Dobrunov D. Technology of Complex Processing of Sunflower Cakes Obtained from Dehulled Kernels

The object of research is technology of complex processing of sunflower cakes obtained from dehulled kernels (SCDK). The aim is to develop technology for edible protein meal, vegetable oil and fat-soluble plant antioxidant production from SCDK by extracting with solvent (ethanol) or solvents mixture (hexane, ethanol) using cavitation facility. Methods: crude oil content in flour and sunflower meal were evaluated by Soxhlet method; the content of inhibitors was evaluated by Volumetric method; sterol composition of solids extract obtained from SCDK was determined by gas-liquid chromatography; tocopherols content in vegetable fat-soluble antioxidant was determined by high performance liquid chromatography (HPLC); physicochemical and organoleptic quality of fats and fat-containing products were evaluated by standard methods. Theoretical and practical results. The developed technology allows obtaining from SCDK such products as edible protein meal, vegetable oil, and fat-soluble antioxidants (solids extracts obtained from sunflower cakes) in the cavitation facility by extracting with above mentioned solvents. Also, a confectionery fat, mixed oils, and oil and fat-containing products stabilization method was developed. Scientific novelty. Obtaining of edible protein meal, vegetable oil, and fat-soluble antioxidant from SCDK by extracting with ethanol or mixture of hexane and ethanol in the cavitation facility was scientifically approved. It was elucidated that, unlike the traditional technology, the prepared oily raw material structure and solvent to solids ratio (ranging from 1:2 to 1:10) do not affect the extraction rate of vegetable oil from that material when the cavitation facility is used. Technological parameters of extraction in the cavitation facility effect on the extraction rate of vegetable oil and edible protein meal, obtained from SCDK, was evaluated as the approximation model. The solvent extraction temperature and duration of cavitation processing effect on the extraction rate of chlorogenic acid from SCDK was evaluated by performing mathematical description of this process in the form of regression equations. The antioxidant action of new fat-soluble plant antioxidants mechanism was determined. The chain termination constants of the obtained antioxidants were derived. The quantitative kinetic characteristics of the interaction between oxidation inhibitors of fat-soluble plant antioxidants and peroxide radicals of vegetable oil blend and confectionery fats were experimentally established. Implemention: the work is implemented at " New Energy-Efficient Technologies ", LLC (Kherson) and "Kharkiv Biscuit Factory", OJSC (Kharkiv) and and implemented in the educational process at the Department of Technology of Fats and Fermentation Products of NTU "KhPI". Scope: oil and fat industry and complementaries.