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| Quantitative evaluation methods for the grinding process in water-substituted sesame oil production |
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Received:August 13, 2025 Revised:March 26, 2026 Accepted:October 20, 2025
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250369 |
| KeyWord:water-substitution method sesame oil grinding process quantitative evaluation method slope flow distance |
| FundProject:河南省中央引导地方科技发展资金项目（Z20221343042）；国家特色油料产业技术体系食品加工岗位科学家项目(CARS-14-1-30)；河南省农业科学院科技创新团队项目（2023TD23） |
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| Abstract: |
| To address the critical demand for quantitative quality control in the grinding process of sesame oil production by the water-substitution method, a novel quantitative evaluation method based on the slope flow distance (SFD) was proposed. Single-factor experiments were conducted to optimize the determination conditions for SFD, and the effect of the grinding degree on oil yield was analyzed. The correlation between SFD and oil yield was investigated and the grinding control standard was established. Additionally, the validity of the grinding control method and standard was verified, and the microstructure of sesame pastes with different grinding degrees was observed using laser scanning confocal microscopy to reveal the intrinsic relationship among grinding degree, paste fluidity, and oil yield at the microscopic level. The results showed that the optimal conditions for SFD determination were as follows: sample loading 25 g, slope angle 15°, determination time 4 min, and determination temperature (20±1） ℃. Under these conditions, the SFD of sesame pastes with different grinding degrees showed significant differences. As the grinding degree increased, both the SFD and oil yield gradually increased, and a highly significant positive correlation was observed between SFD and oil yield, with a good linear relationship. Based on this, a quality control standard for sesame paste under this determination method was established, i.e., a SFD of not less than 32 cm. Microstructural analysis indicated that with the increasing grinding degree, the tissue structure of roasted sesame seeds was progressively disrupted. The binding between oil and protein as well as other components was gradually broken, leading to oil release, formation of a paste with increasing fluidity, an increase in SFD, and ultimately an increase in oil yield. In conclusion, SFD can serve as an effective quantitative indicator for evaluating the fluidity of sesame paste, reflecting the degree of separation between fat and non-fat components during the grinding process, and thereby predicting oil yield. |
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