The article presents the results of numerical modeling and vibration monitoring on the study of the influence of the vibration effect of pile driving on the existing foundations of a functioning oil and gas complex located in Tengiz.

   The aim of the work was to determine the smallest allowable distance of the pile driving device that excludes vibration impact on the foundation and ensures safe operation of the plant.

   The article presents the results of vibration impact of pile driving at different distances from the basement, taking into account natural vibrations and technological processes, massiveness of the foundation, etc., the results of the excitation of the soil mass at various distances from the source of vibration exposure (driving), as well as the results of numerical simulation of the above described practical research. For the forecast of the minimum allowable distance, numerical simulation was used in the Plxis 2D software package.

   Currently, image processing is one of the fastest growing data processing area. Image data becomes corrupted by noise during the capture and transmission of data over communication channels. Every year data size of the images grows up. Thus, removing noise from images is increasingly relevant task. Recently, neural network approaches of solving this problem become more popular. Additional blocks are used for training deep neural networks, that significantly affects the performance. This paper proposes a neural network architecture with residual blocks that allows filtering with high quality and performance.

   Proper balanced nutrition is the main condition for a good quality of life, as it serves as a foundation not only for physical health, but also for social and psychological balance in life. The degree of real knowledge of food industry experts about functional food and food culture continues to be insufficient. At present, functional food products make up no more than 3 % of all known food products. This article discusses the need to create new functional products of the highest gastronomic value, balanced in chemical composition, with moderate calories, which have a positive impact on the human body and provide the population with high-quality food. Research of the world market of functional products. Development of technology and recipes from under-used raw materials, using high-tech equipment that allows economical use of raw materials, reducing the microbiological contamination of the product and the complexity of the process.

   On the influence of organic (marble) beef and Jerusalem artichoke on the proper functioning of the human body. Conclusions about the feasibility of using functional ingredients in the technology of combined chilled and frozen meat products.

   The article presents the results of a study on the migration process along the food chain of organophosphate pesticides into livestock products. There are isolated works of domestic and Russian scientists devoted to the study of the content of the residual amount of this xenobiotic in animal meat. In agriculture, various insecticide chemicals are used to increase yields, which have high toxic properties. If the rules for the use of pesticides in agriculture are violated, there is a threat of these substances entering food in an amount exceeding the maximum permissible concentration of these substances. In this regard, scientific research aimed at removing pesticide residues from environmental objects, raw materials of animal and plant origin, food products using natural zeolites is an urgent direction. To remove the organophosphate pesticide, we used natural zeolite. The adsorption properties of zeolite in relation to the pesticide were investigated in comparison with activated carbon. In this regard, the most promising direction of reducing the content of pesticides in environmental objects, in raw materials of plant and animal origin and in food products is the use of zeolites as an adsorbent.

   This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology. The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in smallscale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving.

   At present, the need for a general strengthening and immunostimulating effect has increased significantly. For their production, natural ingredients are used that do not cause negative consequences in the human body, even with prolonged use. Deterioration of environmental conditions, chronic stress, sedentary lifestyle, unbalanced diet are factors leading to a decrease in the overall resistance of the body with constant exposure. As a result, the incidence of individual organs and systems of the body (respiratory system, gastrointestinal tract) increases, hormonal regulation is disturbed, and the immunological forces of the body decrease. In this regard, biological additives derived from medicinal plants used for the prevention and treatment of immunodeficiency conditions are especially popular. Herbal preparations compare favorably with synthetic analogues with their mild therapeutic effect, as well as the absence of obvious side effects. For the experiment, encapsulated biologically active additives (BAA) were placed in a model environment of gastric juice at pH 2.0 for 2 hours, and then the capsules were transferred into a model environment of the small intestine at pH 7.2 for 3 hours. This diagram simulates a model of the gastrointestinal tract.

   The article describes the application in meat production of the cryoconcentration method used in food production to intensiаfication of the process of separation of liquid heterogeneous system in the processing of blood of slaughtered animals, i. e. the method of processing biological components of hemoglobin in the blood by low temperatures. Due to the lack of effective technologies for deep blood processing in our country, only 3 % of the blood of animals slaughtered at meat processing enterprises is processed and used only in the production of blood sausages and animal feed.The remaining part is poured into the sewer as production waste. This is not only economically inefficient, but also harmful to the environment. After all, blood is a favorable environment for the development of pathogenic microflora. To solve this problem, the cryoconcentration method was considered. This method processes the blood as a whole , that is, the protein contained in the blood at a lower temperature, without compromising its physical and chemical properties. According to this method, a technological scheme was proposed based on the intensification of heterogeneous systems, i. e. the process of separating hemoglobin.

   One of the directions for expanding the range and improving the quality of meat products is the integrated use of raw materials of animal and vegetable origin. Ensuring food safety is a basic requirement of food production. Meat and bone paste is a homogeneous homogeneous mass obtained by processing rib and vertebral bones of cattle. Food waste or losses occur at all stages of food supply: from agricultural production, processing, storage, transportation, retail sale and ending with consumption. The actual tasks of the meat processing industry are the rational use of raw materials, the expansion of the range of meat products that meet the quality requirements of safety for a healthy diet of the population. Microbiological, physical and chemical indicators of food safety are regulated by normative indicators according to GOST. Research and development of meat pates is an urgent topic in the conditions of the current state and demand of the food market.