In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.

The extrusion process of oil-containing raw materials using a twin-screw extruder is becoming increasingly common in food technology. The problem of high energy costs for the implementation of this process is solved by reducing the resistance of the process mass due to the preliminary grinding of raw materials. The classical theory of extrusion is based mainly on the use of theoretical solutions of mathematical models of processes, which are simplified and allow determining integral parameters using coefficients, the preparation of which for the calculation of the corresponding processes and equipment is a rather complicated and approximate procedure. Mathematical modelling of the movement of the technological medium at the individual stages of the processing of raw materials allows us to determine the analytical dependences for the power and energy parameters of the system and to carry out their effective technical and economic evaluation. Using the methods of mathematical analysis and data processing in the MathCAD software environment, graphical dependences of the power and energy parameters of the research technical system were obtained. By increasing the density of the oil-containing raw materials, which is extruded in the research extruder by 40.5% the pressure force increases by 41%, that is, there is an almost proportional relationship between the pressure force and the density of the processed raw material. With an increase in the angular velocity of the drive shaft ω more than 8 rad.s-1, the pressure force in the research process increases sharply. With an increase in the density of raw materials, it is grinded before extrusion by 40%, the power consumption for the grinding process increases by 2.8 times for the recommended operating mode. Energy losses for pressing completely grinded raw materials are reduced by 2.52 times.

No abstract

Type of grinding Average size of a piece (particle), mm before grinding after grinding Coarse up to 300 up to 100 Medium up to 200 60...10 Fine 200.

In modern economic conditions, the chosen technology of raw material processing and the choice of the necessary equipment for both the line as a whole and the oil press are of great importance in oil production. In small-capacity workshops, screw presses of various designs are used. The twin-screw extruder occupied a certain niche among the press equipment with a productivity of 150–500 kg/h. Their use can significantly simplify the technology of oilseed processing. They combine operations of heat treatment, grinding, and pressing of vegetable oil. It is important to study the influence of geometric parameters of the oil pressure path and screw nozzle on the oil yield. In twin-screw extruders, it is rational to choose the pitch of the worm, the width of the channel between the turns, the width of the crest of the turn and the length of the nozzle with variable geometrical parameters. The analysis and selection of geometrical parameters of working bodies of a twin-screw extruder on the basis of theoretical calculations are carried out. Two sets of experimental working bodies with the changed geometrical parameters are made. Their theoretical degree of compression is determined, which is 5.50, 4.69, and 4.33, respectively. It is experimentally confirmed that the oil yield depends on the degree of compression due to the geometric parameters of the screw. The effect of a sharp drop in the free volume of the screw on the energy performance and press extruder performance has been revealed. The general nature of the change in the free volume in the areas of nozzle groups is accompanied by an uneven decrease of 40–80% towards the release of oil cake. The nature of the change in the free volume of turns along the length of the screw shaft characterizes the correctness of its design. The selection of rational geometric parameters of the working bodies should be considered in combination with other design parameters, which will intensify the process of oil pressing.

This scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer.

The analysis of constructive-technological schemes of vibrating conveyor machines for heat-exchange processing of bulk technological masses in the current mode is carried out, which allowed to substantiate the effectiveness of using a new modification of infrared dryers of vibration-wave execution with a flexible transporting body. For this scheme, a vibrating system is developed which mathematical modelling allowed to determine and substantiate the main parameters of the operating mode of the drive mechanism of the projected device. The experiments, using the developed research model, confirm and refine the results of theoretical analysis, energy efficiency and comparatively low metal consumption of the design structure. The difficulty of working with such a large number of factors led to the application of the second similarity theorem and the introduction of a mathematical model of the criteria of Stanton, Froude, Burdo, whose magnitudes are reflected through the main factors of influence and were found experimentally. After using the "dimension theory" and graph-analytic analysis of power functions, a criterial equation of the investigated process was obtained. This allows recommending the regime parameters and the design series of projected thermo-radiation dryers with vibration-wave transport of products when varying the main factors of influence.

The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.