title: ÐÐ¾Ð½Ð¸ÑÐ¾ÑÐ¸Ð½Ð³ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»Ð¸Ð¼ÐµÑÐ½Ð¾Ð¹ ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ¸ Ð´Ð»Ñ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² (Ð¿Ð¾ Ð·Ð°ÐºÐ°Ð·Ñ ÐÐ ÐÑÑÑÐµÐ² ÐÐ)
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Quality monitoring of polymer packaging for food products (by order of IP Burtsev AV)
Creators: name: ÐÐ°Ð²ÑÑÐ»Ð¾Ð²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¿Ð¾Ð»Ð¸Ð¼ÐµÑÐ½Ð°Ñ ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ°
ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ° Ð´Ð»Ñ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ¸
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÑÐ¾ÐºÐ¸ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸
polymer packaging
food packaging
consumer properties
packaging range
flour confectionery
terms of sale

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description: The topic of the final qualifying work: "Quality monitoring of polymer packaging for food products (by order of IP Burtsev A. V.)". The objects of research are polymer packaging for food products. The purpose of the work is to substantiate the choice and study the quality and safety of polymer packaging for food products and to develop proposals for the choice of polymer packaging and the timing of sales of IP Burtsev A. V. The following tasks were solved: â the analysis of the current state of the market of polymer packaging for food products has been carried out; â an analysis of the scientific literature and the regulatory framework on the formation of the assortment and consumer properties and assessment of the quality and safety of polymer packaging for food products was carried out; â the choice of polymer packaging for food products is justified; â a study of the quality and safety of polymer packaging for food products has been conducted; â selection of polymer packaging for flour confectionery products and studies of the quality and safety of flour confectionery products during storage were carried out; â proposals have been developed on the choice of polymer packaging and the timing of the sale of flour confectionery products. The research was carried out on the basis of the laboratory of Commodity science and examination of consumer goods of the HSE IMPEiT SPbPU. The work uses organoleptic and instrumental methods of assessing the quality of goods. The experimental data was processed using MS Excel software (data analysis package). The work uses statistical databases of Rosstat, the tree of the EAEU Foreign Economic Activity, the Consultant Plus SVBD. Based on the results of the work, proposals have been developed for the choice of polymer packaging and the timing of the sale of flour confectionery products by IP Burtsev A. V.