Perevalov L. Scientific and practical substantiation of innovative technologies for oilseeds processing

Object of research: technology of processing of sunflower seeds of new lines and hybrids; technology of complex processing of sunflower саke; dehulling technology of safflower domestic varieties. Purpose: development of science-based technologies for processing sunflower seeds of modern selection to obtain a husk-free kernel, pressed edible oil, complex processing of sunflower cake and safflower seeds dehulling technology from domestic varieties for production of edible vegetable oil. Physico-chemical, technological and structural-mechanical parameters of sunflower seeds (ordinary, high-oleic hybrid, confectionery) and safflower are performed according to the generally accepted methodologies in the oil and fat industry according to DSTU and ISO standards. The strength of sunflower and safflower seeds was determined on a dynamometric unit. Structural parameters of sunflower and safflower oil were determined via using modern instrumental methods: fatty acid and acylglycerol composition were analyzed by using a Shimadzy gas chromatograph (Japan); composition of sterol fraction - using thin-layer and gas chromatography; vitamin composition -- spectrophotometric and thin-layer filtration. Content of toxic elements was determined by atomic absorption spectroscopy; content of mycotoxins – high-performance liquid chromatography with involvement of two-dimensional thin layer filtration; content of pesticides – gas chromatography and mass spectroscopy; content of benzo(a)pyrene – spectrofluorimetry and high performance liquid chromatography. Oxidative stability of safflower oil was determined using differential scanning calorimetry «The minispec mg 20». Mathematical-statistical methods were used to process experimental data via using application program packages Microsoft Excel, Statistica, GCsolution, Chromatatek-assayer, Mathcad. Theoretical and practical results. Theoretical results: scientific concept of innovative technology for processing oilseeds, which ensures full use of its nutritional potential, was formulated and proved. Practical results -- creating a fundamentally new resource-saving environmentally friendly technology for processing sunflower seeds of modern selection and safflower domestic varieties, which involves dehulling of pre-coolled seeds (in a range of -20… -50°C) with obtaining a husk-free sunflower kernel and kernel fraction of safflower seeds with high degree of dehulling, sufficient to obtain cold-pressed edible oil. Technological schemes of sunflower seeds of modern selection processing, complex technology of sunflower cake processing with receiving of food protein product, oil and antioxidants are developed, and also technological scheme of safflower seeds processing was improved. Tentative specifications of TCU 10.4–3199908465–001–2020 «Safflower edible oil» were also developed and agreed. Novelty of theoretical and technical solutions of dissertation is protected by patent of Ukraine № 114205 C2 «Method of sunflower seeds dehulling» from 10.05.2017. Field of use: institutions of higher education in training of food technology specialists and technology of agricultural products processing specialists; in activities of scientific research institutes; at enterprises of oil and fat industry.