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- Mudgal, V. D., et al. Show all 4 Authors
- Journal of food science and technology 2016 v.53 no.4 pp. 2009-2016
- adulterated products; electric field; foods; free fatty acids; lipid content; ohmic heating; oleic acid; peroxide value; response surface methodology; sesame oil; sesame seed; temperature
- ... This research describes a new technological process for sesame oil extraction. The process deals with the effect of ohmic heating on enhancement of oil recovery and quality of cleaned and graded sesame seed. The effect of ohmic heating parameters namely electric field strength (EFS), end point temperature (EPT) and holding time (HT) on oil extraction process were investigated. Three levels of elec ...
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