Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1389
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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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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Статья научная
The study focuses on controlling the color formation and color stability of cooked sausages by deliberately varying two functional ingredients: collagen hydrolysate from low-value by-products and cranberry powder. The aim was to quantitatively describe the dose-response effects of these factors on the integral color stability and to propose a technologically feasible optimal range. The methodology included the preparation of five experimental samples (control; 10% hydrolysate; and 10% hydrolysate with 1, 2, and 3% cranberry), instrumental color evaluation in the CIE Lab* system before and after 60 minutes of exposure and calculation of the percentage of stability based on normalized changes in L*, a*, b*. Based on these experimental points, a full-square regression model RSM was evaluated, after which theoretical values were calculated on a regular grid of factors (hydrolysate 0–15%, cranberry powder 0–3%) for surface visualization and optimization. The experimental data showed that the best color stability indicator was demonstrated by the sample with 10% hydrolysate and 3% cranberry powder – 90,24%. Approximation by the RSM (R²=0,995; R²_adj=0,991) revealed a dominant positive linear contribution of cranberry powder, a stable negative linear contribution of hydrolysate, and negative quadraticity for cranberries (saturation of the effect); the interaction of factors is statistically insignificant. Practical significance – recommendation to minimize the proportion of hydrolysate to about 5-10% and dose cranberries at 2-3% to achieve a stability plateau with low sensitivity to dosing errors.
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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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