Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

Oksana Shulga1, Anastasia Chorna1, Sergij Kobylinskyi2
Affiliation: 
1 National University of Food Technologies 68, Volodymyrska St., 01601 Kyiv, Ukraine 2 Institute of Highmolecular Compounds Chemistry 48, Kharkiv Hwy., 02000 Kyiv, Ukraine Anastasia_Chernaya@ukr.net
DOI: 
https://doi.org/10.23939/chcht11.04.492
AttachmentSize
PDF icon full_text.pdf217.72 KB
Abstract: 
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.
References: 

[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
https://doi.org/10.1016/j.foodhyd.2005.08.010

[3] Mukherjee I., Rosolen M.: J. Therm. Anal. Calorim., 2013, 114, 1161.
https://doi.org/10.1007/s10973-013-3166-4

[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
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
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
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
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 fakulteta MGU, 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.