У статті досліджуються сучасні концепції управління якістю та безпечністю харчових продуктів на міжнародному та вітчизняному рівні. Метою статті є визначення основних чинників, які впливають на ефективність системи управління якістю та безпечністю харчових продуктів, аналіз пов’язаних зі споживанням продуктів харчування ризиків, які становлять небезпеку життю людей, дослідження діяльності та повноважень організацій, які визначають стратегію оптимального вирішення цієї важливої проблеми. Показано, що сертифікація харчового підприємства за одним або кількома визнаними світовими організаціями стандартами, такими як Належна виробнича практика, стандарти ISO 9001, ISO 9004 та ISO 22000, BRC тощо, підтверджує ефективність системи управління якістю та безпечністю продукції. Визначені критерії та схеми сертифікації, які дають незалежну оцінку діяльності підприємств відповідно до системи Глобальної ініціативи з безпечності харчових продуктів. Проаналізовано законодавчі та нормативні документи, які визначають правила і принципи державного контролю, моніторингу і регулювання якості та безпечності продуктів харчування на міжнародному та вітчизняному рівні. Охарактеризовано структуру системи органів виконавчої влади України в сфері безпечності та окремих показників якості харчових продуктів. Виконані дослідження дають змогу зробити висновок про постійне вдосконалення документації та концепції забезпечення нормативно-правової та наукової баз для гарантування насамперед безпечності продуктів харчування, тоді як питання якості поступово стає прерогативою ринкової конкуренції. Подальші дослідження повинні бути спрямовані на визначення ефективності впровадження і застосування сучасних концепцій і систем контролю та управління якістю та безпечністю продуктів харчування на вітчизняних підприємствах.
Transesterification of sunflower oil triglycerides with propan-2-ol catalyzed by sulfuric acid has been studied. The effect of the homogeneous acid catalyst content and the triglycerides of sunflower oil : propan-2-ol molar ratio on the reagents conversion, selectivity of diisopropyl ether formation, the acid number and the color of reactions products on the iodine scale was determined. It was established that an increase in the sulfuric acid content from 1 wt. % up to 3 wt. % leads to a slight increase in the triglycerides conversion and a significant increase in the propan-2-ol conversion. A further increase in the acid catalyst content causes a decrease in the conversion of both triglycerides and alcohol. Comparison of the obtained results with the data on the reaction products composition allowed us to conclude that a significant increase in the propan-2-ol conversion with an increase in the sulfuric acid content to 3–4 wt. % due to the increase in the diisopropyl ether selectivity formation from 5% by an acid catalyst content of 1 wt. % to almost 65% by a sulfuric acid content of 4 wt. %. It is shown that an increase in the sulfuric acid content in the reaction mixture also leads to a significant increase in the reaction product's color according to the iodine scale - almost 5 times, which also indicates the course of side condensation reactions with the double bonds of higher fatty acids participation, which are part of triglycerides composition. It is established that the reaction product's acid number regularly increases with an increase in the acid catalyst content in the reaction mixture. It is shown that the reaction products acid number value is determined by the amount of acid catalyst used. It is established that the activity of the sulfuric acid in the sunflower oil triglycerides transesterification reaction is slightly lower than the activity of cation exchange resin KU-2-8. The cation exchange resin under the same conditions provides more than 15% higher triglycerides conversion with a lower reaction product's color on the iodine scale value and the absence of a diisopropyl ether formation side reaction. It is concluded that using sulfuric acid as a catalyst for triglyceride transesterification by propan-2-ol is entirely possible.
The kinetic regularities of benzoic acid esterification with 1-butyl alcohol catalyzed by p-toluenesulfonic acid under stationary conditions have been studied. The study shows that the reaction has the first order with respect to benzoic acid. It is proposed a method for calculating the forward and reverse reaction constants, and the equilibrium constant using the determined effective rate constant of the esterification reaction. The preexponential factors and activation energies of the forward and reverse reactions as well as the thermal effect and the entropy change of the esterification reaction have been calculated. In particular, the thermal effect of benzoic acid esterification reaction with 1-butyl alcohol at a temperature of 365.2–389.4 K is 622 J∙mol-1, and the activation energies of the forward and reverse reactions are 58.40 and 57.70 kJ∙mol-1, respectively. The calculated kinetic characteristics of the esterification reaction were used in mathematical modeling of the butyl benzoate obtaining process under nonstationary conditions. Taking into account the kinetic characteristics of the reactions and the stages peculiarities of the butyl benzoate obtaining process the calculation of the change in the benzoic acid conversion over time was performed. The study shows that under optimal conditions the benzoic acid conversion in 120 min reaches 92 %. The use of the experimental results and the created mathematical model of benzoic acid esterification process with 1-butyl alcohol makes it possible to calculate of kinetic curves of the reagent consumption under nonstationary conditions. The experimentals can be used to improve the technological process of the butyl benzoate manufacture in the industry.
It was investigated the extraction of the dry substances with a water-alcohol solvent and the subsequent preparation of sugar extract from black currant, jostaberry, and plum. The water-alcohol solvent extracts the least dry matter from currant berries. The dry substance content in the black currant extract was 1.6%, while water-alcohol extracts from jostaberry and plum contained 4.3-5.5% of dry substances. At the same time, the content of dry substances in the extract is 1.6%, while water-alcohol extracts from gooseberry and plum contain 4.3–5.5% of dry substances. A significant amount of alcohol accumulates in the berries during the water-alcohol extraction. The alcohol content in all extracts, compared to the extractant, decreases from 40.0 to 25.06–26.39 wt. %. Simultaneously the alcohol losses decrease in further obtaining sugar extract from berries. The alcohol content in berries reaches 9.79 wt.% in black currant, 14.51 wt.% in plum, and 14.92 wt. % in jostaberry extract, particularly. The obtained sugar extracts contain different amounts of dry matter depending on the type of berries. The maximum degree of sugar utilization (79.0%) was during the preparation of black currant extract, which contains the maximum amount of dry substances (43.4%). The degree of sugar utilization by the plum extract obtaining was 71.6%. That corresponds to the dry substances content in the extract at 34.5%. The minimum degree of sugar utilization (31.5%) was during the production of jostaberry extract. The degree of sugar use ensures the content of dry substances in the extract of 31.8%. It was established that water-alcohol and sugar extracts from berries have maxima of visible light absorption in the range corresponding to anthocyanins absorption. The highest optical density has a water-alcohol extract from currants. A high content of polyphenolic compounds characterizes that. We established that acids are extracted almost the same amount from the berry raw material with a water-alcohol solution and during sugar treatment. The extracts from jostaberry have the maximum acidity, and its lowest value is characteristic of extracts from plum. The degree of extraction of vitamin C from berries was approximately the same and was 59% for jostaberry and 66% for black currant and plum. The perspective of using berries after extracting them as raw materials for obtaining various confectionery products is indicated.
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