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The completed research work is aimed at creating a continuous technology and machine-hardware purification scheme for phosphatide concentrate in an effective magneto-acoustic way. To separate modified of waste of deodorization and to obtain lecithins with a high content of phosphatidylcholines using distillation, selective solvent, ethyl alcohol and adsorbent-silica gel was used, and ultrasonic with an intensity of 10 W/cm2 in combination with a pulsating magnetic field of 2 Tl was used to increase its dissolving and absorbing ability. Such treatment in the stream provides obtaining a substantially bleached high-quality lecithin-containing product in the form of microgranules of an alcohol-insoluble fraction (remain on the filter) and a liquid fat-containing part with a low amount of waste absorbed by silica gel. The objectives of the study include studying the effect of hydrodynamic complex effects on the association and deassociation of free fatty acids and other related lipids in the composition of the waste of deodorization of sunflower oil, the rationale for the use of silica gel as an effective neutralizing and adsorbing agent, determining rational modes of the solvent (ethyl alcohol) distillation process in a vacuum molecular distiller for high-quality lecithin-containing liquid product. The relevance of the work «Improvement of the process and equipment for the distillation of waste of deodorization of vegetable oils processed in ultrasonic» is that at present in Russia this topic of the integrated use of ultrasonic, pulsating magnetic field and silica gel cleaning makes a significant novelty in Russian scientific works in this direction. The proposed technology for producing modified sunflower lecithins allows to obtain both fractionated lecithins with a mass fraction of acetone-insoluble substances of more than 60%, and skimmed, more hygrophilic lecithins with a mass fraction of acetone-insoluble substances up to 95% with an improved quality of cleaning from color and smelling substances at low acidity.

Improvements of technological processes and equipment at modern meat-processing enterprises are challenging. It is especially important for the basic and widely used process of grinding raw meat material. Framework enhancements in meat grinding equipment allow one to significantly decrease power consumption and improve the quality of meat products and productivity of raw material processing. The grinding equipment for raw meat and meat products makes about a half of all the equipment used in meat industry. The generalized mathematical model presented is used to optimize the meat grinding process. Design and technology optimizationof mincers proves to be the most efficient only using correct mathematical models of extrusion processes. The influence of design and technological options on performance of mincers using EI is prioritized. The priority for further research is estimated. Both mathematical models of individual processes and results of computer simulations of mincers performance are presented. Mathematical equations, variables and algorithms are calculated using the ”Delphi” program. The results of numerical calculations are illustrated by the corresponding graphical dependencies.

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