Abstract
The study focused on microwave processing of sunflower seeds and a unit for its implementation during the preparation stage for mechanical pressing. This unit intensifies the destruction of the kernel's cellular structure, increases oil yield, and maintains its quality within acceptable limits. The aim was to increase the extraction of high-quality sunflower oil. The design features of a pilot unit for microwave seed processing and the optimal parameters for microwave seed processing were determined. It was established that maximum oil extraction without degrading its quality is achieved by using a gentle microwave processing mode, which prevents overheating, changes in the structure and chemical composition of the kernel, and increased oxidation processes. The unit was applied at a power of 500 watts for 150 seconds with a 42 mm layer of peeled sunflower seeds. With these values, the oil yield was approximately 57.4%. Uniform grain distribution within the processed layer was achieved by using a guide spiral and a rotating horizontal disk, which ensures uniform movement and height of the moving layer. A distinctive feature of the obtained results is the use of a microwave processing unit consisting of a guide spiral, a rotating horizontal disk, and an experimental methodology using second-order rotatable planning to determine the relationship between oil yield and microwave power, duration, and seed layer thickness on the rotating disk surface. These results can be scaled up for use in industrial vegetable oil production facilities for domestic consumption and increased potential exports