Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1148
Determination of the optimal dose and exposure time for enzymatic extraction of pectin from melons
Статья научная
This article discusses the allocation of pectin from melons. In the study of technological modes (hydromodule, temperature) to obtain pectin-containing extract from melon pomace varieties «Torpedo», before the implementation of the enzyme preparation is carried out preliminary swelling of raw materials in water at a temperature of 48-50 0C for 12-15 hours. To work out the technological modes of obtaining pectin-containing extract from melon pomace varieties «Torpedo» by enzyme method, in the beginning worked out the optimal parameters: temperature and hydromodium to obtain pectin-containing extract.
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Determination of the parameters of freeze-drying honey
Статья научная
The article presents the results of studies of freeze-drying of various types of honey. The purpose of the research was to determine the optimal parameters for the freeze-drying of honey. The physical and chemical parameters of three types of honey produced in the East Kazakhstan region were previously studied. The results showed that the studied prototypes meet the regulatory requirements for the quality of natural honey. It has been established that in terms of moisture content, sunflower honey differs from mountain honey and sweet clover (15 %, 17.3 % and 17.2 %, respectively), and also contains a high amount of reducing sugars (87.9 %), however, the mass fraction of sucrose is 2.5 %. It is noted that the highest content of sucrose in mountain honey is 4.5 %. The diastase number is an indicator of the quality and naturalness of honey and, according to the requirements of GOST, should be at least 8 Gote units, the results show that the studied samples of honey contain from 13.1 to 15.1 units, which confirms the influence of the geographical origin of honey. According to the value of water activity, all types of honey are products with low humidity and long-term storage. The optimal technological modes of freeze-drying of honey have been established, which range from minus 30 °C to minus 40 °C degrees.
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Development and study of the ski package of clothes with improved operation properties
Статья научная
The article is devoted to methods of determination of physical - mechanical properties of membrane materials, nonwoven insulators and clothing package in general. The standard known methods and methods of research are described, as well as the influence of operational and production factors on the structure and properties of membrane tissues that form packs of clothing materials. The physical and mechanical properties of membrane tissues to abrasion in the plane have been investigated, tensile to fracture, elongation, indestructibility, vapour permeability, water resistance, thermal conductivity, breathability. The article presents a reasonable selection and characterization of research objects, materials that form packs of heat-resistant clothing: top tissues - membrane fabrics, insulation - nonwoven volumetric insulation, lining and auxiliary materials and developed packages of heat-proof clothing.
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Development of a loyalty program based on the results of content analysis and questionnaire survey
Статья научная
Currently, the hotel services market is experiencing an increased supply growth, while the demand for hotel services is naturally decreasing, which leads to increased competition between hotel enterprises. One of the real competitive advantages in the hotel business is the provision of higher quality services compared to competitors. It is vital for hotels to provide hospitality services that not only meet the needs of guests, but also anticipate most of the expectations of the target group. The presence of regular customers has a direct impact on the occupancy and use of the room fund and, ultimately, on the financial results of the hotel.
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Статья научная
The aim of the study is to obtain a non-woven material with flame retardant properties. The conditions of the process of fire-retardant finishing were as follows: an aqueous solution of preparations of various concentrations was applied by spraying onto the surface of the material, then drying was carried out and heat treatment on a thermal press. According to GOST R 50810-95, non-woven material made from flax and wool fibers, treated with a composition based on an aqueous solution of sodium phosphate and guanidine hydrochloride, is classified as a flame-retardant material. Also, tests for toxic and skin-irritating effects of non-woven material treated with the proposed composition showed its safety for human health.
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Development of a new variety of meat and vegetable cutlets
Статья научная
Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical indicators of samples of cutlets for fast food presented on the market of Kazakhstan was carried out. When comparing the mass fractions of protein in semi-finished meat products, an increase in the amount of protein was revealed when soy texturate has added. The relevance of the scientific article is that the meat industry is considered a strategic direction of the agricultural sector of the economy of the Republic of Kazakhstan, which is part of the food security system. One of the main tasks set before the researcher was to choose the best proportion of soy texturate in the minced meat semi-finished product. The article provides an organoleptic evaluation of the control and experimental samples, on the basis of which a choice was made regarding the percentage of replacement of minced meat with soy texturate.
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Development of a polymer composition to protect textile material from bio-damage
Статья научная
The article presents a method for increasing the microbiological resistance of textile materials under operating conditions. Studies were conducted using polyvinyl alcohol (PVA), maleic acid (MA) and a solution of silver ions (SI). This fabric was treated with an dressing composition to improve the antimicrobial properties of the textile material. In addition, research has been conducted to identify the physical and mechanical properties of samples treated with different concentrations of dressing composition, to prevent negative effects on the protection function and practicality of wear. The study revealed the most optimal concentrations of the composition components: PVA - 8 g/l, SI - 50 ml/l, MA - 5 g/l.
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Development of bread technology with the use of grain raw materials
Статья научная
Bread made with sourdough is the leader among other baked goods in nutritionist ratings. It is a wonderful source of energy and has a low glycemic index. Making bread using sourdough meets environmental requirements. The use of grain mixtures and their individual components helps to increase the nutritional value of bread and the quality of bread. This paper presents the possibilities of developing bread of nutritional value using sprouted components. The article presents the results of the study. Quality and nutritional value of bread with grain mixtures and components. Organoleptic, physical and chemical, microbiological and rheological studies of semi-finished products and bread of high nutritional value using grain components were carried out. It is proven that the introduction of 28 % of sourdough starter with components from grains, whish were prepared and sprouted in advance, to the mass of flour has a positive effect on the nutritional value of bread.
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Статья
In article, it is stated development and justification of optimum parameters of design of new special clothes for workers of the baking industry. The practical value of research consists in definition of model characteristics of overalls taking into account ergonomic requirements and the correct selection of textile materials the considering working conditions in hot rooms. In result of the conducted scientific research, been get the new overalls for employees of the baking industry confirmed, which prove to be true with the patent for industrial sample No. 2227of RK.
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Development of goat cheese technology with high food safety
Статья научная
Бұл мақалада ешкі сүтіне пектин қосу арқылы тағамдық қауіпсіздігі жоғары ірімшік жасау технологиясы келтірілген. Алма пектинінің қасиеттері мен құрамы бойынша мәліметтер меңгеріліп, нәтижесінде пектинді ешкі сүтіне қосу әдісі, мөлшері анықталды. Технологияны жасау барысында, пастерлеу температурасында (74-75°С, ұстау мерзімі 15-20 секунд) ешкі сүтіне қосылатын пектиннің мөлшерінің ұйыту процессіне және түзілетін ұйытындыға әсерін зерттеу үшін, оны шикізат массасынан 0,10% дан 0,50% дейінгі ара-лықта түрлендірілді. Пектин қосылған ешкі сүті 33-350С температураға дейін салқын-датылып, жақсы ұйытынды түзілу үшін CaCl2 (100кг қоспаға 40г тұз), 3% сүтқышқылды бактериалардан тұратын ашытқы және мәйек ферменті қосылады. Ары қарай түзілген ұйытындыны өңдеу, қалыптау, тұздау, пісіп-жетілу процесстері жүргізілді. Өндірілген өнімнің тағамдық құндылықтары және қауіпсіздігі анықталды. В данной работе представлены результаты разработки технологии сыра из козьего молока с использованием пектина. Изучены состав и свойства яблочного пектина и обоснована возможность ее использования в производстве сыра из козьего молока. Установлены особенности свертывания козьего молока с яблочным пектином и формирования сыра при варьировании дозы пектина (в пределах от 0,10 до 0,50%). Отработаны технологические режимы (температура свертывания, пастеризации) производства сыра с яблочным пектином.
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Development of new food products from millet
Статья научная
Proper nutrition can give us health, longevity and beauty. It assumes that the body regularly needs the necessary amount and many nutrients such as proteins, carbohydrates, fats, water, minerals, vitamins should be supplied in optimal proportions. In Kazakhstan, wheat is industrially produced only millet and semi-artisanal products such as "tari", "talkan" and "zhent" are produced. And wheat is an ideal product that can be attributed to the right raw materials, since the fact that it does not contain gluten, the raw materials are rich in B vitamins and protein. The research and development of the technology of the national cereal product talkan, creates an opportunity to expand the range of products, enrich the food market and the consumer's diet with a new cereal product rich in irreplaceable components, and developed taking into account forgotten original traditions and national culture. The analysis was carried out in the laboratory of Almaty Technological University. The calculated part of the finished product was analyzed to determine the chemical composition, the content of micro and macroelements. We have developed the technology of PN Talkan preserving all the useful properties. At the stage of approval of regulatory and technical documents for the production of PN Talkan. In this research work, the traditional product was improved in a new, most useful format. The technology of low-calorie millet talkan has been developed.
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Development of size range of shoes for young men of Zhambyl region
Статья научная
The work has developed a size and full range of shoes for young men in the Zhambyl region. The measurement data of the feet of teenagers in the Zhambyl region were used to calculate the size range of shoes. The calculation of the structure of the size range of footwear for teenagers was based on the assumption that the normal distribution law accurately described the random variability of foot lengths. The results of calculations of a rational size range of shoes are described in detail and given in the tables. The structure of the size assortment of shoes was determined based on anthropometric studies of the shape and size of the feet of the teenagers and the results of the analysis of the distribution of the length of the feet. In this way, the average shoe size is 275 mm for young men in the Zhambyl region. It was revealed that 14 % of the young men required shoes in size 260, and the remaining 5 % of the young men had a foot size of 290mm. The measurements obtained in the study will make it possible to design shoes corresponding to the feet of teenagers for various purposes. The result of this study will be to provide teenagers in Kazakhstan with comfortable and fit shoes that correspond to non-standard feet, while preventing the appearance of various pathologies, thereby preserving the health of the younger generation.
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Статья научная
In the course of this study, the technology of bleaching of cotton pulp for various purposes has been improved, which can be used in the production of cotton pulp by "Khlopoprom-Cellulose" LLP and other enterprises to increase the production efficiency and competitiveness of the products obtained. The proposed development makes it possible to obtain cellulose with a high degree of polymerization and whiteness, as well as to solve the problem of stabilization and high decomposition rate of hydrogen peroxide in the technological cycle. The bleached cellulose meets the requirements of GOST (State Standard) 595-79 "Cotton cellulose" and has an average degree of whiteness of 90%, which is 5-6% higher than the samples of cotton cellulose bleached without the use of a hydrogen peroxide stabilizer.
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Development of technology production of soft cheese "Mozzarella" on the basis of goat’s milk
Статья научная
Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika. Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme and taking into account latest achievements of science and technology. Physico-chemical indicators of finished products are presented. An x-ray spectroscopic analysis of the composition of chemical elements of soft cheese "Mozzarella", made in ratio of goat and cow milk, with addition of paprika, was carried out. The results of research showed that soft cheese contains many macro- and microelements. The product is rich in valuable proteins, vitamins and minerals, such as calcium - 27.21%, phosphorus - 18.80 %, and has high nutritional value. The implementation of the proposed technology in production allows to obtain products oriented to the domestic market. The developed cheese "Mozzarella" expands range of products, has increased nutritional and biological value, improves organoleptic and functional properties of product.
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Development of the device for determination of textile permeability to oil
Статья научная
This article presents the description of a new device developed by authors and its operating principle. The developed device refers to the light industry and may be used for determination of textile material permeability to oil in order to produce special clothes for the workers of oil field. Operating principle of the device for the assessment of material permeability to oil is based on the measurement ofsliding friction coefficient.
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Development of the methods of finishing non-woven fabric with brass nanoparticles
Статья научная
Studies have been conducted on the process of obtaining brass nanoparticles by means of reduction with environmentally friendly preparations in order to give biocidal properties to non-woven fabric. The aim of the study is to modify a non-woven material using silver nanoparticles to give it biocidal properties. The effective composite preparation developed for biocidal finishing of textile materials is relatively inexpensive, environmentally and toxicologically safe. Its application opens up prospects for manufacturing a wide range of competitive, environmentally friendly, bio-resistant textile materials for various purposes. Process conditions of antibacterial finishing of textile materials were the followings: an aqueous solution with brass nanoparticles was sprayed onto the surface of a non-woven fabric, then dried and heat treated at 180 °C on a thermal press. To study the biocidal activeness of heat-treated material, a microbiological investigation was carried out. Non-woven fabric processed on the basis of brass nanoparticles obtains pronounced antifungal activeness in terms of investigating C.albicansATCC 2091 and C.albicansATCC 10231 test strains. Also, experiments on toxic and skin-irritating effects of non-woven material processed by the proposed method showed its safety for human health. The developed product based on silver nanoparticles provides high indicators of bio-resistance of textile material and meets the environmental requirements for textile auxiliary substances. In the production of nonwovens, processing with this composition can be combined with the emulsification of a mixture of fibers, or carried out after the formation of the canvas with subsequent heat treatment and calendering.
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Developments in the field of automation of technological preration of production
Статья научная
This article is devoted to a question of automation of technological preparation of production. The analysis of existing systems showed that the available CAD technological modules of clothes act as the information directory. Results of the research of automation systems of design of technological preparation of production can be used as the independent program module or in combination with available complexes at the enterprises of sewing branch.
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Dynamic model for researching vibrations of a drum washing machine
Статья научная
The article is devoted to the mathematical modeling of the processing of material in the drum washing and squeezing machines. The aim of the study is to develop and improve a dynamic model for studying the physical processes occurring in the oscillatory suspension system of drum machines and centrifuges. In the work, analytical expressions are obtained that establish the dependence of the forces acting on the working bodies of the device in question. The results of the study can be used in the design of household washing and squeezing machines and centrifugal devices.
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Статья научная
Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.
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Статья научная
The article discusses the importance of youth slang in learning English. Examples of songs, films and their influence on the modern English language are considered. Understanding slang will help our students learn how to communicate more naturally in casual and even professional conversations with friends and colleagues.
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