The aim of the study is to improve the centrifuge for separating fat from pork rinds. In this article, we will consider a centrifuge for separating fat from flakes for feed flour for animal husbandry. In the food industry, heterogeneous systems are separated by centrifugation.In meat processing plants, products entering centrifugation are structureless or structured colloidal-dispersed systems (liquid or flexible bodies) or bulk bodies. The latter include products consisting of a set of solid homogeneous particles of a smaller size that do not take into account the tensile load. It is known that colloidal substances have redundancy in specific gravity and internal surface, therefore they have high adsorption properties and the ability to absorb a large amount of moisture. Colloidal products entering centrifugation separate the liquid contained in them into free and bound. However, such a classification cannot give a clear character of the mechanism of communication between the liquid and the material and does not take into account the specifics of the material itself. A fairly correct and mostly accurate picture of the relationship between a liquid and a material can be shown by a diagram of the forms of communication between a material and a liquid, the structure of which is based on the intensity of the bonds between the material and the liquid. According to these data, there are three forms of material-liquid bonding: chemical, physico-chemical and mechanical bonding. The chemical bond is stronger, and in this case the release of liquid from the material can be achieved by chemical interaction or by intense thermal action (heating). The physico-chemical bond of the liquid with the material can be observed in adsorption, osmotic and structural bonds. The liquid adsorptively bound to the material is separated by evaporation, desorption – during osmotic contact-by the formation of an extracellular concentrated solution. The liquid with structural bonds is mechanically held by the material, and its molecular layer is adsorptively bound. To separate the liquid having a structural connection with the material, methods of evaporation, pressing, fractional centrifugation or structural destruction are used.

Given the highly competitive environment of brewing industry today, businesses need to constantly develop new products of high quality and nutritional value that meet consumer and sanitary requirements. Therefore, the production of beer-based mixed beverages using nontraditional raw plant materials is gaining popularity. It is quite possible to produce these types of beverages at brewing facilities of Almaty and the Almaty region since it presents a favorable climate to develop agricultural businesses producing fruits and berries and has a large potential for using wild crops. Using of these plants will keep the enterprise economically viable by expanding the assortment of products and increasing the share of low-alcohol beverages in total production. In this study, the purpose is to select the optimum method for the production of special beer based on apple and grape juice. The choice of these particular types of raw plant materials was due to their wide availability and suitability for juice processing. The methods of introducing juice into young beer after the post-fermentation stage, as well as the introduction of fermented juice into young beer, were applied in the production of a mixed beverage. The organoleptic, physicochemical properties of the finished beer made using two methods have been studied. As a result, the optimal beer to juice ratio of 70:30 was selected according to the first method. This method resulted in the most balanced combination in terms of organoleptic characteristics, but colloidal instability was observed. For the second method of special beer production, the Oettinger Pils yeast race was used for fermentation of the juice base that was introduced into young beer after the post-fermentation stage. The resulting beverage at the 50:50 ratio of beer to juice was highly stable and had the highest organoleptic and physicochemical qualities.

The article studied the patterns of changes in water activity during vacuum drying of apple varieties: Baiterek, Sarkyt and Saya and pear varieties: Syilyk, Zhazdyk and Nagima. Studies have established that in all the studied varieties of apple and pear, the following pattern is observed: in the first four hours of the drying time, the water activity indicator decreases monotonously, and the subsequent drying time drops sharply. This pattern is explained by the fact that after four hours of drying time, part of the remaining weakly bound moisture is gradually removed from the product, and then the bound moisture. Studies have shown that dehydration of fruits, the water activity characterizing the qualitative properties of the product decreases: for apple varieties from 1.0 to 0.62 ± 0.01, for pear varieties this indicator decreases from 1.0 to 0.65 ± 0.04. On the basis of mathematical processing of experimental data, a power-law dependence of water activity on the duration of drying was established. The established pattern of changes in water activity from the duration of drying in subsequent works will be used to determine the optimal drying mode for apples and pears in order to produce high-quality dry powders for the food industry.

In the food market, the industry of natural products is actively developing, with the complete exclusion or reduction in the content of synthetic additives. This trend has also affected the niche of ready-to-eat meat products – sausages. Herbal ingredients with initially pronounced antioxidant properties, including rose hips, can be used to replace traditional synthetic additives in meat products. The purpose of our study was to evaluate the possibility of partially replacing sodium nitrite in sausages with an extract of dried rose hips (Rosa canina L.). Rosehip extract was evaluated by color characteristics and texture-profile indicators of boiled sausages. 5 batches of boiled sausages were produced: 1) PC - positive control with sodium nitrite, 2) NC - negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 13% concentration of rosehip extract (Rosa canina L.) and 50% sodium nitrite. The color values of the finished boiled experimental sausage samples changed significantly: the lightness parameters decreased compared to all samples, the severity of red hues increased with the increase the extract concentration, but at the same time they were lower compared to the positive control. The values of yellowness were higher in the prototypes. The addition of a new ingredient to the composition of sausages caused significant changes in the texture parameters in proportion to the increase in the concentration of the added extract in the test samples. Pathogenic microorganisms: Escherichia coli group bacteria, Salmonella spp. and L. monocytogenes were not detected for all studied samples. Among the experimental samples, the minimum indicators of mesophilic bacteria and the most optimal indicators for the inhibition of undesirable microflora and color characteristics were obtained by a sample with 50% sodium nitrite and 13% concentration of rosehip extract.

The article presents the results of a study of the nutritional and biological value of grain drinks. The comparative analysis was made between fortified and non-fortified grain drinks, grain drinks were fortified with flaxseed flour to increase omega-3, resulting in a positive effect on the ω-6/ω-3 ratio. The aim of the study was to determine the change in the quality and composition of cereal drinks before and after enrichment with flaxseed flour. As a result of research, it was found that flaxseed flour increases the protein content in drinks. According to the content of fatty acid composition, grain drinks differ markedly from each other. On the basis of the conducted studies, it was proved that the enrichment of test samples with flaxseed flour had a positive effect on the content of Omega-3, as well as on the ratio ω-6/ω-3. The ratio of ω-6 to ω-3 in the developed products shows the following: rice drink, without enrichment - 0.67%, after enrichment was 3.23%, which indicates the correct ratio of ω-6 to ω-3; buckwheat drink, without enrichment - 0.81%, after enrichment - 3.76%, shows that enrichment has a positive effect on the ratio ω-6 / ω-3 and the content of ω-3 has become higher by 2.95%.The ratio of ω-6 to ω-3 in the developed products has reached optimal values, and the addition of a filler to grain drinks has increased the biological value of the product.

One of the popular meat products that are in demand among the population of Kazakhstan are sausages. So in the production of sausages, minced meat can contain up to 35% saturated fat. Saturated fats provide the right texture and juiciness, so potential fat substitutes should have good nutritional value and provide the necessary structural and rheological properties. Due to the negative effects of excess consumption of saturated fats and trans fatty acids, there is a need for research into alternative replacements for such fats in meat products. Partial or complete replacement of saturated fats with food oleogels in meat products is the most promising for imparting the desired quality indicators with the content of beneficial unsaturated fatty acids. The purpose of this study was to obtain oleogels based on sunflower and soybean oils and beeswax, as well as further study of their physicochemical, organoleptic characteristics, as well as oxidative stability during storage.The studies were carried out in accordance with the normative and technical documentation. The resulting oleogels can later be used in sausage products to partially replace animal fats and reduce trans-fatty acids.

This article shows an installation for encapsulating food products. Ensuring food security, the constant satisfaction of the population's needs for basic foodstuffs, is one of the main directions of ensuring the national security of any state. There is still an open question of obtaining high-quality capsules with properties and characteristics that dissolve in the desired environment, retain the therapeutic effect and at the same time meet the requirements of the consumer (ease of use, efficiency, reasonable cost). An installation for producing microcapsules was made of such parts: they are Mercury ATX Switching Power Supply-450W power supply; aquarium tube; glass washer pump; variable resistor with 10K switch; DC-dc DC voltage stabilizer, LM2596S module; gelatin, sodium alginate solution; electromagnetic mixer; plastic sprayer for spraying water (nozzle); calcium chloride solution. There are many technologies of the encapsulation process. Capsules can be obtained by drip, disk spraying methods. In this work, sodium alginate and gelatin were selected as the encapsulating material. A gelatin solution with the addition of sodium alginate was used as an aqueous solution of the gel-forming mixture. The best option is the composition of capsules containing 0.5% alginate and gelatin, the solution should be used at a temperature of 40° C. Capsules were obtained by the drip method. Capsules obtained from 0.5% sodium alginate were soft, with a smooth surface, with an average size of 2,0×10^-3м.

Currently there is an acute shortage of fibres and proteins in the human diet, resulting in various diseases. The modern market needs a product capable of diversifying the range in the sector of functional, dietary flour confectionery. To this end, the article shows one of the ways to improve the macronutrient composition of waffles, especially with regard to the protein-carbohydrate component of the product. Laboratory analysis showed that the introduction of pea protein, chicory root syrup and apple fiber into the composition of flour and confectionery increased protein content by 3.3% in wafers made of rice flour only and by 5.6% in waffles made of a mixture of whole grains and rice flour. The amount of sucrose decreased in «Rice» waffles by 2.6% and by 2.3% in «Wheat-rice» waffles, and the amount of fiber on average is 3-4 times more, compared to the control sample. In comparison with the control sample, increased the average number of essential amino acids such as: lysine – in 1.5 times; phenylalanine – in 1.25 times; leucine and isoleucine – in 0.8 times; methionine – in 1.5 times, threonine – in 3 times. Thus, the study resulted in the development of dietary plant based soft waffles with improved macronutrient composition, able to expand the range of functional products and can be recommended for dietary nutrition.

All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food. The solution to this problem requires the creation and use of specialized food products enriched with valuable physiologically functional ingredients with a protective effect. Juices are the most technologically advanced product for creating new types of functional nutrition. Fruit and vegetable juices are the main component of a variety of drinks. In addition, they contain a complex of vitamins and minerals. The introduction of new physiologically functional ingredients into them is not difficult. In connection with the foregoing, the development of technology and the organization of the production of functional juices are a solution to nutrition-related problems. In this paper, the possibilities of using pumpkin as the main raw material for the development of juices with the addition of rosehip tincture, apples containing a significant amount of vitamins and minerals that play an important role in improving immunity will be investigated and substantiated. Directly squeezed juices are made only from local fruits and vegetables during the harvest period, and this, naturally, limits the possibilities of juice producers and consumers' expectations regarding the variety of juice products. The aim of the work is to develop a recipe and technology for the production of blended juice from gourds. Objectives: To develop a recipe and technology for the production of juices from gourds. A study was conducted on the preparation of blended vegetable juices biologically complete from melons. For the preparation of mixed juice, four recipes were used with different percentages of juices from each raw material. Then the products were subjected to physico-chemical analysis and organoleptic evaluation. The prepared blended juices were evaluated by tasters in terms of color, taste and aroma, and it was noted that there was no significant difference between the juice samples in terms of color and overall acceptability. However, in terms of taste and texture, significant differences were observed between the samples, and sample 3 received the highest score and was the most acceptable in taste and texture compared to the other samples and was rated as «good».

This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with various vitamins. As part of the study, organoleptic and physico-chemical parameters (28% humidity) after the procedure of «pressing raw materials» were considered and the indicator of shape preservation after the «cooking» process was determined. The results obtained in terms of quality indicators meet the requirements established in the standardization documents, at the same time, the nutritional properties of the product are improved, the energy value is 337.8 kcal (proteins 10.5 g, fats 1.1 g, carbohydrates 71.4 g per 100 g of pasta), the replacement of wheat flour of the highest grade with more economic raw materials is carried out. Quality indicators are determined in accordance with TR CU 021/2011 «On food safety», TR CU 022/2011 «Food products in terms of their labeling», TR CU 029/2012 «Safety requirements for food additives, flavorings and technological aids», regulatory and technical documents GOST 31743-2017 «Pasta. General technical conditions», GOST 31964-2012 «Pasta. Acceptance rules and methods for determining quality», GOST 572-2016 «Millet millet. Technical conditions». The enrichment of pasta with millet improves the biological, nutritional properties of the product. At the same time, the use of millet as a raw material reduces the cooking time of pasta, the form after cooking will meet the established requirements.

The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that the production of cottage cheese and cheese has increased in Kazakhstan, therefore, the volume of whey, which is a waste product, has also increased. However, only 10% of the whey is recycled, and the rest is drained into wastewater, harming the environment. At the same time, it was established that whey is a valuable biological raw material. The most rational solution to this problem is the processing of whey, using modern methods, research and development of technology for low-calorie and functional foods based on whey. The purpose of this work is to research and develop modern methods of deep processing of whey and the production of natural low-calorie functional foods based on whey. Soft cheese from whey was selected as the studied products. The obtained samples of whey cheese were studied by composition, their energy value and amino acid composition were determined. According to the data obtained, it is possible to judge the usefulness and quality of the cheeses studied.

One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out.

The article presents the results of studies of indicators of rheological characteristics of dough for the production of non-traditional pasta based on whole-ground poly-cereal raw materials. The main purpose of the research is to study the indicators of the rheological characteristics of dough based on flour produced from nontraditional poly-cereal raw materials. Modern technologies make it possible to obtain pasta enriched with targeted food additives. Such pasta has a number of advantages and will be in high demand among consumers. Experimental studies have shown that the rheological properties of flour dough obtained from wholemeal flour have poor characteristics. Therefore, in order to improve the rheological characteristics of the dough, it is possible to introduce a biologically active additive in the form of dry wheat gluten (DWG) in an amount sufficient to achieve standard values of flour strength indicators. In terms of the total mass of the test sample, DWG was introduced in the ratio of 5, 10, 15 and 20 %. In the course of experimental studies, the quantitative values of the coefficients of elasticity (Ie, %) of the prototypes were determined, characterizing the tensile strength of the dough during deformation along two axes. With the addition of 5 % dry wheat gluten, the numerical value of Ie was 14.6 % for a dough based on wholeground barley flour. A further increase in the content of DWG in the  dough recipe led to an increase in the values of Ie. The analysis of experimental data showed that the rheological characteristics of the dough obtained from flour based on whole grains of cereals and legumes are significantly improved with the addition of DWG (10 % DWG – to 29.2 %, 15 % DWG – 43.8 %, 20 % DWG – 58.4 %). This confirms that the main goal of the article has been achieved.

The article shows the technology of production of yogurt products made from goat's milk with the addition of persimmon made from fresh goat's milk in compliance with the standards and methods of control. The technical result of obtaining yogurt from goat's milk with persimmon is: milking of goats, deaeration, cleaning and cooling of milk, evaluation and acceptance of the quality of whole milk, rationing, homogenization, pasteurization, cooling to the fermentation temperature, then mixing with curdled milk, curdling, cooling, mixing with persimmon mush, improvement and storage. Microbiological, organoleptic, physico-chemical parameters of yogurt with dates from goat's milk were carried out in the dairy workshop of KazATU named after S. Seifullin and on the «research platform of agricultural biotechnology». As a result, a dietary dairy product with the addition of persimmon made from goat's milk with a yeast content of at least 1x10⁴ CEC/cm³ (g), protein content-2.83 g, fat-2.13 g, carbohydrates-6.72 g, moisture - 87.43 G, dry skimmed milk residue - 12.57% ash - 0.89 g, energy value - 57/238 kcal/KJ/100 g was obtained. The shelf life is set at a temperature of 4±2°C for 5 days. Goat's milk yogurt with dates is a natural product that can be consumed by people of all ages, characterized by high digestibility. The products are produced by the tank method.

Consumer properties of meat largely depend on the physical and chemical composition. Camel meat has a high content of nutrients in an easily digestible form, which is attractive for processing into functional products. An obstacle to the use of camel meat is the stiffness of the meat and low moisture-binding capacity. This proves the relevance of research in this area. The purpose of the article is to determine for the development of the technology of boiled camel sausages to select herbal supplements to extend the shelf life. A study was made of the influence of herbal supplements on the quality indicators of boiled camel sausages. Crushed ginger and sea buckthorn were chosen as herbal ingredients. As a result of the study, the effect on the organoleptic characteristics of boiled camel sausage, added crushed sea buckthorn berries and crushed ginger root was studied, the doses of additives were selected depending on the change in taste, and the effect on the quality indicators of boiled sausages.

This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary fiber of wheat bread. In this article with the aim of obtaining bread with good quality characteristics the possibility of using flax seed infusion starter and flax flour in the recipe of wheat bread was studied. To improve the nutritional and biological value of the bread, 0.3-0.7% of dietary fiber and 5-25% of flax flour were added to the mass of wheat flour in the recipe. To determine the optimal amount of additives organoleptic and physico-chemical parameters of the quality of the finished bread were studied. Amino acid composition of the sample selected as the optimal variant, compared with the control sample was determined by the standard method. As a result of laboratory research from the data obtained on the quality indicators of wheat bread with vegetable additives it was determined that the optimal variant of adding 0.5% of dietary fiber powder, 20% of flax flour and sourdough. We can say that the nutritional value of the variant compared to the control in terms of protein content increased by 48.8%. It was found that the finished bread selected as the optimal variant was obtained with high quality characteristics, increased nutritional and biological value, and it can be used for dietary purposes.

The article examines the implementation of the HACCP system at an operating enterprise. This system is a scientifically based system that allows to produce safe and high-quality products by identifying and controlling hazardous factors. An analysis of the existing safety management system at the plant was carried out, and necessary procedures and measures were proposed in connection with the implementation of a new product, brine cheese. To ensure the quality of the product, two new critical control points were proposed (CCP 2 – brine preparation; CCP 3 – storage of finished products), as well as one operating program (OPP 3 – packaging). The analysis of the zoning system at the enterprise was carried out, and it was recommended to make changes in this direction in accordance with the requirements of the HACCP. The proposed measures will ensure the production of high-quality pickled cheese, which in turn will ensure its competitiveness on the Ukrainian consumer market.

Currently, due to lifestyle changes, ready-made snacks are a popular and in-demand food product. The use of a large number of snacks leads to the development of a number of negative changes in human health. According to WHO, diseases of the gastrointestinal tract are among the five most common diseases in the world. Most often these diseases affect children, preschool, school age and students. The reason for this may be, first of all, the uncontrolled use of «dry rations», that is, various types of snacks. But snacks can serve as a technological basis for designing innovative food products with excellent consumer characteristics (organoleptic and physico-chemical properties). Therefore, replacing the harmful component of snacks with balanced raw materials, a useful product is obtained. The article describes the technology of nachos obtained by changing the component of the recipe, and with the addition of unconventional raw materials. When preparing nachos, cottage cheese was used to increase its nutritional value. To check the quality indicators of raw materials and finished products, standard visual-sensory and laboratory research methods were used, the results of the studies were described in detail and recorded. To date, the most common fast food product as an alternative to chips has been offered Mexican nachos. Non-traditional raw materials and natural additives were included in the nachos recipe. As an unconventional raw material, cottage cheese was chosen as the main component according to the recipe. Cottage cheese, fat content 4.1%, was obtained from natural cow's milk by fermentation by thermophilic bacteria. The article presents a balanced nachos recipe. According to the calculated recipe, the nachos product was prepared. The organoleptic and qualitative indicators of raw materials and finished products are determined. According to the results of the studies, the lead content in nachos was 0.019 mg/kg, cadmium-0.003 mg/kg, manganese-0.051 mg/kg and iron-0.038 mg/kg. The results obtained comply with the requirements of regulatory documentation. At the same time, the protein content in the finished product was 9.6 g, fat 5 g, carbohydrates 40.9 g, total energy value-249.67 kcal. The results of the study actually showed that there are grounds to recommend nachos on the market as alternates for fast food products.

In achieving a high level of biological usefulness of feeding poultry, the enrichment of compound feed with a complex of biologically active additives – premixes is of decisive importance. The organization of the production of high-quality premixes is an important direction in the development of the domestic feed industry. Vermiculite is one of the mineral raw materials mined on the territory of the Republic of Kazakhstan, suitable for use in agriculture, in the production of premixes. Kazakhstan has large resources of vermiculites. The aim of the study is to determine the feasibility of using the natural mineral vermiculite from the Kulantau deposit as a filler in the production of premixes and a component in the production of animal feed. The physicochemical parameters of the natural mineral vermiculite have been determined. The analyzes of the study were carried out in the research laboratory for assessing the quality and safety of food products of the Almaty Technological University. Studies have been carried out on the use of vermiculite from the Kulantau deposit as a filler-diluent in the production of premixes. It was found that the natural mineral vermiculite has good flowability, low humidity, does not cake, so the use of vermiculite in the production of premixes helps to increase the safety of biologically active substances. The optimal time for preliminary mixing of microcomponents with vermiculite filler has been determined. With the addition of vermiculite after the third minute of mixing, the coefficient of variation is 6,63%. The introduction of the vermiculite mineral into the premix has a positive effect on the mixing process and the uniformity of the finished product. The mineral vermiculite reduces the humidity of the premix, has good flowability, and prevents the separation of the premix components during transportation. The total mixing time of the premixes is reduced to 4 minutes. The study of the vermiculite mineral in the composition of the premix, the improvement of the technological scheme for the production of the premix, will allow the production of high-quality domestic premix.

In the country today, with the intensive development of production, the development and implementation of waste-free or low-waste technologies is an acute problem. The search for new raw materials and natural biologically active substances is very relevant for any branch of agriculture. Now the state of the food processing industry in Kazakhstan requires addressing the issues of waste disposal, including waste from brewing production. The processing of the main waste of brewing production increases the raw material reserves of the feed base of the agricultural complex and contributes to the preservation of the environment from pollution. The article examines the properties of beer hill, the possibility of its use in the production of compound feeds as the main raw material. The results of experimental studies have proved that the beer slide contains 21.5% protein and 12.7% fat. This is 2 times higher than the grain of barley. Work was also carried out to identify fungal pathogens and producers of toxins contained in the beer bard. As a result, they were not detected. In addition, we have made sure that the raw materials meet the safety requirements in all respects and it is possible to add it to feed mixtures as feed. This brings economic benefits in the production of compound feeds, being an additional valuable protein product.

Today, there is a very high demand for women's raincoats in the market of Kazakhstan. One of the important requirements for raincoats are ergonomic requirements. Currently, the lack of clear literature systematized recommendations for the study of ergonomic requirements of raincoats is the main and relevant for solving in full in this ergonomic study of the raincoat. The article considers the study of classifications of ergonomic requirements and movements of a woman's raincoat in dynamics. In the course of the study, a marketing analysis was conducted, that is, a survey. The differentiation of the main body movements of women and the frequency of occurrence of the main body movements performed by consumers in the course of their activities is carried out. As a result, three main types of movements in dynamics were identified. The images of the presented poses № 1, № 9, № 16 in three environments and significant dimensional features that change during movement, affecting the design of clothing, are revealed. According to the selected dimensional characteristics, the difference between static and dynamic features, i.e. the dynamic effect, is calculated. The values of dynamic effects in absolute and relative units and the values of the application, the increase in free fit were also determined. In this regard, the studied dynamics criteria and the increase in free fit were based on the construction of a new model of a women's raincoat.

Hides are raw materials for the manufacture of skins and sheepskins in the conditions of specialized industries. The purpose of this article is to develop a new salting composition for preserving sheepskins using whey. The main areas of research are experimental studies on the selection of preservatives, their dosage and methods of application to sheepskins; studies on the selection of antiseptics, their concentration of solutions and the dose of application to sheepskins; development of a new salting composition for preserving sheepskins; identification of the optimal ratio of the components of the preserving mixture. The article presents the results of the selection of preservatives and antiseptics for the treatment of sheepskins. The organoleptic, physico-chemical and microbiological properties of whey and antiseptics as components of the salting mixture were investigated. The optimal variant of the ratio of the components of the preservative mixture has been identified. It has been established that the use of serum and aldazan antiseptic makes it possible to enhance the effect of canning, reduce the consumption of sodium chloride, and reduce the growth of bacteria during short-term treatment. Generally accepted organoleptic, chemical and microbiological methods were used in the research. The results of the research will be used in the canning of sheepskins during the primary processing of animal skins. The practical significance of the work lies in the use by animal skin processing workshops of the improved technology of preserving sheepskins for their further processing and production into semi-finished leather and finished leather.

The article analyzes the method of adhesive bonding of finishing elements in the manufacture of garments and determines the quality indicators of strength, hardness, wear resistance and the flexibility properties of adhesive bonding of finishing materials. Improving the principles and level of development of light industry production is today's requirement. The transformation of multifunctional clothing for girls from a modern point of view opens up new constructive and artistic solutions for the compatibility of elements, creates a new composition of youth costumes. The transformation of the girls' set into a variety of clothing expands the range of consumer clothing and prolongs their wear life. One of such products is a set of multifunctional clothes for girls with adhesive decorative elements. As a result of the research, a mode for processing the adhesive bond of decorative materials was chosen and a multifunctional kit for girls was made from tested materials. In the manufacture of a set for girls with the use of finishing materials with a glue joint, it reduces the time of manufacture and improves the quality of processing, increases the competitiveness of a set for girls, decorated with decorative elements in accordance with market requirements. The multi-functional girl set, which is transformed according to consumer requirements and decorated with interchangeable elements and finishing parts, is widely used by consumers and fully meets the aesthetic and performance requirements of young people.