Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1148
Impact of sea buckthorn extract on bread indicators
Статья научная
In the article it can be seen that vegetable raw materials are rich in vitamins, amino acids, minerals, proteins, by carrying out a literary review of scientific research on the chemical composition of plant raw materials in general, including sea buckthorn. An extract is obtained from the leaves of the sea buckthorn berries demonstrating antimicrobial properties, also the influence on microbiological indicators and the improvement of the quality of bread products were studied. The optimal quantity was selected with the addition of extract of leaves of the sea buckthorn berries in the amount of 0.5%, 2% and 4%. The study found that the addition of 2 per cent of the leaves of the sea buckthorn berries extract not only improves the nutritional value of the baked goods, but also extends the shelf life of the final products.
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Improvement of a database and knowledge base of an intellectual management system
Статья научная
There are developed software of formulation a knowledge base for operation and the computing operations intelligent system control of technological process of biochemical production in a database management system. There is tested database and knowledge base which in result adjusted data and rules, also their improvement by successful sequence method of carrying out simulation and semi-natural modeling.
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Improvement of biological value of products from combined stuffing products
Статья научная
This article presents the results of the development soft combined stuffing products from camel meat with fillers for the purpose of improvement and biological value of the product. During research influence of dose of protein additive is set on physical and chemical properties, organoleptic characteristic and practical value of product. Developed recipes may be recommended for production of new food products.
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Improvement of meat product traceability system using digital technologies
Статья научная
This research work addresses the issue of enhancing the effectiveness of the meat product traceability system using modern digital technologies. In the context of increasing demand for food safety and minimizing risks to consumer health, ensuring accurate and reliable traceability of the origin, production conditions, and storage of meat products has become a crucial aspect. The aim of the study is to create an integration between the meat product traceability system and contemporary digital technologies. During the work, an analysis of existing problems and shortcomings in the current traceability system is planned, as well as an exploration of experiences from other industries where digital technologies have been successfully implemented to ensure transparency and data authenticity. In analyzing technological risks, all possible types of threats were considered. The sources of danger include incoming raw materials, the technological line of semi-smoked sausages, and their storage. The use of digital technologies allows for continuous data monitoring using Wi-Fi, combined thermometers, and quality logs. It is anticipated that the implementation of such a system will significantly reduce risks, improve product tracking, and enhance consumer trust in the quality and safety of meat products. The outcomes of this research will be valuable for food industry enterprises, regulatory bodies, and the scientific community that are striving to improve the control and traceability system of food products, utilizing cutting-edge digital innovations.
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Influence of heat treatment on the amino acid composition of grape juices direct extraction
Статья научная
Currently, the development of technology for functional beverages based on direct-pressed grape juice is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Kazakhstan. In view of the fact that high temperatures applied for a short time do not have a profound negative impact on the quality of juice, the assessment of heat treatment as a key technological stage that affects the change in the composition of free amino acids in experimental samples of straight-pressed wine juices was carried out. Taking into account the totality of data from the organoleptic and chemical analysis of experimental samples, for the production of juices with a high level of biological value, we recommended the Sensation and Husain red grape varieties with a high set of amino acids after the pasteurization process: 1504.5 mg / dm3 and 1288.8 mg / dm3 respectively.
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Influence of the nanostructured chickpea flour on quality of pastas
Статья научная
Жүргізілген зерттеулер нәтижесін талдай келе, физико-химиялық және органолеп-тикалық көрсеткіштері жақсы жоғары сортты наубайханалық ұннан алынған макарон өнімдерін алу үшін рецептураға 10 % жоғары емес, қиыршықты макарон ұнынан алынған макарон өнімдері үшін - 12,5% жоғары емес наноқұрылымды ноқат ұнын қосуға болады, одан әрі дәнді бұршақты ұнның мөлшерін көбейту, дайын өнімдердің технологиялық қасиет-терінің төмендеуіне алып келеді. Наноқұрылымды ноқат ұнын қолдану макарон өнімдерін бағалы тағамдық құрауыш-тармен - ақуыздармен, ауыстырылмайтын аминқышқылдармен, дәрумендермен және мине-ралды заттармен байыту үшін оңтайлы.
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Статья научная
The present article studies the influence of the smoking on the content and quantity of PAH with toxic action in dry fermented and smoked meat sausages. The results obtained demonstrate that higher quantities of accumulation of benzo/a/pyrene /BAP/ and dibenzo(а,I)-pyrene are found in samples of raw- fermented and smoked sausage „Petrohan” in comparison with flat sausage ‘Smyadovska’ samples. We consider that the use of artificial casings ‘fibrous’ in the production of raw-fermented and smoked meat sausages is an effective method for significant reduction in the content of polycyclic aromatic hydrocarbons in final products in comparison to those stuffed in natural sausage casings.
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Статья научная
On the basis of experimental data the way of increase of broilers meat efficiency by introduction to composition of compound feeds of the dietary supplements - amber and lemon acids, is developed. New data on conjoint use of the approved feed supplements are obtained. Their influence on morphological indicators of the blood of the poultry is studied. Recommendations about increase of the gain of a live weight of broilers when introduction to complete feeds are developed: amber acid - 30 mg and lemon acid - 150 mg on 1 kg of the live weight.
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Infrared drying in technology of dried fruit from macrocarpous purple cherry plum
Статья научная
The application of infrared drying in the technology of production of dried fruit from macrocarpous purple cherry plum has been described in the paper. The employment of large-fruited purple cherry plum as the main raw material of the Turkestan region in the production of dried fruits has been scientifically substantiated. Analyzes of large-fruited purple cherry plum have proved the need of infrared drying for production of dried fruit. The technology of dried fruits from large-fruited red-violet cherry plum has been developed. Infrared drying was carried out in one stage at a temperature of 40-60°C for 5-6 hours when the moisture content of the dried cherry plum reached 15-16%. Samples of a valuable and healthy dried fruit from a large-fruited purple cherry plum with an improved appearance and a high content of useful macro- and microelements have been obtained. The developed technology will expand the assortment of dried fruit.
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Interactive methods for Russian language teaching for establishment the activity and consciousness
Статья научная
This paper presents the results of a study consisting of an orientation towards the motivation for active and conscious learning. Methodological methods for the use of teaching aids to the Russian language have been developed and tested, which will increase the assimilation of materials by students. The results and materials of the study can be used in the practice of teaching the Russian language in non-linguistic higher educational institutions.
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Interrelation of the system crisis with the crisis processes at the micro level
Статья научная
The article reveals the problems of development of the organizational mechanism of the relationship of macro-meso- and microeconomic crisis management, the lack of an effective institutional and regional structure for making and implementing anti-crisis management decisions. The analysis of the increase in the main indicators in the economy of the country in recent years has been carried out, an assessment has been made of the infusion of funds for the modernization of fixed assets of the agricultural sector. The calculation of the forecast indicators of components of gross domestic product for the future. The authors propose to more actively use the potential of the financial sector of the economy, which will lead to positive changes in the real sector of the economy.
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Статья научная
The article is devoted to the study of the low temperature properties of petroleum products and the influence of depressant additives on former. The objects of the study are the summer mark diesel fuel produced by «ПетроКоммерцОйлКазахстан» and depressant additives of «AGA», «MANNOL», «FENOM», «CYCLO C-24» brands. Such physical and chemical characteristics of petroleum products as flashpoint, pour point, cloud point, cold filter plugging point and kinematic viscosity of pure diesel fuel at the presence and absence of depressor additives of brands listed above. The best performance among studied additives is shown by «MANNOL» brand additive.
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Статья научная
In this article, based on the obtained formula for calculating the strength of a pressure fire hose(PFN) under the action of internal hydraulic pressure, the dependence of the disruptive pressure in alatex pressure fire hose, designed for an operating pressure of 1.6 H, on such parameters as geometric densities on the warp and the weft, is studied. As a result of the studies, the pattern of decreasing the disruptive pressure of a fire hose with an increase in the geometric densities on the warp and the weft of a reinforcing frame of a pressure fire hose was experimentally established. When designing new fire hoses, it is important to take into account the significant dependence of the disruptive pressure on the geometric densities on the warp and the weft of a reinforcing frame. Recommendations are given on choosing the optimal parameters for a woven reinforcing frame of latex pressure fire hoses with a diameter of 77 mm.
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Investigation of the properties of materials for ground service uniform and the test result
Статья научная
The article discusses the results of testing various types of fabrics in order to confirm the compliance of textile products with established requirements. A set of checks for this category of goods is carried out taking into account the provisions of TR TS 017/2011 "On the safety of light industry goods", as well as current national standards. The relevance of the work is due to the fact that at the moment ensuring dynamic compliance with the designs of existing uniforms of ground employees does not correspond to the conditions of its operation, is also one of the priorities for the tasks set when designing a uniform for ground service supervisors. On the basis of a laboratory physical and mechanical test: the main factors that have a negative impact on workers and uniforms have been identified and systematized; also on their basis, the requirements for the design of uniforms for ground handling supervisors were identified.
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Investigation of the special mechanisms of the high classes
Статья научная
In this work a new method of kinematical analysis of the transmission mechanisms of the high class has been proposed.
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Justification of characteristics of receiving unit of grain cleaning and drying complexes
Статья научная
Technical and economic model has been developed for justification of the required number of receiving units of grain cleaning and drying complexes to prevent the occurrence of queue of vehicles.
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Статья научная
The given article is devoted to the lexical and semantical peculiarities of the expression of spatial relations in the novel “The Way of Abay”. Considering the three-dimensionality (height, length and width) of the category of space, M. Auezov in his epic “The Way of Abay” scrutinizes the transfer of the state of the objective world in a static and dynamic position, also in a vertical, horizontal and volumetric plane with the help of lexical, lexical and morphological and syntactic language units. The results of the research of this work can be used in the preparation of a system of exercises in the preparation of textbooks and teaching aids based on a national-oriented approach to teaching any non-native language, including a foreign one. In this circumstance we see practical significance of the following research.
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Methods and paradigms of distance learning technologies in foreign language education
Статья научная
This article is devoted to the methods and forms of using distance learning technologies in Foreign Language Education. Also, it focuses on the question of usage of innovative teaching methods in foreign language education as one of the priorities in the system of national education. Also, this article finds out the practical value of technologies in the educational process - the level of successful learning of the target language with the use of new information and communication technologies is significantly increased.
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Methods for increasing food value of flour confectionery goods
Статья научная
The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, calcium by 13%, magnesium by 40.4%, and the amount of carbohydrates decreases by 4.33% and energy 24 kcal value compared to control. Due to the essential amino acids, vitamins, microelements and other useful substances contained in chickpea and oats, the sugar cookies obtained from composite mixtures can be recommended for therapeutic and preventive nutrition, which will expand the range of functional confectionery products.
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Статья научная
In this article studying of influence of daily disinfection processing of surfaces of placements on their to sow a moldmushrooms under production conditions is shown. It is shown as within 4 weeks disinfection processing of the fixed sites of surfaces of walls and a floor of a production room was carried out by solutions of studied disinfectants of optimum concentration. As control used processing by tap water.
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