Mazur O. Improvement of sunflower oilcake preparation for oil extraction

The object of research: the process of preparation of sunflower oilcake for the extraction. The purpose of research: the creation of scientific foundation and technology of the preparation of sunflower oilcake as granules for the oil extraction. The research methods: standard methods, saturation methods, mathematics methods using software packages MathCad and Microsoft Excel. The theoretical and practical results: the scientific underground for the perfection of preparation technology of sunflower oilcake for oil's output has been created; the choice of immersion liquid for the definition of the porosity of oil material has been theoretically justified; the technology of the preparation of sunflower oilcake for the oil output as granules has been improved and the technological process scheme has been created; "The method of the imaginary density's and open porosity's definition" has been created out for the estimation of the sunflower oilcake's characteristics, which has been pass metrology certification. The scientific novelty: it is the first time when the saturation method using immersion liquid - benzene has been proved as perspective one for the research of the porous structure of sunflower oilcake, which allows to evaluate the oil material characteristics that are submitted for the extraction; the new scientific information about imaginary density, open porosity, specific surface and effective volume of the pores of the industrial oilcake's samples as petals, trichinas and granules has been obtained; the quantitative characteristics of the solvent's movement through the layer of the material depending on the size of open material's porosity have been determined. The introduction level: the results of the dissertation work have been implemented to the production at the Vinnytsia Oil-fat integrated works and enterprise Joint "Floraya Soareluy" (Moldova) and they are used within the studying process at the deportment of the technology of the fats and fermentation products at the National Technical University "Kharkiv Polytechnic Institute" during the preparation of the specialists at the specialty 6.051701 "The nutritional technologies and engineering" of the specialty 7.05170102 "The technology of the fats and substitutes" within the teaching process of the subject "The technology of the branch" and "The modern directions of the development of the fats' output technology" as well as course and diploma planning. The sphere of using: oil and fat branch and adjacentones.