Packing plays significant role in preservation of foodstuff as it protects from the influence of climatic and biological factors. Milk is a product, unstable to storage therefore different types of thermal treat-ment are applied to increase the periods of storage - pasteurization, sterilization, ionization that allows struggling with the majority of microorganisms ef-fectively. However, it does not allow to exclude hit of new bacteria and to prevent the activization of the remaining ones. The development of active types of packing materials allowing keeping biologi-cal value and quality of milk in the course of stor-age gains increasing relevance. The research ob-jective was the development of the way of produc-tion of food packing with antiseptic properties on the basis of silver nanoparticles for milk. For achievement of the goal the following problems were solved: the definition of optimum conditions of synthesis of aggregate and steady nanoparticles of silver in the presence of different reducers; fill in studying of physical and chemical properties also nanoparticles of silver morphology; the research of influence of the packing containing silver nanopar-ticles on milk acidity. The conditions of synthesis were investigated fill in silver nanoparticles at chemical restoration of nitrate of silver with glucose and polyvinyl alcohol. The methods of optical spec-troscopy, the scanning electronic microscopy, the micro x-ray spectral analysis, the synchronous thermal analysis conducted physical and chemical researches synthesized fill in. On the range of ab-sorption the expressed maxima were fixed with lengths of waves of 430-450 nanometers corre-sponding to the formation of nanoparticles of silver. The methods of electronic microscopy and the mi-cro x-ray spectral analysis confirmed the formation of nanoparticles and high-disperse particles of sil-ver. The influence of nanoparticles of silver on the period of fresh milk storage was investigated on the basis of the acidity index determination. The tests of fresh milk were located in plastic containers on which bottom previously applied zol silver nanopar-ticles. In the plastic container with covering contain-ing silver nanoparticles, the acidity of milk increas-es more slowly, than in control sample, thus the period of milk storage increased by 4 days.
молоко, нитрат серебра, глюкоза, поливиниловый спирт, наночастицы, пищевая упаковка, срок хранения
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