Ensuring uniform drying of products is a key aspect for achieving uniform quality of the final product. This study examines the process of obtaining primary data on thermophysical parameters in the working zone of a convective drying equipment for kurt. The analysis of heat transfer, humidity and temperature conditions will allow to determine the optimal drying conditions in the future, which will lead to a reduction in production time, effective control of the technological process and an increase in product quality. The aim of the work is to collect primary data by measuring and studying thermal and physical parameters using DHT22 sensors connected to an Arduino Nano controller. As a result of installing ten sensors, information on temperature and humidity was collected, which confirmed the stable operation of the measuring system and the kurt drying equipment as a whole. The obtained data showed a deviation in the humidity level by 1-2% and a temperature range from 45 to 74 °C. The observed differences are explained by the uneven distribution of the coolant, which can be improved by using cascades and blinds. The results of the study are of practical importance for enterprises engaged in the production of kurts and other food products, and can contribute to the optimization of the drying process, which is important for increasing competitiveness in the market.

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.

Due to its high nutritional value, mutton is an important raw material for food production. The purpose of this review is to provide a theoretical framework and technical support for improving the efficiency and quality of sheep meat products. The article presents a review of the literature on the effect of various compositions of multicomponent brines used in the processing of mutton, as well as the role of each functional additive in influencing the organoleptic and biochemical parameters of meat, along with the qualitative characteristics of the finished products. An analysis of the literature has shown that both scientists and practitioners are giving serious attention to improving the efficiency of salting ingredients and selecting different options for the composition of multicomponent brines. This is primarily determined by the properties of the raw material and the set of desired indicators to be achieved in a particular product. Based on the study of the properties of raw materials and the peculiarities of meat product production technology, the article outlines formulations of multicomponent brines for mutton, incorporating enzymes, goji berries, buckwheat flour, a milk-protein complex, and their effects on key indicators of meat quality. The pronounced specific taste and odor of mutton, along with its technological properties, limit the use of this raw material in industrial production. However, the use of multicomponent targeted solutions that improve the organoleptic properties of the raw material presents an opportunity to produce higher-quality lamb products that are more diverse and attractive to consumers in the market.

Currently, the expansion of the range of functional drinks based on whey is of great interest. In the compositions of such drinks, the use of plant extracts or their compositions is relevant, Since it helps to increase the concentration of biologically active substances in them, including antioxidant action. There fore, the purpose of this study is to develop a beverage technology based on whey enriched with rosehip vitamin complex. The process of obtaining biologically active substances by roses of plants, including rosehip, has been optimized by mathematical modeling. The synergistic effect of the antioxidant action of the obtained extracts with whey extract has been established. Formulas and a basic technological scheme of “Active” drinks have been developed. As a generalization, drinks based on rosehip and whey enriched with a vitamin complex have been developed. The assessment of the quality of drinks according to a set of indicators in comparison with the analogue was carried out. The proposed technology makes it possible to obtain gel-like drinks in whey, which are natural food. It has higher organoleptic characteristics and shelf life compared to its analog, as well as significant concentrations of functional ingredients of an antioxidant orientation (flavonoids, xanthones, vitamin C).

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.

In this work, a technology for producing yogurt has been developed in order to expand the range of fermented milk products, taking into account the properties of starter cultures and fruit additives included in the composition, and as a result of studying its physico-chemical properties, the shelf life has been determined. The purpose of the study: to develop a new type of product that will be useful for the child's body using dairy raw materials and preserving the physico-chemical properties of additives of plant origin. Expanding the range of dairy products for children. The novelty of the study: the technology and processing modes of a new dairy product for children are substantiated; the raw materials of plant origin included in the product are justified; a rational combination of selected starter cultures is selected. Research methods: methods for determining organoleptic, physico-chemical, microbiological, safety indicators of raw materials and finished products using normative and technical documentation (GOST, TU, etc.). In the course of the work, an analysis of the vitamin, amino acid composition and microbiological parameters of the product was carried out. The product has its share in the baby food of the domestic food industry, not only expands the range, but also produces products with high biological value. A yogurt product with banana puree has been developed for baby food. The composition of yogurt is enriched with potassium trace element and B vitamins due to banana puree.

Currently, duck farming and duck meat consumption occupy an important place in Kazakhstan. They will be easier to grow compared to chickens, as they reduce the cost of production. The study will examine the technology of duck meat roulette, their organoleptic characteristics, the chemical composition and acid composition of fats from experimental meat roll samples. The maturation of meat in the sauce and the poultry fat dissolved in the product have a positive effect on the taste and smell of the product, its consistency. In this case, the composition is accompanied by the use of sodium nitrite. The sauce ingredients and hydrated protein components combine to not only eliminate the peculiar smell of duck meat, but also add flavor and flavor to the finished product. Compared with the amino acid composition of the studied products, the amino acid content in the experimental sample fully meets the body's needs, and it turned out that the control group has a slight deficiency of amino acids. The technology of preparation of meat rolls from duck meat with the addition of protein additives is developed and the technological mode of production of finished products is determined. With increasing volume of duck meat the mass fraction of moisture and protein decreases, and the mass fraction of fat increases. During thermal processing of whole products, the average moisture loss in the finished product amounted to 19.9% in the control sample, while in the experimental samples moisture loss was from 2.7% to 0.3%.

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.

In this scientific article the influence of enzymatic treatment on the quality of meat products from nontraditional raw materials (camelina, horse meat, mutton, beef) was studied. Bromelain (0.5-0.2%), papain (0.1-0.3%) and ficin (0.1-0.5%) as well as their combination were used as enzymes. To improve functional and technological characteristics, a multicomponent brine containing plant components (sea buckthorn powder, pumpkin powder and goji berry extract, rosemary extract), plant enzymes, phosphates and protein hydrolysates were used. The results showed that the use of enzymes contributed to the softening of the meat structure, improving the juiciness and tenderness of the product. The most pronounced effect was observed in samples treated with papain, while ficin had the greatest effect on mutton and beef. The study of pH dynamics showed that without enzyme treatment, pH increased to 6.67 after 5 days, indicating initial signs of spoilage. At the same time, the combined application of enzymes kept the pH at a stable level (6.20), which helped to extend the shelf life of the product. Thus, the use of proteolytic enzymes in combination with multicomponent brine improves the texture, organoleptic characteristics and functional and technological properties of meat products, which can be recommended for industrial production.

The article presents the results of research on the use of new varieties of domestic forage crops: sorghum “Kazakhstan 20”, mogar “KazNIIZIR 80” in the production of mixed fodder. Analysis of literary sources shows that there is little information on the use of domestic varieties of sorghum in the production of mixed fodder, there is no information on the use of mogar in the production of mixed fodder in animal feeding. The results of the study show that sorghum varieties are being cultivated in the country. It is established that the mineral and amino acid composition of sorghum is similar to that of corn and barley, which are widely used in the production of mixed fodder. The study of physical and technological properties of grain crops: mogar and sorghum showed that grain crops have good friability. Chemical, amino acid and mineral composition of grain crops were determined. The results of the analysis showed that the protein content of sorghum grain compared to corn is higher by 21.22%, fat content by 5.5%, and fiber content is higher by 1.5 times. The protein content of sorghum grain is 22.8% higher than that of mogar, while the fat content is 1.53% greater. Conversely, the fiber content of mogar grain is 1.38 times higher than that of sorghum. The analysis of amino acid composition in grain crops revealed that mogar has a more valuable profile compared to sorghum, containing 4.62 times more lysine, 2.05 times more methionine, and 1.53 times more threonine. Research results indicate that when using domestic forage crops such as sorghum "Kazakhstan 20" and mogar "KazNIIZiR 80" for feeding young birds and animals, it is necessary to apply moisture-heat treatment.

Gamma-irradiation and sealing methods, including vacuum sealing, have been widely studied to increase the safety and extend the shelf life of poultry meat. This study presents an analysis of the study of poultry meat processing using gamma radiation at doses of 2 kGy, 4 kGy, 6 kGy and 8 kGy and its effect on physical and microbiological characteristics in and without vacuum packaging, an analysis was performed at 1, 7 and 14 days. The results are presented that low doses of radiation (2 kGy and 4 kGy) did not affect the physical properties, whereas with an increase in the dose to 6 kGy and 8 kGy, significant changes occurred, especially in vacuum-free packaging. Vacuum packaging in combination with gamma irradiation preserves physical characteristics more effectively, a dose of 4 kg provides an optimal balance of preserving the quality of meat. The analysis shows that gamma radiation at a dose of 4 kGy, when using vacuum packaging, effectively preserves the physical and microbiological properties of poultry meat for 14 days. Vacuum sealing, on the other hand, helps maintain product freshness by minimizing oxygen exposure, thus delaying oxidative processes and microbial growth. The synergistic effects of combining gamma radiation with sealing methods, both with and without vacuum, are evaluated to understand their impact on poultry meat quality and shelf life.

This article examines the processes of rapid cooling, freezing and storage of packaged fruit and vegetable products. The products are made from whole or sliced fruits and vegetables, with or without the addition of natural food ingredients. The products were frozen by the accelerated method until reaching a temperature of -18 ° C inside the product and were intended for storage and sale at this temperature. The thermophysical processes occurring in products during freezing are considered, as well as the appropriate methods and temperature conditions are selected. The study examined the properties of fruits and vegetables, their thermophysical characteristics, freezing methods, as well as the processes occurring during storage, thawing and thawing of semi-finished fruits and vegetables.

The purpose of the work is to select and study methods for freezing fruit and vegetable mixtures, as well as to determine its thermophysical characteristics in fresh and frozen conditions. In the course of the research, the following tasks were solved: a laboratory stand was developed and manufactured for the experimental study of the freezing process, a method for calculating thermophysical properties was selected, and the duration of freezing of a fruit and vegetable mixture was calculated. Graphs of temperature changes during the freezing process under various methods and modes are constructed. The analysis of experimental data has been carried out, and relevant conclusions have been drawn. The duration of freezing and the change in the thermophysical characteristics of the mixture during freezing are calculated, as well as graphs of changes in these characteristics for the entire mixture and for each of its components.

This study is devoted to the development of high-quality natural canned food using a new combination of sweet corn and vegetables, as well as the study of their organoleptic and physicochemical properties. Canned food based on corn is widely known in the world market and in our country as a healthy product, since it is rich in essential vitamins and minerals. The main objective of the study is to develop a new recipe for canned food based on sweet corn and vegetables, determine their nutritional value, physicochemical properties and shelf life. During the study, an assessment of the organoleptic properties of the finished products was carried out, and it was found that their taste and quality are at a high level. In addition, the obtained products contribute to the development of the country's food industry, providing the domestic market with high-quality domestic products and import substitution. This study has an important impact on the development of domestic canning production, as well as on supporting healthy nutrition of the population. The production of new canned food based on sweet corn will have a positive impact on the country's economy and will increase the export potential. In the future, it is necessary to study the issues of introducing new technologies to improve product quality, increase shelf life and expand the range.

The article presents the results of a study of the physico-chemical composition, antioxidant activity, vitamin and mineral composition of wild raw materials of Northern Kazakhstan (sweet clover, St. John's wort and purslane). It has been established that this vegetable raw material contains a significant amount of bioactive compounds - polyphenols, vitamins and minerals. Polyphenols, β-carotene have antioxidant, immune-restoring properties. The article also presents the results of an assessment of the chemical composition, including the content of secondary metabolites, quality and safety indicators of the initial plant raw materials. The article contains the results of studying the biological activity of the aboveground parts of sweet clover, St. John's wort and purslane, and the prospects for using the selected plant raw materials for the extraction of secondary metabolites with a wide range of biological activity are established. These studies open up new opportunities for the use of native plants in the food industry. The expediency of using these plants as sources of natural antioxidants and biologically active additives to improve human health is substantiated. The possibilities of integrating these plants into formulations of food additives and functional products to improve the overall condition of the body are also considered. The use of biologically active substances of plants of Northern Kazakhstan in the food industry opens up new opportunities for the development of the region and the expansion of the range of functional nutrition.

This article examines the characteristics and methods of obtaining a new fermented dairy product derived from a microbiological consortium. In the agricultural sector, there is potential for using propionic acid bacteria and Lactobacillus acidophilus as probiotic microflora to enhance the productivity of fermented dairy products. In industrial production based on a microbiological concentrate, the study explores the interactions and methods for obtaining fermented dairy products such as Bifilife, acidophilic yeast, and their impact on growth and development. Improving the environmental conditions and economic potential of technological resources through microbiological consortia in the agricultural sector has led to an expansion of the range of specialized food products with a targeted, balanced composition and valuable nutrients in the food market. The study presents the structure and results of a new domestic fermented dairy product based on the use of a microbiological consortium (autoprobiotics, heteroprobiotics, and complex probiotics) in the zero-waste, integrated processing of dairy raw materials of animal origin. In modern conditions, there is a decline in public health due to an unfavorable environmental situation and the widespread use of antibiotics. The study of microbial consortia is considered one of the most relevant and promising issues for humanity.

Currently, brewing is a leading industry in the beverage industry. The expansion of the product range, the use of new technologies, and modern equipment allows us to remain competitive in the market. For Kazakhstan, brewing is a new, modernized industry. The creation of new flavors and the use of non-traditional raw materials creates opportunities for obtaining beverages with enhanced biological properties. This study examines the possibility of using an unconventional grain crop of sorghum, in the form of non-malted raw materials of domestic breeding in beer production technology. The use of new types of grain crops makes it possible to obtain new beer profiles, as well as improve the functional properties due to individual components in the grain. The purpose of the study is to study the properties of sorghum grain of the domestic selection of the Kazakhstan- 16 variety and to develop beer technology based on it. A single-brewed mashing method has been selected, which is associated with the increased temperature of the sorghum grain gelatinization. The physicochemical properties, vitamin composition and antioxidant activity of the developed type of beer have been studied. The research was carried out at the NANO BREWERY TYPE 50 L4 microbrewery. The developed technology will make it possible to expand the range of products and produce beer with enhanced biological properties.

It is known that fodder production is one of the main branches of agriculture, the growth rate of which determines the development of livestock breeding and contributes to increasing the competitiveness of its products and solving the problem of livestock food, since the share of fodder accounts for more than half of all costs of livestock production. It is known that the market is experiencing a deficit of feed raw materials with high energy potential for farm animals. This limitation helps to reduce the deficit associated with rising prices for fodder. Therefore, the use of waste oilseeds is reasonable. Utilization of waste oilseeds requires the solution of a number of environmental, economic and technological problems, the most important of which is the creation of energy-efficient environmentally safe integrated technologies of waste processing. Utilization of field wastes of non-traditional oilseed crops to increase the production of mixed fodder for farm animals contributing to the growth of average daily milk yield and reducing feed costs. In this article physical and mechanical parameters, chemical, amino acid composition and microbiological parameters of feed flour from field wastes of sunflower were determined. According to the results, it was found that the feed meal obtained from sunflower field wastes by chemical composition is not inferior to feed grain.

This study examines the impact of various oilseed cakes (pumpkin, flaxseed, peanut, soybean, and sunflower) on the quality parameters of wheat bread made with sourdough. The research covers physicochemical characteristics, including moisture content, acidity, and porosity, as well as the determination of toxic elements (lead, arsenic, cadmium, and mercury) after baking, in accordance with GOST standards. The research methodology involved the experimental enrichment of wheat bread with 5% of different oilseed cakes, laboratory analysis of physicochemical indicators, and quantitative determination of toxic element content using standard methods. Moisture content was determined following GOST 21094-75, acidity was analyzed by titration according to GOST 5670-96, and porosity was measured using GOST 5669-96. The concentration of heavy metals was assessed using spectrometric methods in accordance with GOST 33824-2016, GOST 31628-2012, and GOST 26927-86. The experiment demonstrated that the addition of 5% oilseed cake (pumpkin, flaxseed, peanut, soybean, and sunflower) alters the physicochemical properties of bread while maintaining its traditional taste and texture. Soybean cake increased porosity, peanut cake contributed to moisture retention, while flaxseed and sunflower cakes enhanced acidity. The analysis confirmed that the levels of toxic elements in the tested samples did not exceed permissible limits, ensuring product safety. The obtained results highlight the importance and safety of using oilseed cakes in the baking industry, allowing for the enhancement of functional value, reduction of production costs, and promotion of sustainable raw material utilization. Thus, the incorporation of plant-based oilseed cakes presents new opportunities for expanding the range of functional bakery products while meeting modern market demands.

The article presents data on the study of textile materials with protective properties against ultraviolet radiation (UV). The study is devoted to the development of new methods for improving the protective properties of textile materials based on mixed cotton/polyester and polyester fibers. Sodium hypophosphite and titanium dioxide were used as functional additives. It has been shown that the treatment of materials with these reagents leads to a significant reduction in the transmission of ultraviolet radiation. The mechanism of action of reagents is related to their ability to absorb and scatter UV radiation. The results of the analysis of the effectiveness of these reagents on textile materials are presented, and a method for their application is developed. The study demonstrates the high efficiency of these materials in reducing the impact of UV rays, which allows us to consider them as promising for use in the textile industry, including for protection against solar radiation. Tests were carried out for the physical and mechanical properties of textile materials to confirm the compliance of products with the established safety standards and quality indicators.

Modification of textile materials using nanostructured metal coatings is a relevant area aimed at creating products with antibacterial properties. In this work, the properties of the warp-knitted Fittex bandage were improved after treatment with a copper complex solution, which caused a growing need for effective and safe dressings for medical use. The purpose of the study was to improve the main property of the warp-knitted Fittex bandage by treating with a copper complex solution to create medical dressings with increased cost-effectiveness and improved protective properties. The main attention was paid to the uniformity of the distribution of copper nanoparticles over the surface of the knitted bandage, their size and effect on the characteristics. The scientific originality of the work lies in the development of a method for applying a copper coating that provides long-term antibacterial activity without affecting the structural and mechanical properties of the fabric. Practical innovation necessitated the use of a modified bandage in medical practice for prevention. The research methodology, material processing, dipping method in copper complex solution with subsequent drying, and the use of spectral analysis methods such as infrared spectroscopy and elemental analysis to study the surface structure and distribution of copper nanoparticles. To evaluate the antibacterial properties, tests were carried out for activity against various pathogenic studies. The results of the study showed the spread of copper particles on the surface of the knitted bandage and their adhesion. The antibacterial properties of the modified knitted bandage were significantly enhanced, while maintaining mechanical characteristics such as elasticity and strength. The analysis of the results shows the prospects for using the modified bandage to expand the range of medical products. The value of the work lies in the development of an effective approach to using the properties of a warp-knitted bandage through copper modification. The research results contribute to the development of textile functionalization technology and open up new opportunities for creating safe materials for medical purposes, providing improved protection and safety for patients.

The development of the leather industry in Kazakhstan is based on the annual production of hides of large and small livestock, and only 15% of hides of cattle in Kazakhstan are processed and further used for the manufacture of finished goods. According to official data, up to 40.6 thousand tons of wool are produced annually in the republic. However, a minuscule part of this volume is recycled. In modern research, the compilation of skin characteristics for the design of clothing is of particular interest. To achieve the goal of studying the features of the information mathematical model in the design of leather clothing related to the dynamics of the development of structural elements, specific interrelated tasks were solved through the formation of structural elements in clothing. Several constructive transformation options using graph theory are recommended. A mathematical model has been calculated for an optimal solution based on an impressive expert assessment of the structural elements of clothing, in the form of an information mathematical model described, which will simplify the formalization of the process of creating any clothing as a system that includes modular components to speed up the development of leather clothing, which is of interest in the design of leather clothing in the light industry.

This work is devoted to the study of the possibilities of using plant extracts for dyeing fabrics, in order to increase the environmental friendliness and stability of colouring in comparison with traditional synthetic dyes. Jujugine extract, which has bright dyeing properties, was chosen as the starting material for the study. The main objective of the work is to evaluate the effectiveness of different methods of dyeing fabrics using plant extracts, and to study ways of improving colour fastness by using natural and synthetic fixing agents such as alum. The methodology of the study includes extraction of dyes from the plant, application of the extract to fabrics and application of alum to improve the fastness. Methods such as infrared spectroscopy (IR spectroscopy) and visual assessment of colour intensity and stability under different conditions (washing, exposure to light, etc.) were used to analyse changes in fabric structure and dyes. The results of the study showed that jujugin extracts can serve as effective natural dyes, and the addition of alum significantly improves their durability, especially in prolonged contact with water and sunlight. The study confirmed the high prospectivity of the use of plant extracts in the textile industry, which helps to reduce the use of synthetic chemicals and improve the environmental sustainability of production. The contribution of the work is to expand the knowledge of the use of natural dyes, as well as to develop methods to improve their performance characteristics. The practical significance of the work lies in the possibility of implementing the results obtained in the production of environmentally friendly and resistant textile products, which is of great importance for the sustainable development of the industry.

The article analyzes the method of gluing finishing materials in the manufacture of multifunctional sewing products for young people. The production of a multifunctional youth clothing set with finishing materials opens up new artistic solutions that allow you to create unique and diverse images. The multifunctional youth set, which varies depending on the fashion trend and is decorated with interchangeable decorative finishing materials, fully meets the aesthetic and operational requirements of the youth community. A multifunctional youth kit is widely used on the market, which is decorated with decorative elements and finishing materials that change according to customer requirements. Qualitative indicators of strength, rigidity, wear resistance and durability of bonding decorative materials are studied. In the collection of youth clothing, quantitative and qualitative indicators of test samples were tested, designed in the order of selected processing of decorative and basic details, combined with gluing of finishing materials. The application of the gluing method in the manufacture of multifunctional clothing sets reduces production time and improves the quality of processing, which increases the competitiveness of products in the market. As a result of the research, a multifunctional youth clothing set was prepared from materials of the highest standard of the test sample, decorated with finishing materials. Buying a set of multifunctional clothing, youth can get several products that clearly combine color and fabric, but have a different assortment and purpose.