| Abstract [eng] |
The main aim of this project is to plan and design the expansion of liver pate production at SC „Vilniaus paukštynas“ company by increasing manufacturing volume by 1.9 tones per shift.The plan is to add 3 new recipes of premium range chicken liver pate: cooked chicken liver pate with mushrooms, cooked chicken liver pate with garlic, cooked chicken liver pate „Aitrusis“ (with hot spices). The current plan is to produce 1.9 tonnes / shift of these pates in different quantities. After evaluating the existing production capacity, it was decided to upgrade the pate production line and add new equipment: a cutter with a cooking function (LASKA K 330), a filling and packaging machine (TAURAS-FENIX PASTPACK R), a cooking chamber (FESSMANN AUTOVENT 3000) and a labelling machine (MULTIVAC L 301 ). A review of the scientific literature was prepared on what oleogels are, how they are produced and what their types are, what kind of foods they can be used for. Their application in the meat industry is analysed. Patents were found about the production of a functional meat pate and a pate with vegetable powder. The technological part of production processes is described. The raw materials, additives, seasoning and their quantities used are described. The technological scheme process flow diagram of designed production is drawn and described. The sensory, physico-chemical and microbiological properties of the product are described, and the nutritional value of the product is calculated. Energy value per 100 g of product: pate with mushrooms: 257.35 kcal, pate with garlic: 246.92 kcal, pate "Aitrusis": 243.99 kcal. HACCP plan (Hazard analysis and critical control point system) was prepared. The lighting used in the production premises was selected. It is estimated how much electricity will be needed per year for lighting and equipment used in production (total 280143.68 kWh). An occupational risk assessment has been performed, requirements for safe production and occupational hygiene have been provided, which will ensure the safety and health of employees. Fire safety and its assurance plan were described. The required number of fire extinguishers was calculated, the categories of premises and building according to the fire and explosion hazard were determined (Eg, zone 22). The construction part is presented: the plan of the plot, the solutions of the designed building are described. The economic part estimates that the project is acceptable and should be successful. Its payback period is 2.31 years. Net profit at the stage of maturity in the third year of the project 375.80 thousand. Eur. The graphic part presents drawings in A1 format (841x594 mm): plot plan, scheme of the technological process of pate production, incisions of the building, the plan of meat production plant. |
