TY - THES

T1 - Development of the extraction process in a larvae treatment plant

AU - Lobnig, Stefanie

N1 - embargoed until 08-02-2023

PY - 2018

Y1 - 2018

N2 - The issue of the worldwide growing waste production as well as the aspiration of the general public to counteract natural and environmental degradation, is leading to the exploration of alternative methods to recover protein. A relevant product, which could be capable of combining the recycling of organic waste and the production of sustainable protein on an industrial scale in the future, is the Hermetia illucens. This work is, therefore, investigating on the process of producing protein out of larvae, with the focus on possibilities of a quantitative fat extraction, whereby the importance of various operating parameters is assessed. Besides the consideration and evaluation of diverse crushing mechanisms, the consequences of different process temperatures and dwell times as well as the optimal process operation for the production of a protein with a residual fat content of 14%, is explored. The result of the parameter study demonstrates that finely crushed larvae show a lower residual fat content than those with bigger particle sizes. Furthermore, the temperature or rather the process before commencing preparation, the cooking time as well as the temperature of the phase separation, are affecting the quantity of extraction considerably. A residual fat content of 14% is reached in laboratory scale by mincing the larvae at the temperature of 90°C in an electrical meat mincer with a perforated disc of 5mm, then, heating the mash for 13 minutes, cooking it for an extra 20 minutes at 90°C and finally separating the processed phases at 94°C.

AB - The issue of the worldwide growing waste production as well as the aspiration of the general public to counteract natural and environmental degradation, is leading to the exploration of alternative methods to recover protein. A relevant product, which could be capable of combining the recycling of organic waste and the production of sustainable protein on an industrial scale in the future, is the Hermetia illucens. This work is, therefore, investigating on the process of producing protein out of larvae, with the focus on possibilities of a quantitative fat extraction, whereby the importance of various operating parameters is assessed. Besides the consideration and evaluation of diverse crushing mechanisms, the consequences of different process temperatures and dwell times as well as the optimal process operation for the production of a protein with a residual fat content of 14%, is explored. The result of the parameter study demonstrates that finely crushed larvae show a lower residual fat content than those with bigger particle sizes. Furthermore, the temperature or rather the process before commencing preparation, the cooking time as well as the temperature of the phase separation, are affecting the quantity of extraction considerably. A residual fat content of 14% is reached in laboratory scale by mincing the larvae at the temperature of 90°C in an electrical meat mincer with a perforated disc of 5mm, then, heating the mash for 13 minutes, cooking it for an extra 20 minutes at 90°C and finally separating the processed phases at 94°C.

KW - Fettextraktion

KW - Zerkleinerung

KW - Prozessparameter

KW - Protein

KW - Larven

KW - fat extraction

KW - crushing mechanisms

KW - process parameters

KW - protein

KW - larvae

M3 - Master's Thesis

ER -