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 analysis of the influence of the main factors on the kinetics of the drying process of fermented wheat raw materials in a vibro-boiling layer is presented. The purpose of the study is to study the influence of the main technological parameters on the kinetics of the drying process of fermented wheat raw materials in a vibrating boiling overflowing layer at atmospheric pressure. The main factors affecting the drying process were selected: the temperature of the drying agent supplied to the dryer, the speed of the drying agent, the vibration amplitude of the gas distribution shelves, the vibration frequency of the gas distribution shelves. The influence of temperature and air velocity on the drying process of raw materials, the influence of the amplitude and frequency of oscillations of the gas distribution grid on the kinetics of the drying process of the fermented product, as well as the influence of the specific load of the product on the process of moisture removal are shown An analysis of the curves shows that with an increase in the amplitude of the oscillation, it reduces the drying time, and an increase in the frequency of oscillation of the shelves contributes to a decrease in the drying time. In this case, a uniform increase in the drying intensity is observed over the entire range of the amplitudes considered. An increase in the oscillation frequency of the gas distribution grid also helps to reduce the duration of the drying process of fermented wheat raw materials. It should be noted that the amplitude of the oscillations more strongly affects the decrease in the drying time of the raw material than the frequency Thus, we concluded that in the intervals under study the changes in the amplitude and frequency of vibrations of perforated shelves on the drying process of fermented wheat raw materials are more strongly affected by the amplitude of vibrations. In addition, when choosing vibration parameters, the specific load of the material on the grate and its initial humidity should be taken into account..

Currently, the application of advanced technologies in sugar factories is relevant. These technologies are based on the use of a combination of physical and energy effects on the feedstock and provide a reduction in sucrose losses at the stage of diffusion juice obtaining. A method of press-diffusion production of juice from sugar beet which allows to increase the yield of sucrose from beet chips and to reduce losses at the stage of diffusion juice obtaining and production costs is suggested by us. The press-diffusion method of extracting juice from sugar beet with the methods of mathematical planning and statistical processing of the experimental results was studied in the work. Regression equations and suboptimal parameters providing the maximum yield of beet juice with minimum energy consumption for its implementation were received in experimental plants under the influence of technological parameters, which were the pressure applied to the beet mass at the pressing stage, the temperature at the diffusion stage, and the pretreatment temperature of beet chips before pressing and the frequency of ultrasonic vibrations of the emitter in the diffusion installation. These operating parameters were the following: pressing pressure 0.27–0.33 MPa, pretreatment temperature of beet chips 334.2–337.3 K, diffusion temperature 342.5–345.0 K and frequency of ultrasonic radiation 21.25–23.36 kHz. The engineering nomograms presented make it possible to determine the value of the specific energy consumption and the value of the liquid phase output from the technological parameters of the press-diffusion method for producing beet juice in a quick and qualitative way.

The increased interest in ultrafiltration technology in the last decade is caused by the search for new purification methods that allow obtaining high-quality drinking water that meets modern regulatory requirements. Modern water purification schemes use an ultrafiltration unit before reverse osmosis in softening, desalination and demineralization of water for food production. The pore size of ultrafiltration membranes ranges from 5 nm to 0.05-0.1 microns. Using ultrafiltration instead of the traditional water treatment scheme, makes it possible to obtain water with a low content of suspended and colloidal substances, increase the productivity and serviceability of reverse osmosis membranes. The water treatment scheme may contain the following modules: coarse filter; ultrafiltration unit, buffer tank; mixer; water container; reverse osmosis installation; pumps. The method of differential scanning microscopy is used to assess the quality of water during its purification. Water samples were cooled with liquid nitrogen to -30 ? and then heated to 30 ?. Crystals melting peaks were recorded on the DSC curves, and the thermal effect was calculated. During the water purification process, the value of the thermal effect of frozen water samples melting declines (from 515.1 to 261.2 J / g), the value of the temperatures at the onset (from 0.7 to -0.13 ?) and at the peak of crystal melting (from 7.45 up to 4.27 ?). The difference between the heat effect data for water samples after coarse filtration and ultrafiltration is small, which indicates that the ultrafiltration unit allows cations and anions to pass through, which preserves the salt balance of water.