protective properties on all experimental periods. Consequently, protective properties
of BOPP packaging exceeds those of PE in 1.3-1.5 times for "Zolota bdzhilka" dry
breakfasts.
Figure 13. Influence of packaging materials upon change in peroxide number
of fat in control (1-4) and new (5-8) samples of “Zolota bdzhilka”
dry breakfasts at the temperature of (18±2) ºС
Source: developed by the author
Under standard conditions of storage (18 ± 2) ºС, the primary oxidation products
accumulated in the packed control sample gradually, but at a different rate, which is
noticeable at separate stages of the research (Fig. 14).
In particular, within 2 months' storage, the smallest increase of peroxides' amount
in fat products was registered in BOPP packages and comprised 2,0 times, and the
largest was shown by PE packaging – in 2,7 times. At the next stages of the study, the
average monthly increase in peroxide numbers was less distinct. BOPP packaging
provided the highest protective properties and the results obtained are typical for all
stages of the study. For example, the peroxide number of fat in "Charivne zerniatko"
dry breakfasts in this package was lower than in PE bags: after 2 months – in 1,33
times, between 4 and 8 months – in 1,16 times, between 10 and 12 months – in 1,23
times. On average, more advanced packaging reduced the accumulation of primary
oxidation products in 1.2 times.
0
0,02
0,04
0,06
0,08
0,1
0,12
0,14
0,16
0,18
0,2
0,22
0,24
0,26
0,28
0,3
0
2
4
6
8
10
12
P
eroxi
de
num
be
r m
m
ol
/
kg
½ О
Storage period, month
1 - PE
2 - Cast PP
3 - PET
4 - BOPP
5 - PE
6 - Cast PP
7 - PET
8 - BOPP
1
3
5
4
7
2
6
8
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