Kruhlova O. Formation of the consumer properties of new packaging types for fruit and vegetable pastes and sauces

Object - films based on nutritive low-molecular chitosan; combined packaging material on the basis of cardboard; film-analogue from polyethylene; analogue of the combined packaging material of Tetra-pack type; fruit and vegetable pastes and sauces. Purpose - to form quality of the combined packaging material based on natural components, designed for packaging and storage of fruit and vegetable pastes and sauces. Methods of research - modern standard organoleptic, physical-chemical, microbiological, qualimetric, methods of planning, mathematical modeling and mathematico-statistical treatment of experimental data. Scientific novelty: bacterio-statistical properties of film from chitosan concerning main microorganisms characteristic for fruit and vegetable pastes and sauces, due to the use of decoctions from medicinal plant raw material as a dissolvent chitosan; the regularities of a film barrier properties are determined on the basis of the results of the research of a film composition and its structural-mechanical parameters; the data that new material possesses the required indexes (of a sample analogue) are received due to the examination of adhesive strength and microstructure of the combined packaging materials; the data on vapor permeability, hydrophobicity and wet-strength of a new combined packaging material, which satisfy the demands for storage of moisture-containing food products are specified; organoleptic, physical-chemical, sanitary-hygienical and microbiological indexes of the new combined packaging material are determined due to the complex of merchandising investigations; the regularities of consumer properties' changes are specified and terms of storage for fruit and vegetable pastes and sauces in a new combined pack are substantiated. The results are introduced in packaging industry enterprises. Field of application - packaging and food industries.