Статьи журнала - Вестник Алматинского технологического университета
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"Круглый стол" как метод развития навыков монологической речи
Статья научная
Статья посвящена использованию метода «круглый стол» в курсе изучения русского языка студентами технических специальностей. Практическая ценность статьи заключается в применении данного метода как метода проблемного обучения в процессе преподавания профессионального русского языка студентам специальности «Биотехнология». Авторами предложены формы круглого стола в виде учебных семинаров, дискуссий, встреч, где происходит взаимодействие преподавателя и группы студентов, которые поочередно становятся в центре коммуникации и активно включаются в процесс общения, что влияет на процесс развития навыков монологической речи студентов. Авторы приходят к выводу, что использование метода «круглый стол» как нельзя лучше подготавливает студентов к будущей профессиональной деятельности, предполагает реализацию конкретных профессиональных задач и дает возможность апробации и применения профессиональных навыков.
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1939-1979 жж. Аралыындаы азастанны ауыл-село трындар саны мен рамындаы згерістерді зерттеу
Статья научная
Мақалада 1939-1979 жж. аралығындағы Қазақстанның ауыл-село тұрғындары, олардың саны, ұлттық құрамы туралы мәселелер қарастырылады. Мақалада Кеңес өкіметі тұсындағы Қазақстанда жүргізілген демографиялық саясатқа талдау жасалады. Тақырыптың өзектілігі, осы кезеңдегі демографиялық саясат Қазақстан тарихнамасында аз зерттелген. Қазақстандағы ХХ ғасырдың 30-шы жылдарындағы ашаршылықтан кейінгі қиын кезеңді зерттеу мақаланың мақсаты болып табылады. Бұл кезеңді зерттеу Қазақстандағы этнодемографиялық мәселелерді болжауға мүмкіндік береді. Қазақстандағы 1939-1979 жылдардағы ауыл мен село тұрғындарының саны мен құрамындағы өзгерістерге ерекше көніл бөлінді. Осы мәселемен мақаланың ғылыми жаңалығы мен өзектілігі нақтыланады.
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A comprehensive method of soaking sheepskins with sulfurization
Статья научная
Soaking is the first and one of the most important preparatory operations in fur dressing. Soaking determines the successful completion of subsequent technological processes. The purpose of soaking is to bring the skin into a state close to paired state in terms of the amount and uniformity of moisture distribution in the leather tissue and hair. This makes it important to find the optimal soaking recipe. The classic soaking method leads to damage to the structure of the dermis, due to which the structure of the soaked dermis differs from the structure of the dermis in the paired state. To solve this problem, it is necessary to find an innovative soaking method that both meets soaking standards and preserves the structure of the dermis close to the paired state. This article discusses a comprehensive method for soaking sheepskins with sulfurization. An experiment was conducted with 4 batches preserved using different preservation methods. These batches were soaked using our suggested recipe, using sodium sulfate and sulfuric acid. As a result of the interaction of sodium sulfate with sulfuric acid, sulfur is formed, which interacts with the functional groups of collagen. This interaction is one of the ways to sulfurize the semi-finished product. In addition, the resulting sulfur affects not only the soaking process, but also subsequent processes, causing synergy in the technological process chain. Analysis of the process results allows us to conclude that this soaking method complies with established standards. Since the watering of the raw material in each of the preservation methods is above 65%, as well as the indicators of the structure of the dermis, soaked with sulfur, are close to the indicators of the structure of the dermis in the paired state.
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A cruentus амарант нын олдану арылы печенье технологиялы асиеттерін комплексті зерттеу
Статья научная
Берілген мақалада жоғарғы биологиялық құндылықты печенье дайындау үшін, бірінші сұрыпты бидай ұнына Қазақстанның жергілікті жағдайында өсірілген, амаранттан жасалған ұнды қолдану бойынша зерттеу нәтижелері көрсетілген. Себебі, амарант ұнының химиялық құрамы ақуызға, көмірсуларға, витаминдерге, минералды заттарға бай және жоғарғы энергетикалық құндылықты, мақсатты түрде тағам өнімдеріне, әсіресе ұнды өнімдерге қосуға болады. Мақалада улы элементтерді, микробиологиялық, физико-химиялық көрсеткіштерді анықтау бойынша оң нәтижелері көрсетілген.
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Статья научная
The increasing demand for high-quality pet food products and the need for strict safety standards have led to the exploration and development of technologies that can accurately and quickly assess the quality of these products. One such technology is Imaging Analysis (IA) systems, which offers automation, non-destructiveness, and costeffectiveness to meet these evolving requirements. Imaging Analysis (IA) systems electronically replicate human visual perception, enabling precise and efficient evaluation of images. Extensive research has highlighted its potential and demonstrated successful applications in examining and grading pet food products. This review paper introduces the fundamental components of computer vision systems, while also discussing their advantages and disadvantages. Additionally, it explores image processing techniques and provides a comprehensive analysis of recent advancements and potential applications in evaluating the quality of pet food products.
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Analysis of modern computer-aided design of garments
Статья научная
This article is devoted to the analysis of systems of automation of design of garments for the purpose of intensity of functioning of the sewing enterprise. In the course of the made analysis the results directed on improvement of design-technology preparation of sewing production are received, and also need of development of engineering and information support of design of models, design documentation is revealed.
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Analysis of the influence of heating temperature on the convective drying process
Статья научная
The study examines the influence of heating temperature during the convective drying of fruits on the mass fraction of moisture in the finished product. Convective drying is a promising method for preserving products, allowing the production of dried fruits that can provide essential nutrients year-round. The experiments detailed in this article aim to establish optimal fruit drying modes. Standard methods were used to analyze the experiments according to regulatory documents in force in Kazakhstan. The authors proposed diagrams of convective drying of the fruits in the south of Kazakhstan. According to the constructed schemes, it can be seen that the heating temperature during the drying process affects the final product. According to the analysis, an increase in heating temperature results in a decreased drying time. At the specified time, the highest conversion rate of the relative mass of the dried product is detected. Additionally, it was obtained that the temperature, size, and structure of fresh raw materials affect the period of maximum moisture volatilization rate. The authors carried out a sensory evaluation of the main quality indicators: taste, color, odor and consistency. The optimal characteristics of the indicators were determined. They were extracted at a heating temperature of 50 ....65 °C. Numerous experiments have shown that it is necessary to offer such convective drying parameters. Convective drying temperature for apples is 50-55 °C, for apricots - 55-65 °C, for prune plums - 60-65 °C. Such results will be useful in the technology of fruit and vegetable processing.
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Application and safety of pectin substances from vegetable raw materials in bread production
Статья научная
Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, crystalforming, water-absorbing ability, and emulsifying ability are of great importance. Like any gel-forming fiber, pectin helps remove heavy metals from the body such as lead, mercury, cadmium, etc. MCP may be better suited for these purposes, as it has been used in four clinical studies of heavy metal detoxification. Considering the accumulation of radioactive elements, heavy metal salts and pesticides in the environment and the human body, Jerusalem artichoke, which is rich in pectin substances, carotene and dietary fiber, is of particular interest. It is also economically beneficial as it is a domestic raw material. The goal of scientific research is to obtain a new type of functional bread with the addition of vegetable pectin. In this article, it was determined that the addition of pectin to dough has an effect on biochemical, colloidal, as well as microbiological processes. It also affects the physicochemical and rheological properties and reduces the content of contaminants. The work investigated that when pectin substances are added to the dough, its initial acidity increases. Acidity varied 2.2-2.4. It was also noted that in the test sample the fermentation process was more active; the activity of the fermentation process was associated with the addition of sugar along with pectin. As a result of this work, in order to improve the quality of bread and extend shelf life, pectin from raw materials of plant origin was added, the properties of bread samples with Jerusalem artichoke pectin with high performance were studied, and their organoleptic, physicochemical and safety indicators were studied. It was revealed that pectin reduces the content of some toxic elements by up to 100%. Practical significance: the conducted studies showed that the obtained samples of functional bread can be recommended for introduction into production to expand the range of bakery products.
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Application of the international experience into professional education in Kazakhstan
Статья научная
Modernization of the professional education in Kazakhstan is application of international experience. Integration into the global educational space is practical value of developing competitiveness and openness of the education system. The novelty of research is implementation of the international experience of professional education of Closing designers in Art’s universities of Kazakhstan. The key points will disclose the current reform’s stage in higher professional school of the Republic of Kazakhstan. The conclusions will reveal the modernization of educational process in universities will present set new requirements for innovative update of its organization, content and methodic.
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Статья научная
The article is devoted to the aprioristic ranking of factors considered in the development of specialclothing for workers in the oil industry. Carrying out a questionnaire on the basis of aprioristic ranking there were revealed a consistency between the opinions of experts that allows to make a conclusion onrationality of developing new special clothing for workers in the oil industry. The degree of consensus ofexperts and the results confirmed the concordance coefficient and Pearson's chi-squared test. As a result,the data revealed that the most needed special clothing for workers in the oil industry is the jacket andtrousers of straight silhouette and of red color made from anti-static fabric. It has been established that thespecial clothing must have good air permeability, oil and abrading resistance.
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Assessment of the quality and safety of textile materials treated with a biocidal preparation
Статья научная
The article presents research on the development of a biocidal preparation for the appret of cotton textile materials. The appret developed by the authors on the basis of salicylic acid and liquid glass provides high rates of biostability of cotton fabric, does not reduce quality indicators and meets the environmental requirements for appret compositions. The coefficient of resistance to microbiological destruction in cotton textile materials treated with a biocidal preparation in all cases was above 80%. The work also assessed the safety and quality of cotton materials treated with a new biocide.
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Auto-oscillations of wires of high-voltage power lines (anchor span)
Статья научная
Dangerous rapprochement or whipping of wires in flight can be caused by dancing the wires. There fore, the distance between the wires and cables should be selected taking into account the expected intensities of the dancing wires. The purpose of this article is to determine the possible intense dancing of the split phase wires based on the self-oscillatory regime of the icy wires of the split phase at the anchor span. Investigations of the self-oscillating process were carried out by the Van Der Pol method. The research results can be used in the design of high-voltage power lines, studies of the phenomena of dancing and in the development of measures to protect lines from dancing wires.
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Axisymmetric bend of the lithospheric plate of the exponential profile
Статья научная
Earth 's seismic and volcanic activity is related to plate tectonics. Thin elastic surface plates form a lithosphere which experience different loads. The article considers a new model of the stressstrain state of the axisymmetric lithospheric plate of exponential profile in a non-uniform temperature field and under the influence of transverse forces. Novelty of solution of this problem lies in study by method of partial sampling of nonlinear differential equation with non-uniform coefficients when the lithospheric plate is bent. There are obtained regularities of change of radial force and bending moments under action of radial uniformly distributed load and volumetric centrifugal forces, as well as a result of temperature heating. A graphic analysis indicates the non-linear nature of their distribution, which significantly affects the shape of a curved plate.
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Bio-fermented milk product based on L. acidophilus fortified by Sanguisorba officinalis extract
Статья научная
The development of new functional food products containing probiotics and prebiotics of plant origin has actual scientific and practical values. The presented study purpose is the creation of fermented milk products based on L.acidophilus with the introduction of an extract of the Sanguisorba officinalis or great burnet as a prebiotic. Extracts from the great burnet rhizomes and roots have an antimicrobial activity, specifically against the bacteria Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus with pronounced bactericidal effect on various microbes of the dysenteric and paratyphoid groups, a detrimental effect on Trichomonas, fungi of the genus Candida and Giardia. Physicochemical and microbiological indicators during ripening and storage of the obtained fermented milk products based on L.acidophilus with great burnet extracts are considered. Titratable acidity, water-holding capacity, the number of lactobacilli, viscosity, and organoleptic values of fermented milk products are analyzed. It is established that the product with great burnet dry extract at a concentration of 10^-3 g/cm^3 has maximum scores for organoleptic, physicochemical, and microbiological indicators. The developed bio-fermented milk product enriched by antioxidants from extracts of biologically active compounds of great burnet will meet the national and international consumers’ demands with recommendations for therapeutic and preventive nutrition and a healthy lifestyle.
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Brassica oleracea шырыныны агар-агар-ауын концентраты жйесіні рылым тзуіне сері
Статья научная
Агар-агар-қауын концентраты жүйесінің құрылымдануынаBrassica oleracea шырыныныңқызылқауданды қырыққабат оң әсері анықталды. Жүйенің беріктігінің өсуі шырын құрамындағы. Алматытехнологиялықуниверситетінің хабаршысы. 2017. No3.56антоциандар мен агар-агар полисахариді және қауын құрамындағы пектин қышқылдарыарасында сутектік байланыстар түзілуімен негізделеді, бұл байланыстар осы молекулалардыңполярлы емес бөліктерінің арасындағы гидрофобтық әрекеттесулермен нығаяды.Ортаның рН-ын өзгерту арқылы алынған кондитерлік сірнелердің түсін және беріктігінреттеу мүмкіндігі көрсетілді.
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Статья научная
In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25, AN0 and control - C. Color attributes CIE L*, a*, b* were assessed during 14 days of chilled storage (0-4 °C) and their changes in dynamics were evaluated every 10 min for an hour at air exposure. The incorporation of the inhibit the oxidation of meat pigments during the chilled storage and slowed down the fading of the pinkred color of the cross-cut surface during the 60 min of air exposure. The sausages produced with up to 50 % nitrite reduction and the blend of three BAS have lower lightness (L*), higher intensity of the red color (a*) and lower yellowness (b*) of the cross-cut surface in comparison to the control.
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Статья научная
The present article studies the technological possibilities of using a combined mixture of tomato extract, ascorbic acid as an antioxidant synergist and sodium polyphosphate as a chelating agent with a view to reducing the amount of nitrites added and enhancing the quality and safety of cooked sausages. The results obtained demonstrate that the addition of tomato extract, containing 10% lycopene in combination with ascorbic acid and sodium polyphosphate resulted in a more saturated red colour and slowed the processes which induced lipid peroxidation reactions, reduce greatly the added nitrite amount and contributed to improved overall quality of structureless cooked sausage.
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Статья научная
This research is the initial step for establishing size characteristics of Kazakhstan women adults. The purpose of the study is to compare and analyze body measurement data between Kazakhstan and old ‘soviet’ size typology. The results of this research are helpful for the clothing manufacturer of Kazakhstan.The sample subjects used in this study were obtained from more than 1500 Kazakhstan females. Sixty one measurements were chosen.The conclusion of this research was as follow: First, girth and width measurements of Kazakhstan females were significantly smaller than dimensions of the old ‘soviet’ size typology 1986 year. Second, according to the comparison analysis of Kazakhstan females by age groups, all measurements had significant differences among the age groups. Third, with age significantly increases except head girth, all girth and width. Fourth, with age height measurements is decreased.
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Comparative analysis of antibiotics in broiler meat using different methods
Статья научная
The poultry industry is one of the fastest-growing industries worldwide, and broiler chicken meat is one of the main sources of meat. To speed up the growth of chickens in a short period of time, poultry farmers use antibiotics that prevent disease and stimulate growth by increasing the rate of feed intake and reducing mortality from pathogen attacks. This study may be useful in analyzing antibiotic residues and aid in scientific research. Samples of broiler chicken meat from different producer firms were purchased from the Almaty market. The analysis was done by chromatographic method and enzyme immunoassay. The Ridascreen test kit was used for the immunoassay. This article presents the results of the study of meat of broiler chickens of domestic and foreign producers for the presence of antibiotic residues used as growth stimulants. The researches have shown that imported meat of broiler chickens from the USA has 10-20% higher antibiotic content than the permitted level by the amount of antibiotic residues, and meat from Ukraine is 10-13% higher in antibiotcs than the permitted level. The content of chloramphenicol is within the norm in all samples. Kazakhstan and Russian samples of broiler chicken meat meet the requirements of regulatory documents in force on the territory of the EAEU and the results showed that they contain only traces of antibiotics chloramphenicol and tetracycline. Analysis of imported broiler chicken meat (USA, Ukraine) showed the presence of antibiotic residues such as tetracycline and chloramphenicol, exceeding the maximum allowable level. To find out the effect of heat treatment on reducing the amount of antibiotics in broiler chicken meat, pates were made using different modes of heat treatment. As a result of heat treatment, the antibiotic content of poultry muscle tissue is significantly reduced.
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Comparative analysis of the quality indicators of bread made of composite flour using ozonated water
Статья научная
According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful promotion and avoidance of food shortages. Bread is one of the most important food products in Kazakhstan. Consequently, the main task of the population of the bakery industry today is the creation of innovative technologies for functional food products. The article presents the results of an organoleptic study of the bread of innovative preparation using composite flour and ozonated water. To create a scientific basis in the production of bread "Composon", a study of organoleptic indicators was conducted. The quality of bread was assessed for compliance with the requirements of regulatory documents. The use of ion-ozone technology makes it possible to reduce environmental pollution, increase the nutritional value of bakery products, as well as reduce material and energy resources. As a result of the study, it was found that the use of ionized water with composite flour affects the improvement of organoleptic indicators of product quality: the color is more uniform, the taste and smell are pronounced and fragrant, the shape of the product is rounded, the texture of the crumb with uniform porosity. Wheat bread, which was made from composite flour and using ozonated water according to the studied technology, retains the freshness of the crumb for 48 hours, has a lower possibility of infection with potato disease, and is also characterized by good organoleptic characteristics.
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