Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1251
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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.
Бесплатно
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
Бесплатно
Preparation of textile materials for dyeing and printing
Статья научная
The article presents data on the development of technology for the preparation of cotton fabrics for subsequent coloring processes and final finishing. Improving the quality of products in the process of preliminary preparation of fabrics is associated with the development of highly efficient technologies using textile auxiliaries, new chemical and physical methods for intensifying ongoing processes. Technologies have been developed for the preparation of cotton fabrics aimed at obtaining the required level of physical and mechanical characteristics of materials. The optimal parameters for the preparation of technological solutions, concentrations of chemicals, the ratio of components in the solution, temperature and duration of the process were selected. The qualitative parameters of the treated tissue, capillarity, degree of whiteness, and discontinuity characteristics were studied. A periodic and continuous method of preparing cotton fabrics is proposed, ensuring the removal of non-fibrous impurities from harsh fabrics, which will improve the quality of the treated fabric by increasing capillarity and whiteness, reduce energy consumption and duration of the process. The obtained research allows us to build modern and promising, economically justified technological processes for the preparation of textile materials made from natural, chemical fibers and their mixtures.
Бесплатно
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.
Бесплатно
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.
Бесплатно
