Vibrations in engineering and technology

Bernyk Iryna – Doctor of Technical Sciences, Professor of the Department of Processes and Equipment for Processing of Agricultural Products, National University of Life and Environmental Sciences of Ukraine (12-B Heroiv Oborony St., Kyiv, 03040, Ukraine, e-mail: iryna_bernyk@ukr.net), https://orcid.org/0000-0002-1367-3058

Drachuk Ihor – PhD Student in Food Technology (Specialty 181), Department of Processes and Equipment for Processing of Agricultural Products, National University of Life and Environmental Sciences of Ukraine (12-B Heroiv Oborony St., Kyiv, 03040, Ukraine, e-mail: igor_drachyk000@ukr.net), https://orcid.org/0000-0003-0018-2871

The relevance of this study is determined by the need to control sonochemical processes in order to prevent excessive oxidative reactions in the lipid phase during ultrasonic stabilization of dispersed systems based on hemp seeds. It is well known that ultrasonic treatment can simultaneously enhance dispersion and intensify oxidation processes, which may negatively affect the quality of the final product. The chemical stability of the lipid phase is one of the key indicators of the quality of plant-based beverages, particularly in terms of total oxidation.

The aim of the study is to develop a mathematical model describing the influence of ultrasonic processing parameters on the total oxidation index of the lipid phase of an emulsion obtained from hemp seeds of the Glesia variety. To achieve this objective, a full-factorial experimental design of the 2³ type based on the Box–Wilson method was applied, which enabled the derivation of quadratic regression equations. The main factors considered in the study were ultrasonic power, specific energy input, and medium temperature. The adequacy of the developed model was verified using the Fisher criterion, confirming its statistical reliability and predictive capability.

The results indicate that temperature is the most significant factor affecting the oxidation intensity, while ultrasonic power has the least relative influence within the studied parameter range. It was established that the total oxidation index does not exceed 10 units, which meets the requirements for high-quality lipid phases and indicates the absence of critical degradation processes.

Rational ranges of ultrasonic processing parameters were determined, ensuring an optimal balance between the stability of the dispersed system and the preservation of lipid phase quality, namely a temperature range of 26–35 °C and a specific energy input of 200–350 kJ/kg. The obtained results can be used to substantiate technological regimes for the production of plant-based beverages from hemp seeds, predict their shelf life, and improve the efficiency of food processing technologies.

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