The Normit team developed a solution for insect powder processing, a technological line for turning insect such as worms or other insect into a protein powder. Firstly blanching flour worms and similar insects, and subsequent cooling, preparing it for further processing.

Objective: Blanching and subsequent cooling. This is an equipment for the processing of high protein content products such as of insects (crickets, grasshoppers, meal worms, fly larvae or black soldier fly etc.)

Some types of insects, such as flour worms, crickets or grasshoppers are used in the food industry as a source of proteins, since they are rich in these element: they contain up to 80% protein mass (Technology Research Center VTT, 2017). Chitin contained in the product helps to remove excess fat from the body, thus being an excellent solution for athletes and sportsmen (VTT Technical Research Center, 2017). Ready made insect powder is added to dry mixes, from which sports nutrition, food additives and other food products are made.(source: Technology
Research Center VTT)

What function have proteins in nutrition?

Besides being fundamental elements required for the development and regeneration of living human or animal cells, proteins are constantly forming within the human body and broking down again. To preserve this cycle, around 15% of the daily energy consumption must be proteins.

Insect processing line consists of:

1. Continuous Blancher

Such product as insects reacts sharply to high temperature and mechanical stress. A blanching heat treatment is required, capable of killing bacteria, but it must not destroy useful substances. Furthermore, it is necessary to minimize the mechanical impact during blanching - a screw or drum blancher will destroy the form of crickets or grasshoppers.

Conveyor pouring-type blancher. This equipment eliminates a possibility of a product damage during its movement in the equipment. Since flour worms, crickets and grasshoppers are receptive to higher temperature, direct steam injection or submersion in warm water dont suit for blanching, and thus ContiBlanch blancher – a method of pouring hot water on the product, is a perfect solution. 

 
The chilling part requires external source of ice water. Proportion of the operating area:

• heating part 400 * 1800mm
• cooling section 400 * 900mm

Following blanching, a chilling part take place, when cold water is streamed into the product, cooling it, as was requested by the project initiators. The machine comprises of five sectors: infeed part, blanching sector (warm water), middle part, chilling part (cool water), discharging part.

2. Conveyor with hopper - capacity: 50 liters

It is a versatile conveyor for transporting products to a height. It can be used to transport large, small, light and heavy products. The conveyor works very accurately at slow and higher speeds. Usually it is part of different technological lines and serves for the transport of small products within the line. The conveyor guarantees quick plus efficient transport for many different products. The belt conveyor frame creates powerful valuable steel format. 50L hopper is angled, the conveyor with an alterable height of 540-840 mm.  

3. Continuous washer with discharge conveyor belt 

Washer with external loading conveyor UNI M is designed to effective high-performance washing of vegetables, potatoes and fruits. Purification of the product is carried out using delicate exposure to water. Is used to wash the potato, to clean seaweed from impurities
or to inject substances into products.

4. Mill

Knife mills are perfect for fine crushing of soft, mid-hard, fragile, stringy and products that are sensitive to to the temperature. The mill is used in various industries. The material is crushed at high speed impact and shearing forces. The final fineness of the product depends on the selected sieve insert. There are different sieve inserts available for different products.

To receive further info about insect processing line or any other food production line, or for a free consultation, send us an email to This email address is being protected from spambots. You need JavaScript enabled to view it.