Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1205
Статья научная
In this paper are presented results of studies for determination of physical and mechanical properties of materials that allows selecting optimal options of fabrics to produce special clothing of oil industry workers. Results of experimental dates are approximated. Equations of mathematical dependence allow forecasting the indicators of physical and mechanical properties of fabrics.
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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 nutritional value of functional purpose marshmallows
Статья научная
This scientific article presents the results of studying the nutritional value (vitamins, antioxidants, organic acids) of marshmallows based on local vegetable raw materials (cranberries, currants, strawberries, apples) with the addition of powders from medicinal herbs (sea buckthorn leaves, St. John's wort, rosehip) in order to widen the assortment of immunostimulating confectionery for functional purposes. Based on the results of scientific research, the highest content of antioxidants is found in currant-apple and apple marshmallows (1.19 mg /100 and 1.15 mg/100g), most of the B vitamins: B1 in apple marshmallows with the addition of sea buckthorn leaves (0.191 mg /100g); vitamins B2 (0.511 mg /100g) and B6 (0.099 mg / 100g) in currant-apple marshmallows with the addition of St. John's wort; B5 in cranberry-apple marshmallows with the addition of sea buckthorn leaves (0.022 mg / 100g). Vitamin C content prevailed in strawberry and apple marshmallows, 0.109 mg/100g and 0.284 mg/100, respectively. All types of marshmallows with the addition of powders from medicinal herbs also distinguished themselves by a high content of organic food acids. Thus, it should be noted that the developed assortment of marshmallows has optimal indicators of nutritional value and meets the requirements for functional confectionery products.
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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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Studies of functional properties of fruits of wild plants of Kazakhstan
Статья научная
The purpose of this work is to justify the choice of wild plants of Kazakhstan (rosehip, sea buckthorn, hawthorn) based on the study of their chemical composition and safety, in order to expand the raw material base and the possibility of using them in the technology of functional foods. As a result of the study of the chemical composition of hawthorn, rosehip and sea buckthorn fruits it was found that the content of vitamin C in hawthorn fruits is 27.8 mg, in rosehip fruits - 578.01 mg, in sea buckthorn fruits - 285.05 mg per 100 g of product. The content of vitamin E is 7.8; 1.8; 3.18mg, β-carotene - 9.27; 2.7 and 2.13 mg, dietary fiber - 7.2; 12.28; 2.24 g. The content of potassium in hawthorn fruit is 14.72 mg, in rosehip fruit - 26.18 mg, in sea buckthorn fruit - 197.18 mg per 100 g of the product. The iron content is 0.05; 1.7; 1.14 mg, Zn - 0.08; 0.23 and 0.004 mg, respectively. According to safety indicators, the studied plants meet the requirements of the regulatory documents. As a result of research on the nutritional value and safety of fruits of wild plants, the expediency of using them in the production of functional food products has been substantiated.
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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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Статья научная
The article considered the effective issues of preparing a set of quality of special clothes for express delivery courier service, strengthening corporate culture and promoting the brand. The special uniform of the employees ensures the reputation and reliability of the service companies, which increases the professional image of the service. A special uniform, made of textured materials mixed with corporate colors, allows customers to immediately identify the field of service, increases its recognition in this field and the loyalty of its work. In the preparation of express delivery courier clothing sets, mixed textured materials were selected and the wear resistance, non-cracking and friction resistance properties of the various materials package met the specified index requirements, the state technical regulatory committee analyzed the standard indicators in the test samples. The multi-functional express delivery courier clothing set prepared according to the requirements of modern fashion has the importance of creating a new composition of the suit in new constructive and artistic solutions for each season, making the transformation of the courier clothing according to the function impossible. On the basis of the above-mentioned factors, courier clothing is transformed according to the service. A set of clothes prepared with reflective elements ensures the safety of the courier (front waist, back waist, sleeves, trouser seams). Courier's special work clothes made from a package of mixed textured materials, express delivery set is easy to service and meets operational requirements, its shape allows comfortable operation in any weather without hindering movement and extends the service life.
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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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