The experimental study to find conditions to process Sago caterpillars for Sago oil and meat

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Pramuanjaroenkij, A.^1 ; Pathumwan, K.^1

Faculty of Science and Engineering, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Thailand^1

关键词: Cosmetic products;    Farming communities;    Household income;    Optimal temperature;    Optimal time;    Processed meat;    Protein sources;    Temperature range;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012046/pdf
DOI  :  10.1088/1755-1315/230/1/012046

来源: IOP

【 摘 要 】

Insects have raised their importance as a protein source and their extracted substances such asready-to-eat products and substances as inputs for cosmetic production. There were many communities in Thailand raising insects and processing them to be their main household income, some communitiesprocessed insects using their local wisdoms, therefore unstable amounts of insect products and byproducts were obtained. This work was interested in processing and extracting oil from Sago caterpillars to find stable amount and quality controlled products; processed meat can be cooked as snacks and extracted oil can be used in cosmetic products. By adapting the local wisdoms in frying and squeezing the caterpillars, this work introduced the integrated process between temperature controlled equipment and the optimal time to obtain proper products; the meat and oil. The 300 grams of Sago caterpillars were used in each experiment with the temperature controlled equipment. The investigations were performed according to the local wisdom knowledge with three different temperature ranges: 120 - 130°C, 130 - 140°C and 140 - 150°C, and three different frying periods: 9, 10 and 11 minutes. The optimal temperature range was in the range of130 - 140°Cand optimal time period was 10 minutes; these conditions provided the most amount of extracted oil and meat, the oil was yellow-gold without grease while other temperature ranges and periods provided less amounts of oil, dark yellow color and yellow with grease. The Sago farming community was satisfied with the products and the process could reduce their labor cost and time.