This dissertation is devoted to solving an important scientific and practical problem, which is to use nanomaterials with structure and aggregate - forming properties to intensify the processes of extraction, pressing, purification and micronutrient enrichment of food products. Theoretically substantiated expediency of using nanodisperse systems to intensify the processes of structure and aggregation in heterogeneous systems, which is due to their development between the gas surface and the high volume concentration of surface energy (Gibbs energy). It is confirmed that the dispersion of the solid phase of particles is one of the main arteries that determines the conditions of these processes, as well as increased dispersion is one of the main ways of their intensification. The current state of classification is analyzed, obtaining and researching methods of dispersed systems, the influence of dispersion on the change of their physicochemical substances is shown, electrokinetic and biological properties. The analysis of interphase interactions in multiphase dispersed systems allowed to determine the most effective technologies of their production and use for intensification of mass transfer processes and enrichment of food products with microelements. Mathematical modeling of the dynamics of simultaneous turbulent and Brownian transfer into the process is carried out «rapid coagulation» particles in multiphase dispersed systems. Based on the simulation results, the optimal ranges of parameters of the dispersed phases are determined (dimension, zeta potential, particle concentration) and the rate of scattering of the kinetic energy of turbulence, in which nanoparticles included in turbulent vortex motion improve the macroreological characteristics of structured dispersed systems. In the framework of modeling the kinetics of particle aggregation, methods for obtaining nanomaterials are determined, namely the electric spark and the electron beam, which allow to obtain nanoparticles with structure and aggregating properties. Optimization of the main physical and technological parameters of the discharge circuit of an underwater electrospark discharge in an aqueous medium under the conditions of Al, Mg, Mn nanoparticles with moderately stable kinetic and aggregate stability. Their physicochemical, electrosurface and biological properties have been studied, as well as a microelement premix has been developed «Nanomicroent». The expediency of using aluminum nanoparticles is proved, which are obtained by the electrospark method in the processes of sucrose extraction and purification, as well as processing of phosphatide oil. It was found that the heteropolarity, magnitude and sign of the charge of Al3+ ions enhance the reaction selective ability to negatively charged macromolecular compounds with the formation of insoluble complexes (primarily protein-pectin). Application of thermochemical treatment of beet chips with aluminum nanoparticles, obtained by the electrospark method allows to increase the diffusion coefficient of the internal mass transfer of sucrose molecules in the microchannels of the conductive tissue of beet chips and turgor chips. Enhancement of the effects of purification of diffusion juice as in the extraction process, and in the subsequent stages of lime-carbonate purification and improvement of the process of dehydration of beet pulp. Rational technological parameters of juice extraction and purification processes are substantiated, increase of nutritional value and formation of quality indicators of bakery products and dry whey with the use of nanoparticles Al, Mg, Mn, which are obtained by electrospark method and nanocomposite premix «Nanomicroent». Energy and resource-saving technologies of food raw materials processing and food production with the use of nanoparticles and nanocomposites are offered. The results of the research were used in the development of hardware-technological schemes and normative documents on the improvement of technologies of diffusion-press extraction of sucrose from beet chips, enrichment with trace elements of whey and bakery products, as well as in the educational process of the National University of Food Technologies.
