UV LIGHT BLOCKING AND CONVERSION BY POROUS EUROPIUM-DOPED TITANIUM DIOXIDE (TIO2-EU) THIN FILMS FOR POTENTIAL PROTECTION OF PHOTOVOLTAIC DEVICES

In recent years, transparent thin films capable of screening and converting ultraviolet (UV) photons into visible spectrum gained significant interest in the protection of photovoltaic devices.We investigated the optical properties and UV screening capability of europium-doped titanium oxide (TiO2 Eu) thin films deposited by the spin-coating method from a solution precursor for the first time in this study. We showed that TiO2-Eu thin films demonstrate europium concentration-dependent optical properties, and the quantum yield of the optimized sample was found to be ~10.2%. Transmittance and photoluminescence measurements suggested that TiO2 Eu thin film can effectively block UV photons (~30.5% at 320 nm) at glass substrate and convert them to the red emission thanks to 5D0/7Fj (j ¼ 0, 1, 2, 3, and 4) Eu (III) electronic transitions. Photodegradation experiments with methylene blue dye revealed that TiO2 Eu thin films offer better UV protection compared to uncoated samples. We strongly believe that porous TiO2 Eu thin films can be effectively utilized as a UV blocking and light conversion coating

Research of qualitative indicators of mare's milk in farms of Almaty region

As you know, mаre's milk is used for the prevention of lung diseases, as well as for the treаtment of gаstrointestinal diseases to restore the disturbed intestinal microflora. In this regаrd, it is especially important to preserve the physico-chemical characteristics of mare's milk during its storage before processing. The pаper presents the results of studies of the technological characteristics of mare's milk produced in four peasant and farm farms of the Almaty region according to the seаsons of the year. It is known that, having a high biological value, mare's milk, among other types of milk of farm animals, is the most suitable raw material in the production of dаiry products for baby and dietary nutrition. Low fat and protein content, as well as high lactose content are distinctive characteristics of mare's milk. However, their content depends on the feeding conditions, breed and age, geographical location. It was found that the mаss fraction of fat ranges from 1.2 % to 2.8 %, the mass fraction of protein was 2.0–2.36 %, SOMO - 8.35-8.73 %. Fluctuations in the quality indicators of mare's milk are explained by the influence of the seаson of the year, feeding and maintenance in various peasant and farm farms

The research of technological drying modes of combined fermented milk protein products with vegetable additives

Milk and dairy products are often dried to reduce weight, to facilitate transportation, to extend shelf life. For examplе, dry fermentеd milk products occupy a special placе in the dairy industry. Currently, thеir assortment is significantly еxpanding and the approach to food products of this group is qualitatively changing. The articlе presents the results of drying fermented milk protein products in two ways: using thermal and microwave drying. It was found that thе duration of moisture loss in the product during heat drying increased with a decrease in temperature. With an increase in temperature from 400C to 500C, there was a decrease of about 25% in the moisture content of the test samplеs during 5 hours of drying in the dehydrator. Drying with using of microwaves, the drying time decreased with increasing microwave power. The 900 W power reduced the drying time by 2 times compared to the 270 W power to obtain a 15% humidity result and a water activity indicator in the range from 0.382 to 0.394 units

Determination of the parameters of freeze-drying honey

The article presents the results of studies of freeze-drying of various types of honey.   The purpose of the research was to determine the optimal parameters for the freeze-drying of honey.   The physical and chemical parameters of three types of honey produced in the East Kazakhstan region were previously studied. The results showed that the studied prototypes meet the regulatory requirements for the quality of natural honey. It has been established that in terms of moisture content, sunflower honey differs from mountain honey and sweet clover (15 %, 17.3 % and 17.2 %, respectively), and also contains a high amount of reducing sugars (87.9 %), however, the mass fraction of sucrose is 2.5 %. It is noted that the highest content of sucrose in mountain honey is 4.5 %. The diastase number is an indicator of the quality and naturalness of honey and, according to the requirements of GOST, should be at least 8 Gote units, the results show that the studied samples of honey contain from 13.1 to 15.1 units, which confirms the influence of the geographical origin of honey. According to the value of water activity, all types of honey are products with low humidity and long-term storage. The optimal technological modes of freeze-drying of honey have been established, which range from minus 30 °C to minus 40 °C degrees

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition. The results of the study showed that the addition of amaranth flour led to a significant decrease in the moisture content of the meat patties, while the proportions of carbohydrates, fat, and ash increased. Specifically, the patties with the highest concentration of amaranth flour (15%) had the highest proportions of carbohydrates and fat with the lowest proportion of moisture. The control sample had the highest moisture content and the lowest proportion of carbohydrates, fat, and ash. The addition of amaranth flour increased the water-holding capacity of the meat patties, with the highest increase observed in the sample with 15% amaranth flour (82.21%). The overall score of sensory evaluation of the meat patties did not significantly decrease with the addition of up to 10% amaranth flour, according to the sensory evaluation. The study provides evidence that up to 10% amaranth flour can be used as a substitute for beef in meat patties, which can lead to an increase in the fat and carbohydrate content and mineral composition and improvement of the water-holding capacity of the final product