ABSTRACT: The effects of microwave drying temperature and drying time on moisture content, germination rate, acid value and peroxide value of sesame oil were studied. The volatile components of sesame treated were studied by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).
The results showed that the moisture content of sesame decreased rapidly within the first 20 minutes of drying at temperatures below 90 (?) C. With the prolongation of time over 20 minutes, the water loss rate of sesame gradually slowed down. Microwave drying equipment had a destructive effect on the germination rate of sesame.
During the first 20 minutes of drying, when the temperature was lower than 80 C, the effect of drying temperature on acid value and peroxide value of sesame oil was not significant (p > 0.05), but when the temperature was higher than 80 C, the acid value and peroxide value of sesame oil were significantly affected (p < 0.05). With the increase of drying temperature, the content of alkanes, naphthalenes and phenols, the main volatile components of sesame oil, decreased, while the aldehydes content decreased. Increase in volume.
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