Application of Artificial Neural Networks for Predicting Cooking Dynamics in Industrial Sesame Seed Oil Extraction

Hamid Bakhshabadi, Alireza Ghodsvali, Abolfazl Bojmehrani, Mohammad Ganje, Toktam Mohammadi-Moghaddam, Elham Taghavi and Afsaneh Morshedi Sesame seeds are a significant source of vegetable oil and were among the earliest grains used for oil extraction. In this study, aimed at designing an industrial- scale process for extracting oil from sesame seeds, we investigated three cooking temperatures (75 °C, 90 °C, and 105 °C) and three different moisture contents of the seeds leaving the cooking pot (4.5%, 5.5%, and 6.5%).