The poultry industry is one of the fastest-growing industries worldwide, and broiler chicken meat is one of the main sources of meat. To speed up the growth of chickens in a short period of time, poultry farmers use antibiotics that prevent disease and stimulate growth by increasing the rate of feed intake and reducing mortality from pathogen attacks. This study may be useful in analyzing antibiotic residues and aid in scientific research. Samples of broiler chicken meat from different producer firms were purchased from the Almaty market. The analysis was done by chromatographic method and enzyme immunoassay. The Ridascreen test kit was used for the immunoassay. This article presents the results of the study of meat of broiler chickens of domestic and foreign producers for the presence of antibiotic residues used as growth stimulants. The researches have shown that imported meat of broiler chickens from the USA has 10-20% higher antibiotic content than the permitted level by the amount of antibiotic residues, and meat from Ukraine is 10-13% higher in antibiotcs than the permitted level. The content of chloramphenicol is within the norm in all samples. Kazakhstan and Russian samples of broiler chicken meat meet the requirements of regulatory documents in force on the territory of the EAEU and the results showed that they contain only traces of antibiotics chloramphenicol and tetracycline. Analysis of imported broiler chicken meat (USA, Ukraine) showed the presence of antibiotic residues such as tetracycline and chloramphenicol, exceeding the maximum allowable level. To find out the effect of heat treatment on reducing the amount of antibiotics in broiler chicken meat, pates were made using different modes of heat treatment. As a result of heat treatment, the antibiotic content of poultry muscle tissue is significantly reduced.

This article analyzes the results of studies on the nutritional value and biological value of fermented semi-smoked sausage. We studied the change in the quality of meat raw materials during the processing of beef of the first and second grades with propionic acid bacteria. Meat raw material was processed in the amount of 0,1 % at the ripening stage. Bacterial cultures cause rapid hydrolysis of meat biopolymers, which makes it possible to intensify the technological process. Domestic and foreign scientists have proved the correctness of the direction of using modern biotechnology, namely enzymatic, in order to increase the yield of finished sausages, reduce the duration of heat treatment, and increase their biological value and nutritional value. It has been determined that propionic acid microorganisms lead to the significant formation of free amino acids and volatile fatty acids, thereby improving the taste and organoleptic characteristics of the finished sausage product and speeding up the formation of the product consistency. Considering the fact that the propionic acid microorganism grows at low temperatures, has a high activity against pathogenic microflora, and also has the ability to increase the content of fatty acids, amino acids, vitamins, and minerals, effectively use microorganisms as starter cultures in the processing of meat raw materials.

The article presents the results of research on the study of the chemical, mineral and amino acid composition of the initial and final materials of the production technology of a fermented milk product enriched with an extract of vegetable raw materials. As a sample of the initial product, the optimal composition of a combination of two types of dairy raw materials, 15% mare's milk and 85% cow's milk, obtained during experiments, was selected. The final product is a fermented milk product obtained from combined dairy raw materials. It was found that in the combined dairy raw materials, the mass fraction of protein is 3.86%, the mass fraction of fat is 4.66%, the mass fraction of carbohydrates is 4.95%, in the fermented milk product, the mass fraction of protein is 4.04%, the mass fraction of fat is 4.85%, the mass fraction of carbohydrates is 6.05%. The energy value of the fermented milk product, in kcal -82.5, of the combined feedstock -75.94 kcal. The amino acid composition in the studied samples showed the presence of such components as – arginine, lysine, tyrosine, phenylalanine, histidine, leucine+isoleucine, methionine, valine, proline, threonyl, serine, alanine and glycine. The mineral composition of the combined dairy raw materials in weight% is 14.15 calcium, 15.41 potassium, 12.36 phosphorus, 1.38 magnesium and 7.34 sodium. The results of the analyses confirmed the nutritional and biological value of both the initial and final products, the technology being developed for the production of functional dairy products.

This scientific article presents the results of studying the nutritional value (vitamins, antioxidants, organic acids) of marshmallows based on local vegetable raw materials (cranberries, currants, strawberries, apples) with the addition of powders from medicinal herbs (sea buckthorn leaves, St. John's wort, rosehip) in order to widen the assortment of immunostimulating confectionery for functional purposes. Based on the results of scientific research, the highest content of antioxidants is found in currant-apple and apple marshmallows (1.19 mg /100 and 1.15 mg/100g), most of the B vitamins: B1 in apple marshmallows with the addition of sea buckthorn leaves (0.191 mg /100g); vitamins B2 (0.511 mg /100g) and B6 (0.099 mg / 100g) in currant-apple marshmallows with the addition of St. John's wort; B5 in cranberry-apple marshmallows with the addition of sea buckthorn leaves (0.022 mg / 100g). Vitamin C content prevailed in strawberry and apple marshmallows, 0.109 mg/100g and 0.284 mg/100, respectively. All types of marshmallows with the addition of powders from medicinal herbs also distinguished themselves by a high content of organic food acids. Thus, it should be noted that the developed assortment of marshmallows has optimal indicators of nutritional value and meets the requirements for functional confectionery products.

Recently, in the CIS countries and abroad, to compensate for the mineral deficiency of feed rations and reduce their cost, substances of natural origin have increasingly begun to be used: zeolites, travertines, sapropels, bentonites, etc. The prlackblem of the widespread use of natural minerals in the diet of farm animals and poultry represents a pressing issue, given their distinctive properties, waste-free technology, environmental friendliness, and relatively low cost. One of these minerals suitable for use in poultry nutrition is vermiculite (hydromica, hydrous silicate of magnesium and iron of variable composition). The purpose of the study is to determine the physicochemical composition of vermiculite from the Kulantau deposit, and its use as a mineral in the production of animal feed and development of compound feed recipes for broiler chickens Cobb500. The physicochemical parameters of vermiculite, a natural mineral, have been determined. The research analyses were carried out in the research laboratory for assessing the quality and safety of food products of the Almaty Technological University. Feed recipes were developed at LLP “AGRO FIT KAPSHAGAY”. The compound feed recipes for Cobb 500 broiler chickens of 13-28 days were tested at JSC “Alel agro”, in poultry house No. 3.

The need to extend food products' shelf lives is growing as a result of efforts to cut expenses and minimize food waste. The food industry is interested in solutions that would make it easy to keep food fresh and safe for as long as the product is on sale. The purpose of the study is to develop a biopolymer-based colorimetric indicator for monitoring of meat and fish freshness. The significance of the research is to provide food safety via control of the freshness using green and cheap methods. The objects of the study are natural and artificial indicators. The paper presents natural indicators such as curcumin, pomegranate, beetroots, and carrot juice which were incorporated into the compositions of food freshness indicators. The obtained indicators were compared with an artificial indicator, bromothymol blue, and phenol red, concerning their volatile amine monitoring. Additionally, a model of volatile amine release based on the different ammonia solutions was applied in the research. The response of freshness indicators was estimated by the observation of color changes. Compared to the artificial indicators, the curcumin and pomegranate juices gave a similar response. Beetroot and carrot juices did not provide a desirable color change. Further research was made on the development of biopolymer containing freshness indicators based on bromothymol blue and phenol red. The indicators were evaluated for their response to the spoilage of fish and meat samples in the test tubes and in food packaging. Thus, two artificial indicators could be incorporated into effective food freshness indicators for smart packaging.

In modern conditions scientifically proved requirements to quality of slaughter cattle and meat are defined by the standards considering conditions of manufacture of raw materials, its processing, requirements of the consumer. The standards formulate and regulate in detail the measures that control the quality of products. On the basis of standards are built procurement prices, premiums, discounts at all stages of production, circulation and consumption. Standards cannot remain unchanged for a long time, as the requirements for the quality of meat are constantly changing. This research work is aimed at developing a standard for cutting and deboning of cattle meat according to international requirements, which are exported to countries near and far abroad. This article presents the results of research related to international standards for cutting and deboning of veal carcasses. The fat content of young cattle meat has been estimated, as well as its classification by classes and additional classes and categories. Depending on age and breed, chemical and morphological compositions of meat of young cattle were studied. Qualitative indicators of post-slaughter meat of young cattle, the degree of maturity and meat spoilage were checked. The boundaries and cuts of their fore and hind quarters were also determined. As a result of the research, standard models of meat and fat coloration, marbling were studied and determined. The innovative technique of cutting and deboning of carcasses of cattle on the production sites of IE "Manashov A.A." and LLP "Meat Processing and Service" was introduced. The results of the analysis indicate the need to take into account these data in the development of technological scheme of cutting and deboning of veal carcasses, corresponding to international standards, and their subsequent implementation at meat processing enterprises of the Republic of Kazakhstan.

During storage, the organic substances of milk undergo a number of complex changes in composition and properties, and new chemical compounds are also formed that radically change the nutritional value, normal appearance, taste and smell of the product under the influence of a number of factors. factors. Regulation of biochemical and microbiological processes during storage and processing of milk is a current trend in the dairy industry. The purpose of the experiment is to determine the effect of antibiotics on the chemical composition, microbiological parameters and organoleptic properties of raw milk and fermented milk products. During the research, it was found that with increasing concentration of penicillin, the consistency of yogurt becomes liquid and heterogeneous, with an off taste and odor. The number of lactic acid bacteria was 3.1 × 10⁴ CFU/ml with the maximum amount of antibiotics in the product (0.1 mg/kg) and 3.4 × 10⁸ CFU/ml without it. Statistically significant differences in the organoleptic properties of yogurt were obtained at the highest concentration of chloramphenicol (0.1 mg/kg). In the remaining samples studied, antibiotic concentrations did not affect the consistency, taste and smell of the product.

Currently, the meat industry has accumulated considerable experience in the efficient processing of cattle byproducts. But the share of their use for food purposes remains low. This concerns, first of all, the treatment of the multicameral stomach of cattle. The future direction of scientific research is the use of these by-products in full. This article discusses the technological processes of processing by-products of cattle (tripe and reticulated tripe) using waste from the dairy industry. One of the concrete and effective ways to solve the problem is to carry out the processes of biotechnological processing of cattle. To reduce the time of heat treatment and eliminate the specific odor characteristic of the scar, and to reduce the mechanical strength, a technology for processing cattle rumen with whey is proposed. The nutritional value and consumer properties of cattle by-products (rumen, reticulated rumen) have been investigated as a source of food raw materials, the prospects of use are assessed. In this work, the possibility of treating the scar of cattle with serum was investigated. Studies of the physico-chemical composition and biological value of by-products have shown a high content of proteins and minerals, amino acids in the abdominal and retina. A solution of whey is recommended for softening and cleansing the rumen of cattle and reticulated cattle. Processing of collagen-containing raw materials with biologically active substances using whey microorganisms should be recognized as one of the promising areas.

The difficulty in solving a multicomponent formulation problem is that five or more ingredients are currently used in product design. Solving a system of linear equations and inequalities with such a large number of variables manually presents significant difficulties, in which formulation errors are not excluded. In the work the methodology of computer modelling of multicomponent meat products is presented, which is realized on an example of technology of minced meat production. The aim of the research is to design the mathematical model of minced meat with the addition of new protein-carbohydrate compositions (PCC). The objects of research are minced meat, PCC, which includes chickpea flour, whey protein concentrate, ground soy and water for hydration. Implementation of the design method was carried out with the software system Microsoft Excel with the "Solution Finder" add-on. Work with the Excel spreadsheet processor is based on entering the data required for calculation, calculation formulas into the corresponding cells of the spreadsheet. The article presents the results of the study of the nutrient composition of minced meat with the addition of the new PCC. By means of mathematical modelling, the formulation of minced meat with PCC was optimized. Nutritional and energy value, vitamin, mineral and amino acid content of the obtained minced meat were determined. A targeted combination of ingredients made it possible to obtain food products with a given composition and properties.

The enrichment of a socially significant food product - bread with important components is a widely used and effective mechanism for correcting the nutrition of the population. The basis of scientific research is the study of the possibility of using water - ethanol extract from walnut shells in baking technology, its effect on the baking properties of flour and wheat dough in general. The article presents the chemical, amino acid composition of the water-ethanol extract obtained from the walnut shell, which has therapeutic and prophylactic properties, high nutritional value, its safety and expediency of use to improve the technological properties of the dough are confirmed. The main parameters characterizing the fermentation process were studied: the dynamics of the dough rise, the gas-forming, gas-retaining ability of flour and wheat dough at different dosages of the injected water - ethanol extract from the walnut shell. Experiments were carried out with the replacement of water with water-ethanol extract in the amount of 10, 20, 30 and 40% of the calculated amount of water for kneading. A comparative evaluation of the experimental and control samples of wheat dough showed that the test samples had the most optimal characteristics when 20% water-ethanol extract was applied. At the same time, the gas-forming capacity was increased by 18%, the gas-holding capacity was -19%, while reducing the duration of fermentation of the dough. The article scientifically substantiates the choice of the ingredient composition, the expediency of using water - ethanol extract from walnut, introduced to improve the baking properties of the dough.

The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is one of the promising prebiotics and its use in supplementing dairy product formulations. However, the important point is to produce safe products according to the current standards of the country of production and sale. This article identifies critical control points and conducts a metrological study of quality control at each stage in the production of a new fermented milk product with the addition of enterosorbing dietary fibers. The study identified potential and five critical control points and presented an optimized scheme with factors that ensure the safety and quality of the final product.

The development of new functional food products containing probiotics and prebiotics of plant origin has actual scientific and practical values. The presented study purpose is the creation of fermented milk products based on L.acidophilus with the introduction of an extract of the Sanguisorba officinalis or great burnet as a prebiotic. Extracts from the great burnet rhizomes and roots have an antimicrobial activity, specifically against the bacteria Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus with pronounced bactericidal effect on various microbes of the dysenteric and paratyphoid groups, a detrimental effect on Trichomonas, fungi of the genus Candida and Giardia. Physicochemical and microbiological indicators during ripening and storage of the obtained fermented milk products based on L.acidophilus with great burnet extracts are considered. Titratable acidity, water-holding capacity, the number of lactobacilli, viscosity, and organoleptic values of fermented milk products are analyzed. It is established that the product with great burnet dry extract at a concentration of 10^-3 g/cm^3 has maximum scores for organoleptic, physicochemical, and microbiological indicators. The developed bio-fermented milk product enriched by antioxidants from extracts of biologically active compounds of great burnet will meet the national and international consumers’ demands with recommendations for therapeutic and preventive nutrition and a healthy lifestyle.

This article presents improved technologies for the production of meat and dairy products, from goat milk and goat meat, using whey. The purpose of the research is to develop the technology and component composition of soft cheese and low - calorie sausage products enriched with whey protein concentrate. The scientific novelty of the project is to conduct experimental studies to study the chemical composition and technological properties of milk and meat of goats of indigenous breeds of the Pavlodar region and milk of imported goats of the Zaanensky and Gorky breeds. The enzyme preparation and its concentration, which provides the necessary density and viscosity of the resulting protein clot, are also justified and selected. A new method of enriching a meat product with whey proteins has been developed, which forms the appearance and appearance on the slice of a new type of sausage made from goat meat of indigenous breeds. The practical significance of the work lies in the development and optimization of the formulation and improvement of the technological process for the production of new types of meat and dairy products, from goat milk and goat meat, increased nutritional and biological value using whey. During the implementation of the research project for the development of the formulation of soft cheese from goat's milk and sausage product from goat meat, theoretical and experimental studies were carried out on the selection and justification of functional components (protein concentrates from secondary dairy raw materials). Formulations of new types of soft cheese and sausage products with a long shelf life, enriched with whey concentrate, have been tested in the laboratory conditions of the Department of Biotechnology of the NAO Toraigyrov University, as well as their storage capacity has been determined as a result of the conducted studies. In addition, qualitative (organoleptic, physico–chemical, microbiological) indicators of prototypes of finished products were determined.

The purpose of this was to investigate the species diversity of plants in the Pavlodar region to obtain the target product and its recommendation for mass production and use in catering points. The species composition was presented in the form of 5 plants, such as narrow-leaved loch (Elaeagnus angustifolia), blood-red hawthorn (Crataegus sanguinea), siberian saltpeter (Nitraria sibirica), medicinal asparagus (Asparagus), viburnum opulus (Viburnum opulus).The article presents research data on the organoleptic parameters of coffee-replacing beverages obtained from plant raw materials growing in the Pavlodar region. The results allow us to consider local vegetation as a potential raw material for the production of caffeine-free coffee drinks, including inexpensive and affordable ones in the region.

The article is devoted to the study of baking properties of flour made from microwave disinfected grain. The article also discusses methods that can assess the quality and safety of grain products. Measures taken for disinfestation of grain storage facilities are complex, expensive and require a complete shutdown of production, so it is relevant to search for new approaches to disinfestation of grain storage facilities without complete suspension of the work process. In this regard, methods of grain disinfestation using microwave radiation, electric fields and other physical methods that do not require stopping production are of considerable interest. The results of studies have shown that the use of microwave irradiation with high-frequency electromagnetic fields significantly increases the efficiency of destruction of pests in grain. The analysis of the effect of microwave irradiation on moisture, gluten content and temperature of grain indicates that the use of electromagnetic fields with a power of 180 W for 120-160 seconds does not affect the physical and chemical characteristics of grain. According to organoleptic evaluations, at optimal treatment parameters (180 W/m2 for 120-160 seconds) the color, aroma and taste of grain remain unchanged.

In the production of extruded protein textures, the method of multifaceted experimental planning was considered using the recurrence plan of the central composition. The work created a mathematical model of mass exchange in the extraction process layer to obtain the main factors of extraction kinetics (layer, solvent velocity, particles, and longitudinal mixing coefficient) to parameters (internal diffusion coefficients). Carasora protein concentrate was used as the object of the study. Carasora is a wonderful plant, which is used in various fields of production, as well as multifunctional food products in the form of fats, seeds, and proteins. Carasora provides not only rich protein, but also natural dietary fiber and healthy fatty acids, which makes carasora proteins useful for vegetarians and vegans. Because of these qualities, we plan to use pure extruded protein textures from carasora and have developed a mathematical model to find appropriate uses.

The article presents the results of studies conducted to identify the biological effects of active and food additives on the organoleptic, physico-chemical parameters of yogurt made from goat's milk. The aim of the work is to improve the recipe of goat's milk yogurt with natural sweeteners. A yogurt made from goat's milk was created with the replacement of refined white sugar with natural sweeteners, its organoleptic and physico-chemical parameters were studied. The practical significance of this work lies in the fact that a recipe-component composition and a method for producing yogurt from goat's milk without refined sugar, with the addition of natural sweeteners, which are good because they are products that contain a number of substances useful for health. A parametric scheme of the technological process of yogurt fermentation is presented. The organoleptic parameters and physico-chemical properties of goat's milk yogurt with the addition of stevia and erythritol extracts meet the requirements for yoghurts. As a result of research, a technology for the production of yogurt from goat's milk using natural sweeteners erythritol and stevia has been developed, a product with high nutritional and biological value has been obtained, and also has pleasant taste qualities, hiding the specific taste of goat's milk.

Biodegradable gelatin-based films have been obtained in the presence of carboxymethylcellulose (CMC) additives intended for use as packaging of food products and drug carriers. By methods of scanning electron microscopy and measurement of film roughness, it was found that films obtained from a mixture of CMC and gelatin have the greatest roughness. It is shown that the introduction of CMC into the composition of gelatin films leads to a sharp decrease in the strength and modulus of elasticity of the films, however, the deformation has maximum values at a mass ratio of CMC / gelatin equal to 0.7. This is explained by the formation of associates due to H-bonds and electrostatic interactions between functional groups of gelatin proteins and polysaccharide macromolecules, stabilized by hydrophobic interactions between their nonpolar sites. The barrier properties of films based on CMC and gelatin have been studied. It is shown that CMC-based films have the highest air permeability and the lowest water resistance, which is due to the texture of the film material. Based on IR spectroscopy data, it was found that films obtained from a mixture of CMC and gelatin are the most stable. Glycerin was used to regulate the deformation of the films.

Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the creation of technology for meat products is to reduce the content of toxic substances in products and enrich their composition with vitamins, macro - and microelements through natural raw materials. The presented article shows the result of improving the quality indicators of finished products by adding vegetables to them in order to expand the range of semi-smoked beef sausages. Sausage products are meat products made from minced meat and heat – treated, their chemical composition and nutritional value are higher depending on the portion content, i.e. the content of complete proteins, irreplaceable polyunsaturated fatty acids, macro- and microelements and vitamins in the finished product the composition in the sausage recipe depends on the type and size of the portion. In the course of scientific work, it is planned to increase the nutritional and biological value of sausage by reducing the amount of nitrites and spices used in the production of sausages and adding vitamin-rich carrot juice instead. Carrot juice is a real depository of useful vitamins, micro and macroelements, and the antioxidants contained in it are able to prevent the appearance and development of malignant tumors. Especially vitamin A, which is contained in carrots, is characterized by strong antioxidant properties, it is formed from carotene, which enters our body, and it is easily absorbed through squeezed carrot juice. As a result of research, a recipe for new samples of semi-smoked sausages with the addition of carrot juice was created, a production technology was developed, and the nutritional and biological value of the resulting sausage product was determined. Carrot juice contributed to the formation of aroma, taste, color and high-quality characteristics of sausages.

The non-alcoholic and low-alcohol beer market has grown significantly in recent years and is predicted to continue growing. However, non-alcoholic and low-alcohol beers have organoleptic problems and are not recognized by many consumers. The increasing popularity of alcohol-free beers (AFBs) fosters the industry's interest in delivering the best possible product. Yet, a remaining sensory issue of AFBs is the over-perception of wort flavor, caused by elevated concentrations of small volatile flavor compounds (i.e.aldehydes)still remains. Previously, molecular sieves (hydrophobic ZSM-5 type zeolites) were found as most suitable to remove these flavors by adsorption with high selectivity from the AFBs. In this work, a flavor-improved beer is produced at a pilot-scale using this novel technology, and its chemical composition, sensory profile, and stability are evaluated against a reference. Aldehyde concentrations in the flavor-improved product were found 79–93% lower than in the reference. The distinct difference was confirmed with a trained sensory panel and could be conserved even after three months of ageing at 30ºC. Future work will focus on the process design to scale up this technology. It is established that the release of a new kind of beer is economically profitable, since the expansion of the range contributes to a more complete use of production capacity, and consequently, reduced costs per unit of production, which ultimately leads to an increase in the profit of the enterprise.

The article sets out data on the development of a specialized product for sports nutrition “Fruit-milk bar” with directed preventive properties. A scientific justification of the choice of raw materials with an increased content of the full-fledged protein of animal and plant origin, polyunsaturated fatty acids, easily digestible carbohydrates, organic acids, water-and-fat vitamins, macro-and microelements, bioflavonoids, collagen. The purpose of this study was the scientific substantiation and development of a new specialized product for sports nutrition based on local raw materials with increased food and biological value. The work used generally accepted analytical, physicochemical and technological research methods. The choice of raw materials and the composition of the product aimed at resolving issues to increase the body's resistance to increased physical and neuro-emotional stresses are justified. The recipe is given the product preparation technology, data on the physicochemical and organoleptic indicators of the product, as well as safety indicators, are given.

The article considered the effective issues of preparing a set of quality of special clothes for express delivery courier service, strengthening corporate culture and promoting the brand. The special uniform of the employees ensures the reputation and reliability of the service companies, which increases the professional image of the service. A special uniform, made of textured materials mixed with corporate colors, allows customers to immediately identify the field of service, increases its recognition in this field and the loyalty of its work. In the preparation of express delivery courier clothing sets, mixed textured materials were selected and the wear resistance, non-cracking and friction resistance properties of the various materials package met the specified index requirements, the state technical regulatory committee analyzed the standard indicators in the test samples. The multi-functional express delivery courier clothing set prepared according to the requirements of modern fashion has the importance of creating a new composition of the suit in new constructive and artistic solutions for each season, making the transformation of the courier clothing according to the function impossible. On the basis of the above-mentioned factors, courier clothing is transformed according to the service. A set of clothes prepared with reflective elements ensures the safety of the courier (front waist, back waist, sleeves, trouser seams). Courier's special work clothes made from a package of mixed textured materials, express delivery set is easy to service and meets operational requirements, its shape allows comfortable operation in any weather without hindering movement and extends the service life.

The article considered the effective issues of preparing a set of quality of special clothes for express delivery courier service, strengthening corporate culture and promoting the brand. The special uniform of the employees ensures the reputation and reliability of the service companies, which increases the professional image of the service. A special uniform, made of textured materials mixed with corporate colors, allows customers to immediately identify the field of service, increases its recognition in this field and the loyalty of its work. In the preparation of express delivery courier clothing sets, mixed textured materials were selected and the wear resistance, non-cracking and friction resistance properties of the various materials package met the specified index requirements, the state technical regulatory committee analyzed the standard indicators in the test samples. The multi-functional express delivery courier clothing set prepared according to the requirements of modern fashion has the importance of creating a new composition of the suit in new constructive and artistic solutions for each season, making the transformation of the courier clothing according to the function impossible. On the basis of the above-mentioned factors, courier clothing is transformed according to the service. A set of clothes prepared with reflective elements ensures the safety of the courier (front waist, back waist, sleeves, trouser seams). Courier's special work clothes made from a package of mixed textured materials, express delivery set is easy to service and meets operational requirements, its shape allows comfortable operation in any weather without hindering movement and extends the service life.

In pigment printing, a pressing issue is the search for new binders for printing inks. The work examines the search for accessible and cheap polymer preparations that have cross-linking properties and are capable of forming strong, elastic and transparent films to create an effective low-component and environmentally friendly pigment printing technology. The use of polyurethane dispersions in various proportions with additional cross-linking agents has been studied. They used methazine, carbamol GL, and PVA. For the Aquapol - Methazine mixture, it is necessary to use the ratio with the lowest content of thermosetting resin precondensates. When using PVA, the optimal ratio is 1:1. When adding Aquapol 12, the color fastness to dry rubbing and washing is 5 points. PVA increases the adhesion of the print to the fabric. In the case of PVA, the fingerboard is softer. With increasing concentration of PVA in the composition, the hardness either does not change or decreases. After modification of polyurethane dispersions with PVA, its use is economically beneficial.

For this study samples of cotton fabric with different relief weaves were selected to study the effect of polymer-based hydrophobising composition on hydrophobicity and performance properties of monochrome fabric of different surface structure. The processing of the fabric was carried out using the plius method. The fabric samples were treated with hydrophobising compositions based on Tubiguard SCS-F, based on EcoperlActive and hydrophobising emulsion. During the experiment it was observed that the fabric pieces soaked with EcoperlActive based hydrophobiser lost their water resistant properties and therefore could not be used. High values of hydrophobicity were observed in samples with relief surface, treated with hydrophobising emulsion as well as with fluorine dispersion. The stability of water repellency is achieved by heat treatment of plated samples at 150-160°C for 6-7 min. It should be noted that the hygienic and colour characteristics of cotton samples are not significantly affected by treatment with all three hydrophobic compositions. The results of the research contribute to the expansion of the range of fabrics with hydrophobic property for household and technical purposes by regulating the composition of hydrophobising composition and the mode of treatment, as well as the choice of fabrics with different surface structure.

The article discusses methods for manufacturing lined weave plush knitwear and ways to reduce the material intensity of knitted fabrics. The purpose of the study is to reduce the material consumption of products while maintaining operational, hygienic and aesthetic properties in the production of knitted fabrics. As a result of experimental work, the technological capabilities of the KН-323D flat knitting machine were studied and new types of lined weave plush knitwear were developed. Comparing the bulk density of plush knitwear with elongated lining broaches with the main base weave, it is clear that the presence of elongated lining broaches in the knitwear structure increases the thickness of the knitwear and reduces the bulk density. The breathability of a lined weave plush jersey is significantly less than that of a basic weave. It has been established that air permeability coefficients can be reduced to 33.1% (46.3-66.9 cm³/cm²∙sec) by adjusting the length of the threads of the lining broaches of plush knitted fabric of lined weave. Regression equations are derived to determine the dependence of bulk density, breaking load (along the length and width) and the air permeability index of knitted fabric on technological factors. Mathematical models were built in Excel using regression equations. The research results make it possible to improve the quality and consumer properties of knitted products, and to select advanced production technologies for their production.

This article presents the results of a questionnaire survey of specialists regarding the formation of components of diving suit packages to ensure the reliability of equipment and life safety when carrying out deep-sea diving for maintenance in hydraulic structures. The purpose of these studies was to identify the main indicators that require priority research items when creating a new diving suit with increased protective properties. 50 diving service specialists took part in the survey. The survey results were processed using standard methods. According to experts, the most significant are X4 - material structure, porosity and thickness considerations, X8 - strength and waterproofness of connecting seams, X3 - elasticity (extensibility) and X5 - wear resistance with a concordance coefficient ω=0.79>0.6 showing sufficient agreement between expert opinions. The results obtained revealed the priority areas of research for the development of a special diving suit that ensures maximum safety for a diver in deep-sea professional conditions. 

The comfort of shoes is one of the main indicators of the quality of shoes, which ensures the normal functioning and development of the foot in the process of growth and in general. In turn, the normal functioning and development of the foot determines the normal state of the whole organism, since the appearance of deviations in the foot leads to disturbances throughout the body. In the work, measurements of the feet of young men of the Zhambyl region were carried out in order to develop a size range of shoes, design shoe lasts and shoes with rational dimensional indicators. The measurements of the young men's feet were carried out using both standard and modern 3D scanning methods. The measurements were carried out among schoolchildren and students of higher educational institutions aged 15 to 18 years. As a result of measurements of young men's feet, variational series of dimensional characteristics, statistical data, and correlation-regression equations were calculated. The analysis of the obtained data was calculated using the methods of mathematical statistics and programming. The results of the study of the size of the feet will improve the socio-economic situation, which is expressed in providing the population of Kazakhstan with comfortable shoes that would take into account the anatomical, physiological and psychological characteristics of young men in Kazakhstan. The given data on the size of the feet of young men can be used in shoe factories, organizations for the tailoring of orthopedic and special shoes.

After a long way of development, leather production is considered as one of the leading industries in many countries of the world, using advanced achievements of science, technology and new technologies. Leather is considered a raw material after the use of animal products as meat products. However, many chemicals are additionally used to treat the skin. This creates a barrier to the environmental friendliness of the skin and the environment. But recently, due to environmental pollution, the question of replacing chemical production substances with natural substitutes has arisen. The purpose of the work is to replace chemical dyes with natural extracts in the leather industry in order to protect the environment, to determine the resistance of colored leather to water drops. This work was carried out in order to study the colour fastness of leather, what colored with natural extract. Colour fastness to water spotting was determined and analyzed. Walnut shells were used as extracts of natural dye. Three different samples were taken as control samples: a sample prepared using a standard chemical pigment, a sample prepared using water instead of a chemical pigment, and a leather sample that had not been finished. According to the results of the analysis, it was found that the leather dyed with natural extracts has a good coloring quality. Extract of walnut shell can be used as a dye instead of chemical pigments in the leather industry.