**4.2 Drying**

The most extensively utilized technology for extending the shelf life of foods is drying. Traditional processes (such as roasting, frying, and sun-drying) are used in modern ways (for example, freeze-drying and microwave-assisted drying). Drying can lower total water content and, as a result, the amount of water available for metabolizing activities, such as enzymatic reactions and responses triggered by spoilage bacteria. Water action has a direct impact on microbial proliferation (aw). At aw 0.65, the vast majority of bacteria remain dormant. When aw is low, microorganisms slow down their development, but when water conditions improve, they can resume their progress [51, 52]. Reducing free water enhances dry matter concentration without harming tissues or the physical look of foods and is a key stage in the recovery of food products [53].

Solar, freeze-drying, and oven-drying are the popular techniques for drying entire edible insects, whereas freeze-drying, oven-drying, and nontraditional drying methods are mostly utilized for insect flours and powders. One of the chosen strategies for boosting human consumption of insects, mostly in Western countries, is drying and grinding whole, clearly recognized food insects into unrecognizable powders [54]. Drying extends the life of a product during distribution and storage.

Sun drying, one of the oldest drying methods, avoids microbiological contamination and even decreases or eliminates hazardous substances like neurotoxins; it also enhances the product's overall nutritional quality by inhibiting the enzyme protease inhibitors [55]. Furthermore, smoking is a curative and heating procedure that is regarded as one of the oldest methods for preserving all types of meat. The raw material is subjected to smoke created by wood pyrolysis. Insects are smoked in a dry environment, and a curing implementation is carried out concurrently with drying. The combined action of enzymes and heat promotes protein and lipid modifications during the process [56].

Irrespective of the blanching and drying techniques used on insects, they must be reheated prior to eating to remove any remaining bacteria. Total bacteria, Enterobacteriaceae, Staphylococcus, Bacillus, yeasts, and molds have all been reported to be eliminated by boiling dried insects for 30 minutes [47].
