Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
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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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Criterion of absolute stability of control systems
Статья научная
There was set a new criterion of absolute stability , which is a necessary and sufficient condition for the existence of a frequency criterion of absolute stability by V.M. Popov . The first time,the analytical conditions for absolute stability of nonlinear control system of the third order are obtained .T he explicit analytical conditions for the solvability of Aizerman’s problem is obtained
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DIAAS - усовершенствованная методика расчета биологической ценности пищевых продуктов и рационов
Статья научная
Для эффективного усовершенствования рецептур существующих изделий и разработки новых продуктов с повышенной биологической ценностью необходимо иметь точные методики оценки качества белка, которые не требуют значительных затрат времени и средств. В статье дано описание методики DIAAS, приведены необходимые данные для ее использования. На примере смеси пшеничной муки и изолята соевого белка показана форма расчета показателя DIAAS для продуктов и рецептур с многокомпонентным составом. Проведенные исследования позволяют обеспечить повышение степени достоверности расчетной оценки биологической ценности как уже существующих, так и проектируемых пищевых продуктов.
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Designing of protective clothing for use in welding
Статья научная
Based on the set of scientific research, show that the designed model for the welder as a base material can be used in the fabric "Prime FR350A", and for protective linings - «Flame FortW280». The results of the research led to the development the artistic-composition and design solutions of welder cloth in oil producing enterprise work conditions. The composition of welder costume is designed on a symmetrical shape partitioning that makes the impression of static balance, strength and reliability. Harmonious integrity was achieved by the proportionality of all parts and components of the composition to each other and to the human figure. Rational design provides sufficient freedom of movement, convenience of using this product and its individual elements by the functional and ergonomic layout of components. Jacket design includes ventilation holes to regulate the microclimate of the intern-cloth space.
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Determination of casein in milk
Статья научная
In the present study the precipitation of casein from the various milk samples such as cow milk, goat milk were studied. The technique of precipitation of casein is used to predict the protein content in the milk samples. It was found that the main components of casein have genetic variants that differ in several amino acid residues. These proteins have a molecular weight of about 20 thousand, an isoelectric point of about 4.7, contain an increased amount of proline (the polypeptide chain has a b-structure) and are resistant to denaturants.
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Статья научная
In order to take into account the actual conditions of the drying process of large-dispersed food materials located in a dense layer, having a different geometric shape, the coefficient of surface efficiency of the dried material is included into analytical description of the vacuum and atmospheric drying processes. The coefficient of surface efficiency of the dried material characterizes the ratio of the actual evaporation surface participating in the active heat and mass transfer to the total one. Experimental study of vacuum and atmospheric drying of large-dispersed materials having the shape of cube, parallelepiped and sphere at height of bulk layer 0,01-0,04 m is conducted. On the analysis of experimental data an empirical equation, allowing with a sufficient degree of reliability to take into account the actual surface evaporation, participating in active heat and mass transfer in processes of vacuum-atmospheric drying of large-dispersed food materials is obtained. The numerical values of the coefficient of surface efficiency of the dried materials with various shapes are determined.
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Determination of ecological safety and meat microbiological indicators
Статья научная
This article shows the increase of the role of preventive nutrition in ecological situation, which is aimed at strengthening the protective powers of organism as well as at the reduce of the risk of the influence of hazardous meat substances. The aim of the work is determination of ecological safety and microbiological indicators of molded meat products. Upon the results of conducted research it has been established that the use of raw materials of vegetable origin influences positively on a nutrition status, which is proved by a dynamics of indicators, characterizing ecological and microbiological status of researches in molded meat products. The results of the ecological safety researches showed the absence of toxic elements and radionuclides in a molded product, what guarantees toxic safety of the product and its further production at the enterprises of the Republic of Kazakhstan.
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Determination of the nutritional and biological value of semi-smoked sausage products made from beef
Статья научная
Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the creation of technology for meat products is to reduce the content of toxic substances in products and enrich their composition with vitamins, macro - and microelements through natural raw materials. The presented article shows the result of improving the quality indicators of finished products by adding vegetables to them in order to expand the range of semi-smoked beef sausages. Sausage products are meat products made from minced meat and heat - treated, their chemical composition and nutritional value are higher depending on the portion content, i.e. the content of complete proteins, irreplaceable polyunsaturated fatty acids, macro- and microelements and vitamins in the finished product the composition in the sausage recipe depends on the type and size of the portion. In the course of scientific work, it is planned to increase the nutritional and biological value of sausage by reducing the amount of nitrites and spices used in the production of sausages and adding vitamin-rich carrot juice instead. Carrot juice is a real depository of useful vitamins, micro and macroelements, and the antioxidants contained in it are able to prevent the appearance and development of malignant tumors. Especially vitamin A, which is contained in carrots, is characterized by strong antioxidant properties, it is formed from carotene, which enters our body, and it is easily absorbed through squeezed carrot juice. As a result of research, a recipe for new samples of semi-smoked sausages with the addition of carrot juice was created, a production technology was developed, and the nutritional and biological value of the resulting sausage product was determined. Carrot juice contributed to the formation of aroma, taste, color and high-quality characteristics of sausages.
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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 functional sea buckthorn-based drink with a sugar substitute and collagen
Статья научная
Functional drinks exhibit antioxidant activity due to their content of vitamins, flavonoids, and polyphenols. The developed drink, based on sea buckthorn, apple, and grape juices, contains vitamin C (35 mg/100 mL), beta-carotene, and resveratrol, contributing to its antioxidant and immunostimulating properties. The formulation includes natural, freshly squeezed juices: sea buckthorn ("Altai"), apple ("Voskhod"), and grape ("Isabella"), along with collagen (8.5 g) and stevia (0.3 g). The optimal juice ratio (apple 60%, sea buckthorn 20%, grape 20%) ensures a balanced taste and enhanced functional value. The drink exhibits a golden-orange color, a sweet and sour taste, and a fruity aroma. Collagen enhances its biological value, while stevia lowers the calorie content without affecting the glycemic index. Research findings confirm that this combination results in a functional beverage with antioxidant properties, desirable organoleptic characteristics, and reduced calorie content, promoting overall health. Additionally, the drink provides essential nutrients that support metabolic processes and overall well-being. Regular consumption of this beverage may help strengthen the immune system and improve skin health due to its rich composition. Moreover, the combination of bioactive compounds contributes to better digestion, energy metabolism, and overall vitality.
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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 a technology for a new lactic acid product using a microbiological consortium
Статья научная
This article examines the characteristics and methods of obtaining a new fermented dairy product derived from a microbiological consortium. In the agricultural sector, there is potential for using propionic acid bacteria and Lactobacillus acidophilus as probiotic microflora to enhance the productivity of fermented dairy products. In industrial production based on a microbiological concentrate, the study explores the interactions and methods for obtaining fermented dairy products such as Bifilife, acidophilic yeast, and their impact on growth and development. Improving the environmental conditions and economic potential of technological resources through microbiological consortia in the agricultural sector has led to an expansion of the range of specialized food products with a targeted, balanced composition and valuable nutrients in the food market. The study presents the structure and results of a new domestic fermented dairy product based on the use of a microbiological consortium (autoprobiotics, heteroprobiotics, and complex probiotics) in the zero-waste, integrated processing of dairy raw materials of animal origin. In modern conditions, there is a decline in public health due to an unfavorable environmental situation and the widespread use of antibiotics. The study of microbial consortia is considered one of the most relevant and promising issues for humanity.
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Development of beer technology using unmalted domestic raw materials
Статья научная
Currently, brewing is a leading industry in the beverage industry. The expansion of the product range, the use of new technologies, and modern equipment allows us to remain competitive in the market. For Kazakhstan, brewing is a new, modernized industry. The creation of new flavors and the use of non-traditional raw materials creates opportunities for obtaining beverages with enhanced biological properties. This study examines the possibility of using an unconventional grain crop of sorghum, in the form of non-malted raw materials of domestic breeding in beer production technology. The use of new types of grain crops makes it possible to obtain new beer profiles, as well as improve the functional properties due to individual components in the grain. The purpose of the study is to study the properties of sorghum grain of the domestic selection of the Kazakhstan- 16 variety and to develop beer technology based on it. A single-brewed mashing method has been selected, which is associated with the increased temperature of the sorghum grain gelatinization. The physicochemical properties, vitamin composition and antioxidant activity of the developed type of beer have been studied. The research was carried out at the NANO BREWERY TYPE 50 L4 microbrewery. The developed technology will make it possible to expand the range of products and produce beer with enhanced biological properties.
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Development of biopolymer based colorimetric indicator for monitoring of meat and fish freshness
Статья научная
The need to extend food products' shelf lives is growing as a result of efforts to cut expenses and minimize food waste. The food industry is interested in solutions that would make it easy to keep food fresh and safe for as long as the product is on sale. The purpose of the study is to develop a biopolymer-based colorimetric indicator for monitoring of meat and fish freshness. The significance of the research is to provide food safety via control of the freshness using green and cheap methods. The objects of the study are natural and artificial indicators. The paper presents natural indicators such as curcumin, pomegranate, beetroots, and carrot juice which were incorporated into the compositions of food freshness indicators. The obtained indicators were compared with an artificial indicator, bromothymol blue, and phenol red, concerning their volatile amine monitoring. Additionally, a model of volatile amine release based on the different ammonia solutions was applied in the research. The response of freshness indicators was estimated by the observation of color changes. Compared to the artificial indicators, the curcumin and pomegranate juices gave a similar response. Beetroot and carrot juices did not provide a desirable color change. Further research was made on the development of biopolymer containing freshness indicators based on bromothymol blue and phenol red. The indicators were evaluated for their response to the spoilage of fish and meat samples in the test tubes and in food packaging. Thus, two artificial indicators could be incorporated into effective food freshness indicators for smart packaging.
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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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