Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1303
The ethnofuturism of Kazakhstan’s clothing brand “Global Nomads” in the Fashion Design
Статья научная
The relevance of the study on ethnofuturism in Kazakhstan's fashion design lies in the theoretical and methodological justification for integrating the identity of national cultural values with the sustainable development of the authenticity of the nomadic style. The research aims to analyze the formation of ethnofuturism trends in clothing design using the example of the Kazakhstan brand Global Nomads. The scientific significance of the study is in determining its contribution to the integration of cultural heritage into contemporary fashion and the creation of innovative and competitive products in the global market. The practical significance of the research allows for identifying the effectiveness of the brand in preserving and adapting traditional elements of nomadic culture and symbolism within the context of global fashion trends, as well as its influence on the perception of Kazakh national identity and the cultural heritage of Central Asia. The research methodology encompasses fields of art studies, cultural studies, history, ethnography, fashion, design, clothing technology, sustainable development, and sociology. Key positions and conclusions were established regarding the ethnofuturistic approach to the design of the Global Nomads clothing brand, innovations in interpreting national traditions, the social and cultural significance of clothing, its influence on global fashion, and the economic aspect. The results of the study involve an analysis of the brand's tools that allow for adapting historical and cultural codes to create relevant and commercially successful clothing; opening new horizons in understanding the process of modernization and preservation of cultural heritage through fashion, which aids in creating competitive advantages and strengthening market positions. The value of the conducted research includes the analysis of ethnofuturism trends, with recommendations for utilizing sustainable technologies, fostering cultural dialogue, and enhancing the brand's social responsibility.
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The impact of internet to human’s lifestyle and English language
Статья научная
This article isdevoted to the study of positive and negative aspects of the impact of Internet to human's social behavior, also to linguistic process that is characterized by the creation of new words and acronyms in English language.Were identified important spheres of Internet influence, and werestudied new linguistic phenomenon “Netspeak”, were determined advantages and disadvantages of Internet using. By the research were foundthat nowadays “Netspeak” is going beyond cyberspace. During the study were developed ways of resolving the negative effects of the impact of Internet.
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The influence of complex supplements doses on the rheological properties of pasta dough
Статья научная
The article is devoted to the study of the effect of doses of the bioadditive complex on the rheological properties of pasta dough. When studying the rheological properties of macaroni dough, the equipment of the Alveograph company Chopin Technologies was used. It was established that the addition of a complex of bio-additives leads to an increase in the elastic force of the dough with a slight decrease in its extensibility. At the same time, the specific work of deformation increases (up to 172-255 kJ). The presented research results can be used in the development of pasta technologies using a complex of bioadditives.
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The main directions for management of competitiveness of agricultural production
Статья научная
В статье рассматривается понятие конкурентоспособности сельско-хозяйственной продукции и исследуются основные пути, направления, механизм и подходы ее управления. Новизна статьи в том, что разработана программно-целевая модель управления конкурентоспособностью сельскохозяйственной продукции. В результате проведенных исследований установлено, что процессы определения, планирования, формирования, сохранения и повышения конкурентных преимуществ продукции на каждом этапе создания добавленной стоимости для повышения конкурентоспособности сельскохозяйственной продукции повышают ее уровень или сохраняют ее на планируемом уровне.
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The peculiarity of network technology in teaching English process in high schools
Статья научная
This article focuses on the use of blog technology in teaching English to students in high schools. Since the Internet has become an integral part of modern education, the use of various web technologies is one of the requirements for a modern teacher when learning a foreign language in higher education.Blog technologies that have become quite popular in recent years have found application in the educational environment. The use of blogs in the process of teaching English is an effective means for developing writing skills, critical thinking and more.
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The production and research of nonwoven fabric from agricultural waste
Статья научная
Currently, pollution due to textile materials is a crisis that threatens the whole world. Due to concern for the environment, our society has faced challenges when it comes to finding eco-friendly substitutes for textile fibers and leather materials. This can be achieved using renewable or recycled polymers or materials that are either readily biodegradable or easily recycled at the end of a product's life. Thus, the material is made from biodegradable natural resources, which is widely available, is economical and environmentally friendly. The article shows studies on the development of bio-based skin from fruit waste, the difference in the appearance of visual characteristics from banana peel, kiwi and apple residue, and depending on the basis for the cotton gauze material. Also, the article consists of the result of testing this material on a device for measuring tensile strength. The value of the study and the practical significance of this work lies in the possibility of further use of biologically based leather as a substitute for natural or artificial leather.
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Статья научная
Milk and dairy products are often dried to reduce weight, to facilitate transportation, to extend shelf life. For example, dry fermented milk products occupy a special place in the dairy industry. Currently, their assortment is significantly expanding and the approach to food products of this group is qualitatively changing. The article presents the results of drying fermented milk protein products in two ways: using thermal and microwave drying. It was found that the duration of moisture loss in the product during heat drying increased with a decrease in temperature. With an increase in temperature from 400C to 500C, there was a decrease of about 25% in the moisture content of the test samples during 5 hours of drying in the dehydrator. Drying with using of microwaves, the drying time decreased with increasing microwave power. The 900 W power reduced the drying time by 2 times compared to the 270 W power to obtain a 15% humidity result and a water activity indicator in the range from 0.382 to 0.394 units.
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The research on purification methods of oils-polluted soils
Статья научная
Нефтяные загрязнения наносят большой урон экологии. Как правило, утилизация нефтешламов и замазученных грунтов не производится по причине отсутствия оборудования и эффективных технологий переработки. В статье рассматривается необходимость разработки перспективных способов очистки нефтезагрязенных почв и возможность применения замазученных грунтов с добавлением органических вяжущих материалов для укрепления грунтов в строительстве дорог, а также в качестве строительных материалов. К нефтезагрязненным почвам в качестве вяжущего материала добавляется синтетический волластонит. Он улучшает качество строительных материалов, повышает прочность при сжатии, увеличивает коэффициент морозостойкости.
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Статья научная
Статистическая обработка экспериментальных исследований позволила научно обосновать и математически описать оптимизацию параметров технологического процесса при взаимном влиянии температуры и продолжительности проращивания на изменение биологической и пищевой ценности зерна кукурузы. Результаты исследований показали, что при температуре проращивания 240С антиоксидантная активность показывает наибольший результат, чем при 18 и 300С. При температуре проращивания 240С все приведенные показатели на 5 сутки достигают максимальной отметки. Из исследованных гибридов при температуре 240С на пятые сутки проращивания в кукурузе «Арман 689» повысилось ССА в 3,1 раза (на 68 %) по сравнению с контролем. При тех же условиях, в гибриде «Туран 480 СВ» ССА повысилось в 3,2 раза (на 68,7 %), в гибриде «Турген 5/87» - 4,2 раза (на 76 %). По сравнению с гибридами «Туран 480 СВ», «Турген 5/87» в гибриде «Арман 689» ССА выше в 1,3 и 1,03 раза, соответственно в 22,8 и 2,9 %. На основе полученных данных построена математическая модель, позволяющая оптимизировать режимы проращивания кукурузных гибридов.
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Статья научная
Currently there is an acute shortage of fibres and proteins in the human diet, resulting in various diseases. The modern market needs a product capable of diversifying the range in the sector of functional, dietary flour confectionery. To this end, the article shows one of the ways to improve the macronutrient composition of waffles, especially with regard to the protein-carbohydrate component of the product. Laboratory analysis showed that the introduction of pea protein, chicory root syrup and apple fiber into the composition of flour and confectionery increased protein content by 3.3% in wafers made of rice flour only and by 5.6% in waffles made of a mixture of whole grains and rice flour. The amount of sucrose decreased in «Rice» waffles by 2.6% and by 2.3% in «Wheat-rice» waffles, and the amount of fiber on average is 3-4 times more, compared to the control sample. In comparison with the control sample, increased the average number of essential amino acids such as: lysine - in 1.5 times; phenylalanine - in 1.25 times; leucine and isoleucine - in 0.8 times; methionine - in 1.5 times, threonine - in 3 times. Thus, the study resulted in the development of dietary plant based soft waffles with improved macronutrient composition, able to expand the range of functional products and can be recommended for dietary nutrition.
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Статья научная
В данной статье обсуждается концепция способностей, изучаются основные направления ее управления. Предполагается, что в начале 90-х годов ХХ века на туристском рынке началось внедрение множества компьютерных систем бронирования и резервирования. Новизна статьи ˗ ведущие ассоциации объединенных туристских агентств предложили ряд гостиничных компаний о необходимости внедрения данных гостиниц в сеть электронного бронирования. В результате исследования будущие работники индустрии гостеприимства будут изучать современные информационные системы и технологии, используемые на предприятиях индустрии гостеприимства, обучать будущих специалистов использовать на рынке профессиональной деятельности специальные программные продукты и информационные системы.
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Статья научная
His article shows the results of the influence of contamination of flour by bacteria spores on process of bread molding and the establishment of maximum permissible level of contamination for the production of baked goods in packaged form, as well as infection of bread made from this flour with potato illness. Was established the level of contamination of flour with bacteria spores for making bread with extended shelf life -no more 101cfu/g.
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The use of combined structuring agents of various origins in the production of jelly products
Статья научная
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredient in the production of jelly products based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcellaran. The experimental study has been performed concerning the strength of gel-forming systems ‘gelatin - MS - agar - water’ and ‘gelatin - MS - furcellaran - water’, and systems: ‘agar - water’, ‘furcellaran - water’, ‘gelatin - water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a combined gelforming system has been obtained. The adequate mathematical model for forecasting the strength of jelly products, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.
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The use of dry hopping technique in brewing
Статья научная
Currently, the application of the dry hopping process is a new technology. This method of introducing hops allows you to preserve unstable aromatic oils. The dry hopping process means the addition of hop products at the fermentation stage of the fermentation chine or kegs after the fermentation process is completed. The dry hopping technology does not give the beer a bitter taste, but as a result of its use, it allows you to preserve volatile unstable aromatic oils that evaporate during cooking: monoterpenes-myrcene , diterpenes-dimircene, sexwiterpenes-β-corpofyllene, etc. Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.
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Thermal deformation, complex bending and stretching of lithospheric plate in tectonic force field
Статья научная
Plate tectonics implies the rigidity of near-surface Earth rocks and their elastic behavior at geological scales of time. The plates are subjected to tectonic and thermogradient forces resulting in their bending, stretching and thermal deformation. The article considers the new setting of the problem of complex bending and stretching of the axisymmetric lithospheric plate of variable thickness caused by both force effects and uneven heating. The mathematically considered problem is reduced to a differential equation with variable coefficients, the analytical solution of which was first possible to obtain by the method of partial sampling.
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Traceability of meat products with incorporated functional ingredients
Статья научная
The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose petal extract (Rosa damescena Mill.). Additionally, the inclusion of functional ingredients such as dried goji berries (Lycium barbarum) and pumpkin (Cucurbita moschata) in meat matrices is discussed. The research highlights the potential benefits of these functional ingredients in inhibiting lipid oxidation, preserving color, and improving the taste qualities of meat products. The inclusion of natural antioxidants and bioactive compounds derived from plants presents a promising alternative to synthetic additives. Furthermore, the reduction of potentially harmful substances, such as nitrites, in meat products is achieved through the inclusion of functional ingredients. To ensure the quality and safety of these functionally processed meat products, a traceability system is proposed. This system includes documentation of ingredient origin, production processes, and packaging information. Implementing a traceability system enables the tracking of product movement and distribution throughout the supply chain, thereby confirming the positive effects of the ingredients and ensuring consumer trust. The aim of this article is to integrate new functional ingredients and implement a traceability system to enhance the quality, safety, and acceptability of meat products by consumers. These approaches align with the growing demand for natural and high-quality food products, opening opportunities for innovation in the meat industry. Funding information: The materials were prepared within the framework of the "Zhas Galym" project within the scientific and technical program AP15473123 "Digitalization of the traceability system of meat products to improve the quality of semi-smoked sausages during long-term storage" of the budget program 217 "Development of Science" subprogram 102 "Grant financing of scientific research" of the Ministry of Science and Higher Education of the Republic of Kazakhstan for 2022-2024.
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Transmission function of the test mixing machine of continuous action
Статья научная
В статье приведены результаты получения математической модели (передаточная функция в изображениях Лапласа) тестомесительной машины непрерывного действия по переходным характеристикам, полученным экспериментальным путем при скачкообразном изменении влажности в подводимом потоке. При обработке переходной характеристики используется метод М.П. Симою и Е.П. Стефани. Полученная модель в будущем будет использована при разработке автоматической системы регулирования влажности теста в тестомесительной машине. В частности, при установлении области устойчивой работы регулятора, при выборе оптимальных значений параметров настройки регулятора, удовлетворяющих заданных показателей качества технологических процессов.
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UV protective finish for cotton-polyester fabrics
Статья научная
The article presents data on the study of textile materials with protective properties against ultraviolet radiation (UV). The study is devoted to the development of new methods for improving the protective properties of textile materials based on mixed cotton/polyester and polyester fibers. Sodium hypophosphite and titanium dioxide were used as functional additives. It has been shown that the treatment of materials with these reagents leads to a significant reduction in the transmission of ultraviolet radiation. The mechanism of action of reagents is related to their ability to absorb and scatter UV radiation. The results of the analysis of the effectiveness of these reagents on textile materials are presented, and a method for their application is developed. The study demonstrates the high efficiency of these materials in reducing the impact of UV rays, which allows us to consider them as promising for use in the textile industry, including for protection against solar radiation. Tests were carried out for the physical and mechanical properties of textile materials to confirm the compliance of products with the established safety standards and quality indicators.
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Use of enzymes in improving the technology of moulded meat products of functional purpose
Статья научная
The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH in moulded products using papain and Bioprotectiv B-SF-43 enzymes. Determination of pH in moulded enzyme-treated meat products is an important step in their development because pH affects texture, flavour and product safety. Both papain and Bioprotectiv B-SF-43 enzymes can affect the acid-alkaline balance of meat, which in turn can affect the characteristics of the finished product. After treating the samples with papain and Bioprotectiv B-SF-43 enzymes, comparative pH analyses are carried out at different stages. Products treated with Bioprotectiv B-SF-43 are expected to have a more pronounced decrease in pH compared to products treated with papain alone, due to the more active enzyme complex and possible more intensive fermentation. Colour changes in moulded meat products using papain and Bioprotectiv B-SF-43 enzymes can be significant, although the effects on colour depend on enzyme concentration, exposure time and meat type. Papain causes milder changes in colour, often resulting in lightening and reduced saturation. In contrast, Bioprotectiv B-SF-43 can cause more pronounced changes due to its complex effects on proteins, carbohydrates and fats, which can lead to lightening of the meat, but the colour of the meat can be maintained for a longer period of time as a result of the antioxidant activity of the enzyme complex.
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Use of grain additives in bread production
Статья научная
В данной работе рассмотрены аспекты введения нетрадиционного сырья в качестве зерновой смеси для хлеба. Введение 20% гречихи, 10% семян льна, 10% «Финского микса» позволило получить улучшенное качество хлебобулочных изделий и повысить его пищевую ценность.
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