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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Modification of potato starch with adipic acid and research of modification product as raw materials for food biodegradable packaging(2021) Shulga, Sergii; Shulga, Oksana; Simurova, NataliaThe aim of our work was to study the modification of potato starch with adipic acid chloride in order to further physicochemical study of the obtained product and use, for example, as an effective film former of biodegradable films/coatings. The modified product has a number of different characteristics from the original product. The use of starch as a natural substance that is capable of biodegradation makes it possible to is recommend the resulting product as a raw material for environmentally friendly packaging materials.Документ Edible coatings – environmental replacing of traditional candy paper wrapper of «Korivka» candies(2018) Shulga, Oksana; Prutulska, Natalia; Petrusha, Oksana; Smirnova, ElizabethThe article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. It is expedient to use edible films and coatings for confectionery products in order to comply with the requirements of the Directive 94/62 /EU of the European Parliament and Union on Packaging and Packaging Waste, aimed at minimizing packaging materials waste. Edible coating is made of natural polymers. The proposed composition of edible coating is completely utilized due to its use along with candies.Документ Influence of edible coatings on rye and rye-wheat bread quality(2017) Shulga, Oksana; Chorna, Anastasia; Shulga, SergiiThe coating does not affect the shape of the products, allows to level the surface and makes it shiny, gives the colors a yellowish tint, does not affect the taste, because the coating itself has a neutral taste, it is easy to chew, the smell remains unchanged. The edible coating is an effective packaging material since the moisture of the products decreases slowly and at the same level with synthetic packing materials. The moisture preservation of products in the edible coating can be attributed to the vapor permeability of the coating, which is 4.77 mg/(m∙h∙kPa). The thickness of the coating is 0.540±0.005 mm. The thickness of the bread bags is 0.030 mm. The ability to absorb water by the bread crumb stored in synthetic material is slightly higher. The bread in the edible coating has crumbles as well as the bread stored in synthetic packaging. Freshness of products in edible coating for 48 hours of storage is higher by 3 % compared to products in synthetic packaging, at the end of storage (72 hours) – is greater by 2 % in the product in synthetic packaging. The moisture content of coating is 72 %, after drying and forming the coating on the bread surface, the moisture content of the coating is 5 %.