Birch plywood has a wide range of applications for interior and exterior use. The demand for plywood with improved fire protection properties and good visual appearance is increasing year by year. The impregnation at high pressure of the whole plywood panels is one of the options to achieve it. The aim of this study was to develop good visual looking birch plywood product for interior design purposes as well evaluate different influencing factors to reaction to fire properties of fire-retardant treated birch plywood. This study consists of three parts. At the first stage, high pressure industrially impregnated plywood properties were studied by two influencing factors – distribution of fire retardant in plywood panel plane and sanding process influence on reaction to fire performance of product. At the second stage, seven different industrial finishing systems were selected for covering high-pressure impregnated birch plywood and their effect on fire reaction performance was studied. In addition, two surface coating systems were studied on standard birch plywood substrate. At the third stage, intumescent coating consumption effect on reaction to fire performance was studied. The reaction to fire performance of birch plywood was evaluated by performing a flammability test using the Single Burning Item test according to EN 13823:2010. It was found that high pressure impregnation of plywood cannot ensure even saturation of fire retardant throughout the sheet, which significantly affects the fire performance of product. The impact of different finishing materials to reaction to fire performance has been described by the results of this research.

Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of Listeria monocytogenes, colony forming units of Listeria monocytogenes and Enterobacteriaceae in the sausage samples were analysed. The sensory evaluation was organised after getting Listeria monocytogenes testing results. The moisture content, water activity and salt content significantly differed (p is less than 0.05) among samples, no differences were established in pH, taste and flavour liking. The presence of Listeria monocytogenes was not established in samples which indicates that the producer properly applies a hurdle technology in fermented sausage production. Sensory evaluation results showed higher scores for texture and appearance in fermented sausages with glucono-delta-lactone. The study results confirmed that fermented sausages with glucono-delta-lactone during 3 weeks of drying can achieve corresponding safety criteria and sensory properties which are set for semidry fermented sausages.