The project of a low-powered slicing machine, shredder for fruits and vegetables was presented. After the investigations on material cutting, the design and components of the machine as well as its operating mode were particularly considered. The technical characteristics of constructional scheme system was developed and future optimizing research directions proposed.

The research aims to improve oil quality by grounding parameters of the filtering element used in their refinement from various admixtures. The research included cold pressing of rape and flax oils on the screw press with activated supply of seeds. The quality of technological process of vegetative oil refinements may be improved by appropriate choice of filtering elements of adequate size parameters. Grounding of the cellule size of filters for admixture extraction from vegetative oils after their cold pressing depends much on the admixture load. For the research rape and flax oils, the main portion of admixtures should be 2–5 μm. To extract the admixtures efficiently, the filtering element with the cellule sized less than 2 μm should be applied and only then the qualitative parameters set by standards for food oils can be obtained.

The theoretical and experimental characteristics of corncob inertia during its separation was presented. A corncob system presented through its design and movement parameters analysed together with the operating mode of machines for separating of cobs was considered. There were implemented three methods for theoretical simulation and analysis of the separating machine for corncobs application during the research. The formulas with suitable software program facilitating the cob inertia calculation were proposed.

The contribution shows the results of the research on the moisture content of flour obtained from grain of wheat subjected to different methods of processing before milling. The research involved 3 varieties of spring wheat. The grain with different initial moisture content was moistened in different pressure conditions and then subjected to infrared radiation for 90 and 150 seconds. After such preparation the grain was subjected to a milling and then the moisture content of the gained flour was tested. The research has shown that flour with higher moistness was obtained from grain subjected to moisturing in the pressure lower than atmospheric in the same duration of infrared radiation heating process.