Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
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Fungicidal effect of the stability and growth of crops рolycomplexes stress
Статья научная
Жaңa бaктeрицидтік қaсиeттeрі бaр БAЗ-полимер қоспасы ayыл шaрyaшылық дa-қылдaрдың өнімділігі мeн құнaрлығын aрттырyда прaктикaлық мaңызды орын алады. Осы-ған байланысты жұмыстa бeлгілі бaктeриaлдық полиэлeктролит-полигeксaмeти-лeнгyaнидин гидрохлорид (ПГМГ); полиэтилeнгликоль (ПЭГ) (молeкyллaлық мaссaсы-6000), пeн aнионды додeцилсyльфaт нaтрий (ДДСNa,) бeттік aктивті зaттaрдaн жәнe олaрдың композициялaрының бидaй дaқылдaрының күйзeліс тұрaқтылығынa, өнімділігінe, зaлaлдa-нyынa әсeрі қaрaстырылды. Зeрттey нәтижeсі бойыншa күйзeліс тұрaқтылығынa әсeрін ПГМГ-ПЭГ 0,01% концeнтрaциялы eрiтiндiсiмeн өңдeлгeн нұсқa жoғaры көрсeткiш көр-сeттi, яғни полигексаметиленгуанидин гидрохлориді, полиэтиленгликоль жәнe олaрдың кoмплeкстeрі қaтысындa бидaй дәндeрі қopшaғaн opтaның әсeрінe бeйім бoлып eсeптeлінді.
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GACP талаптары бойынша Crocus alatavicus сімдігін интродукциялауды технологиялы аспектілері
Статья научная
Дүниежүзілік денсаулық сақтау ұйымының болжамы бойынша фармацевтикалық препараттардың әлемдік нарығында өсімдік тектес дәрілік заттардың үлесі 40% - дан астамды құрайды. Фитопрепараттардың айқын өсу тенденциясы дәрілік өсімдіктер қорының сарқылуына әкелуі мүмкін және дәрілік өсімдіктерді мәденилендіру мәселенің қолайлы шешімі болып табылады. Дәрілік өсімдіктердің сапасын қамтамасыз ету мақсатында 2003 жылы Дүниежүзілік денсаулық сақтау ұйымы (ДДҰ) дәрілік өсімдіктерді тиісті өсіру және жинау тәжірибесінің (GACP) нұсқаулық қағидаттарын шығарды. Бұл мақалада Crocus alatavicus өсімдігін тұқыммен интродукциялау нәтижелері келтірілген. Зерттеудің мақсаты GACP қағидаттарына сәйкес алатау шафранын тұқымнан көбейту тәсілімен интродукциялау технологиясын жасау болып табылады. GACP қағидаттары бойынша интродукциялау технологиясын жасау отандық фармацевтикалық өндірісті сапалы өсімдік шикізатымен қамтамасыз етуге кепілдік береді. Интродукциялау «Фитолеум» ЖШС тәжірибелік-өндірістік плантациясында жүргізілді. Зерттеу нәтижелері Crocus alatavicus тұқымын себуге қалайлы кезең күзгі мезгілі екенін көрсетті. Тұқым себер алдында биогумус органикалық тыңайтқышын қолдану тұқымның өнуіне және көшеттердің өміршеңдігіне оң әсер етедіндігін көрсетті. Өсімдік вегетациялық кезеңнің төртінші жылында генеративті кезеңге өтіп, жеміс берді. 2018-2022 жылдар аралығында Crocus alatavicus өсімдігін тұқымнан интродукциялау нәтижелері тұқымның жақсы өнгіштігін және өркендердің өміршеңдігін көрсетті, бұл өсімдікті алдағы уақытта мәденилендіруге ұсынуға мүмкіндік береді. Атап өту керек, Crocus alatavicus өсімдігін тұқымнан көбейту арқылы мәденилендіру, осы түр қорын табиғатта сақтай отырып, ғылыми-практикалық медицинада одан әрі ұтымды қолдану мақсатында отандық шикізат ретінде пайдаланудың жаңа мүмкіндіктерін тудырады.
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History and economic efficiency of cluster system creation
Статья научная
This article discusses the issues of obtaining information in countries where the cluster approach is applied, and the result of communication of cluster participants, interaction of enterprises within the value chain, innovative ties, a peculiar place and world history of the cluster. On the basis of the conducted research, the authors were convinced that the creation of a cluster requires constant participation in market adaptation and innovation.
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Image design for Kazakhstan children’s sports uniform
Статья научная
The relevance of the research topic lies in the popularization of Kazakhstani children's sports team’s image in the world as a significant part of human capital by means of uniform design. The purpose of the study is theoretical and methodological substantiation of Kazakhstani children's sports uniform design identity. The scientific novelty of the research lies in conducting an interdisciplinary theoretical analysis of the structural components of children's sports team’s image in Kazakhstan. The research methodology is based on Kazakh and foreign scientists' works in the field of pedagogy, psychology, analytical psychology, personal development, motivation, acmeology, epistemology, brand building, semantics, cultural studies, cultural anthropology, ethnography and costume studies. The study’s results made it possible to identify the mechanisms to form the value bases of the image for young athletes’ uniforms in Kazakhstan. An interdisciplinary, theoretical, and methodological analysis of children's sports uniform design made in this research will contribute to the popularization of Kazakhstan's young athletes’ image in the world. The practical significance of the research is based on the studying Mimioriki brand’s contribution to creating the image of Kazakhstan uniforms for the children's sports team.
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Статья научная
Jerusalem artichoke (Тopinambur, Helianthus tuberosus L.) tubers, due to their high content of inulin-type fructans, are ideal ingredients for improving the nutritional value of bread and bread products. In this study, the experimental materials were Bulgarian commercial wheat flours (type 500 and 1150), wheat bran and flour from Jerusalem artichoke tubers. The mixes comprise of wheat flour, flour from Jerusalem artichoke tubers, wheat bran, yeast and salt. The Jerusalem artichoke flour’s amount was added at 3% and 6% in relation to 100 g of wheat flour. The results showed that adding Jerusalem artichoke flour to the wheat flour increases the ash content and the total fiber content of the floury mixes. The studied floury mixes contain inulin-type fructans, which act as prebiotic and have good effect on the human organism function, especially on the gut flora. The bread enriched with Jerusalem artichoke flour had higher content of fructans, as a part of the total dietary fibers, which content is also higher if compared to the controls. The breads obtained could be a part of healthy nutrition, due to their composition and the low calorie value.
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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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Improvement of the technology of manufacturing clothes of law enforcement agencies
Статья научная
Special requirements are imposed on the uniform of a serviceman due to the specific use in different conditions. Special attention is paid to the comfort of wearing, the quality of materials and construction of clothing, hygienic and tactical and technical properties. When designing thermal protective clothing, it must be borne in mind that its thermal resistance must ultimately be assessed by the cumulative insulating effect of the finished structure. This scientific article attempts an in-depth analysis of the study of the problem of choosing the best range of materials necessary for the manufacture of uniforms intended for use in law enforcement agencies. The purpose of this study is to carefully determine the optimal combination of materials that is guaranteed to ensure a high standard of quality, durability and functionality of the uniform, as well as compliance with its requirements for modern service conditions. The article analyzes various aspects that affect the choice of materials, including their strength, comfort, protective properties and aesthetic aspect. The obtained research results, in turn, are aimed at improving the process of developing and manufacturing uniforms for law enforcement agencies, which, ultimately, will lead to an increase in the level of comfort and safety for its future wearers.
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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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Статья научная
The study examined the impact of a protein-fat emulsion (PFE) derived from turkey skin and green buckwheat flour on the quality of cooked sausages. The aim was to investigate how the addition of PFE affects various characteristics of the sausage. The experiments demonstrated that adding PFE up to 30% while stirring for up to 8 minutes at 10°C improved the sausage structure. This was evidenced by an increase in pH values to 6.5, water binding capacity to 71.2%, and ultimate shear stress to 321.86 Pa. It was observed that stuffing temperature and mixing time influenced pH, water binding capacity, and ultimate shear stress. The study identified the optimal production conditions and determined the maximum amount of PFE that can be added to sausages. Additionally, it was found that green buckwheat flour enhances the structure of the minced meat, raises pH, and increases water-binding capacity. Furthermore, PFE was noted to improve the appearance and flavor characteristics of the sausages. These findings highlight the potential of these new ingredients to enhance the quality of cooked sausages in the food industry.
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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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Статья научная
The quality and stability of meat products are crucial for consumer acceptance and safety. Lipid oxidation, color changes, and microbial spoilage are primary factors affecting meat quality, leading to a reduction in shelf life and nutritional value. Natural antioxidants have emerged as promising alternatives to synthetic antioxidants due to their safety and health benefits. However, their application is limited by their stability and efficacy under various processing and storage conditions. Encapsulation techniques have been developed to enhance the stability and controlled release of natural antioxidants in meat products. This review provides an overview of the latest advancements in the use of natural antioxidants and encapsulation technologies to improve meat product quality and stability. Recent studies, their outcomes, and future perspectives are discussed.
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Статья научная
In the context of increasing demands for the quality and safety of food products, the integration of innovative storage technologies has become essential. This study aims to evaluate the impact of storage conditions and the Dixell XWEB300 monitoring system on the quality and safety of meat products enriched with plant-based components. The primary objective is to assess the effectiveness of digital systems in preventing oxidative processes, preserving organoleptic characteristics, and extending the shelf life of products. The scientific significance of this research lies in developing novel approaches to leveraging digital technologies for minimizing microbiological risks and enhancing the quality of meat products. The practical relevance is supported by findings that demonstrate improved microbiological indicators and preserved organoleptic properties under digital monitoring conditions compared to traditional methods. The methodology includes experiments to measure thiobarbituric and peroxide values, along with temperature and humidity monitoring under standard and digital storage conditions. The findings highlight the potential of digitalization to improve product quality and foster consumer trust. The results provide a foundation for further advancements in digital storage systems within the food industry.
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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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