Investigation and determination of the most suitable conditions for drying sesame by using Response Surface Methodology

Document Type : Complete scientific research article

Authors

1 Assistant Professor, Department of Agricultural Engineering Research, Golestan Agricultural and Natural Resources Research and Education Center, AREEO, Gorgan, Iran

2 Professor, Department of Seed and plant improvement Research, Gilan Agricultural and Natural Resources Research and Education Center, AREEO, Gorgan, Iran

3 Bachelor of science student, Department of Food Science and Technology, Faculty of Food Industries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Background and Objectives: Sesame is one of the most important oilseeds in the world, ranking second after olive in terms of nutritional value. Considering the high volume of crude oil imports, along with the unique characteristics of sesame and its adaptability to the climatic conditions of most regions in the country, it can serve as a strategic oilseed for oil supply and reducing dependency on imports. Due to the difficulty and non-mechanized nature of sesame harvesting, new non-shattering cultivars have recently been introduced, which can play a significant role in increasing oil production. Therefore, the study of postharvest processes and operations, particularly seed drying, is of special importance. Sesame seeds, especially in regions with high relative humidity, must be dried immediately after harvest because of their high respiratory activity, and the resulting heat and moisture. Since the initial seed moisture, drying temperature, and air velocity are critical factors affecting the drying process and the oil quality of sesame seeds, this study aimed to determine the optimal drying conditions.
Materials and Methods: The sesame sample under study was the Oltan variety, which is resistant to shattering. It was cultivated under appropriate agricultural management at the Gorgan research station and harvested from late October, coinciding with the physiological maturity of the seeds. In this study, sesame seeds with an initial moisture content of 12–18% were dried at temperatures ranging from 50 to 70 °C and air velocities between 0.5 and 1.5 m/s. Optimal drying conditions were evaluated based on oil content, acidity, peroxide value, and oil color. Optimization was carried out using Response Surface Methodology (RSM) within a Central Composite Design (CCD) framework, employing the Design-Expert software. The relationships between variables and responses were identified using three-dimensional surface plots, where two variables were varied simultaneously while the third was held constant at its midpoint.
Results: Analysis of variance (ANOVA) revealed a significant effect (P < 0.01) of independent factors (temperature, moisture, and air velocity), their interactions and quadratic effects on acidity, peroxide index, color, and oil content in the second-order polynomial model. The significance of the coefficients in the different models was determined using analysis of variance for each response. The results also indicated that under optimal drying conditions, the oil's qualitative characteristics were achieved with minimum values for acidity (0.71%), peroxide index (1.08 meqO2/kg), and color (28.6), with a maximum oil content of 49.7%.
Conclusion: The optimal drying conditions for non-dehiscent sesame seeds were achieved at an initial moisture content of 14%, a drying temperature of 56°C, and an air velocity of 1 m/s.

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References

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Food Processing and Preservation Journal
Volume 17, Issue 3
September 2025
Pages 137-151

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