A paper deals with the urgent problem of studying the separation process of gas flow from fine-dispersed particles. A device developed to intensify gas flow separation from fine-dispersed particles. The principle of operation of the device is given. The effect of the shape of separation elements, gas flow velocity, as well as size and density of particles on device efficiency, has been investigated. As a result of the study, the maximum efficiency of gas flow separation (on average 85%) is achieved at a gas velocity of 8 m/s. Moreover, the separation increases when the density and diameter of the particles begin to grow. The double-T shape of separation elements was demonstrated as the most effective type of geometry.

Data on the dynamics of furfural yield from wheat straw, corn cobs, birch sawdust, oat husk and sugar beet pulp in a narrow temperature range (180 – 190 ° C) were obtained. Low-concentrated solutions of sulfuric and phosphoric acids were used. Enzymatic hydrolysis of cellulosic residues was conducted. It was shown that the maximum yield of glucose in birch sawdust was 21.8%, in the corn cobs 18.6%, in wheat straw 19.4%, in sugar beet pulp 15.8 % of absolutely dry substance respectively.

In the production of sulfuric acid, the final step is to clean the exhaust gases from the sulfuric acid mist. Currently, many industrial enterprises have abandoned the use of electrostatic precipitators to catch acid droplets in favor of the use of bag filters. The authors conducted an experimental study of the effectiveness of various filter materials and their combination in the form of a bag for catching sulfuric acid fog. A filter package was proposed from layers of fiberglass and fluoroplastic materials for industrial use, which showed a 98% efficiency for cleaning exhaust gases from a sulfuric acid mist.

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Introduction. Jerusalem artichoke is a valuable low-maintenance crop whose tubers contain vital nutrients and prebiotics. We propose using Jerusalem artichoke powder as a functional nutrient in the formulation of food products. Study objects and methods. We studied the influence of vacuum, vibration, and grinding on the kinetics of drying Jerusalem artichoke tubers of a “Skorospelka” variety in the laboratory vacuum vibromixing mill dryer (VVMD). Results and discussion. The rate of drying in the VVMD was almost 5.5 times as high as that of convective drying. The kinetic curves showed that grinding provided a period of decreasing drying rate until almost complete drying. Vibration drying in the VVMD was twice faster than vacuum drying. The comparison of theoretical and experimental data on moisture and drying time revealed good adequacy. The NMR analysis of changes in the molecular mobility of the samples obtained in the VVMD showed an implicit twocomponent spectrum, indicative of low moisture. The chemical analysis of the tubers and powders by standard methods confirmed that the proposed gentle technology (fast drying at 30°C) preserved 86% of inulin. Conclusion. Jerusalem artichoke powder obtained in the VVMD can be used in different branches of the food industry due to its long shelf life, low consolidation, and no caking, with residual moisture of 6.1%.