This article discusses the state and state of the bakery industry in the country, indicators of development and current problems, as well as ways to solve these problems. Unfortunately, diseases of the cardiovascular system, oncological, endocrine, and digestive organs – these are the results of improper nutrition in our country. In order to stop the growth of such diseases, it is very important to develop a bread product that is not traditional for bread production, which can be useful for the human body and a means of preventing diseases.

New methods and technologies used for the development of bread production, as well as methods for the production of new types of bakery products have been studied as much as possible, the recipe and technology of a new non-traditional bread product with the addition of bean flour has been improved. The most effective rate of inclusion of legume flour in the recipe of fresh bread was determined. The article also presents the results of Physics-Chemical, general chemical, and organoleptic indicators of a new non-traditional bread product. Non-traditional fresh bakery products of the 3rd type with the addition of legume flour were evaluated in points according to organoleptic indicators.

In this article, the process of centrifugation to divide fat from squall is considered. Centrifuges are peculiar and specific devices and in terms of their design. Rotor centrifuges are fast – repair nodes, individual structural elements in which progressive movements are also present. The high speed of rotation of the rotor avoids high requirements for their strength and stability of the structure. A special and specific task of dynamics is the question of the periodic interference of the centrifugal field and the fluctuations of the rotor, as in vibrational centrifuges. The latest achievements in the creation of perforated sieves with the lowest size led to achievements in the design of filter centrifuges by unloading the sedimentary screw. Many of the designs of these centrifuge are produced. In some specific industries, there is already a tendency to displace them with vibrational centrifuges. The development of the latter depends on the improvement of the design of the pathogen.

The article presents the results of a study of the effect of a tincture obtained from a composition based on creeping thyme and peppermint on the organoleptic characteristics of yogurt. A method has been developed for obtaining the most optimal technology for obtaining tinctures from a composition of creeping thyme and peppermint. To obtain the tincture, several compositions of medicinal plants were made from creeping thyme and peppermint. 1 composition contains 50% thyme and 50% mint, 2 composition – 40% thyme and 60% mint, 3 composition – 30% thyme and 70% mint. Based on preliminary studies, it was found that it is most optimal to add the tincture to the finished drinking yogurt, since when the tincture was added before the fermentation process of the milk mixture, the taste of bitterness in the finished product increased. Based on the studies conducted, the effect of tincture of medicinal plants on the organoleptic parameters of yogurt has been established that when adding 10% of raspberry fruit syrup to the yogurt recipe, 3% of tincture can be added.

This article describes the technology of preparation of fermented beverages for herodetic nutrition. During the research work, the component composition and technological process of a fermented milk drink based on cheese whey were compiled.

In the process of milk processing, secondary raw materials are formed – skimmed milk, buttermilk, whey. This refers to an auxiliary product in the terminology of the industry. In recent years, there has been worldwide interest in the development of whey. The use of whey in its natural state is limited, it has only a certain consumption., but it is possible to achieve significant assimilation of whey by thickening, drying, fermentation, isolation of the components contained in it. Whey powder, in which all the components of natural milk are preserved, is in great demand in food production.

Complete assimilation of whey leads to the formation of additional sources of protein, lactose. The presence of biologically valuable protein, mineral salts, vitamins in the serum is of great interest to the food industry and feed production. This is evidenced by the published scientific research on the storage, transportation, processing of whey and the production of new products, numerous patents, new proposals and production facilities.

Thus, secondary dairy raw materials the use of whey as the basis for a herodietic fermented milk product is useful both economically and environmentally, and the dietary composition of whey contributes to the health of the elderly.

The article presents the characteristics of the production activity of the enterprise, which consists in the processing of electricity received from the external power supply system and its transfer to consumers. There are analyzed the certification’s results of workplaces of the main working professions by indicators: microclimate, lighting, electromagnetic fields (EMF), noise, vibration, weight and intensity of work, injury prevention, provision of personal protective equipment (PPE), to improve and recover working conditions. There are evaluated the working conditions according to the degree of harmfulness and danger of the working environment for working professions. The classes of harmfulness and danger of workplaces are established. In conclusion, recommendations for improving working conditions at workplaces are proposed, which includes reducing the time spent in places with a high level of magnetic field, using electromagnetic energy absorbers, devices for noise and vibration isolation, as well as constant monitoring of compliance with labor protection requirements of employees.

This article describes the chemical composition and properties of oat grains. The fiber in oats is easily absorbed by the body. Oat grains have absorbent properties and regulate cholesterol levels in the body, normalize blood sugar levels in diabetes mellitus, and are an effective means of preventing malignant tumors of the stomach. Oat grains contain fiber, vitamins, potassium, calcium, zinc, copper, iron, phosphorus, magnesium and other trace elements.

The study of the choice of methods for the production of oatmeal powder is given. Three methods for the production of oatmeal powder are considered. In particular, one method was chosen, which showed high results in terms of organoleptic and physico-chemical parameters. In the production of oatmeal powder by this method, the organoleptic parameters met the requirements, the physicochemical parameters turned out to be higher than required, i.e. the content of carbohydrates, proteins, dietary fiber, organic substances increased, the content of fats decreased.

The article presents the results of an analysis of the Kazakhstan market for the production of meat products, in particular meat semi-finished products, which showed that every year the population of Kazakhstan has a growing demand for meat semi-finished products from beef, pork, poultry and even wild animals using plant products as additional raw materials. Theoretical studies have shown that the use of vegetable raw materials as additional components in the production of semi-finished meat products makes it possible to improve the structural and mechanical properties of the product, in particular, to increase the moisture-binding and water-holding capacity of the product, i.e. reduce the loss of fat and moisture in the product during heat treatment of the semi-finished product. The article presents research results on the development of technology for the production of minced meat products with vegetable components, a technological scheme for obtaining a biologically active additive from vegetable raw materials, which is further used in the development of technology for semi-finished meat products.

This article is devoted to the study of promising areas for the production of functional food products, in particular cow's milk processing products. In the process of milk processing, by-products are formed – buttermilk, skimmed milk and whey, which are valuable secondary raw materials containing proteins, fats, carbohydrates, minerals, vitamins in well-balanced ratios and easily digestible form.

The article discusses the processing of whey, which is the main source of dietary protein.

Theoretical studies show that whey proteins are the most valuable in human nutrition of all available.

This article discusses the biotechnological aspect of obtaining protein concentrates – whey protein concentrate. The article presents the technological process of obtaining a whey protein concentrate by the acid-thermal method from fresh curd whey, with using of acetic acid with a pH of 2.4 as a coagulant reagent.

The article presents the results of an experiment conducted on the reactor – regenerator unit of the catalytic cracking unit of an oil refinery (refinery). When developing mathematical models in order to solve problems of controlling the operating modes of real chemical-technological systems (HTS), uncertainty problems often arise associated with a shortage and vagueness of the initial information. To increase the efficiency of the process, the influence of the main parameters of the cracking process on the quantity and quality of the produced products – catalyzate – has been studied. Based on the results of research and processing of the collected quantitative and qualitative information, statistical and combined reactor models were constructed and linguistic models were formalized describing: the effect of the cracking reactor temperature on the output of the catalyzate and the stability of the catalyst; the effect of the feed rate on the quantity and quality (octane number) catalyzate.

The main significance of the use of an adjustable electric drive and automated control systems (ACS) in pumping installations is the coordination of the operating mode of pumps with the operating mode of the water or sewer network. Water consumption and, accordingly, the runoff of polluted waters are random-according to the laws of probability, they constantly change over time. This article discusses methods for reducing energy consumption to the maximum possible minimum value. If there is a significant change in water consumption, the system signals to the staff on duty about the need to change the number of operating units. The system solves various tasks: maintains a set constant pressure in the pressure collector of the station or water supply network (in accordance with the task); changes the water supply in accordance with the change in water consumption in the system; ensures the operation of pumping units in the working area, prevents the occurrence of overload, surging, cavitation, as well as the operation of pumping units in the low efficiency zone.

The article is devoted to the determination of the antioxidant activity of an aqueous infusion of wormwood (Artemisia vulgaris) with an oxidizing reagent sodium 2,6-dichlorophenolindophenolate. The magnitude of the change in the optical density of the reaction solution was determined by the photo colorimetric method at a wavelength of 500-520 nm. Calculation of the antioxidant activity of wormwood (Artemisia vulgaris) was carried out by conversion to quercetin.

The following stages of the study were carried out: preparation of medicinal plant raw materials; method of sampling the test material for analysis; determination of humidity and ash content. Methods of dry and wet ashing of medicinal plant raw materials have been developed. The method of extraction of wormwood (Artemisia vulgaris) with benzene is shown.

Since the action of the main biologically active substances contained in drugs are manifested in combination with the action of macro- and trace elements that determine the natural mineral composition of the plant. The article shows that the studied medicinal plants contain macro elements, such as potassium, calcium, sodium, magnesium and trace elements copper, iron, manganese. Their contents correspond to such indicators for medicinal plants.

The goal of the study is the analysis of the conducted studies of the interaction of corium with sacrificial materials used in the core catcher. As a result of the work done, the features of the localization of the corium melt in the core catcher during a severe accident with core melt are described. Number of significant disadvantages associated with the materials used in the core catcher and the method of cooling the corium are identified.

The article also describes the object of future research to improve the localization of the corium in the core catcher in the case of a hypothetical accident with a core meltdown. The description of the experimental facility «Lava-B» for experimental studies with the results of the thermophysical calculation of the justification of the characteristics of the heating device is given.

To ensure the highest productivity of agglomerashins, Automatic Control and control systems of the annealing process are used, which perform the operations of preparing the charge (humidification and degreasing), loading it into the agglomeration machine, monitoring the thermal regime and optimizing the annealing process.

Local schemes for monitoring and controlling the level of materials in streams and vessels, as well as control systems of individual mechanisms of the agglomeration factory – crushers, exhalators, firing units, etc., have a certain significance in the work. The stability of the chemical composition of the charge is achieved by dosing the charge materials with a system of bunkers with feeders. Dosing is carried out by mass of materials taking into account their chemical composition.

The PFE matrix implements all possible non-repeating combinations of K levels of independent factors, each of which can vary by two or more levels. Thus, an experiment in which all possible combinations of factor levels are realized is called a complete factor experiment.

The main task in developing a management model is to compile a matrix for planning a complete factorial experiment (PFE). The efficiency of the entire control system will depend on the quality of the PFE matrix. The PFE planning matrix should reflect the experience, knowledge and intuition of technologists-operators who have worked for production for a long time.

The article presents the results of a study of milk coagulation using a ball viscometer. Enzymes are quite expensive and therefore their economy is an urgent problem. There is still no effective way to measure the activity of enzymes, and recently a large number of them have appeared. The required amount of enzyme per unit mass of milk depends not only on the activity of the enzyme, but also on the ability of raw milk to coagulate. Experiments on milk coagulation were carried out using the domestic enzyme preparation SG50 without the addition of calcium chloride as an activating clotting agent. The dose of the drug was varied in the range from 1 to 40 mg per 100 g of milk, the obtained dependences can be adjusted to the dose of the enzyme necessary to ensure the desired duration of the milk coagulation process and to obtain a milk clot with good structural and mechanical properties.