Optimizing the extraction process of sesame seed's oil using response surface method on the industrial scale

In the present study, some chemical parameters of remained oil contents of the pressed cakes obtained of local sesame seed's oil extraction and also from different stages of extraction process were determined. To measure these parameters of extracted oil, three diverse heating temperatures (75, 90 and 105 °C) with three states of moisture contents (4.5%, 5.5% and 6.5%) for output seeds were designed. Analysis's results of obtained data by response surface method demonstrated that an increase in given temperature, increases oil content in pressed cakes and also insoluble fine partial content of the final extracted oil, while decreases protein's content in the meals. Increasing moisture content of output seeds of heating cabinet, indicated decrease in oil content of the meals. According to the results of optimizing process, it can be stated, heating process by temperature 75 °C and moisture content of output seeds in confine of 6.3-6.5%, are high yielded combined parameters that may result oils with high quality and byproducts with the minimum remained oil content.