2011•Science and Technology of Food IndustryRequires access
Effect of infrared roasting on the quality of aqueous extracted sesame oil
Xin Lu
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Abstract
White sesame seeds were used as raw material. The effect of the infrared roasting conditions on the quality of sesame oil by aqueous extraction was investigated. The results showed that with the increasing of infrared roasting temperature and time,the color of sesame oil was gradually deepened,the induction time was prolonged,and the peroxide value was increased,while acid value was not significantly changed.