V . B a n d u r aPhD, Associate Professor** E-mail: bandura_3@ukr.net A . Z y k o vPhD, Associate professor* E-mail: zav380@gmail.com I . Z o z u l y a kPhD, Аssistant** E-mail: ihorzozulyak@gmail.com J . L e v t r i n s k a y aPostgraduate student* E-mail: levtrinska@ukr.net E . M a r e n c h e n k oPostgraduate student* E-mail: marenchenco.onaft@gmail.com *Department of processes, equipment and energy management Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039 **Department of Processes and equipment processing and food production named after Prof. P. S. Bernik Vinnytsia National Agrarian University Solniachna str., 3, Vinnytsia, Ukraine, 21008Запропоновано технології адресної достав-ки енергії для інтенсифікації тепломасопере-носу при переробці харчової сировини. У основі запропонованих гіпотез -хвильові техноло-гії комбінованої електромагнітної і вібраційної дії. Обгрунтовано механізми, ефекти і мате-матичні моделі бародіффузіі і дії вібраційних полів. Запропоновано числа хвильової подібно-сті, на основі яких узагальнені бази експери-ментальних даних по екстрагуванню і сушінню. Наведено результати оптимізації мікрохви-льового екстрактора Ключові слова: харчові технології, адресна доставка енергії, інтенсифікація масоперено-су, екстрагування, сушіння Предложены технологии адресной достав-ки энергии для интенсификации тепломассо-переноса при переработке пищевого сырья. В основе предложенных гипотез -волновые тех-нологии комбинированного электромагнитного и вибрационного действия. Обоснованы меха-низмы, эффекты и математические моде-ли бародиффузии и действия вибрационных полей. Предложены числа волнового подобия, на основе которых обобщены базы эксперимен-тальных данных по экстрагированию и сушке. Приведены результаты оптимизации микро-волнового экстрактора Ключевые слова: пищевые технологии, адресная доставка энергии, микроволновые технологии интенсификация массопереноса, экстрагирование

663.243A working cell with a nanoscale membrane and channels for liquid food systems has been considered. Thermodynamic substantiation of the nanoprocesses is given. Analysis of the electrokinetic effects upon extraction and barothermal activation of the raw material has been performed. The conditions for barodiffusion initiation and development in the processes of heat and mass transfer have been established. The energy of the nanoprocesses in pasteurization, drying, concentration, and extraction has been considered.Introduction. It is forecast that in the 21st century advances in nanotechnologies will lead to radically new production processes, and the turnover of the global market of nanoproducts in 2010 will amount to 145-900 billion U.S. dollars [1]. The use of nanotechnologies in the food industry will permit developing radically new products having no analogs in present-day cookery.The basic processes of food production are accompanied by an impartation of energy to a product [2]. If the product is a liquid, then the modeling is based on the phenomenological approach and reduces to the analysis of a continuous system. The modeling scheme is based on the use of the laws of conservation of matter, energy, and momentum. The phenomenological laws incorporate the known linear relations between irreversible processes: the Fourier and Fick laws. The results of the modeling are material and energy balances and space-time distributions of P, E, T, ρ, and C.

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Abstract. One of the most important stages of the technological process of extraction of target components from the seeds of the agricultural oil crops by the extraction method is extraction which lasts for the longest time, and therefore it actually determines, on the whole, the speed and economic efficiency of the entire process. The aim of the work was to study the extraction kinetics canola (rapeseed) (oilcake and whole grain) to determine the optimal technological parameters (kind of the extragent, hydromodule, value of the function) of the process carried out in a microwave field. As a result of the investigations of the concentration of the obtained oil, it was found that, in contrast to alcohol, the solvent hexane ensures a higher intensity of the process, a greater diffusion and solubility coefficient. However, the experimental research of the intensity of action of the solvents under the impact of the microwave field, and without it (at the temperature conditions of boiling solvents), showed that intensified action of ethyl alcohol (ethanol) during the extraction in a microwave field is 1.5 times more intensive than the action of hexane. The conducted investigations indicate that, in case oil is extracted from canola (rapeseed) under microwave field conditions, preference should be given to a polar, nontoxic and more safe (in contrast to hexane) solvent -ethyl alcohol (ethanol).

The efficiency of technologies is defined in terms of product kinetics, energy intensity, and quality. The kinetic parameter of drying is the intensity of dehydration, the rate of drying, which is expressed in kg/s of removed moisture. Energy intensity is characterized by the amount of energy