Effect of Oil and Sugar Contents on the Surface of Dehulled-Roasted Sesame Seeds on Adhesion Between the Seeds |
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Authors: | Nakako Takenaka Kenji Ogata Tomio Yabe Ryo Yamauchi Koji Kato |
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Affiliation: | Authors Takenaka, Yabe, Yamauchi, and Kato are with Dept. of Science of Biological Resources, The United Graduate School of Agricultural Science, Gifu Univ., 1-1 Yanagido, Gifu, Gifu 501-1193, Japan. Authors Takenaka and Ogata are with Shinsei Co., Ltd. 29 Katabashinmachi, Kitanagoya, Aichi 481-8526, Japan. Direct inquiries to author Yabe (E-mail: ). |
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Abstract: | ABSTRACT: The oil contents in the vicinity of the surface of adhesive and nonadhesive seeds were 0.77% and 0.43%, respectively. The total oil contents of adhesive and nonadhesive seeds were 52.2% and 51.5%, respectively. The adhesiveness of nonadhesive seeds increased from 0.02 to 0.59 when the surface oil content increased from 0.43% to 0.77% by smearing oil on the surface. The contact angle, surface tension of the oil, and surface morphology differed little between adhesive and nonadhesive sesame seeds. The mono- and oligosaccharide contents in the vicinity of the surface for adhesive and nonadhesive seeds were 0.15% and 0.064%, respectively. The adhesiveness of nonadhesive seeds increased remarkably from 0.02 to 0.99 when the surface saccharides and oil content increased from 0.064% to 0.15% and from 0.43% to 0.77%, respectively, by smearing sucrose and oil to the surface. These results suggested that surface mono- and oligosaccharides were an important factor in adhesion of dehulled-roasted seeds, and high surface oil content of the seeds caused an oil bridge to form between seeds. |
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Keywords: | adhesion dehulling process oil oil bridge sugar |
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