Mealworms drying process illustration

Edible Insects: Unlocking the Secrets of Mealworm Drying for a Sustainable Future

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Reese Marlowe in Science & Nature June 2025 • 4 min read.

"Learn how understanding the drying process of yellow mealworms can revolutionize food production and promote eco-friendly eating habits."


As the global population surges, the demand for meat-based products is projected to skyrocket, putting immense pressure on our planet's resources. Traditional livestock farming is a major contributor to environmental degradation, making it imperative to find sustainable alternatives. Edible insects, particularly yellow mealworms, are emerging as a promising solution to meet the growing demand for protein while minimizing our ecological footprint.

Mealworms boast impressive nutritional credentials, packed with high-quality proteins, healthy fats, essential vitamins, and minerals. Moreover, their feed conversion efficiency surpasses that of conventional livestock, requiring less land and emitting fewer greenhouse gases. Despite these advantages, the consumption of insects, known as entomophagy, faces cultural barriers, especially in Western societies where insects are often viewed as pests.

To overcome these barriers, researchers are exploring innovative processing methods to transform insects into palatable and versatile ingredients. Drying is a traditional food preservation technique that can extend the shelf life of mealworms and create a convenient powder form suitable for various culinary applications. Understanding the drying kinetics and hygroscopic behavior of mealworms is crucial for optimizing this process and ensuring the quality of the final product.

Drying Mealworms: The Science Behind the Process

Mealworms drying process illustration

Researchers D. Azzollini, A. Derossi, and C. Severini conducted a study to investigate the drying process of yellow mealworm larvae (Tenebrio molitor) and its impact on their quality. The study focused on understanding the dehydration kinetics and hygroscopic behavior of mealworms, as well as analyzing changes in their quality attributes. Blanching, a process of briefly immersing food in boiling water, was performed before air drying at different temperatures (50, 60, and 70 °C). Sorption isotherms, which describe the relationship between moisture content and water activity, were studied after both air drying and freeze-drying.

The researchers found that the Page model effectively described the dehydration kinetics at the tested temperatures, with a high coefficient of determination (0.993). Moisture diffusion coefficients, which indicate the rate at which moisture moves within the mealworms, were estimated to be between 4.85×10-11 and 1.62×10-10 m²/s. The temperature dependence of these coefficients was described by the Arrhenius equation, with an estimated activation energy of 52.1 kJ/mol.

  • Blanching's Impact: Blanching significantly modified the adsorption isotherms and increased the moisture content of fresh larvae without altering their nutritional composition.
  • Rehydration Woes: Rehydration after lyophilization (freeze-drying) led to higher color degradation, likely due to increased enzymatic activity.
  • Optimal Drying Model: The Page model, a two-parameter model, is recommended for predicting the drying behavior of T. molitor larvae due to its high accuracy and simplicity.
These findings provide valuable insights into the drying behavior of mealworms and can be used to optimize drying processes for preserving and processing these insects. By understanding the effects of different drying methods on quality attributes like color and nutritional content, food producers can develop innovative and appealing insect-based products.

Future Directions: Overcoming Challenges and Unlocking the Potential of Edible Insects

While this study sheds light on the drying process of mealworms, further research is needed to address challenges and fully unlock their potential as a sustainable food source. Exploring ways to inhibit enzymatic browning during rehydration and optimizing drying methods to preserve color and nutritional content are crucial steps. Additionally, investigating the functional properties of mealworm proteins and addressing sensory aspects will be essential for developing appealing and versatile insect-based products that can gain wider consumer acceptance. By continuing to explore the science behind edible insects, we can pave the way for a more sustainable and nutritious food future.

About this Article -

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Everything You Need To Know

1

What are the key nutritional benefits of yellow mealworms, and why are they considered a sustainable food source?

Yellow mealworms are packed with high-quality proteins, healthy fats, essential vitamins, and minerals. Their feed conversion efficiency is significantly higher than that of traditional livestock, meaning they require less land and emit fewer greenhouse gases. This makes them a promising and sustainable alternative to meat-based products in the face of a growing global population and increasing pressure on our planet's resources.

2

How does blanching affect the drying process and the quality of yellow mealworms?

According to the study by Researchers D. Azzollini, A. Derossi, and C. Severini, blanching, which involves briefly immersing the mealworms in boiling water, has a significant impact. It modifies the adsorption isotherms, which describe the relationship between moisture content and water activity, and increases the moisture content of the fresh larvae. While blanching doesn't alter the nutritional composition, it plays a key role in the overall drying process and the resulting product characteristics.

3

What drying model is recommended for predicting the drying behavior of Tenebrio molitor larvae, and why is it important?

The Page model, a two-parameter model, is recommended for predicting the drying behavior of Tenebrio molitor larvae. The researchers found that this model effectively described the dehydration kinetics at the tested temperatures with a high coefficient of determination (0.993). Using a reliable model is crucial for optimizing the drying process, ensuring the desired moisture content, and preserving the quality of the mealworms, which affects factors like shelf life, color, and nutritional value.

4

What were the key findings regarding rehydration after lyophilization (freeze-drying) of mealworms, and what are the implications?

Rehydration after lyophilization (freeze-drying) led to higher color degradation, likely due to increased enzymatic activity. This suggests that freeze-drying, while effective for preservation, might impact the visual appeal of the mealworm product after rehydration. Understanding and mitigating this effect through optimized drying methods is crucial for developing appealing and versatile insect-based products that can gain wider consumer acceptance. The study highlights the importance of selecting appropriate drying techniques that preserve both nutritional value and sensory attributes.

5

What are the future directions for research on edible insects, specifically concerning mealworms, to enhance their sustainability and consumer appeal?

Future research should focus on overcoming challenges such as enzymatic browning during rehydration. Optimizing drying methods to preserve color and nutritional content is also crucial. Investigating the functional properties of mealworm proteins and addressing sensory aspects are essential for developing appealing and versatile insect-based products. Continued exploration of these areas will help unlock the full potential of edible insects, contributing to a more sustainable and nutritious food future by overcoming cultural barriers and making insect-based foods more attractive to consumers.

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