title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°, ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾ÑÑÐ´Ð¾Ñ Ð¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¿Ð»Ð°ÑÑÐ¼Ð°ÑÑ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, ÐºÐ¾Ð½ÑÐ°ÐºÑÐ¸ÑÑÑÑÐµÐ¹ Ñ Ð¿Ð¸ÑÐµÐ¹, Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Commodity characteristics, comparative assessment of the quality of plastic household products and development of proposals for improving the range of products contacting food in the trade
Creators: name: ÐÐµÑÐ³ÐµÑÑ, 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: 2021
Subjects: Ð¿Ð»Ð°ÑÑÐ¸ÐºÐ¾Ð²Ð°Ñ Ð¿Ð¾ÑÑÐ´Ð°
Ð¾Ð´Ð½Ð¾ÑÐ°Ð·Ð¾Ð²Ð°Ñ Ð¿Ð¾ÑÑÐ´Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
ÑÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°
Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°
plastic tableware
disposable tableware
quality indicators
safety indicators
assortment analysis
consumer preferences
assortment improvement

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾ÑÑÐ´Ð¾âÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¿Ð»Ð°ÑÑÐ¼Ð°ÑÑ, Ð°Ð½Ð°Ð»Ð¸Ð·Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½ÑÑ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÑÑ ÑÐ°ÐºÑÐ¾ÑÑ, ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð¾, ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ, Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¸ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ°ÑÐµÑÑÐ²Ñ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¾ÑÑÐ´Ð¾âÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¿Ð»Ð°ÑÑÐ¼Ð°ÑÑ. 2. ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ Ð¾ÑÐµÐ½ÐºÑ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¾Ð´Ð½Ð¾ÑÐ°Ð·Ð¾Ð²ÑÑ ÑÐ°ÑÐµÐ»Ð¾Ðº Ð¸Ð· Ð¿Ð»Ð°ÑÑÐ¼Ð°ÑÑ ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, Ñ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²ÑÐ±Ð¾ÑÐ° Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¸ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. 3. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÑÑÑÐºÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿Ð¾ÑÑÐ´Ð¾âÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¿Ð»Ð°ÑÑÐ¼Ð°ÑÑ, ÐºÐ¾Ð½ÑÐ°ÐºÑÐ¸ÑÑÑÑÐ¸Ñ Ñ Ð¿Ð¸ÑÐµÐ¹, Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÐµÐ³Ð¾ ÑÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÐ¨Ð¡Ð¸Ð¢. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¸ Ð¾Ð±ÑÐµÐ¿ÑÐ¸Ð·Ð½Ð°Ð½Ð½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð¸Ð´ÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð°, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð³Ð¸Ð³Ð¸ÐµÐ½Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð²Ð¾Ð´Ð½Ð¾Ð¹ Ð²ÑÑÑÐ¶ÐºÐ¸, Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ Ð²Ð¾Ð´Ð¾ÑÐ¾Ð´Ð½ÑÑ Ð¸Ð¾Ð½Ð¾Ð² Ð²Ð¾Ð´Ð½ÑÑ Ð²ÑÑÑÐ¶ÐµÐº, Ð¾Ð¿ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¿Ð»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð²Ð¾Ð´Ð½ÑÑ Ð²ÑÑÑÐ¶ÐµÐº. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð²ÑÑÐ¾ÐºÐ¸Ð¼Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¾Ð±Ð»Ð°Ð´Ð°ÐµÑ ÑÐ¾Ð²Ð°Ñ, ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð¼Ð°ÑÐºÐ¸ Â«ÐÑÐ¾ÑÑÐ¾Â». ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ¾ÑÐ¼ÑÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð° ÐµÐ³Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ: ÑÐ¾ÐºÑÐ°ÑÐ¸ÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¾Ð´Ð½Ð¾ÑÐ°Ð·Ð¾Ð²Ð¾Ð¹ Ð¿Ð»Ð°ÑÑÐ¸ÐºÐ¾Ð²Ð¾Ð¹ Ð¿Ð¾ÑÑÐ´Ñ Ð¸ ÑÐ°ÑÑÐ¸ÑÐ¸ÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð±Ð¸Ð¾ÑÐ°Ð·Ð»Ð°Ð³Ð°ÐµÐ¼Ð¾Ð¹ Ð¿Ð¾ÑÑÐ´Ñ.
description: The work is devoted to assessing the quality of plastic tableware, analyzing the assortment and developing proposals for improving it at retail outlets. Tasks solved during the study: 1. Consider the factors that shape the requirements for quality, classification, assortment, quality and safety of plastic products. 2. Conduct a comparative assessment of the quality of disposable plastic plates from different manufacturers, with a justification for the choice of samples and research methods. 3. Analyze the structure of the assortment of plastic utensils in contact with food, and develop proposals for improving it at the retailer. The research was carried out on the basis of the laboratory for the examination of consumer goods of the National Research University Higher School of Economics. The work uses standard and generally recognized research methods in commodity science: determination of the composition, determination of hygienic indicators by water extract, indicator of the concentration of hydrogen ions in water extracts, optical density of water extracts. As a result, it was found that the highest quality indicators are possessed by the product, the Prosto trademark. Based on the analysis of the assortment, recommendations were formulated for its improvement: to reduce the assortment of disposable plastic tableware and expand the assortment of biodegradable tableware.