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All Journal ASEAN Journal of Chemical Engineering
Choon Lai Chiang
University of Nottingham Malaysia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

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Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms Wei Hon Seah; Alecia Sze Mun Wong; Wei Qin Nie Naik; Chun Mun Tan; Choon Lai Chiang; Ching Lik Hii
ASEAN Journal of Chemical Engineering Vol 20, No 2 (2020)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ajche.56358

Abstract

Yellow 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.
Co-Authors Alecia Sze Mun Wong Ching Lik Hii Chun Mun Tan Wei Hon Seah Wei Qin Nie Naik