Research in a laboratory press equipped with an ultrasonic vibrator was performed to study the nature of a high frequency wave field influence on the process of vegetable oil extracting from safflower seeds. The initial moisture content of safflower seeds, the rotational speed of the press screw, the frequency and amplitude of ultrasonic vibrations have the greatest influence on the oil yield and the cake residual oil content. The analysis of the dependences obtained showed that the parameters of the safflower seed pressing process, the values of which could be varied during the experiments, affect the oil yield identically, namely, with an increase in the rotational speed of the press screw, the oil yield decreases and, consequently, the cake oil content increases. It was found out that moisture content raising increases the oil yield and reduces the residual oil content. Moreover, the most rational value of moisture content in terms of absolutely dry matter is 8.7…11.2%. It was revealed that an increase in the pressure given to the product in the press occurs with a decrease in the effective viscosity inside the surface layer of the mass being pressed due to ultrasonic vibrations imposition. The following parameters should be focused on as rational parameters for safflower seeds pressing providing the minimum residual oil content in the cake: the ultrasonic waves frequency is 22…28 kHz, the amplitude is more than 40 • 10−3 m and the pressure value in the press is from 12…13 MPa. These values obviously depend directly on the grain behavior and its movement in the press during exposure to high-frequency ultrasonic vibrations.

The main objectives of the experimental studies were to obtain kinetic patterns and to determine the rational parameters of the pressing processes, ensuring high efficiency of the process of juice obtaining from sugar beets by the press method. The main indicator of the pressing process effectiveness is the yield of beet juice pressed (extruded) in the press, since the parameters of the further production process depend to a large extent on it. In accordance with this, one of the experimental studies aims was to maximize the beet juice yield. To do this, a series of experiments was carried out. Their results made it possible to determine the degree of various factors influence on the juice yield. However, striving for the maximum beet juice yield, it should be taken into account that the resulting juice should be of the highest quality, which would ensure the possibility of its further effective purification. Therefore, in addition to the juice yield, another objective of the experiments was to determine the factors affecting its quality. The total effectiveness of the technology developed will be the result of an optimal combination of the juice extraction value and its quality indicators.

The use of baromembrane processes, in particular, microfiltration, allowed us to form a whole area consisting in the development of beer clarification technologies with qualitatively new properties. The microfiltration process, in comparison with classical pasteurization with the help of immobilized enzymes, with adsorbing agents, has indisputable advantages, because phase transformations are completely absent, low processing temperatures are used, the process can be carried out in several stages, the processing time and energy consumption are reduced, the conditions of microbiological resistance are increased. The decisive role in the course of the microfiltration process is played by the movement mode of the initial solution, physicochemical properties and the geometry of the membrane channel. It is known that the diffusion coefficient can be significantly increased by increasing the temperature of the solution to be separated, which is not always technologically possible, and in some cases, simply unacceptable, therefore, the above parameters are the most promising options for increasing the mass transfer coefficient.

No abstract

Increasing consumption of light complete foods, convenient as fast food or snack foods, is one of the trends in the food market development. On the one hand, this trend associated with the healthy lifestyle popularization, and on the other hand, with the accelerated pace of modern society life. Thus, the energetic value of snack foods (snacks) is gradually replaced by requirements to their biological value. A highly efficient extrusion process allows producing biologically completed snacks with properties attractive to consumer.