Unified analytical algorithm for identification of component composition of winemaking products

The article discusses a unified analytical algorithm for identification of component composition of winemaking products, established in the new national standard GOST R 59570-2021 «Winemaking products. Identification of component in terms of determination of the origin of ethanol and other compounds of physical-chemical composition». The standard provides modern scientific data on winemaking products, as well as data on natural, agrotechnical and technological factors that can impact the component composition of products to interpret the results of analytical evaluations. The article provides practical examples of use of analytical methods established in the standard for the study of winemaking products produced in Russia, Kazakhstan, Armenia and foreign countries.

Mathematical analysis of the value of constructive additives in the protective suit of the kinologist

The problems of designing a suit for full protection of a cynologist-figurant are considered. A mathematical model is proposed for optimizing the value of constructive increments for predicting and searching for a rational design of PPE for a trainer-dog handler with high ergonomic properties.

Analysis of dangerous factors in the life cycle of semi-finished products based on poultry broilers with the addition of soy flour

In recent years, the production and consumption of poultry meat has been widely used both on the world market and on the market of Kazakhstan, one of the reasons for which is that poultry products are more accessible to consumers than animal products. With such an import structure, it can be assumed that the volume of imports of cheap chicken from abroad is a function of the income level of the population: the smaller the proportion of the population with a certain low income level, the less imports. For the effective development of poultry farming in Kazakhstan, it is necessary to overcome a number of constraining factors, one of which is the insufficient modern safety control system throughout the poultry meat production chain. The article develops a flowchart of the semifinished product production process based on poultry meat-broiler with soy flour, examines possible risks (hazards) for the development of management measures in the production of semi-finished products, identifies three control critical points for the production of semi-finished products from broiler meat with soy flour.

Estimation of ergonomic indicators of special purpose clothing for patients with thermal injuries

This article discusses the determination of the optimal design allowances for a full factorial experiment in the development of special-purpose clothing for patients with thermal injuries in a hospital. To assess the ergonomic performance of special-purpose clothing, was used of pressure exerted by clothing on the human body. Based on the results of the study, a mathematical model was developed based on a full factorial experiment. In accordance with the presented mathematical models, the minimum values of contact pressures are obtained for the following values of construction parameters: for a cut with a sewn-in sleeve Warmhole = 15 cm, Ifa = 5,0 cm, Ic = 9 cm, Hse = 10 cm; for a cut with a raglan sleeve Warmhole = 15 cm, Ifa = 6 cm, Ic = 10 cm; for a cut with a one-piece sleeve Warmhole = 16 cm, Ifa = 6 cm, Ic = 11 cm.

Use of standard samples for qualification inspections of testing laboratory for analysis safety of meat and meat products

This article provides insights into qualification testing, interlaboratory comparative testing, and qualification testing programs in testing laboratories that analyze the safety of meat and meat products. Samples with codes OK-MB- 21 were used as a model for interlaboratory comparisons. The uniformity and stability of the CC code was assessed in accordance with GOST R 50779.60-2017 “Statistical methods. Application in proficiency testing through interlaboratory testing ”. Seven laboratories participated in the proficiency testing program. The test preparation procedure was described and the test results determined whether each sample tested was satisfactory or questionable. Participants with unsatisfactory results are encouraged to identify the causes of the alarms, take corrective actions and document them, and identify and eliminate the causes of the unsatisfactory results.

Development of production technology for extruded starter compound feedsfor juvenile fish

The article presents the results of developing recipes for domestic extruded starter compound feeds for zander, tilapia and Clary catfish. Technological modes of their production, as well as physical-chemical, mechanical and technological indicators of the developed compound feeds are established. The developed compound feeds are well-loose grains of dark and light brown colors, with sizes from 0,2 to 2,0 mm. Indicators of water resistance were at least 2,5 hours, crumbling no more than 1,5 %, swelling of granules 10-15 minutes, volume mass below 1000 kg/m3. The data obtained show that the developed feed meets the regulatory requirements for starting fish feeds. The introduction of the developed technology for the production of starter compound feeds at domestic enterprises of the feed industry will reduce the dependence of industrial fish farms on the import of compound feeds and thereby increase the profitability of the industry.

Study of microflora change and preservation of vitamins b2 and e of grain in the process of steaming and flaking

The study of the process of moisture-thermal treatment of grain crops: wheat, oats, barley, corn, peas, bran and others was carried out in the work. The drying process examination was done on a drying plant located in the testing laboratory of JSC "Research and Production Center" All-Russian Research Institute of the Feed Industry ". Studies of the grain qualitative characteristics were carried out in the accredited testing laboratory of JSC "RPC" ARSRIFI", which allows carrying physical- and chemical analysis, mycotoxicology and microbiology of plant raw materials.

Study of form-stable features of transforming parts of youth kit

The article examines the quality indicators of adhesive materials that form the dimensional stability of the transformed parts, and substantiates the processing methods. As a result, the order of gluing the parts and the order of gluing the adhesive materials used in the manufacture of transformable sets were determined.

Rationale of the need for adaptive clothes for disabled children

The study conducted among medical personnel identified that children with infantile cerebral paralysisof the V severity level need clothes with improved properties that ensure the patient’s quality of life and the correct conduct of medical and hygienic procedures by medical personnel.

A new express method for determining the number of cycles of freezing and thawing poultry meat

Temperature fluctuations cause significant harm to the quality of poultry meat and its food safety, both at various stages of storage and transportation, as well as sales. Repeated repeated defrosting and freezing lead to a violation of the integrity of cells or protein denaturation, which is accompanied by a change in the ratio of the forms of moisture binding to the product. In this regard, there is an urgent task of establishing the facts of thawing and freezing of poultry meat, determining the number of cycles of repeated freezing. This article is devoted to the development of a new express method for determining the number of cycles of freezing – thawing of a broiler at the stages of the life cycle of poultry products. As the number of «freeze-defrost» cycles increases, the peak area of the differential scanning calorimetry curve (DSC) decreases from 206.4 to 192.6 kJ/mol with electric stunning and from 168.6 to 151.5 kJ/mol with gas stunning, the melting peak temperature also decreases from 5.7 to 5.2 oC with electric stunning and from 5.0 to 4.0 oC with gas stunning. The DSC temperature program and recommendations for its use for monitoring broiler processing and storage processes accompanied by phase transformations of water have been developed.