Jogurto su pomidorų uogiene gamybos cechas

Morkeliūnas, Martynas

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dc.contributor.author	Morkeliūnas, Martynas
dc.date.accessioned	2019-01-31T08:00:55Z
dc.date.available	2019-01-31T08:00:55Z
dc.date.issued	2018-06
dc.identifier.uri	http://dspace.kaunokolegija.lt//handle/123456789/496
dc.description	Martynas Morkeliūnas. Production shop of yogurt with tomato jam. The final paper. Supervisor Ilona Šostakienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to design a production shop for yogurt with tomato jam. The objective of the paper: yogurt with tomato jam. The structure of the paper: introduction, theoretical part, technological part, financial and economic evaluation of the workshop, conclusions, literature and other sources of information, attachments. The outcomes of the paper: production of yogurt with tomato jam shop was designed with efficiency of 6000 kg per eight hour shift. Production shop works 225 days per year with interrupted work schedule. For technological process to make daily rate of product it needs 4660,2 kg of 3% milk, 969,6 kg of tomato jam and 430,2 kg of whey protein concentrate. For production shop to work properly, customisation of six essential programs were made, and two important management points specified in raw milk reception HACCP biological and chemical and in pasteurisation HACCP – only biological. For technological process to work properly industrial devices were chosen: mixture, tanning, raw milk tanks, milk pump, triblender, homogenisator, separator, pasteuriser, packing line. All production shop territory is 440 m2.. Responsible for human safety in production shop is manager, which is responsible for hiring human safety expert for instructions for workers in a shop. Prime cost of yogurt with tomato jam is 265 Eur. The volume of the paper: paper consists of 46 pages, 15 tables, 3 pictures, 38 literature sources, 2 attachments Keywords: yogurt, tomato, jam, whey, protein.	en
dc.description.abstract	Suprojektuotas jogurto su pomidorų uogiene cechas 6000 kg per aštuonių valandų pamainą našumo, dirbant 225 dienas per metus, pertraukiamu darbo grafiku. Technologiniam procesui, kad būtų pagamintas visas reikiamas pamainos produkto kiekis, reikia 4660,2 kg 3% riebumo pieno, 969,6 kg pomidorų uogienės, 430,2 kg išrūgų baltymų koncentrato. Cecho veikimui pritaikytos 6 būtinosios programos, numatyti du SVT taškai: žalio pieno priėmime cheminis ir biologinis SVT, pasterizavime – biologinis SVT. Technologiniam procesui užtikrinti parinkti įrenginiai: mišinio, rauginimo, žalio pieno rezervuarai, pieno siurblys, triblenderis, homogenizatorius, separatorius, pasterizatorius, fasavimo linija. Viso cecho plotas – 440 m2. Už žmogaus saugą atsakingas asmuo yra vadovas, kuris įgalioja žmogaus saugos specialistą instruktuoti įmonėje dirbančius žmones. Savikaina už 1 kg produkto yra 2,65 Eur	en_US
dc.language.iso	other	en_US
dc.subject	Jogurtas, pomidorų uogienė, išrūgų baltymai	en_US
dc.title	Jogurto su pomidorų uogiene gamybos cechas	en_US
dc.title.alternative	Production shop of yogurt with tomato jam	en
dc.type	Other	en_US