Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1446
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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Dry-curing of melon by infrared-convective method
Статья научная
The article presents the results of research on drying melon of the Torpeda variety in an infrared-convective dryer. The purpose of the study is to develop a method for drying melon using artificial drying, which will ensure reducing of duration of the process, as well as reducing contamination of the product. To solve this problem, a technology for infrared-convective drying of melon has been developed, including preparation of raw materials, peeling and removing seeds, washing, cutting, blanching in a 0.2% solution of citric acid for 3 minutes, infraredconvective drying of slices in a dryer cabinet "Universal-SD-4" at the temperature of heaters 50÷70 0C and an air speed of 7 m/s, holding at room temperature for 24 hours to moisture levelling, packaging and storage. The study discovered that the combination of infrared heating and convective removal of evaporated moisture made it possible to significantly intensify the dehydration process. It maintains good organoleptic characteristics compared to air-solar drying as well. The duration of the process varied from 5 to 8 hours instead of several days when drying in the sun. All curves are characterized by clearly defined periods of the beginning of drying, constant and decreasing drying rate. The optimal mode of infrared-convective drying is a temperature of 55 0C and a slice size of 50×50×15 mm, which ensures an elastic texture and light color of dried products. A study of the chemical composition showed that carbohydrates predominate in dried slices (79.8%), and the energy value of 100 g of product is 1348.8 kJ or 322 kcal. The research results contribute to the development of theory and technology of melon drying. The use of the developed method of infrared-convective drying will expand the possibility of industrial processing of melon.
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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
The article presents an EDS analysis of ash from camel milk and its derived products. Based on the results of the EDS analysis, the composition of the main mineral and organogenic elements in ash from camel milk, cottage cheese, kurt, and whey has been determined. The mass fractions of the main macroand microelements contained in these products sodium, potassium, calcium, phosphorus, magnesium, chlorine as well as organogenic elements such as oxygen and carbon have been identified. The elemental composition of camel milk and derivatives obtained in the autumn and winter seasons has been compared, and the influence of feed and physiological factors on the formation of the elemental profile has been determined. Changes during technological processing of camel milk into fermented milk products have also been analyzed, and their functional significance for human body has been assessed. The experimental data indicate a high level of mineralization of the produced products, which determines their nutritional and biological value. Overall, the obtained research results substantiate the feasibility of using camel milk and its processed products in functional and therapeutic-preventive nutrition for various population groups.
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Ecological dyeing of wool materials: the possibilities of natural coloring agents
Статья научная
The article presents the results of a study on the development of dyeing technology for wool materials using natural dyes. Increasing the ecological and functional value of textile materials is achieved through the use of natural pigments of plant origin and effective auxiliary substances that contribute to the strong fixation of the dye on the fiber. Modern approaches to the intensification of dyeing processes, including physicochemical methods, allowing to ensure a high degree of uniformity of staining, color resistance to external influences and preservation of physical and mechanical properties of wool fabrics, are considered. Optimization of the dyeing parameters of the concentration of dyes and modifiers, temperature and time processing, and acidity of the medium was carried out. The qualitative characteristics of the painted samples were studied, including the intensity and durability of the color, the uniformity of the dye, as well as the effect on the tactile properties of the material. The proposed technological solutions provide environmental safety, energy efficiency and the possibility of applying dyeing technology in production processes. Developed dye technology can be used in the production of natural textiles with decorative and functional properties in demand in the light industry, including for the manufacture of clothing, accessories and interior textiles.
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Статья научная
This study investigated the effects of incorporating apple pomace powder from 3 apple varieties (Aidared, Simirenko, and Golden Delicious) at two inclusion levels (3% and 5%) on the physicochemical properties and amino acid composition of cooked sausages. Results showed that apple pomace powders significantly influenced moisture, protein, fat, ash content, water holding capacity (WHC), water binding capacity (WBC), and fat retention capacity (FRC). Notably, 3% Golden Delicious apple pomace powder (CSG3) enhanced WHC and FHC most effectively, while 5% Simirenko apple pomace powder (CSS5) resulted in the highest protein content (41,3±0,58%). Apple pomace powder inclusion also increased the pH of sausages and positively affected the amino acid profile, with improvements in lysine, valine, phenylalanine, and alanine levels. The type and concentration of apple pomace powder influenced the enhancement of both nutritional and functional attributes. These findings suggest that apple pomace powder can be utilized as a functional ingredient in sausage formulations to improve nutritional quality and functional performance.
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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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Effect of collagen hydrolysate and plant antioxidant on the texture parameters of cooked sausages
Статья научная
In the meat industry, it is important to enrich meat products with plant-based functional components, which improves their nutritional value but also changes the mechanical properties of the matrix. The aim of this study was to evaluate the effect of collagen hydrolysate and cranberry powder on the structural and mechanical properties of cooked sausages. The study was conducted using a standard two-cycle scheme on a structurometer, and the hardness, springiness, cohesion, resilience and chewiness of cooked sausage products were determined. Approximation was performed using simple linear models and paired correlation analysis. The addition of 10% collagen hydrolysate led to a slight decrease in indicators relative to the control, while the addition of cranberry powder (1–3%) at a fixed level of hydrolysate (10%) caused a dose-dependent decrease in all indicators, which was confirmed by linear trends with a high explanation of variance (R²=0,89–0,99). Pairwise correlation analysis showed very strong inverse correlations for cranberries with TPA (r =-0,92…-0,98, p=0,0045–0,0250), while moderate negative correlations without statistical significance were obtained for hydrolysate (r=-0,50…-0,80, p>0.05). The results indicate that cranberry powder is the main factor in reducing the structural and mechanical properties, and further research is needed to establish the limits for the amount of functional ingredient to be added. Further research is planned in the RSM method, taking into account the interactions of factors, with organoleptic evaluation, as well as rheological and microstructural analysis.
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Статья научная
The physicochemical, microbiological and technological stability indicators of katyk enriched with molecular hydrogen were investigated in this study. The research objects included control katyk, katyk treated with molecular hydrogen, katyk enriched with functional additives, and samples where molecular hydrogen and functional components were applied together. Molecular hydrogen was introduced into the product by bubbling H₂ gas with a purity of 99.99% at a flow rate of 0.5–1.0 L/min for 7 minutes at 4–10 °C. During storage, active acidity (pH), water activity, oxidation–reduction potential (ORP), color parameters and microbiological indicators were determined. The obtained results showed that the combined application of molecular hydrogen and functional additives slowed down the acidification process of the product and contributed to maintaining pH stability. At the end of storage, the pH value of the control sample decreased to 3.52, while in the combined treatment sample it remained at 4.13. Water activity results indicated stabilization of the moisture state. ORP analysis demonstrated the formation of a reducing environment in H₂-treated samples: the values were recorded in the negative range (approximately from −150 to −350 mV), unlike the control samples with positive ORP values, indicating a decrease in the intensity of oxidative processes. Microbiological analysis showed that the combined treatment reduced the amount of Enterobacteriaceae, yeasts and molds while maintaining lactic acid bacteria. In this sample, Enterobacteriaceae reached 5.90±0.95 log₁₀ CFU/g, yeasts and molds were 6.10±0.30 log₁₀ CFU/g, and lactic acid bacteria were maintained at 6.65±0.20 log₁₀ CFU/g. The results confirm that the combination of molecular hydrogen bubbling and functional additives is a promising approach for improving the storage stability and quality characteristics of katyk.
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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 pet-food sector has experienced rapid innovation between 2023 and mid-2025 driven by sustainability goals, advances in microbiome science, and new processing and packaging scrutiny. This review synthesizes recent developments across four major domains: (1) alternative and novel proteins (insects, single-cell proteins, and cultivated meat), (2) microbiome-targeted nutrition with emphasis on postbiotics and early precision approaches, (3) safety-by-design processing—particularly high-pressure processing (HPP) for raw and minimally processed diets—and (4) contaminant and packaging concerns (mycotoxins, antimicrobial resistance, PFAS). We discuss regulatory milestones, summarize key data (nutrient compositions, validated processing parameters, surveillance outcomes), identify critical knowledge gaps (feline requirements, long-term feeding trials, formulation-specific process validation), and propose an R&D agenda for industry and academic stakeholders. In the near term, research should focus on well-designed feeding trials specific to pets, validation of processes at the formulation level, and clear supply-chain traceability to ensure that sustainability claims are supported by nutrient-adjusted impact data. Progress will also depend on close collaboration among industry, academia, and regulators to advance innovations from pilot projects into safe, affordable, and beneficial pet foods for the wider market.
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Emerging innovations in pet food industry sustainability, nutrition, and consumer trends in 2024
Статья научная
The pet food industry in 2024 is at a pivotal juncture, marked by transformative advancements in sustainability, nutritional science, and consumer-centric innovation. This review explores emerging trends that redefine pet nutrition, including the integration of alternative protein sources such as insects, algae, and yeast to address environmental and ethical challenges. The growing emphasis on eco-friendly manufacturing practices, such as the adoption of biodegradable packaging and local ingredient sourcing, reflects an industry-wide commitment to sustainability. Advances in functional nutrition are highlighted, showcasing products tailored to support gut health, joint care, and mental well-being, driven by breakthroughs in understanding the gut-brain axis. Technological innovations, including AI-driven formulation, DNA-based diet personalization, and precision fermentation, are enhancing product quality and sustainability. The rise of vegan and plant-based pet diets, alongside evolving consumer preferences for transparency and premium offerings, underscores a shift toward ethical and health-conscious consumption. This paper critically examines these developments, their market implications, and identifies avenues for future research to support industry growth and innovation.sustainability; alternative proteins; functional nutrition; technology; consumer trends
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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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Статья научная
The article is devoted to the study of ethnoecological traditions as an example of harmonious relationship between nature and human for the development of sustainable fashion. The work reveals parallels between traditional practices and modern environmental approaches. The analysis of global and Kazakhstan design solutions related to the actualization of cultural heritage in the context of eco-design is carried out. Particular attention is paid to studying the peculiarities of ethnoecological traditions in designing Kazakh national costume, representing a naturally formed environmentally sustainable system. The philosophical understanding of clothing expressed the creative and contemplative attitude of the Kazakh people to the world. It was based on a deep intuitive awareness of the life value of all elements of the universe. The relevance and consonance of such ecological thinking to the present is noted. In accordance with the purpose of the article, an experimental author's model of a women's shapan in ethnic style has been developed, which is characterized by comfort, versatility, mobility, durability, and deep meaning. The results obtained are aimed at contributing to the global discourse on sustainable fashion based on cultural heritage. It is determined that the preservation, transmission and adaptation of ethnoecological culture, traditional knowledge, and practices is an integral component of sustainability, contributing to the formation of a responsible attitude towards the environment, society, wardrobe, education of aesthetic taste, as well as the actualization of craft traditions.
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