Studies on the effect of ohmic heating on oil recovery and quality of sesame seeds.

Abstract

This research describes a new technological process for sesame oil extraction. The process deals with the effect of ohmic heating on enhancement of oil recovery and quality of cleaned and graded sesame seed. The effect of ohmic heating parameters namely electric field strength (EFS), end point temperature (EPT) and holding time (HT) on oil extraction process were investigated. Three levels of electric field strength (600, 750 and 900V/m), end point temperature (65, 75 and 85°C) and holding time (5, 10 and 15min.) were taken as independent variables using full factorial design. Percentage oil recovered from sesame seed through mechanical extracted oil by application of ohmic heating varies from 39.98 to 43.15%. The maximum oil recovery 43.15% was obtained when the sample was heated and maintained at 85°C using EFS of 900V/m for a holding time of 10min as against 34.14% in control sample. The free fatty acid (FFA) of the extracted oil was within the acceptable limit (1.52 to 2.26% oleic acid) of 0.5 to 3% as prescribed respectively by Prevention of Food Adulteration (PFA) and Bureau of Indian Standards (BIS). The peroxide value of extracted oil was also found within the acceptable limit (0.78 to 1.01meq/kg). The optimum value for maximum oil recovery, minimum residual oil content, free fatty acid (FFA) and peroxide value were 41.24%, 8.61%, 1.74% oleic acid and 0.86meq/kg, respectively at 722.52V/m EFS at EPT 65°C for 5min. holding time which was obtained by response surface methodology.