Abstract
The purpose of the study was to use microwave technology to extract pure sesame seed oils. The findings of investigations on how microwave treatment affects sesame seed yields for oil and cake are reported. It has been demonstrated that the radiation strength and duration of processing have a major impact on oil production. Studies have shown the possibility of increasing the yield of sesame oil, compared to obtaining oil with preliminary heat treatment of sesame seeds, by 1.97% by treating them with steam and subsequent treatment with microwave radiation for 12 minutes. In these circumstances, the oil output is 33.72%, the cake yield is 66.28%, and the moisture content is reduced to 3.77%. The oil content of the seeds, the intensity of the microwave radiation, and the length of the process are the primary factors affecting the amount of oil released. The best technical parameters have been determined, at which 33.72% of the oil and 66.28% of the cake are extracted.
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