Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (white-spotted flower chafer) Larva

Apinya Khampakool1, Salinee Soisungwan1, SangGuan You1, Sung Hee Park2,*
Author Information & Copyright
1Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea
2Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
*Corresponding Author: Sung Hee Park, Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 13, 2020 ; Revised: Jul 26, 2020 ; Accepted: Jul 28, 2020

Published Online: Jul 29, 2020


In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/m2 and IRAFD-5.0 kW/m2 at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2833 min duration of FD (P<0.05). The electrical energy could be reduced by more than 90 % through infrared radiation during FD (P<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (P<0.05). IRAFD better preserved the glutamic acid (6.30-7.29 g/100g) and proline (3.84-5.54 g/100g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reported on the potential of IRAFD in producing shelf-stable and value-added edible insects.

Keywords: Infrared freeze-drying; Insect; Energy; Efficiency; Texture

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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