In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour and corn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied. The results of previous studies of dioecious nettle have shown that the plant contains a certain amount of carotene, calcium, formic acid and panthenonic acid. These indicators indicate an improvement in the vitamin composition of pasta prepared according to the new recipe. The rheological quality of the dough, the vitamin composition of the finished product prepared according to the first sample, including 20% corn flour and 2% nettle flour (Urtica dioca L) in the recipe, show that the quality of this sample is better than that of the control and second sample, and is approved as an effective sample for the preparation of new types of pasta.

The article discusses the complex processing of substandard grain and by-products of processing agricultural raw materials in the technology of obtaining a combined feed with increased nutritional value.A method for processing feed with polysteam lactic acid ferment based on whole-ground soy flour and wastes from processing soybeans in the presence of 0.5% lactose solution is proposed. The optimal modes of feed biofermentationhave been established: pH – 5.2, medium temperature - 25°C. There was an increase in the finished product of reducing substances by 23.3%, crude protein up to 12.8%.The proposed method in the production of compound feed allows you to process substandard wheat grain, obtain a protein mass, dispose of production waste - soybean meal, thus eliminating sources of environmental pollution.

Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.

This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St. rose hips, flax seeds) in order to study their beneficial properties as a component for marmalade products that have an immunostimulating effect. According to laboratory studies, the largest amount of polyphenols is found in the leaves of sea buckthorn and St. John's wort (60.02% and 12.82%, respectively), antioxidants (3.61 mg / 100 g and 2.49 mg / 100 g) and most of the B vitamins (В₂ in sea buckthorn leaves 0.777 mg / 100 g, and in St. John's wort 0.088 mg / 100 g, В₅ - 1.506 mg / 100 g and 0.061 mg / 100 g, respectively, В₆ - 0.680 mg / 100 g in sea buckthorn leaves and 0.427 mg / 100 g in St. John's wort). A high content of vitamin C was found in rose hips (4.355 mg / 100g) and St. John's wort (4.314 mg / 100g). In the leaves of sea buckthorn, the content of ascorbic acid is 1.409 mg / 100 g, which is 67% less compared to St. John's wort. In this regard, it follows that the most promising raw materials for imparting an immunostimulating effect to marmalade confectionery products are sea buckthorn leaves and St. John's wort.

To reduce the condensation pressure of the refrigerant in the summer, refrigeration system has been developed, in which, during periods of high air temperature, the heat of condensation is removed to the coolant, which was pre-cooled at night due to radiative cooling. A methodology has been developed for determining the main characteristics of the elements of the proposed system and calculating its daily energy consumption. The calculation shows that the proposed system with a nominal refrigerating capacity of 10 kW, using the R404a refrigerant, allows in the climate of the city of Shymkent to reduce the condensation temperature to +32.9°C, and daily energy consumption by 6.5% compared to an ordinary vapor compression refrigeration machine.

The article presents the results of a study of changes in the structural and mechanical characteristics of yeast-free dough from the properties of the flour used. The dough was prepared from wheat flour of the first and second grades in different ways using ionized water: without fermentation activation, with the addition of whey powder, with natural sourdough, also with natural sourdough with the addition of whey powder. The processing of the test results made it possible to establish that the elastoplastic deformation of the dough depends on the composition (formulation) of the dough. The main peak of deformation of the dough made from flour of the first grade was observed up to 21.50 sec, and the second grade - up to 10.20 sec, and the force of elastoplastic deformation was equal to 50 N.

The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. Functional snacks are recommended for use by the general public, including climbers, pilots of civil and military aviation, athletes, as well as in emergencies and conditions that adversely affect human health.

In this article, an analytical method is carried out in innovative developments in the field of diving suits with high thermal conductivity. Examples are given of the developments of the athlete and scientist Jack O’Neill, as well as the innovative developments of American chemists under the leadership of Jacopo Buongiorno from the Massachusetts Institute of Technology. Developers, together with chemists, on the basis of research, introduce small chemical elements into the pores of neoprene fabric, thus achieving the necessary thermal stability, flexibility and strength. During the analytical method, not only neprene wetsuits were studied, but also the latest developments in the field of eco-suits. This foam is made from limestone, as it is a natural material, which allows these suits to reduce the negative impact on the environment.

This article presents the results of modeling and designing modern clothing with national decorative elements using the program of three-dimensional modeling of Marvelous Designer, AutoCAD and CLO 3D. The functions and potential of the Marvel designer (MD) CLO 3D automated systems are also considered. It is concluded that these automated systems are most suitable for modeling clothes with decor.

The article is devoted to the study and assessment of the technological properties of down based on the technology of dyeing down from goat wool from various genotypes of goats of the republic. The dyeing was carried out under laboratory conditions with Italian dyes. The dependence of the color intensity for downy fibers is described by polynomial equations of the second and third degree. It has been shown that goat down fibers have good dyeing ability, dyeing uniformity and show good dyeing performance in standard modes.