Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1303
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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Research on the preferences of maternity clothing shoppers
Статья научная
The article presents the results of a marketing study conducted to determine the preferences of buyers of clothes for expectant mothers. According to the survey results, we see the need to increase the range of comfortable, beautiful and mobile clothes for pregnant women. With the increase in the number of children, the need for clothes for women expecting a child increases every year. Naturally, expectant young mothers have a question about How to choose the right clothes during pregnancy. Women always want and strive to look stylish, appropriate and beautiful. During pregnancy, it is sometimes difficult to choose the right and beautiful clothes. So, pregnancy is a time when it is necessary to monitor the state of health for the benefit of the unborn child. Of course, during this period it is very difficult to choose clothes that will look stylish and will not harm the child's health. Maternity clothes should take into account the changed state of the body, mood, as at this time the appearance changes. To do this, in this research paper, we conducted a survey among pregnant women about which style and silhouette of clothes would be more comfortable. The results presented in our work help in the design and modeling of pregnant women's clothing.
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Safety assessment of herbal ingredients used in thick herbal pastes (appetizers)
Статья научная
Functional food products based on fruit, berry, vegetable, and nut raw materials are gaining increasing popularity due to their positive impact on health. This article explores the prospects of using thick plant-based pastes (appetizers) as sources of biologically active compounds, antioxidants, and dietary fiber. The study analyzes modern production technologies, including minimal heat treatment, the use of probiotics, and innovative grinding methods. Various local and unconventional plant raw materials were used in the research, such as Torpedo melon, sugar beet, carrot, table beet, rapeseed, safflower, flaxseed, and peanuts. The study examines chemical analysis methods that assess safety (toxic elements, microbiological indicators, radionuclides, and mycotoxins) and the nutritional value of these raw materials, as well as the acid number, which indicates freshness. Special attention is given to food safety issues, including heavy metal content, microbiological indicators, and radionuclide activity. The results confirm the potential for developing enriched appetizers based on domestic raw materials, which will enhance the competitiveness of local enterprises and expand the range of functional food products on the market.
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Safety research of textile materials with flame retardant properties
Статья научная
This article discusses the findings of a study that explored the use of new compositions containing tetraethoxysilane, sodium dihydrogen phosphate, and hexamethylenediamine to improve the flame retardancy of cellulose fiber materials. The impact of different components and temperatures on the fire-resistant properties of the fabric was examined. In an untreated sample measuring 17*22 cm, ignition occurred in 15 seconds and the fabric burned completely within 60 seconds, whereas a treated sample showed signs of retardation. Increasing the concentration of flame retardant impregnation at a temperature of 150 degrees had minimal effects on the material's strength, air permeability, and appearance. With the help of electron scanning device it was found that on the surface of the fibers of the treated sample morphological changes were observed in the form of film, which in turn contain particles of Si (25.48%), P (17.61%), Na (1.70%). The optimum conditions of fabric processing are determined, the influence of concentration of working solution, impregnation and thermofixation temperature on flame retardant properties of fabrics investigated, also processing can be carried out on standard equipment of finishing enterprises and laboratories. Cotton materials treated with a compound based on tetraethoxysilane, sodium dihydrophosphate and hexamethylenediamine provides adequate fire resistance.
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Sausage meat product enriched by jida
Статья научная
The development strategy aimed at creating the independence of the use of our raw materials by domestic meat producers is currently achieving the following goals: building modern production facilities and introducing new primary and processing technologies; expanding the assortment of meat products. The scientific research works carried out during the development of technology for the production of meat products by replacing a certain amount of beef or chicken with vegetable raw materials are important. Production of meat products based on these raw materials allows effective use of local raw materials, production of functional products and expansion of the range of meat products. The purpose of the study is to consider the features of the production technology of sausage meat product enriched with jida. The article presents the processing of the meat product production technology by enriching its composition with raw materials of vegetable origin - jida powder and the analysis of the mineral content of the finished product. The research work was carried out at the "Food Engineering" department of the M. Auezov South Kazakhstan University and at the "Construction and Biochemical Materials" regional test laboratory of engineering profile. Raster electron microscope (REM) and inductively coupled plasma mass spectrometry (ICP-MS) methods were used to determine the amount of mineral substances in meat products - sausage. The specialty of this work is the technology of product production using vegetable raw materials to enrich the content of meat products - sausages with minerals. Vegetable raw material - jida powder, by using it in the production of functional meat products, enriches the mineral content of meat products, and also by replacing a small part of meat raw materials, contributes to increasing the yield of the product. Jida powder is a vegetable raw material that is soluble in cold water and rich in dietary fiber, vitamin C, flavonoids and organic acids and does not cause losses in the production of food product. Jida powder production technology consists of: cleaning berries from dust and impuri[1]ties (passing them through a sorting fan); crushing (optimal duration of berry crushing in the IV-1 crusher τ= 52-65 sec, rotation speed of the working body 12000 rpm); drying (dry in the sun for fruits with a high sugar content).
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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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