Materials used for the manufacture of equipment, equipment, dishes, packaging. Hygienic requirements for materials

Polyolefins (polyethylene of various density, polypropylene, modified stamps of these polymers) are the most economical and widely used in the food industry synthetic polymeric materials. They are obtained by polymerization of unsaturated, hydrocarbons of the class of olefins. Of the additives, only stabilizers, antioxidants and dyes are usually used. Heat resistance 110-150 °, frost resistance from -15 to -75 °. It has been proven to the physiological harmlessness of these materials. Due to the possibility of appearing with an increase in the ambient temperature, the smell of polyolefins dishes is intended mainly for contact with cold food products.

Polyvinyl chloride (Viniplast, plasticists), vinyl chloride copolymers, vinyl row polymers are obtained by the polymerization of vinyl chloride and the introduction into the finished polymer of various additives (stabilizers, plasticizers, fillers, dyes). Heat resistance of about 65 °, frost resistance -10 °. The limiting hygiene is the possibility of migration from the polymer composition of toxic additives and monomers.

With the appropriate selection of additives, the use of polyvinyl chloride in the food industry does not meet objections to raise cold food.

Polystyrenes (Ordinary polystyrene, impact-resistant, copolymers) are obtained by styrene polymerization. Impact resistant plastics are a mixture of polystyrene with a rubber, which increases the mechanical strength of the material. Heat resistance does not exceed 80 °. The use of polystyreters for contact with food products is mainly limited by the magnitudes of the styrene monomer migration.

Polycarbonate (Dymphlon) is obtained by polycondensation of monomers - diphenylpoopane and coal chloride chloride. Plastic usually does not contain additives. Heat resistance 125-140 °. The possibility of using polycarbonate dishes is determined by the migration of diphenylpropan, the values \u200b\u200bof which is small. From a hygienic point of view, polycarbonate is one of the most promising polymeric materials for the manufacture of diverse food dishes.

Aminoplasts (Melalite) - extruded materials based on urea - or melamine-formaldehyde resins. The composition of aminoplasts includes fillers (wood and cotton cellulose, asbestos), dyes and lubricants. Heat resistance 100-120 °. Currently, the dishes from melait are allowed only for servicing passengers of aircraft. Wide use of dishes from this material is limited to migration of formaldehyde.

Other types of polymeric materials are also used in the food industry, however, limited applications are found for the manufacture of dishes.

Theoretical lesson number 17.

Question 8. Investment process in Russia and its structural features

The study of the investment behavior of the main subjects of the Russian economy allows us to draw the following conclusions.

One of the trends of recent years is to continue the intensive growth in investment in fixed assets (Fig. 14.14).

However, the high intensity of the investment process disguises a sharp strengthening of sectoral investment differentiation.

Structural features of the investment process appear in the following:

1. Investment jerks in the communications industry;

2. Accelerating the modernization of production in the raw materials;

3. Preserving the high dynamics of investment in housing;

4. Termination of investment growth in manufacturing industries;

5. Reducing the role of borrowing companies in foreign markets and replace them with their own funds and loans of banks.

Fig. 14.14. Investment in fixed capital

(billion rubles, in comparable prices 2003)

Source: Materials of the Center for Macroeconomic Analysis and Short-term Prediction.

Despite certain positive shifts in the investment process, it is necessary to note a number of other catalysts for economic growth. So, the GDP of Russia in the period 1999-2005. Increased by an average of 6.7% annually, based on high prices for oil, "weak" ruble, growing production and service sector. Stable economic growth in recent years has become primarily possible due to high oil prices in combination with structural reforms conducted by the Government of Russia in 2000-2001.

GDP growth caused the growth of confidence of business circles and simple consumers in a more favorable economic future of Russia, as a result of which the inflow of foreign investment in the economy has significantly increased and the capital outflow from the country has almost ceased.

The materials allowed by the Ministry of Health of the RB for contact with food products are used.

Food dishes, equipment covering, packaging is made from various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, various polymeric materials.

Hygienic requirements for materials:

Should not contain in its composition harmful substances passing into food;

Should not have a negative impact on the biological value of the product, do not worsen the organoleptic properties of products or finished food;

Must ensure the protection of food from environmental pollution;

Must have a smooth, polished, unpaid inner surface.

Characteristics of basic materials:

Metal dishes. Metals are widely used for the manufacture of kitchen and dining rooms, pipelines in food industry enterprises, cutlery, containers for transporting liquid products, washing baths, etc.

Stainless steel of some food grades has high anti-corrosion properties, resistant to aggressive food media. Stainless steel products have great strength, durable in operation.

Aluminum dishes. As a material for the manufacture of dishes, aluminum, duralumin and their alloys are used. Aluminum and its compounds have weak solubility in a liquid aggressive food environment. Aluminum dishes, especially made of alloys, are exposed to a cook salt, some organic acids contained in vegetables, fruits, berries. At the same time, the protective film of aluminum oxides, protecting the dishes from corrosion, dissolves in liquid content. In this regard, in aluminum dishes it is not recommended to fervent cabbage, salt cucumbers, prepare acidic soups, etc. To increase the anti-corrosion properties of aluminum dishes, modern processing methods are used - the inner surface is grinning, polished, lacked, make matte-silver, etc. Aluminum alloys are manufactured by foil, widely used in the confectionery industry; Foil, covered with varnish, is used for packaging of cheeses. Aluminum alloys include impurities of some metals that can adversely affect the human body, so the impurities used are strictly normalized (zinc, lead, arsenic, copper, iron).

Cookware from iron and cast iron. Iron is a common material for the manufacture of cooking boilers, containers, equipment, buckets, pan, baking sheets, enamelled dishes. Iron does not have resistance, easily susceptible to oxidation and formation of compounds dissolving in liquid food, causing a change in its color (darkening) and taste (metal taste). Therefore, iron products must have protective coatings. Without coatings, only the bars and frying pan are used, on which food is prepared in the presence of fat (fat, covering the surface of the iron, prevents the oxidizing action of oxygen). For iron dishes, coatings from enamel, tin (tinnitus), zinc (galvanized dishes) are applied.

Enameled dishes. It is iron dishes, the outer and the inner side of which are covered with enamel - alloy (glass type) of wild spa, soda, borants, sand, tin oxide. The preparation of enamels, especially intended for internal coatings, are subject to strict requirements, since, with a violation of the formulation, compounds causing food poisoning (lead, antimony, etc.) can be used as components. Enameled dishes are not often used in catering and trade enterprises, as it has weak impact resistance and heat-resistance, - with a sharp change in temperature and shock, cracks and chips are formed, exposing iron. Dishes with chips to eat for cooking and storing food.

Ceramic tableware. Ceramic dishes include clay, glazed (pottery), faience, porcelain dishes.

Clay glazed dishes. Pottery are currently not widely used. For the manufacture, clay is used, burned in the furnace. The inner and outdoor sides of the dishes are applied to the glaze - the alloy of silicon, potassium oxides, sodium and other metals, as well as lead oxide (Glip). Pottery coatings should use a special grade fritted glaze with a lead content of about 12%. Frittic glaze has great strength and does not contain soluble lead compounds. At industrial enterprises manufacturing enamelled and pottery, local sanitary and epidemiological services must conduct strict control over the quality of enamels and glaze.

Faience and porcelain dishes.It is clay products that are somewhat different to the chemical composition and manufacturing technology. Outside and inside the products are covered with icing. Faians's glaze, containing lead (for giving shine), is not particularly durable. During the operation of the products, a network of small cracks appears, chipsets are easily formed. The use of such dishes is not permitted.

Glassware. Glass is used for the manufacture of glasses, fuels, cans, bottles and other products for food contact. Glass must have high resistance to acids contained in products. There are special brands of heat-resistant glass that are used for the manufacture of a saucepan, a pan used in everyday life. Glass of impact-resistant and acid-resistant brands is used for the manufacture of pipelines on dairyheads, winery and other food industrial enterprises.

In violation of the manufacturing technology in the glass thickness, air bubbles may appear, which reduces glass strength and increases the possibility of entering food. In the presence of many bubbles, the dishes are braked. When chipping on the upper edge, glass products should be wanted. Not allowed to use glassware, made of glass with outsiders, as they reduce the resistance of products.

Wooden dishes, packaging, equipment. The tree is widely used for the manufacture of cutting boards, small inventory (mixers, ropes), barrels, barrels, destruction of meat and fish, etc. The tree does not adversely affect the quality of products, does not change their organoleptic and physicochemical properties, Does not corrosive, does not give in the food mass of harmful substances. However, the tree has porosity, absorbs liquid substances, can be subjected to bacterial effects (mucus-forming bacteria, mold, etc.). In order to reduce or eliminate the ability to absorb liquid substances, wood products from the inside are impregnated or covered with varnishes or resins allowed for contact with food products. With the same purpose, the wood from the inside is lined with bags of inserts from synthetic materials.

Wooden containers are used to storing sauer and salted vegetables and mushrooms, salt fish and salt, tomato paste and other products.

Paper packaging and packaging. Paper in sheets is used as a packaging material for solid foods. From paper mass, impregnated with paraffin allowed stamps, paper utensils are made of disposable use (paraffinated glasses for ice cream and sour cream, plates, etc.). High-grade paper (parchment and protector) is used for packaging of grease-containing products - oils, cheese, herring, waffle, etc. This paper does not absorb moisture and fat, prevents product drying. More and more application finds paper in combination with synthetic materials.

To apply inscriptions and drawings on paper, paint is used, allowed by the application by the Gossennadzor authorities. On the surface of the product, paints should not leave the imprint (curd raws) or give it an outsider smell. The use of similar paints should not be allowed. It is also not allowed to use paints containing soluble toxic substances.

Cardboard and corrugated cardboard are used to roam confectionery. Cardboard and corrugated cardboard are used to raise products having a wrapper. To raise confectionery products without wrapper, cardboard boxes from the inside must be placed or replaced with a parchment or a patch. Currently, a combination of cardboard and synthetic materials is applied.

Recently, an increasing number of items used in everyday life are made of polymeric and materials similar to them. This is a majority of kitchen utensils, and all sorts of tanks, and dishes, and disposable packaging for food.

Every year the volume increases and the range of materials and products of them are expanding, intended for contact with food products. Of course, the quality of these materials affects the safety of products. A significant impact on the safety of trays and plates in contact with what we eat, has a lot: material production technology, basic raw materials and its components, conditions of application of the finished product, timing and storage conditions, etc.

The leading growth rates of polymeric materials consumption compared to many others are due to the unique complex of properties of synthetic and natural polymers and products from them.

The most often plastic dishes are made from the following materials:

• polystyrene (PS marking, with the ability to use to a temperature of 70 ° C), a disposable polystyrene dishes is more fragile and intended mainly for cold food and beverages;
• polypropylene (RP marking with the ability to use to a temperature of 110 ° C), such dishes can be used for hot dishes and beverages, including soups

• polyolefins, polyvinyl chloride, regenerated cellulose (cellophane), polyesters, polyethylene terephthalate, polyamide, etc., in which non-political components are often introduced, such as foil, paper, fabric.

The hygiene assessment of materials and products in contact with food products is carried out in accordance with the technical regulations of the Customs Union "On Safety Packaging" Decision of the CCC dated August 16, 2011 N 769 "On the adoption of a TP TS" On the safety of packaging "(together with" Tr Ts 005 / 2011. Technical Regulations of the Customs Union. On the safety of packaging ").

To determine the possibility of contacting the polymer material with a particular food product, sanitary and hygienic and toxicological studies are carried out. Their goal is to identify chemicals and their quantities that can go to food, drinks. The choice of priority pollutants of what we eat and methods of their analysis are determined by the recipe composition of the polymer composition and the properties of the ingredients included in it.

What is worth paying attention to, acquiring plastic containers or dishes?

- markingindicates the material from which the products are made under what conditions, what temperature mode, these containers should be used. On containers that can be used to contact with food products, a fork or wineglass icon is depicted.

In general world practice, the following notation is used:

Pet or Pete. - polyethylene terephthalate. Used for the manufacture of packages (bottles, boxes, cans, etc.) for bottling soft drinks, juices, water. Also, this material can be found in packages for different kinds of powders, bulk food.

HDPE (PND) - polyethylene high low pressure density. Used for the manufacture of products in contact with food products, for making toys. Are considered safe for food.

PVC or PVC - Polyvinyl chloride. It is used for pipes, tubes, garden furniture, in floor coatings, for window profiles, blinds, bottles of detergents and loaf. Material is potentially dangerous for food.

LDPE (PVD) - polyethylene low high pressure density. It is used in the production of polyethylene packages, bent plastic packaging and for the manufacture of products made for packaging and capping medicines.

Pp. - polypropylene. Used in the automotive industry, in the manufacture of toys, as well as in the food industry, mainly in the manufacture of packages. Polypropylene is withstanding high temperatures, so you can use the dishes for hot meals and drinks. Contact with alcohol is possible, but undesirable.

PS. - Polystyrene. Used in the manufacture of plates of thermal insulation of buildings, food packages, cutlery and cups, CD boxes and other packages (food film and foam), toys, dishes, handles, and so on.
Polystyrene utensils are suitable exclusively for cold food Both soft drinks, because when heated or contact with hot, styrene highlights a high-tech substance. Polystyrene utensils in no case should be used for hot products, hot drinks, for heating food in a microwave furnace, as well as as containers for alcoholic beverages.

Other or O. - Others. This group includes any other plastic that cannot be included in previous groups is not toxic to the environment.

- smell - High-quality plastic dishes will not have any smell;

- Paint - must be durable and not washed off when in contact with water and detergent;

Plastic dishes has its own shelf life. What he is higher, the safer the material from which it is made. You can find out the seller's shelf life, which is obliged to provide a certificate for products.

- Tightness. The container should be passed inside as much air as possible, it is from the contact with the air that most products spawns, even if they are stored in the refrigerator.

- information, The offered to the buyer, together with the goods, must necessarily contain information on the name of the goods and the manufacturer, the location of the manufacturer, the main consumer properties of the goods, the rules and conditions of the effective and safe use of the dishes;

- An important factor when buying any dishes is cost- cheap plastic dishesit can be made of poor-quality, dangerous for the health of materials.

Also pay attention to frost resistance of containers and resistance to temperature difference. Many modern products, quite comfortably tolerate temperatures, with an amplitude from minus forty to plus hundred forty. And at the same time, you can use them both in the freezer and in the microwave oven. Plastic dishes capable of withstanding such a temperature scatter has a Duroplast and thermoplast term in its marking, which indicates its strength and absence of deformation from temperature change.

Disposable dishes should be disposed of immediately after the first use!

• With long use, disposable dishes, especially from plastic, begins to extract harmful substances in food.
• Often, there is a reuse of plastic bottles. Use this type of capacity is reused if the term PET is standing in the labeling that allows you to do. But if you see the top three in a triangle or the term PVC, it is better not to risk and just throw such a bottle.
• In the dishes made from the substance "Melamine" is determined by the increased content of formaldehyde. Tableware of this type is dangerous.

Be careful when purchasing plastic products in contact with food products, use them only by destination, take into account moments of storage and care.

For the manufacture of containers, equipment, dishes, inventory, packaging materials are applied materials allowed by the USSR health care for contact with food products.

Food dishes, equipment coverage »Tara is made of various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, various polymeric materials.

These materials must meet the following requirements:

not to have a negative impact on the biological value of the product, do not worsen the organoleptic properties of products or finished food;

provide food protection from environmental pollution;

having a smooth, polished, unpaid inner surface.

Metal dishes. Metals are widely used for the manufacture of kitchen and dining rooms, pipelines in food industry enterprises, cutlery, containers for transporting liquid products, washing baths, etc.

Stainless steel of some food grades has high anti-corrosion properties, resistant to aggressive food media. Stainless steel products have great strength, durable in operation.

Aluminum dishes. As a material for the manufacture of dishes, aluminum, duralumin and their alloys are used. Aluminum and its compounds have weak solubility in a liquid aggressive food environment. Aluminum dishes, especially made of alloys, are exposed to a cook salt, some organic acids contained in vegetables, fruits, berries. At the same time, the protective film of aluminum oxides, protecting the dishes from corrosion, dissolves in liquid content. In this regard, in aluminum dishes it is not recommended to fervent cabbage, salt cucumbers, prepare acidic soups, etc. To increase the anti-corrosion properties of aluminum dishes, modern processing methods are used - the inner surface is grinning, polished, lacked, make matte-silver, etc. Aluminum alloys are manufactured by foil, widely used in the confectionery industry; Foil, covered with varnish, is used for packaging of cheeses. Aluminum alloys include impurities of some metals that can adversely affect the human body, so the impurities used are strictly normalized (zinc, lead, arsenic, copper, iron).

Cookware from iron and cast iron. Iron is a common material for the manufacture of cooking boilers, containers, equipment, buckets, pan, baking sheets, enamelled dishes. Iron does not have resistance easily subject to oxidation and the formation of compounds dissolving in liquid food, causing a change in its color (darkening) and taste (metal taste). Therefore, iron products must have protective coatings. Without coatings, only the bars and frying pan are used, on which food is prepared in the presence of fat (fat, covering the surface of the iron, prevents the oxidizing action of oxygen). For iron dishes, coatings from enamel, tin (tinnitus), zinc (galvanized dishes) are applied.

Enameled dishes. It is iron dishes, the outer and the inner side of which are covered with enamel - alloy (glass type) of wild spa, soda, borants, sand, tin oxide.

Enamel can be white or tinted (input of manganese, chromium oxides, etc.). The preparation of enamels, especially intended for internal coatings, are subject to strict requirements, since, with a violation of the formulation, compounds causing food poisoning (lead, antimony, etc.) can be used as components. Enameled dishes are not used in catering and trade enterprises, as it has weak impact resistance and heat resistance, - with a sharp change in temperature and shocks, cracks and chips are formed, exposing iron. Dishes with chips to eat for cooking and storing food.

Ceramic tableware. Ceramic dishes include clay, glazed (pottery), faience, porcelain and Maitolic dishes.

Clay glazed dishes. Pottery are currently not widely used. For the manufacture, clay is used, burned in the furnace. The inner and outdoor sides of the dishes are applied to the glaze - the alloy of silicon, potassium oxides, sodium and other metals, as well as lead oxide (Glip). Pottery coatings should use a special grade fritted glaze with a lead content of about 12%. Frittic glaze has great strength and does not contain soluble lead compounds. At industrial enterprises manufacturing enamelled and pottery, local sanitary and epidemiological services must conduct strict control over the quality of enamels and glaze.

Faience and porcelain dishes. It is clay products that are somewhat different to the chemical composition and manufacturing technology. Outside and inside the products are covered with icing. Faians's glaze, containing lead (for giving shine), is not particularly durable. During the operation of the products, a network of small cracks appears, chipsets are easily formed. The use of such dishes is not permitted.

The glaze of porcelain dishes has greater durability, hardness and resistance to acid action.

From porcelain and faience manufactures dining room and tea dishes.

Glassware. Glass is used for the manufacture of glasses, fuels, cans, bottles and other products for food contact. Glass must have high resistance to acids contained in products. There are special brands of heat-resistant glass that are used for the manufacture of a saucepan, a pan used in everyday life. Glass of impact-resistant and acid-resistant brands is used for the manufacture of pipelines on dairyheads, winery and other food industrial enterprises.

In violation of the manufacturing technology in the glass thickness, air bubbles may appear, which reduces glass strength and increases the possibility of entering food. In the presence of many bubbles, the dishes are braked. When chipping on the upper edge, glass products should be wanted. Not allowed to use glassware, made of glass with outsiders, as they reduce the resistance of products.

Wooden dishes, packaging, equipment. The tree is widely used for the manufacture of cutting boards, small inventory (mixers, ropes), barrels, barrels, chairs (decks) for the destruction of meat and fish, etc. The tree does not adversely affect the quality of products, does not change their organoleptic and physician Chemical properties, not corrosive, does not give into the food mass of harmful substances. However, the tree has porosity, absorbs liquid substances, can be subjected to bacterial effects (mucus-forming bacteria, mold, etc.). In order to reduce or eliminate the ability to absorb liquid substances, wood products from the inside are impregnated or covered with varnishes or resins allowed for contact with food products. With the same purpose, the wood from the inside is lined with bags of inserts from synthetic materials.

Wooden containers are used for storing sauer and salted vegetables and mushrooms, salt fish and salt, tomato paste, oil, jumped, cheese, sour cream, cottage cheese and other products.

Paper packaging and packaging. Paper in sheets is used as a packaging material for solid foods. From paper mass, impregnated with paraffin allowed stamps, a disposable utensils are manufactured (paraffinated glasses for ice cream and sour cream, plates, etc.). High-grade paper (parchment and protector) is used for packaging of grease-containing products - oils, cheese, herring, waffle, etc. This paper does not absorb moisture and fat, prevents product drying. More and more application finds paper in combination with synthetic materials.

To apply inscriptions and drawings on paper, paint is used, allowed by the application by the Gossennadzor authorities. On the surface of the product, paints should not leave the imprint (curd cheese) or to inform him of the outsider. The use of similar paints should not be allowed. It is also not allowed to use paints containing soluble toxic substances.

Cardboard and corrugated cardboard are used to raise confectionery products - a type of paper made of straw or wood mass and waste paper. Cardboard and corrugated cardboard are used to raise products having a wrapper. To raise confectionery products without wrapper, cardboard boxes from the inside must be placed or replaced with a parchment or a patch. Currently, a combination of cardboard and synthetic materials is applied.

Polymeric materials. In the food industry, public catering and trade and warehouse network, products made of polymeric materials are becoming more widely used.

Polymer materials are used to make parts of machinery and refrigeration, pipelines, containers, packaging materials.

Polymer materials (raw materials and products) are manufactured at various enterprises of the chemical industry and in different technology and may have different physicochemical properties. In this regard, the SES is given a large role on the organization and conduct of preventive sanitary supervision of products from polymeric materials and using them in food enterprises.

The advantages of products made of polymeric materials include their strength, ease, ensuring good food safety.

The disadvantages of polymeric materials include the ability to acquire negative properties over time - "age". Under the influence of elevated temperatures, UV rays, air oxygen and other factors in polymers, complex chemical transformations occur, as a result of which the properties of polymers deteriorate - the strength of the strength, elasticity, appears fragility, swelling the surface, the fat and coloring substances are admisted on it, after disinfection The smell of chlorine, in addition, low molecular weight toxic substances with solubility in a liquid food environment are formed in the polymer mass and have an adverse effect on the human body.

In connection with the possibility of the negative impact of polymers on the human body, it is recommended to use products in strict accordance with the purpose designated by the stigm on each product - "for cold water", "for food products", "for hot dishes" and so on.

The following polymer groups have the greatest use: polyolefins, polyvinyl chloride, fluoroplastics, polystyrene, polyacrylates, aminoplasts, polyethylene terephthalate (lavsan), polycarbonates, epoxy compounds, cellulose-based materials, rubber, combined compounds.

Polyolefins. This group includes polypropylene and low-pressure polyethylene and high pressure. Polyethylene has high chemical resistance to aggressive thickens, moistureproof, frost. Withstand temperatures from -15 ° C to 110 ° C. It is exposed to aging under the action of air oxygen and UV rays. Polyethylene in the form of films is used for packaging products of various names (bread, milk, fish, confectionery, bulk products, etc.). Polyethylene bags as liners in barrels are used to store fish products in tuzluk, sauer and salted vegetables. Polyethylene bags transport sulfted potatoes. Bags with a capacity of 0.5 and 1 l are used as a container for milk and dairy products. Polypropylene is used to make covers for canning, trays used in catering enterprises, manufacturing details of dishwashers, etc.

Polyvinyl chloride. It has durability, hardness, chemically racks, withstands the temperature from _io ° C to 65 ° C. From polyvinyl chloride produce pipelines, parts of equipment, small container for food products. From a variety of polyvinyl chloride, a heat shrink film of the SARAN type, used in the food industry for packaging carcasses of birds and sausages, is manufactured. Another type is a polyvinyl alcohol - used for the manufacture of sausage shells and solid cheese coatings.

Fluoroplastics. They have heat resistance, frost resistance, chemical resistance, strength. Used as coatings in a frying pan for frying fish.

Polystyrenes. Have hardness, moisture resistance, racks to fat. The disadvantages include impaired impacts and to temperatures above 80 ° C. Polystyrenes are used for the manufacture of packaging containers for cheeses, meat and dairy products, dishes, trays, terk, parts of refrigerators, etc.

Polyacrylates. Racks to aggressive environments. The type of polyacrylate is organic glass - used in the confectionery and bakery industry as tanks for dough, liquid yeast and fruit-berry mass. From plexiglas manufactures parts for milking devices.

Aminoplasts. One polymer from this group - Melalite is a decorative layered plastic - is used as a facing material of tables, walls in catering establishments and trade.

Lavsan. It has durability, heat resistance, resistant to light and acids. Loven is used to filter milk, it sew bags for reasuring serum in the manufacture of cottage cheese.

Polish rbonata. They have durability, racks to aggressive environments (fruit juices, fats, alcohol, disinfecting solutions), do not change the color of the product. Heating up to 140 ° C. Apply to the manufacture of dishes for the power of passengers of aircraft.

Polyamides (Capron, Caprolon). Have durability. The disadvantages include inconvenience to fats, alkalis, action of mold and bacteria. Used to make parts of cream-cordial machines that are not in contact with cream (caron), and parts of machines in contact with milk and meat (carallon).

Epoxy compounds. The epoxy resins are included in the inner coatings of metal containers for wine, beer, juices, as well as to the composition of varnishes to cover cans from the inside. Resistant to alkalis, deesés, ferry processing.

Materials based on cellulose (cellophane, etc.). They have resistance to low temperatures, fats. Do not possess moisture resistance. Apply to the manufacture of films. Three-layer cellophane is used for the manufacture of sausage shells. Nitrolaca Cellofan is used for packaging pasta, fish cooking, fused oil, air corn, confectionery, frozen foods. Plumbing equipment is manufactured from cellulose-based materials.

Rubber. Polymer materials obtained on the basis of natural and artificial rubber. Contain toxic fillers, dissolving them in the mass of the product and causes the toxicity of rubber products during aging. From rubber, gaskets and seals are prepared to parts of cars. Rubber-based films are used in the food industry (Escaplen et al.). Films are used for packaging of frozen and hygroscopic products (sublimated) - fruit, as well as for culinary products and inkon-skinny cheese.

Combined materials. Combined materials are widely used:

combination of polymer films (more often than polyethylene), cardboard, paper, foil - for packaging of food concentrates;

Disposable tableware is very comfortable!

To date, many have come to this conclusion, first of all, due to the properties that it possesses. Disposable dishes (paper and plastic dishes) do not be afraid, has a small weight, and it takes not much space for its storage, it is cheaper than glass.

Due to the fact that plastic dishes are not beating and easily clean, sometimes it is used as reusable dishes, but few people thought about the dangers, which comes from disposable dishes.

Authoritative researchers concluded that the reusable use of disposable dishes can lead to the appearance of malignant tumors, total fatigue and headaches. Allergies may appear, attacks of bronchial asthma, even mutagenic changes in the body.

Consumer properties

The consumer properties of disposable dishes are those characteristics of disposable dishes, which most often draws consumer attention when choosing dishes and which are the most important for its use.

• Safety of disposable dishes for products and beverages (i.e. it is important that it meets hygienic and medical requirements).
• Aesthetic component: Disposable utensils should have an attractive appearance: a variety of colors, the possible presence of drawings, the absence of a different kind of deformation and the presence of foreign materials, etc.
• Characteristics of heat resistance (saving the temperature and resistance of properties, when contact with hot drinks and food).
• Availability of use and for cold and hot dishes and drinks.
• The presence of an opportunity to use disposable dishes and for storing food in the refrigerator and for heating or cooking in a microwave furnace, etc.
• The presence of such a property as frost resistance (for individual categories of disposable dishes).
• Resistance to such chemicals, such as liquor, acids and fats.
• The presence of such a property as thermostatic (the ability to keep dishes with hot food or drink in your hands and do not burn hands at the same time).

• Strength, resistance to deformation.
• Elasticity.
• For such objects as knives and plugs, the presence of their paramount properties - cut and pungent without deformation of these cutlery.
• Stability.
• The presence of a variety of forms and sizes.
• Disposable utensils should have sufficient capacity, and at the same time be compact and easy by weight.
• Ecology and simplicity of disposal.

From such plates do not eat twice

Specialists argue: plates, forks, spoons and glasses from polymeric materials can not be used more than once.

This applies even to plastic water bottles. It is strictly forbidden to pour milk or alcoholic beverages there - it turns out a poisonous mixture.

The main rule when choosing one-time dishes - carefully read the labeling. On each brand product should stand a sign showing what packaging is made. If the marking is absent, it is better to care health and purchase a product in a glass container.

PVC icon (PVC polyvinyl chloride) or digit 3 in a triangle at the bottom of the bottle or plastic packaging warn the buyer about her poisonousness.

In addition to harmless glass container, there is harmless food plastic, which is marked with letters:

• RE (PE)- polyethylene,
• PETF (PET) or RET (PET) - polyethylene terephthalate,
• PR (PP) - polypropylene.
• PS (PS) - means polystyrene (its code - digit 6).
• In addition, security confirm image of plates and forks, numbers 05 and 1.

Marking on one-time dishes - what does it mean?
Not all buyers know what marking and how to use such dishes.

Dangerous plastic

We often underestimate the danger that he can represent for our health. It turns out that there is relatively safe and dangerous plastic. Since we still do not exit, it is worth taking care of the choice of smaller evil. Some types of plastic are really dangerous.

Information on the material used in the manufacture of the package is located at its bottom in the form of a graphic symbol consisting of three arrows forming a triangle. In the middle of the triangle there are numbers from 1 to 7, indicating the type of material from which the package is performed.

What are these numbers?

1 - PET (PET)

Such plastic is used mainly in the production of disposable containers for drinks. Typical PET packaging are bottles of mineral water. Such packaging even after thorough cleaning can be released toxic chemicals during reuse. Never use this type of material.

2 - HDPE (PEVD)

Low pressure polyethylene (high density) is used for the production of semi-rider containers, it is one of the safest plastics, can be reused.

3 - PCV (PVC)

Polyvinyl chloride is very often used, for example, in the production of packaging film for food. PVC is dangerous to health and can be distinguished toxins. When combustion, polyvinyl chloride produces very dangerous chemical compounds known as dioxins, which are often more dangerous than potassium cyanos.

4 - LDPE (Pand)

High pressure polyethylene (low density) used for the production of many types of packaging (for example, polyethylene packets) is considered acceptable for reuse and more secure than many other plastics, but not as safe as plastics 2 and 5.

5 - PP (PP)

Polypropylene reusable is often found as a material for food containers. It belongs to the group of safest plastics along with the material 2 (HDPE).

6 - PS (PS)

Polystyrene is well known in the form of foam. PS allocates toxins and should not be used as a food packaging. It is also rarely used for this purpose due to lower chemical resistance to polyethylene, but is present, for example, in lids for disposable coffee cups.

7 - Other (Others)

Never use re-plastic products marked with a number 7. This group includes many types of harmful chemicals, including also very toxic bisphenol A (BPA), which can contribute to the occurrence of schizophrenia, depression or alzheimer's disease. In addition, the use of products that come into contact with BPA can lead to disorder of nervous and endocrine systems, and even to cancerous diseases. In no case do not use such products in microwave furnaces, which contribute to the deeper penetration of bisphenol and in food.

Most often, he meets in:

In order to avoid poisoning from the packaged, the simple nuances should be taken into account.

First of all, it should be remembered that one-time dishes - disposable

Currently, plastic is an integral part of our life, and quickly in the kitchen will not get rid of it. But you can try to minimize the harmful effects of plastic on our health. For this:

1. For storage of products, use only plastics marked with numbers 2 (HDPE) and 5 (PP).

2. Plastic other categories do not use products for storing products, but give it to recycling. Do not use again PET bottles and do not warm up the meal in the microwave in the food trays in which you bought it (if the package does not specify that they are suitable for this purpose).

2. Do not warm up food in a microwave furnace in packs containing bisphenol (group 7), do not pour hot liquids in them, and do not wash in the dishwasher.

3. All plastic packaging are used in accordance with the instructions on them (recommendations for temperature, use of the dishwasher, etc.).

4. Do not purchase mineral water in plastic packaging stood in the sun, and best buy drinks (including such as milk, kefir, yogurt) in glass containers.

Disposable packaging and dishes are created to be used once. Leave them about the reserve for storing other products is not worth it.
After use, a thin protective layer on plastic is destroyed, and it is impossible to reuse this dishes.

Always pay attention to the appearance of the packaging, its integrity, clarity of the inscription, the shelf life.

Principle 1. Disposable dishes can be used strictly by appointment.
On each form of one-time dishes there is an indication, for which it is intended: for cold, for hot, for cold drinks, for alcohol, etc. If a glass, designed for cold, pour hot drink, plastic begins to release toxic substances.

Principle 2. Never leave the product in an open bank even in the refrigerator. Or buy a smaller packaging, or close tightly.

Principle 3. It is impossible to store any products in one-time dishes, the more used.
After using one-time dishes, the protective layer is destroyed, and when stored in it products, for example, sugar, toxic substances are moving to the product.

Principle 4. Meat and cheese is better not to take in the package

Principle 5. Plastic dishes are not intended for ethanol-containing substances - alcohol.
Ethanol is an aggressive solvent. Toxic substances in plastic begin to dissolve and fall into the drink.

Principle 6. The best option of one-time dishes - paper.

Principle 7. Often the plastic dishes include melamine, which is especially much in me rich multicolored objects of dishesintended for children. In the usual state, it is not dangerous, but if you put something hot on the plate, the medant begins to distinguish toxins that fall into the human body.
Paper is cellulose. Even if the particles fall into the body, nothing terrible will happen.

Plastic bottles worsen potency

If one-time cups are usually emitted, then comfortable plastic bottles often remain in use.

In them in no case cannot pour milksince fats in it are capable of dissolving some polymers, alcoholic beverages, kvass, compote. The polymers have the "age" property under the influence of ultraviolet, high temperatures, so over time they begin to allocate substances harmful to humans.

Scientists of the HSPH epidemiology departments and Harvard Medical School came to the conclusion that plastic bottles are not so harmless to health, as is customary.

The constant consumption of drinks from plastic bottles by more than two-thirds increases the content in the body of the chemical bisphenol A, affecting the sex hormones, approves the associate professor Karin H. Michels.

This substance itself resembles a female hormone estrogen, is used in the production of packages and jackets for products and drinks, as well as children's bottles. The study showed that the content of bisphenol and in the urine of the subjects, during the week firing all drinks from plastic bottles, increased by 69.

Heating plastic bottles, which parents make when they want to warm up milk for their children, leads to a chemical penetration into liquid content in hazardous quantities. "This is concerned, since children can be particularly susceptible to bisphenol A, which is able to lead to a violation of the work of the hormonal glands," Michels notes. Previous studies have shown that a high level of bisphenol consumption A leads to congenital defects, to growing problems and to raising the risk of heart disease and diabetes, is noted in the article.