Ihno N. Scientific-practical fundamentals of obtaining and using food huskfree kernel of a sunflower

The object of study is the technology of obtaining and using kernel, food fatfree kernel. The purpose of the study is the development of scientific fundamentals of creation of technology for obtaining of kernel, fatfree kernel and their uses in foodstuff. Methods of study are the definition of parameters of processes on physical models, gas and liquid chromatography, organoleptic method. Theoretical and practical results, novelty: the efficient operation conditions were determined for the action of temperature, time, moisture, weights of seeds on their refining from covers. Regularities were determined and new theory of seeds refining from covers was developed. New designs of machines were developed. The functional properties of kernel and fatfree kernel were investigated, 10 samples of products were made. Machines for manufacture of kernel were applied in limited company "Contact", limited liability company "Vlasso"(Kharkov). The field of application is the fat-and-oil industry and the food industry.