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CRAFT TECHNOLOGY OF SMOKED SAUSAGES

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UDC 637.524.034   DOI: https://doi.org/10.31617/tr.knute.2019(30)09
Iryna VLASENKO,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0001-9995-2025		   Doctor of Medical Sciences, Professor, Head of the Department of Commodity Studies, Expertise and Trade Business of the Vinnytsia Trade and Economic Institute
of Kyiv National University of Trade and Economics
87, Soborna str., Vinnytsia, 21000, Ukraine
     
Tetiana SEMKO,
 
E-mail: Semko1965@u.krnet
ORCID: 0000-0002-1951-5384		   PhD in Technical Sciences, Associate Professor, Associate Professor at the Department of Tourism and Hotel and Restaurant Affairs of the Vinnytsia Trade and Economic Institute of Kyiv National University of Trade and Economics
87, Soborna str., Vinnytsia, 21000, Ukraine

CRAFT TECHNOLOGY OF SMOKED SAUSAGES 

Background. Nitrite is a supplement that improves color and prevents spoilage of finished sausage products, and lowering their dose increases the risk of receiving poor quality products. When matured sausages, from the amino acids are formed primary and secondary amines that react with nitrites, forming nitrosamines, which are toxic to the human body.
Domestic and foreign scholars engaged in research on the production of smoked sausages and in improving their quality and safety indexes.
The aim of the work is to develop a recipe and substantiate the functional purpose of smoked sausages technology using bacterial seed crops and the preparation Nisin.
Materials and methods. The object of the research is the technology of smoked sausage "Osoblyva", which formula introduces the starting cultures of Lactobacillus sakei, Staphylococcus xylosus, Leuconostoc carnosum and nicin instead of sodium nitrite. A cheese-smoked sausage of the highest quality "Moskovskaya" is taken as a control sample.
Physical-chemical, microbiological and organoleptic methods are used in order to determine the quality and safety of research objects in accordance with current standards.
Results. The conducted studies confirm that the used probiotic cultures are sufficiently stable to the salt and meet the technological requirements.
The peculiarities of selected microorganisms development are investigated. The optimum ratio of Lactobacillus sakei, Staphylococcus xylosus, Leuconostoc carnosum microorganisms strains in minced meat was determined 1: 1: 1.
Changes in maturation of the studied samples with cultures were much more effective than in the control. The absence of nitrite in the test samples does not diminish their color, and the additional application of these cultures improves their taste and aromatics.
The made-up smoked sausage "Osoblyva" meets the requirements of the standard for physical, chemical and microbiological indicators. Entered start cultures in the ratio 1:1:1 are present alive. Lactobacillus sakei even at the end of maturation of sausage is recorded in a fairly large quantity (1×109 CFU/g), which has probiotic properties and provides ready-made products of functional orientation.
Conclusion. The production of high-quality smoked sausage without the usage of sodium nitrite with the addition of Lactobacillus sakei, Staphylococcus xylosus, Leuconostoccarnosum microorganisms strains and nisin meets the requirements of quality and safety and enables the expansion of production of food products of a functional purpose.
 
Keywords: technology, smoked sausages, seed crops, functional purpose, sodium nitrite, microorganisms.

REFERENCES 

  1. Reglament JeS 178/2002 Pro vstanovlennja zagal'nyh pryncypiv ta vymog zakonodavstva shhodo harchovyh produktiv, stvorennja Jevropejs'kogo organu z bezpechnosti harchovyh produktiv ta vyznachennja procedur z pytan' bezpechnosti harchovyh produktiv [EU regulation 178/2002 On the establishment of the general principles and requirements of food law, establishing a European Food Safety Authority and defining procedures for food safety]. (28.01.2002) [in Ukrainian].
  2. Kuznecova, L. S. (2011). Perspektivnost' ispol'zovanija pishhevogo konservanta v kolbasnom proizvodstve [Perspectives of using food preservative in sausage production]. Mjasnaja industrija – Meat industry, 2, 35-38 [in Russian].
  3. Reglament 854/2004 Pro organizaciju oficijnogo kontrolju produktiv tvarynnogo pohodzhennja, pryznachenyh dlja spozhyvannja ljudynoju [Regulation 854/2004 On the organization of official control of products of animal origin intended for human consumption]. (29.04.2004) [in Ukrainian].
  4. Kyshen'ko, I. I., Topchij, O. A., Kryzhova, Ju. P., & Rybachuk, O. I. (2014). Startovi kul'tury dlja vyrobnyctva syrokopchenyh kovbas [Start crops for the production of smoked sausages]. Harchova nauka i tehnologija – Food Science and Technology, 3 (28), 23-27 [in Ukrainian].
  5. Tishkina, N. M., Ljeshhova, M. O., & Jesina, E. V. (2018). Mikrostrukturnyj analiz jakosti farshu syrokopchenyh kovbas [Microstructural analysis of the quality of minced meat of smoked sausages]. Naukovyj visnyk L'vivs'kogo nacional'nogo universytetu veterynarnoi' medycyny ta biotehnologij im. S. Z. Gzhyc'kogo – Scientific herald of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, 83 (20), 268-273. DOI: https://doi.org/10.15421/nvlvet8353 [in Ukrainian].
  6. Koljanovs'ka, L. M. (2015). Rozrobka vyrobnyctva syrokopchenyh kovbas funkcional'nogo sprjamuvannja [Development of production of smoked sausages of functional direction]. Praci Tavrijs'kogo derzhavnogo agrotehnologichnogo universytetu – The works of the Tavria State Agrotechnological University. (Is. 16). (Vol. 1), (pp.83-88) [in Ukrainian].
  7. Peshuk, L., Rjabovol, M., & Klymenko, A. (2013). Rozrobka syrokopchenyh kovbas dlja gurmaniv [Development of smoked sausage for gourmets]. Ukrainian Food Journal – Ukrainian Food Journal. (Is. 2). (Vol. 2), (pp. 186-191) [in Ukrainian].
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CONFECTIONERY MASTICS WITH GLYCERIN: RHEOLOGICAL CHARACTERISTICS

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UDC 663.916.1   DOI: https://doi.org/10.31617/tr.knute.2019(30)08
Mykhailo KRAVCHENKO,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0003-1425-563X		   Doctor of Sciences (Technical), Professor, Head of the Department
of Technology and Organization of Restaurant Business
of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
Larysa RYBCHUK,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0002-6282-7295		   Postgraduate student at the Department of Technology and Organization
of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

CONFECTIONERY MASTICS WITH GLYCERIN:
RHEOLOGICAL CHARACTERISTICS 

Background.  Demineralized Whey Powder (DWP) is a promising component in the technologies of various types of sugar paste. It balances the nutritional composition of sugar paste and also has a positive effect on structural-mechanical and superficial properties of the food system.
However, the significant increase in the adhesion of food systems is undesirable. It negatively affects the efficiency of equipment usage, leads to increased losses of raw materials and power resources. The adhesiveness of the food system is manifested in its contact with structural materials throughout the process. In view of this, it is advisable to consider the methods of regulating the adhesion and cohesive interaction of sugar paste with DWP, in particular by using glycerol.
The aim of the work is studying the influence of glycerin on the surface and rheological properties of sugar paste with DWP.
Materials and methods. Studying the effect of glycerol on properties of the sugar paste surface with DWP was carried out on a multi-functional measuring device MIG-1.3, by the normal separation method and rheological properties of the samples of sugar paste on a plane parallel plastomer of the Tolstoy modification, based on the determination of the deformation displacement, marked to thickness of the sample. During the investigation of structural and mechanical characteristics of model systems, the fixed load wad provided for all systems containing 65 g, with the same temperature (+6 °C) and height of samples (7 mm).
Results. The possibility to use the glycerine for controlling rheological characteristicsof the sugar paste with milkserum of drydemineralization has investigated. It was established, that by increasing the concentration of glycerol in the composition of sugar paste, the indexes of adhesion, elasticity, and elasticity decrease, the nutritional capacity of the food system increases, which is a positive factor in the formation of finishing half-finished products from this paste. The significant growth of nutritional capacity indicators of the food system leads to weakening of spatial framework and destructing the paste structure. That is why the rationally accepted concentration of glycerol is 5 %, which is also confirmed by organoleptic analysis.
Conclusion. An optimal concentration of glycerolin the composition of sugar pastehas estimated, which allows adjusting the consistency of the finished product and adhesion interaction within the required limits for paste-like finishing semi-finished products.
 
Keywords: sugar paste with dry demineralized milk whey, glycerol, adhesion interaction, conditional and moment modulus of elasticity, highly elastic modulus, plastic viscosity, the nutritional capacity of the food system, viscosity of the elastic aftereffect.

REFERENCES 

  1. Kravchenko, M., & Rybchuk, L. (2018). Strukturno-mehanichni vlastyvosti cukrovyh past [Structural and mechanical properties of sugar paste]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International scientific and practical magazine "Commodities and Markets", 3 (27), 77-90 [in Ukrainian].
  2. Kravchenko, M., Shapoval, S., & Rybchuk, L. (2018). Vlastyvosti poverhni cukrovyh past [Properties of sugar paste surface]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International scientific and practical magazine "Commodities and Markets", 4 (28), 124-131 [in Ukrainian].
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  11. Sajt o produktah pitanija, pishhevyh dobavkah i drugih ingredientah "REVADA" [Website about food, food additives and other ingredients "REVADA"] Retrieved from http://revada-group.com/products/food_industry/konditerskaya_promyshlennost/ vlagouderzhivayuschie_agenty [in Russian].
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  13. Goral'chuk, A. B., Pyvovarov, P. P., Grynchenko, O. O., Pogozhyh, M. I., Polevych, V. V., & Gurs'kyj, P. V. (2006). Reologichni metody doslidzhennja syrovyny i harchovyh produktiv ta avtomatyzacija rozrahunkiv reologichnyh harakterystyk [Rheological research methods for raw materials and food products and automation of calculations of rheological characteristics]. Harkiv: Harkivs'kyj derzhavnyj universytet harchuvannja ta torgivli [in Ukrainian].

COMPETITIVENESS OF THE MARSHMALLOW WITH EDIBLE COATING

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UDC 005.332.4:664.144   DOI: https://doi.org/10.31617/tr.knute.2019(30)07
Anastasia CHORNA,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0001-6929-3487		   PhD in Technical Sciences, assistant at the Department of Foodstuff  Expertise
of  National University of  Food and Technologies
68, Volodymyrska str., Kyiv, 01033, Ukraine
     
Victoria KALMAZAN,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0003-0195-1484		   Higher education applicant of a master's degree at the Department of Foodstuff Expertise of  National University of  Food and Technologies
68, Volodymyrska str., Kyiv, 01033, Ukraine
Ivan CHORNYY,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. 		  Specialist of the highest category of Smila College of Food Technologies
of  National University of  Food Technologies
123, Family Bobrynsky str., t. Smila, Cherkasy region, 20700, Ukraine

COMPETITIVENESS OF THE MARSHMALLOW WITH EDIBLE COATING 

Background. The composition of edible coating is scientifically substantiated and developed. The main advantage of the developed edible film is the composition, which consists exclusively of natural ingredients, that is, the full environmental safety of use both during contact with food and after its use.
The aim of the work is to reconcilethe consumer properties and competitiveness of confectionery products with edible coating compared to traditional packaging.
Materials and methods. The calculation of the complex quality index for each type of product (packing) has been calculated and factors have been characterized to assess the benefits of marshmallows with edible coats compared to those in the polyethylene package; the value of each parameter is determined by the method of pair comparison; the results of the expert survey and its statistical characteristics were given.
Results. Organoleptic and physico-chemical parameters of marshmallow in ediblecoating with fruit powders are investigated. A tasting evaluation of samples of marshmallows with edible coat (form, surface, color, structure, taste and smell, consistency, chewiness) was carried out on the basis of the NUTH food testing department, which shows that the developed edible coating does not change its organoleptic parameters. It has been established that the edible coating has barrier properties, as evidenced by the prolonged preservation of marshmallows; therefore it can be an alternative replacement (partial or full) of synthetic packaging.
Determination of the competitiveness of marshmallows in edible packaging in relation to polyethylene packaging was carried out according to consumer parameters (ITP= 0.95), economic (IEP = 0.4) and integral index (kint = 2.3). Thus, k > 1, that is, marshmallow with edible coating is competitive in the food market.
Conclusion. The main factors that make it possible to assess the benefits of the developed edible coating are environmental and organoleptic characteristics of the product. It was established that the complex index of edible quality (3.15) is higher than the index of packing-analogue (polyethylene package) (3.04). As a result of calculations, it was found that the integral index of marshmallows in edible cover is more than 1, which confirms the competitiveness of the release of this product on the market.
 
Keywords: confectionery, edible coating, consumer properties, analog-product, environmentally friendly type of packaging.

REFERENCES 

  1. Djukareva, G. I., Kryvoshejeva, N. M., & Bilec'ka, Ja. O. (2011). Doslidzhennja vplyvu spozhyvchyh perevag na formuvannja asortymentu zefiru v rozdribnij merezhi. Ekonomichna strategija i perspektyvy rozvytku sfery torgivli ta poslug [Research of the influence of consumer preferences on the formation of a range of marshmallows in the retail chain. Economic strategy and prospects for the development of the sphere of trade and services]. Harkiv: HDUHT. (Is. 1), (pp. 674-683) [in Ukrainian].
  2. Martynovs'kyj, V. S., & Ignatenko, V. O. (2012). Suchasnyj stan ta ocinka efektyvnosti vyrobnyctva pidpryjemstv kondyters'koi' promyslovosti Ukrai'ny [Current state and estimation of efficiency of production of confectionery industry enterprises of Ukraine]. Ekonomika harchovoi' promyslovosti – The economy of the food industry, 2 (14), 1-3 [in Ukrainian].
  3. Marahovs'kyj, D. (2008). Rynkova cina na kondyters'ki vyroby [The market price for confectionery]. Biznes – Business, 39, 12-15 [in Ukrainian].
  4. Skarshevs'kyj, I. (2008). Novitni tehnologii' – v praktyku kondyters'kyh vyrobiv [The latest technology is in the practice of confectionery]. Harchova promyslovist' – Food Industry, 18, 25-28 [in Ukrainian].
  5. Galushko, O. S. (2009). Tendencii' rozvytku rynku kondyters'kyh vyrobiv ta osoblyvosti transformacii' u systemi cinnostej jogo uchasnykiv [Trends in the development of the confectionery market and the peculiarities of transformation in the system of values of its participants]. Aktual'ni problemy ekonomiky – Actual problems of the economy, 1, 15-21 [in Ukrainian].
  6. Huo, Po, Savickaja, T. A., Gotina, L. A., Makarevich, S. E., & Grinshpan, D. D. (2015). S'edobnye plenki – budushhee upakovki pishhevyh produktov [Edible films is the future of food packaging]. Tehnologija pishhevyh proizvodstv – Technology of food production, 3 (29), 87-94 [in Russian].
  7. OOO "Bioplastik LTD" – jekologicheskie tehnologii v proizvodstve polijetilenovoj produkcii [PLC "Bioplastyc LTD" is environmental technology in the production of polyethylene products]. Retrieved from http://bioplastic.com.ua [in Russian].
  8. Palvath, A. E. (2009). Edible Films and Coatings: Why, What and How? NY: Springer. DOI: https://doi.org/10.1007/978-0-387-92824-1_1 [in English].
  9. Kraśniewska, K., & Gniewosz, M. (2012). Substances with Antibacterial Activity in Edible Films. Polish Journal of Food and Nutrition Sciences. (Vol. 62), 4, 199-206. DOI: https://doi.org/10.2478/v10222-12-0059-3 [in English].
  10. Sklad i'stivnogo plivkovogo pokryttja [Sklad i'stivnogo plivkovogo pokryttja]. Patent UA, N 3152, 2004 [in Ukrainian].
  11. Biorozkladal'ne pakovannja dlja harchovyh produktiv [Bio-packaging for food products]. Patent UA, N 201506026, 2015 [in Ukrainian].
  12. Kompozycija antybakterial'noi' biodegradovanoi' plivky [Composition of antibacterial biodegradable film]. Patent UA, № 201603669, 2016 [in Ukrainian].
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  15. Snezhko, A. G., Gubanova, M. I., & Semenov, G. V. (2011). Perspektivnye napravlenija primenenija pokrytij iz prirodnyh polimerov [Promising areas of application of coatings from natural polymers]. Mjasnaja industrija – Meat industry, 8, 43-46 [in Russian].
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  19. Kalmazan, V. B., & Chorna, A. I. (2018). Doslidzhennja organoleptychnyh i fizyko-himichnyh pokaznykiv zefiru v i'stivnomu pokrytti z fruktovymy poroshkamy [Investigation of organoleptic and physico-chemical parameters of marshmallows in edible coatings with fruit powders]. Naukovi praci NUHT – Scientific works of NUFT. (Vol. 24), 3, 232-238. DOI: https://doi.org/10.24263/2225-2924-2018-24-3-27 [in Ukrainian].
  20. Kalmazan, V. B., Atanova, Ju. O., Chorna, A. I., & Shul'ga, O. S. (2017). Doslid­zhennja organoleptychnyh i fizyko-himichnyh pokaznykiv zefiru v i'stivnomu pokrytti z fruktovymy poroshkamy. Jakist' i bezpeka harchovyh produktiv [Investigation of organoleptic and physico-chemical parameters of marshmallows in edible coatings with fruit powders. Quality and safety of food products]: III Mizhnarodna naukovo-praktychna konferencija, 16–17 lystopada 2017 roku – III International Scientific and Practical Conference, November 16-17, 2017 Kyi'v: NUHT, (pp. 202-204) [in Ukrainian].
  21. Kalmazan, V. B., & Chorna, A. I. (2018). Marketyngove doslidzhennja spozhyvchyh perevag pid chas prydbannja zefiru z i'stivnym pokryttjam [Marketing research of consumer preferences when buying a marshmallow with the edible coating]. 84 Mizhnarodna naukova konferencija molodyh uchenyh, aspirantiv i studentiv: Naukovi zdobutky molodi – vyrishennju problem harchuvannja ljudstva u XXI stolitti, 23–24 kvitnja 2018 r. – 84 International scientific conference of young scientists, postgraduate students and students: The scientific achievements of youth – addressing the problems of feeding humanity in the 21st century, April 23-24, 2018. Kyi'v: NUHT, (p. 138) [in Ukrainian].

PHYSIOLOGICAL EFFECTIVENESS OF DRINKS FROM MILK AND CHICORY CONCENTRATES WITH ANTI-STRESS ACTION

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UDC. 663.865:613.3   DOI: https://doi.org/10.31617/tr.knute.2019(30)06
Ganna RUDAVSKA,
 
ORCID: 0000-0002-7080-8051		   Doctor of Sciences (Agriculture), Professor at the Department of Commodity Science, Safety and Quality Management, Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Svitlana VEZHLIVTSEVA,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0003-4000-7314		   PhD in Technical Sciences, Associate Professor, 
Associate Professor at the Department of Commodity Science, Safety and Quality Management, Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Iryna KHAKHALIEVA,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0003-2943-9124		   Postgraduate student at the Department of Commodity Science, Safety and Quality Management, Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

PHYSIOLOGICAL EFFECTIVENESS OF DRINKS FROM MILK
AND CHICORY CONCENTRATES WITH ANTI-STRESS ACTION 

Background. The increasing of psycho-emotional pressure as a result of stress is a typical characteristic of today’s life. It is known that dietary compliance which is able to increase the effectiveness of natural stress-limiting systems is a prerequisite for the prevention and treatment of functional disorders of a stressful origin. Such diet usually includes beverages with the medical herbs in content.
It was investigated that demand for such beverages is not entirely satisfied in Ukrainian market. There are only herbs tea and herbs additives which limits the consumer choice. That is why it stimulates the scientists and producers for developing new types of beverages concentrates.
The purpose of the study was to investigate the effects of developed milk and chicory beverages concentrates on the patients state who has unstable psycho-emotional state and functional disorders of the digestive system by medical testing.
Materials and methods. The research object was developed milk and chicory beverage concentrate Tsykorlakt soothing. The evaluation of the therapy effectiveness was based on the medical observation of influence the developed beverage concentrate for the patients state with the functional disorders of the digestive system with stressful nature, which means who has unstable psycho-emotional state. It was also included a questionnaire by Kulykov L. V. to determine the levels of patients stress and 24-hour esophageal pH monitoring, which allows to estimate the frequency, duration and daily dynamics of gastroesophageal reflux. In addition, the levels of cortisol in the blood were determined as one of the stress markers by the LibraS32PC spectrophotometer.
Results. According to the results of the questionnaire, it was found that after four weeks of treatment for those patients who took as sedative medications the restored beverages concentrates there was not a high level of stress. At the same time, four patients who took herbal tea could not move to a lower level of stress and remained at a high level.
The results of the 24-hour esophageal pH monitoring shows that patients who took restored beverages concentrates of Tsykorlakt soothing duringtherapy have the average changes of medical analysis 21 %, patients who took herbal teas – 12 %. Thereby, the effectiveness of treatment with the help of developed concentrates is 9 % higher compared to the treatment by herbal teas.
The level of cortisol has decreased by 3.75 times and is 255 nmol/l in patients who took developed concentrates of beverages Tsykorlakt soothing and 1.95 times with a level of 489 nmol/l in patients who took herbal teas.
Conclusion. In conclusion, the research confirms that the usage of developed milk and chicory beverages concentrates with antistress action Tsikorlak soothing in complex therapy of physiological disorders of the digestive system for patients with unstable psycho-emotional state contributes to a faster decrease in the acidity and the number of reflux which destroys the mucous membrane of the organs of the digestive system, exhibit anti-inflammatory effects and have a positive effect on the autonomic nervous system.
 
Keywords: physiologically functional beverages, milk and chicory beverages concentrates, chicory, milk powder, medicinal herbs, stress, antioxidant activity.

REFERENCES 

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WATER-DISPERSION PAINTS: CLASSIFICATIONAND ASSORTMENT

Written by sveta on . Posted in 2019_02(30)

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UDC 667.6:658.628   DOI: https://doi.org/10.31617/tr.knute.2019(30)05
Taras KARAVAYEV,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0003-4429-2474		   Doctor of Sciences (Technical), Professor at the Department of Commodity
and Customs Affairs, Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Tetiana KOLOMIETS,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0001-7591-7866		   PhD in Technical Sciences, Associate Professor, 
Associate Professor at the Department of Commodity and Customs Affairs,
Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Olena SIMYACHKO,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0002-5229-8000		   PhD in Technical Sciences, Associate Professor,
Associate Professor at the Department of Commodity and Customs Affairs,
Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

WATER-DISPERSION PAINTS:
CLASSIFICATIONAND ASSORTMENT 

Background. Assortment of water-dispersion paints (WDP) and coatings which is presented at the market and constantly updated determines the need for their classification. Production of WDP in Ukraine requires the development of approaches to formation of itsassortmentfor industrial enterprise in order to maximally meet the Ukrainian consumers’ need that determines the relevance of this article.
The aim of the article is to develop an improved classification and approaches to formation of WDP assortmentfor industrial enterprise.
Materials and methods. The research object is the developed assortment of WDP for industrial enterpriseand the operational properties of applied coatings.
The researchers are carried out with application of general scientific and special methods of economic processes knowledge: analysis and synthesis, system approach, comparison and generalization.
Results. The provisions of the national standards DSTU EN 13300:2012 and DSTU EN 1062-1:2012 which are identical to European ones were the basis of improved WDP classification developed by us. The general classification of WDP is supplemented by such features and classification clusters as degree of filling, functional purpose, application, material of the surface to be painted, method of application.
Formation of the WDP assortment is carried out in order to maximally meet the consumers’ requirements. As the main approaches to the formation of the WDP assortment itwas proposed such ones that include consideration of compliance with the classification criteria: functional purpose (decoration, protection); application (for internal or external use); material of surface, for painting of which the WDP is assigned; operational load (high, medium and low); level of the coating operational properties (functional, aesthetic, protective, reliability etc.).
The following characteristics of the coating have been identified as the main criteria for assigning to a certain class of theoperational load degree: adhesion to the surface material, the tensile strength of the coating film, resistance to wet abrasion and others. Recommendations for the application of coatings with different operating loads, the consideration of which will allow consumers to correctly select WDP to meet their needs in obtaining coatings with the necessary properties have been developed.
Conclusion. Based on the results of the research and taking into account the developed approaches we have created an assortment which includes seven types of basic white WDP of different designated purpose and degree of operational load, which are recommended for industrial production at Ukrainian enterprises and application by consumers. Anecessary colour can be obtained by adding of pigment concentrates to the base WDP due to which the assortment of WDP and coatings can be expanded. The created WDP composition and the operational properties of the coatings will be highlighted in the following publications.
 
Keywords: paint and coating materials (PCM), water-dispersion paints (WDP), classification, assortment, quality, performance properties and coatings.

REFERENCES 

  1. Karavayev, T., Osyka, V., & Kolomiets, T. (2019). Water-Borne Coating Materials Already Dominate. European Coatings Journal. Vol. 2, 18-20 [in English].
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  11. Farby ta laky. Lakofarbovi materialy ta systemy pokryttiv dlja zovnishnih mineral'nyh i betonnyh poverhon' [Paints and varnishes. Paints and coating systems for external mineral and concrete surfaces]. Part 1: Classification (EN 1062-1:2004, IDT)]. DSTU EN 1062-1:2012 from 2013.07.01. (Trans and Ed. S. Gontar', A. Gromov; V. Dmytrenko; T. Karavajev, Ju. Kozhyna; V. Kramarenko et al.). Kyi'v: Min­ekonomrozvytku Ukrai'ny [in Ukrainian].

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