The primary purpose of implementing a high-temperature heat treatment at 200°C is to serve as a secondary disinfection step. This brief, high-intensity thermal process is designed to significantly reduce the load of culturable bacteria and potential pathogens that may remain after the initial drying and pulverization phases.
The core logic behind this step is to achieve a "thermal shock" that maximizes biosafety without destroying the product's value. By limiting the exposure to a short duration (e.g., 2 minutes), the process effectively eliminates microbes while leaving essential nutrients like crude proteins and fatty acids intact.
The Objective: Enhancing Biosafety
Addressing Residual Contamination
While initial drying reduces moisture, it does not always guarantee the elimination of all microbial threats.
The 200°C treatment acts as a secondary barrier. It specifically targets microorganisms that may have survived the earlier, lower-temperature drying processes.
Reducing Bacterial Load
The primary metric for success in this step is the reduction of culturable bacteria.
By exposing the powder to this specific temperature threshold, manufacturers can significantly lower the total viable count of bacteria. This ensures the final insect powder meets strict sanitary standards for consumption or feed.
The Impact on Nutritional Integrity
Preserving Crude Protein
A common concern with high-heat processing is the denaturation or destruction of proteins.
However, because this specific treatment is restricted to a short duration (approximately 2 minutes), the crude protein content within the insect powder remains uncompromised. The heat is sufficient to kill bacteria but brief enough to spare the protein structure.
Retaining Fatty Acids
Insect powder is often valued for its lipid profile.
Just as with proteins, the rapid nature of this treatment protects fatty acids from degradation. The process achieves disinfection without causing the fats to break down or oxidize significantly, maintaining the nutritional quality of the raw material.
Understanding the Process Trade-offs
The Time-Temperature Balance
This process relies entirely on the precision of the time-temperature ratio.
The effectiveness of the 200°C treatment hinges on the short exposure time (2 minutes). Deviating from this balance introduces risks: extending the time could degrade nutrients, while reducing the temperature might fail to achieve adequate disinfection.
Efficiency vs. Complexity
Adding a secondary heating step increases processing complexity and energy usage.
However, this is a necessary trade-off to ensure biosafety. The cost of the additional step is outweighed by the value of a pathogen-free product that retains its full nutritional profile.
Making the Right Choice for Your Goal
When integrating this step into your processing line, consider your primary objectives:
- If your primary focus is Biosafety: Ensure the temperature strictly reaches 200°C, as this is the critical threshold required to significantly reduce pathogen loads and bacterial counts.
- If your primary focus is Product Quality: Rigorously control the duration to 2 minutes or less, as exceeding this window risks degrading the crude proteins and fatty acids you are trying to preserve.
This method represents a precise optimization of food safety engineering, delivering a clean product without sacrificing nutritional density.
Summary Table:
| Feature | Parameter | Primary Benefit |
|---|---|---|
| Target Temperature | 200°C | Secondary disinfection & pathogen elimination |
| Exposure Time | < 2 Minutes | Preservation of crude proteins & fatty acids |
| Microbial Impact | High Reduction | Significantly lowers total culturable bacterial load |
| Nutrient Stability | High Retention | Prevents lipid oxidation and protein denaturation |
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References
- Kortnee Van Nest, Phillip Shults. Assessing the feasibility, safety, and nutritional quality of using wild-caught pest flies in animal feed. DOI: 10.1093/jee/toad239
This article is also based on technical information from Kintek Press Knowledge Base .
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