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Difference between revisions of "Insect farming"
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→Post-treatment: Added information on post-treatments
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=== Post-treatment === | === Post-treatment === | ||
As post-treatments of edible insects, Vassileios Varelas mentions [[Industrial fermentation|fermentation]], [[sizing]], roasting, [[drying]] and acidification: "Fermentation of the produced edible insect orders to increase the product’s shelf-life and minimize the microbial risks for the consumers associated with edible insect consumption. Successful acidification and effectiveness in product’s safeguarding shelf-life and safety was achieved by the control of Enterobacteria and bacterial spores after lactic fermentation of flour/water mixtures with 10% or 20% powdered roasted mealworm larvae. Techniques such as drying, acidifying, and lactic fermentation can preserve edible insects and insect products without the use of a refrigerator."<ref name=":1" /> | Common post-treatments are the extraction of compounds, such as proteins or lipids and the some treatments that can prolong shelf-life of the product. As post-treatments of edible insects, Vassileios Varelas mentions [[Industrial fermentation|fermentation]], [[sizing]], roasting, [[drying]] and acidification: "Fermentation of the produced edible insect orders to increase the product’s shelf-life and minimize the microbial risks for the consumers associated with edible insect consumption. Successful acidification and effectiveness in product’s safeguarding shelf-life and safety was achieved by the control of Enterobacteria and bacterial spores after lactic fermentation of flour/water mixtures with 10% or 20% powdered roasted mealworm larvae. Techniques such as drying, acidifying, and lactic fermentation can preserve edible insects and insect products without the use of a refrigerator."<ref name=":1" /> | ||
== Technology providers == | == Technology providers == | ||