Репозиторий АТУ
Институциональный репозиторий - электронный архив для длительного хранения, накопления и обеспечения долговременного и надежного открытого доступа к результатам научных исследований, проводимых в университете.
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- Taeva A. 1
- Taeva, A.M. 1
- Taipov, T.A. 1
- Takibyeva, G.A. 1
- Talgatbekova, A.M. 1
- Talgatbekova, A.ZH. 3
- Tapalova, A.B. 1
- Tashpulatov, S.SH. 1
- Tastemirova, U.U. 1
- Tattibayeva, D. 1
- Taubeeva, А.Т. 1
- Tausarova, B.R. 1
- Taussarova, B.R. 3
- Tayeva, A.M. 3
- Temirbekkyzy, А. 1
- The article considered the features of the use of animal fats, common in Kazakhstan, in the domestic, food, folk practice and cosmetic directions. The purpose of the study is to assess consumer attitudes towards fats of animal origin, the preservation of traditional knowledge and their practical significance as a natural product. The results of an online survey of 311 respondents from different regions of Kazakhstan were used as an information base. The survey consisted of 18 questions and was aimed at determining the frequency, types, goals of using animal fats, family traditions, folk practices and the level of perception as a natural product. According to the results, it was found that tail fat and horse fat are the most popular and commonly used animal fats among the population. The share of the use of tail fat was 73.6%, the share of the use of horse fat was 50.2%, and the share of the use of animal fats for culinary purposes was 71.1%. At the same time, a significant part of the respondents indicated the use of animal fats in folk practice. Although the level of use for cosmetic purposes is low, it has been observed that there is interest in products made from animal fats. The results obtained indicate the place of animal fats in traditional food culture, preservation in domestic practice and the need for further research as local natural raw materials. 1
- The article examines key aspects of clothing design in the fashion industry, with an emphasis on the application of 3D design, artificial intelligence, and virtual clothing. The key differences between traditional production and the digital 3D process are analyzed with regard to small-scale and medium serial production. The main idea of the study is to emphasize the importance of sustainable design and digital competencies. The research employs comparative and analytical methods, case study analysis, content analysis, descriptive methods, and systematization. The relevance of the study lies in the need to implement digital technologies in the fashion industry to improve design efficiency, reduce costs, and promote sustainable production. The use of 3D design and virtual clothing is becoming an important direction in the modernization of the fashion sector, especially in the context of digitalization and environmental challenges. Particular attention is paid to the environmental potential of digitalization, expressed in the reduction of physical prototypes and textile waste at the design stage. The implementation of these technologies makes it possible to enhance the competitiveness of enterprises in Kazakhstan, accelerate integration into global innovation trends, and form a foundation for the sustainable development of the fashion industry in the future. 1
- The article is devoted to the methodological foundations of integrating textile and garment production under the conditions of eco-digital transformation of the light industry. The object of the study is the “textile material – garment” system; the research focus is the coordinated design of fabric structure, pattern repeat (rapport), and garment construction. The aim of the study is to substantiate approaches to creating a unified digital environment for product design oriented toward resource efficiency and personalization. The relevance of the research is determined by the strategic objectives of the development of Uzbekistan’s textile industry and the global trend toward digitalization and sustainable production. The methodology is based on a systems approach, the theory of information modeling, principles of ornamental composition, as well as the analysis of domestic and foreign studies on digital design of textiles and garments. The results include the comparison of garment component configurations with basic geometric figures, the formalization of factors for coordinating fabric pattern repeats and garment construction, and the formulation of requirements for the development of garment CAD systems. The results presented in the article can be used in the development of integrated CAD solutions for designing garments made of fabrics with complex pattern repeats, primarily jacquard fabrics, as well as in educational programs in fashion design and garment construction. The article substantiates the conclusion that the transition to coordinated digital design of fabric structure, ornamentation, and garment construction is a key condition for resource-efficient and innovative development of the textile and garment industry. 1
- The article presents a comparative analysis of structural changes in natural and dyed wool using Fourier- transform infrared spectroscopy (FTIR). The study objects included samples of undyed white and brown wool, as well as wool dyed with pink and pale blue dyes. The aim of the work was to evaluate the effect of the dyeing process on the secondary structure of α-keratin and the state of disulfide bonds. It was found that the undyed samples are characterized by a preserved α-helical conformation of keratin, which is confirmed by the position of the Amide I band in the range of 1631–1643 cm−1 and the presence of stable S–S bonds in the region of 528– 561 cm−1. No significant differences were found between white and brown wool. After dyeing, a shift of the Amide I band to 1625.99 cm−1 is observed, indicating a partial change in the keratin structure. In this case, the pink dye has a moderate effect, while the pale blue dye causes pronounced structural changes, accompanied by oxid ation of disulfide bonds and the appearance of a sulfonic acid band at 1055 cm−1. The research results confirm that the chemical nature of the dye determines the degree of degradation of the keratin matrix. The FTIR spectroscopy method can be recommended for monitoring the structural integrity of wool fibers during technological processing. 1
- The article presents the results of a comprehensive study of the effect of various heat treatment methods on the quality of semi-finished fish products made from low-value fish species. The relevance of the work is due to the need for rational use of underutilized aquatic biological resources in the context of declining stocks of valuable commercial species, as well as the expansion of the range of affordable and functionally complete fish products. The object of the study was semi-finished fish products prepared by baking in an oven, processing in a steam convection oven, traditional frying, and steaming. In addition, the effect of food additives—rosemary extract and sodium citrate—on the antioxidant properties, physicochemical and microbiological indicators of the products was studied. Quality was assessed based on organoleptic indicators (taste, smell, color, consistency, appearance), the activity of water- and fat-soluble antioxidants, pH, acid value of fat, and the number of mesophilic aerobic and facultative anaerobic microorganisms. It has been established that the heat treatment method has a significant impact on the formation of the consumer properties of semi-finished fish products. Fried and baked products received the highest organoleptic ratings, while steamed products received the lowest ratings. The use of additives did not improve sensory characteristics and in some cases was accompanied by a slight decrease in them. At the same time, additives contributed to a decrease in the acid number of fat and the preservation of fat-soluble antioxidants, which indicates a slowdown in oxidative processes. Microbiological analysis showed that additives were most effective under intensive heat treatment conditions. 1