Design and development of low cost sesame dehuller and its process standardization

Barad

et al. 2023

J Americ Oil Chem Soc

Self Cite

The investigation was intended to examine the influence of selected moisture levels (4.26, 12.66, 25.31, 37.89, 50.21% wet basis) on engineering properties namely, dimensional, gravimetric, frictional, aerodynamic as well as mechanical properties of five selected varieties of sesame seed namely GT‐3, GT‐4, GJT‐5, GT‐6, and TKG 22. The investigation finds out that fluctuations in moisture level significantly (p ≤ 0.05) influenced the engineering properties assessed. Increase in moisture content influenced a rise in length, width, thickness, geometric mean diameter, arithmetic mean diameter, sphericity, volume, volumetric expansion coefficient, elongation ratio, flakiness ratio, surface area, projected area, thousand seeds weight, compressibility index, Hausner ratio, angle of repose, coefficient of friction, terminal velocity and Reynolds number of selected sesame verities. Whereas, a reverse trend was observed in aspect ratio, true density, bulk density, tapped densities, drag coefficient, and hardness with moisture content variation. The frictional characteristic of the seed showed improved stability with less flow ability at higher moisture levels. These outcomes disclosed that variation of seed moisture content is authoritative during designing and construction of machinery and process equipment related to sesame. It may be also beneficial in computation of design for hoppers, silos, conveyors, drying, and heat transfer equipment as well as other sesame seed‐related process and handling equipment.

Section: Gravimetric Propertiessupporting

confidence: 61%

Section: Gravimetric Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

Barad

et al. 2023

J Americ Oil Chem Soc

Self Cite

“…The standardization of hydration pretreatment to assist sesame dehulling needs the basic idea about the water sorption phenomena of sesame seeds (Gojiya et al, 2023). Commonly, sesame seed hydration is inconvenient, laborious, and time‐consuming process and requires up to 4 h at ambient temperature (Gojiya & Gohil, 2022). To diminish the seed quality deterioration hazard as well as solid loss during hydration, it is necessary to curtail hydration time.…”

Section: Introductionmentioning

confidence: 99%

Assessment of water absorption characteristics for improved sesame (Sesamum indicum L.) varieties during hydration

Dabhi

et al. 2023

Food Bioengineering

Self Cite

The water absorption characteristics of sesame varieties (GT-3, GT-4, GJT-5, were studied during hydration at temperatures ranging 35-55°C. The Peleg model adequately defined the hydration behavior of sesame seed varieties at the 35°C, 45°C, and 55°C soaking temperatures with the comparable coefficient of determination (R 2 ) and mean relative percentage deviation modulus (P). The Peleg rate constant K 1 and the capacity constant K 2 reduced significantly with the rise in hydration temperatures, suggesting corresponding increases in the initial hydration rate as well as the equilibrium moisture content in all the varieties tested. The Arrhenius equation was used to calculate the activation energy (E a ) of GT-3, GT-4, GJT-5, GT-6, and TKG-22 sesame varieties and was noted to be 38. 74, 33.37, 30.68, 37.85, and 33.23 kJ/mol, respectively. The enthalpy (H) was raised significantly with hydration temperature while entropy (ΔS) and released energy (ΔG) were found nonsignificant (p > 0.05).

“…The DSF is the seed meal; afterward, oil extraction from sesame embraces almost 40–45% protein, 5%–7% fat, 40%–45% carbohydrate, and 3.5–4.0% fiber (Gojiya & Gohil, 2022; Şahin & Elhussein, 2018) has not found any specific use in the food processing. Normally, this unused of sesame oil manufacturing is used for animal feeding nearby its production areas.…”

Section: Introductionmentioning

confidence: 99%

Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour ( DSF ): Sesame oil industry waste valorization

Davara

Food Processing Preservation

et al. 2022

The use-up outline for convenient and RTE (ready to eat) snacks is rising with expressive pace in all over the world because of rise in time spent away from home (Omoba, 2013). Consumers nowadays are becoming more and more conscious about concept of convenient and hygienic snacks. Extrudates are one of the major growing commodities in snack foods. Nowadays, children and even adults have started liking and consuming extrudates. The extrudates made by using extrusion process are the very proficient technique for manufacturing plentiful foodstuffs like RTE as well as animal food. Extrusion syndicates elevated shear force and temperature to develop extrudates in preferred size and shape as well as porous structure. The basic raw ingredients of extrudates include cereal grains which has less protein and essential amino acid (Nikmaram et al., 2015). In this context, efforts were made by researchers in preceding works about alteration of basic ingredients with different protein sources to improve the nutritious quality of cereals-based extrudates (Awolu et al., 2020;