Almaty, Kazakhstan

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Patent
Almaty Technological University, Kulazhanov and Vykhrest | Date: 2014-01-15

A method for producing dairy products applicable in industrial milk processing plants comprising laser treatment of raw milk under turbulent flow conditions at the reception point and heat treatment to produce pasteurized milk, and comprising sanitization of milk-processing equipment by flushing out the product residue, circulation-washing the equipment with alkaline and acidic cleaning agent and flushing out the remains of the cleaning agents.


Baskimbaeva T.A.,Almaty Technological University
International Journal of Applied Engineering Research | Year: 2015

The article deals with the anthropometric measurements of women in the Republic of Kazakhstan, in relation to the corsetry design. As the basis of the values of female measurements the sampling of 1,500 women were taken. Also, in the article the basic information describing the data of women statistical processing are described: average values, standard deviations, coefficients of asymmetry and kurtosis coefficients, coefficient of reliability of selective indicators and error (E). © Research India Publications.


Yerdavletova F.,Almaty Management University | Mukhambetov T.,Almaty Technological University
Business: Theory and Practice | Year: 2015

One of the most acute problems in the healthcare industry – the problem of the quality of medical services. In this area, there is no established definition of medical services or approaches to quality management. The aim of the article is to analyze the existing definitions of “quality of medical services,” as well as development approach to managing medical organization. At the same time the management of the medical organization should be focused on ensuring the quality as the most important criterion for the organization. Methodology of the study is based on analysis and grouping of existing definitions of medical services, the factorial approach to evaluating the quality and organization of the process approach to management of the medical organization. Noting the versatility and diversity concepts of quality of care the authors suggest grouping of direct and indirect factors affecting the quality of medical services. However, it is important, according to the authors, to move from functional management to management based on the process approach, which provides better control over the processes of customer service. Is given process model of quality management of health services and highlights the main groups of processes in the medical organization. © 2015 The Authors. Published by VGTU Press.


Burkitbay A.,Almaty Technological University | Taussarova B.R.,Almaty Technological University | Kutzhanova A.Z.,Almaty Technological University | Rakhimova S.M.,Almaty Technological University
Fibres and Textiles in Eastern Europe | Year: 2014

This article considers the development of a new polymeric composition on the basis of polyvinyl pyrrolidone, silver ion solution and benzoic acid for the antimicrobial finishing of cotton fabrics. The advantages of the application of a new composition on the basis of polyvinyl pyrrolidone, silver ion solution and benzoic acid include the availability of the material's use, as well as the simplicity of the technological process: finishing may be performed with any tenter drier aggregated with a padding machine and combining the drying process and thermal treatment. The newly developed efficient composite formulation for biocidal finishing of cotton fabrics is comparatively inexpensive, environmentally safe, and resistant to wet treatment. Its application offers opportunities of manufacturing of a wide range of competitive, environmentally compatible, and biologically stable cellulose textiles with various textures and various fabric weights. As a result of the study it has been found out that cotton fabrics finished with the composition on the basis of polyvinyl pyrrolidone, silver ion solution and benzoic acid have advanced antimicrobial characteristics preventing fouling with mould fungi and are not deteriorated by microorganisms under operational conditions.


Temirbekov Y.S.,Almaty Technological University | Joldasbekov S.U.,Institute of Mechanic and Mechanical Engineering
Mechanisms and Machine Science | Year: 2014

A scaffold system has been developed; practically coinciding by its kinematic parameters with the scaffold based on the ‘‘Nurenberg Scissors’’. The construction based on this system is superior by its rigid characteristics to an analogical construction based on the ‘‘Nurenberg Scissors’’. An experimental construction of such scaffold (PMD-2.2) has been created, with an elevated working platform up to 4 m. A comparative analysis of the rigidity and condition on the stability of the—PMD-2.2 construction and the analog on the basis the ‘‘Nurenberg Scissors’’ has been presented. © Springer International Publishing Switzerland 2014.


Temirbekov Y.S.,Institute of Mechanic & Mechanical Engineering | Temirbekov Y.S.,Almaty Technological University
Mechanisms and Machine Science | Year: 2015

Developed an original method, which allows us to apply the finite element method to analyze the stiffness and strength of planar and spatial lever mechanisms with kinematic pairs of arbitrary orientation in space. The idea of the method is that the basic equation of equilibrium of a system of finite elements is made and solved in the local coordinate systems of nodes. This allows to take into account the lack of connections in the kinematic pair in any direction. For the finite element modeling is used also a method of hard knots. © Springer International Publishing Switzerland 2015.


Uazhanova R.U.,Almaty Technological University
World Applied Sciences Journal | Year: 2014

This article describes a research of the microbiological stability of bread during storage affected with potato disease. Conducted researches to determine the overall level of insemination of the flour spores of bacteria, in addition insemination of bread's potato disease. Considered the problems of microbiological stability during storage. © IDOSI Publications, 2014.


Musabekov O.U.,Almaty Technological University
Izvestiya Vysshikh Uchebnykh Zavedenii, Seriya Teknologiya Tekstil'noi Promyshlennosti | Year: 2015

Concepts are defined (authorial determinations): technological activity, technological task, educational technological task; the structure of activity (model) is certain on using of physical effects and phenomena for decisions of technological tasks, and also model of educating to her; in accordance with the structure of activity classification is carried out educational task of physics on the types of physical technology and functions of physical science..


Iztayeva A.A.,Almaty Technological University
Izvestiya Vysshikh Uchebnykh Zavedenii, Seriya Teknologiya Tekstil'noi Promyshlennosti | Year: 2015

Article shows mathematical justification of optimization design parameters of special clothes. The received mathematical model which proving design parameters criterion of differences between the sizes of special clothes and measurements the body's person based on dynamic compliance.


PubMed | Almaty Technological University and University of Food Technologies
Type: Journal Article | Journal: Acta scientiarum polonorum. Technologia alimentaria | Year: 2017

The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi).Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO - marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC - marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established.It was determined that sensory properties (aroma, flavor and tenderness) after roasting were classified as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > . Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH.Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

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