The roast curve is the recipe for aroma sesame oil

Roast stages

Each stage of the curve has one job

A sesame roast is a curve with distinct jobs, not a single temperature. The early stage drives off surface moisture with steady, moderate heat; pushing too hard here scorches the outside while the core stays raw. The middle stage is where color and nut aroma build, and it needs constant seed movement so every kernel sees the same heat. The endpoint is a judgment made in seconds: seed color, the sound of the batch, and the smell of a crushed sample tell the operator to discharge. After discharge, rapid cooling stops the curve — a batch left hot in a pile keeps roasting itself toward bitterness.

• Write the curve down per batch: start temperature, time in each stage, discharge point, and cooling time.
• Judge the endpoint by crushed-sample color and smell, not by the clock alone — seed moisture shifts between lots.
• Cool fast and fully before pressing; heat carried into the barrel keeps developing flavor you did not choose.

Line pacing

One 100 kg roast batch feeds three 30 kg barrels

The hot sesame reference line pairs a 100 kg-per-batch roaster with three 325 hydraulic presses. Sesame is fine seed, so each Ø390×800 mm barrel takes about 30 kg in 6 partitioned layers — one roast batch fills three barrels in one round, with the remainder carried into the next. A full press cycle runs 25–40 minutes: 5–10 minutes of pre-pressing and 20–30 minutes of main pressing on a 60 MPa hydraulic system. That window matches the roaster's own batch rhythm, so cooled seed moves from the cooling floor into the barrels without waiting long enough to lose freshness.

Batch records

Repeatability is what customers actually buy

• Keep a roast log per seed lot: white, black, imported, and local sesame each behave differently on the same curve.
• Retain a small oil sample per batch so aroma drift shows up across weeks, not in customer complaints.
• Plan oil-yield math at the 55–58% sesame hot-press reference; the roast decides aroma and color, not extra percentage points.
• When the aroma target changes — lighter table oil versus deep gift-bottle oil — change the written curve, not the operator's mood.

Common faults

Read the oil to correct the curve

Project boundary

What to confirm before scoping Sesame Roasting Temperature Curve for Aroma Oil

Sesame Roasting Temperature Curve for Aroma Oil should not be quoted from an equipment name alone. Check feed lots, target oil, post-press handling, and packing rhythm in one scope before deciding which Sesame Oil Press modules stay. Factory sesame hot: ~30 kg/batch with 6 partitions on 325; cold uses 355–500. Do not use peanut 100 kg barrel loads.

When feed condition, moisture, impurities, batch weight, and product position are unclear, press tonnage and filter area become guesswork. Factory systems share 60 MPa and 2.2 kW motors; hot pure press is 30–40 min/barrel and cold pure press is ~2 h/barrel — cycle time matters more than brochure tonnage.

• Confirm whether feed is whole seed, kernels, pretreated material, or an existing semi-finished stream.
• Confirm whether the target is crude oil, filtered oil, bottled oil, drum ingredient oil, or a refining handoff.
• Hot cycle reference: pure press 30-40 min/barrel, ~1.5 h for 2 barrels with loading; cold pure press ~2 h/barrel, ~4.5 h for 2 barrels.
• Confirm batch rhythm, labor, changeover, retained samples, power (often 380V/50Hz/3ph), and site install conditions.

Factory model check

Match hot / cold models to factory hard data

Pin models to published factory specs before tonnage talk.

Hot 300/325: 300–325 ton, 60 MPa system, standard barrel Ø390×800 mm / max 100 kg, pure press 30–40 min/barrel, ~1.5 h for 2 barrels with loading, 2.2 kW motor. Cold 355/400/426/480/500: 370–630 ton, integrated frame, same 100 kg standard barrel, pure press ~2 h/barrel, ~4.5 h for 2 barrels with loading; optional Ø300 high-pressure barrel max 60 kg. Residual oil target ~≤5% (peanut hot often 6–8% measured).

• Standard barrel Ø390×800 mm, max ~100 kg crushed feed; optional Ø300 high-pressure barrel max ~60 kg.
• Cylinder material 27SiMn; cold frames are integrated molded steel; hot frames are typically H-type channel steel.
• Factory sesame hot: ~30 kg/batch with 6 partitions on 325; cold uses 355–500. Do not use peanut 100 kg barrel loads.

Equipment check

Process needs to land in equipment interfaces

Once the route is clear, write the interfaces: how preparation feeds the press, how oil leaves the press, how filtration connects to tanks, and how packing receives finished oil.