Būtinųjų programų sudarymas šokolado su burokėliais gamybos cechui

Baranauskaitė, Justė

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Būtinųjų programų sudarymas šokolado su burokėliais gamybos cechui

Baranauskaitė, Justė

URI: http://dspace.kaunokolegija.lt//handle/123456789/839

Data: 2018-06

Santrauka:

Baigiamajame darbe pateiktas būtinųjų programų sudarymas šokolado su burokėliais gamybos cechui, analizuojama literatūra ir moksliniai straipsniai apie šokolado ir burokėlių teikiamą naudą žmogaus organizmui, pateikiami žaliavų skaičiavimai, aprašoma pasirinkta šokolado gamybos technologija. Parengtas RVASVT planas šokolado su burokėliais gamybai bei atlikti finansiniai-ekonominiai skaičiavimai

Description:

Justė Baranauskaitė. Preparation of Obligatory Programmes for the Production Department of Chocolate with Beetroot. The final paper. Scientific advisor: lekt. Inga Pupelienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to prepare the obligatory programmes for the production department of chocolate with beetroot. The object of the paper: the production department of chocolate with beetroot. The structure of the paper. The work consists of theoretical part, planning and realization of safe food production, financial and economic evaluation of the project, conclusions, literature and other sources of information, graphical part. The results of the paper. An analysis of scientific literature has shown that the benefits of chocolate to the body are associated with cocoa flavanols, which act as strong antioxidants and antiinflammatory drugs, have blood pressure lowering properties. Furthermore, betaine, a substance in the beetroot, contribute to liver function, cell reproduction, and lower blood pressure. The raw materials descriptions describe their quality characteristics: moisture, dry material. The description of the product provides the physical and chemical properties (humidity - 0,5%, dry material 99,5%), raw material, storage life (12 months). The finished products are packed in the primary packaging - polypropylene film, secondary - carton boxes, tertiary - wooden pallets. Flow diagram of chocolate production shows the conditions of storage (18±3 °C, ≤70% humidity), tempering (32-34 °C, 14 min), cooling (8-9 °C) and biochemical processes: breaking down of fat crystals and distribution in chocolate. There were obligatory programmes and controls (acceptance, storage, water and product control) for production safety created. The tempering (32-34 °C), microbiological indicators were controlled. The company's area (386 m2) is calculated according to the production capacity, the area of equipment, the amount of raw materials and the length of their storage and warehousing, the number of employees. In assessing the food safety risk factors, the premises are divided into: high (production facilities), average (raw materials, finished products warehouses, place of loading of finished products) and low risk areas (household, administrative, dining rooms, corridors, outlet packing, washing, disinfectant and packaging materials warehouse). CCP 1F has been chosen to check the production of a metal detector due to physical hazards (iron or stainless steel particles). The price of 1 kg of black chocolate with beetroot is 9,07 EUR, while white - 9,74 EUR. The volume of the paper. The paper includes 49 pages, 19 tables, 2 illustrations, 46 literature sources and 7 appendixes. Keywords: white, black chocolate, beetroot, lyophilization, obligatory programmes.

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