数字农科院2.0

High-humidity hot air impingement blanching (HHAIB): A novel strategy to reconcile drying efficiency and quality preservation in edible cricket processing

文献类型： 外文期刊

作者： Jiaxin He;Xiaotong Fan;Lei Li;Shenyuan Quan;Shiye Luo;Jiabao Ni;Yanxiang Bi;Na Li;Ruge Cao;Xiaoming Fang

作者机构：

关键词： Crickets;Drying;High-humidity hot air impingement blanching;Physicochemical properties;Water migration.

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 496 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study explored high-humidity hot air impingement blanching (HHAIB) as a pretreatment to enhance edible crickets' drying efficiency and quality. HHAIB at 120 °C for 3 min reduced drying time by 56 % compared to conventional hot air drying. Scanning electron microscopy showed HHAIB facilitated cuticular wax layer shedding and accelerated dehydration; low-field nuclear magnetic resonance indicated improved water mobility in crickets' tissues post-treatment. After HHAIB at 120 °C for 3 min, the degree of browning and lipid oxidation in crickets was mitigated due to the shortened drying time, with Δ E and Malondialdehyde significantly reduced to 6.13 and 19.15 nmol/g DW. However, the free amino acid and soluble protein contents reduced to 26.26 mg/g DW and 5.71 g/100 g DW due to thermal phenomena. These findings confirm HHAIB as a promising pretreatment for enhancing cricket drying efficiency and quality, providing insights for sustainable insect-food processing development.

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