This article analyzes the existing water treatment technologies and consider aspects of the effectiveness of implementation of reverse osmosis on TPP.

In the article presents the results of studies on the effect of temperature and pressure on the chloride sublimation of zinc and lead from converter dusts of steel production. Currently, an objective necessity is the development of dust utilization technologies for converter steel production, with its further use in production and production of by-products. The use of dust allows not only to save natural raw materials, but also increases production efficiency and improves the environmental situation. The content of non-ferrous metals in dusts makes it difficult to process and use them in agglomeration or in blast furnace production, while the iron content in converter dusts (sludges) makes it possible to use them as promising metallurgical raw materials. Therefore, for a more complete processing of dusts, extraction of non-ferrous metals from them is proposed. The purpose of this work was to determine the possibility of extracting zinc and lead from sludges of the converter production by the method of chloride sublimation. We used dust containing: 86,3 % Fe2O3, 3,5 % FeO, 0,9 % Al2O3, 1,6 % CaO, 0,9 % MgO, 1,1 % MnO, 0,8 % SiO2, 4,4 % ZnO, 0,5 % PbO. The study was conducted in the temperature range 200-1600 degrees C and pressures of 0,01; 0,1 and 1 bar based on a complete thermodynamic analysis using the HSC – 5.1 software package. Finnish metallurgical company Outokumpu, based on the principle of minimum Gibbs energy. According to the results of the studies, it was found that, at normal pressure, lead chloride sublimationbegins at a temperature of 600 degrees С, and zinc - at 900 degrees С: a decrease in pressure to 0,01 bar reduces the temperature to 500 degrees С and 700 degrees С, respectively; lead chloride sublimation under equal conditions is more complete than zinc; To achieve zinc chloride distillation at the level of 90-96 %, the process must be carried out at 1145-1200 degrees С and pressure from logP = -2 to 1,2 bar, while the degree of lead chloride distillation is 99,8-100 %.

Fruits and vegetables are most often consumed without being thoroughly processed before consumption. Some plant foods are vacuum-packed to ensure long shelf life as well as preserving the quality and safety of the product. Fruits and vegetables carry naturally occurring non-pathogenic epiphytic microflora on their surfaces. During growth, harvesting, transport and further handling they can be repeatedly contaminated by pathogens from human or animal sources. Fresh fruit crops have been implicated in a number of documented foodborne disease outbreaks. Outbreaks of diseases caused by bacteria, viruses and parasites have been epidemiologically linked to the consumption of a wide range of fruits and vegetables. The aim of our study is to assess the risk of contamination in fruit and berry crops and how to address this long-standing problem, namely, contamination of fruit and vegetables with unnatural pathogenic microflora. The following fruit and berry crops common in Turkestan region were chosen for the experiment: Apple variety Suislepskoe (stolovka) , peach variety Nectarine and grape variety Kishmish. Bacteriological inoculation was carried out by membrane filtration of used sterile water to obtain flushes from the surface of fruit crops. All work was carried out under full aseptic conditions. The utensils, water and other equipment used in the work were sterilised in advance. The data obtained during the experiment shows that there is a potential for widespread contamination of uncharacteristic microflora of plant products. Based on the results of the study it can be concluded that there are yeasts and acetic acid bacteria on the surface of all three samples of fruit and berry crops, which can be universally contaminated food and are not the natural microflora for the above mentioned crops. Specifically, fruits and vegetables can be contaminated with various bacterial pathogens, including Salmonella, Shigella, E. Coli O157:H7, Listeria monocytogenes and Campylobacter.

The main problem: Modern research in the development of fermented milk products is focused on increasing the bioavailability of milk components, as well as the use of bacterial components of sourdough, which increase health properties. The use of the fermentation process of skimmed milk with a combined starter consisting of traditional for cottage cheese and starter cultures of probiotic cultures immobilized in a gel of biopolymers is very important. Purpose: The purpose of this study is to determine the optimal amount of starter, consisting of an association of probiotic cultures immobilized in a gel of biopolymers (membranes) to be added to fermented skimmed milk in order to enrich it with functional ingredients. Methods: A one-factor experiment was used. The culture association Propionibacterium freudenreichii subsp. was used as a regulatory factor. Shermanii, Bifidobacterium lactis and Streptococcus thermophilus, immobilized in a biopolymer gel, added to skimmed milk in the form of membranes (determined as a percentage of the mass of fermented milk). Controlled factors are the main indicators characterizing the efficiency of the skim milk fermentation process; these are active acidity, the logarithm of the number of viable cells of bifidobacteria, the logarithm of the number of viable cells of propionic acid bacteria, and organoleptic evaluation. Results and their significance: Based on the results of a mathematical analysis of the totality of values of controlled factors depending on the amount of starter cultures of probiotic cultures, mathematical models were built to determine the degree of influence of the starter on the quality indicators of the product, using the Table Curve 3D-v4 mathematical computer program.

In Kazakhstan, within the framework of the Program «Development of domestic value and export-oriented industries», new modern dairy enterprises are being actively modernized and new modern dairy enterprises are being created, where membrane processes are being introduced to concentrate the components of milk. This is necessary for the rational and integrated use of raw materials, including through the processing of secondary resources, the main of which is whey. Improving the production processes of traditional food products and developing innovative ones is possible only with the use of the latest technologies and technological equipment. Membrane processes are widely used for the use of fractionation and concentration of liquid dairy products, which allows for a new solution to the processing of raw materials and opens up opportunities in the development of new types of food products. The article is devoted to the issue of production and processing of whey in Kazakhstan. The main types of membrane technologies and the advantages of their use in the dairy industry in the Republic of Kazakhstan are considered. The role of membrane technologies in the processing of whey is substantiated, various methods of introducing membrane processing methods to ensure the demineralization of whey, obtaining products with high biological value and consumer properties, reducing the cost of energy carriers, reducing the volume of raw materials in order to save transport costs, non-waste processing of milk solids, recycling water are described. This article analyzes the problems of using resource-saving membrane technologies in the production of dairy products in the Republic of Kazakhstan, ways to solve existing problems associated with increasing the economic efficiency of enterprises. The favorable impact of the use of membrane technologies on the social and environmental aspects of whey processing in the country is substantiated.