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Lee, S.W., Jeung, M.K., Park, M.H., Lee, S.Y. and Lee, J.H. (2010) Effects of Roasting Conditions of Sesame Seeds on the Oxidative Stability of Pressed Oil during Thermal Oxidation. Food Chemistry, 118, 681-685.
http://dx.doi.org/10.1016/j.foodchem.2009.05.040

has been cited by the following article:

• TITLE: Optimization of Sesame Oil Extraction Process Conditions

  AUTHORS: Abubakr Elkhaleefa, Ihab Shigidi

  KEYWORDS: Solvent Extraction, Sesame Oil, Extraction Variables, Process Optimization

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.5 No.3, June 30, 2015

  ABSTRACT: In this study, the optimum operating conditions for sesame oil extraction were studied. N-hexane was used as a solvent. Different variables were investigated; sesame seeds particle sizes, ratio of solvent to seeds mass, contact time, stirring effect, roasting impact and extraction temperatures. Results obtained showed that higher rates of extraction were obtained when roasting sesame seed to 15℃. The ratio of solvent to seeds found to be 6:1 gave higher extraction. Moreover, stirring speed was tested and had been optimized to 600 rpm. Finally, the extraction under heating was studied and results showed that increasing operating temperature to more than 40℃ did not increase extraction efficiency.