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

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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 900 V/m), end point temperature (65, 75 and 85 °C) and holding time (5, 10 and 15 min.) 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 900 V/m for a holding time of 10 min 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 1.01 meq/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 0.86 meq/kg, respectively at 722.52 V/m EFS at EPT 65 °C for 5 min. holding time which was obtained by response surface methodology.

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Authors and Affiliations

  1. Uttarakhnad University of Horticulture and Forestry, Bharsar, Uttarakhand, India, Pin- 249199

    Kirti Kumari

  2. Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India, Pin code- 313001

    V. D. Mudgal, Gajanan Viswasrao & Himani Srivastava

Authors
  1. Kirti Kumari
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  2. V. D. Mudgal
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  3. Gajanan Viswasrao
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  4. Himani Srivastava
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Corresponding author

Correspondence to Kirti Kumari.

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Research highlights

Effect of variables on per cent oil extraction

Percentage of 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 electric field strength of 900 V/m for a holding time of 10 min.

Effect on FFA and peroxide value of extracted oil

On an average it ranged from 1.52 to 2.26 as against 1.24 (% oleic acid) in case of control sample. The peroxide value of ohmically heated extracted oil ranged from 0.78 to 1.01 as against 0.86 meq/kg in control sample.

Optimization of process parameters

Ohmic heating parameter such as electric field strength (EFS), end point temperature (EPT) and holding time (HT) was selected on the basis of maximum oil recovery with low free fatty acid and peroxide value. The optimum value for maximum oil recovery, minimum residual oil content, free fatty acid (FFA) and peroxide value was 41.24 %, 8.61 %, 1.74 and 0.86, respectively at 722.52 V/m EFS at EPT 65 °C for 5 min holding time which was obtained by response surface methodology.

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Kumari, K., Mudgal, V.D., Viswasrao, G. et al. Studies on the effect of ohmic heating on oil recovery and quality of sesame seeds. J Food Sci Technol 53, 2009–2016 (2016). https://doi.org/10.1007/s13197-016-2176-1

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  • DOI: https://doi.org/10.1007/s13197-016-2176-1

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