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ADSORPTION ABILITY OF ZEOLITE TO USE FOR FLUE GAS CLEANING

O.Zh.Sarsembenova , E.T.Abseitov, K.M.Satova

In this work, the authors studied the adsorption capacity of the zeolite used for flue gas

cleaning. Under laboratory conditions, the authors investigated the possibility of using zeolites of

Tayzhuzgensk field for cleaning of gas emissions of different origin, including flue gas boiler

installations.

UDC 658.5.011: 65.011.56

K.K. Erenchinov1, G.D. Bazil2, Sh. K. Adilova2, D.O.3 Kozhahmetova 1Almaty University of Power Engineering and Communication, Kazakhstan, Almaty, 2Kazah National Technical University named after. K.I. Satpaev, Kazakhstan, Almaty, 3Shakarim State University of Semey, Kazakhstan, Semey

INTEGRATION BSC and QMS IN THE STRUCTURE OF AUTOMATED CONTROL

SYSTEM OF ENTERPRISE HEATSUPPLY

(This work is carried out on grant funding for research 0044/GF)

Abstract. The paper presents the integrated automated enterprise management system on the upper

level, based on the integration of ERP, QMS and BSC. There are describes the relationship of these systems,

identified functional connections layers of management processes taking place in the enterprise. In paper

given the specific function of each system in the hierarchy of management.

Keywords: information technologies, automation of of management activity, ERP-systems, QMS,

BSC, heatsupply.

8

Introduction

In modern conditions, the effective management of heat-supply interprise is a comprehensive and

interconnectivity management not only process, but also financial, material, human and other resources of

the enterprise. Improved the efficiency of management is becoming one of the areas of improvement of the

enterprise as a whole. The most obvious way to improve the efficiency of the flow of the labor process is its

automation, and the difficulties in solving the problem of automated support for administrative work

associated with its specificity. Administrative work is complex and manifold, the large number of forms and

types, multilateral relations with the various phenomena and processes. Currently, the rapid development of

information and computer technologies, improving the technical platform and the emergence of new classes

of software products has led to a change in approach to automation of production management in general.

1 Statement of the problem of creating an integrated management system

Modern automated control system should combine the best possible set of functions to manage all

business processes of the enterprise: management of marketing and sales, supply chain management,

financial management, management of technological processes of generation, transmission and distribution

of heat energy and maintenance [5].

The system should be realized production strategy based on the consumer, in particular its

satisfaction in supplying heating services.

The system must manage the production process and continuously monitor its parameters on the

deviation from the permissible values, from the planning stage to the shipment of finished products to

consumers.

The system should implement the methodology of cost management and cost centers. This

technique requires planning cost products, the approval of planned regulations and control of deviations of

actual costs of their standards for timely action. Cost accounting should be done at the place of origin and

allow management personnel to conduct the analysis.

On the basis of the production plan and the regulatory system must calculate the cost estimates of

production costs. The system should ensure the unity of data financial and management accounting.

In modern conditions the functioning of the enterprise is imperative that the data entered into the

system to be available immediately after you register a business transaction to anyone who feels they need

from the master control units until nowFor example, the unity of data financial and management accounting.

Business transactions must be recorded in the system immediately after they occurred. This will oversee

production at the level of production estimates.

2 Elements of the integrated management system

Given the above, for the control of heat supply companies are encouraged to use the information

automated enterprise management system at the level of Automated company managing systems

(ACMS)based on the integration of systems such as ERP (based on the software platform 1C: Enterprise

8.2), the QMSand the BSC. Aggregative structure of the system can be represented as follows (Figure 1).

ERP

Information system of

identification and

registration resource

planning

QMS

Quality

management

BSC

Strategic management

based on key indicators

IACS

Figure 1 - Aggregative structure of information-analytical management system

9

2.1 Business Process Management (ERP)

The main purpose ofsystems is to automate the processes of planning, accounting and control in the

main areas of activity of the enterprise and therefore ERP-system can be viewed as an integrated set of the

following subsystems:

Financial Management

Materials Management

Production Management

Project Management

Service Management

Quality Management

Personnel Management ERP-system can be divided into the following paths: "commercial accounting", "inventory

accounting", "accounting", "HR management". Objectives of financial planning, feasibility planning, cost

accounting and cost calculation - grouped in the loop "planning and budgeting", and receive information

from the production combine to outline the "primary account". In accordance with such a concept advanced

by, in the enlarged form the overall structure of ACMS enterprise can be represented as in Figure 2. [2]

Central database

ERP

0. Primary

accounting

1. Planning

and Budgeting

2. Commercial

accounting

3. Inventory

accounting4. Accounting

5. HR

Management

6. Analysis and

management

decisions

Figure 2 - The aggregative structure of the ERP [ACMS] enterprise.

2.2 Quality Management System

Improving the enterprise necessitates the use of the following approaches in the field of

management:

strategic planning;

process approach to management;

self-assessment activities;

evaluation of customer satisfaction and staff;

the introduction of the Quality Management System (QMS) (ISO 9001: 2008), Energy Management Systems (ISO 50001: 2011), Environmental Management System based on ISO 14001 and

Safety Management Systems (OHSAS 18001).

The main disadvantage of many systems is the lack of information provision, which covers all

process chain lifecycle. The Management System and Quality compensates this disadvantage. The QMS

based on the standards ISO 9000 - ISO 9004, which are duplicated in the Kazakhstan national standard ST

RK ISO 9001-2009 "Quality Management Systems. Requirements".

The quality management system is a set of organizational structure, procedures, processes and

resources needed for the quality management. It is designed to continually improve performance and

enhance the competitiveness of the organization in the domestic and world markets. It is part of the

management system of the organization.

The classic model of the system of management and quality is presented in Figure 3.

10

2. Leadership

responsibility

3. Resource

management

4. The measurement,

analysis and improvement

5. Creating

products6. Product

Consu

mers

Dema

nds

Consu

mers

Conten

tment

1. Continuous improvement of the Quality

Management System

Figure 3 - Model of the Quality Management System

Basic principles of the QMS:

1. Customer focus - organizations need to do what the consumer wants and now wants in the

future, even if he does not realize it.

2. Leadership leader - the leader, has a vision, fortitude depends on the goal (mission) of the

organization.

3. Involve staff - staff organization and at the same time the main resource is the most sensitive

interested party, so leaders reliance on staff to success.

4. Process approach - its members are organizing the processes through which the objectives are

achieved, that is, through the processes provided any changes.

5. System approach to management - involves consideration of all the factors affecting the external

and internal environment of the organization.

6. Continuous improvement - the basis of modern management, which implies constant adaptation

to have occurred and the expected changes in the environment, and sometimes their forms.

7. Decision-making based on facts - a reminder that the stability of the organization is not only

possible on the basis of intuition, but also with the measurement data.

8. Mutually beneficial supplier relationships - together with the principle of customer focus

involves the creation of sustainable supply chains on the basis of mutually beneficial cooperation.

Quality of products and services - is the main indicator of the competitiveness of the company,

together with the company's competitiveness assessed from the standpoint of the quality of management,

quality of functions performed, the quality of management decisions and the implementation of the

intellectual potential of every working person.

2.3 The Balanced Scorecard (BSC)

Nowadays embedded systems based on key performance indicators (KPI), the most common of

which is the Balanced Scorecard (BSC), which is a system implementing the strategy of the company by its

decomposition at the level of operational management and control based KPI.

The Balanced Scorecard is a system of strategic management based on the measurement and

evaluation of its effectiveness on a set of optimally selected key indicators that reflect all aspects of the

organization, both financial and non-financial. The system of indicators serves as a frame of reference by

which the aim is to form the desired values of the indicators, and an action plan is a path to the goal, unfold

in time.

BSCis convenient because it offers a comprehensive whole idea ofwhere the company is (the

interprise). In other words, on the basis of this system can be precisely integrated vision of the company and

determine the direction of development. BSCoperates four main perspectives - "Finance", "Customers",

"Internal Business Processes" and "Potential" (Figure 4).

11

1. Perspective "Finance"

The goals arising from the

financial expectations of the

founders and investors

3. Perspective "Processes"

The goals set regarding processes

to ensure the achievement of the

prospects of the "Finance" and

"Clients"

2. Perspective "Clients"

The goals set by the structure

and requirements of the

customers to ensure

achievement of the financial

objectives of the company

Vision

and

Strategy

4. Perspective "Potential"

The goals set regarding the

potential to meet today's and

future requirements

Figure 4. BalancedScorecard

The implementation of a balanced scorecard requires a precise and clear wording of the mission

and vision as a fundamental function of management in the development of enterprise in a particular

environment.

Building a Balanced Scorecard is based on five key principles:

manual changes should be carried out by top management;

transformation strategy in a continuous process;

the involvement of every employee in the implementation of the strategy through daily responsibilities;

restructuring the organization to implement the strategy;

bringing the strategy to each team member. The result of the introduction of performance appraisal system is a flow efficiency of business

processes. Properly operating system provides a guide to the necessary information that allows timely

decisions, to identify the factors affecting the achievement of the goals and make adjustments to the business

processes.

3 Develop an integrated information analysis system of enterprise management (IACS)

Management of company offers to sell through three systems (general structure of which is shown

in Figure 5): 1. ERP - Information System of identification records and resource planning; 2. QMS - Quality

Management System; 3. BSC - strategic management based on balanced scorecard.

According to [7] with the development of computer technology was divided on production

management systems (ERP) and quality management systems. Thus for the standard ERP no detailed

description in connection with the inability to be included in the logical description of all the supporting

processes to the required granularity. This does not exclude the fact that ERP can be standardized quality

management system ISO 9001, which standardizes the basic production process at the top level of

description, i.e. without technical detail, which can be described by different standards, depending on the

industry of the enterprise. Thus, the ISO 9001 is part of the ERP-system, which exposes the system

requirements and performs the role of top-level management of the enterprise.

According to [3, 4] BSC integrated into the QMS enables to organize qualitative and efficient

operation of the enterprise. The system of indicators for assessing the effectiveness and efficiency, built on

the basis of the BSC, especially allows to combine the assessment of the effectiveness of processes, built on

the basis of the requirements of ISO 9001, in general the calculation of productivity and efficiency of

business processes, which are aimed at making a profit. It should be noted that the effect of the interaction

process is inherently synergistic i.e. the effect of strengthening cooperation and coordination between

elements of the system. The objective basis of occurrence of synergistic effect is real interaction and

integration processes [6].

12

Using the Balanced Scorecard provides an opportunity to assess the effectiveness and efficiency of

the QMS for the different stakeholders from the standpoint of its impact on the financial performance of the

company, customer contentment and loyalty, effectiveness and efficiency of internal processes, as well as

employee contentment enterprise.

IACS should have a unified database management system (DBMS), which gives the identity of the

database tables to allow exchange at the level of copying without conversion.

Collecting production information from the perspective of the ERP-system is proposed to classify

as "0. Primary records mainly manufacture." Atthe ERP all management based on the financial (money, cost)

indicators (business administration of the enterprise at the "business processes"level). In the ERP

management main production is performed in "1. Planning and Budgeting"(see Figure 2), which solved the

problem of financial planning and management, we conclude in the end, in the management at the level of

budget revenues and expenditures [2].

BSC provides the key indicators that are gauges achievable goals, as well as the characteristics of

the efficiency of each individual employee, and business processes performed ERP-system. In this context,

the BSCis an instrument not only strategic but also operational management. QMS also optimizes the

activity of all parts and functions of the organization; is holistic ideology of enterprise management as a

whole, which is committed to the continuous improvement of business processes [1].

3 1, 4

2

4. The measurement,

analysis and

improvement

56. Products

(heat energy)

Consu

mers

Dema

nds

Consu

mers

Conten

tment

1. Continuous improvement of the Quality

Management System

IACS

1 2 3 4

2

2

3, 4 65

3

0. Primary accounting

elements of the ERP-system

elements of the QMS

elements of the BCS deciphering the numbering see Fig. 2, 3, 4

1

Figure 5. IACS of enterprise.

Conclusion

Thus, this integrated information system has the following features:

system combines the best possible set of functions to manage all business processes;

system gives unity of financial and management accounting;

in the system implements a strategy of production, customer-oriented;

control from the planning stage to the implementation of the order prior to shipment of finished products to consumers.

Furthermore, the system satisfies the requirements of the organizational structure of the enterprise,

namely:

ensures coordination of all management functions;

defines the rights and responsibilities (duties and responsibilities) at the management level;

ensure efficient operation of the enterprise, its survival and prosperity;

defines the organizational behavior of its employees, i.e. management style and the quality of the team.

13

References

1. Balahonova IV, Volchkov SA, Kapiturov VA, IA Obukhov, Rumyantsev SV Lectures on ERP [Electron.

resource] - 2013 - URL: http://www.cfin.ru/itm/kis/erp.shtml (date accessed: 02/10/2014).

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SCADA / CAE) [Electron. resource] - 2005 - URL: http: // www.ratm.ru/its (date accessed: 21/04/2014).

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4. Muhanov BK, Erenchinov KK, Bazil GD, Adilova S. K. On the development of an integrated

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5. Pereshivkin SA Information Technology Personnel Management: Textbook. - SPb .: Publishing House of

SPSUEF, 2010. - 48 p.

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specialty 080507 "Organization Management" specialization "Management quality and competitiveness."

- SPb .: Publishing House of SPSUEF, 2011. - 16 p.

7. Toktasynova NR Relationship of ERP-system and QMS in enterprise management. // Collection of

scientific work of the "Energy, radio and communications." Automation and Control. NAO "Almaty

University of Power Engineering and Telecommunications" 2013 - S. 19-23.

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DEVELOPMENT OF TECHNOLOGY OF FERMENTED MILK PRODUCT WITH

ADDED NUTRACEUTICALS

G.M.Bissagymova, G.M.Kasymov, A.O.Utegenova, G.K.Tuleubekova

This article discusses the development of technology and cheese dessert with the addition of

nutraceuticals, as well as the biological value of the finished product

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THE INTENSIFICATION A TECHNOLOGY OF MAKING NATIONAL DRIED PRODUCT

OF HORSE MEAT IN FACTORY CONDITIONS

E.E. Sharipova, A.O. Maizhanova

In this article is considered method of the perfection a technology and technique of the production

dried meat product from the horse meat in the plants conditions with using a started culture Texel DCM-

1, mechanical acting and the three staged regime of drying that allows to short a process of meats

maturation to provide equal process of drying on the meat products and to intensification a process of

dried horse meat products for 10-15 days.

: 547.995

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4 2073017, 08 37/08, 01J 20/30, . 10.02.97.

5 2221811, C08B 37/08, . 20.01.2004 .

6 http://www.medicinform.net/product/xenical/chitosan.htm.

7 Borkowsky J., Kowalczyk W., Struszczyk H. //Progress on Chemistry and Application of Chitin and 1st

Derivatives, Vol. IV. - Lodz, Poland, 1998. - P. 149155.

8 Hall G.M., Reid C.L. //Chitin and Chitosan. Malaysia. - 1995. - P. 47.

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PRODUCTIVITY OF CHITOSAN PREPARATION

D.K. Kundyzbayev, N.D. Kundyzbayeva, A.E. Prihodko

The this stage of the study is dedicated to to the analysis of literary sources and the study known

methods of production chitin and chitosan from crustacean shells in the world and in the Republic of

Kazakhstan.

The texts translation, quotings, initials, surnames and digital material are checked.

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THE EVALUATION OF THE QUALITY OF NATIONAL DRIED HORSE MEAT PRODUCTS

A.O. Maizhanova, E.E. Sharipova

The problems connected with development by new technology of the dried meat products from a

horse-flesh and a way of their rational decision are given in this article. The results of studies evaluating

quality indicators and safety performance national dried products from horse meat.

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PROGRAMMING OF TASKS OF LOGIKAL MANAGAMENT

N.K. Kurmangaliyeva, D.M. Ospanova, D.O. Kozhahmetova

Technology presents algorithms and programming logic control tasks on the basis of the theory of

automata. The central concept of the developed approach is the concept of "state". The choice of

transition graphs as a specification language.In article opportunities an ispolzovaniiya of automatic

programming in logical management are considered. Now programming in logical management to

become the important tool in adoptions of administrative decisions

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THE RESULTS OF STUDIES OF THE MINERAL COMPOSITION OF OAT FLOUR

Toleugazykyzy A., Nurymkhan G.N., Utegenova A.O., Tuleubekova G.K.

This article discusses the therapeutic properties of oats, as well as explored the mineral, chemical

composition of oat flour.

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2. ., . . / . . .: - 2003 215 . . 10-48.

3. . ., . ., . ., . . . // . 5, 2014 .

45-47.

4. .. KPI. -, . 2014. 255 . . 21-54.

5. , . . [ ]. 2010. - URL: http://dlib.rsl.ru/01002978489 ( : 21.09.2014).

6. , . -

. [ ]. 2009. - URL: http://dlib.rsl.ru/01003318956 ( : 21.09.2014).

http://dlib.rsl.ru/01003318956

37

INFORMATION MANAGEMENT SYSTEM BASED ON

INTEGRATION KPI, BSC and QMS

(This work is carried out on grant funding for research 0044 / GF)

B. K. Mukhanov, K.K. Arancino, G.D. Basil, D.O. Kozhahmetova

The paper presents an integrated system of enterprise management at the top level, based on the

integration of KPI, BSC and QMS. Describes the relationship of these systems, identified functional

connections layers of management processes taking place in the enterprise. Given the specific function of

each system in the hierarchy of management.

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DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGES HALAL BASED ON THE

USE OF COMBINATION OF RAW MEAT

M.K.Kamazhanova, Sh.B.Baitukenova, B.K.Asenova, Zh.M.Atambaeva

This article discusses the technology of production of raw meat comb, just quality indicators,

chemical and mineral composition of meat

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Y = 153,09+48,83(x1-13)/3-29,17 (x2-6)+2 ( x1-13) ( x2-6)/3+14,47

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1.L.Baibolova, T.Kulazhanov, B.Rskeldiev, K.Baibolov, S.Dzhinguilbayev, K.Tutebayeva. Development of

foodstuff of the directed action on the basis of national cutting of mutton // Journal of Food and Packaging

Science, Technique and Technologies. Proceeding of conference 40 years department Machine and apparatus

of food industry of University of Food Technologies. Bulgaria. 2, 2013., p 260-264.

1. .., ., ., .. // ,

, 55- : . . ., ,

2012. . 250-252.

2. .., .. . : , 2008.- . 5-16.

3. . ., . . . : , 2002. . 66-72. 4. .. . : , 2002.- . 74-82.

42

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OBTAINING OIL FROM SESAME SEEDS AND FLAX WITH ADVANCED LOW-

TEMPERATURE HYDROTHERMAL PROCESSING

E.B.Medvedkov, S.S.Dzhinguilbayev, L.K.Baibolova, A.M.Admaieva

The paper presents the results of a study of the extraction of oil flax and sesame seeds with

preliminary hydrothermal processing steam at a pressure of 0.05 MPa for 1-3 minutes, followed by an

infrared dryer. It is possible to increase oil output by 5 %, save valuable nutrient and reduce lipid

oxidation processes.

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+1((2 1)! (2 2)!) + 1((2)! (2 1)!)) =

= lim

1

(2 1)! 1(1(1 1! + 3 3! + + (2 1)(2 1)!) +

+1(2 2! + 4 4! + + (2 2)(2 2)!) =

= lim

1

(2 1)! 1(1(2 2)! 1) + 1((2 1)! 2)) = 1

[2] = 2 = lim

1

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= lim

1

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= lim

1

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) 1 = lim

1

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= lim

1

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2 1

(21 1)( + 1)=

+ 1

45

2 = lim

1

21 1(0 ( 1) (2 ) + 0 (3 2) (4 3) (21 22)) =

= lim

1

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1

21 1 ( + 1)

2

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1

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) [1] = 1 =

+1 , [2] = 2 =

1

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...,1969,.10, I, .99-104.

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14.

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LYAPUNOV EXPONENTS OF A SYSTEM OF LINEAR DIFFERENTIAL EQUATIONS

WITH PIECEWISE CONSTANT COEFFICIENTS

F.H.Vildanova, A.K. Erdenova, G.B. Kenzhebayeva

The article calculated the Lyapunov exponents of a system of linear differential equations with

piecewise constant coefficients.

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DETERMINATION OF EQUILIBRIUM CUTTING FORCES IN MACHINING

D.W.Duysembinov, D.T.Zhaylaubaev, B.K .Kassymkhanov

In machining is important to determine the specific heat transfer capabilities of forces for each of

the surfaces, the dependence of the pressure on the contents of the application of forces and temperature

heating in contact. Based on experimental calculations assume that the initial time there is a pair of wave

motion, and in the central parts increases the moisture content of heat and moisture.

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53

MODERN DIRECTION IN DEVELOPMENT OF TECHNOLOGY OF ALBUMINOUS

PRODUCTS

Raimkhanova G.N., Mirasheva G.O.

To this article data aredriven about respective directions of biotechnological production of soul-

milk albuminous products. Perspective bioactive additions, vegetable components, and also the bacterial

ferments and bacterial preparations, used in the production of albuminous products, are considered.

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58

PROPAGANDA, PREVENTION AND EDUCATION OF THE POPULATION

IN THE FIELD OF EMERGENCY SITUATIONS OF NATURAL AND TECHNOGENIC NATURE

L. Skripnikova, B. Kaltayeva

The article discusses the importance of education and the propaganda of knowledges in the field

of civil protection. Its presented a statistical database and analysis of natural and technogenic disasters

during the period 2013-2014 in the Republic of Kazakhstan and the city of Semey in particular. Its

described the work of "Propaganda, preparation and education of the population" department at the

Semeys Committee of Emergency Situations of the Ministry of Internal Affairs of the Republic of

Kazakhstan.

UDC 637.521.42

E.B. Volozhaev, B.K. Assenova, A.O. Utegenova, A.Z.Bauyrzhanova.

State University named after Shakarim Semey

DEVELOPMENT OF FORMULATIONS CHOPPED SEMI-FINISHED PRODUCTS CONTAIN

VEGETARIAN COMPONENT

Annotation: This article discusses the formulation of chopped semifinished and shows organoleptic

evaluation of the product.

Keywords: consumption of raw materials, functional product, selenium, offal, laminaria

The use of herbal ingredients in the manufacture of meat products has become popular in recent years, since

the addition of herbal ingredients increases yield and reduces the cost of the final product, thus expanding the

range of meat products and to create functional food products, but also increases the shelf life. [1]

As the vegetable component in the development of the formulation of chopped semi-finished me was

selected laminaria. The use of seaweed in meat products the most cost-effective, as it allows you to

maximize the functionality of the product and its organoleptic characteristics. And in particular, can

distinguish the presence of large quantities of iodine in [2].

As a second basic component has been selected chicken liver. Here you can select the content of selenium.

Formulation of the prototype with the addition of chopped semi seaweed and chicken liver are presented in

Table.

Table 1 - Consumption of raw materials

Beef Category I 67 g

Chicken liver 20 g

Laminaria (dried) 2 g

Bulb onion 10 g

salt 1 g

Chicken liver is rich in vitamins A, B12 and folic acid, as well as complete proteins, which contain

copper and iron in easily digestible form. Vitamin A is essential for the immune system and the brain,

healthy vision, beauty, hair and skin. Vitamin B12 is involved in cell division, in lipid and carbohydrate

metabolism of the body, promotes the entry carotene metabolism and turn them into active vitamin A. Folic

acid (vitamin B9) is involved in the regenerative processes of tissues and organs. This is one of the most

important vitamins of the future mother and her baby: folic acid is responsible for the formation of the

placenta and the developing nervous system of the fetus. Therefore, chicken livers as useful for pregnant

women and young children [3,4].

Chicken liver - Use of this product in a high content of vitamin B12, which is actively involved in the

formation of red blood cells, using chicken liver can get rid of anemia. Selenium, which is part of the product

has a positive effect on the thyroid gland.

Laminaria (seaweed) contains iodine, bromine, manganese, cobalt, zinc, magnesium, iron,

potassium, sodium, sulfur, phosphorus, nitrogen and other chemicals; as well as vitamins A, B1, B2, B12, C,

D, E. Laminaria incorporates pantothenic and folic acids, polysaccharides, L-fructose, protein substances.

59

Table 2 - Composition of feedstock

Name In grammes

Proteins 16.7

Fats 11.924

Carbohydrates 1.026

Dietary Fiber 0.312

Mono and disaccharides, 0,81

Ash 1.46

Water 14.18

Table 3 - Organoleptic evaluation

sample

Appearance and consistency The product does not arouse suspicion by external visual

inspection meets all indicators to be met by the product

Color Characteristic of this type of product

Smell and taste Characteristic of this type of product

Compliance with the requirements

of state standard

Compliant

Held tasting procedure. Tasting Commission was exhibited average quality of the prototype, which is equal

to 8.5 [Figure 1].

Figure 1: The results of organoleptic evaluation of the product

As a result of the primary experimental research through the creation of a new formulation of meat

chopped semi, we can conclude, this product has a high biological value, prototypes have the optimal ratio in

the framework of the organoleptic evaluation.

References

1. Rogov, I.A. Overall Technology of meat and meat products. Book 1 [text]: ucheb.posobie / IA Horns, AG

Zabashta, GP Kazyulin. - M .: - KolosS, 2009 568p.

2. A.P. Nechaev, Shub I.S., O.M. Anoshina Technology of food production - M .: "KolosS", 2009 - P. 798

3. G.V. Hurynovich, technology functional meat products: training complex, Kemerovo Technological

Institute of Food Industry. - Kemerovo, 2007.- S. 128

9

9

8,5

8,5

8,5

ratingTaste

Smell

Color

juiciness

Consistency

60

4. Ready-to-eat products: the role of extrusion technology in developing consumer acceptable and nutritious

snacks International Journal of Food Science & Technology. Volume 48, Issue 5, May 2013, Pages: 893

902, Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari and Charles S. Brennan

., ., ., ..

., ., ., ..

.

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63

CONSTRUCTION OF KNIFE DEVELOPED FOR PRESS DEVICE

Kakimov M.M., bdilova G.B., Bolkenov B.T., Dyusembaev D. K.

Clause is prepared on materials of research work devoted to perfection of designs press of a meat

industry. As a result of increase of length of the cutting blade of a knife and conclusion of the equation of

the relation of its length to length of a pressing and forcing surface, the methods of increase of

productivity and intensity of process of crushing of meat-osteous materials, reduction of technological and

power losses are received during crushing.

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THE DEVELOPMENT OF DIET MEAT LOAF BASED ON THE USE OF RECYCLED

MATERIALS

G.B.Sarsimbaeva, Sh.B.Baitukenova, A.O.Utegenova, G.K.Tuleubekova

This article discusses the technology of the production of secondary raw materials, quality

indicators, chemical and mineral composition of meat.

621.926.4

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SPECTRAL CHARACTERISTICS OF RESTRUCTURING IN HEAT TREATMENT

DETAILS

D.T. Zhaylaubaev, B.K. Kassymkhanov, Zh.A. Sergibaeva

In heat-treated structure details are subject to change due to heat-labile temperature

characteristics. We offer ways to identify the temperature parameters as objects of control heating with

heat treatment details

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5. . . . 1133. Lycium barbarum L. //

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6. Barbary Wolfberry Fruit (.). Chinese Medecine Specimen Database. Eu Yan Sang (HK) Ltd., Hong Kong Baptist University Library.

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71

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USE THE WILD OF BERRIES IN BAKERY PRODUCTION

Zh. Kyzatbekova, S.S.Toleubekova

Results of researches of berry of Godzhi are given in article. Possibilities of application of berry of

Godzhi in bakery production are investigated, comparative characteristics of a chemical composition of

berries of Godzhi and a cranberry are provided.

664.694:664.746

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