RVASVT sistemos reikalavimų taikymas avižinių bandelių gamybos procesuose

Valančiūtė, Monika

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RVASVT sistemos reikalavimų taikymas avižinių bandelių gamybos procesuose

Valančiūtė, Monika

URI: http://dspace.kaunokolegija.lt//handle/123456789/708

Data: 2018-06

Santrauka:

Baigiamajame darbe pateiktas dokumentų sąvadas avižinių bandelių saugai ir kokybei užtikrinti. Analizuojama literatūra ir moksliniai straipsniai apie avižines bandeles bei jų paruošimui naudojamas žaliavas ir medžiagas. Pateikiama išeigos, žaliavų skaičiavimai, aprašoma avižinių bandelių gamybos technologija. Parengtas RVASVT planas, kurio įgyvendinimui gaminanat avižines bandeles sudarytos šešios būtinosios programos, gamybos procesų kontrolės planas. Atlikti finansiniai – ekonominiai skaičiavimai

Description:

Monika Valanciute. Application of HACCP in Production Processes of Oat Rolls. The final project. Scientific advisor: Inga Pupeliene; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to prepare a HACCP system documents for the implementation of oat rolls production processes. The object of the paper: Preparation of HACCP system documents for the implementation of oat rolls production processes The structure of the paper. This thesis consists of these parts: introduction, the theoretical part, planning and realization of a safe food production, financial - economic evaluation of the project, conclusion, literature and others sources of information, graphical information. The results of the paper. The analysis of literature clarified nutritious properties of oat flakes and dates and its benefits for the human body. Oat flakes give the feeling of beeing full because it contains β – glucan. Selenium is also found in dates, which help to prevent colon cancer. Analysis of raw materials and materials was based on normative documents and marginal indexes. A description of the manufactured product, indicating the labeling, storage, disposal and conditions of use, has been prepared. The oat rolls chart indicates the process parameters and describes the biochemical processes in the product: crust, crumb, flavor, scent, color formation processes, increase of volume, and drying. HACCP system is used in the production of the oat rolls. The necessary programs and process control were developed to manage the system. The required programs include the maintenance of machinery, facilities, premises, and territory; sanitary and personnel hygiene; the control of raw materials, materials and finished products and the halt of production. Procedures for the control of production processes include: receiving, storing, preparing, production process and control of manufactured products of raw materials and materials. Significant control points are identified during the HACCP analysis: CCP 1B - cooling (up to 18-20 ° C), CCP 2F - packaging (metal detector). Facilities for the production (216 m2) were classified by cross-contamination and risk factors, were divided into three-level security zones (high, medium, low). The financial-economic calculations showed that the cost per kilogram of oat rolls was 3.92 Eur. The volume of the paper. The paper includes 41 pages, 12 tables, 2 illustrations, 62 literature sources and 8 appendixes. Keywords: oatmeal, dates, oat rolls, HACCP system.

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