 min on the properties of cricket powder. The drying rate increased while the moisture content decrease...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02001.pdf |
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| _version_ | 1832098467779969024 |
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| author | Simasatitkul Lida Thongprom Kittisak Jaroensang Thunyapisit Im-orb Karittha |
| author_facet | Simasatitkul Lida Thongprom Kittisak Jaroensang Thunyapisit Im-orb Karittha |
| author_sort | Simasatitkul Lida |
| collection | DOAJ |
| description | This research studied the production of cricket powder via tray drying and powdering processes by investigating the effect of drying temperature of 80, 90, 100oC and drying time ranging of 30 - 240 min on the properties of cricket powder. The drying rate increased while the moisture content decreased as drying temperature and drying time increased causing it easy to be ground and had good solubility. The cricket powder had dark brown color and its lightness decreased with increasing drying temperature. The produced cricket powder could reach equilibrium moisture content of approximately 5% and the water activity was decreased with increasing drying temperature. Regarding the nutrient content, the change in drying temperature in a range of 80-100oC had no significant effect on the nutrient content. The suitable drying condition of crickets offering the highest protein content of 70.35% was achieved at drying temperature of 80oC and drying time of 240 min. At this condition, 55.57% yield of cricket powder satisfying dry food specification (moisture content of 5.32% and aw of 0.3539) was obtained. |
| format | Article |
| id | doaj-art-f327ea2c0e4a48dc90d39f70723a26c0 |
| institution | Kabale University |
| issn | 2267-1242 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj-art-f327ea2c0e4a48dc90d39f70723a26c02025-02-05T10:50:19ZengEDP SciencesE3S Web of Conferences2267-12422025-01-016100200110.1051/e3sconf/202561002001e3sconf_ri2c2025_02001Effect of tray drying temperature and drying time on properties of cricket powderSimasatitkul Lida0Thongprom Kittisak1Jaroensang Thunyapisit2Im-orb Karittha3Department of Industrial Chemistry, Faculty of Applied Science, King Mongkut’s University of Technology North BangkokProgram in Food Process Engineering, School of Food-Industry, King Mongkut’s Institute of Technology LadkrabangProgram in Food Process Engineering, School of Food-Industry, King Mongkut’s Institute of Technology LadkrabangProgram in Food Process Engineering, School of Food-Industry, King Mongkut’s Institute of Technology LadkrabangThis research studied the production of cricket powder via tray drying and powdering processes by investigating the effect of drying temperature of 80, 90, 100oC and drying time ranging of 30 - 240 min on the properties of cricket powder. The drying rate increased while the moisture content decreased as drying temperature and drying time increased causing it easy to be ground and had good solubility. The cricket powder had dark brown color and its lightness decreased with increasing drying temperature. The produced cricket powder could reach equilibrium moisture content of approximately 5% and the water activity was decreased with increasing drying temperature. Regarding the nutrient content, the change in drying temperature in a range of 80-100oC had no significant effect on the nutrient content. The suitable drying condition of crickets offering the highest protein content of 70.35% was achieved at drying temperature of 80oC and drying time of 240 min. At this condition, 55.57% yield of cricket powder satisfying dry food specification (moisture content of 5.32% and aw of 0.3539) was obtained.https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02001.pdf |
| spellingShingle | Simasatitkul Lida Thongprom Kittisak Jaroensang Thunyapisit Im-orb Karittha Effect of tray drying temperature and drying time on properties of cricket powder E3S Web of Conferences |
| title | Effect of tray drying temperature and drying time on properties of cricket powder |
| title_full | Effect of tray drying temperature and drying time on properties of cricket powder |
| title_fullStr | Effect of tray drying temperature and drying time on properties of cricket powder |
| title_full_unstemmed | Effect of tray drying temperature and drying time on properties of cricket powder |
| title_short | Effect of tray drying temperature and drying time on properties of cricket powder |
| title_sort | effect of tray drying temperature and drying time on properties of cricket powder |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02001.pdf |
| work_keys_str_mv | AT simasatitkullida effectoftraydryingtemperatureanddryingtimeonpropertiesofcricketpowder AT thongpromkittisak effectoftraydryingtemperatureanddryingtimeonpropertiesofcricketpowder AT jaroensangthunyapisit effectoftraydryingtemperatureanddryingtimeonpropertiesofcricketpowder AT imorbkarittha effectoftraydryingtemperatureanddryingtimeonpropertiesofcricketpowder |