Maisto kokybės ir saugos dokumentų sąvado sudarymas pyrago su topinambais gamybai

Volskytė, Akvilė

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dc.contributor.author	Volskytė, Akvilė
dc.date.accessioned	2019-02-11T13:07:12Z
dc.date.available	2019-02-11T13:07:12Z
dc.date.issued	2018-06
dc.identifier.uri	http://dspace.kaunokolegija.lt//handle/123456789/771
dc.description	Akvilė Volskytė. Forming the Documents Corpus of Food Quality and Safety for Production of Cake with Jerusalem Artichoke. The final paper. Scientific advisor: lect. Inga Pupelienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: Format the Documents Corpus of Food Quality and Safety for Production of Cake with Jerusalem Artichoke. The object of the paper: Food safety and quality documents for Jerusalem Artichoke cake making process. The structure of the paper. Introduction, theory, planning and realization of safe food product production, financial and economic evaluation of the project, conclusions/recommendations and suggestions, literature and other sources of information, graphical part. The results of the paper. A review of the theoretical sources and legal documents shows that entities that carry out this activity must comply with the GMP, GHP or HACCP rules. The analysis of scientific articles about Jerusalem artichoke suggests that these plants contain many B vitamins, 18 amino acids, vitamin PP, vitamin C, biologically active elements: silicon, zinc, iron, potassium and sodium. Bananas are rich in phenols, carotenoids, biogenic amines and phytosterols. Compositions of raw materials and packaging, according to which raw materials accepted into the company must comply: expiry time, temperature, appearance of the package, microbiological indicators. The product information is given in the the product description: the most important physical and chemical parameters (humidity not more than 27%), ingredients, potential users, method of usage, storage conditions (0-6 ° C) and duration (3 days), labeling and transport requirements. Having codified the technological flow diagram of production, an important control point in the process of storage of perishable raw materials - CCP-1B - was found. Storing the product under unsuitable temperature the development of pathogenic microorganisms can occur. A preventive measure is provided for its management - constant temperature control (0-6 ° C) and its fixation. The risk factors are analyzed and prevention measures, with links to the required programs. After the calculating the area of facilities and warehouse, the passage coefficient is 216 m2. The calculated financial-economic indicators of a design company show that the cost of a 1 kg cake with a Jerusalem artichokes is 3.99 Euros. The volume of the paper. The paper includes 40 pages, 13 tables, 1 illustrations, 63 literature sources and 5 appendixes. Keywords: wheat flour, cake, hazard, Jerusalem artichoke.	en
dc.description.abstract	Baigiamajame darbe pateiktas dokumentų sąvadas pyrago su topinambais kokybei ir saugai užtikrinti. Analizuojami moksliniai straipsniai ir literatūra apie topinambus ir bananus. Pateikti žaliavų, pakavimo medžiagų ir produkto aprašai, apskaičiuoti reikalingi žaliavų kiekiai, pavaizduota pyrago su topinambais gamybos srauto diagrama. Išanalizuoti rizikos veiksniai ir nurodytos prevencijos priemonės su nuorodomis į būtinąsias programas: patalpų ir teritorijos priežiūros programa; žaliavų, medžiagų, gatavos produkcijos priėmimo ir laikymo priežiūros programa; įrenginių priežiūros programa; sanitarijos programa; personalo higienos priežiūros programa; identifikavimo atsekamumo programa. Nustatytas svarbus valdymo taškas ir numatyta prevencijos priemonė. Suprojektuotos įmonės patalpos, įvertinant kryžminę taršą ir maisto saugos rizikos veiksnius. Sudaryta įmonėje vykdomų procesų bei produktų kontrolės planai. Atlikti finansiniai-ekonominiai skaičiavimai	en_US
dc.language.iso	other	en_US
dc.subject	Pyragas, topinambas, kvietiniai miltai, rizikos veiksnys	en_US
dc.title	Maisto kokybės ir saugos dokumentų sąvado sudarymas pyrago su topinambais gamybai	en_US
dc.title.alternative	Forming the Documents Corpus of Food Quality and Safety for Production of Cake with Jerusalem Artichoke	en
dc.type	Other	en_US