The Effects Of Water Absorption And Roasting Conditions On Fracture Properties And Internal Structure Of Sesame Seeds

We investigated the effects of soaking, residence time before roasting and roasting conditions on the fracture properties and structure of the cross-section of sesame seeds. Soaking time affected only the size of the side voids of the seed cross-section. The fracture force and strain of the roasted seeds decreased as residence time increased. The center void of the roasted seeds, important for seed crispness increased as residence time increased. In contrast, the side void of the roasted seeds only increased with residence time during the first 10min. Seeds roasted at higher temperatures had smaller fracture forces and larger central voids than those roasted at lower temperatures. During roasting at 300 degrees C, the fracture force and strain decreased as the center void ratio increased. Overall, both a sufficient time for moisture diffusion in the seeds and a high roasting temperature were necessary to produce crisp roasted seeds.