Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical indicators of samples of cutlets for fast food presented on the market of Kazakhstan was carried out. When comparing the mass fractions of protein in semi-finished meat products, an increase in the amount of protein was revealed when soy texturate has added. The relevance of the scientific article is that the meat industry is considered a strategic direction of the agricultural sector of the economy of the Republic of Kazakhstan, which is part of the food security system. One of the main tasks set before the researcher was to choose the best proportion of soy texturate in the minced meat semi-finished product. The article provides an organoleptic evaluation of the control and experimental samples, on the basis of which a choice was made regarding the percentage of replacement of minced meat with soy texturate.

The need to develop new types of functional products is due to the increased demand of the population for the products of this group. The subject of the study was a fermented milk drink with rosehip extract. The article suggests the possibility of using an extract of plant origin - rosehip in the production of fermented milk drink in order to give it restorative, preventive properties. The technology of extraction of rosehip fruits growing in the territory of Zhambyl region is proposed, organoleptic, physico-chemical and microbiological quality indicators of finished syrups are presented, confirming the expediency of using the extract in the technology of obtaining enriched fermented milk products. On the basis of scientific experiments, the optimal dosages of the applied extract, recipes for a readymade fermented milk drink using rosehip extract were determined. The nutritional value was calculated and the storage capacity of the fermented milk drink was determined - 7 days at a temperature of (4±2)°C. Industrial approbation of a ready-made functional fermented milk drink with rosehip fruit extract was carried out at «Galenika» LLP, Taraz, Zhambyl region. The approbation confirmed the possibility of introducing the developed formulation, technology of fermented milk drink with rosehip extract in industrial production conditions. The quality indicators of the finished product meet the requirements of GOST.

In Kazakhstan, according to historical traditions, the diet is dominated by meat products, types and nomenclature of which are quite diverse, however, in this segment there are no new types of meat products that are common on the world meat market, as fast-food products, called meat snacks. Meat snacks differ from traditional meat products in their predetermined functional characteristics, which add nutritional and biological value to them. The purpose of our research was to develop a technology for the manufacture of meat chips using different types of meat (combination) to obtain optimal technological properties of the meat product. The formation and development of the market for domestic meat products such as snacks will expand the capabilities of Kazakhstan's meat industry enterprises in the production of innovative food products, on the one hand, and the growing demand of the population for new meat food products, on the other hand, which makes it expedient to develop meat chips technologies using technological methods that allow maintain the stability of consumer properties of products. As a research methodology, experimental research methods were used, including a statistical sample of raw materials and preparation of samples for research, expert methods for determining the organoleptic properties of products, instrumental methods for determining the physicochemical parameters of finished products.The article presents the results of research on the selection of the composition of raw materials and methods of manufacturing meat chips. The main types of meat were selected, their mineral composition was studied, the ratio of their combination was selected, the consistency optimal for obtaining meat chips, the required size and thickness, temperature conditions for drying semi-finished products were selected. It was found that the combination of three types of meat – horse meat, beef and chicken fillet gives the optimal composition of minced meat, selected as the most convenient form for the formation of dimensional values of meat chips, as well as in consistency, juiciness, taste and smell with a reduction in the time of their manufacture by drying with air convection up to 9 hours. The mineral composition of the initial images of meat showed that they contain trace elements such as potassium, phosphorus, magnesium and sodium. In horse meat content, in weight.% K-29.25, P-16.96, Mg-1.69. Na-4.12; in beef, in weight.% K-31.02, P-13.38, Mg-1.26. Na-4.12; in chicken flesh, in weight.% K-30.27, P-17.94, Mg-1.89, Na-1.89, which indicates the equivalence of all types of meat for these trace elements.

The effective use of secondary resources of corn processing and maximum extraction of components with useful and specific physical and chemical characteristics allow production of innovative national fermented milk products with functional and technological properties of high nutritional value. The purpose of the scientific research was to study the composition of mineral, chemical and biologically valuable substances of raw materials such as fresh roots, grains and stalks of Zea Mays corn. The main direction of the scientific research is the substantiation and selection of secondary raw materials during the processing of corn, which contain biologically active substances of high nutritional value. Creation of scientific bases for designing the composition of multi-component food products and use of non-traditional types of raw materials, improvement of technology is one of the urgent issues of scientific and practical importance. The object of research is the fresh root, grain and stigmas of corn of the genus Zea Mays. Physical and chemical indicators, vitamin and mineral composition were determined during the research. By recycling secondary resources in corn processing, it is possible to obtain an extract with a biologically active substance, and by extracting the most useful components from it, it allows obtaining innovative products with functional properties. Analysis of existing technologies of secondary resources after corn processing clearly shows that none of the available technological solutions ensure the preservation of their integrity and quality. In this regard, the results of the study of physical and chemical indicators, vitamin and mineral composition of the research object contribute to science. From this, it can be concluded that the selected secondary resources can be considered as a source of extraction of a biologically valuable substance with antioxidant properties.

The research is devoted to the development of the composition of the gel-forming mixture and the selection of the percentage of components for obtaining intestinal-soluble seamless capsules with probiotics. The purpose of the research is to develop equipment for the manufacture of capsules obtained by the drip method. Capsules must have good structural and mechanical characteristics, the correct shape and resistance to physical influences, in this regard, it is necessary to select the required components and develop the composition of the mixture to obtain the specified structural and mechanical characteristics of capsules. The authors of the article have developed a methodology and a scheme for conducting an experiment that allows to obtain the characteristics of capsules that meet all requirements. A mixture of food gelatin and sodium alginate was chosen as a gel-forming mixture, which showed the best results in the manufacture of capsules. As a result of the experiment, it was found out that the best results were shown by a mixture with a composition of 1% food gelatin and 1% sodium alginate. The composition of the mixture is selected in such a way that, without dissolving in the acidic environment of the stomach, it passes into the intestine, and in the alkaline environment of the intestine it dissolves and releases the probiotics available in the capsules. In the future, seamless capsules with probiotics will be used in the manufacture of functional products that improve the functioning of the immune system. Based on the experimental setup for encapsulating probiotics, industrial equipment will be developed to produce seamless capsules obtained by the drip method.

Currently, the processing of melons is not fully established. In the country, 60% of melons are sent for sale fresh, 1% of melons are processed, the rest remains in an unusable condition in the fields. To solve this problem, the production of products obtained by processing melons is of great importance. One of these products is mashed potatoes. Puree is a product of high nutritional value obtained by heat treatment of fruits and vegetables. The article discusses the technology and recipe for the preparation of 4 types of watermelon and pumpkin puree with high nutritional value. These are: 1 option – watermelon puree (control), 2 option – pumpkin puree (control), 3 option – watermelon and pumpkin puree, 4 option – pumpkin puree, watermelon puree, rosehip tinctures and carrot. The finished products were subjected to organoleptic, physico-chemical evaluation. According to the "evaluation" of the finished puree, the experts evaluated the organoleptic parameters: appearance, taste, smell, consistency and colour. All 4 variants did not exceed the established indicator for organoleptic, physico-chemical parameters. According to the results of the study, the 4th version of the puree, made from pumpkin, watermelon, rosehip tincture and carrots, was rated most preferable due to the maximum average score for organoleptic indicators and not exceeding the established indicator for physicochemical parameters.

Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life. However, a number of synthetic additives are used in the composition of sausages, which in the future can be replaced by natural plant ingredients with functional properties. The aim of this study was to evaluate the possibility of using rosehip extract (Rosa canina L.) as a natural ingredient to replace sodium nitrite in cooked sausages. 5 batches of boiled sausages were produced: 1) positive control with sodium nitrite, 2) negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 15% extract concentration wild rose (Rosa canina L.). The study of extracts of Rosa canina L. on the content of solids, sugars, polyphenols and antioxidant activity showed their significant increase. Indicators of antioxidant activity of boiled sausages also showed a tendency to increase with an increase in the concentration of the extract in the composition. However, to recommend Rosa canina L. as an antioxidant component to replace sodium nitrite in the composition of sausages, additional studies on the development of microbiological indicators during storage and organoleptic analysis are required.

This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected vegetable additives on the functional and technological properties of cooked sausage. The effect of red currant powder on lipid oxidation, the effect of red currant powder and linseed flour on the functional and technological properties of sausages made from combined meat (camel meat, chicken fillet and hump fat) has been studied. Camel meat as a raw material has many advantages, such as low fat content, high nutritional value, hardly distinguishable from beef in taste. Flaxseed meal and dried redcurrant powder were added in various quantities and compared to improve the functional and technological properties. The control sample was made according to GOST for boiled sausage, with replacement of fat by hump fat, and replacement of beef by camel meat. A fractional-factor experiment plan was constructed for the experimental samples, taking into account the material balance. The additives were varied in 3 levels, from 0 to 3 %. We obtained 7 samples with control, a sausage prepared according to the same recipe, but without additives, was taken as a control sample. As a result of analysis of the data obtained the conclusion was made that the addition of flax meal should be no more than 3.5%, the addition of 3% is desirable, with the functional and technological properties of the sausage being improved. The addition of currant powder should not exceed 1.5%, a dose of 1% is desirable. Adding 3% changes the flavour to a more acidic one.

Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article, the possibility of preparing a low-gravity wort and fermenting it with various strains of yeast for the preparation of non-alcoholic beer is investigated. The technological characteristics of three types of yeast used for the production of low-alcohol drinks, fermentation activity and absorption of solids during fermentation were studied. It has been established that the yeast strain Saf Brew TM LA-01 has the lowest degree of fermentation and is most suitable for the fermentation of low-gravity wort in the production of non-alcoholic beer. The mode of fermentation and post-fermentation of beer has been selected, as a result of which the content of ethyl alcohol does not exceed 0.5 vol.% and contains fermentation by-products in quantities corresponding to established standards.

Thе usе of ozonatеd and ionoozonizеd watеr, which has many usеful propеrtiеs (bactеricidal, rеdox, еtc.) of products, is a promising dirеction еnvironmеntally friеndly products, which is vеry rеlеvant for Kazakhstan, sincе significant sеgmеnts of thе population livе in еnvironmеntally unfavorablе rеgions, work in contact with harmful physical factors. Thе Water's unique role as the structural and energetic foundation of living things extends beyond its physiological value as drinking water and into its significant contribution to the quality of food items, of which water is nearly always a component. Discussеs thе findings of an invеstigation into how thе fеaturеs of thе using wholе grain whеat flour affеct the structural and mechanic qualities of thе dough and thе quality of thе brеad. Thе dough was prеparеd from mеdium, finе and finе whеat flour in various ways using ionizеd, ozonizеd and filtеrеd watеr. Within thе spеcifiеd particlе sizеs, еach typе of flour dispеrsion has bеttеr baking propеrtiеs comparеd to thе total commеrcial flour flow. Along with this, an insignificant part of thе flour (about 5-10%) of all dispеrsions has a particlе sizе of lеss than 70 microns and morе than 130, 140,160 microns (dеpеnding on thе typе). This part of thе flour has an incrеasеd activity valuе and rеlativеly low baking propеrtiеs comparеd to finе flour.

The development of an effective technology for obtaining lycopene-containing dry powder from pomace of zoned tomato varieties, for the purpose of enriching food products, has novelty and significance for the country, since lycopene is not produced in Kazakhstan. This technology has the potential to have a beneficial effect on people's health, labor productivity and the development of the state's economy. As a result of the study, the quantitative yield of tomato powder from tomato pomace was determined, drying modes were compiled, including temperature and drying time. The obtained samples of lycopene-containing tomato powder were analyzed for nutritional value, including proteins, fats, carbohydrates, vitamins, micro- and macroelements. At the same time, special attention was paid to the content of lycopene, a strong antioxidant present in tomatoes. The aim of the study was to develop a technology for obtaining lycopene-containing dry powder from the pomace of zoned tomato varieties for food purposes with a natural health effect and to study its qualitative indicators. During the work, the yield of dry lycopenecontaining tomato powder from tomato pomace was determined in the samples, which was at the level of: 6.0-6.1 ± 1.0%. The drying modes (drying temperature, drying time) of tomato pomace have been worked out. In the resulting tomato powder, nutritional values were determined: proteins – 15.83 g / 100g, fats – 9.3 g / 100g, carbohydrates – 51.89 g /100g. The study showed that tomato powder contains a significant amount of lycopene, along with other important vitamins and trace elements such as vitamin C, vitamin E, vitamin B2 and beta-carotene. It is also noted that toxic substances in tomato powder do not exceed the permissible norm, which confirms its ecological purity. Based on the results obtained, an optimal technology for obtaining lycopene-containing dry powder from tomato pomace, suitable for enriching food products with a natural health effect, has been developed.

The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food ingredients and biologically active substances that have a beneficial effect on the human body. Therefore, the influence of flax seed products on the quality of dough and finished products for obtaining loaves with high nutritional value was investigated. To increase the nutritional and biological value of the loaves, a whole-grain mixture of flax seeds was added in a dosage of 5-20% and 0.3-0.5% dietary fiber from rice husks and a starter culture with the addition of an infusion of flax seeds instead of pressed yeast. As a result of the conducted studies, the optimal option was chosen for the production of dietary snacks with the addition of 10% whole-grain mixture of flaxseed and 0.5% dietary fiber. The content of nutrients in the resulting product has increased, increasing the nutritional and biological value of the loaves. The developed products had high nutritional value and good quality, which allows them to be used in dietary nutrition.

In modern conditions in the processing industry, one of the most important areas for improving the efficiency of modern production is a wider involvement in the processing of secondary raw materials. When processing vegetable or fruit and berry raw materials, the logical conclusion of the technological process is the purposeful use of waste, therefore, the development of a resource-saving technology for obtaining pectin-containing extracts using an effective technology from sugar industry waste in the Republic of Kazakhstan and in the CIS countries is very relevant and promising. This article presents the results of studying the aspects of obtaining a pectin-containing extract, its concentrate and their shelf life, which will be used as an additive in the resulting functional fruit and vegetable products. The work used standard research methods, generally accepted physico-chemical and biochemical studies. As a result of the research work carried out, optimal technological modes (parameters) have been developed, a technology for deep processing of sugar beet pomace to obtain pectin-containing extracts (concentrates), its nutritional value, physico-chemical and safe indicators have been studied. As a result, the suitability of a pectin-containing concentrate for obtaining food products with functional properties was established. Deep and complex processing of fruit and vegetable raw materials, in particular, the development of technology for pectin-containing concentrate, from sugar beet pomace to obtain functional products, is necessary to ensure the health of the nation by expanding the range of products with a natural healing effect. The noted information indicates that the developed technology undoubtedly has scientific novelty and practical significance in the processing and food industry of fruit and vegetable products in the republic.

The research is devoted to the feed value and amino acid composition of sprouted triticale grain. The purpose of the study is to study the feed value of sprouted triticale grain. The article presents the results of a study of 3 domestic varieties of sprouted triticale grains for use in the feed industry. The physicochemical parameters, as well as the mass fraction of carbohydrates, the content of vitamins, mineral elements and the amino acid composition of sprouted triticale grains were studied. The data obtained indicate that the use of sprouted triticale grains is a source of easily digestible carbohydrates, amino acids, fatty acids, vitamins and enzymes. According to the content of crude protein, the leading grade of Taza was 15.83%, according to the content of crude fiber, the grade of Kozhar was 13.77%. The content of the mineral elements potassium and phosphorus is highest in the Asiada variety potassium- 422.18% and phosphorus-340.07%. The use of sprouted grain in the feed industry to increase the digestibility and digestibility of animal feed. The practical significance of the technology for the production of compound feeds using sprouted triticale grain in order to improve quality and increase shelf life.

Milk and dairy products are often dried to reduce weight, to facilitate transportation, to extend shelf life. For examplе, dry fermentеd milk products occupy a special placе in the dairy industry. Currently, thеir assortment is significantly еxpanding and the approach to food products of this group is qualitatively changing. The articlе presents the results of drying fermented milk protein products in two ways: using thermal and microwave drying. It was found that thе duration of moisture loss in the product during heat drying increased with a decrease in temperature. With an increase in temperature from 40⁰C to 50⁰C, there was a decrease of about 25% in the moisture content of the test samplеs during 5 hours of drying in the dehydrator. Drying with using of microwaves, the drying time decreased with increasing microwave power. The 900 W power reduced the drying time by 2 times compared to the 270 W power to obtain a 15% humidity result and a water activity indicator in the range from 0.382 to 0.394 units.

The article discusses the influence of starter cultures on the quality of meat for semi-smoked sausages. Attractive attention to biologically active, organoleptic and physic-chemical results includes fermented beef meat to produce a quality finished product. The use of starter cultures significantly affects the tenderness, juiciness, nutritional value of raw materials, the formation of the required level of structure and adhesive ability, improves organoleptic characteristics due to the effect of starter cultures on muscle tissue components. For the production of semi-smoked sausage, it was decided to treat the raw materials with a starter culture in the amount of 0.08%, 0.1%, 0.15%, using the processing of raw materials of the starter culture, we determined the physicochemical, microbiological, organoleptic indicators, as well as pH acidity, moisturebinding capacity of the finished product. Based on the generalization of experimental studies, in particular, the technology for the production of semi-smoked sausages is based on the use of liquid propionic acid bateria ProBioLiz (2 strains of propionic acid bacteria Propionibacterium shermani and lactobacilli Lactobacillus acidophilus, L.casei, L.Plantarum). The optimal ratio of the use of liquid propionic acid bacteria "ProBioLiz" (2 strains of propionic acid bacteria Propionibacterium shermani and lactobacillus Lactobacillus acidophilus, L.casei, L.Plantarum) is 0.1%, the fermentation time is 8 hours.

The use of melon processing in food production attracts the close attention of scientists and the public. This article presents the technology of production and formulation of marmalades using melon processing products on various jelling agents. Marmalades were made using agar-agar, pectin and gelatin in order to determine the most suitable jelly-forming agent for the production of marmalades from the product of processing melons. According to the results of the study, it was revealed that it is possible to get marmalade with all jelling agents. Based on the physico-chemical, organoleptic characteristics of finished products, it was determined that the most appropriate is the use of gelatin because it has good gelling abilities and low cost. The technology of making marmalade products using watermelon processing products has been developed. The improvement of taste and consistency was revealed due to ultrasonic processing of vegetable raw materials on a homogenizer. The acidity indicators of the produced marmalades are in the range from 7.5° to 8.9° T, which corresponds to the norm. It is also noticed that the moisture content of marmalade on pectin is slightly higher compared to other samples. Based on the data of available formulations, the dosage of studneobrazovatel varied from 6 to 8%. Based on the data obtained, a conclusion is made about the possibility of using the selected raw materials in the production of marmalade on gelatin as a jelly-forming agent.

This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredient in the production of jelly products based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcellaran. The experimental study has been performed concerning the strength of gel-forming systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - furcellaran – water’, and systems: ‘agar - water’, ‘furcellaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a combined gelforming system has been obtained. The adequate mathematical model for forecasting the strength of jelly products, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.

This paper provides a literature review focusing on the aspects of the preservation of the bactericidal properties of the main components of donkey milk, such as lysozyme and lactoferrin, which have an antibacterial function, inhibiting the development of a number of pathogenic and opportunistic microbes, which is an important factor in storage and production of dairy products. The review includes articles published in English and Russian from 2002 to 2022. The databases Scopus, Web of Science, Elsevier, ResearchGate and Elibrary were used for the search. A review of the literature showed that most of the available information is focused on the use of non-thermal and lowtemperature milk processing methods while preserving the biologically active components of native milk. Components of donkey milk can be used as an inhibitor of late bloating of semi-hard and hard cheeses from sheep milk caused by Clostridium and E. coli bacteria. The most favorable temperature regimes, at which the main characteristics of donkey milk are preserved, are: 10 days at 3°C and 3-4 days at 7°C. The combined use of HPP (High Pressure Processing) with pasteurisation extends the shelf life of the milk up to 30 days at 4 °C. The given data must be taken into account both when selecting the technology for the production of dairy products from donkey milk or in combi[1]nation with it and when carrying out research work with donkey milk.

Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with vitamins, protein and other components of increased nutritional value. It is known that about 500 species of wild raw materials grow in Northern Kazakhstan, which is a potential source of biologically active components. Many of these plants are not used in the food industry. The significance of the chemical components of fruits, vegetables and berries varies, but they are all necessary for a rational human nutrition. The demand for berries and other derivatives of their products has increased with the growth of global awareness about the role of these and other types of fresh fruits/foods, which has aroused increased interest in the scientific community not only in the study of their individual potential, but also in the development of functional foods enriched with berries. This paper presents a brief analytical review, organoleptic and chemical composition of the berries of irga and chokeberry. The influence of heat treatment on the chemical composition of juices has been determined. The optimal drying modes of the pomace of irgi berries and chokeberry have been investigated. The possibility and relevance of using these berries and squeezing berries as dietary supplements is substantiated. The study of the chemical composition of the berries of chokeberry and irga and its further use as dietary supplements in the food industry will help to create new enriched healthy foods for the population.

This article presents data on the production of concentrate from bioactivated beans for fortification of food products using concentrate with increased nutritional value, as environmentally safe food products. The technology of yogurt preparation included: enrichment with a bean center, as a food additive with a rich chemical composition in the form of powder - 5%, - 7%, - 10% and - 12%; preparation of berry filler in the form of strawberry jam with a content of 70% solids. In the course of studies to determine the dose and stage of application of bean concentrate by qualitative indicators, the best sample of the finished fermented milk product with a mass fraction of the added food additive of 7%, by weight of milk, was selected. The prototype of the germination duration for 48 hours had a high quality rating and received an average of 4.75 points (on a 5-point scale) in organoliptic indicators, which exceeded other options by 3 and 0.25 points. Analysis of the chemical composition of the bio-processed bean concentrate showed that its composition is rich in proteins (more than 21%), and also contains vitamins and minerals. According to the organoleptic and physico-chemical parameters of the finished product, it has been established that the enrichment of bean concentrate as a food additive is a promising direction in the creation of dairy products.

The article is devoted to the study of flour produced by disinfected microwave for the baking properties of grain. The study of methods aimed at ensuring the quality and safety of grain products. Pest control measures for grain storage facilities are complex, costly and require a complete shutdown of production. Therefore, methods using UV, IR, microwave radiation, electric fields and other physical methods that do not require production interruption are of considerable interest. These methods are among the most promising, environmentally friendly, operating continuously and allowing reducing the cost of pest control while increasing its effectiveness. Therefore, among the various measures to ensure the quantitative and qualitative preservation of grain stocks, pest control under the influence of microwave is essential.

When designing parachutists' clothing in the airspace, it is necessary to take into account the influence of dangerous and harmful factors in relation to them, including external environmental factors in which the parachutist is located, functional positions, movements performed by parachutists are established and analyzed, as well as consumer preferences are studied in detail. The process of designing a suit for skydiving in airspace includes the following important stages: the relationship of clothing and anthropometric points in accordance with the requirements of ergonomics. It takes into account the choice of a package of materials based on comparable characteristics of clothing in the process of protecting the human body, the development of the design of the projected product based on a mathematical model, the reduction of the process of long-term study of the structure. And at the design stage, it allows you to get products with a high level of ergonomics. The proposed information and logical scheme for designing an ergonomic suit for skydiving allows you to determine the type, sequence and relationship of work at each stage of the design. In the course of the study, polynomial dependences of changes in the dynamic effects of dimensional features of parachutists' figures on angular biomechanical parameters of movements in the main links were revealed. Special clothing that determines the compliance of parachutists in the airspace with the conditions of the study of anthropometric points that change based on movement is determined by functional and ergonomic features. At the same time, the variability of the type of the initial model designs of workwear is justified in accordance with the variety of design conditions for movement in airspace.

Currently, pollution due to textile materials is a crisis that threatens the whole world. Due to concern for the environment, our society has faced challenges when it comes to finding eco-friendly substitutes for textile fibers and leather materials. This can be achieved using renewable or recycled polymers or materials that are either readily biodegradable or easily recycled at the end of a product's life. Thus, the material is made from biodegradable natural resources, which is widely available, is economical and environmentally friendly. The article shows studies on the development of bio-based skin from fruit waste, the difference in the appearance of visual characteristics from banana peel, kiwi and apple residue, and depending on the basis for the cotton gauze material. Also, the article consists of the result of testing this material on a device for measuring tensile strength. The value of the study and the practical significance of this work lies in the possibility of further use of biologically based leather as a substitute for natural or artificial leather.

It is known that the dyeing process used in laboratory conditions does not allow taking into account the influence of such parameters as the flow rate of the dye solution, the density when placing the dyed fibers, etc. In this regard, the article considers the use of a plant for dyeing textile materials, including dyeing fibers weighing 1-10 grams. In this regard, the article considers the use of a plant for dyeing textile materials, including dyeing fibers weighing 1-10 grams. The influence of the speed of movement of the dyeing system in the range of 1.1 to 1.8 m/min and the weight of the fiber in the dyeing volume in the range of 27.7-125 kg/m³ on the absorption of dyes from the dye bath was studied. When changing the speed of the flow of the dyeing system in the range of 1.1-1.43 m/min, an increase in the content of the dye on the fiber and an increase in the brightness of the color in the range of 37.5-48.9 are observed. It should be noted that with an increase in the flow rate of the dyeing system over 1.43 m/min, the amount of dye on the fiber decreases the brightness to 41.6. This can be judged from the results of measuring the brightness of the color and the coefficient of unevenness, which amounted to 11.24%. The use of the considered installation for dyeing textile materials in the conditions of dyeing shops of the finishing production of the textile industry will allow you to quickly introduce new dyeing recipes and significantly reduce the time for their practical implementation.