Litvinenko O. The technology of food meal from cover-free sunflower seed kernels

The object of investigation: the process for production nutrition food-stuff meal of cover-free sunflower seeds. Aim of work: scientific determination and development of new technology for manufacturing food meal of cover-free sunflower seeds to use in alimentary and oil-fat technologies. Techniques of investigation: standard techniques; method of sedimental analysis; techniques developed VNDIZh (Saint-Petersburg) and UkrNDIOZh UAAN (Kharkiv). Chromatographic methods; mathematical methods using programm software MathCad and MS Excel. Theoretical and practical results: the technology to produce high-proteinated food meal of raw kernel of sunflower seeds has been developed. The project of technical and norms regulations for new sort of product – food meal of sunflower has been developed. Novelty in science: for the first time the possibility of extracting and separating oil from the crude seed kernel of sunflower to the remaining oil content in 1 % and preserving its proteinaceous substances in native state have been determined. The mathematical dependences of remaining oil content in the meal and content of water-soluble proteins from the basic parameters crude kernel of sunflower seed have been obtained. The kinetic parameters of oil extraction from the flakes of cover-free kernel of sunflower seeds by hexane have been determined. The possibility to manufacture the food meal from the sunflower seeds kernel with prolonged storage terms and high functionally technological features has been proved out. Scientifically the technological decision of using food meal in technology of oil-fat products has been grounded. The novelty of technological developments in the method of manufacturing protein food concentrate from the sunflower seeds kernel has been proved by patent of Ukraine for investigation. Level of approbation: the results of the thesis are used in educational process of the Dept. «Technology of Fats and Fermentation products» NTU KhPI during preparing the specialists according the specialization «Food-stuff technology and engineering» of the speciality 7.0091705 «Technology of fats and fat substitutes». The testings of the food meal have been carried out during the mayonnaise production in the testing lab of UkrNDIOZh UAAN (Kharkiv). The point of usage: oil-fat and food-stuff industry.