| Abstract [eng] |
Topic relevance. Changes in consumption patterns have been observed in Lithuania and around the world over the past decades. Consumers give more priority to chicken as a food source. Chicken meat is considered an easily accessible source of high-quality protein and other nutrients necessary for the proper functioning of the body. Chicken meat, due to its low saturated fat content and high quality easily digestible protein, is recommended for consumption by people of all age groups. Also, chicken costs less compared to other types of meat, which makes chicken even more attractive to consumers. Demand for poultry is projected to grow steadily from 2020 to 2030. The goal of the work is to design the development of production of chicken semi-finished products in the poultry production workshop of the ŽŪB Nematekas by increasing production productivity up to 2.2 tons per shift. In order to achieve the aim, the following objectives were set: to perform the analysis of the poultry production workshop problems of an agricultural company Nematekas; to perform the analysis of scientific literature on properties and usage possibilities of polysaccharide stabilized edible films in the food industry, as well as a patent search; to design the development of the production of chicken preparations in poultry production workshop of the agricultural company Nematekas by increasing production capacity to 2.2 tons per shift; to provide measures for risk assessment and to prepare HACCP plan; to prepare a management plan which will ensure the safety and health of employees at work; to prepare a solution plan for the engineering systems and technological equipment of the building; to carry out a financial economic evaluation of marinated chicken preparation production workshop. An initial situation, characteristics of the construction area, characteristics of the raw material area and justification of the material supply of the analysed company are discussed in this Master’s thesis. Properties and usage possibilities of polysaccharide stabilized edible films in the food industry are analysed in the research part of scientific literature. The range of newly developed products is presented in the technological part. Marinated chicken preparations of four types were created: marinated chicken wings in ginger and beer sauce; marinated chicken filet in soy sauce; marinated chicken drumsticks in sweet and sour sauce and marinated, spicy boneless chicken thighs. Raw material quality requirements based on normative documents, used in the production of marinated chicken preparations, are described. Calculations of main and excipient materials, chemical composition, energy supply and areas of the premises were performed. A new technological equipment necessary for the implementation of the designed technological process, the need for which is based on calculations, is chosen. Electricity consumption and power plant calculations of power are performed in the energy supply of technological processes part. Potential risks in the workplace, collective and personal protective measures selected to avoid potential risks are analysed in the occupational safety part. General data, architectural and structural structure of the building, solutions of building engineering systems and technological equipment are given in the building solutions part. Graphical project parts are provided in the project: a plan of the reconstructed building area, a plan of the building prior reconstruction, after reconstruction and sections of the building (transverse and longitudinal). A financial economic evaluation of a marinated chicken preparation production workshop is carried out. Financial economic project indicators: discounted payback time 2.78 years; return on investments 44.74%; operational profitability 5%; net margin 4.15%. |
