https://oldena.lpnu.ua/handle/ntb/42111| Title: | Differential scanning calorimetry research of biodegradable films for confectionery and bakery products |
| Other Titles: | Диференційно-скануюча калориметрія для дослідження біодеградабельної плівки кондитерських та хлібобулочних виробів |
| Authors: | Shulga, Oksana Chorna, Anastasia Kobylinskyi, Sergij |
| Affiliation: | National University of Food Technologies Institute of Highmolecular Compounds Chemistry |
| Bibliographic description (Ukraine): | Shulga O. Differential scanning calorimetry research of biodegradable films for confectionery and bakery products / Oksana Shulga, Anastasia Chorna, Sergij Kobylinskyi // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 4. — P. 492–496. |
| Bibliographic description (International): | Shulga O. Differential scanning calorimetry research of biodegradable films for confectionery and bakery products / Oksana Shulga, Anastasia Chorna, Sergij Kobylinskyi // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 4. — P. 492–496. |
| Is part of: | Chemistry & Chemical Technology, 4 (11), 2017 |
| Issue: | 4 |
| Volume: | 11 |
| Issue Date: | 20-Jan-2017 |
| Publisher: | Lviv Politechnic Publishing House |
| Place of the edition/event: | Lviv |
| Keywords: | біодеградабельні плівки диференційно- скануюча калориметрія кондитерські вироби хлібобулочні вироби biodegradable films edible film differential scanning calorimetry confectionary bakery products |
| Number of pages: | 5 |
| Page range: | 492-496 |
| Start page: | 492 |
| End page: | 496 |
| Abstract: | В роботі досліджено біодеградабельні
плівки для хлібобулочних і кондитерських виробів за допомогою
диференційно-скануючої калориметрії. Визначено ступінь
кристалічності полімеру та кінетику кристалізації.
Досліджено вплив пластифікатора у складі плівки (гліцерину)
на температури плавлення та склування вихідних сполук
біодеградабельної плівки. Biodegradable 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. |
| URI: | https://ena.lpnu.ua/handle/ntb/42111 |
| Copyright owner: | © Національний університет „Львівська політехніка“, 2017 © Shulga O., Chorna A., Kobylinskyi S., 2017 |
| URL for reference material: | https://doi.org/10.1016/j.foodhyd.2005.08.010 https://doi.org/10.1111/j.1365-2621.2005.tb07092.x https://doi.org/10.1080/00223638.1980.11738066 https://doi.org/10.1016/S0268-005X(01)00060-1 https://doi.org/10.1002/pen.21783 http://www.science-education.ru/ru/article/view?id=18362 |
| References (Ukraine): | [1] Slade L., Levine H.: Polymer-Chemical Properties of Gelatin in Foods. [in:] Pearson A., Dutson T., Bailey A. (Eds.), Advances in Meat Research: Collagen as a Food. AVI, New York 1987,251-266. [2] Badii F., Martinet C., Mitchell J., Farhat I.: Food Hydrocolloids,2006, 20, 879. https://doi.org/10.1016/j.foodhyd.2005.08.010 [3]Mukherjee I., RosolenM.: J. Therm. Anal. Calorim., 2013, 114,1161. [4] Ahmad Z., Ansell M., Smedley D.: Int. J. Eng. Technol., 2010,10, 32. [5] D’Cruz N., Bell L.: J. Food Sci., 2005, 70, 64.https://doi.org/10.1111/j.1365-2621.2005.tb07092.x [6] Golovanova A., Bokova E., Evsyukova N., Kuznetsova D.: Plast. Massy, 2015, 3-4, 32. [7]Marshall A., Petrie S.: J. Photogr. Sci., 1980, 28, 128.https://doi.org/10.1080/00223638.1980.11738066 [8] Chekmarev A.: Kvalimetriya i Upravlenie Kachestvom. Ch 1. Izd-vo Samar. Gos. Aerokosm. Univ., Samara 2010. [9] Sobral P., Habitante A.: Food Hydrocoll., 2001, 15, 377.https://doi.org/10.1016/S0268-005X(01)00060-1 [10] Polizos G., Tuncer E., Sauers I., Vore K.: Polym. Eng. Sci.,2011, 51, 87. https://doi.org/10.1002/pen.21783 [11] Rotta J., Minatti E., Barret P.: Cienc. Tecnol. Aliment., Campinas, 2011, 31, 450. [12] Kohan O., Dorohovich A.: III Mizhnar. Naukovo-Pract. Conf. “Resurso- ta energooschadni tekhnologii vyrobnitstva i pakuvannya kharchovoi produktsii – osnovni zasady ii konkurentozdatnosti“. Ukraine, Kyiv 2014, 41. [13] Kobets O., Mihaylenko V., Dotsenko V., Arpul O.:Mizhnar. Naukovo-Pract. Conf. “Praktika i perspektivy rozvitku enogastronomichnogo turizmu: svitoviy dosvid dlya Ukrainy”. Ukraine, Kyiv 2015, 179. [14] Radzievska I., Komarenko Ya.: Produkty i Ingredienty, 2013,105, 123. [15] Dorohovich A., Gavva O.: Pat. 70679 UA, Publ. Oct. 15, 2004. [16] Gorbunov V., Fuchigami N., Luzinov I., Tsukruk V.: Conf. “Analiz temperatury steklovaniya svertonkih polimernykh plenok s ispolzovaniem skaniruyuschey termicheskoy mikroskopii”. Belarussia, Gomel 2000, 87. [17] Emelina A.: Differentsialnaya Skaniruyuschaya Kalorimetriya. Laboratoriya himicheskogo fakultetaMGU, Moskva 2009. [18] http://www.science-education.ru/ru/article/view?id=18362. [19] Ulrih E., Prosekov A., Dyishlyuk L.: Techn. Sci., 2014, 9, 2426. |
| References (International): | [1] Slade L., Levine H., Polymer-Chemical Properties of Gelatin in Foods. [in:] Pearson A., Dutson T., Bailey A. (Eds.), Advances in Meat Research: Collagen as a Food. AVI, New York 1987,251-266. [2] Badii F., Martinet C., Mitchell J., Farhat I., Food Hydrocolloids,2006, 20, 879. https://doi.org/10.1016/j.foodhyd.2005.08.010 [3]Mukherjee I., RosolenM., J. Therm. Anal. Calorim., 2013, 114,1161. [4] Ahmad Z., Ansell M., Smedley D., Int. J. Eng. Technol., 2010,10, 32. [5] D’Cruz N., Bell L., J. Food Sci., 2005, 70, 64.https://doi.org/10.1111/j.1365-2621.2005.tb07092.x [6] Golovanova A., Bokova E., Evsyukova N., Kuznetsova D., Plast. Massy, 2015, 3-4, 32. [7]Marshall A., Petrie S., J. Photogr. Sci., 1980, 28, 128.https://doi.org/10.1080/00223638.1980.11738066 [8] Chekmarev A., Kvalimetriya i Upravlenie Kachestvom. Ch 1. Izd-vo Samar. Gos. Aerokosm. Univ., Samara 2010. [9] Sobral P., Habitante A., Food Hydrocoll., 2001, 15, 377.https://doi.org/10.1016/S0268-005X(01)00060-1 [10] Polizos G., Tuncer E., Sauers I., Vore K., Polym. Eng. Sci.,2011, 51, 87. https://doi.org/10.1002/pen.21783 [11] Rotta J., Minatti E., Barret P., Cienc. Tecnol. Aliment., Campinas, 2011, 31, 450. [12] Kohan O., Dorohovich A., III Mizhnar. Naukovo-Pract. Conf. "Resurso- ta energooschadni tekhnologii vyrobnitstva i pakuvannya kharchovoi produktsii – osnovni zasady ii konkurentozdatnosti". Ukraine, Kyiv 2014, 41. [13] Kobets O., Mihaylenko V., Dotsenko V., Arpul O.:Mizhnar. Naukovo-Pract. Conf. "Praktika i perspektivy rozvitku enogastronomichnogo turizmu: svitoviy dosvid dlya Ukrainy". Ukraine, Kyiv 2015, 179. [14] Radzievska I., Komarenko Ya., Produkty i Ingredienty, 2013,105, 123. [15] Dorohovich A., Gavva O., Pat. 70679 UA, Publ. Oct. 15, 2004. [16] Gorbunov V., Fuchigami N., Luzinov I., Tsukruk V., Conf. "Analiz temperatury steklovaniya svertonkih polimernykh plenok s ispolzovaniem skaniruyuschey termicheskoy mikroskopii". Belarussia, Gomel 2000, 87. [17] Emelina A., Differentsialnaya Skaniruyuschaya Kalorimetriya. Laboratoriya himicheskogo fakultetaMGU, Moskva 2009. [18] http://www.science-education.ru/ru/article/view?id=18362. [19] Ulrih E., Prosekov A., Dyishlyuk L., Techn. Sci., 2014, 9, 2426. |
| Content type: | Article |
| Appears in Collections: | Chemistry & Chemical Technology. – 2017. – Vol. 11, No. 4 |
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| 2017v11n4_Shulga_O-Differential_scanning_calorimetry_492-496.pdf | 254.95 kB | Adobe PDF | View/Open | |
| 2017v11n4_Shulga_O-Differential_scanning_calorimetry_492-496__COVER.png | 546.03 kB | image/png | View/Open |
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