Maisto kokybės ir saugos dokumentų sąvado sudarymas daigintų grikių batonėlių gamybai

Verygaitė, Goda

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Maisto kokybės ir saugos dokumentų sąvado sudarymas daigintų grikių batonėlių gamybai

Verygaitė, Goda

URI: http://dspace.kaunokolegija.lt//handle/123456789/752

Data: 2018-06

Santrauka:

Baigiamajame darbe pateikiamas dokumentų sąvadas, skirtas batonėlių su daigintais grikiais kokybės ir saugos užtikrinimui, analizuojama literatūra ir moksliniai straipsniai apie batonėlių su daigintais grikiais sudedamųjų dalių naudą žmogaus organizmui bei maisto saugos ir kokybės kontrolę, atliekamas juslinis daigintų grikių batonėlių vertinimas, pateikiami žaliavų skaičiavimai, aprašoma batonėlių su daigintais grikiais gamybos technologija. Parengiamas RVASVT planas, būtinosios programos (BP), būtinosios veiklos programos (BVP) batonėlių su daigintais grikiais gamybai. Atliekami finansiniai-ekonominiai skaičiavimai

Description:

Goda Verygaite. Forming the Documents Corpus of Food Quality and Safety for Production of Germinated Buckwheat Bars. The final paper. Scientific advisor: lecturer Inga Pupeliene; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to compile a set of food quality and safety documents of germinated buckwheat bars. The object of the paper: germinated buckwheat bars production department. The structure of the paper: Introduction; theoretical part; planning and realization of safe production of Germinated Buckwheat Bars; financial-economic evaluation of germinated buckwheat bars; conclusions / recommendations and suggestions; literature and other sources of information; graphic artwork, illustrative material, accessories: drawing of a building plan. The results of the paper. The purpose of food safety and quality control is to identify the risk (biological, chemical, physical) and to apply preventive measures to eliminate and reduce the risk. The main chemical (moisture, dry matter) and sensory (taste, smell, color, condition) characteristics are indicated in the product description. Polypropylene film and corrugated cardboard boxes are used for packaging. The film has low water vapor and scents permeability. The bars are suitable for children and adults, vegetarians, diabetics, vegans. Chemical properties of the product: humidity – 18 %, dry materials – 72 %. The product is stored at 10-20 °C temperature. The quality of packaging and transportation is ensured by hygiene standards (HN 15, HN 16). Products are transported at temperature 10-20 °C. The flow chart shows the parameters (drying–12 hours, 25-28 °C temp.) and risk factors of the most important processes. The bigest risk is the packaging process, CCP – 1F. Preventive measure – X-ray verification system which can recognize extraneous objects, inaccurate texts, moving products to detect glass, metal, plastic residues and control the accuracy and weight of the lot. The cross-contamination risks: high (production department because the product is open, possible high pollution), medium (storages, packing accommodation), low (household, administrative, packing material premises). The main controls: reception and storage of raw materials control of the technological process and finished product in which indicated frequency, controlled parameters (sensory indicators, temperature, humidity), responsible persons and stored records. Financial-economic indicators showed that the cost of one bar is 0,39 Eur. The volume of the paper. The paper includes 48 pages, 16 tables, 2 illustrations, 68 literature sources and 7 appendixes. Keywords: Documents, food safety, quality, germination, bar, buckwheat.

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