Determination of optimum processing conditions for hot-air roasting of hulled sesame seeds using response surface methodology
Determination of optimum processing conditions for hot-air roasting of hulled sesame seeds using response surface methodology
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DOI：
10.1002/jsfa.2509
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发表时间：
2006-08
影响因子：
4.1
通讯作者：
T. Kahyaoglu;S. Kaya
中科院分区：
文献类型：
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作者：
T. Kahyaoglu;S. Kaya
芝麻酱（tahin）是由研磨脱壳，烤，芝麻种子。在这项研究中，热风烘烤工艺生产芝麻酱的优化响应面法（RSM）在一个范围内的空气温度（120-180 °C）的不同时间（30-60分钟）。将种子的颜色参数（L、a和B值）、布朗宁指数（BI）、硬度、破碎度和水分含量作为响应参数，以开发预测模型并优化烘烤过程。焙烧温度和时间的增加导致a和B值以及BI的增加。随着焙烧温度的升高和焙烧时间的延长，籽晶的硬度和破碎性均降低。RSM开发的二次和线性模型分别充分描述了颜色值和纹理参数的变化。响应面分析结果表明，芝麻烘烤过程中应综合考虑色泽和质构参数。为了获得所需的颜色和质地，芝麻酱生产的最佳烘烤范围确定为155-170 °C，40-60 min。版权所有© 2006化学工业协会
Sesame paste (tahin) is produced by milling hulled, roasted, sesame seeds. In this study, a hot-air roasting process for the production of sesame paste was optimised by response surface methodology (RSM) over a range of air temperatures (120–180 °C) for various times (30–60 min). The colour parameters (L, a and b values), browning index (BI), hardness, fracturability and moisture content of the seeds were used as response parameters to develop predictive models and optimise the roasting process. Increases in roasting temperature and time caused increases in the a and b values and in the BI. The hardness and fracturability of seeds also decreased with increasing roasting temperature and time. The quadratic and linear models developed by RSM adequately described the changes in the colour values and textural parameters, respectively. The result of RSM analysis showed that all colour parameters and textural parameters should be used to monitor the roasting of sesame seeds in a hot-air roaster. To obtain the desired colour and texture, the optimum roasting range for production of sesame paste was determined as 155–170 °C for 40–60 min. Copyright © 2006 Society of Chemical Industry