agronaukaАграрная наука Евро-Северо-ВостокаAgricultural Science Euro-North-East2072-90812500-1396FARC North-East10.30766/2072-9081.2020.21.3.233-244agronauka-546Research ArticleОБЗОРЫREVIEWSТехнологии экструдирования кормов и продуктов питания, включающих биомассу насекомых (обзор)Extrusion technologies of feed and food including biomass of insects (review)https://orcid.org/0000-0002-8715-0655ПахомовВ. И.PakhomovV. I.

Пахомов Виктор Иванович, доктор техн. наук, зам. директора по науке по механизации и электрификации

ул. Ленина, д. 14, г. Зерноград, Ростовская область, 347740

Viktor I. Pakhomov, DSc in Engineering, Deputy Director for Science of Mechanization and Electrification

14 Lenin St., Zernograd, Rostov Region, 347740

vniptim@gmail.comhttps://orcid.org/0000-0001-7137-5692БрагинецС. В.BraginetsS. V.

Брагинец Сергей Валерьевич, кандидат техн. наук, ведущий научный сотрудник отдела переработки продукции растениеводства

ул. Ленина, д. 14, г. Зерноград, Ростовская область, 347740

Sergey V. Braginets, PhD in Engineering, leading researcher, Department of Vegetable Feedstock Processing

14 Lenin St., Zernograd, Rostov Region, 347740

sbraginets@mail.ruhttps://orcid.org/0000-0002-3362-5627БахчевниковО. Н.BakhchevnikovO. N.

Бахчевников Олег Николаевич, кандидат техн. наук, научный сотрудник отдела переработки продукции растениеводства

ул. Ленина, д. 14, г. Зерноград, Ростовская область, 347740

Oleg N. Bakhchevnikov, PhD in Engineering, researcher, Department of Vegetable Feedstock Processing

14 Lenin St., Zernograd, Rostov Region, 347740

oleg-b@list.ruhttps://orcid.org/0000-0001-5210-781XАлферовА. С.AlferovA. S.

Алферов Александр Сергеевич, кандидат техн. наук, научный сотрудник отдела переработки продукции растениеводства

ул. Ленина, д. 14, г. Зерноград, Ростовская область, 347740

Aleksander S. Alferov, PhD in Engineering, researcher, Department of Vegetable Feedstock Processing

14 Lenin St., Zernograd, Rostov Region, Russian Federaton, 347740

alfa-8303@yandex.ruhttps://orcid.org/0000-0002-1916-8570РудойД. В.RudoyD. V.

Рудой Дмитрий Владимирович, кандидат техн. наук, декан факультета «Агропромышленный»

пл. Гагарина, д. 1, г. Ростов-на-Дону, 344010

Dvitri V. Rudoy, PhD in Engineering, Dean of Agro-Industrial Department

sq. Gagarin, 1, Rostov-on-Don, Russian Federaton, 344010

spu-38@donstu.ruФГБНУ «Аграрный научный центр «Донской»РоссияAgricultural Research Centre DonskoyRussian FederationФГБОУ ВО «Донской государственный технический университет»РоссияDon State Technical UniversityRussian Federation202020062020213233244Copyright © Пахомов В.И., Брагинец С.В., Бахчевников О.Н., Алферов А.С., Рудой Д.В., 20202020Пахомов В.И., Брагинец С.В., Бахчевников О.Н., Алферов А.С., Рудой Д.В.Pakhomov V.I., Braginets S.V., Bakhchevnikov O.N., Alferov A.S., Rudoy D.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.agronauka-sv.ru/jour/article/view/546

В обзоре рассмотрены вопросы экструдирования кормов и пищевых продуктов, включающих биомассу насекомых. Включение насекомых в состав кормов и продуктов повышает их питательную ценность за счет обогащения протеином и жиром. Наибольшее распространение получило экструдирование измельченных и высушенных насекомых в форме муки в смеси с растительным сырьем, в основном измельченным зерном. Но смесь необработанных личинок насекомых и измельченного растительного сырья также может быть успешно подвергнута экструдированию. Выявлены частные закономерности процессов экструдирования биомассы насекомых и растительного сырья. Установлено, что при увеличении содержания насекомых в экструдате его цвет становится более темным, поверхность менее гладкой, структура более слоистой, снижается твердость, уменьшается значение индекса водопоглощения и увеличивается значение индекса водной растворимости экструдата, а также его влажность. Изменение скорости подачи сырья в экструдер позволяет изменять свойства готового экструдата. При увеличении подачи сырья уменьшается значение индекса водопоглощения экструдата и его влажность, но увеличивается индекс водной растворимости. В настоящее время не определены рациональные параметры процесса экструдирования, общие для всех смесей растительного сырья и биомассы насекомых, и характер их влияния на свойства готовых экструдатов. Тема экструдирования сырья для производства кормов и пищевых продуктов, содержащих биомассу насекомых, является перспективной, но требует проведения дополнительных исследований.

The review deals with the problems of extrusion of feed and food including biomass of insects. Inclusion of insects into the composition of feed and food increases their nutritional value through enrichment with protein and fat. Extrusion of the flour from ground and dried insects blended with vegetable raw material, generally presented by grinded grain, is most commonly used. However, the blend of crude larvae of insects and grinded vegetable raw materials can be also successfully extruded. Specific regularities of processes of insect biomass and vegetable raw material extrusion have been developed. It has been established, that with increase in insect content in the extrudate, its color becomes darker, the surface less smooth, the structure more layered. The hardness declines, the value of water absorption index decreases, the value of water solubility index and its moisture content increase. Variation in the rate of raw material feed into the extruder allows to change the properties of a finished extrudate. As the value of raw materials feed increases, the water absorption index of the extrudate and its moisture content decrease, but the water solubility index increases. Rational parameters of the extrusion process general for all blends of vegetable raw materials and insect biomass as well as the nature of their influence on properties of finished extrudate have not been determined yet. The problem of extrusion raw materials for the production of feed and food containing biomass of insects is promising but requires carrying out supplementary studies.

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The authors declare that there are no conflicts of interest present.