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INNOVATION TECHNOLOGIES OF MARZIPAN PASTES

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UDC 664.145   DOI: https://doi.org/10.31617/tr.knute.2019(31)10
Mykhailo KRAVCHENKO,

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ORCID: 0000-0003-1425-563Х		   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,
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ORCID: 0000-0002-6282-7295		   Postgraduate student at the Department of Technologies and Organization
of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

INNOVATION TECHNOLOGIES OF MARZIPAN PASTES 

Background. Taking into account the high level of import dependency, marzipan production in Ukraine is limited, as 80 % of the almond kernel consumed in Ukraine is from overseas production. This necessitates the search for new ingredients of domestic production, which will reduce the share of import dependent raw materials in the formulations of marzipan masses and reduce the cost of finished products.
The aim of work is to determine the rational concentration of whey dry deminera­lized as a part of marzipan paste, to investigate the surface properties of the control and tested samples.
Materials and methods. Survey of the surface characteristics of the control and investigated specimens was performed on a dynamometer connected to the MIG-1.3 measuring instrument, which allows characterizing the degree of adhesion of materials different in structure upon their surface contact. The adhesion strength is determined by the method of normal separation of the steel plate from the structured body (marzipan paste).
Results. Studies of the dependence of adhesion strengths on the concentration of MCSDs made it possible to establish an increase of this indicator 1.7–2.1 times against marzipan paste made by traditional technology. The tensile strength (cohesion) increases 1.6 times against the control and is almost independent of the concentration of MCCS, which indicates the strengthening of the bonds of protein molecules.
It is established that with increasing of the concentration of MSDD and contact time, the adhesive strength does not increase in direct proportion. During the contact time from 2 to 15 s, there is a rapid increase in the adhesive strength, and then, regardless of the concentration of MSDD, the adhesive strength increases gradually.
The strength of adhesion of marzipan paste, made by traditional technology, with in­creasing time of contact with air gradually decreases and by 60 s disappears. In the test specimens,the adhesion was observed even at 90 s and did not depend on the concentration of MSD.
It has been found that with increasing glycerol concentration from 1 to 6 %, the adhesion strength of marzipan paste decreases from 39.3 to 22.1 N/m² at 20 % MCSD concentration and from 43.8 to 23.0 N/m² at 30 % MCSD concentration.
Conclusion. It has been experimentally found that with increasing MCSD concentration in the formulation of marzipan pastes to 40 % the adhesion and cohesion strength increase.
Surveys of surface properties, depending on the contact time, have confirmed the possibility of prolonging the working time with the paste, which is an important factor in the modeling of curly finished semi-finished products made by hand.
In the industrial production of marzipan masses, the increase of adhesion has negative consequences. That is why the use of glycerol in the composition of marzipan pastes with MSD in the amount of 5 % by weight of solids has been confirmed, which allows to reduce the adhesion-cohesion interaction, which approximates to the similar indicators of marzipan pastes made by traditional technology.

Keywords: marzipan paste, whey dry demineralized, glycerin, adhesion, cohesion.

 REFERENCES 

  1. Dmitrieva, A. N., & Makarova N. V. (2016). Analiz sostava izdelij iz marcipana [Composition analysis of marzipan products]. Sbornik tezisov mezhdunarodnoj nauchno-prakticheskoj konferencii – Collection of abstracts of the International Cjnference, (3-4. 03), (pp.28-31). Magnitogorosk [in Russian].
  2. Funkcional'naja konditerskaja smes' dlja izgotovlenija marcipana [Functional confectionery mix for the manufacture of marzipan]. Patent RF, N 2015113849, 2016 [in Russian].
  3. Sposob proizvodstva marcipanovyh izdelij [Method for the production of marzipan products]. Patent RF, N 2016127117, 2017 [in Russian].
  4. Sposib vygotovlennja syrcevogo marcypana iz nasinnja garbuzovyh [Method of making raw marzipan from pumpkin seeds]. Patent UA, N 2002054428, 2003 [in Ukrainian].
  5. Konditerskaja smes' dlja izgotovlenija marcipana [Confectionery mixture for the manufacture of marzipan]. Patent RF, N2015104611/13, 2016 [in Russian].
  6. Konditerskaja smes' dlja izgotovlenija persipana [Confectionery mixture for the manufacture of persipan]. Patent RF, N20150141, 2016 [in Russian].
  7. Sposob proizvodstva marcipanovyh plitok [Method for the production of marzipan tiles]. Patent RF, N 2015152421, 2017 [in Russian].
  8. Sposob prigotovlenija konditerskoj pasty [The method of preparation of confectionery paste]. Patent RF, N 2008121837, 2009 [in Russian].
  9. Cukrova mastyka [Sugar mastic]. Patent UA, N 201707206, 2017 [in Ukrainian].
  10. Gulenko, L., Sibiljeva, E., & Zhyvotkevych, L. (2013). Receptury: torty, tistechka biskvitni, perekladenci, rulety [Formulations: cakes, biscuit cakes, sandwich-cakes, rolls]. Kyi'v: Ukrhlibprom [in Ukrainian].
  11. Shapoval, S. L., Romanenko, R. P., & Forostjana, N. P. (2017). Diagnostyka fizychnyh vlastyvostej harchovyh produktiv [Diagnosis of physical properties of food products]. Kyi'v: Kyi'vs'kyj nacional'nyj torgovel'no-ekonomichnyj universytet [in Ukrainian].
  12. Cherevko, O. I., Myhajlov, V. M., Majak, V. I, & Majak, O. I. (2014). Reologija v procesah vyrobnyctva harchovyh produktiv [Rheology in the processes of food production]. Harkiv: HDUHT [in Ukrainian].

TECHNOLOGY AND QUALITY OF LOW-LACTOSE EMULSION SAUCES

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UDC 664.346   DOI: https://doi.org/10.31617/tr.knute.2019(31)09
Victoriya HNITSEVYCH,
 
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ORCID: 0000-0002-6089-1082		   Doctor of Technical Sciences, Professor, Professor at the Department
of Technologies and Organization of Restaurant Business,
Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
Yulia HONCHAR,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0002-8087-0641		   Postgraduate student at the Department of Technologies and Organization
of Restaurant Business, Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

TECHNOLOGY AND QUALITY OF LOW-LACTOSE EMULSION SAUCES 

Background. In recent years, there has been an increase in the percentage of patients with lactose malabsorption among the population of Ukraine. Supplementation with lactose, along with dairy products, can provoke impaired intestinal function. Exclusion of lactose-containing products from the diet can lead to adverse health effects due to nutritional deficiencies. One way to solve this problem is to use semi-finished products based on low-lactose dairy raw materials and rarely used plant products for food production.
The aim of the article is to develop the technology of low-lactose emulsion-type sauces and to determine their nutritional and biological value.
Materials and methods. The general chemical composition of the studied products was determined by standard methods, amino acid composition and biological value were determined by analytical methods. The results were processed using the methods of analysis and synthesis, comparison and systematic approach.
Results. The conceptual technological scheme of production of Wellness emulsion sauces on the basis of SCLMW is developed. The optimum parameters of carrying out the process of emulsification with a speed of 0.1 ml / s at 20 оС with the rotation of the working body of the agitator 500 s-1 for (1.1–1.2)´ 60 s are determined.
The developed range of emulsion sauces is represented by the basic Wellness classic sauce and sauces based on it. Wellness vanilla and Wellness spicy technologies include flavors such as vanillin and ginger powder. It has been found that the addition of flavors does not affect the rheological properties, chemical composition and nutritional value of the developed products.
The vitamin-mineral composition of Wellness sauces is calculated. The amino acid composition of the developed products based on SCLMW was investigated. Wellness emulsion sauce technologies have been found to have improved amino acid composition compared to control. The resulting change in the ratio of amino acids is characterized by a high biological value.
Conclusion. The result of the research, first of all, is the developed range of emulsion sauces: Wellness vanilla, Wellness spicy and Wellness classic. Summarizing the above, it should be emphasized that the assortment of sauces based on semi-finished product with condensed low-lactose whey and fermented pumpkin pulp has increased nutritional and biological value. It is established that the developed technologies of emulsion sauce Wellness are distinguished by balanced amino acid and vitamin-mineral composition.

Keywords: condensed low-lactose whey, semi-finished milk-vegetable low-lactose, chemical composition, biological value.

REFERENCES 

  1. Geissler, C., & Powers, H. (Eds.). (2017). Human Nutrition. Oxford: Oxford University Press [in English].
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  3. Halmos, E. P., Christophersen, C. T., Bird, A. R., Shepherd, S. J., Gibson, P. R., & Muir, J. G. (2015). Diets that differ in their FODMAP content alter the colonic luminal microenvironment. PubMed, 64, 93-100. DOI: https://doi.org/10.1136/gutjnl-2014-307264 [in English].
  4. Staudacher, H. M., Lomer, M. C., Anderson, J. L., Barrett, J. S., Muir, J. G., & Irving, P. M. et al. (2012). Fermentable carbohydrate restriction reduces luminal bifidobacteria and gastrointestinal symptoms in patients with irritable bowel syndrome. PubMed, 142, 1510-1518. DOI: https://doi.org/10.3945/jn.112.159285 [in English].
  5. Zheng, X., Chu, H., Cong, Y., Deng, Y., Long, Y., & Zhu, Y. et al. (2015). Self-reported lactose intolerance in clinic patients with functional gastrointestinal symptoms: Prevalence, risk factors, and impact on food choices. Neurogastroenterol. Motil, 27, 1138-1146. DOI: https://doi.org/10.1111/nmo.12602 [in English].
  6. Bohn, L., Storsrud, S., Tornblom, H., Bengtsson, U., & Simren, M. (2013). Self-reported food-related gastrointestinal symptoms in IBS are common and associated with more severe symptoms and reduced quality of life. Am. J. Gastroenterol, 108, 634-641. DOI: https://doi.org/10.1038/ajg.2013.105 [in English].
  7. Stepanchuk, S. O., & Jefis'ko, Ju. Ju. (2017). Stan ta perspektyvy rozvytku molochnogo rynku Ukrai'ny [State and prospects of development of the Ukrainian dairy market]. Ekonomika ta derzhava – Economy and state, 5. Retrieved from http://www.economy.in.ua/pdf/5_2017/24 [in Ukrainian].
  8. Nykyforov, R. P., & Gnicevych, V. A. (2015). Obg'runtuvannja tehnologii' emul'sijnyh sousiv iz zastosuvannjam bilkovo-vuglevodnogo napivfabrykatu [Substantiation of technology of emulsion sauces with the use of protein-carbohydrate semi-finished product]. Vostochno-evropejskij zhurnal peredovyh tehnologij – Eastern European journal of advanced technologies. (Iss. 3/10 (75), (pp.15-19). DOI: https://doi.org/10.15587/1729-4061.2015.43447 [in Ukrainian].
  9. Kos, T., Popova, I., Suhenko, V., & Vasyliv, V. (2016). Vyrobnyctvo nyz'kolaktoznogo morozyva, zbagachenogo natural'nym vitaminnym kompleksom [Production of low-lactose ice cream enriched with natural vitamin complex]. Prodovol'cha industrija APK – The agro-food industry, 4, 14-19 [in Ukrainian].
  10. Chagarovskij, A. P., & Pogosjan, A. S. (2006). Fermentativnyj gidroliz laktozy preparatami β-galaktozidazy – novoe napravlenie povyshenija jeffektivnosti proizvodstva morozhenogo i zamorozhennyh desertov [Enzymatic lactose hydrolysis by β-galactosidase preparations is a new direction of increasing the efficiency of production of ice cream and frozen desserts]. Svit morozyva ta holodu – The world of ice cream and cold, 5 (17), 36-39 [in Russian].
  11. Sharahmatova, T. Je., & Lozova, O. O. (2009). Rozrobka tehnologii' morozyva dlja ljudej z laktaznoju nedostatnistju [Development of ice cream technology for people with lactase deficiency]. Naukovi praci Odes'koi' nacional'noi' akademii' harchovyh tehnologij – Scientific works of the Odessa National Academy of Food Technologies. (Iss. 36). (Vol. 2) [in Ukrainian].
  12. Method for producing lactose-free dairy product. Patent USA, US20050214409, 2005 [in English].
  13. Gnicevych, V., Judina, T., & Gonchar, Ju. (2018). Tehnologija napivfabrykatu na osnovi nyz'kolaktoznoi' molochnoi' syrovatky ta m’jakoti garbuza [Semi-finished technology based on low-lactose whey and pumpkin pulp]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary irynky" – International scientific and practical magazine "Goods and Markets", 4 (28), 105-114 [in Ukrainian].
  14. Gnicevych, V. A., Gonchar, Ju. M., & Jevdomaha, T. I. Nyz'kolaktoznyj emul'sijnyj sous Wellness dlja special'nogo harchuvannja [Low-lactose emulsion sauce Wellness for a special nutrition]. Patent UA, u20190241419, 2019 [in Ukrainian].
  15. Moloko ta molochni produkty. Metody vyznachannja vology ta suhoi' rechovyny [Milk and dairy products. Methods for determining moisture and dry substance]. (2015). DSTU 8552:2015. Kyi'v: Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
  16. Moloko nezbyrane. Vyznachennja vmistu molochnogo zhyru, bilka ta laktozy [Whole milk. Determination of milk fat, protein and lactose content]. (2014). DSTU ISO 9622:2013. Kyi'v: Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
  17. Kazei'ny ta kazei'naty. Kontrol'nyj metod vyznachennja masovoi' chastky bilka [Caseins and caseinates. Control method for determining the mass fraction of a protein]. (2015). DSTU ISO 5549:2014. Kyi'v: Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
  18. Sokolova, T. N., Prohorov, V. M., & Kartashov, R. V. (2015). Opredelenie pokazatelej biologicheskoj cennosti produktov pitanija rasschetnym metodom [Determination of indicators of biological value of food products by calculation method]. N. Novgorod: NGTU [in Russian].
  19. Pavloc'ka, L. F., Dudenko, N. V., & Jevlash, V. V. (2007). Harchova, biologichna cinnist' i bezpeka syrovyny i produktiv i'h pererobky [Nutritional, biological value and safety of raw materials and products of their processing]. Kyi'v: Firma "Inkos" [in Ukrainian].
  20. Rogov, I. A. (2008). Himija pishhi [Food chemistry]. SPb.: Izd-vo RAPP [in Russian].
  21. Majonezy. Zagal'ni tehnichni umovy [Mayonnaise. General specifications]. (2006). DSTU 4487: 2005. Kyi'v: Derzhspozhyvstandart Ukrai'ny [in Ukrainian].

COMMODITY EVALUATION OF RAMBUTAN (NEPHELIUM LAPPACEUM L.)

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UDC 658.62:005.52]:634.652.3   DOI: https://doi.org/10.31617/tr.knute.2019(31)08
Svitlana BELINSKA,
 
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ORCID: 0000-0003-4797-6505		   Doctor of Technical Sciences, Professor, Head of the Department
of Commodity Science, Safety and Quality Management,
Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Natalia KAMIENIEVA,
 
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ORCID: 0000-0002-2193-8167		   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
     
Olena MOROZ,
 
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ORCID: 0000-0003-3037-3345		   Doctor of Technical Sciences, Professor,
Head of the Department of Entrepreneurship and Financial Activities
of Vinnytsia National Technical University
95, Khmelnytsky Highway, Vinnytsia, 21021, Ukraine

COMMODITY EVALUATION OF RAMBUTAN (NEPHELIUM LAPPACEUM L.) 

Background. In recent years, the Ukrainian market is saturated with a wide range of tropical and subtropical fruits: papaya, mango, passion fruit, avocado, pitahaya, lychee, pomelo, mangosteen, kumquat, carambola, rambutan, kiwano, tamarillo, pepino, etc., which gradually become an indispensable attribute of the diet of compatriots. Limited information on consumption properties, storage conditions, quality criteria, peculiarities of consumption of different types of exotic fruits adversely affect the increase in consumer demand for them, although its market is quite promising and in the near future it is expected to grow. One of the types of exotic fruits presented on the Ukrainian market is rambutan which comes from Southeast Asia and is also cultivated in South Asia, Equatorial Africa and Central America, Australia.
The aim of this study is a study of changes in the consumption properties of rambutan by a complex of organoleptic and physicochemical indicators of quality.
Materials and methods. The object of study is rambutan (Nephelium lappaceum L.)of the country of origin of Vietnam, which is marketed in Auchan.
Results. It was found that during the first 5 days of storage in the trading hall, the weight loss of rambutan fruits gradually increased due to the evaporation of moisture and amounted to 8.27 % on the 5th day. On the 15th day of storage they increased to 34.78 %, which negatively affected the appearance of the fruit.
Conclusion. During storage, changes in the consumption properties of rambutan occur, which is characteristic for products of plant origin, in which physical, chemical, biochemical, microbiological processes continue to occur. A significant reduction in the consumption properties of rambutan fruits is set for 15 days of storage, which does not correspond to the length of storage recommended by the manufacturer.

Keywords: rambutan, quality indicators, consumer properties, weight loss, storage duration. 

REFERENCES 

  1. Latifah, M. N., Abdullah, H., Aziz, I., Fauziah, O., & Talib, Y. (2009). Quality changes of rambutan fruit in different packaging system. J. Trop. Agric. and Fd. Sc. (Vol. 37 (2), (pp. 143-151) [in English].
  2. Koltunov, V. A., & Romanenko, O. L. Tovaroznavstvo. (2012). Subtropichni ta tropichni plody [Commodity Science. Subtropical and tropical fruits]. Kyi'v: Kyi'vs'kyj nacional'nyj torgovel'no-ekonomichnyj universytet [in Ukrainian].
  3. Ponomar'ov, P. H., Doncova, I. V., & Girnjak, L. I. (2006). Tovaroznavstvo tropichnyh i subtropichnyh fruktiv [Commodity science of tropical and subtropical fruits]. Kyi'v: CUL. URL: http://catalog.uccu.org.ua/opacunicode/index.php?url=/ notices/index/IdNotice:112671/Source:default [in Ukrainian].
  4. Wall, Marisa M. (2006). Ascorbic acid and mineral composition of longan (Dimocarpus longan), lychee (Litchi chinensis) and rambutan (Nephelium lappaceum) cultivars grown in Hawaii. Journal of Food Composition and Analysis. (Vol. 19). (Iss. 6–7), (pp. 655-663). DOI: https://doi.org/10.1016/j.jfca.2005.12.001[in English].
  5. O'Hare, T. J. (1995). Postharvest physiology and storage of rambutan. Postharvest Biology and Technology. (Vol. 6). (Iss. 3–4), (pp. 189-199). DOI: https://doi.org/10.1016/0925-5214(95)0002. DOI: https://doi.org/10.1016/0925-5214(95)00022-X [in English].
  6. Shao, Y., Xie, J., Chen, P., & Li, W. (2013). Changes in some chemical components and in the physiology of rambutan fruit (Nephelium lappaceum L.) as affected by storage temperature and packing material. Fruits. (Vol. 68 (1), (pp. 15-24). DOI: https://doi.org/10.1051/fruits/2012045 [in English].
  7. Metody vyznachennja pokaznykiv jakosti produkcii' roslynnyctva [Methods for determining the quality of crop production]. (2016). Ministerstvo agrarnoi' polityky ta prodovol'stva Ukrai'ny, Ukrai'ns'kyj instytut ekspertyzy sortiv roslyn [in Ukrainian].
  8. Produkty pererabotki plodov i ovoshhej. Metod opredelenija rastvorimyh suhih veshhestv ili vlagi [Products of processing fruits and vegetables. Method for determination of soluble solids or moisture]. (1990). GOST 28562–90. Moscow: Izdatel'stvo standartov [in Russian].
  9. Produkty pererabotki plodov i ovoshhej. Refraktometricheskij metod opredelenija rastvorimyh suhih veshhestv [Products of processing fruits and vegetables. Refractometric method for the determination of soluble solids] (2010). GOST 28562–90. Moscow: Standartinform [in Russian].
  10. Produkty pererabotki plodov i ovoshhej. Metody opredelenija vitamina С [Products of processing fruits and vegetables. Vitamin C Determination Methods]. (1989). GOST 24556–89. Moscow: Izdatel'stvo standartov [in Russian].
  11. Produkty pereroblennja fruktiv ta ovochiv Metody vyznachennja tytrovanoi' kyslotnosti [Fruits and vegetables processing products Methods for determination of titrated acidity]. (2009). DSTU 4957:2008. Kyi'v: Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
  12. Produkty pereroblennja fruktiv ta ovochiv. Metody vyznachennja cukriv [Products of processing fruits and vegetables. Methods for determining sugars]. (2009). DSTU 4954:2008. Kyi'v: Derzhspozhyvstandart Ukrai'ny [in Ukrainian].

BEDDING PRODUCTS: SYSTEMATIZATION OF THE PROPERTIES INDICATORS ACCORDING TO THE KANO MODEL

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UDC 645.4:687.268.3   DOI: https://doi.org/10.31617/tr.knute.2019(31)07
Nina MEREZHKO,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID:0000-0003-3077-9636		   Doctor of Sciences (Technical), Professor, Head of the Department of Commodity
and Customs Affairs, Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Halyna MYKHAILOVA,

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ORCID: 0000-0002-1083-5875		   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
     
Valentyna OSIIEVSKA,
 
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ORCID: 0000-0002-0077-9734		   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

BEDDING PRODUCTS: SYSTEMATIZATION
OF THE PROPERTIES INDICATORS ACCORDING TO THE KANO MODEL 

Background. Quality and safety management of textile products at all stages of the life cycle (design, production, turnover, use) is becoming particularly relevant today and causes manufacturing and trading enterprises to constantly increase of customer satisfaction. International standards declare requirements for indicators and characteristics of the quality of goods, since it is their implementation that ensures the proper quality and safety of products and customer satisfaction. These standards provide, but do not indicate the ways and methods of forming a range of product quality indicators.
Knowledge of the nomenclature of goods consumer properties, in particular bedding products with volumetric fillers, is necessary for managing quality in production by managing factors that affect the properties of products.
The aim of the article is the development of a scientifically based nomenclature of indicators and characteristics of consumer properties of bedding products (BP) with volumetric fillers (blankets, pillows, mattress covers).
Materials and methods. The methods of scientific knowledge, analysis and synthesis, comparison and generalization, induction, deduction and systematization are applied. For the formation of a range of indicators and characteristics of bedding products with volumetric fillers, a theory of attractive quality was used – the Kano model, according to which customer satisfaction is assessed using three groups of properties, indicators and relevant characteristics – mandatory (or required), expected and attractive.
Results. Firstly, a list of properties, their quantitative indicators and characteristicsdepending on the functional purpose is determined to compile a scientifically sound nomenclature of quality indicators for bedding products with volumetric fillers. For each quantitative indicator or quantitative characteristic of a particular property, the unit of measurement and its dimension are determined.
Classification of consumer properties of BP with volumetric fillers has been developed, for which a certain taxonomic series has been applied: class, subclass, group and subgroup. According to the Kano Model, consumer properties are grouped into three classes: mandatory, expected and attractive. Depending on the usefulness and value for consumers, property classes are divided into two subclasses: utilitarian and aesthetic.
Mandatory properties are characterized through safety indicators, for example, the content of harmful substances (formaldehyde, heavy metals, etc.), and the characteristic of this indicator is the amount of the corresponding substance.
Reliability properties are classified as expected (subgroup of resistance to general destruction of a cover of the BP with volumetric fillers), where the breaking strength is its indicator, and the breaking load and elongation at break are its characteristics, etc.
Attractive properties include biological safety and odor perception.
The indicators and characteristics of consumer properties of BP with volumetric fillers presented in the article can be used to form a nomenclature of quality indicators for BP evaluation at different stages of production.
Conclusion. The scientifically substantiated classification of consumer properties of bedding products with volumetric fillers has been developed, which is based on the adequacy of certain properties to specific requirements of consumers, will contribute to improving of existing systems for assessing the quality of textile materials, their conformity assessment and determining the competitiveness of products in domestic and foreign markets.

Keywords: nomenclature, indicator, property, characteristic, class, group, beddingproducts with volumetric fillers, Kano Model. 

REFERENCES 

  1. Hanna, Mark D. (2003). Upravlinnja vyrobnyctvom z metoju zadovolennja spozhyvacha [Production management for customer satisfaction]. Kyi'v: ZAT Binol [in Ukrainian].
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TEXTILE SHOES IN UKRAINE: MARKET RESEARCHES

Written by sveta on . Posted in 2019_03(31)

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UDC 339.13:685.341.371.1(477)   DOI: https://doi.org/10.31617/tr.knute.2019(31)06
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), Associate Professor, 
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

TEXTILE SHOES IN UKRAINE: MARKET RESEARCHES 

Background. The use of textile materials in shoes production is topical but there are no published results of research of the textile shoes market state in Ukraine. Existing publications on the domestic shoes market analyze the market as a whole or, preferably, as a segment of footwear with leather not distinguishing textile ones.
The aim of the article is to analyze the production, export and import, problems and prospects of development of the textile shoe market in Ukraine.
Materials and methods. The general scientific and special methods of economic processes cognition: analysis and synthesis, systematic approach, comparison and generaliza­tion are applied. Research database: official statistics, materials of the Ukrainian Association of Light Industry Enterprises and the scientific works of domestic scientists.
Results. Statistical data on the production of textile shoes indicate an overall downward trend in its physical volume but its share in the total volume of shoes production in 2018 was 44.6 %. Among domestic textile shoes, the largest share is occupied by home shoes. In Ukraine there is anincrease trend in textile shoes export since 2017 and import since 2016. The balance of foreign trade in textile shoes is negative. China is the leader among textile importing countries in Ukraine. On the market there are a large number of brands of textile shoes, mainly foreign. The problems of the shoe market in Ukraine: a significant share of shadow production, the prevalence of smuggling and counterfeit goods, low domestic consumption and considerable amount of cheap import products.
Conclusion. The textile shoes market in Ukraine is perspective. Textile shoes are mainly represented in the home, baby and sports shoe segment. There are no statistics on the volume and structure of textile shoes sales in Ukraine which complicates the analysis of this market segment. 

Keywords: textile shoes, production, export, import, market. 

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