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Technical sciences and technologies

The possibility of applying carbon fuel material in agro-industrial complex
Annotation: The variants of the use of carbon as a heat-generating material in the agro-industrial complex are highlighted. This will significantly save energy, improve the environment, reduce the cost of operation, repair and maintenance of buildings and structures.
Author: M.S. Omarov, I.V. Kogay, M.A. Bayandin, B.K. Dusenalin
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: carbon, heat-generating materials.
Development of semi-finished products from cultured mushrooms «Oyster mushroom»
Annotation: The aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are developed. After passing laboratory tests, meat products were recommended for population nutrition. The healing properties and ease of growing a cultivated mushroom are noted.
Author: A.V. Omelnitskaya, E.F. Krasnoperova
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: fungus «Oyster mushroom», semi-finished meat products, nutrition, growing technology.
Innovative technologies for enrichment of flour from wheat grain
Annotation: The technogenic impact on the ecological environment led to a decrease in the amount of natural food consumed and a change in its qualitative composition. The article discusses the innovative direction – enrichment of food with micronutrients. New types of bread with functional properties for mass nutrition are developed.
Author: Zh.K. Оryzbayeva, T.A. Nazarenko
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: wheat grain, wheat flour, micronutrients, food enrichment, nutrition, fortification.
Development of production technology of meat products with radioprotective properties
Annotation: The article is devoted to the question of how to protect organisms with meat products as the main sources of protein nutrition. The purpose of this article is to study the technology of production of meat products and the identification of unresolved problems in connection with the direction of products. Developed proposals for the use of experimental data to improve the production technology of meat products using radioprotective properties.
Author: A.Т. Khamitova, L.I. Prоskurina
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: radioprotective properties, protein nutrition, meat products, lamb meat, oyster mushrooms.
Lime yield and roasting time using ferroalloy gas
Annotation: 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.
Author: A.G. Kaliakparov, A.A. Kamenov
Year of release: 2018
Number of the journal: 2(70)
Heading: Technical sciences and technologies
Keywords: Key words: limestone, Ferroalloy gas, heat, mine furnace, temperature, energy saving
Characteristics of the composition, properties of delicious-spicy plants
Annotation: The article presents the characteristics of the main types of delicious-spicy plants and organoleptic properties of spices, which are of great importance in the modern world. The mechanisms of influence of tastyspicy plants on the body with therapeutic and preventive purposes, proven in the research work of foreign and domestic scientists, increase the effectiveness of their use in various fields of production, especially as food additives.
Author: A.K. Ospanova, N.R. Aligozhina
Year of release: 2018
Number of the journal: 2(70)
Heading: Technical sciences and technologies
Keywords: Key word: spices, aromatic plants, grains, spices, quality, indicators
The use of probiotic Clostat in the diet of pigs
Annotation: This article discusses the use of probiotic Clostat method of adding a dry mixture in the combined feed in its production. This probiotic has a high resistance to enzymes of the gastrointestinal tract of animals, antagonistic activity to pathogenic and opportunistic microorganisms. This probiotic normalizes the intestinal microflora, increases the resistance of farm animals. Probiotic Clostet improves the digestion process, which affects positively the transition of weaned piglets on self-catering.
Author: L.I. Proskurina, E.A. Podvinskaya
Year of release: 2018
Number of the journal: 2(70)
Heading: Technical sciences and technologies
Keywords: Key words: probiotic, weaned piglets, combined feed, digestive system, resistance, intestinal microflora.
The effect of pre- and probiotic preparations on the state of the intestinal microflora of healthy and sick calf dyspepsia
Annotation: This article describes the effect of pre- and probiotics on the condition of intestinal microflora for newborn calves. It has been established that in the intestines of calves, in addition to lactic and bifidobacteria, conditionally pathogenic bacteria such as E. coli, staphylococcus and streptococcus are contained. When taking pre- and probiotics in the experimental groups of animals, a decrease in the content of conditionally pathogenic microflora was observed with a dynamic increase in obligate, which indicates a positive effect on the formation of intestinal microbiocenosis during the milk period.
Author: N.M. Sarsekeeva L.I. Prоskurina
Year of release: 2018
Number of the journal: 2(70)
Heading: Technical sciences and technologies
Keywords: Key words: prebiotic preparations, probiotic preparations, intestinal microflora, dyspepsia, pathogenic and conditionally pathogenic microflora, E. coli bacteria.
Controlled transformer-type shunt reactors
Annotation: The possibilities of using controlled transformer-type shunt reactors at power grid substations to optimize the transmission mode are considered. The laws of voltage regulation, providing the mode of natural power and reduction of active power losses in the electrical system, are highlighted. Key words: energy complex, controlled transformer-type shunt reactor, voltage stabilization, thyristor voltage controller, control winding.
Author: S.Zh. Еskendirov, Е.V. Ivanova
Year of release: 2018
Number of the journal: 3(71)
Heading: Technical sciences and technologies
Keywords:
The role of Vetom 1.1 in the correction of the immune status of the body of pigs
Annotation: This article describes the factors that adversely affect the development of the body of young animals and contribute to reduce their productivity. One of the ways to solve this problem is the use of probiotic preparations, in this case Vetom 1.1. Research methods are presented, an analysis of the data obtained is made, according to which a conclusion is drawn about the high effectiveness of the use of probiotic Vetom 1.1 in swine production
Author: K.K. Rafikovа, L.I. Proskurina
Year of release: 2018
Number of the journal: 3(71)
Heading: Technical sciences and technologies
Keywords: probiotic preparations, body resistance, immunobiological reactivity, sporiferous probiotics, Vetom 1.1