Technology and quality assessment of food films

The formulation and technology of biodegradable food film with antimicrobial and antioxidant orientation has been developed. The film contains agar-agar, glycerin, nisin and arabinogalactan. Studies have found that increasing the concentration of agar-agar from 2 to 4% increases: film thickness by 36.8%; tensile strength by 46%; elongation at the cut by 94.4%. Increasing the concentration of glycerol contributes to an increase in the moisture absorption capacity of the film. It is proved that the addition of nizin (0.02%) and arabinogalactan (1%) to the formulation of the film allows obtaining a film with antimicrobial and antioxidant action. The technology for producing a biodegradable film provides for the preparation of a base solution and the addition of bioactive components. An extrusion line is proposed for the implementation of technological processes of film production. The selection of technological equipment for the industrial production of the film is carried out. It was found that the packaging of chilled meat cuts in the developed food film slows down the microbiological spoilage of the product and the processes of lipid peroxidation, which increases their shelf life.