Sesame is processed primarily through a wet dehulling process involving five key stages: soaking, dehulling, separation, cleaning, and drying.
Here's a breakdown of each stage:
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Soaking: Sesame seeds are soaked in water. This allows the seeds to absorb water, causing them to swell and making it easier to remove the outer hull. The soaking process is crucial for efficient dehulling.
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Dehulling: The outer hull, or seed coat, is removed from the sesame seeds. This is typically achieved through gentle friction and vertical alignment. The goal is to remove the hull without damaging the sesame kernel.
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Separation: After dehulling, the hulls need to be separated from the kernels. This is usually done using a combination of methods, such as density separation (floating the lighter hulls away from the heavier kernels) and screening.
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Cleaning: The dehulled sesame seeds undergo a cleaning process to remove any remaining impurities, such as small pieces of hull, dirt, or other foreign materials.
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Drying: Finally, the cleaned and dehulled sesame seeds are dried to reduce their moisture content. This is essential for preventing spoilage and ensuring a longer shelf life.
These five stages ensure the production of high-quality, dehulled sesame seeds for various food applications. The specific methods and equipment used in each stage can vary depending on the processing facility and the desired end product.
