There has been researched the temperature field in the refractory bricks of the furnace. As a result, there has been received a scheme of temperature distribution in the furnace wall in the presence of installed water – cooled caissons.

The article considers the methods of rationalizing the process of heating the refractory materials of aluminum electrolyzers up in relation to thermal stresses arising in the hearth lining. The functional goals of the refractory materials are listed. The operational characteristics of the refractory materials are presented. During thermal influence on a hearth lining, the physical effects called thermal expansion occur. The materials which save their properties under high temperature are known as refractory materials. The thermostability is described in more detail. The scientific test bench was used to investigate ultimate strength. The method of temperature and pressure measurement when conducting the experiments is cited. In order to choose the potlining it is necessary to know the peculiarities of refractory materials and actual industrial loadings as precisely as possible.

The results of the analysis of influence of some main process factors on heat conduction of heat-insulating materials are given in this article. As major factors were considered: density, temperature, humidity. Researchers are conducted on the basis of the theory of planning of experiment. The got dependences of heat conductivity on a closeness and temperature of material show approximately equal influence of these factors on the exit of experiment

This article contains the most optimum temperature requirements for hydrogenation reaction by Pd- PEG/ZnO catalyst. Works of some foreign authors have been investigated due to to create catalysts for the preparation of which energy consumption will be negligible and the catalyst activity will remain the same.

The method of integral transformations is used to study the process of bodies heating and cooling. As a result of theoretical calculations the regime of soil freezing depending on the ambient temperature was established. Laplace transformation is practically used to determing patterns temperature of constructed concrete dams, building grounds

Evaluation of the output of lime is made for three options for the use of Ferroalloy gas: when you use the physical heat of the gas; when using the chemical energy of the gas and the location of the reactor after scrubbing; when sharing of sensible heat and chemical energy of the gas. As a result of the calculation of the expected yield of lime, it was found that the use of Ferroalloy gas for the production of lime can fully provide or at least compensate for the deficit of lime in the production of steel. The technology of calcination of limestone with Ferroalloy gas is presented in the form of a cycle synchronized with the smelting of steel, including, in accordance with the gas outlet from the layer and their alternation with pauses of inter-blowing periods. The preliminary technological characteristics of firing obtained as a result of theoretical analysis are used for further experimental and theoretical studies.

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 %.

This paper presents the results of the influence of ultrasonic treatment in the cofermentation of the cattle manure mixture (cattle) with the leaven from the rumen of ruminants on the process of biogas production. Anaerobic digestion was carried out in matinence periodic operation at the mesophilic temperature of 38 C ̊. As a substrate, a mixture with a content of 70 % cattle manure and 10 % leaven from rumen of ruminants was used. Treatment with ultrasound of the mixture was carried out at an intensity of 10 W/cm2 and an amount of input energy of 9350 kJ/kg of dry matter (DM), which completely eliminated the processes of stratification and sedimentation. Decomposition of organic matter (OM) in the periodic regime with the enzyme and ultrasound treatment occurred within 8 days, the usual substrate during this time OM decomposed 3.0 times less (only 14 %). The process of fermentation of methane in continuous and periodic modes treated with ultrasound, as at other temperatures, was stable, as can be judged by the values of volatile fatty acids (VFA) Volatile fatty acids (VFAs), alkalinity, pH, and biogas. The energetical efficiency of methane fermentation is estimated by comparing the volume of fuel (biogas) and heat consumption for technological needs. As shown by the comparison of efficiency of different regime, the largest amount of commercial energy in the form of biogas was obtained in the mode of joint fermentation of a mixture of cattle manure (cattle) with a ferment from the rumen of ruminants treated with ultrasound – 3 times more than without treatment (space).

Among many environmental conditions that affect a person, the most important factor is nutrition. Today, there is no doubt that there is a direct link between nutrition, health and disease. Proper nutrition ensures normal growth and development of a person, contributes to the prevention of diseases, has a positive impact on life expectancy and creates conditions for adaptation to the environment. A very actual topic for public catering in the Republic of Kazakhstan, namely for fast food companies, is the development of new recipes and culinary products from relatively inexpensive vegetable raw materials, as well as qualitatively new food products with a purposefully changed chemical composition. One of the main ways of solving problems of expanding the production of products for quick service, as well as products for dietary and therapeutic and preventive nutrition is the use of sprouted grains and beans. In this article, poly-grain mixtures of sprouted wheat and extruded soy beans in different ratios are studied and considered. Poly-grain mixtures developed by us are balanced in nutrients, vitamins and amino acids. The research was carried out on the basis of the accredited testing laboratory of RUBICOM enterprise LLP and the scientific laboratory of the Innovative Eurasian University. The purpose of this work is to study a promising method for increasing the nutritional value of grain mixtures by extruding them at different temperature conditions. To achieve this goal, the following tasks were planned: – to study the grain of soy beans and sprouted wheat on the organolepti c characteristics and chemical composition of the poly-grain mixture; – examine the chemical composition of the poly-grain mixture before extrusion; – choose the optimal mode of the extrusion process; – study and analyze the chemical composition of poly-grain extruded mixture; It should be noted that we have developed for the first time the optimal technological mode of extrusion of poly-grain mixture from sprouted wheat and soy beans, and the physical and chemical composition of the poly-grain mixture was studied. The results of the research presented in this paper are the basis for the development of recipes and technologies for fast food products. The reliability and validity of scientific statements is confirmed by the choice of modern methods of chemical composition analysis.

The article discusses methods for creating smart things, using the example of the use of innovative technologies in the field of materials for clothing and footwear. The factors of form formation are substantiated by the example of the preferences of an individual customer who forms its image through accessories and shoes. The author considers the factors of shaping, based on the special functional features of shoes in connection with ergonomic factors. The designer is able to foresee the factor of transformability in modern footwear, changes in functional qualities, appearance, and design features of new footwear. As a result, on the basis of these transformations, to get a new emotional image and a new form. The shape of the shoe becomes a factor for transformations at the request of the customer. The article discusses the functional tasks of this shoe, plastic characteristics, technical and design tasks. As research methods, the article proposes variants of experimental models with possible stages of transformation, presents preliminary technical data, conducts a comparative analysis with innovative footwear samples of famous world designers, and makes assumptions about the development of this model in the future. An experimental method was used during the study. A shoe shape was developed, which took into account the preferences of the age group of 12-16 years old, relying on this category of consumers, we were able to go beyond the rational understanding of shoes as a functional form and gave it the meaning of a fantastic image, which allowed us to consider the form in the semantic and artistic context dictated by this age group of consumers. In addition, investing in this model the concept of "smart shoes", we considered not only the ability of modification and transformation by rearranging replaceable parts, the possibility of designing and reincarnating from one form to another, combining the constituent elements of the shoe into one whole, but also the development of the creative potential of the consumer, who at its own discretion can rebuild the structure and, in fact, as a designer itself, form a new model. The article makes assumptions about its further development in various fields of activity. For example, medicine, sports, art, etc. Considering the introduction of new materials, we relied on discoveries in the field of nanotechnology and considered among the possible features of this model the change in color on the basis, the reaction of materials to light, temperature, etc. The project is aimed at creating such shoes that will be developed for a wide range of consumers thanks to the wide range of possibilities contained in the design of the form and the features of modern materials.

Main problem: Microbial-plant relationships, including epiphytic microflora, are the subject of attention of many scientists. Numerous works confirm the high interest of researchers and the relevance of studying this topic. Despite many years of research, some questions concerning the characteristics of the epiphytic microflora still remain open. It is already a well-known fact that the epiphytic microflora is directly related to the physiological development of the plant, including yield. This is due to the close interaction of the plant with the microorganisms living on its surface throughout the entire growing season. It is also proved that epiphytic microflora has the ability to change characteristics under the influence of environmental factors (temperature, humidity, soil contamination, sunlight, etc.). In this regard, the study of this topic is one of the important areas of biological and agricultural sciences and is of high importance. It should be noted that a significant role in the development of agriculture in the Republic of Kazakhstan and the Pavlodar region is played by representatives of vegetable crops, including tomatoes and potatoes belonging to the Solanaceae family, which indicates the high importance of the plants selected for the study. The combination of the above arguments determines the need to study the epiphytic microflora of plants and establish the regularities of its influence on the adaptive properties of the studied plants of the Solanaceae family, as well as on their productivity. In turn, the study of epiphytic microflora can also contribute to the search for new ways to increase the yield of plants and their resistance to various diseases. Purpose: The article is devoted to the study of the properties and characteristics of the epiphytic microflora of the surface of various organs of plants of the Solanaceae family (on the example of tomato and potato). The variability of the composition and number of epiphytic microorganisms in seasonal dynamics is shown. Methods: bacterioscopic method, fingerprint method, flushing method, Gram staining method. Results and their significance: The characteristics and properties of representatives of epiphytic microorganisms of aboveground (leaf, fruit, flower) and underground (potato fruit) plant organs were studied. The role of the influence of environmental factors on the variability of epiphytic microflora is determined on the example of plants Lycopersicon esculentum Mill. (common tomato) and Solanum tuberosum L. (tuberous nightshade). The differences in the microflora of different plant organs in different periods of vegetation are shown.

The main problem: The rheological properties of calcium salts are of theoretical and practical interest for a modern researcher. The theoretical interest is primarily related to the search for general patterns and manifestations of the rheological properties of solutions of calcium salts. The practical component is based on the search for patterns and dependencies of the properties of solutions on the structure and composition of the object of study. Such chemicals as calcium salts are of particular practical interest, they are widely used in various fields, such as the food, chemical and pharmacological industries. Hydrophilic high-molecular solutions of alginates, namely calcium alginate, are actively used in the preparation of soft dosage forms, the manufacture of jelly masses in confectionery, act as thickeners in the food industry. They are characterized by a fairly high percentage of viscosity at low concentrations, bioavailability, prolonging effect, absence of irritating properties, biocompatibility with many polymers, which is especially important in the pharmaceutical industry and medicine. The use of calcium salts for these purposes is currently very promising, since these organic salts have a number of unique properties associated with gelation. Purpose: This paper contains the results of studying the features of the rheology of calcium alginate solutions. A concentration range of 0.1-0.7 % was chosen for the studies, which is sufficient to avoid gelation at room temperature. The dependence of viscosity on concentration, temperature (in the range of 25-45 °C) and shear rate were studied. Methods: Analysis of theoretical sources, observation, comparison of results. The rheological characteristics of the obtained substances were studied using a capillary viscometer. The measurements were carried out in the temperature range of 25-45°C. Results and their significance: it was found that there is a significant dependence of viscosity on concentration and temperature. For concentrations of 0.3 – 0.7 %, a similar type of dependence is observed, in contrast to solutions with a concentration of 0.1 % . Explanations of these dependencies were proposed.

The article is devoted to the development of a technology for obtaining organic fertilizers from poultry waste based on biocatalytic processes. Currently, many poultry farms have become sources of environmental pollution, thereby causing serious environmental problems and economic and social damage. The problem of reliable protection of the natural environment from pollution by bird droppings is currently relevant. In the area of operation of large poultry farms, air pollution by microorganisms, dust, foul-smelling organic compounds, which are decomposition products of organic waste, as well as nitrogen, sulfur, and carbon oxides, is possible. Bird droppings contain acids, nitrogen, phosphorus and potassium, heavy metals. The content of nitrogen, phosphorus and potassium changes dramatically depending on the quantity and quality of the feed. Humic substances isolated from brown coal have a sufficiently high sorption activity and are used as cheap sorbents for solving a number of environmental problems in industry. These studies are aimed at minimizing the main disadvantage of the anaerobic digestion process, the low reaction rate, which leads to the need to create large-volume bioreactors. On the basis of the research carried out, a technology has been developed for obtaining organic fertilizers from poultry waste by the method of anaerobic fermentation of chicken manure with humidity at a temperature of 27 °C - 50 °C with the addition of sodium humate. The resulting fertilizer is intended for use in agricultural production, horticulture, floriculture, forestry, municipalities, in household plots in order to increase the yield and quality of crop production. For the developed technology, an application has been submitted for obtaining a Patent for the invention of the Republic of Kazakhstan «Method for producing organic fertilizers» (priority No. 2021-22818, dated July 13, 2021). The invention allows to significantly reduce the time of fermentation, to enrich the product with organic and mineral products contained in sodium humate, to convert the salts of heavy metals into an insoluble state, to improve the environmental friendliness of the method.

Main problem: The use of waste heat is most often solved by installing heat exchangers, but this is not effective when the temperature of this heat does not exceed 10-15 0 C, in which case this heat can be used using a heat pump. Where can I get this heat? Almost any enterprise needs cooling of any equipment elements or substances – working fluids; the heat received from them can be sent to a heat pump and used here at the enterprise. Purpose: Consideration of the possibility of using the heat of cooling water from the pump CNS 60-165 and the proposal of a new scheme with the installation of a heat pump that uses this heat. Methods: This is achieved due to the fact that it is proposed not to discard the heat, but after its use in the heat pump evaporator, transfer it to the heated medium - water, which is then sent to the shower cabins of the enterprise. Since the showers are located in the same room, the cost of transporting heat and losses will be minimal. Methods: In the course of the research, the possibility of using the waste heat of an industrial enterprise for using it here at the enterprise for the purposes of hot water supply was considered. For these purposes, it is proposed to install a heat pump, thanks to which the thermal potential increases, which makes it possible to fully use the received heat. Results and their significance: As the experience of foreign countries has shown, heat pumps can be widely used in many industrial enterprises, and in conditions of increased competitiveness, in order to reduce energy costs and the cost of manufactured products, install heat pumps to utilize excess heat, for example, process water, which is available in many production allows you to have a significant economic effect.

Main problem: recently, much attention has been paid to energy saving in production, especially when it comes to industrial units that burn fuel. There are several ways to maximize the use of the heat released during the combustion process, for example, to reduce the temperature of the flue gases at the outlet of the unit, by maximizing its use, both in the technological process itself and by installing additional heat-receiving units, for example, air heaters or other heaters. Another way to save money is to reduce heat losses through the lining of these high-temperature units. Metallurgical units that consume a large amount of energy and fuel require an analysis of their consumption, and ways to save their consumption based on the results of the analysis. Purpose: this article considers the possibility of replacing the existing inner insulation layer of the second and third sections of a high-temperature unit - a metallurgical furnace, with a new one with better technical and economic indicators. Methods: the possibility of replacing the existing inner insulation layer of the second and third sections of the high-temperature unit with a new one, with the best technical and economic indicators, was considered. The calculation of heat losses by thermal conductivity through the side surfaces and the roof with new insulation was performed, and the economic efficiency of the proposed solution was proved. Results and their significance: replacing the existing inner layer of insulation - refractory concrete PHLOCAST M30 (thermal conductivity coefficient from 1,4 to 1,45) with the proposed CERALIT GUN HK 70070 (thermal conductivity coefficient from 1,03 to 1,12) will reduce heat loss to the environment, and thus to reduce fuel consumption for the furnace.

On the territory of the Northern industrial zone of Pavlodar in the area of the industrial wastewater reservoir «Bylkyldak» in some areas of the earth there is soil contamination with mercury, exceeding the MPC for mercury (2.1 mg/kg) by 500 times. The total mass of mercury dispersed in the surface layer of soils is 2.8 tons. The mass of contaminated soil is approximately 208,000 tons. Pollution of the territory is historical. The purpose of the article is to determine the efficiency of chemical binding (immobilization) of mercury in the soil with the Japanese drug Denite® in real field conditions of the territory of mercury contamination in the Northern industrial zone of Pavlodar using an experimental study; to determine the stability of insoluble mercury compounds formed by the preparation at extreme winter and summer temperatures and seasonal fluctuations in open ground. Soil samples were taken for the study at 11 points in the centers of mercury pollution. Laboratory studies were carried out in an accredited analytical laboratory of the Testing Center of JSC Caustic. Soil samples were treated with Denite®, the preparations obtained were stabilized, and water extracts were prepared. The content of mercury in soils, extracts from them, and plants was determined by the atomic absorption method on a RA-915+ spectrometer equipped with RP-91 and RP-91S attachments. As a result of research, the effectiveness of Denite® in the chemical binding of mercury in the soil has been proven and its optimal dosages have been determined. As a result of the positive tests of the technology of chemical immobilization of mercury, the prospect of a practical solution to the issue of demercurization of mercury-contaminated soil on the territory of the Northern industrial zone appeared.

Main problem: the development of a new direction in the food industry – the so-called functional nutrition, which means the use of such products of natural origin, which, when systematically used, have a regulatory effect on the body as a whole or on its specific systems and organs, has been widely recognized all over the world: immunostimulants, biocorrectors for blood pressure, cholesterol levels, etc. When creating functional dairy products, ingredients of plant origin are increasingly included in recipes, which are sources of dietary fiber, vitamins and microelements, organic acids and other biologically active compounds, which can also serve as flavor fillers. Purpose: to develop a technology for the preparation of a fermented milk product with the addition of an extract from gourds. To do this, it was necessary: to select the amount (dose) of the yoghurt starter introduced into the prepared milk, and also to investigate the effect of temperature on the fermentation process of the drink; to investigate the amount (dose) of the vegetable filler introduced into the mixture and its effect on the organoleptic characteristics of the drink; to investigate the organoleptic properties of the drink with the melon culture extract added to it before fermentation and after fermentation; to investigate the effect of vegetable filler on the fermentation process; to investigate the effect of the dose of vegetable filler on the process of acid formation; conduct microbiological studies of milk and vegetable yogurt; to investigate the change in the acidity of milk and vegetable yogurt during storage; to investigate the effect of the freezing process on the chemical composition and biological value of the extract. Methods: when performing the practical part of the work, physicochemical, organoleptic and microbiological studies were used. Results and their significance: in the course of the study, it was concluded that by adding an extract of gourds to the technology for the preparation of fermented milk products, a new fermented milk product can be obtained that meets all physicochemical, organoleptic and microbiological requirements. As a result, an original method for the production of a fermented milk drink containing an extract from a melon culture was developed.

The article is devoted to the study of the main types of retort packaging, as well as polymer and combined materials used for its manufacture. The authors have compiled a classification of retort packaging presented on the modern market, investigated the technological properties of packaging materials, and also determined the requirements for modern retort packaging: resistance to sterilization at a temperature of at least 120°C, steam and moisture resistance, chemical inertia to canned products, tightness, low gas permeability. It has been established that in order to give the retort packaging the required properties, it is made of multilayer polymer or combined materials, each of the layers of which performs certain functions. It is determined that due to the barrier properties of polymer and combined materials with respect to oxygen, retort packaging provides shelf life of canned products up to 5 years, which allows the use of retort packaging made of polymer and combined materials as an alternative to glass and metal packaging. In experimental studies, the composition of the outer layers of modern retort packaging was analyzed and it was concluded that polypropylene or polyethylene terephthalate are most often used, since these polymer materials are thermally and chemically resistant, vapor- and moisture-proof. It is established that materials that are barriers to gases are used as the middle layer – aluminum foil, metallized films, ethylene vinyl alcohol, polyamide. It is proved that polymer co-extrusion, multilayer injection molding or lamination is used for the manufacture of such materials and packaging. The data obtained indicate the high barrier properties of combined packaging materials, therefore, the thermal and chemical stability of the polymer and combined materials used makes it possible to use retort packaging for packing almost all groups of canned products.

The article is devoted to the development of technological parameters for the production of gluten-free pasta, as well as to the study of the influence of physico-chemical factors on the formation of the structure and organoleptic parameters of gluten-free pasta. The authors studied modern approaches to the production of gluten-free food in Kazakhstan. During the study, the main types of raw materials used in the production of gluten-free pasta of functional orientation were identified. For the production of a new product, a reasonable choice of raw materials and functional ingredients was carried out, the formulation and production technology were developed, all temperature and time modes were described, physico-chemical, organoleptic parameters of the new product were studied, a production flowchart was developed. The purpose of the article is to develop the technology of gluten-free pasta enriched on the basis of corn, rice flour and meeting the requirements for specialized food products, with the addition of functional and flavoring ingredients to expand the range of gluten-free products in the Republic of Kazakhstan. In experimental studies, the formula of a new gluten-free paste based on rice and corn flour with the addition of flaxseed flour, soy protein isolate «EdimCo», xanthan gum, dietary fiber (psyllium), Supermak booster was developed. The complex results of organoleptic and physico-chemical parameters of whole-grain flour for the production of new gluten-free pasta are presented. The results of organoleptic and physico-chemical indicators, as well as safety indicators of finished gluten-free pasta are presented. The article presents the technological parameters and time modes of the production process of fresh pasta, including the following basic operations: preparation of raw materials at t = 10 0C, kneading pasta dough at t = 40-45 0C, vacuuming at 40-10 kPa, pressing (extrusion) at 7 min, 10-12 MPa, drying and stabilization at 10-12 MPa, cooling of dried products t = 20-25 0C 4 hours, packaging of finished products at t = 35 0C and relative humidity 70 %.