The benefits of using pharmaceutical drugs in animals are rarely compared with the risks of not using them, but instead of giving preference to one of them, both options should be considered equally. Medications are used in large doses to treat sick animals, but in relatively small doses to prevent diseases in susceptible animals. In many countries, it is believed that diseases that directly harm animals raised for human consumption, reducing their productivity and eventually leading to death, cannot be controlled without the use of drugs and medications. The main food products of the Mongols have long been meat and milk, which are the basis of the daily diet. This is due to the natural and climatic conditions of Mongolia, favorable for cattle breeding. In Mongolia (which consumes about 545,000 tons of meat per year), it is not enough to control the quality of meat products only with the help of veterinary certificates and internal inspection laboratories in food markets. It is necessary to improve coordination between livestock breeders, butchers and veterinary specialists, to promote the correct use of veterinary medicines, and to improve the work of internal control laboratories in markets.

The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH in moulded products using papain and Bioprotectiv B-SF-43 enzymes. Determination of pH in moulded enzyme-treated meat products is an important step in their development because pH affects texture, flavour and product safety. Both papain and Bioprotectiv B-SF-43 enzymes can affect the acid-alkaline balance of meat, which in turn can affect the characteristics of the finished product. After treating the samples with papain and Bioprotectiv B-SF-43 enzymes, comparative pH analyses are carried out at different stages. Products treated with Bioprotectiv B-SF-43 are expected to have a more pronounced decrease in pH compared to products treated with papain alone, due to the more active enzyme complex and possible more intensive fermentation. Colour changes in moulded meat products using papain and Bioprotectiv B-SF-43 enzymes can be significant, although the effects on colour depend on enzyme concentration, exposure time and meat type. Papain causes milder changes in colour, often resulting in lightening and reduced saturation. In contrast, Bioprotectiv B-SF-43 can cause more pronounced changes due to its complex effects on proteins, carbohydrates and fats, which can lead to lightening of the meat, but the colour of the meat can be maintained for a longer period of time as a result of the antioxidant activity of the enzyme complex.

The research aims to reduce costs in the production of salted cheeses through the use of innovative technologies. The main objective of this work is to develop effective methods for optimizing the production cycle, including automation, the use of enzyme preparations, enhancing energy efficiency, and comprehensive by-product processing. An analysis of current and prospective technological solutions indicates that introducing automated control systems and alternative starter cultures can cut production expenses by 15–20%, decrease energy consumption by 10–12%, and increase productivity by 5–7%. The study has both scientific and practical significance, as it offers economically viable measures to modernize the dairy industry. The approaches developed help boost profitability and improve the quality of the final product, while simultaneously enhancing competitiveness and streamlining resource utilization. Moreover, the results can be successfully adopted by enterprises of any scale, facilitating equipment upgrades, improvements in quality control, and cost reductions. In addition, the concept takes environmental aspects into account, thus increasing the sustainability of the sector. Implementing the proposed technologies will strengthen producers’ positions on the market, expand product availability, and provide the industry with additional motivation for further development and cost reduction.

In recent years, research on the composition and properties of cow colostrum has been an urgent topic, due to the fact that colostrum obtained during the first milking is rich in biologically active immune enhancers such as immunoglobulins, lactoferrins, lysozymes and cytokines, and is vital for the formation of passive immunity in newborn dairy calves, strengthening their health, well-being and future productivity. During the first days of milking after calving, cattle colostrum contains a high content of somatic cells and there is a risk of antimicrobial residues, therefore, the issues of preserving colostrum as a valuable source of proteins for further use as a food fortifier seem to be an urgent task. A dietary supplement based on the use of cow's milk colostrum obtained within 24 hours after calving has been developed in the laboratory. The purpose of this article was to identify the solubility regimes of dietary supplements based on colostrum. The purpose of this article was to identify the solubility regimes of dietary supplements based on colostrum. The article presents data obtained as a result of a study of the solubility of dietary supplements in water at different temperatures and duration of dissolution. The research results have revealed the optimal time and duration of dissolution. The results obtained are confirmed by analyses of chemical parameters, which indicate the correct choice of technological modes of solubility of dietary supplements based on colostrum.

Functional drinks exhibit antioxidant activity due to their content of vitamins, flavonoids, and polyphenols. The developed drink, based on sea buckthorn, apple, and grape juices, contains vitamin C (35 mg/100 mL), beta-carotene, and resveratrol, contributing to its antioxidant and immunostimulating properties. The formulation includes natural, freshly squeezed juices: sea buckthorn ("Altai"), apple ("Voskhod"), and grape ("Isabella"), along with collagen (8.5 g) and stevia (0.3 g). The optimal juice ratio (apple 60%, sea buckthorn 20%, grape 20%) ensures a balanced taste and enhanced functional value. The drink exhibits a golden-orange color, a sweet and sour taste, and a fruity aroma. Collagen enhances its biological value, while stevia lowers the calorie content without affecting the glycemic index. Research findings confirm that this combination results in a functional beverage with antioxidant properties, desirable organoleptic characteristics, and reduced calorie content, promoting overall health. Additionally, the drink provides essential nutrients that support metabolic processes and overall well-being. Regular consumption of this beverage may help strengthen the immune system and improve skin health due to its rich composition. Moreover, the combination of bioactive compounds contributes to better digestion, energy metabolism, and overall vitality.

This article presents research and results of physicochemical indicators of three varieties of triticale grains – "Ukaz", "Baru", "Zernokormovoe" – and camel thorn from various regions of Kazakhstan: Almaty Region (Bakanas village), Turkestan Region (Shaulder village), and Turkestan Region (Arys city). Physicochemical analyses were conducted, and the feed values of the selected plant materials were determined. The process of sprouting triticale was used to improve its nutritional value and digestibility. Before sprouting, the composition of triticale was characterized by relatively low levels of vitamins and minerals, which limited its nutritional value. After the sprouting process, an improvement in composition was observed. This makes triticale a more effective, safer, and complete component of animal feed. Based on the conducted research on physicochemical indicators, the "Ukaz" variety of triticale shows the best values for sugar, starch, and protein content, making it a promising animal feed. It was also noted that there is a predominance of calcium (0.11%) and phosphorus (0.27%) in the "Ukaz" variety of triticale, which is a positive factor for feeding, considering the importance of these minerals for animal health. The analysis results confirm that camel thorn can be used in the feed industry as a valuable source of protein. According to the study, the protein content in camel thorn samples varies from 13.97% (from the Bakanas village sample) to 15.55% (from the Shaulder village sample), which meets the standards for high-quality animal feed. The research findings open prospects for the development of effective feed solutions for camels, including the use of components such as camel thorn and sprouted triticale. The choice of camel thorn and triticale is justified by their nutritional characteristics and adaptive properties, making these crops suitable for camel feeding. The sprouting of triticale, in turn, improves its nutritional value by increasing the content of vitamins and minerals, as well as enhancing its digestibility. The study results confirm the feasibility of using them in the diet of camels and open prospects for optimizing feed solutions.

The article discusses the issues of quality, food and biological safety of semi-finished meat products and their compliance with regulatory requirements. The importance of nutrition in the 21st century is important for adults, children and school-age adolescents. Not only healthy and high-quality, but also rational nutrition according to the physiological needs of the body is provided. Based on the HACCP system, the environmental efficiency of meat products is considered, which, in accordance with the new trend, is becoming one of the new directions of food production offered by nutritionists. The optimal parameters of quality and ecological efficiency of semi-finished meat products are analyzed, which are distinguished by the fact that they do not create difficulties in terms of production and processing of raw materials. The quality of products causing a feeling of satiety in adults, students and adolescents requiring mental work, up to the main diet due to the high quality and nutritional properties of semi-finished meat products is analyzed. The quality, food and biological value, ecological efficiency of semi-finished meat products indicate that problems arising from protein deficiency and the formation of a balance in a complete diet can be solved by producing biologically active additives and using dietary fiber for their daily consumption. The studies were conducted in accordance with the requirements of the state standard for determining the organoleptic, physicochemical, microbiological, toxicological indicators of semi-finished meat products.

The article presents the results of research on drying melon of the Torpeda variety in an infrared-convective dryer. The purpose of the study is to develop a method for drying melon using artificial drying, which will ensure reducing of duration of the process, as well as reducing contamination of the product. To solve this problem, a technology for infrared-convective drying of melon has been developed, including preparation of raw materials, peeling and removing seeds, washing, cutting, blanching in a 0.2% solution of citric acid for 3 minutes, infraredconvective drying of slices in a dryer cabinet "Universal-SD-4" at the temperature of heaters 50÷70 0C and an air speed of 7 m/s, holding at room temperature for 24 hours to moisture levelling, packaging and storage. The study discovered that the combination of infrared heating and convective removal of evaporated moisture made it possible to significantly intensify the dehydration process. It maintains good organoleptic characteristics compared to air-solar drying as well. The duration of the process varied from 5 to 8 hours instead of several days when drying in the sun. All curves are characterized by clearly defined periods of the beginning of drying, constant and decreasing drying rate. The optimal mode of infrared-convective drying is a temperature of 55 0C and a slice size of 50×50×15 mm, which ensures an elastic texture and light color of dried products. A study of the chemical composition showed that carbohydrates predominate in dried slices (79.8%), and the energy value of 100 g of product is 1348.8 kJ or 322 kcal. The research results contribute to the development of theory and technology of melon drying. The use of the developed method of infrared-convective drying will expand the possibility of industrial processing of melon.

The study of the phytochemical composition of plants of the Artemisia genus represents a relevant direction in modern pharmaceutical science due to their broad biological activity. The present research focuses on the analysis of the chemical components of the aerial parts of Artemisia rutifolia. The aim of this work was to isolate, identify, and characterize the major biologically active compounds from the ethanolic extract of the plant using advanced analytical methods. The research scope included extraction, fractionation, and spectroscopic identification of the isolated substances. Scientific relevance lies in expanding the knowledge of the chemical profile of Artemisia rutifolia extract, thus creating prospects for the development of novel pharmaceuticals and dietary supplements. Practical significance consists in the isolation of biologically active compounds with potential pharmacological activity. Methodology involved obtaining an ethanolic extract, subsequent liquid–liquid fractionation using petroleum ether and chloroform, and purification on a Sephadex LH-20 column. The structures of the isolated compounds were elucidated using NMR spectroscopy and comparison with authentic reference standards. Three compounds - monoterpene camphor, flavonol casticin, and sterol glycoside daucosterin - were isolated and identified from the Artemisia rutifolia extract, with their chemical structures and high purity confirmed by spectroscopic analysis. The contribution of this study lies in the detailed characterization of the components of a promising medicinal plant, thereby enriching pharmacognostic data on the genus Artemisia. The findings may serve as a basis for further pharmacological investigations and the development of novel therapeutic and dietary products.

Currently, the production of soft drinks is one of the well-developed market segments. The production is aimed at obtaining drinks with various functional properties. Most consumers prefer new, competitive drinks aimed not only at creating an invigorating effect, but also at improving the health of the body as a whole. One of the types of such drinks are isotonics - these are drinks aimed at replenishing the water-salt balance in the body after active, sports loads. The purpose of the work is to create a recipe for a drink aimed at restoring the water-salt balance of the body, using natural ingredients and sugar substitutes. The research methodology includes the use of GRETL and MS Excel programs for mathematical data processing, calculating the molar masses of salts and building regression models. The experimental part is based on the analysis of various recipes and sensory evaluation of their organoleptic properties. As a result, the optimal ratios of natural electrolytes were determined and a plant sweetener - stevia extract was selected. The developed recipe for the drink meets modern quality standards, combining useful properties and taste appeal. The work contributes to the development of domestic functional drinks, offering a practical solution for creating competitive products. The results obtained open up prospects for further research and commercial application.

In this study, the technology of extruded breakfasts of a functional orientation based on rice cereals and plant flours (carrots and beets) was developed and its organoleptic and chemical indicators were studied. Vegetable flours were used in 10% quantities, which, in addition to increasing the biological value of the product, also contributed to the improvement of natural color and taste qualities. The introduction of stevia extract made it possible to obtain a healthy food product with a low glycemic index, replacing the simple sugar contained in the product. The extrusion process was carried out in a specific temperature and pressure mode, and the samples obtained had a positive characteristic from a structural and sensory point of view. The products were described as thin, round in shape, with a bubbly texture and brittle consistency. With the introduction of carrot or beet flour, features inherent in natural components were clearly traced in the color and smell of the product. By chemical composition, the product is enriched with protein, complex carbohydrates and dietary fiber. The protein content was determined in the sample with carrot flour – 9.3 g/100 g, in the sample with beet flour – 9.1 g/100 g, fats – 3.5 and 3.2 g/100 g, mono - and disaccharides – 22.3 and 21.9 g/100 g, starch – 70.2 and 71 g/100 g, respectively. The results of the study showed that the production of extrusion breakfasts with functional properties can be justified by the effective use of vegetable flours and natural sweeteners. The presented technology is intended for widespread use at the industrial level and is aimed at producing useful products based on domestic plant raw materials.

A gear pump and a centrifugal spray nozzle were used in the encapsulation unit. 0.8% and 1% sodium alginate were obtained for the encapsulated material. The capsules obtained in a concentration of 1% sodium alginate during the experiment were rounded and homogeneous, soft but stable under physical influence, and had an average diameter of 1,2×10^-3м. To get one kilogram of mk capsules, it is necessary to take V_z=1,404·10^-3 м³ from the volume filled with capsules. This corresponds to the set productivity per hour. Turbulent motion is characterized by continuous mixing of liquid particles. Basically, transverse movements of particles moving longitudinally occur along the flow, the trajectories of which are very complex. Centrifugal nozzles are widely used in modern spray devices, which is explained by the simplicity of their design, reliability and efficiency of spraying. The main difference between a centrifugal nozzle and other types of sprayers is that the liquid passing through it is twisted, that is, it acquires a moment of magnitude relative to the axis of the nozzle. The pressurized liquid is pumped through the inlet channel into the torsion chamber, where it circulates intensively. The technological scheme of the installation is based on the operator's scheme. 𝑭𝒊 = 𝟎, 𝟑𝟒𝟑 for the number of significantly smaller degrees of freedom than in this table, F_таб =1,02 the calculated values of the Fisher criterion were obtained as a result of calculations in the mathematical processor f₁ = 3, f₂ = 4 and the degree of significance α = 0,1 MathCad.

This study is devoted to the relevance of the use of natural antioxidants and herbal additives to improve the quality of meat products. Improving the quality of meat products and ensuring their stability during storage is one of the most important tasks of modern food industry. The aim of the study was to investigate the effect of dihydroquercetin and soy texturate on the acid number, weight loss and organoleptic properties of cutlet products, and to determine their optimal amount. The study was carried out using the method of full factorial experiment. The effect of different concentrations of dihydroquercetin (0.01%, 0.02%, 0.03%) and soy texturate (10%, 15%, 20%) on quality parameters was evaluated. The results revealed that the sample with the addition of 0.01% dihydroquercetin and 20% soy texturate showed the best results. This combination reduced the acid number to 0.35 mg KOH/g, reduced weight loss during heat treatment to 2% and increased the organoleptic evaluation to 4.92 points. The scientific and practical significance of the study lies in the fact that the results obtained can be used for the production of high-quality meat products in the food industry. The obtained data include practical recommendations for improving the technological and qualitative characteristics of food products, and in addition, the results of the study can be the basis for further study of the effect of additives on shelf life, nutritional and biological value of products.

The paper presents the results of a study on the storage of Aport apples using the MCP-1 preparation. The aim of the study was to evaluate the effectiveness of MCP-1 in the storage of the Almaty variety of Aport apples. The fruits were stored in a controlled atmosphere (CA) and under normal conditions, divided into control and experimental batches. Measurements were taken before and after storage, as well as after 14 days of aging at +23°C, simulating retail conditions. Despite initial violations of agricultural technologies and late harvesting, MCP-1 treatment had a positive effect: it helped to preserve the density and quality of the fruit, as well as reduce physiological disorders, especially under RGS storage conditions. The MCP-1 preparation not only effectively preserves the texture and respiratory stability of the fruit, but also significantly reduces losses caused by diseases, especially during long-term storage and subsequent aging at room temperature. This enhances the scientific and applied value of the use of modern growth regulators in fruit and vegetable storage technologies. The results obtained confirm the high effectiveness of MCP-1 in the storage of Aport apples and its significance for reducing losses during storage and sale, especially in the context of the Aport revival program in Kazakhstan.

The development of functional food products is highly relevant due to declining public health and deteriorating food quality. Functional foods must not only meet the body's nutritional needs but also provide therapeutic and preventive benefits. The aim of this study is to develop a functional fermented dairy product enriched with Jerusalem artichoke powder, honey, and pine nuts and to evaluate its nutritional value, probiotic activity, microbiological stability, and impact on blood sugar levels. The scientific significance of this study lies in proving the beneficial properties of Jerusalem artichoke in fermented dairy products. The practical value of this research is the development of an innovative product that can enhance health and nutrition quality, with the potential for industrial production. The methodology includes analyzing the chemical composition of ingredients, developing formulations, and studying the physicochemical, microbiological, and organoleptic properties of the final product. Its ability to lower blood sugar levels, strengthen immunity, and improve gut microbiota was assessed. As a result of the research, a technology for producing a functional fermented dairy product with Jerusalem artichoke powder was developed. The authors determined that it is low-calorie, highly biologically valuable, and possesses probiotic properties, making it a promising option for therapeutic and dietary nutrition.

The article presents a study of the physico-chemical parameters of cattle rumen content after drying. Currently, one of the main issues in Kazakhstan is the processing of secondary raw materials. The country has almost no processing of secondary meat raw materials, and this process has not yet been organized. The aim of the research is to conduct a physico-chemical analysis of cattle rumen content and to explore the possibilities of its processing. The results of the study revealed that the processing of cattle rumen content is feasible. During the study, the moisture content of the cattle rumen mass was reduced to 7.9%, and its physico-chemical parameters were determined, including initial moisture, hygroscopic moisture, total moisture, dry matter content, ash, sugar, non-nitrogenous extractive substances (NES), fiber, fat, protein content, as well as the volume of minerals and vitamins. The study results showed that the total moisture content was 7.90%, and the dry matter content was 92.10%. Additionally, the composition of cattle rumen content was found to contain: protein — 3.59%, fat — 0.10%, fiber — 36.93%, NES — 42.22%, sugar — 0.67%, and ash — 9.26%. The vitamin content analysis revealed the presence of vitamin E (22.13%), vitamin B1 (0.024%), vitamin B2 (0.03%), vitamin B3 (0.094%), vitamin B5 (0.051%), and vitamin B6 (0.017%). Among the mineral elements, the highest concentration was found in potassium (K) — 208.96 mg/100 g, followed by phosphorus (P) — 118.61 mg/100 g, calcium (Ca) — 103.25 mg/100 g, magnesium (Mg) — 24.18 mg/100 g, iron (Fe) — 8.79 mg/100 g, copper (Cu) — 3.71 mg/100 g, and zinc (Zn) — 3.16 mg/100 g. The results showed that cattle rumen content has a high ash content, is rich in fiber, NES, minerals, vitamins, and has significant potential for processing. Thus, the processing of cattle offal in Kazakhstan can make a significant contribution to solving the waste disposal problem, while simultaneously creating high-value-added products and reducing environmental impact.

The most effective way to eliminate the identified nutritional deficiencies in the diet of students is to develop technologies for food products with increased biological value, enriched with nutrients, contributing to improving health, improving mental performance and strengthening the nervous system. Currently, the range of food products for students is limited, so it is of great importance to develop a technology of attractive price and quality products enriched with nutrients from environmental sources. Protein and energy deficiency causes concern about the consequences that negatively affect the health of students. In this regard, the development of alternative food technologies that improve consumer quality is an urgent task for scientists and industry specialists. The choice of the type of food products is justified by modern trends in the production of mass-consumption products of increased nutritional value, fast food, with long shelf life. This article discusses research on student nutrition and the development of technology for meat products enriched with vegetable proteins.

Spelt is characterized by a high protein content rich in essential amino acids. The low gluten content determines the value of spelt in the composition of grain processing products in the diet of patients suffering from an allergic reaction to gluten. Spelt flour cholesterol is also of good quality, these bases are a useful product for cleansing the human body of harmful substances and getting rid of excess fluid. In this article, research has been conducted on the preparation of dough for rye-wheat bread, taking into account the harm of yeast to the human body. When kneading the dough from a mixture of rye-wheat flour, wheat flour was replaced with spelt flour in the amount of 30,50,70,100%, adding a tincture of flax seed to the place of water. The influence of spelt flour on the quality and rheological properties of the dough has been studied and the optimal amount of flour in the formulation has been determined. After analyzing the results of the study, the addition of an infusion of flax seed and spelt flour when kneading dough for rye bread determined the ability to release carbon dioxide into the dough, due to the presence of polysaccharides and their own sugars involved in fermentation. The amount of gas released from spelt flour increased by 65% compared to wheat flour. During the analysis of the results of the study, the elastic-plastic deformation of the dough was determined and it was found that the finished product obtained from such a dough has a larger volume, a regular shape, as well as a more delicate and soft crumb structure.

This work is devoted to the evaluation of functional biscuits, which include non-traditional raw materials. The tasting evaluation of the developed functional product was carried out using tactile senses such as vision, smell, taste, touch and hearing. This evaluation of the samples of the developed product was carried out in a sensor laboratory equipped with everything necessary to ensure the accuracy and reliability of the results obtained. The tasting commissions were offered encrypted samples of the developed product to evaluate various characteristics such as appearance, fracture condition, color, shape, taste and aroma. Each of these parameters is of significant importance for the consumer's perception of the product. The appearance and color can significantly affect the first impression of the cookie's quality, while the texture and taste shape the overall feeling of eating it. For a more detailed analysis, special evaluation criteria were developed that allowed the tasters to give objective assessments to each sample. The results of the organoleptic evaluation will help determine the optimal proportions of adding topinambur tuber powder to the biscuit recipe and identify its effect on the consumer properties of the final product. Thus, this study focuses on improving the quality of biscuits and expanding the range of products using non-traditional ingredients, which may contribute to increasing consumer interest in healthy eating. During the analysis, it was found that sample No. 3, containing 10% vegetable concentrate by weight of wheat flour, obtained the highest results, which shows that cookies with the proposed ratio of ingredients can create a new product with high nutritional value and contributing to a diverse range of flour confectionery products.

This scientific study highlights the relevance of creating environmentally friendly products rich in biologically active compounds through the revitalization of traditional foods. Kauncurd is a traditional national dish made from a mixture of curd and melon. The aim of the study is to determine the optimal formulation of kauncurd by comparing different recipes and scientifically validating its quality and safety indicators. In this work, two melon varieties were used: “Myrzashol” (commonly known as “Torpedа”) and “Kolhoznitsa” (or angelek), combined with curd in 2:1 and 1:1 ratios. Determined the hysicochemical, organoleptic, and safety parameters the finished products. The dry matter content was determined by the gravimetric method through drying in an oven at 102°C until constant weight; protein content was measured using the Kjeldahl method, fat content by the Soxhlet method, acidity by titration, and pectin content by the titration method in accordance with GOST 29059-91. The “Torpedа” variety showed advantages over the “Kolhoznitsa” variety in terms of protein, fat, pectin, and vitamin C content. Kauncurd samples prepared at a 2:1 ratio received high sensory evaluations and showed a significant reduction in nitrate and heavy metal levels. This demonstrates that kauncurd can be used as an eco-friendly, functional food product. The research results lay the scientific and practical foundation for the revival of national dishes.

For the last decade, humanity has been relying on healthy nutrition in the world. The essence of nutrition is the prolongation of a healthy life. One of these useful products is quince. It is characterized by a valuable nutrient and chemical composition. One of the key issues in science is the preservation of a useful product. This method is drying. In our work, convective drying of quince slices is considered. Establishing the kinetic characteristics of the process will allow them to be varied in order to improve the results, namely the quality of the dried sample. The aim of the research is to develop objective regime parameters for drying quince beds 1.5-5 mm thick. We have determined the main kinetic characteristics of the convective drying of quince. Curves of the water removal rate are designed. During the experiments, the technological parameters that could affect the drying quality were varied. As a result of the analysis of the main drying parameters, the nuances of removing moisture from quince samples were determined. As a result of the experiments, an expedient system for drying quince slices with a thickness of 1.5-5 mm was established. Two periods of moisture removal of quince slices have been established. The optimal time is 8-10 hours. The final moisture content of the dried sample was not more than 23%, which meets the typical requirements for dried fruits. The recommended drying agent speed is 3 m/s.

Functional food products based on fruit, berry, vegetable, and nut raw materials are gaining increasing popularity due to their positive impact on health. This article explores the prospects of using thick plant-based pastes (appetizers) as sources of biologically active compounds, antioxidants, and dietary fiber. The study analyzes modern production technologies, including minimal heat treatment, the use of probiotics, and innovative grinding methods. Various local and unconventional plant raw materials were used in the research, such as Torpedo melon, sugar beet, carrot, table beet, rapeseed, safflower, flaxseed, and peanuts. The study examines chemical analysis methods that assess safety (toxic elements, microbiological indicators, radionuclides, and mycotoxins) and the nutritional value of these raw materials, as well as the acid number, which indicates freshness. Special attention is given to food safety issues, including heavy metal content, microbiological indicators, and radionuclide activity. The results confirm the potential for developing enriched appetizers based on domestic raw materials, which will enhance the competitiveness of local enterprises and expand the range of functional food products on the market.

In this paper, the problems of using textile materials for the production of shoes, mechanical properties, their relationship with the structure of the fabric and fiber composition are studied, a mathematical model is made up. Since footwear is always a necessary commodity, the need for it does not stop. With the development of technology in the chemical, leather and textile industries, the footwear industry is undergoing changes, which makes the problem of improving the quality of manufactured products urgent. Today, textiles account for 50% of all footwear produced, which indicates their importance in this field. Mechanical properties of textile materials are important indicators of the material and the manufactured product. The aim of the work – systematize the knowledge of mechanical properties of textile materials, their relationship with structure and composition, and show the importance of evaluating these properties to ensure the quality of textile products. Mechanical characteristics are necessary for performance indicators in the assessment of wear resistance, strength of textile material. A set of methods for determining the mechanical and surface properties of textile materials allows you to assess the quality of textiles and compliance of the material to the purpose. The paper analyzes the methods of determining properties and their role in assessing the quality of textile products, with special attention to the change in mechanical properties of materials. One of the main requirements to fabrics for footwear is strength properties. The strength properties of selected fabric samples in length and width were determined. Since mechanical properties of textile materials are the main characteristic that determines their functionality and application areas, the study found that the mechanical properties of materials largely depend on the structure, fiber composition, and operating conditions. Changes in these factors result in changes in characteristics such as strength, tensile strength, stiffness, etc. Knowledge of these properties makes it possible to create textile materials with specified characteristics that are optimally suited for various applications.

In the conditions of global competition, the development and realization of original solutions in the process of artistic design, contributing to the creation of products with unique properties, is a promising prospect. On this basis, it is relevant to turn to the combinatorial method in order to obtain multivariant, universal and durable clothing. The methodological basis of the research was formed by general scientific methods of cognition, as well as system and structural-functional approach, art-composition analysis. Based on world practice, the article discusses the combination techniques used by designers. Modern constructive solutions of the structure of clothing models are analyzed, which are based on a module that allows to change the object variably. The task is set to develop the design of the product in the ethno-style based on the application of the investigated method of creative shaping. In this case, the issues of preserving national identity by rethinking traditions as a condition of self-identification in the multipolar world of culture are taken into account. As a result of the research, we came to the conclusion that the combinatorial method offers a range of possibilities for individualization of the image, which is characterized by multifunctionality, variability, and aesthetics. This, in turn, can contribute to the development of ecological thinking, i.e. a meaningful approach to resource consumption. Of particular interest is the formation of the method's interrelation with the philosophy of cut of the traditional Kazakh costume.

The study of ways and technologies for obtaining shape–resistant textiles in textile production is an urgent and important scientific and technical problem. Shape stability for textiles is a complex indicator reflecting operational and technological properties. To study the features of technology and methods for producing competitive textiles from form-resistant textile fabrics, the following tasks were set: analysis of the type of raw materials for form-resistant textiles, study of methods and technology for producing form-resistant textiles, analysis of ways to increase shape stability for form-resistant textiles, compilation of shape-resistant products taking into account the characteristics of the fabric. To study the shape stability of a textile fabric, we use yarn with a surface density of 350 g/m2 and a content of 50% wool and 50% acrylic. The following fabrics were selected as fabric samples for the study of shape stability: jacquard, Dutch pique, reps. To determine the residual deformation of the knitted fabric, the fabric sample is stretched by performing the "loading– unloading – rest" process, the degree of bending on the PT–2 device is determined to determine the stiffness coefficient, and the degree of shrinkage of the fabric is determined by the washing process. An approximate method is used for fabricating products from canvas. In the work, shape-resistant knitted fabrics were improved using various types of weaves, optimal weave parameters were obtained to obtain shape-resistant fabrics, and a mathematical model for shape-resistant textile fabrics was developed. To realize the result of the work, the type of fabric from which the form-resistant knitted product was developed and manufactured was selected.

Technological solution of the proposed research is based on the use of available raw materials, excludes the use of expensive reagents, high temperatures, pressure, special equipment. The article examines the flame retardant properties of textile materials treated with imported preparations: Nortex-X (cotton fabric), Nortex-KP (nonwoven fabric) and composition of guanidine hydrochloride and sodium phosphoric acid. Research objects: cotton fabric, nonwoven material from waste linen and wool fibers, as well as flame retardants and chemical preparations (NortexX (for cellulose fibers), Nortex-KP (for nonwoven material), guanidine hydrochloride and sodium phosphoric acid). During the research work, several complex research methods were used; combustion resistance of the material was determined in accordance with the requirements of GOST R 50810-95 standard. An scanning focused-beam electron microscope JSM-6490LA (Japan) was used to study the surface morphology of textile fibers. IR spectroscopic analysis was performed using a Spectrum 65 FTIR spectrometer (Perkin&Elmer). As a result of the study it was found that textile materials treated with a composition based on guanidine hydrochloride and sodium phosphoric acid acquire high flame retardant properties. Nonwoven fabric treated with Nortex shows improved flame retardant properties. However, cotton fabric treated with this preparation does not have flame retardant properties.

The article analyzes the effectiveness of 3D modeling and virtual product design methods using smart fabrics. The possibilities of the CLO 3D program, the properties of smart fabrics, their environmental advantages and functional features are investigated, and the research results are presented. A study of the physico-mechanical properties of smart materials, such as thermochromic and reflective fabrics, was conducted, revealing that these materials have low air permeability but high hygroscopicity, which reasonably confirms their suitability for designing a transformable jacket. The article highlights the significant potential of digital design technologies in saving time and reducing costs in the garment industry. Issues of product comfort, compliance with consumer requirements, and the interconnection between materials and production processes are also addressed. Thus, ways to optimize future production processes through the integration of smart fabrics and digital technologies are proposed. As a result of the research, the role of smart fabrics in the development of the modern fashion industry and their potential applications have been thoroughly explored. Ways to enhance the environmental efficiency of production, save resources, and meet consumer needs at a high level are presented. The article introduces new methods for product design through the digitization of the garment industry and the use of modern technologies, and it also presents a virtual model of a men's transformable jacket developed in the most efficient program, CLO 3D.

This scientific article analyzes the weight of clothing and its impact on the human body, especially during physical exertion, as well as analyzes the models of indicators that assess the quality of clothing, determines the surface and mass indicators of fabrics and accessories used for clothing. The purpose of creating a range of ready-made clothes is to produce comfortable, stylish and affordable quality clothes that meet the demands of modern consumers, while minimizing the impact of its weight on the human body. The weight of ready-to-wear clothing plays an important role in maintaining a person's health and overall well-being. When selecting clothing, consideration should be given to its lightness, ergonomics and quality of materials, as this directly affects comfort and freedom of movement. It is particularly important to follow these principles when designing sports, work and casual wear. Optimal choice of fabrics and design solutions contributes to comfort and compliance with physiological and psychological features of a person. The weight of clothing has an independent significance, and from the point of view of hygiene it is important to strive for its minimum value. Heavy clothing increases energy expenditure, especially during movement. The optimal weight of materials (P, g/cm² or g/m²) should not exceed one tenth (1/10) of the human body weight.

The quality of the stitches performed largely depends on the interaction of the working tools of sewing machines, so their exact location during the kinematic cycle is important. The location of the working tools is determined by the function of the position of the mechanism. The position function of the mechanisms is determined by analyzing their kinematic schemes. In practice, the method of closed vector contours and the triangle method are most widely used. The use of the closed vector contour method is not universal compared to the triangular contour method. The use of these methods for flat, kinematically complex sewing machine mechanisms makes it possible to develop universal programs by pre-distributing the component modifications of links and dyads into hierarchical structural modules and selecting and composing the main program from the prepared subprograms for them. The paper presents routines in the Python language, applied to the mechanism of the sewing machine 852 cl. At the same time, a structural diagram of the mechanism for modifications of links and dyadic groups is shown, which made it possible to develop a summary program for calculating the position functions of working tools and plot their graphs. The analysis of the calculated data will ensure the high-quality operation of the mechanism and the availability of working tools.