The objects of the study are extractants and optimal extraction conditions that contribute to the full release of the substances being determined: the concentration and volume of the extractant, the extraction time and temperature regime.

   This work includes the technology of sample preparation for determining the fatty acid composition of milk with a fat mass fraction of more than 3 %, which is centrifuged for 10 minutes at 10000 rpm, 20 µl of oil is taken from the centrifuged laboratory sample into a test tube from the upper part, then dissolved in 2 cm³ of organic solvent (hexane), then mixed manually for 1-2 minutes, 100 ml of sodium methylate solution of 2 molar concentration is added to the resulting solution with a pipette and the tube is closed with a stopper, then intensively mixed manually for 2 minutes, insist for 5 minutes
and filter through a paper filter the top layer containing methyl esters, the resulting solution will be ready for examination by gas chromatography. The proposed new approach to technology development reduces the sample preparation time (~19 min), reduces the amount of solvent consumed by more than 10 times, minimizes the number of actions when working with samples, and requires a minimum amount of equipment.

   This scientific article discusses the use of vegetable raw materials for enriching and expanding the range of meat products. Rosae fructus powder was selected as a vegetable raw material. In accordance with the regulatory and technical documentation, recipes of experimental samples of boiled sausages were compiled. Rosae fructus powder was introduced into the formulation of prototypes in the amount of 0,5 %, 1 %, 1,5 %, 2 %, 2,5 % from the mass of raw materials. Physico-chemical and organoleptic research of finished products were carried out, according to the results of which the optimal content of Rosae fructus powder (1.5 %) was selected for the development of a new meat product formulation. The developed product was characterized by a high content of carbohydrates, proteins, moisture and had a low level of fat mass fraction, which indicates a positive effect of the vegetable additive on the functional and consumer properties of finished products.

   The quality of food has a significant impact on human health and longevity. Antioxidants are found in large quantities in herbaceous plants. Therefore, foods with high antioxidant activity can be considered one aspect of their quality. Antioxidants, in turn, are a form of activity that inhibits the free-radical oxidative processes that occur in living organisms. Consumption of foods high in antioxidants helps maintain normal human health. Antioxidants are used as food supplements or in prepared meals. Therefore, this article discusses the preparation of food using herbs with high antioxidant activity, based on which the antioxidant content of the finished food, vitamin E indicators. Especially in terms of antioxidant content, it is contained in higher amounts in sweet mint bread products than in dill.

   The Republic of Kazakhstan has a unique natural and climatic potential for the production of beekeeping products with high functional properties. Today, Kazakhstan produces about 12 thousand tons of honey per year, but the share of honey used in the production of functional non-alcoholic and alcoholic drinks does not exceed 1 %. Often, such products are made at home or purchased imported. Based on the foregoing, the task of expanding the range of natural domestic soft drinks based on beekeeping products with high functional properties and the content of biologically active substances is relevant. This article presents the results of the development of new formulations of herbal drinks based on beekeeping products (honey) and ginger. The proposed products will have a healing effect due to the use of raw materials with high functional properties. In total, in the course of the work, 40 recipes were compiled with different contents of the feedstock, out of 40 options, 5 recipes were selected that are most attractive in terms of taste and quality characteristics, 4 of which were prepared by blending and fermentation, and 1 recipe only by blending. The results of the physicochemical characteristics of the selected recipes are given, the drinks correspond to the standard indicators of non-alcoholic and low-alcohol drinks.

   The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental samples of goat meat (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium - 1693.22-4125.83mg/kg; sodium - 852.27-1518 mg/kg, magnesium - 125.33-295.8 mg/kg; calcium - 79.27-160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53-0.62 mg/100g, pyridoxine (B6) 0.52-0.64 mg/100g tocopherol 0.27-0.33 mg/100g. The indicators of the mass fraction of goat meat proteins were 2.1 ± 0.3- 2.4 ± 0.4 %. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75-4.06 %), salt-soluble (1.75-2.44 %), alkali-soluble (11.15-15.10 %) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

   The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese formulations based on different types of whey have also been developed.

   Berries play an important role in antioxidant protection, prevention and treatment of diseases of the human body, so many types of berries are widely used both in food and other industries.

   The purpose of this article is to study the chemical composition of berries of various species growing on the territory of Kazakhstan.

   The article presents the results of the organoleptic evaluation of berries, in a comparative aspect, the mineral and carbohydrate composition is studied, and the antioxidant activity of various types of berries is determined. The studies used generally accepted organoleptic, chemical and analytical methods. The results of the experiments performed will be used in the development of requirements for raw materials for processing, namely, berries of Kazakhstan production during freeze-drying.

   The purpose of this research work is to study the possibility of using dietary fiber (DF) from flaxseed flour and rice husk as an additional raw material in the production of rye bread. The study was conducted on samples included in the recipe of rye bread with the addition of 5; 10; 15; 20 % flaxseed flour by weight of wheat flour of the first grade and 0,5 % rice husk by total weight of flour. From the results of the study showed that the addition of powder DF of 0,5 % of Flaxseed flour up to 15 % by weight of wheat flour of the first grade allows to enhance nutritive and biological value of the finished product, and rheological properties of dough and sensory characteristics of bread deteriorated. In the course of the study, this model was chosen as the best option for preparing enriched rye bread.

   The purpose of this work is to determine the quality of wheat dough with the addition of rice flour-a by-product in the production of cereals.

   The study revealed a pattern of changes in the physical and chemical properties of wheat dough with the addition of rice flour. Based on the results of the study, it can be concluded that the use of the EKA-1000 improver increases the amount of rice flour introduced (15 % to the total weight of wheat flour) in the recipe, which reduces the cost of the finished product and increases the nutritional value of 1st grade wheat flour, which improves test quality.

   Research on the study of the formulation of gluten-free pasta and the selection of raw materials for their production, depending on the amino acid composition, is necessary for the prevention and treatment of diseases such as phenylketonuria and celiac disease, non-celiac non-allergic sensitivity. In the world it occurs with a frequency of 1: 100. More than 472 people are registered in Kazakhstan. Wheat gliadin is characterized by a deficient content of essential amino acids: methionine, cysteine, threonine, tryptophan, arginine, histidine, especially limiting lysine. However, wheat contains non-essential amino acids (glutamic acid, proline in an amount of 16-44 %), which have the ability to be synthesized in the human body, have a toxic effect on people with signs of gluten intolerance. For the treatment and prevention of these diseases, the gluten content should not exceed 20 ppm/kg of the consumed product. The only way out for all patients, except for the treatment of comorbidities, is the observance of a strict gluten-free diet. Gluten-free types of flour from corn and rice do not contain the necessary amounts of essential amino acids, in particular lysine. Legume proteins, including chickpeas, are well balanced in terms of amino acid composition compared to cereal proteins. It has been determined that food sorghum contains all the basic substances necessary for normal human life: proteins from 11-16 %, including lysine 0.17 % - 0.33 %, starch from 60 - 66 %, fat up to 5,5 %.

   Purpose: selection of cereals and legumes by amino acid composition for the production of gluten-free pasta.

   The resarch of the amino acid composition of the studied types of flour showed that the combined use of gluten-free buckwheat, corn, rice flour in various compositions and ratios with sorghum or chickpea flour increases the nutritional value of gluten-free pasta products.

   The article presents 2 methods for making concentrates from fruits and berries, which were later used as a filler for alginate capsules. The results of the physicochemical parameters of the obtained concentrates are presented. Of the 15 options for the formulations of fruit and berry concentrates - capsule fillers, 11 formulations were selected, which were divided into categories "up to 7 years" and "7 +" depending on their composition. Under laboratory conditions, the technological regime for the manufacture of alginate capsules by the drop method was worked out. As a result of the single-factor experiment, it was revealed that from the moment a drop of about 6 mm in size is immersed to the formation of a capsule wall with a thickness of about 2.3 mm, 2 minutes are needed in the given experiment parameters: the concentration of alginate in the filler solution is 1 %, the Ph of the filler is 4.2, the concentration of calcium salt, where the drops are immersed to form a sphere - 1 %, the size of the drop is 6 mm, the thickness of the capsules is not less than 2 mm and not more than 2.5 mm. To prevent the process of gelation, it is necessary to heat the spheres in a bath of water at 85 °C for 10 minutes. With such a manipulation, the gelification process stops, and the center of the sphere remains liquid. Prototypes have been developed that are stable if, during storage, they are immersed in a neutral medium of the filler. Based on the results of a sensory assessment of the quality and texture of yogurt from sheep and goat milk mixed with capsules according to M. Bourne, it can be concluded that mixing the homogeneous structure of yogurt with capsules has a positive effect on the taste range, the product acquires a new look and taste, while not losing its quality.

   To determine the optimal parameters of the final product, a mathematical model of the dough preparation process using oatmeal was developed. As a criterion for optimization, we took the following indicators: organoleptic properties and nutritional value of bread. Input factors: moisture content of WT dough, NM oatmeal content, and acidity of the CT test.

   As you know, mаre's milk is used for the prevention of lung diseases, as well as for the treаtment of gаstrointestinal diseases to restore the disturbed intestinal microflora. In this regаrd, it is especially important to preserve the physico-chemical characteristics of mare's milk during its storage before processing. The pаper 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 seаsons 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 dаiry 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 mаss 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 seаson of the year, feeding and maintenance in various peasant and farm farms.

   The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amaranth flour and peanut protein in the composition of vegetable raw materials. As a result of the study, the mass fraction of fat was 15 % higher than in pike perch cutlets, in salmon cutlets. Amaranth seed flour and peanut protein are used as non-traditional vegetable raw materials. In addition, the protein composition and organoleptic parameters, functional properties of the finished product are improved.

   This article presents the results of a study of the physico-chemical parameters of minced meat for semi-smoked sausage with a reduced content of trans fatty acids. The data are presented that the physico-chemical parameters of the model minced meat from semi-smoked sausages made on the basis of the standard NC LLP 40793097-05-2015 compared with the control sample, the alkaline medium pH and moisture-binding properties increased by 0.07 % and 5.3 %, respectively.

   This article reflects the results of a study on the effect of nettle leaf powder on the physicochemical and organoleptic characteristics of wheat bread. Nettle leaves is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improving the nutritional value of bread and bakery products. Nettle leaf powder was mixed with wheat flour in different ratios: 1 %, 3 % and 5 % to prepare bread samples. The results showed a significant increase in the protein, ash and fiber content of bread. The specific volume of the bread decreased as the level of nettle leaf powder increased due to a decrease in the gluten content of the mixture and due to the interaction between dietary fiber components, water and gluten. Substitutions of 1 %, 3 % and 5 % give parameter values at least the same as the control sample and give acceptable indicators of bread quality in terms of specific volume and organoleptic properties.

   This article examines the effect of antioxidants such as dehydroquercetin and ascorbic acid on the quality parameters of meat (thiobarbituric number, acid number and peroxide number). Antioxidants were added in different proportions, as a result of the experiment, the optimal amount for adding to meat was obtained, which was confirmed by a mathematical and statistical method. The results of the study were used to improve the technology and determine the levels of the introduction of plant extracts with antioxidant properties in the production of minced meat semi-finished products. The effect of plant extracts with antioxidant properties on oxidative processes in minced meat products has been studied.

   In this article, it is necessary to evaluate the quality of bread products containing vegetable additives that increase the quality and nutritional value.

   The object of the study were samples of bakery products, in the production of which gluten was added to the flour mass in the following quantities: 2%, 4% and 6%.

   Samples of bakery products are made on the laboratory equipment of RZA-NAN LLP and studied on the basis of the laboratory for determining the quality of products. The samples are made with the addition of gluten to the flour mass. in a laboratory mill, they were crushed, suspended in a dough spreader, baked in an oven at a temperature of 200 to 230 ° C. The most used cause of wheat gluten is the regulation of the protein level of flour in the preparation of flour or baking. The introduction of gluten into flour, firstly, enriches it with the missing protein, secondly, affects the growth of products, thirdly, significantly improves the quality of gluten bread, allows you to create a stable dough structure, control its stretching, increase gas insulation ability, improve structural and mechanical characteristics, and therefore improves the quality of the final product. During the research work, all innovative technologies and techniques used in the manufacture of gluten-free bread products in general on the territory of bread were identified and studied. RZA LLP applies new innovative technologies to implement the technological process of production of bakery products and other confectionery products in the bread shop.

   In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25, AN0 and control - C. Color attributes CIE L*, a*, b* were assessed during 14 days of chilled storage (0-4 °C) and their changes in dynamics were evaluated every 10 min for an hour at air exposure. The incorporation of the inhibit the oxidation of meat pigments during the chilled storage and slowed down the fading of the pinkred color of the cross-cut surface during the 60 min of air exposure. The sausages produced with up to 50 % nitrite reduction and the blend of three BAS have lower lightness (L*), higher intensity of the red color (a*) and lower yellowness (b*) of the cross-cut surface in comparison to the control.

   The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems promising, on the one hand, prerequisites for resource-saving technologies are being created, on the other hand, it becomes possible to produce meat products enriched with biologically active ingredients from secondary meat raw materials. Connective tissue proteins, as well as full-fledged proteins, play an important role for the human body, since they can perform the functions of dietary fibers. The scar refers to mucous by-products that are collagen-containing and, when used in their native form, have high strength characteristics, specifically smell and taste. These characteristics make it difficult to use them in raw or natural form. In this regard, it is necessary to develop a technology for their processing for further application in industry. The physicochemical, microbiological and technological properties of beef tripe were investigated for use in the production of sausages of the herodietic direction. The results of the study indicate a high potential for the possibility of using these raw materials and have all the prerequisites for the production of meat products of the herodietic direction from them.

   The object of research chosen in the work is low-value products of slaughter and processing of livestock, in particular by-products of category II.

   Having a sufficient protein content and a number of other properties necessary for the production of protein hydrolysates. At the same time, the use of such secondary products seems promising, since in this case, on the one hand, prerequisites are created for the creation of low-waste technologies, and on the other hand, it becomes possible to produce combined products with an optimal ratio of nutrients. The research results show a high content of glycine, alanine, glutamic acid, serine, and proline in wool by-products, i. e. those amino acids that are mainly contained in collagen. Collagen hydrolysate was obtained by enzymatic hydrolysis of legs with a put joint. Taking into account the peculiarities of the preparation of the components, the technological process was worked out and a technological scheme for obtaining protein hydrolysate was proposed.

   In this paper, an analysis of some foreign studies on the use of stevia extract in the production of kefir drinks is given, based on the results of the analysis, a conclusion is summarized about the possibilities of using technologies for adding stevia to kefir products, possible advantages of such production are identified, as well as some disadvantages.

   According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful promotion and avoidance of food shortages. Bread is one of the most important food products in Kazakhstan. Consequently, the main task of the population of the bakery industry today is the creation of innovative technologies for functional food products. The article presents the results of an organoleptic study of the bread of innovative preparation using composite flour and ozonated water. To create a scientific basis in the production of bread "Composon", a study of organoleptic indicators was conducted. The quality of bread was assessed for compliance with the requirements of regulatory documents. The use of ion-ozone technology makes it possible to reduce environmental pollution, increase the nutritional value of bakery products, as well as reduce material and energy resources. As a result of the study, it was found that the use of ionized water with composite flour affects the improvement of organoleptic indicators of product quality: the color is more uniform, the taste and smell are pronounced and fragrant, the shape of the product is rounded, the texture of the crumb with uniform porosity. Wheat bread, which was made from composite flour and using ozonated water according to the studied technology, retains the freshness of the crumb for 48 hours, has a lower possibility of infection with potato disease, and is also characterized by good organoleptic characteristics.

   The dynamics of changes in the quality indicators of the starting compound feeds produced by extrusion for zander, clary catfish and tilapia during their storage for 10 months has been studied. Warehousing was carried out in the spring-summer period, the air temperature in the warehouse ranged from +5 to +25 °C; relative humidity - from 60 to 75 %. Sampling for analysis was carried out during storage, after 2, 4 and 10 months of storage. It was found that, during storage, the content of crude protein and fat does not undergo significant changes, an increase in the acid and peroxide numbers of fat is observed in all samples, the acid number of fat increased to 29,5 mg KOH/g in the feed for zander, to 28,3 mg KOH/g in the feed for clary catfish, and in the feed for tilapia to 26,84 mg KOH/g. The peroxide number of fat increased from 0,1 % iodine to 0,22 % iodine in the feed for zander, from 0,1 % iodine to 0,19 % iodine in the feed for clary catfish and in the feed for tilapia 0,1 % iodine to 0,18 % iodine. It is noted that in pike perch feeds for 10 months of storage, the peroxide number reached 0,22 % iodine with an acceptable deviation in parallel determination of 0,05 %, the remaining indicators for feed safety were at the limit level in terms of the content of peroxide and acid numbers of fat, it follows that the feed should not be stored for more than 10 months.

   The effect of plant extracts with antioxidant properties on oxidative processes in boiled sausages was studied. Camel meat contains: phosphorus, magnesium, and potassium. This meat has a large amount of vitamins: A, B1, B2, C and E. In terms of protein content (15.1%), camel meat is inferior to beef and in terms of fat (11.5 %) inferior to other types of meat. However, camel meat is rich in vitamins and trace elements. Also, camel meat contains phosphorus 216–234 mg, which is higher than that of beef. The disadvantage of boiled camel sausages is a short shelf life. As a result, it was decided to add herbal supplements with antioxidant properties. Using the response surface methodology, the plan was built for two variables - the concentration of ginger root powder and sea buckthorn powder. The minimum acid number appeared at 0.018 % ginger root powder and 0.035 % sea buckthorn powder. The minimum peroxide value was obtained at 0.028 % L-ginger root and 0.010% sea buckthorn powder, and the minimum TBARS was found at 0.030% ginger root powder and 0.050% sea buckthorn powder. Proposed concentration of ginger root powder with optimal resistance to oxidation and lipolysis. The shelf life was also determined in comparison with the control.

   The study of functional ingredients to change the composition of water-soluble vitamins in the developed pastille of marmalade products was studied. The large concentration of riboflavin, nicotinic acid, pantothenic acid, folic and ascorbic acids, pyridoxine was observed in the sample with the addition of 1% Hypericum, which shows that the high content of these vitamins in the herb (Hypericum olympicum). The vitamin composition of marmalade samples with the addition of various functional oils has been studied. In these samples, as in the control sample, thiamine chloride was not detected, which is supposed to be due to the influence of technological processing modes when obtaining oils. According to the content of riboflavin, nicotinic acid and pantothenic acids, the sample with walnut oil prevailed, corresponded to 0.06, 0.011 and 0.12 mg/100 g. In the sample with Hypericum oil, 0.011 mg/100 g of nicotinic acid and 0.1 mg/100 g of pantothenic acid were found more. The sample with milk thistle oil contained more riboflavin 0.068 mg/100 g, pyridoxine 0.158 mg/100 g, folic acid 0.08 mg/100 g. There was more ascorbic acid in the sample with the addition of Hypericum oil and amounted to 0.145 mg/100 g. According to the results of a comparative analysis of water-soluble vitamins, it is recommended for use in the preparation of marmalade products: Hypericum in the form of a herbal component, including in combination with aerial parts of sea buckthorn; oils of walnut plants, milk thistle, Hypericum wort, sea buckthorn.

   The article presents the results of studies of freeze-drying of various types of honey.

   The purpose of the research was to determine the optimal parameters for the freeze-drying of honey.

   The physical and chemical parameters of three types of honey produced in the East Kazakhstan region were previously studied. The results showed that the studied prototypes meet the regulatory requirements for the quality of natural honey. It has been established that in terms of moisture content, sunflower honey differs from mountain honey and sweet clover (15 %, 17.3 % and 17.2 %, respectively), and also contains a high amount of reducing sugars (87.9 %), however, the mass fraction of sucrose is 2.5 %. It is noted that the highest content of sucrose in mountain honey is 4.5 %. The diastase number is an indicator of the quality and naturalness of honey and, according to the requirements of GOST, should be at least 8 Gote units, the results show that the studied samples of honey contain from 13.1 to 15.1 units, which confirms the influence of the geographical origin of honey. According to the value of water activity, all types of honey are products with low humidity and long-term storage. The optimal technological modes of freeze-drying of honey have been established, which range from minus 30 °C to minus 40 °C degrees.

   The subject of the study is the process of active ventilation of wheat grain with variable heat supply.

   The purpose of the work is a mathematical description of the nature of the flows of matter and energy in the process of active ventilation of wheat grain.

   Thanks to the selected original design of the exhaust coolant outlet unit, made in the form of a mesh spiral tube, it was possible to optimize the hydrodynamic situation in the layer of dried grain. The developed mathematical model, as a mathematical description, consists of equations of material, thermal balances, equations of hydrodynamics in steady and unsteady states. This mathematical model is the basis for creating a material model of the process and conducting an experiment with subsequent data processing. As a result, it is possible to obtain criteria equations of processes that make it relatively easy to calculate processes under various technological modes.

   Grain crops are a good source of carbohydrates and proteins, are important sources of B vitamins and vitamin E, so these crops are widely used for the production of instant cereals, mainly in the form of extruded products. Fruits or vegetables are often used to enrich cereals with vitamins, antioxidants, fiber and phytochemicals. The article presents the results of studies of the chemical composition of freeze-dried berries (blueberries, strawberries, raspberries, currants and sea buckthorn). Studies of their mineral mineral composition showed that the amount of mineral compounds in all samples was within the permissible concentration. The highest content of zinc, magnesium, iron and selenium is observed in sea buckthorn berries (2.12 mg/kg, 198.71 mg/100g, 13.55 mg/kg and 5.08mg/100g, respectively). The concentration of copper in currants is 408.93mg/kg, which is significantly higher than in other berries. The calcium content is almost at the same level in all samples with the exception of currants and sea buckthorn, in which these indicators are lower. The iodine content is absent in strawberries and blueberries. It was found that sea buckthorn has high levels of vitamin A and E among the sublimated berries (796.01 mg/g and 17.09 mg/g, respectively). The highest content of vitamins B3 and B5 was found in currants (1,591mg/g, 0.308 mg/g). Strawberries have a high antioxidant activity in comparison with other berries (3.94 mg / g). Strawberries also have the highest total carbohydrate content (28.56 %). These products are promising as components of instant porridge, since sublimation allows you to preserve nutrients and useful properties in berries.

   The article is devoted to methods of determination of physical - mechanical properties of membrane materials, nonwoven insulators and clothing package in general. The standard known methods and methods of research are described, as well as the influence of operational and production factors on the structure and properties of membrane tissues that form packs of clothing materials. The physical and mechanical properties of membrane tissues to abrasion in the plane have been investigated, tensile to fracture, elongation, indestructibility, vapour permeability, water resistance, thermal conductivity, breathability. The article presents a reasonable selection and characterization of research objects, materials that form packs of heat-resistant clothing: top tissues - membrane fabrics, insulation - nonwoven volumetric insulation, lining and auxiliary materials and developed packages of heat-proof clothing.

   The article substantiates the use of active dyes with vinylsulfone and chlorotriazine groups in leather and fur production in order to obtain fur sheepskin with an improved set of consumer properties. The kinetic regularities of the processes of diffusion, fixation and hydrolysis of active dyes have been studied. This makes it possible to increase the efficiency of the process of dyeing fur sheepskin and the completeness of the use of active dyes. In monofunctional active bright blue 53Sh, only 56.7 % of 72.2 % of the total amount of sorbed dye is fixed by covalent bonds, in mono-bifunctional active brown - 65.9 % of 73.7 %, in hetero-bifunctional active bright red 5CX - 71.6 % of 77.1 %. The anomalous nature of the chemical reactions of active dyes with water and with woolen fiber has been established. The practical significance lies in the development of theoretical foundations for predicting changes in the degree of fixation and the efficiency indicator of the process of dyeing fur sheepskin under the influence of temperature, pH and other factors.

   The aim of the study is to obtain a non-woven material with flame retardant properties.

   The conditions of the process of fire-retardant finishing were as follows: an aqueous solution of preparations of various concentrations was applied by spraying onto the surface of the material, then drying was carried out and heat treatment on a thermal press. According to GOST R 50810-95, non-woven material made from flax and wool fibers, treated with a composition based on an aqueous solution of sodium phosphate and guanidine hydrochloride, is classified as a flame-retardant material. Also, tests for toxic and skin-irritating effects of non-woven material treated with the proposed composition showed its safety for human health.