Research Institute of Food Technologies

RIFT consists of 2 scientific-research laboratories (SRL):

1. Scientific-Research Laboratory «Rheology of Food Products»;
2. Scientific-Research Laboratory of technologies for food and processing industries;

SCIENTIFIC-RESEARCH LABORATORY «RHEOLOGY OF FOOD PRODUCTS» 

 

Mamyrayev Maxat

Head of the Laboratory 

 

Rakhymbayeva Makpal

Senior Researcher

 

Scientific-Research Laboratory «Rheology of Food Products is a structural unit of the Scientific Research Institute of Food Technologies of JSC "ATU". The laboratory conducts both fundamental and applied research in the field of studying the rheological properties of food products, including bakery products and plant-based foods. The main focus is on developing technologies to improve the texture, consistency, and other rheological characteristics of products based on legumes, oilseeds, vegetables, and fruits used in the food industry of the Republic of Kazakhstan.

Main Scientific Directions of the Laboratory:

Research on accelerated preparation technologies for frozen dough enriched with plant-based ingredients and the changes in their rheological properties.

Development of resource-saving technologies for processing grain and other agricultural crops with improved textural and viscosity properties, including the use of non-traditional raw materials rich in fiber.

Study of new types of functional food products with improved rheological parameters.

Development of new formulations of yeast-free bread and bakery products with enhanced texture and consistency.

Research of rheological properties of flour made from domestic triticale varieties: analysis of consistency, viscosity, elasticity, and other textural characteristics of flour, which is important for developing accelerated technologies. Study of the effects of various factors (moisture, temperature, kneading time) on the rheological parameters of dough.

Determination of optimal kneading and proofing conditions: in the context of yeast-free technology, it is important to study how the rheological properties of dough change with various processing methods, such as the use of alternative leavening agents and improvers.

Development of an accelerated dough formation and baking process: based on the analysis of rheological properties, a method will be proposed for the rapid and efficient preparation of dough, ensuring the desired consistency and structure of the final products.

Quality assessment of yeast-free bakery products: using texture analysis methods and other rheological tests, research will be conducted aimed at improving the consistency, porosity, and taste characteristics of the products.

Types of Laboratory Equipment Used for Determining Rheological Parameters.

SCIENTIFIC-RESEARCH LABORATORY OF TECHNOLOGIES FOR FOOD AND PROCESSING INDUSTRIES

The «Scientific-research laboratory of technologies for food and processing industries» carries out fundamental and applied scientific research, the development of science-intensive projects in the interests of developing the economy and ensuring food and food security of the country, the introduction of modern innovative technologies that ensure high safety of raw materials to create a new range of food products that meet environmental food safety requirements. The laboratory implements a large scientific direction on the development and implementation of ion-zone technology for processing, storing and processing grain in the field of electromagnetic cavitation at elevators and grain processing enterprises.

The main scientific direction of the laboratory:

• development of modes of ionic, ozone and ionozone processing of food raw materials and products, devices for electromagnetic and electric frequency effects, devices for enriching air with oxygen, cavitation installations, as well as technological equipment for them, depending on the purpose and performance;
• organization of a research and production complex for the development, design and manufacture of apparatus and technological equipment, their introduction into production;
• development of innovative technologies for the production of flour, cereal products, bread, pasta and confectionery products, animal feed.
• nanotechnology and nanomaterials in agriculture (crop production, livestock, poultry, fish farming and other production sectors);
• nanotechnology and nanomaterials in the food and processing industry (enrichment of food with biogenic nanoparticles of microelements, creation of new products based on secondary raw materials for food and processing industries using nanoparticles of microelements);
• nanotechnology and nanomaterials for mechanical engineering of the agro-industrial complex.
• organizing and conducting research and prospecting work on the processing of low-value plant raw materials and crop waste, animal husbandry, poultry farming into feed of increased nutritional value and other types of products for animals, birds, fish and plants;
• development and implementation of biotechnology for processing low-value plant raw materials and secondary resources of processing industries into protein monofood, increasing the profitability and competitiveness of pig breeding and other branches of animal husbandry.

The main achievements of the laboratory:

• scientific and technical documentation and a project of a mini-workshop with a capacity of 1 t / h for pond and other types of farms, peasant farms have been developed;
• technological regulations for biotechnology and a project for a workshop for processing secondary raw materials of food production of various capacities for implementation in the agro-industrial complex and food industry were developed;
• contacts have been established with leading universities in Russia to create the foundations and implement nanotechnology in the agro-industrial complex, food and textile industries in Kazakhstan.