Studying of the parametters influencing the extraction process of vegetable oils in the electromagnetic field of ultrahigh frequencies

The article presents the study results of parameters affecting the extraction process of cedar oil in the electromagnetic field of ultrahigh frequency (EMF UHF): the dielectric constant of the processed raw material (pine nut kernels) and extractant (ethyl alcohol), the rate of raw material temperature increase and the extractant in the EMF microwave, coefficient of diffusion of cedar oil. The changes of the dielectric constant of the extractant (ethyl alcohol) of 25.4 under normal conditions to 2.58 under the influence of UHF waves are established. The values of dielectric permeability of an ekstragent found by practical consideration are approximately equal to dielectric permeability of cedar oil (3,2-3,5) and it is dissolved in ethyl alcohol. It is found that the growth rate of the temperature of the microwave energy supply consists of two stages: at the 1st stage temperature changes from 20°C to 78,4°С and the ratio dt/dτ ranges from 1.3 to 0.2 °С/ sec, at the 2nd stage - at temperature more than 78,4°C, e.g. at the reflux temperature, ratio dt/dτ sharply reduces and varies from 0.1 to 0.01 0C/sec. It is experimentally proved that with increase in temperature and frequency of fluctuations of the electromagnetic field, oil diffuses to the surface of the core of pine nuts, mixing and dissolving almost completely in ethyl alcohol. It is empirically established that an increase in the diffusion coefficient occurs in the first seconds of extraction (30-90 seconds), and then there is its sharp decrease (by 3-4 times), and after 140 seconds of extraction diffusion coefficient decreases less abruptly, indicating that the smaller the power of the electromagnetic field of the microwave radiation, the slower diffusion processes occur in time. The article reveals the regularities influencing the process parameters of the extraction process of cedar oil from kernels of cedar nuts by ethyl alcohol in the microwave EMFs.