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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Differential scanning calorimetry research of biodegradable films for confectionery and bakery products(2017) Shulga, Oksana; Chorna, Anastasia; Kobylinskyi, SergiyBiodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.Документ Infrared Spectroscopy for Studying Foods and Biodegradable Packaging(2016) Shulga, Oksana; Chorna, Anastasia; Arsenieva, Larisa; Shulga, SergiiThe results of study of foods and biodegradable film structure with the use of infrared spectroscopy (IR spectra) are presented. For the first time detailed decodings of IR spectra of some foods and biodegradable film packaging materials are shown. Interpretation of the spectra of basic biopolymers of foods and biodegradable films is given. It is corroborated with the help of IR spectra that the chemical reactions in biopolymers when heated to 130 °C do not occur, which makes it possible to use biologically valuable raw materials. Furthermore, the expediency of use of IR spectroscopy for studying changes in foods and films produced on biopolymer base is established. IR spectroscopy is a fast method that allows you to monitor changes that occur with the raw materials in the technological process. Previously, IR spectroscopy was used to identify the compounds in chemical synthesis. This study shows that IR spectra can be used for study of foods and biodegradable film structure.Документ Пакувальні біодеградабельні плівки на основі полівінілового спирту(2016) Чорна, Анастасія Іванівна; Шульга, Оксана Сергіївна; Арсеньєва, Лариса Юріївна; Кобилінський, Сергій Миколайович; Гончаренко, Людмила ВалеріївнаМетою даної роботи було дослідження фізико-механічних і термічних властивостей біодеградіровать плівок на основі полівінілового спирту. Встановлено, що при збільшенні колькості гліцерину еластичність плівок поліпшується, а міцність при розриві пропорційно зменшується. Також на зміну фізико-механічних характеристик плівок впливає зміст плівкоутворювачів: ПВС і пектину. The aim of this work was to study the physico-mechanical and thermal properties of biodegradable Graded films based on polyvinyl Alcohol. It was found that with an increase in the number of Glycerin, the elasticity of the films improves, and The strength at break is proportionally reduced. The change in the physical and mechanical characteristics of the films is also affected by the content Film-forming agents: PVA and pectin.Документ Influence of organic plasticizers on sensory, physicalmechanical properties and chemical changes of biodegradable films(Eastern-European Journal of Enterprise Technologies, 2016) Shulga, Oksana; Chorna, Anastasia; Arsenieva, LarisaThe influence of organic plasticizers (urea, glucose, fructose, sorbitol, Sucrose, glycerin) with organoleptic Biodegradable films based on native or modified starch and gelatin using a complex quality measure, And also on the elongation and strength. IR spectroscopy found that urea Enters into a chemical interaction, which positively affects the strength index of the films under study. The results allow to predict the properties of the film depending on its constituents.