Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1303
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 nutritional value of a whole camel meat product
Статья научная
Camel meat products are attracting increased interest worldwide due to their high functional properties and nutritional value. Camel meat products contain many essential nutrients as well as some components with potential bioactive properties that may be beneficial to human health and well-being. Camel meat products can be used as therapeutic and prophylactic food products if their dietary value and bioactive components are determined, which are potentially beneficial to the health of consumers. Meat consumers prefer to consume healthier meat products without changing their fundamental dietary patterns. This attitude could favor the development of the camel meat market. This article discusses and focuses on the study of nutritional value, the effect of plant additives on the softening of a camel meat product. The use of camel meat as a source of non-traditional resource. By adding vegetable raw materials, you can increase the nutritional value of the product. The frozen side of camel meat was used for the experiment. Brine from goji berries and rosemary was used as vegetable raw materials. Due to the influence of brine, the structure of the meat was softened and made softer. During the process of the study, analyses for indicators of the nutritional value of products were carried out at the "Scientific Research Institute of Food Safety" of the Almaty Technological University. The physical-chemical parameters of the product were determined: the mass fraction of protein, which was 18.7%, fat - 2.71% and carbohydrates - 48.75%. In addition, the indicators were determined as moisture retention capacity (MRC) - 85.43 ± 1.05%, fat retention capacity - 90.76 ± 0.90. The amino acid and fatty acid composition were also determined. The product contains high concentration of amino acids, with following amino acids being the most abundant: arginine - 2.211±0.885%, lysine - 2.088±0.710%, tyrosine - 1.597± 0.479%, phenylalanine - 1.597±0.479%, leucine+isoleucine - 2.334±0.607%, valine - 1.843±0.737%, proline - 3.317±0.862. These amino acids play a crucial role in growth, development, and maintaining overall health. The study results demonstrated that these plant-based products preserved the biological value of the final product.
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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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Iron deficiency and milk fortification
Статья научная
Modern food products do not contain a high content of nutrients, in particular minerals. The consumption of such products affects not only the health of the nation but also the economy of the country. According to the World Health Organization, the lack of the mineral element iron remains relevant, especially among children and pregnant women not only in developed countries, but all over the world. This article presents studies of the effect of cow's milk enrichment on the physico-chemical and organoleptic qualities of fortified milk. The cow's milk with a fat content of 3.6 and 2.8% was enriched with iron sulfate (FeSO4.7H2O) and trivalent ammonium citrate (C6H8FeNO7). The samples of Ferrous Sulfate (10mg) and Ferric Ammonium Citrate (10mg) showed significant changes in milk with fat content 2.8 % fortification. The effect of iron enrichment on the process of milk fermentation was also studied, and a milk sample was taken. The milk sample fortified with iron had a considerable acidity increase on 3 h from 22°T to 800T, this is by 37 % compared to the control sample. The effect of iron enrichment on the fermentation process or the supporting role of iron in the growth of fermenting bacteria is still in question, although a number of studies have been conducted in this area, but more clarity and specific research and experiments on this issue are still needed.
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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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Статья научная
The global pet food industry is rapidly evolving with the integration of machine learning (ML) technologies. ML plays a crucial role in optimizing ingredient formulation, enhancing quality control, personalizing nutrition, and predicting consumer preferences. The use of deep learning, reinforcement learning, and natural language processing (NLP) is transforming pet food manufacturing by improving efficiency and ensuring better health outcomes for pets. This review explores the key applications of ML in pet food science, discusses current challenges, and highlights future directions. The paper also presents a comparative analysis of different ML techniques used in the pet food sector. Machine learning is transforming the pet food industry by optimizing ingredient formulation, improving quality control, and predicting consumer preferences. However, widespread AI adoption faces challenges, including data limitations, regulatory requirements, computational expenses, and consumer trust concerns. The future of AI-driven pet food innovation lies in explainable AI, blockchain-integrated supply chains, IoT-enabled pet health monitoring, and synthetic data-powered machine learning models. As technology advances, AI will play a key role in providing safer, healthier, and more personalized nutrition for pets, shaping the industry's future.
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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
The presented article represents the results of a thorough investigation aimed at a deep understanding of the process of producing dried maral blood using the sublimation method. The main focus is on analyzing the technological aspects of this method and evaluating the chemical and biological properties of the resulting product. The results of the conducted research led to the conclusion that the sublimation method is an effective and promising means of preserving the biologically active components in dried maral blood. This assessment is based on a careful analysis of various product characteristics, including protein content, trace elements, and other important constituents. Scientific measurements and comparisons with standards, including physicochemical analysis, and other methods, allowed establishing that dried maral blood obtained by the sublimation method exhibits a high degree of preservation of biologically active substances. This confirms its potential for use in various fields such as medicine, the food industry, and cosmetology. Such results are of significant importance for the scientific community and industry as they confirm the prospects and effectiveness of this production method, which can contribute to the development of new technologies and products in the future. Ultimately, the conclusions drawn confirm the prospects for the widespread use of dried maral blood in various fields, including medicine, the food industry, and cosmetology. These findings are of great significance for the scientific community and industrial circles, as they emphasize not only the importance of this production method but also open up new horizons for further research and development in the field of biologically active 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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Monitoring the presence of residues of lasalocid in feed samples HPLC-MS/MS
Статья научная
Coccidiostats are veterinary medicine licensed to prevent and treat coccidiosis and histomoniasis. Due to the unavoidable carryover of these substances during the fabrication the European Commission decided to set up maxim level of coccidiostats in non-target feeds (Regulation 574/2011), including lasalocid. In this work an easy and cheap HPLC-MS/MS method for the analysis of lasalocid in medicated and contaminated feed is presented. The method only required 5 ml of acetonitrile and the detection is achieved for concentration between 60 and 1500 μg/Kg. The method full fills the criteria of the European Decision 2002/657/EC for the detection of lasalocid.
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Multilingual training in the system of innovative technology of education
Статья научная
The paper discusses the problem of multilingual learning in innovative technologies in higher education. The need for foreign language learning and training conditions for teaching of special disciplines are considered in present article. The authors give recommendations for the development of multilingual education in the conditions of Almaty Technological University.
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Non-traditional plant raw ingredients in the production of meat and vegetable pates
Статья научная
This article explores the use of non-traditional plant-based raw materials in the production of meat-and-vegetable pâté. Duck meat and offal serve as the primary meat components, while the vegetable ingredients include flaxseed and lentil flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth, and water. The broth is utilized after cooking the duck meat. To create high-quality, multi-component meat products with excellent organoleptic characteristics and to address deficiencies in specific nutrients, it is crucial to consider the biological value and qualitative composition of the protein component. The quality assessment, based on organoleptic and physicochemical indicators, was conducted using standard methods. The study also presents findings on the food safety and microbiological indicators of the meat-and-vegetable pâté. The research confirms that the pâté with nontraditional additives meets all regulatory requirements for microbiological safety and food quality. The development of meat products, including pâtés, with plant-based additives not only enhances the technological properties of raw materials but also enriches the products with essential nutrients and helps prevent potential functional disorders in the human body. This approach represents a key focus area in the modern meat industry.
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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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