Improving the safety of dairy products is one of the tasks of ensuring comprehensive food safety. The analysis of water from 4 systems of centralized domestic drinking water supply was carried out in terms of quality indicators, as well as the degree of water pollution with heavy metals and chloro-organic pesticides. It has been established that a significant level of water pollution with iron, lead and cadmium compounds exceeds the MPC by 10.6, 1.3 and 3.0, respectively, and organochlorine pesticides by 24.3 times. The research results show the need for additional water purification used in the production of dairy products.

To increase the shelf life of grain crops, heat treatment with a micronizer is used. For testing, a block heating burner with radiant nozzles was developed and improved to determine the permissible content of carbon dioxide in the purified biogas when fed to a gas infrared heating system with burners. The operability of the infrared burner ГИК-8 on purified biogas with a CO₂ content of 0.234.0% has been established. The temperature of the heating surface of the ГИК-8 burner on gas mixtures with a  CO₂ content of 18-34% is 900-950˚С, which does not differ from the nominal temperature when operating on natural gas. The possibility of ignition of a cold burner ГИК-8 at 33% CO₂ content in the purified biogas has been determined.

Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysis (TPA), antioxidant content and sensory evaluation, were determined. Increased levels of added buckwheat hulls led to higher antioxidant activity. However, the protein and fat contents of the cooked turkey sausage samples were constant. The instrumental color in control sample were L*=65,1, a*=5,6, and b*=9,8. There were slight differences in the TPA among the treated samples. According to the results of the sensory and objective assessment of consumer properties, it can be argued that sample F1 with the introduction of buckwheat hulls 3,0% had a negative effect on sensory properties of cooked turkey sausages. The best marks were given to the sample  F1 with the introduction of buckwheat hulls 1,0% on sensory evaluation.

The article provides statistics on the cultivation of oilseed flax in Kazakhstan. A study was carried out on the shedding of flax fibers by mechanical methods on a crushing machine. The degree of shedding after several transitions is determined. The practical value of the study is the production of elementary fibers by mechanical cracking, which contributes to the production of high-quality fibers suitable for spinning.The linear density reduction reaches 80% compared to the raw material.

The article presents the results of research on the operational properties of linen material bleached by the developed combined periodic method. The influence of the composition and concentration of components in the working solution on the quality indicators of bleaching was studied. The results of the study show that the use of the proposed combined method for bleaching linen and mixed fabrics allows you to obtain high values of the degree of whiteness and capillarity with the preservation of strength indicators and minimal destruction of cellulose fiber.

The relevance and novelty of the work consists in studies on the development of a multicomponent polymer-type inhibitor, which is an effective metal corrosion inhibitor. The technology of producing corrosion inhibitors based on nickel diphosphate is shown. The essence of the research is to create a protective coating on the parts and mechanisms of textile equipment operated in an aggressive environment. The results of the research will significantly increase the efficiency of the equipment, extend its service life, reduce the occurrence of textile defects, which will lead to a reduction in the cost of production at textile industry enterprises.

The article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional thermostable fillings based on vegetable and animal raw materials for enrichment of products of a high degree of readiness increase the nutritional value and expand the range of finished poly-cereal products for therapeutic and prophylactic purposes. The novelty of the research is the acquisition of deeper scientific, technical and practical knowledge about the biologically active substances of co-extruded poly-cereal products of a high degree of readiness, about the enrichment of products with physiologically functional ingredients that have health-improving and prophylactic properties. The production of highly prepared poly-cereal products with fruit and berry and meat and dairy filling will help expand the range of new food products, improve the nutritional structure, strengthen health, and increase the immune defense of the human body.

The aim of this study was to develop a type of yogurt using mare's milk (10, 20, 50, and 100%) instead of cow's milk along with a vegetable component in the form of pumpkin and compare their characteristics. Combining mare's and cow's milk could improve the quality and nutritional value of dairy products, as it adds new sensory characteristics. The article presents the results of studying the effect of the addition of pumpkin on the physico-chemical and sensory properties of stirred yoghurts from mare's and cow's milk. Yoghurts with 10% and 20% pumpkin pulp pasteurized together with milk where the proportion of mare's and cow's milk was 1:5, 2:5, 50/50 were in priority compared to samples with separately pasteurized pumpkin pulp.

 

This article presents the results of scientific research on the development of the technology of bakery products from buckwheat flour. Organoleptic, physico-chemical and safety indicators were studied. Studies have shown that bakery products obtained by adding buckwheat flour are 11.5% higher in physical and chemical parameters than bread made from wheat flour, and their organoleptic properties are no worse than bread products made from wheat flour. The determination of the total microbial index on the IntersciencsScan 4000 device showed results no lower than for bakery products made from wheat flour, which confirms the possibility of using such products to promote human health.