Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1205
Nutrient research of chopped semi-finished products enriched with a protein-carbohydrate composition
Статья научная
The difficulty in solving a multicomponent formulation problem is that five or more ingredients are currently used in product design. Solving a system of linear equations and inequalities with such a large number of variables manually presents significant difficulties, in which formulation errors are not excluded. In the work the methodology of computer modelling of multicomponent meat products is presented, which is realized on an example of technology of minced meat production. The aim of the research is to design the mathematical model of minced meat with the addition of new protein-carbohydrate compositions (PCC). The objects of research are minced meat, PCC, which includes chickpea flour, whey protein concentrate, ground soy and water for hydration. Implementation of the design method was carried out with the software system Microsoft Excel with the "Solution Finder" add-on. Work with the Excel spreadsheet processor is based on entering the data required for calculation, calculation formulas into the corresponding cells of the spreadsheet. The article presents the results of the study of the nutrient composition of minced meat with the addition of the new PCC. By means of mathematical modelling, the formulation of minced meat with PCC was optimized. Nutritional and energy value, vitamin, mineral and amino acid content of the obtained minced meat were determined. A targeted combination of ingredients made it possible to obtain food products with a given composition and properties.
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Obtaining cheese brynza with carrot
Статья научная
The article is devoted to the problem of expanding of assortment of brine cheeses with low caloric content. The solution of the problem is proposed by developing a technology of cheese brynza with vegetable fillers. A recipe and technology for cheese brynza with carrot was developedwith optimal ratio of 90:10. Experimental samples of cheese brynza with the vegetable filler were obtained. Physical and chemical and sensory indicators of the prepared cheese samples are determined. By means of scanning electronic microscope an elemental composition of obtained samples of brynza is determined.
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Obtaining melon and watermelon concentrates
Статья научная
The article is devoted to solve the issue of increasing of efficiency of using of local cucurbits crops. It is offered to obtain melon and watermelon concentrates and then to apply them as additives to confectionery products, desserts, ice-cream. There is review of scientific investigations in processing of melon and watermelon is conducted. Cucurbits crops (melon and watermelon) have high food value and complex of biological active substances, they possess by therapeutic action on human organism. Technology of concentrates from melon and watermelon is developed. Their sensory indicators and physical-chemical composition are determined in laboratory conditions. Melon and watermelon consumption rates to produce concentrates are defined. Due to sweet taste of the melon and watermelon concentrates quantity of sugar in a receipt of confectionery products, desserts, ice-cream may be decreased.
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Статья научная
In the article the results of studies of decomposition process of Karatau phosphorites by phosphoric acid are presented. Mathematical processing of the results of an experiment was carried out. Kinetic characteristics of the chemical reaction are determined, which can be used to evaluate technological parameters and select optimal conditions of phosphorite decomposition. The process of decomposition of phosphorites of different structure was optimized by the method of mathematical planning of the experiment. The obtained dependencies can be used for determination of decomposition parameters under production conditions in order to achieve the maximum process indicators.
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Peculiarities of organizing and holding various events in the field of tourism and hospitality
Статья научная
The article investigates the issue of the relationship between the event tourism and the event industry as well as the theoretical aspects of event tourism.The main characteristics of event tourism have been investigated and the stages of preparation and conduct of various events have been analyzed. The algorithm fororganizing a successful event is found. Recommendations on the procedure and stages of creating an event are made. Implementation of those recommendations will increase efficiency in the area of tourism and hospitality.
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Perspective trends of common agricultural market development in terms of Eurasian Economic Union
Статья научная
The factors of international trade related to food security of the countries participating in the EAEU, the growth of agricultural products and food turnover, taking into account the existing and necessary production volumes of the agro-industrial complex to provide the population with food in the amount of rational norms, as well as the extent of mutual food trade. The need to focus on food self-sufficiency (indicators of physical and economic accessibility, level and quality of nutrition) as the main target of national concepts is noted. Reflected barriers to the formation of a single agricultural market of the EAEU partner countries.
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Physical and mathematical model of the processes of a device for processing watermelons
Статья научная
The knowledge of the grinding processes of the pulp of fruits and vegetables is not sufficient. In this article, we examined the processes of destruction, grinding, mixing the pulp of watermelon. The criterion equations of these processes are derived taking into account the indicators of the pulp and peel of the watermelon. The derivation of criteria equations for calculating the characteristics of the processes used in the processing of watermelon fruits is considered. The mechanic-technological basis for calculating and designing machines for processing watermelons for food purposes is outlined. The results of experimental studies to determine the optimal kinematic and structural parameters of these machines are presented. The basic physic mechanical and rheological properties of watermelon fruits are given. One of the tasks set for the researcher was to choose a physical model of the processes of separation of pulp from the crust, destruction, grinding of pulp and mixing of the pulp. The values of these quantities depend both on the kinematic parameters of the dynamic interaction and on the physic mechanical and rheological properties of the fruits of melons. The obtained criteria equations can be used to determine the technological parameters of machines where it is necessary to destroy the fetus with minimal energy costs.
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Preparation magnesium diboride by magniathermal boron oxide based on superconducting properties
Статья научная
Results of receiving a diborid of magnesium are given in work by magniathermal oxidation of boron composite compounds at different argon pressures and temperatures. The relevance of a research is proved by superconducting properties of magnesium diboride. Synthesis of magnesium diboride itself accelerates, due to wall burning and thermal explosion of exothermic mixture of the reaction products of magniathermal. It is shown that the use of SHS method at high argon pressure and temperature allows to obtain magnesium diboride of high purity.
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Preparation of sponge cakes with tahini pastes
Статья научная
The possibility of the use of a peanut and sunflower pastes /tahinis/, which application is almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened sponge cakes made by a partial substitution of egg yolkwith peanut and sunflower pastes /tahinis/are proposed. The sponge cake batter recipe composition is specified as the physical characteristics of the goods are determined. Тhe methods of descriptive sensory analysis are used for a comparative analysis of the new and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods are characterized with good quality properties. On the grounds of the received results it can be expected a potential consumer interest in pastry food products enriched with vegetable biologically active components
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Price parity in agriculture and consumer prices for food on market of Kazakhstan
Статья научная
The essence of price parity is considered, including in the agrarian sector. The analysis of the prices of agricultural products and the acquisition prices of means of production and services for agriculture is given. The methodology and principles of market pricing are presented. The mechanism of pricing for agricultural products is shown. Proposed measures to protect the domestic market of grain and cereal products. Discloses the fundamentals of agricultural pricing in the EAEU countries. On the basis of the target price, guarantees are determined; prices and mortgage rates are fixed and set by the state. The role and tasks of government procurement and commodity interventions as the basis for price regulation of the agricultural market are shown. The authors state that in the formation of guaranteed (procurement, mortgage) prices, it is necessary to take into account the level of inflation and to level the level of wages in agriculture and other spheres of production.
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Probiotics isolated from the shubat in chicken meat production: importance and HACCP analysis
Статья научная
Probiotics are becoming more widely acknowledged as a safe and effective alternative to antibiotics for improving the safety of chicken meat. The investigation of potential hazards throughout the chicken meat supply chain enables a thorough assessment of contamination risks, allowing for the establishment of control and corrective actions within the corresponding processes. The ultimate goal is to ensure the safety of chicken meat for consumers. The objective of this study is to ascertain the potential risks that may arise inside the chicken production process, encompassing physical, chemical, and biological factors, with the identification of critical control points (CCPs). The study is also aiming to identify corrective strategies and approaches for decreasing the hazards associated with using of probiotics obtained from shubat. The research conducted involved conducting microbiological evaluations to test the ability of probiotics to withstand the presence of pathogenic bacteria. Additionally, the study examined the use of probiotics in chicken production, employing careful monitoring and comprehensive analyses to figure out the effectiveness of the supplements. For hazard identification and risk assessment, the Hazard Analysis and Critical Control Points (HACCP) approach was used, with the key findings showing that the most critical activities throughout the entire chain pertained to the use of probiotics as an alternative to antibiotics.
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Статья научная
The work is devoted to the study of the intensity of urban flow and improvement of the management system of urban traffic flows in a large city of the Republic of Kazakhstan (on the example of Almaty). Urban road transport has become an integral part of the modern life of the population. It affects not only the economic, but also the social development of the city. Radical improvement in the conditions of transport in the city, for a long time, can be achieved in the implementation of measures of urban planning: The construction of bridges, tunnels, and the breakdown of new highways. As well as the analysis shows that the situation will significantly allow a complex of activities related to improving traffic management.
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Production of cellulosic textile materials with antimicrobial properties
Статья научная
This article presents data on the development of cellulose textile materials with antimicrobial properties using zinc acetate and alkyldimethylbenzylammonium chloride. Cellulose textile materials are promising carriers of antimicrobial agents. These fabrics have good absorbability, which facilitates their treatment with antimicrobial agents and ensures easy passage and retention of flow and wound compartments. The aim of this work is to obtain cellulose textile materials with antimicrobial properties. Studies on the effect of the proposed compositions on the coefficient of resistance to microbiological destruction of cellulose textile materials have been carried out. The effect of various antimicrobial preparations on the microbiological resistance of textiles has been studied. The properties and structure of the objects of research, as well as the mechanism of interaction of the applied components have been studied. The studies have shown that the modified cellulose textile materials acquire antimicrobial properties and are not destroyed by microorganisms under operating conditions while maintaining optimal physical and mechanical properties, hygienic properties, stable antimicrobial effect, ensuring safety of use, as well as protection from the impact of pathogenic microflora. The advantage of the developed compositions is the availability of the materials used and a simple technological process for the production of biostable cellulose textile materials of different weave and different surface density.
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Production of fermented milk from reconstituted skimmed milk
Статья научная
Fermented milk products produce with application of different lactic acid bacteria, these products are widely used by millions in the world. The consumption of milk products has decreased during last years; this tendency has caused the development of new generation dairy products with reduced energy value and increased functionality. The majority of fermented milk products has high-energy value as many ingredients (sugar, fruit additives, grains, seed sand nuts, chocolate, etc.) are added during production. The study results revealed that higher milk solids non-fat positively contributed to strengthening the organoleptic and structural properties of fermented milk. Skimmed milk powder should be a suitable alternative to raw skimmed milk in reconstituted dairy products production.
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Quality and quantitative traits of non-alcoholic beer with flavor-improved taste
Статья научная
The non-alcoholic and low-alcohol beer market has grown significantly in recent years and is predicted to continue growing. However, non-alcoholic and low-alcohol beers have organoleptic problems and are not recognized by many consumers. The increasing popularity of alcohol-free beers (AFBs) fosters the industry's interest in delivering the best possible product. Yet, a remaining sensory issue of AFBs is the over-perception of wort flavor, caused by elevated concentrations of small volatile flavor compounds (i.e.aldehydes)still remains. Previously, molecular sieves (hydrophobic ZSM-5 type zeolites) were found as most suitable to remove these flavors by adsorption with high selectivity from the AFBs. In this work, a flavor-improved beer is produced at a pilot-scale using this novel technology, and its chemical composition, sensory profile, and stability are evaluated against a reference. Aldehyde concentrations in the flavor-improved product were found 79-93% lower than in the reference. The distinct difference was confirmed with a trained sensory panel and could be conserved even after three months of ageing at 30ºC. Future work will focus on the process design to scale up this technology. It is established that the release of a new kind of beer is economically profitable, since the expansion of the range contributes to a more complete use of production capacity, and consequently, reduced costs per unit of production, which ultimately leads to an increase in the profit of the enterprise.
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Recycling of leather and shoe waste
Статья научная
Waste from the leather and footwear industries is not disposed of at the enterprises, but is taken to landfills, which leads to environmental pollution. Research of waste processing technology in order to reduce their negative impact on the environment is an urgent task. The paper considers the processes of shredding leather and Shoe production waste, technological processes for obtaining secondary raw materials and products from them. For this purpose, an installation has been developed that allows studying the process of grinding waste suitable for further processing in laboratory conditions. Studies were carried out to determine the rational modes of the technological process of grinding waste from these industries. The sequence of processing and the obtained values of the modes are recommended for use in production conditions.
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Research of camel shanks proteinhydrolyzates by electrophoregram
Статья научная
This research aims to study the degree of hydrolysis, determining the nature of protein hydrolyzates, which determine their size and molecular weight by the method of electrophoregram. In this research, a camel pancreas suspension was used to hydrolyze proteins from camel shanks. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to monitor the distribution of proteins and evaluate their molecular weights at different incubation times. Electrophoregram processing using the BioCapt program (Vilber Lourmat, France) determines the nature of the hydrolysis of protein and peptide profiles among hydrolyzates and the hydrolysis time for 8 hours shows the most significant accumulation of low molecular weight compounds with a molecular mass of
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Research of consumer properties of non-woven materials from wastes of wool-processing industries
Статья научная
Disposal of continuously accumulated household and industrial wastes of production and consumption is an acute environmental and economic problem. In this regard, scientific research in the field of waste recycling and analysis of its reuse in production are becoming highly topical. The article examines the consumer properties of needle-punched non-woven materials from waste processing fibers of wool and cotton, as well as to establish the optimal fibrous composition were developed experimental samples of non-woven fabrics with different percentage ratio of fibers. The studied samples of non-woven fabrics were developed by the method of needling of canvases produced from waste of wool and cotton spinning and processing industries.
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Research of fine grinding processes of low-value fish and vegetable raw materials
Статья научная
The article is devoted to the study of fine grinding processes of low-value fish and vegetable raw materials. In the study of fine grinding processes, the equipment was studied using the mechanical method. Equipment for the ME 20513E and HLC-300 brands was selected for shredding valuable fish plant raw materials. The presented research results can be used in the development of pasta technologies using a complex of bio-additives.
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Статья научная
The article discusses methods for manufacturing lined weave plush knitwear and ways to reduce the material intensity of knitted fabrics. The purpose of the study is to reduce the material consumption of products while maintaining operational, hygienic and aesthetic properties in the production of knitted fabrics. As a result of experimental work, the technological capabilities of the KН-323D flat knitting machine were studied and new types of lined weave plush knitwear were developed. Comparing the bulk density of plush knitwear with elongated lining broaches with the main base weave, it is clear that the presence of elongated lining broaches in the knitwear structure increases the thickness of the knitwear and reduces the bulk density. The breathability of a lined weave plush jersey is significantly less than that of a basic weave. It has been established that air permeability coefficients can be reduced to 33.1% (46.3-66.9 cm3/cm2∙sec) by adjusting the length of the threads of the lining broaches of plush knitted fabric of lined weave. Regression equations are derived to determine the dependence of bulk density, breaking load (along the length and width) and the air permeability index of knitted fabric on technological factors. Mathematical models were built in Excel using regression equations. The research results make it possible to improve the quality and consumer properties of knitted products, and to select advanced production technologies for their production.
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