Mostyka K. Formation of properties of waterproof paper packaging materials for confectionery

The thesis is devoted to the task of improving the physical and mechanical properties of paper, that provides better preservation of quality of confectionery products packed for extended shelf life, which is actual for paper and confectionery industry. The expediency of the use of aqueous solution consisting of polyvinyl alcohol, polymeric amide epichlorohydrin resin and carbamide to provide paper with waterproof propreties, increasing indexes of strength and improving barrier properties, is proved. The dependence of changes of quality of jelly sweets, oriental sweets Rahat lakoum and short dough cookies on the type of paper packaging materials, is analyzed. Regulatory documentation (process regulations and specifications) for new paper packaging materials is developed, and a patent for a utility model "Composition of a solution to provide paper with waterproof properties" is obtained (№ 61813, dating 25.07.2011).