Kiaulių skerdenų išpjaustymo baro rekonstrukcija

Ramoška, Gedas

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Kiaulių skerdenų išpjaustymo baro rekonstrukcija

Ramoška, Gedas

URI: http://dspace.kaunokolegija.lt//handle/123456789/720

Data: 2018-06

Santrauka:

Baigiamajame darbe pateiktas dokumentų sąvadas apie kiaulių stambiagabalių gaminių išpjaustymo rekonstrukciją, išpjaustymo procesą, analizuojama literatūra ir moksliniai straipsniai apie skerdenų klasifikavimą, galimus mikrobiologinius pakitimus ir užterštumus, pateikiamos išeigos ir žaliavų skaičiavimai, aprašoma pasirinkta kiaulių skerdenų išpjaustymo baro po rekonstrukcijos technologija. Parengtas RVASVT planas, SVT taškų planas kiaulių skerdenų išpjaustymo procesui bei atliekami finansiniai-ekonominiai skaičiavimai

Description:

Gedas Ramoška. Reconstruction of pig carcass cutting line. The final paper. Supervisor Irina Koscelkovskiene; Kauno kolegija/University of Applied Sciences. Faculty of Technology, Department of Food Technology. - Kaunas, 2018. The objective of the paper: Reconstruction of pig carcass cutting line. The subject of the paper: pig carcass cutting line. The structure of the paper: theoretical part, technological part, financial-economic assessment of the project, conclusions, literature and other sources of information, appendixes. The outcomes of the paper: Pig carcass cutting line has been reconstructed and modernized cutting facilities have been partially modernised. The cutting line has been supplemented with cutting tables, a skinning machine and a pneumatic knife, the productivity capacity has been increased from 20,000 kg to 30,000 kg of pig carcasses per shift. Having analysed the entire technological flow: from the reception of raw materials to realisation of the product into market, it has been planned to employ 39 workers: meat cutters, , supervisors, technologists, and other assistant workers. The range of products manufactured covers 16 types pork products. After carried out the assessment of food safety and quality requirements for the cutting process, the following CCP points have been identified: CCP 1B is a cutting unit. To prevent propagation of pathogenic microorganisms it is necessary to follow strict hygienic requirements by controlling temperature, washing equipment and sterilization of knives. CCP 1P is a metal detector for packaging of large packaged products. It is important ensuring that metal pieces or chips would not occur in the final product. Upon completion of the financial economic calculations, it has been estimated that after the reconstruction of the cutting deck, the price decreased from 1,7940 EUR / kg to 1,7709 EUR / kg, the cost per kg decreased by 0,0231 EUR / kg. The estimated annual profit has increased up to 1690920 EUR. The volume of the paper: The paper consists of 40 pages, 12 tables, 2 illustrations, 29 literature sources and 3 appendixes. Keywords: pig carcass, cutting, reconstruction, productivity increase.

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