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Abstract | Recently, much attention has been paid to non-waste food production technologies. In the processing of sugar beets, raw materials are used only by 15-30%, the rest remains in the waste. A certain part of these wastes is used as secondary raw materials for animal feed production. But at the same time, they are unstable during storage, quickly acidify, ferment, losing valuable components and polluting the environment.
In this regard, the use of dry powders of sugar beets is relevant. Also, the assortment of bakery and flour-confectionery products will be enriched with composite flour from leguminous crops, such as chickpeas, beans and others with useful, vitamin properties. |
Goals | Development of innovative highly effective technology for bakery and flour-confectionery products using flour of composite mixtures of leguminous crops and dried sugar beets in order to improve the quality, useful properties, reduce the production process, increase labor productivity and increase the socio-economic indicators of bakery and flour-confectionery enterprises |
Expected and achieved results in English | A technology was developed for obtaining assortments of bakery and flour-confectionery products from composite flour of leguminous crops, which makes it possible to exclude sugar from the recipe, reduce the duration of the production process, improve the quality of finished products, increase labor productivity and increase the socio-economic indicators of bakery and confectionery enterprises. As a result of the project, the following were prepared and published: - at least 1 (one) article or review in a peer-reviewed scientific publication included in 1 (first), 2 (second) or 3 (third) quartiles in the Web of Science database and (or) having the CiteScore percentile in the Scopus database is not less than 50 (fifty), or in print in the indicated editions; - at least 1 (one) article in a peer-reviewed foreign and (or) domestic publication with a non-zero impact factor (recommended by Committee for Quality Assurance in Education and Science). All scheduled tasks completed |
Data of performers:
1 | Scientific supervisor | Muldabekova Bayan (bayan_10.04@mail.ru) https://is.ncste.kz/profile/23259 Author ID в Scopus 56031648500 ORCID ID 0000-0003-1848-4288 |
2 | Responsible executor | Yakiyaeva Madina yamadina88@mail.ru https://is.ncste.kz/profile/15779 Author ID в Scopus 57191979219 Researcher ID Web of Science AAL-7432-2020 ORCID ID 0000-0002-8564-2912 Researcher ID in Publons AAL-7432-2020 |
3 | Executor | Ulbala Tungyshbayeva ulbala_84@mail.ru |
4 | Executor | Suymbaeva Saltanat saltanat_suimbayeva@mail.ru |
5 | Executor | Abdibek Alina alina.abdibek@mail.ru |
List of publications:
Muldabekova Bayan
Yakiyaeva Madina
Ulbala Tungyshbayeva:
Project name: ИРН АР09258901 «Research and development of combined refrigeration systems with radiative cooling for industrial refrigeration and air conditioning»
Funding source: Science Committee of the Ministry of Education and Science of the Republic of Kazakhstan
Grant number: AP09258901/ГФ
Project implementation period: 2021–2023 year
Relevance:
Refrigeration systems make a significant contribution to the energy consumption of modern cities. Due to the steady increase in the number of refrigeration equipment, it is necessary to look for ways to increase its energy efficiency.
Radiative Cooling – it is a way of removing heat into the environment in the form of infrared radiation through the planet's atmosphere into outer space. This cooling method allows to obtain a temperature below the ambient temperature with minimal energy consumption.
The climate of Kazakhstan is suitable for the use of radiation cooling. However, the possibility of using radiation cooling depends on the weather conditions. In this regard, for stable maintenance of the required temperature, radiation cooling should be used in conjunction with traditional refrigeration machines.
In continental climates, at certain times, traditional refrigeration machines may not perform as efficiently as possible. Here in the summer they work at high ambient temperatures. If the heat of condensation of the refrigerant is removed to ambient air with a temperature of + 40°C, the condensation temperature rises above + 55°C. This leads to a decrease in the coefficient of performance, causes increased power consumption. The use of evaporative condensers and various liquid-cooled condensers in order to reduce the condensation temperature is not always possible due to the lack of fresh water. Due to the use of radiation cooling, it is possible to create a scheme for removing the heat of condensation, which allows you to simultaneously reduce the condensation temperature and eliminate the consumption of fresh water.
In winter, the use of traditional refrigeration machines is also necessary, despite the possibility of using free cooling. During the cold season, radiation cooling can be used to directly remove heat from the object to be cooled. In this way, refrigeration can be carried out without turning on the compressor of the refrigeration machine, which in certain times of the year can lead to significant energy savings.
Objective of the project: study of the possibility of radiative cooling using in conjunction with a vapor compression refrigeration machine for year-round industrial refrigeration and air conditioning for fruit and vegetable stores located in regions with a continental climate.
Expected and achieved results
As a result of the project, it is planned to develop and manufacture an experimental cold store for apples, which will be cooled by a refrigerating machine and a radiative cooling system.
Results for 2021:
Research group
Publications
Patents
ИРН АР09058293 «Development of technology for the production of dietary immunostimulating confectionery products based on the processing of local plant materials»
Relevance of the project
The popularity of confectionery products according to the statistics of Kazakhstan is growing, on the basis of this, this segment of products can be a carrier of functional ingredients that determine their directional action in the prevention of viral and other mass alimentary diseases.
Attention should be paid to the selection of ingredients based on plant extracts, vitamins, probiotics that strengthen the immune system by improving the biochemical processes in the body.
In this regard, the production of immunostimulating confectionery products enriched with biologically active substances of plant origin is an urgent task for the food industry.
The problem is the insufficient amount of research introduced into production on the development of technology for specialized confectionery products for the population of Kazakhstan.
The solution is a gentle technology for the production of dietary immunostimulating confectionery products based on local plant materials.
Objective of the project
The aim of the work is to develop a resource-saving integrated technology for the production of dietary immunostimulating confectionery (sweets, marmalades, lollipops, etc.), made from natural, inexpensive, local, vegetable raw materials without added sugar, enriched with vital nutrients.
Expected results
The social and economic effect of the project will be the development of a technology for the production of competitive immunostimulating confectionery products that meet the following requirements:
Achieved results:
Published 5 scientific articles, including:
- 1 article in the journal in the Scopus database in the Eastern-European journal of Enterprise technologies (54 percentile);
- 1 article in in journal recommended by the Committee;
- 3 theses in international conferences.
A report on patent research has been prepared. A literature review on the means of data analysis of the Scopus database, Web of science, Science Direct, electronic libraries of the Lan system, znanium.com, Cyberleninka, printed publications, encyclopedias was carried out. In the course of the literature review, a selection of medicinal, fruit and berry raw materials, promising and little-studied strains of lactic acid microorganisms was selected. Alternative technologies for the production of confectionery research have been identified. The results of information retrieval are reflected in reports at international scientific and practical conferences. Equipment and necessary materials have been purchased according to the cost estimate.
Tests are underway to develop formulations and gentle samples in order to establish laboratory samples of dietary immunostimulating confectionery products of a functional purpose with high nutritional and biological value. The first six samples of pastille-marmalade products "Strawberry and tutsan", "Apple and sea buckthorn" were obtained. Tasting protocols are attached. Work is underway to enrich pastille-marmalade products with probiotics and prebiotics.
Members of the research group of the project:
Pronina Yulia Gennadievna (Scopus Author ID 57191589734, ResearcherID Web of Science number: AAW-4474-2020, ORCID https://orcid.org/0000-0003-0395-3379)
Nabieva Zhanar Serikbolovna (Scopus Author ID 56031451100 and 57203549350, ResearcherID Web of Science number: ABE-5638-2021, ORCID https://orcid.org/0000-0001-7258-746X)
Bazylkhanova (Tasturganova) Elmira Chaimaksutovna (Scopus Author ID 5720375910, ResearcherID Web of Science number: ABE-9543-2021, ORCID https://orcid.org/0000-0002-7854-1523)
Shukesheva Saule Erbolatovna (Scopus Author ID 57203547092, Number ResearcherID Web of Science: ABE-5500-2021, ORCID https://orcid.org/0000-0002-7275-8385
Olga Belozertseva (Scopus Author ID 57350330600, ORCID http://orcid.org/0000-0002-2149-9811)
Samadun Abdisemat Isamidinuly (ORCID http://orcid.org/0000-0002-5286-5175)
Kazhymurat Assemay Talgatkyzy (Scopus Author ID 57203803583, ResearcherID Web of Science number: M-9468-2015, ORCID https://orcid.org/0000-0001-5359-5528)
List of publications on the project:
Belozertseva O., Baibolova L., Pronina Yu.G., Cepeda A., Tlevlessova D. The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade // Eastern-European Journal of Enterprise Technologies. 5/11 (113). - 2021. - P.20-28 https://doi.org/10.15587/1729-4061.2021.241526
Pronina Yu.G., Bazylkhanova E.Ch., Nabieva Zh.S., Belozertseva O.D., Kazhymurat A.T., Samadun A.I. The current state of research and production of dietary immunostimulating confectionery products based on vegetable raw materials // Coll. mater. IX int. scientific-practical conf. SCIENCE AND EDUCATION IN THE MODERN WORLD: CHALLENGES OF THE XXI CENTURY. Technical science. - Nur-Sultan, 2021.S. 54-58. http://www.bobek-kz.com/
Pronina Yu.G., Nabieva Zh.S., Shukesheva S.E. Prospects for the use of lactic acid microorganisms in the production of marmalade // Coll. articles in Integration of Education, Science and Business in Modern Environment: Summer Debates: abstracts of the 3rd International Scientific and Practical Internet Conference, August 11-12, 2021. - Dnipro, Ukraine, 2021, pp. 413-415. http://www.wayscience.com/wp-content/uploads/2021/08/Materials-of-conference-11-12.08.2021-1.pdf
Pronina Yu.G., Nabieva Zh.S., Bazylkhanova E.Ch., Belozertseva O.D., Samadun A.I. Study of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery // J. "Bulletin of the Almaty Technological University", Almaty, - 2021. -№3 (133). - S.25-33. https://doi.org/10.48184/2304-568X-2021-3-25-33
Pronina Yu.G., Nabieva Zh.S., Shukesheva S.E. Justification of the use of immunostimulating medicinal plants in the technology of confectionery pastila-marmalade products // Mater. int. scientific-practical conf. "Innovative development of food, light industry and hospitality industry" dedicated to the 30th anniversary of the independence of the Republic of Kazakhstan. - Almaty: ATU, 2021.S. 147-148.
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