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.

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The article analyzes the research results of using ultrasound oscillations and pulsing magnetic field in order to increase the quality and fasten processing the fish products (sausages, wieners and salami made from minced fish meat). Influence of ultrasound and pulsating magnetic field on resistibility of protein-in-oil emulsion to mechanical and temperature effects, as well as its resistibility to oxidation extend storage terms for minced fish products enriched with protein in-oil emulsions and help to develop the technology for making salami and sausages. Viscosity of protein in-oil emulsion made using magnetic ultrasound and oscillating magnetic field condenses to cream consistency, dispersion of fat balls reaches 4-30 mkm. Such thick emulsions that don’t dilute during thermal processing of minced fish products help to raise the quality of fish sausages, to prolong storage terms of ready-made product by 32-38% due to high resistivity to oxidation. The modern piezoelectric ultrasound installations as well as neodymium magnets have small sizes and low power consumption, can be easily integrated in the permanent production lines of minced fish products. Addition of protein-in-oil emulsions prepared using ultrasound and magnetic field of constant neodymium magnets allows to increase liquid trapping of minced fish, which results in greater product yield and low costs.

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