Статьи журнала - Вестник Алматинского технологического университета
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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 for nonwovens with antimicrobial properties
Статья научная
The article presents data on the development of nonwovens with antimicrobial properties using anavidin, polyethylene glycol and copper sulfate. The production of nonwovens is booming all over the world. In terms of their properties, nonwovens successfully compete with fabrics and replace them, and in some properties they are superior to traditional textile materials. For the production of non-woven fabrics, more than half is still accounted for by natural fibers: cotton, wool and linen fibers, waste from the processing of natural fibers, regenerated fibers. In this work, the goal is to obtain nonwovens with antimicrobial properties. Technologies have been developed that give nonwovens stable antimicrobial properties. The physicochemical properties and mechanism of interaction of the applied components have been investigated. The optimal technological parameters for the production of antimicrobial nonwovens have been determined. The development of a new technology of nonwovens with improved physical, mechanical and functional properties will help to apply nonwovens in medicine and other areas that require bacteriostatic, bactericidal and fungicidal properties of textile materials. Therefore, in order to obtain nonwovens that would meet all the requirements of domestic and foreign enterprises, it is advisable to modify both fibers and impregnating compositions.
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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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Effect of blue corn germ levels on quality characteristics of reduced-fat sausages
Статья научная
The impact of reducing pork fat levels from 21% to 5% with varying concentrations of blue corn germ (2%, 3.5%, 5%, 8.5%, 13.5%, and 18.5%) on the physicochemical and textural properties of low-fat frankfurters was investigated. Decreased fat content correlated with reduced cooking loss, moisture content, and total lightness, redness, and yellowness of the sausages. Conversely, increased firmness and chewiness were observed. Frankfurters containing higher levels of blue corn germ exhibited enhanced firmness and chewiness compared to those with lower levels. Analysis of frankfurters with different fat and blue corn germ levels revealed an increase in hardness until the 8th day of storage, followed by a decrease by the 14th day. Optimal results were observed in samples containing 20% pork fat and 5% blue corn germ. However, excessive blue corn germ inclusion did not yield positive effects.
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Effectiveness of digital traceability in long-term storage of semi-smoked sausages
Статья научная
Semi-smoked sausages are one of the most popular meat products in the world. However, during long-term storage, semi-smoked sausages can be subjected to various unfavorable factors that can lead to deterioration of their quality and safety. This study evaluates the effectiveness of digital traceability in long-term storage of semi-smoked sausages. The main areas of research include conducting experimental studies to evaluate the effectiveness of digital traceability. The scientific significance of the study reveals the effectiveness of using digital traceability to ensure the quality and safety of semi-smoked sausages during long-term storage. The practical significance of the study is that its results can be used to implement digital traceability in the production of semi-smoked sausages. The study utilized blockchain technology to track the storage parameters of semi-smoked sausages. As an experimental object, semismoked sausages with the addition of vegetable components were developed. The storage parameters of the sausages were tracked for 3 months. The results of the study showed that digital traceability provides reliable and transparent control over the condition of semi-smoked sausages at all storage stages. Digital traceability allows monitoring of the following sausage storage parameters: temperature, humidity, light, oxygen, carbon dioxide. These parameters are critical to ensure the quality and safety of semi-smoked sausages. Digital traceability enables real-time monitoring of these parameters, facilitating timely interventions to prevent the deterioration of product quality. In addition, digital traceability ensures transparency of the sausage storage process. Any interested person can get access to information about product storage parameters. This helps to increase consumer confidence in the safety of semi-smoked sausages. The results of the study can be used to implement digital traceability in the production of semi-smoked sausages. The introduction of digital traceability will improve the quality and safety of semi-smoked sausages, as well as increase consumer confidence in this product.
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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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Enrichment of wheat bread with dietary fiber
Статья научная
Considering that small amounts of dietary fiber in wheat flour, the aim of the work is to develop the formula and technology of wheat bread enriched with high nutritional and biological food fibers. The sample was identified, containing 20% of flax meal, 0.5% of the powder of dietary fiber that meets the standard requirements for all quality parameters of wheat bread with the addition. According to the results of the study, it was proved that this sample has a high protein content and high quality food safety.
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Ensuring the safety in the production of fermented milk products with enterosorbing dietary fibers
Статья научная
The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is one of the promising prebiotics and its use in supplementing dairy product formulations. However, the important point is to produce safe products according to the current standards of the country of production and sale. This article identifies critical control points and conducts a metrological study of quality control at each stage in the production of a new fermented milk product with the addition of enterosorbing dietary fibers. The study identified potential and five critical control points and presented an optimized scheme with factors that ensure the safety and quality of the final product.
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Enzyme complex of wheat as new biosensor for glutamate determination
Статья научная
Malate dehydrogenase-glutamate oxaloacetate aminotransferase (MDh-GOT) enzyme complex (the EC) was isolated and purified from wheat seeds. It was developed the effective method of purification of EC by using of ion-exchange chromatography and gel-chromatography methods. MDh-GOT consists of two heterological subunits. The essential feature of the EC is the irreversibility of its catalyzed reactions. Michaelis constants of the EC MDh-GOT to malate, glutamate and NAD were investigated. Good stability, high sensitivity and short time for analysis (1-2 minutes) of the EC to glutamate make it very convenient for determination of concentration of glutamate.
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Estimation of ergonomic indicators of special purpose clothing for patients with thermal injuries
Статья научная
This article discusses the determination of the optimal design allowances for a full factorial experiment in the development of special-purpose clothing for patients with thermal injuries in a hospital. To assess the ergonomic performance of special-purpose clothing, was used of pressure exerted by clothing on the human body. Based on the results of the study, a mathematical model was developed based on a full factorial experiment. In accordance with the presented mathematical models, the minimum values of contact pressures are obtained for the following values of construction parameters: for a cut with a sewn-in sleeve Warmhole = 15 cm, Ifa = 5,0 cm, Ic = 9 cm, Hse = 10 cm; for a cut with a raglan sleeve Warmhole = 15 cm, Ifa = 6 cm, Ic = 10 cm; for a cut with a one-piece sleeve Warmhole = 16 cm, Ifa = 6 cm, Ic = 11 cm.
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European framework standards for study programs in food science and engineering
Статья научная
The role of European documents in the development of learning outcomes is described in the paper. In addition to the main European documents describing the qualification level of graduates, the sectoral frameworks provide a benchmark for learning outcomes in the profile of the program. Compliance with the framework standard is the foundation for a study program to receive a quality label. As an example, the EQAS-Food and EUR-ACE® standards for study programs in the field of food science and engineering are considered. The focus on the framework standards ensure transparency and harmonization of study programs with European best practice.
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Evaluation of quality indicators of pectin-containing extracts of melons
Статья научная
The article investigated the analytical characteristics of pectin-containing extracts from pumpkin extracts of the "Karina" variety and melon of the "Torpeda" variety, their ability to form alkalis and complex. Based on the conducted experiments, pectins from melons are characterized by a low degree of esterification (34.7-36.8%), a high complexing capacity at the level of 240-290 mg Pb2+/g, which allows us to suggest the use of pectin products developed as natural detoxicants. On pectins of melon crops, the inverse relationship between the complexing abilities and the strength of the jelly was established.
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