The development of technologies and new recipes for bakery products with increased nutritional value is a promising direction for the food industry. The expansion of the assortment is due to the introduction of additional raw materials, one of the options of which is rice and buckwheat flour. Rice and buckwheat flour contain a wide range of biologically active substances that, when added to food, have a beneficial effect on the human body. The main objects of research were flour composite mixtures obtained by mixing wheat flour of the first grade, rice, and buckwheat flour in a percentage ratio of 95:2:3, 90:3:7, 85:4:11, 80:5:15, 75:6:19, accordingly. The aim of the study was to study the influence of secondary raw materials of grain processing on the rheological properties of the dough to justify their introduction into the production of bakery products for functional purposes. The study of semifinished product samples was carried out using the following devices: Chopin alveograph (NG with the prefix alveolink) and Mixolab 2 (CHOPIN Technologies, France). The study of the rheological properties of the test samples under study showed that the introduction of secondary raw materials of grain crops – rice and buckwheat flour into the formulation of wheat bread in a dosage of 4% - 11%, respectively, improved the rheological and physico-chemical properties of the dough, which contributed to the development of the formulation and technology of a new type of enriched bread.

This article considers obtaining microcapsules using the spraying method by enhancing the device. To enhance the device, the peristaltic pump, peristaltic pump drive motor, and filter were replaced. The replaced components were substituted with a circulation pump, nozzle, and jikler. For the jikler experiments, solutions were prepared at concentrations of 0.5% and 1% alginate. At a concentration of 0.5% alginate, the capsules obtained by spraying were soft, irregularly shaped, with an average diameter of 2.0×10^-3 m due to their low viscosity. At a concentration of 1% alginate, the capsules obtained by the drip method were spherical, with correct shapes, and solid, with an average diameter of 4.90×10^-3 m due to their high viscosity. For experiments with a nozzle, solutions were prepared at concentrations of 0.5% and 1% alginate. At a concentration of 0.5% alginate, the capsules obtained by spraying were soft, irregularly shaped, with an average diameter of 2.56×10^-3 m due to their low viscosity. At a concentration of 1% alginate, the capsules obtained by the drip method were uniformly round and dense, with an average size of 3.34×10^-3 m due to their high viscosity.

The impact of reducing pork fat levels from 21% to 5% with varying concentrations of blue corn germ (2%, 3.5%, 5%, 8.5%, 13.5%, and 18.5%) on the physicochemical and textural properties of low-fat frankfurters was investigated. Decreased fat content correlated with reduced cooking loss, moisture content, and total lightness, redness, and yellowness of the sausages. Conversely, increased firmness and chewiness were observed. Frankfurters containing higher levels of blue corn germ exhibited enhanced firmness and chewiness compared to those with lower levels. Analysis of frankfurters with different fat and blue corn germ levels revealed an increase in hardness until the 8th day of storage, followed by a decrease by the 14th day. Optimal results were observed in samples containing 20% pork fat and 5% blue corn germ. However, excessive blue corn germ inclusion did not yield positive effects.

Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, crystalforming, water-absorbing ability, and emulsifying ability are of great importance. Like any gel-forming fiber, pectin helps remove heavy metals from the body such as lead, mercury, cadmium, etc. MCP may be better suited for these purposes, as it has been used in four clinical studies of heavy metal detoxification. Considering the accumulation of radioactive elements, heavy metal salts and pesticides in the environment and the human body, Jerusalem artichoke, which is rich in pectin substances, carotene and dietary fiber, is of particular interest. It is also economically beneficial as it is a domestic raw material. The goal of scientific research is to obtain a new type of functional bread with the addition of vegetable pectin. In this article, it was determined that the addition of pectin to dough has an effect on biochemical, colloidal, as well as microbiological processes. It also affects the physicochemical and rheological properties and reduces the content of contaminants. The work investigated that when pectin substances are added to the dough, its initial acidity increases. Acidity varied 2.2-2.4. It was also noted that in the test sample the fermentation process was more active; the activity of the fermentation process was associated with the addition of sugar along with pectin. As a result of this work, in order to improve the quality of bread and extend shelf life, pectin from raw materials of plant origin was added, the properties of bread samples with Jerusalem artichoke pectin with high performance were studied, and their organoleptic, physicochemical and safety indicators were studied. It was revealed that pectin reduces the content of some toxic elements by up to 100%. Practical significance: the conducted studies showed that the obtained samples of functional bread can be recommended for introduction into production to expand the range of bakery products.

Modern trends in people's nutrition are determined primarily by changed living conditions, in which the desire to reduce the time spent on solving everyday issues, including cooking, has led to the creation of a new range of food products, among which fruit snacks are especially distinguished. In non-CIS countries, apple chips are the most popular and have become in demand among consumers of almost all age categories. Apple chips from imported manufacturers have already appeared on shelves in Kazakhstan, which has presented domestic scientists with the urgent task of establishing their own production from apples growing in our country, since the raw material base of the southern regions can already provide industrial-scale production of various varieties of apples. Apple chips differ from traditional dried fruits in their organoleptic characteristics - their taste is richer, retaining the shape of the plates and crispy crust, and the vitamin and microelement composition is close to the composition of fresh apples. The goal of our research is to develop a technology for the production of apple chips from apple varieties grown on an industrial scale by farms in the Turkestan region using technological methods of blanching sliced apple slices with a special solution and convection drying them. As a research methodology, experimental research methods were used, including the selection of initial apple raw materials, the composition of the blanched solution, the regime parameters for processing apple plates in solution and their drying, and the use of expert methods for determining the consumer characteristics of finished apple chips. The article presents the results of research on the development of technology for the production of apple chips based on an assessment of the technological and consumer characteristics of the Jonagold, Golden, Granny, and Jeramin apple varieties. It has been established that to process them into apple chips it is necessary to select varieties of winter and late winter ripening. The selected ingredient composition of the blanched solution is 30 wt. % sucrose, 1.5 wt. % ascorbic acid, 0.5 wt. % citric acid. The cutting thickness of apple slices should be in the range of 1.5-2.5 mm. Regime parameters for processing apple plates in solution: t = 45-50 0C, processing time 3-5 minutes. The drying parameters for blanched apple plates have been set: t=100-110 0C, drying time 12-14 hours. The moisture content of the finished apple chips was 15%.

The study examined the impact of a protein-fat emulsion (PFE) derived from turkey skin and green buckwheat flour on the quality of cooked sausages. The aim was to investigate how the addition of PFE affects various characteristics of the sausage. The experiments demonstrated that adding PFE up to 30% while stirring for up to 8 minutes at 10°C improved the sausage structure. This was evidenced by an increase in pH values to 6.5, water binding capacity to 71.2%, and ultimate shear stress to 321.86 Pa. It was observed that stuffing temperature and mixing time influenced pH, water binding capacity, and ultimate shear stress. The study identified the optimal production conditions and determined the maximum amount of PFE that can be added to sausages. Additionally, it was found that green buckwheat flour enhances the structure of the minced meat, raises pH, and increases water-binding capacity. Furthermore, PFE was noted to improve the appearance and flavor characteristics of the sausages. These findings highlight the potential of these new ingredients to enhance the quality of cooked sausages in the food industry.

The study examines the influence of heating temperature during the convective drying of fruits on the mass fraction of moisture in the finished product. Convective drying is a promising method for preserving products, allowing the production of dried fruits that can provide essential nutrients year-round. The experiments detailed in this article aim to establish optimal fruit drying modes. Standard methods were used to analyze the experiments according to regulatory documents in force in Kazakhstan. The authors proposed diagrams of convective drying of the fruits in the south of Kazakhstan. According to the constructed schemes, it can be seen that the heating temperature during the drying process affects the final product. According to the analysis, an increase in heating temperature results in a decreased drying time. At the specified time, the highest conversion rate of the relative mass of the dried product is detected. Additionally, it was obtained that the temperature, size, and structure of fresh raw materials affect the period of maximum moisture volatilization rate. The authors carried out a sensory evaluation of the main quality indicators: taste, color, odor and consistency. The optimal characteristics of the indicators were determined. They were extracted at a heating temperature of 50 ....65 °C. Numerous experiments have shown that it is necessary to offer such convective drying parameters. Convective drying temperature for apples is 50-55 °C, for apricots - 55-65 °C, for prune plums - 60-65 °C. Such results will be useful in the technology of fruit and vegetable processing.

The food industry, covering industries that produce goods for consumption by the population, is a central link in ensuring food security. In this regard, high-quality, medically balanced and safe nutrition is of utmost importance. In this regard, the use of pectin substances as natural detoxifiers and whole-ground flour in the production of galets will solve the problem of meeting the needs of the population in safe food products with high nutritional and biological value. The aim of the work was to develop galettes of increased nutritional value using pectin concentrate and whole-ground flour from cereals. The article examines the effect of beetroot pectin concentrate on the quality of galettes made from a mixture of wheat and whole-ground corn, buckwheat flour. The optimal dosage of whole-ground corn flour of 15%, buckweat flour - 20.0% in the production of galets from wheat flour of the first grade, in which the quality of finished products is similar to control samples, is justified and determined. It was found that the nutritional and biological value of the developed galettes is higher than in the control samples, the products obtained meet the safety requirements of TR CU 021/2011.

Currently, ensuring high quality and food safety is an important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The current ecological situation is one of the factors determining the nutritional status of the population. Extracts of leaves and stems of rosehip, sea buckthorn and barberry were used as plant raw materials. The use of these plant raw materials is explained by the fact that their extracts of leaves and stems contain polyphenols with antioxidant, antimicrobial and carcinogenic properties. The effective amount of extracts of plant raw materials has been established. The obtained extracts were injected in an amount of 0.05% by weight of their solids. The optimal duration of hydration is 6 and 12 hours, but depending on the effectiveness of the time ‒ 6 hours. The grain is moistened at 23 ° C (room temperature). The effect of plant extracts on the microbiological sowing of grain during soaking and preparation of grain for production and prevention of microbial destruction of bakery products during storage is investigated. Extracts of rosehip leaves and sea buckthorn stems showed a pronounced antimicrobial effect against fungi of the genus Pénicillium. This eliminates the diseases of bread and improves its rheological properties.

The purpose of this work is to justify the choice of wild plants of Kazakhstan (rosehip, sea buckthorn, hawthorn) based on the study of their chemical composition and safety, in order to expand the raw material base and the possibility of using them in the technology of functional foods. As a result of the study of the chemical composition of hawthorn, rosehip and sea buckthorn fruits it was found that the content of vitamin C in hawthorn fruits is 27.8 mg, in rosehip fruits - 578.01 mg, in sea buckthorn fruits - 285.05 mg per 100 g of product. The content of vitamin E is 7.8; 1.8; 3.18mg, β-carotene - 9.27; 2.7 and 2.13 mg, dietary fiber - 7.2; 12.28; 2.24 g. The content of potassium in hawthorn fruit is 14.72 mg, in rosehip fruit - 26.18 mg, in sea buckthorn fruit - 197.18 mg per 100 g of the product. The iron content is 0.05; 1.7; 1.14 mg, Zn - 0.08; 0.23 and 0.004 mg, respectively. According to safety indicators, the studied plants meet the requirements of the regulatory documents. As a result of research on the nutritional value and safety of fruits of wild plants, the expediency of using them in the production of functional food products has been substantiated.

The development of technology for the production of buns with increased biological value using mulberry powder is a research aimed at creating an innovative product in the baking industry. Mulberry powder, rich in protein, amino acids and beneficial elements, is used as a dough additive to increase the nutritional value of buns. This process requires careful study of the effect of mulberry powder on the texture, taste and nutritional properties of baked goods. The research also includes optimization of the production process to ensure the optimal combination of biological value and sensory qualities of the buns. The resulting technology can be of significant importance for the production of functional foods with enhanced beneficial properties. Based on the work done, recipes and a technological scheme for the production of buns with the addition of mulberry powder concentrate have been developed, which is intended for the development of advanced technologies in the food industry. “Bun” bakery products are prepared using sourdough or unleavened dough.

Today, consumers pay special attention to the quality of their products. They also expect a high level of innovation. Thus, the dairy sector's supply is increasingly focusing on the use of various additives with proven health benefits. The modern market of functional products consists of 65% dairy products. The basis of the technology of functional food products is the modification of traditional products, which ensure an increase in the content of useful ingredients in them to a level correlated with the physiological norms of consumption. Many scientific studies from different regions of the world are engaged in research, and their goal is to identify herbal supplements that have a beneficial effect on the human body. A specific feature of plant raw materials is the ability to synthesize a large number of various chemical compounds of various natures that have physiological activity. This article presents the results of studies on the effect of a biologically active additive obtained by using whey protein concentrate, saskatoon berries and mountain ash. The results of the physico-chemical, organoleptic parameters of yogurt obtained using the developed dietary supplement are presented. It was found that the content of proteins, vitamin C, and polyphenols in the finished yoghurts significantly increased. An increase in antioxidant properties was noted. The data obtained indicate the biological value of the developed yogurt was enriched with BIO-AP-IRGA dietary supplement.

The increasing demand for high-quality pet food products and the need for strict safety standards have led to the exploration and development of technologies that can accurately and quickly assess the quality of these products. One such technology is Imaging Analysis (IA) systems, which offers automation, non-destructiveness, and costeffectiveness to meet these evolving requirements. Imaging Analysis (IA) systems electronically replicate human visual perception, enabling precise and efficient evaluation of images. Extensive research has highlighted its potential and demonstrated successful applications in examining and grading pet food products. This review paper introduces the fundamental components of computer vision systems, while also discussing their advantages and disadvantages. Additionally, it explores image processing techniques and provides a comprehensive analysis of recent advancements and potential applications in evaluating the quality of pet food products.

Semi-smoked sausages are one of the most popular meat products in the world. However, during long-term storage, semi-smoked sausages can be subjected to various unfavorable factors that can lead to deterioration of their quality and safety. This study evaluates the effectiveness of digital traceability in long-term storage of semi-smoked sausages. The main areas of research include conducting experimental studies to evaluate the effectiveness of digital traceability. The scientific significance of the study reveals the effectiveness of using digital traceability to ensure the quality and safety of semi-smoked sausages during long-term storage. The practical significance of the study is that its results can be used to implement digital traceability in the production of semi-smoked sausages. The study utilized blockchain technology to track the storage parameters of semi-smoked sausages. As an experimental object, semismoked sausages with the addition of vegetable components were developed. The storage parameters of the sausages were tracked for 3 months. The results of the study showed that digital traceability provides reliable and transparent control over the condition of semi-smoked sausages at all storage stages. Digital traceability allows monitoring of the following sausage storage parameters: temperature, humidity, light, oxygen, carbon dioxide. These parameters are critical to ensure the quality and safety of semi-smoked sausages. Digital traceability enables real-time monitoring of these parameters, facilitating timely interventions to prevent the deterioration of product quality. In addition, digital traceability ensures transparency of the sausage storage process. Any interested person can get access to information about product storage parameters. This helps to increase consumer confidence in the safety of semi-smoked sausages. The results of the study can be used to implement digital traceability in the production of semi-smoked sausages. The introduction of digital traceability will improve the quality and safety of semi-smoked sausages, as well as increase consumer confidence in this product.

The research work is aimed at studying the chemical, nutritional and organoleptic properties of pumpkin milk yogurt produced from pumpkin using a mixture of mare and cow milk in various ratios (2/5, 3/5, 1/1) and establishing standardized quality parameters. The chemical properties of the resulting product have improved, including the amount of protein, fat content, fibers, and available carbohydrates. Adding pumpkin to yogurt did not significantly change calories. By adding pumpkin pulp to mixed milk, the pH value decreased and the acidity of the finished yogurt increased (P≤0.05). The content of β-carotene and water-soluble vitamins in mixed milk-pumpkin yogurt was significantly higher compared to the control sample. Thus, yogurt prepared by adding pumpkin pulp to a mixture of mare and cow milk has high nutritional and consumer properties and is recommended for use as a therapeutic and prophylactic product. The practical significance of the study and its results are based on the use of a mixture of mare's and cow's milk and the softness of hard-shell pumpkin in the production of yogurt. The addition of pumpkin allows to increase the detoxifying properties of the product and the sweetness of mare's milk due to the high content of milk sugar. In this way, functional properties can be imparted to the finished products, providing the sweet taste of yoghurt without added sugar or sweeteners.

The relevance of the presented research on the development of gerodietary meat products is due to the fact that the relative preferences shown by older people to various protein sources, including animal protein sources such as red meat and poultry, as well as alternative plant-based protein sources, have not yet been identified. The food choices of older adults have not been studied, nor have their preferences and willingness to pay for different carbon tags depending on the protein source. The purpose of the study is to consider the current state and prospects for the development of gerodietary meat products. This article is an exploratory attempt to describe potential pathways for the development of nutritionally balanced gerodietary meat products aimed at helping older adults maintain an active and healthy aging process. The object of the study is age-related changes in the consumption of meat products. Age undoubtedly affects thresholds for recognizing basic tastes, especially sweet and salty. In particular, higher threshold values for sucrose and sodium chloride were found among older people compared to young people. Higher taste recognition thresholds create a natural need to add sugar and salt to food. The research methodology was a qualitative content analysis of the collected material. At the first stage, the texts of publications devoted to the production of gerodietary meat products were read and re-read in their entirety, that is, the so-called naive reading was carried out. Then thoughts were recorded regarding the integrity and relatively important elements of the publications read, arising on the basis of impressions aroused under the influence of naive reading. Further, all parts of publications related to the purpose of researching gerodietary meat products were divided into approximately identical semantic units. Qualitative content analysis involved grouping gerodiet meat products by identifying common characteristics between them, according to production processes and ingredients. At the next stage, the semantic units were subject to codification, and a number of categories with subcategories arose. Finally, after all the texts of the publications had been read, the texts were compared with the results of the undertaken content analysis, which made it possible to verify the reality of the coverage of the content of the publication texts and codes by the selected categories and subcategories in full.

The relevance of the research topic lies in the popularization of Kazakhstani children's sports team’s image in the world as a significant part of human capital by means of uniform design. The purpose of the study is theoretical and methodological substantiation of Kazakhstani children's sports uniform design identity. The scientific novelty of the research lies in conducting an interdisciplinary theoretical analysis of the structural components of children's sports team’s image in Kazakhstan. The research methodology is based on Kazakh and foreign scientists' works in the field of pedagogy, psychology, analytical psychology, personal development, motivation, acmeology, epistemology, brand building, semantics, cultural studies, cultural anthropology, ethnography and costume studies. The study’s results made it possible to identify the mechanisms to form the value bases of the image for young athletes’ uniforms in Kazakhstan. An interdisciplinary, theoretical, and methodological analysis of children's sports uniform design made in this research will contribute to the popularization of Kazakhstan's young athletes’ image in the world. The practical significance of the research is based on the studying Mimioriki brand’s contribution to creating the image of Kazakhstan uniforms for the children's sports team.

The level of development and well-being of the population of Kazakhstan is directly dependent on the health of each person. In recent years, a significant increase in patients with diabetes mellitus has been observed all over the world and in Kazakhstan, because of which the number of patients with various foot diseases is growing. The works show that one of the causes of foot disease is uncomfortable shoes, since ordinary shoes do not provide the necessary structural elements, orthopedic products made of elastic, shock-absorbing and antibacterial materials that contribute to the normal functioning of the diabetic foot. The aim of the study is to determine the structural properties of the synthesized silicone composites with the addition of MCC, used in orthopedic products. In this work, studies of MCC and silicone composites were carried out using the DelsaNano particle size analyzer. Also carried out: IR - spectroscopic, electronic and optical-microscopic studies were conducted. The scientific results obtained in this work can be used to further study the problems of providing comfortable shoes for patients with various foot diseases in with DM; in the preparation and study of nanocomposite materials with antibacterial properties. They can be useful for diabetologists, orthopedists, as well as manufacturers of orthopedic products and shoes.

Soaking is the first and one of the most important preparatory operations in fur dressing. Soaking determines the successful completion of subsequent technological processes. The purpose of soaking is to bring the skin into a state close to paired state in terms of the amount and uniformity of moisture distribution in the leather tissue and hair. This makes it important to find the optimal soaking recipe. The classic soaking method leads to damage to the structure of the dermis, due to which the structure of the soaked dermis differs from the structure of the dermis in the paired state. To solve this problem, it is necessary to find an innovative soaking method that both meets soaking standards and preserves the structure of the dermis close to the paired state. This article discusses a comprehensive method for soaking sheepskins with sulfurization. An experiment was conducted with 4 batches preserved using different preservation methods. These batches were soaked using our suggested recipe, using sodium sulfate and sulfuric acid. As a result of the interaction of sodium sulfate with sulfuric acid, sulfur is formed, which interacts with the functional groups of collagen. This interaction is one of the ways to sulfurize the semi-finished product. In addition, the resulting sulfur affects not only the soaking process, but also subsequent processes, causing synergy in the technological process chain. Analysis of the process results allows us to conclude that this soaking method complies with established standards. Since the watering of the raw material in each of the preservation methods is above 65%, as well as the indicators of the structure of the dermis, soaked with sulfur, are close to the indicators of the structure of the dermis in the paired state.

Currently, synthetic carpet products are widely used in the home, as they compare favorably with natural ones in terms of technical characteristics. This is due to their high durability, lack of tendency to rot, wide range of colors and relatively low cost of production. However, the ease, ignition and increased flammability of most synthetic carpet products result in rapid spread of fire through them, igniting other products and objects in the vicinity. The sources of the fire are usually matches, cigarettes, careless handling of fire, and short circuits. In this regard, the purpose of the study is to investigate the combustion process of textile synthetic carpet products of "Bal Textile" LLP with justification of the most rational methods of flammability and combustibility assessment. Subject of research: processes of thermo-oxidative destruction of modified polypropylene textile materials and their relationship with fire hazard properties, flammability of fiber-forming polymers. The combustion process of synthetic carpet products of Bal Textile LLP with different Heat Set yarn densities and pile lengths were investigated. Based on the research we have done, it has been concluded that the higher the pile of the carpet, the higher the level of combustion. Carpets melt when ignited and are also colored as a black liquid. The value of the conducted research is that on their basis it is possible to classify materials by degree of combustibility (flammability) and to develop requirements for synthetic carpet products of LLP "Bal Textile" of reduced fire hazard taking into account their possible application in practice.

The article presents data on the development of nonwovens with antimicrobial properties using anavidin, polyethylene glycol and copper sulfate. The production of nonwovens is booming all over the world. In terms of their properties, nonwovens successfully compete with fabrics and replace them, and in some properties they are superior to traditional textile materials. For the production of non-woven fabrics, more than half is still accounted for by natural fibers: cotton, wool and linen fibers, waste from the processing of natural fibers, regenerated fibers. In this work, the goal is to obtain nonwovens with antimicrobial properties. Technologies have been developed that give nonwovens stable antimicrobial properties. The physicochemical properties and mechanism of interaction of the applied components have been investigated. The optimal technological parameters for the production of antimicrobial nonwovens have been determined. The development of a new technology of nonwovens with improved physical, mechanical and functional properties will help to apply nonwovens in medicine and other areas that require bacteriostatic, bactericidal and fungicidal properties of textile materials. Therefore, in order to obtain nonwovens that would meet all the requirements of domestic and foreign enterprises, it is advisable to modify both fibers and impregnating compositions.

Technology, currently at the peak of its development, provides an opportunity to increase the level of education of modern man. As a consequence, the development of new clothing models using neural networks is also becoming a more efficient way to optimize design processes. By applying neural networks, results can be achieved quickly and easily. Artificial intelligence empowers and optimizes work in the fashion industry: it recognizes clothes from photos, accesses virtual fitting sessions, and, without much effort, easily selects the perfect size. The program will automatically design the pattern and technically reproduce patterns by size, height and fullness. Artificial intelligence will require less creative work from the author, and the designers themselves will be able to spend more time on their creativity. The research paper utilizes Microsoft Bing to facilitate the creation of new designs for clothing patterns. It is an artificial intelligence that can be used to create images, solve problems and get new ideas. With the help of this program it is planned to create an experimental series of Kyrgyz national costumes, the details of which will be designed in the graphic program of Grafic 12 clothing designer.

In the modern world, digital technologies have penetrated into all areas of our lives, and the production of sportswear is no exception. The development and implementation of digital apparel design in sportswear production opens up new opportunities to improve the quality and functionality of clothing, as well as increase production efficiency. Currently, around the world, the share of the traditional economy is decreasing, and the digital one is increasing, providing powerful advantages for countries and their industry complexes. Modern digital and electronic technologies are becoming the main factor in many areas of modernization of production and expansion of product sales. The condition for the effective development of sewing enterprises largely depends on how flexible and interconnected the production processes are, as well as on the availability of technical means for control and a highly developed automation system and modern software. Due to little research in this area, the goal of the scientific work is to find theoretical and practical work aimed at researching and discovering new ways to digitize sportswear, to identify the latest trends and innovations in this area. A modern manufacturer is characterized by the desire to quickly respond to changes in market conditions and customer needs, by reducing the time interval between the design and release of a new product for sale. In the practical area of application of the presented knowledge, based on the results of joint development together with athletes and the constructive design of training clothing, using the software “Corel Draw” and “Adobe Illustrator”, sportswear was produced that corresponds to the customer’s requirements in terms of structural and technical compliance and individual design.

The production of life–size dolls is a part of the light industry. The use of a mascot costume that completely covers the human body, which does not allow external factors to enter, prevents the supply of air to the human body in the required volume. Attaching importance to this disadvantage, having studied the technology of making a mascot costume, making sure that the mascot costume is suitable for use, and taking into account the small amount of research related to this topic, effective measures have been taken to address its shortcomings. The purpose of the article is to increase the breathability of the product and search for a technological solution. This discusses providing the human body with the necessary volume of air in the process of using a mascot costume. In the scientific article, the air-conducting properties of the types of fabrics selected for the manufacture of a mascot costume are investigated. The introduction of design and technological features has led to changes in the internal basis of the mascot costume. The main focus of this topic in the study is to extend the time indicator when using this product by the consumer. One of the main requirements when creating a doll is its aesthetic presentability. From a variety of different fabrics, four different types of fabric were selected to match the character's appearance. Their composition, density, pile length have been studied, and their characteristics have been introduced. It helps to fully reveal the appearance of the future hero and form a positive attitude in the hero's communication with the external environment. As a result of all the research and discussions, the most rational fabric for the external base of the mascot costume was proposed. The results of the studied work contribute to the research field, and not only in the production sector, and it gives a certain orientation in the manufacture of the doll.

Special requirements are imposed on the uniform of a serviceman due to the specific use in different conditions. Special attention is paid to the comfort of wearing, the quality of materials and construction of clothing, hygienic and tactical and technical properties. When designing thermal protective clothing, it must be borne in mind that its thermal resistance must ultimately be assessed by the cumulative insulating effect of the finished structure. This scientific article attempts an in-depth analysis of the study of the problem of choosing the best range of materials necessary for the manufacture of uniforms intended for use in law enforcement agencies. The purpose of this study is to carefully determine the optimal combination of materials that is guaranteed to ensure a high standard of quality, durability and functionality of the uniform, as well as compliance with its requirements for modern service conditions. The article analyzes various aspects that affect the choice of materials, including their strength, comfort, protective properties and aesthetic aspect. The obtained research results, in turn, are aimed at improving the process of developing and manufacturing uniforms for law enforcement agencies, which, ultimately, will lead to an increase in the level of comfort and safety for its future wearers.

The heat-protective properties of clothing have been studied taking into account the influence of deterministic factors, and the influence of random factors on the heat-protective properties of clothing has not been studied. In this regard, to obtain objective values of indicators of the heat-protective properties of clothing, taking into account the nature of the distribution of factors for a batch of products that are random. Knowing the laws of distribution of random factors effectively, it is possible to carry out calculations of the thermal insulation properties of clothing material packages using the simulation method. The work has developed a method for calculating the thermophysical parameters of clothing packages based on simulations of random parameters distributed according to a normal law. For the calculation, an algorithm and calculation program were compiled in the Python programming language. The thermophysical parameters of the clothing package were calculated, and the influence of wind flow speed on them was analyzed. When calculating the wind flow speed, which have a significant impact on the values of the effective thermal conductivity coefficient of the packages and the values of the total coefficient of the packages, they are taken taking into account the Beaufort table and the recommendations of the Ministry of Emergency Situations of Kazakhstan. The developed program for calculating the thermophysical characteristics of a package of clothing materials allows to change the model parameters during the calculation process: introduce new layers of materials into the package, change the thermophysical and linear characteristics of individual layers of the package, change external conditions.

This article provides a comprehensive analysis of the requirements for rhythmic gymnastics leotards and examines various materials used for their production, with a special focus on the experimental study of the deformation properties of three types of biflex. Their maximum elongation capacity is studied, which is crucial for ensuring the comfort and functionality of sportswear. The testing methodologies used to assess these characteristics are described in detail, and the potential applications of the research findings in the design and production of sportswear are discussed. The conducted research has led to the formulation of recommendations for selecting the most suitable materials for rhythmic gymnastics leotards, considering their functional and aesthetic requirements. Particular attention is given to aspects such as breathability, elasticity, and color fastness of materials, ensuring durability and comfort in use. The research results demonstrate that the correct choice of materials and processing technologies can significantly improve the quality and performance characteristics of sportswear, which is especially important for professional athletes. Thus, the article presents valuable recommendations and conclusions that can be useful for designers and manufacturers of sportswear aiming to create high-quality products that meet modern standards and requirements.