| Abstract [eng] |
The aim of this thesis is to increase the production volume of UAB “Daivida” by 2,5 tons per shift by implementing an innovative technology for the production of hot-smoked pork sausages with pea and bean protein substitutes. Three hot-smoked pork sausages have been introduced to implement the development of the company: “Classic”, “Pea” and “Bean”. After conducting an internal analysis of the company, it was decided to purchase the equipment necessary for a new hot-smoked sausage technological line: a metal detector (Sinbon X – Rey TXR-2480C), a universal heat treatment chamber (KERRES), smokehouse frames (7716). To achieve this goal, an analysis of the problems of the UAB “Daivida” production workshop was carried out, a description of the project, key indicators and justification of the innovation were provided. A research work was carried out, the aim of which was to assess the influence of pea and bean protein substitutes on meat systems. During the research work, it was determined that the water absorption capacity of bean protein substitutes is 130%, and that of pea protein substitutes is 120%, the fat absorption capacity of bean protein substitutes is 120%, and that of peas is 100%. The emulsification capacity of bean protein substitutes was determined to be 99,74%, and that of peas was 98,91%. It was investigated that by increasing the amount of bean and pea protein substitutes, heat treatment losses decrease accordingly, and the color of the products becomes lighter, redder and has a more yellow tint. It was also determined that pea and bean protein substitutes harden the product, resulting in products that are harder to chew. Using the results of the research work, a technological line for hot-smoked pork sausages is designed. The master's thesis describes the quality and safety requirements for raw materials and hot-smoked pork sausages, calculates the required quantities of recipe components and auxiliary materials, selects equipment and their selection based on calculations, draws up a work schedule for the equipment. The production technology for hot-smoked pork sausages is described, the quality and safety requirements for technological processes and production are indicated. Construction solutions for the production workshop are presented, graphic parts of the project are: building and plot plans, technological scheme for hot-smoked pork sausages. A financial and economic assessment of the project is performed, the acceptability and economic benefit of the project are substantiated. The payback period of the project is 0,78 years, net profit (at the maturity stage) is 890,94 thousand. Eur., profit rate is 40,1. |
