Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1148
Research of qualitative indicators of mare’s milk in farms of Almaty region
Статья научная
As you know, mare's milk is used for the prevention of lung diseases, as well as for the treatment of gastrointestinal diseases to restore the disturbed intestinal microflora. In this regard, it is especially important to preserve the physico-chemical characteristics of mare's milk during its storage before processing. The paper presents the results of studies of the technological characteristics of mare's milk produced in four peasant and farm farms of the Almaty region according to the seasons of the year. It is known that, having a high biological value, mare's milk, among other types of milk of farm animals, is the most suitable raw material in the production of dairy products for baby and dietary nutrition. Low fat and protein content, as well as high lactose content are distinctive characteristics of mare's milk. However, their content depends on the feeding conditions, breed and age, geographical location. It was found that the mass fraction of fat ranges from 1.2 % to 2.8 %, the mass fraction of protein was 2.0-2.36 %, SOMO - 8.35-8.73 %. Fluctuations in the quality indicators of mare's milk are explained by the influence of the season of the year, feeding and maintenance in various peasant and farm farms.
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Research of safe methods of production of canned vegetables using grain crops
Статья научная
This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.
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Research of safe methods of production of canned vegetables using grain crops
Статья научная
This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.
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Research of structural and mechanical properties of national restructured meat products
Статья научная
The article presents the results of a study of the structural and mechanical properties, the dependence of the objective function and humidity of lamb and horse meat on the duration of the mechanical treatment. Changes in water activity and humidity of raw meat, depending on the duration of the mechanical treatment. It has been established that the use of multicomponent brine helps to increase water binding capacity (WBC) and improves the structural and mechanical properties of lamb and horse meat products. Studies have shown that increasing the WBC of meat occurs within 5 days of exposure, and the use of mechanical treatment helps to increase WBC in the first 24 hours.
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Research of the adaptation process of LBM. аcidophilus К-3 vegetable juices
Статья научная
Fermented juice is high effective product for stabilization organism and normalization of metabolism. The process adaptation of probiotic lactic acid microorganism in carrot juice is considered in this research. In process fermentation the most level of acidity was reached in juice with contents 8% of dry substance in carrot juice. The optimum additive in carrot juice was chosen dairy whey in amount 20%. It was shown that the strainsLbm. аcidophilusК-3 and Bifidobacterium bifidum sp in a ratio of 1: 1 the residual content of reducing substances is smallest, and the pH and acidity reaches values in carrot juice 4.45 and 0.38% by weight of malic acid. B. bifidum sp. and Lbm. Аcidophilus К-3 and their metabolic products can inhibit the existence of pathogenic microflora in vegetable juices.
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Research of the modification of felt material for development products of demi-season assortment
Статья научная
The assortment of felt products on the market mainly consists of outerwear and accessories, because the thin felt materials have a shorter exploitativeterm due to the problem of tensile properties and breaking load. It is possible to make a thinner material by strengthening their structure, which in turn will expand the range of women's clothing. This article explores the method of modifying the felt material, and its influence on the structure of the produced fabric. Analysis of the research results confirms that modification of the felt material doubles its consumer properties.
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Research of the soy okara impact on the quality indicators of meat chopped semi-finished products
Статья научная
The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of animal (beef, lamb, poultry) and vegetable (soy okara, carrots) origin. The results of the study of soybean-minced okara for food safety indicators are also presented. The functional and technological indicators of meat chopped semi-finished products were also determined: moisture-binding capacity = 89.1%, water-holding capacity = 77.4%, fat-holding capacity = 83.2%. The output of meat chopped semi-finished products with PCC is 91%. The obtained values for the quality characteristics indicate the prospects of using this type of soybean-minced okara: directly for food, as well as for the production of minced meat semi-finished products, such as cutlets, minced meat, steaks; to design and optimize recipes for semi-finished products.
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Silvering and coppering of chemically inert textile materials by means of wet-chemical process
Статья научная
The development of the wet-chemical silvering and coppering method on inert fiber surfaces and a number of usable materials (silver, copper and others) allows fabrication of several textile structures with functional characteristics. In order to analyse the silver and copper coating characteristics such as structure, homogeneity and crack formation, the surface morphology (SM) was investigated using the scanning electron microscopy (SEM). The chemical structuring of the surfaces (amount of carbon, oxygen, nitrogen, silicium, copper and silver) is analysed with an energy-dispersive x-ray spectroscopy (EDX). Phase formation and crystalline properties of the films were investigated by X-ray diffraction (XRD) with a Cu-Kα radiation reflection geometry source. Furthermore, textile-chemical analyses for the wash fastness were carried out as well.
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Stress and deformation of polymeric parts at torsion
Статья научная
The article is devoted to the mathematical modeling of the process of torsion of polymer parts. The purpose of the study is to determine the stresses and strains that occur during the operation of parts under the action of torque. In this work, analytical expressions were obtained that establish the dependence of the stresses arising in a polymeric part and its angle of twist on the magnitude of the operational loads. The results of the study can be used in the design of polymer parts of shoes, as well as in the calculation of various plastic parts that work in torsion.
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Study of design of traditional shoulder clothes of peoples of Central Asia and Kazakhstan
Статья научная
In the article, constructive solutions of traditional shoulder clothes of the peoples of Central Asia and Kazakhstan is considered.It is revealed that the principle of constructing the design of shapan and shirt is common for the peoples of Central Asia and Kazakhstan, and the number and configuration of the details of the cut allows them to be presented as a set of modular elements. The dimensions of the module were influenced by the overall dimensions of the human body and the width of the fabriс.The data for building a unit of the cut module will improve the quality and shorten the process of designing traditional and stylized clothes.
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Study of functional properties of pectin-containing koumiss
Статья научная
The article describes a method for obtaining traditional koumiss and provides a scheme for preparing pectin-containing koumiss. It was found that due to the addition of liquid Apple pectin in the studied form of koumiss, there is a significant excess of vitamin C and protein content in comparison with traditional koumiss. Preclinical experiments were conducted on laboratory white rats with cadmium intoxication in order to identify the detoxification properties and safety of the obtained pectin-containing koumiss. It is shown that pectin containing koumiss had a positive effect on blood parameters and contributed to improving the general condition of the studied animals, which allows using this type of koumiss as a functional therapeutic and prophylactic drug for poisoned with heavy metals living organisms.
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Study of noise protection properties of materials and clothes packages
Статья научная
The work is devoted to the study of the noise-protective ability of textile materials used for special clothing. An installation has been developed that allows measuring the noise level passing through the materials. Depending on the number of layers of materials, comparative evaluations of noise-protective capacity are determined. The research method allows to reasonably choose materials of special clothes for those working in noise-polluted conditions.
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Study of storage ability of curd dessert with addition of vegetable raw materials
Статья научная
The paper presents data on study of storage of curd dessert. The composition of product was varied to improve organoleptic and physico-chemical parameters and increase storage capacity. The process of product production involves mixing curd product with ingredients (hawthorn, apricot, carrot juice). Studied organoleptic characteristics of finished products during refrigerated storage.However, on ninth day taste deteriorated, acidity increased. Studies of microbiological indicators are presented. As result of storage on the ninth day, presence of mold was detected.The results of analyzes show that shelf life of new dessert is seven days at (4±2)°C.
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Study of the effect of probiotics on the shelf life of chilled broiler meat
Статья научная
Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.
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Study of the effect of washing materials of workwear
Статья научная
В статье разработаны требования к спецодежде и методы решения, обусловленные необходимостью обеспечения защиты рабочих в колбасном цехе от факторов агрессивной среды, травматизма и профессиональных заболеваний. В результате исследования влияния стирки на поведение текстильных материалов установлено, что воздействие комплекса факторов, моющих средств на степень удаления загрязнений образцов ткани наибольшьший моющий эффект оказывает композиция моющих средств «мыло хозяйсвенное и порошок Миф». Исследование механических свойств образцов ткани, используемых для изготовления спецодежды, позволило выявить наиболее рациональную ткань (арт.18452), которая обеспечивает разработанной спецодежде высокие эксплуатационные свойства.
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Study of the qualitative composition of combined milk
Статья научная
The article presents the results of a study of combined milk. According to the organoleptic evaluation, combinations of cow's and mare's milk were selected in the ratio of 50:50 and 80:20, according to the revealed physico-chemical indicator, a positive evaluation of the combination of 80:20 was given. When determining the combined milk in a scanning electron microscope, an improvement in the mineral composition was observed. It was found that in the composition of combined milk, the sodium content increased by 7.38%; potassium 3.41%; chlorine 15.12% compared to natural milk.
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Study on the strength of needle-punched nonwoven material made on the basis of sole trader "Miras"
Статья научная
Coarse sheep wool and wastes from the production of woolen yarns are currently considered to be a special waste that requires large disposal costs due to low market demand. For this reason, wool has serious consequences for the environment. However, this type of raw material is considered a promising insulating natural fiber due to its thermal and acoustic properties. Moreover, wool meets the requirements of environmentally friendly materials that are used for yurts, insulation of buildings, and acoustic insulation for the automotive industry. Nevertheless, the sustainability and energy efficiency of insulation materials are currently evaluated comprehensively. In this context, the correctness of the composition of nonwoven fabric, its thickness and strength characteristics, as well as the number of layers play an important role. The purpose of this work is to study the relationship between strength characteristics and thickness, as well as the number of layers in nonwovens made of 100 % wool mixed with coarse and fine fibers, and to determine the most optimal variant of insulating nonwovens. 4 samples of one, two, three and four-layered materials were used in the study. The tested samples of insulating materials were evaluated according to the parameters of breaking load, strength and elongation. The results of the research showed that with an increase in the number of layers of material, there is an increase in the tested two indicators: breaking load and strength. The elongation rates were uneven. Consequently, by examining all three parameters, it was found that the best option is a three-layered nonwoven material.
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Synthesis of heterocyclic bromacetylene alcohols and their acryl -, methacryl ethers
Статья научная
The article presents a method for obtaining heterocyclic bromoacetylenic alcohols by the action of sodium hypobromide on cyclic and heterocyclic acetylene alcohols, as well as their acrylic and methacrylic esters using lithium aluminum complexes. The composition and structure of the obtained products were confirmed by the data of elemental analysis, IR and PMR spectra. As a result of the study, it was found that in the presence of lithium aluminum hydride, the product yield in all cases is higher than 80 %.
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Статья научная
This article presents the results of studies of synthesis of copper nanoparticles in an aqueous medium in the presence of PVP. The influence of the molar ratio of reactants, pH, temperature, the process of synthesizing nanoparticles of copper was studied. Obtained hydrosols examined spectrophotometrically in the wavelength range from 400 to 800 nm («JENWAY»). The Hydrosol on the basis of copper nanoparticles open up the possibility of using them to obtain various materials with antibacterial properties.
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Technology of processing cattle bones into meat and bone paste and the study of quality indicators
Статья научная
Bone disposal is one of the important tasks for modern meat processing enterprises aimed at responsible consumption and reducing the amount of food waste in the meat industry. The purpose of the study is to study the physico-chemical, microbiological and food safety indicators of the obtained meat and bone paste. The paper presents the technology of processing cattle bones into meat and bone paste. Physico-chemical analyses were carried out, a protein content of more than 10 g, fat of more than 6 g, carbohydrates of less than 1 g was detected per 100 g. Microbiological studies and analysis of the food safety of meat and bone paste carried out on the basis of accredited laboratories according to GOST methods prove that meat and bone paste meets the requirements for meat products. The content of QMA&OAMO is less than 1*105 CFU/g, the content of bacteria of the E. coli group was not detected. The technology of obtaining meat and bone paste from the rib bones of cattle has been studied. Microstructural analysis revealed the presence of bone plates with a size of up to 1 mm. Thus, according to the technology of bone processing, a meat and bone paste was obtained suitable for use in the technology of meat products for the purpose of enrichment with mineral and protein substances. The need for deeper grinding of bone particles was found.
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