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

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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

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The article presents the results of experimental studies of the air heating efficiency in heliocollectors with different surface forms developed in order to justify their use in equipment for active ventilation of grain and feed raw materials.

The advantages of wave technologies in comparison with traditional thermal technologies are considered. The aim of research is using of innovative wave technologies to intensify the processes of heat and mass transfer in the processes of dehydration and extraction, while reducing energy costs. A classification of the mechanisms of intensification of heat and mass transfer processes is proposed. Technical methods for intensifying heat and mass transfer during the processing of plant raw materials using technologies for targeted delivery of energy are developed. Samples of equipment are presented that implement technologies of directed energy action and innovative products obtained at these facilities. The results of experimental studies of drying in the microwave and infrared fields are shown.