Effects of infrared drying on properties of sesame

Authors

ZHANG Lixia, Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou, Henan 450008, China
ZHANG Xun, Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou, Henan 450008, China
SUN Jiajia, Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou, Henan 450008, China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
HUANG Jinian, Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou, Henan 450008, China

Abstract

The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame seeds. With the extension of the drying time or increasing of temperature, the acid value of sesame oil was decreased (4.11～21.35 mg KOH/g), and the peroxide value increased (the maximum is 0.71 mmol/kg). Component of sesame volatile gases contained hydrocarbons, aldehydes, alcohols, esters, acids, etc, and the relative content of them reduced sequentially.

Publication Date

4-28-2015

First Page

63

Last Page

70

DOI

10.13652/j.issn.1003-5788.2015.02.013

Recommended Citation

Lixia, ZHANG; Xun, ZHANG; Jiajia, SUN; and Jinian, HUANG (2015) "Effects of infrared drying on properties of sesame," Food and Machinery: Vol. 31: Iss. 2, Article 13.
DOI: 10.13652/j.issn.1003-5788.2015.02.013
Available at: https://www.ifoodmm.cn/journal/vol31/iss2/13

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