KSHP. OMD №10-2022 el.dop

A. B. Dalabaev, N. E. Alzhaxina, K. Z. Zhunusova, B. S. Atabaeva, N. N. Balykbaev (Astana branch of «Kazakh Research Institute of Processing and Food Industry» LLP, Nur-Sultan, Kazakhstan)

The content of pollutants and their types in vegetable oils

The article describes the groups of pollutants that are most often found in the food industry. The results of the content of pollutants in vegetable oils are also presented, which indicate a fairly wide range of concentrations of monoglycerides, diglycerides and triglycerides. The classification of pollutants is presented below, and individual groups of pollutants are also considered in more detail. The main measures for the prevention and prevention of the content of pollutants in food are given. In addition, the use of glycidyl ethers for the lubrication of machine tools is considered.
Keywords: glycidyl ethers; contaminants; vegetable oils; food products; deodorization; mycotoxins; nitrates.

A. B. Dalabaev, N. E. Alzhaxina, K. Z. Zhunusova (Astana branch of «Kazakh Research Institute of Processing and Food Industry» LLP, Nur-Sultan, Kazakhstan)

Technological parameters of physico-chemical parameters of vegetable oils in the food industry

The paper presents the results of the content of glycidyl esters of fatty acids in terms of glycidol in samples of unrefined and refined vegetable oils, studied by the methods described by the authors in other works. The range of concentrations of glycidyl esters in the studied samples of vegetable oils ranged from 0.1 to 9.8 mg/kg, whereas standard norms should not exceed 1 mg/kg for edible vegetable oils. The analysis of oil samples confirmed the complete or almost complete absence of glycidyl esters in non-deodorized oils. Therefore, the production of vegetable oils requires the improvement of technology and the introduction of technological measures to prevent the formation of contaminants in edible oils. However, the presence of free fatty acids in the oils can lead to the formation of glycidyl esters. The physical quality indicators, physico-chemical parameters and fatty acid composition of the samples of raw unrefined and refined vegetable oils were determined step by step. The studied oils according to physico-chemical parameters comply with the safety requirements of TR CU 021/2011 and TR CU 024/2011. According to physico-chemical indicators, the oils have an acid number of 0,2–4,6 and a peroxide number of 0,8–9,8 within the normal range. The indicators of acid and peroxide numbers reflect the presence of free fatty acids in vegetable oils.
Keywords: glycidyl esters; monochloropropanediol; physico-chemical parameters; refined vegetable oils; unrefined vegetable oils; deodorization; refining.

Zh. E. Tuyakbaeva, N. Y. Alzhaxina, T. E. Yerbolat, M. S. Mantay (Astana branch of «Kazakh Research Institute of Processing and Food Industry» LLP, Nur-Sultan, Kazakhstan)

Investigation of the qualitative characteristics of vegetable oil samples

The qualitative characteristics of two samples of deodorized refined rapeseed oil were determined in accordance with GOST 31759–2012, and the qualitative characteristics of two samples of unrefined linseed oil were studied in accordance with ST RK 2645–2015. Based on qualitative indicators and indicators of oil resistance to oxidation of the starting oils, a regression model has been compiled that allows predicting the acid number of two-component mixtures. Studies have established that both samples of unrefined linseed oil in terms of the totality of physico-chemical parameters correspond to the second grade of unrefined linseed edible oil according to the requirements of the ST RK 2645–2015 and are allowed to be used as raw materials for the production of vegetable and cream spread. The qualitative characteristics of butter as a dairy raw material for the production of spreads in accordance with GOST 32261–2013 were also studied. The obtained data on the organoleptic and physico-chemical parameters of the analyzed sample of rapeseed and linseed oils correlate well with the literature data, which indicates the high accuracy of the study, the studied samples do not belong to high oleic vegetable oils.
Keywords: rapeseed oil; linseed oil; oxidation; spreads; two-component mixture; acid number; physico-chemical indicators.

Zh. E. Tuyakbaeva, N. E. Alzhaxina, T. E. Yerbolat, M. S. Mantay (Astana branch of «Kazakh Research Institute of Processing and Food Industry» LLP, Nur-Sultan, Kazakhstan); M. V. Kopylov (Voronezh State University of Engineering Technologies, Voronezh)

Nanotechnological features of assessing the texture of oil spreads

In the course of research, qualitative indicators of raw materials and the resulting spreads were determined (composition of fatty acids, acid number, melting point) and organoleptic and textural indicators (appearance, taste, smell, consistency, cut surface) were evaluated with tasting. The proportions of the ingredients of the fat mixture, as close as possible in organoleptic and structural-mechanical characteristics to butter, have been established. The most optimal option for fatty acid composition was the proportions of butter: linseed: rapeseed oil in the ratio of 80:12:8. As a result of replacing milk fat with vegetable oils, the content of polyunsaturated fatty acids was increased. Developed on the basis of AF KazNIIPPP, the creamy vegetable spread is similar to butter in terms of structural, mechanical and organoleptic characteristics, but has a balanced composition of fatty acids.
Keywords: spread; fat content; balanced; quality indicators; linseed oil; rapeseed oil; acid number; peroxide number.

A. U. Shingisov, R. S. Alibekov, E. A. Gabrilyants; U. U. Tastemirova (M. Auezov South Kazakhstan University, Shymkent, Republic of Kazakhstan); E. U. Mailybayeva (M. H. Dulati Taraz Regional University, Taraz, Republic of Kazakhstan)

Research of bioactive substances in different varieties of raspberries, grapes and cherries

A research is conducted to study and compare biologically active compounds such as the content of phenolic compounds and flavonoids in different varieties of raspberries, grapes and cherries. The physico-chemical properties of berries vary depending on the variety, the location of growth, environmental conditions and harvest time, so the composition of the berries differed from each other. The possibility of using oils as an additive in coolant is shown.
Keywords: berries; raspberries; cherries; grapes; phenolic compounds; flavonoids; biologically active compounds.

O. E. Ustinova, T. B. Izzuka, S. N. Milovidova (Financial University under the Government of the Russian Federation, Moscow)

Digital maturity: formation of digital skills and competencies

A high-quality production environment requires mature management personnel with experience working with new technologies and especially data and information. The importance of the formation of digital competencies of company managers and their employees is increasing every year, increasing the interest of scientists and practitioners around the world. The conducted research shows a lot of unresolved issues concerning the maturity of a manager, both from the point of view of theory and practice of management. In this paper, based on a theoretical review of the results of research, statistical data, as well as generalization of approaches to the formation of digital competencies, the features of the formation of digital maturity of company managers are highlighted and the factors hindering innovative development are identified.
Keywords: digital maturity; digital transformation; digital skills; competencies.

N. L. Krasyukova, N. K. Popadyuk, A. M. Belyaev, O. V. Panina, E. I. Shayuk (Financial University under the Government of the Russian Federation, Moscow)

On the problems of law enforcement practice of combating corruption in public authorities

The article deals with the problems of law enforcement practice of combating corruption in public authorities. It is determined that at present, in the improvement of public administration, the need to introduce changes to legislation and the powers of officials, mechanisms for preventing and resolving conflicts of interest is becoming particularly relevant. For law enforcement practice, conflict of interest is a relatively new concept, and therefore, the issue of conflict-of-interest settlement in public authorities remains extremely important. In accordance with international legal standards on conflict-of-interest settlement, Russia, represented by authorized authorities, is obliged to comply with international legal agreements, including in the field of conflict-of-interest settlement and combating corruption in public authorities. In this regard, it also becomes an important task to study and take into account the international experience of conflict-of-interest settlement in state bodies and local authorities. The analysis of international practice shows that the settlement of conflicts of interest is considered by public authorities as an effective anti-corruption mechanism and at the same time a necessary condition for the formation of legal relations between subjects in the public service system. The mechanism of conflict-of-interest settlement with the support of international organizations (UN, Coe, EU, OECD, GRECO) is widely implemented in the legislation of foreign countries, and therefore is an effective tool for combating corruption.
Keywords: corruption risks; civil servants; management; commercial organizations.

S. G. Eremin, K. E. Lukichev, T. M. Tokmurzin, V. E. Komov, E. I. Moskvitina (Financial University under the Government of the Russian Federation, Moscow)

Concept, role, significance and analysis of corruption risks associated with participation of state civil servants on a gratuitous basis in management of commercial organizations

The article is devoted to the study of the concept, role, meaning and analysis of corruption risks associated with the participation of public civil servants at no cost in the management of commercial organizations. The author's interpretation of the term «corruption risk associated with the participation of civil servants free of charge in the management of commercial organizations» is given, a classification of these risks is developed depending on the source of the relevant conditions and circumstances. The role and significance of the analysis of corruption risks associated with the participation of public civil servants free of charge in the management of commercial organizations has been clarified. Preventive and preventive measures have been proposed aimed at leveling the conditions and circumstances that provide an opportunity for the action (inaction) of a civil servant participating in the management of a commercial organization free of charge in order to illegally benefit from his official duties (reducing corruption risks).
Keywords: analysis of corruption risks; civil servant; gratuitous basis; management of a commercial organization; collegial body.

S. G. Aksenov, E. A. Kiseleva (Ufa State Aviation Technical University, Ufa)

Measures to ensure fire safety of a gas boiler house

The article considers compliance with fire safety requirements in a gas boiler house operated by a State-owned Institution of Material and Technical Support of the Ministry of Health of the Republic of Bashkortostan. The necessary level of fire protection of the heat supply facility is provided by the control of the main parameters of the operation of steam boilers and equipment of the entire boiler room. In order to establish the safe conduct of the technological process to meet the necessary fire safety requirements, emergency situations accompanied by fires are considered. The methods and necessary measures for ensuring fire safety of buildings and structures, technological equipment and minimizing the consequences of accidents in order to prevent threats to human life and health are determined. Measures to ensure fire safety are proposed in accordance with state norms, rules and standards in force on the territory of the Russian Federation. The main fire safety solutions are provided for the purpose of fire prevention, ensuring the safety of people, reducing the damage caused by fire to the property of individuals or legal entities, state or municipal property, and the environment. Requirements are proposed to exclude the possibility of fire and smoke. The implementation and implementation of the proposed measures will improve explosion and fire safety at gas supply and gas consumption facilities.
Keywords: fires; fire hazard; ignition; fire protection; fire safety; natural gas; gas boiler house; combustible gases; gas contamination.