Diploma project - Sausage production technology

Contents

INTRODUCTION

PROJECT JUSTIFICATION

1.1. Analysis of the management structure and organization of production

1.2. Benchmarking of Production Performance

1.3. Comparative analysis of economic indicators and financial condition of the enterprise

1.4. Market Analysis

1.5. General characteristics of production volumes

1.6 Occupational Safety and Health at OJSC ""

2. PROCESS PART

2.1. Existing technologies

2.2. Technology of raw smoked sausages production at the enterprise

2.3. Calculation of raw materials, auxiliary materials and finished

products

2.4. Calculation of process equipment

2.5.Productions and proposals for organization of safe operation of this technology and proposals for improvement of working conditions at the designed facility

3. DESIGN PART

3.1. Process Calculations

3.2. Analyzing Existing Constructs

3.3. Smoke generators

3.4. Smoke cleaners

3.5. Design calculations

3.6. Grounding Calculation for Product Heat Treatment Chamber

4. BUSINESS CASE FOR THE PROJECT

4.1.Economic justification of the design

4.2. Calculation of technical and economic indicators and their comparison

4.3. Economic justification of the diploma project

5. ENVIRONMENTAL PROTECTION

CONCLUSION

LIST OF LITERATURE USED

APPLICATIONS

Summary

The diploma project was carried out on the topic related to the processing of meat products (smoking) in the conditions.............................................................................................................................................................................................................

This project includes 105 pages of written text and 9 sheets of graphic part.

Structure of Explanatory Note:

The introduction reflects all the relevance of the problem of processing meat products and includes 3 pages.

The rationale for the project is 13 pages. This section provides a general analysis of the production and financial activities of the enterprise.

The technological part is 38 pages. This part contains solutions to the main production and technological tasks.

The design part is 30 pages of explanatory record. Contains engineering solutions for upgrading existing structures and design calculations.

Life safety is........ pages of explanatory record. In it.........................................................................................................................

The economic part is 20 pages and contains the economic justification of the project proposals. Provides a comparative analysis of project proposals on techno-economic indicators.

The conclusion is 2 pages of the explanatory record. Reflects the essence of the work performed.

Introduction

Meat products occupy a significant share in the human diet. According to the norms of meat consumption per year should be 78 kg. The degree of use of meat raw materials in our country is not high enough. The loss of meat raw materials in the process of its delivery, processing and storage is great. At the same time, the duration of raw materials in processing has a great influence on the quality of the product. Delay in processing can lead to loss of nutritional properties of the product and spoilage. A wide range of composition and properties of meat raw materials, strict sanitary and hygienic standards require the development of special equipment, apparatus and a high cultural level of production.

In the cost of meat products, more than 90% is raw materials, therefore, one of the main areas of improving production efficiency is to save raw materials primarily by creating waste-free technologies in the corresponding hardware.

Design is a type of creative activity as a result of which the designer has to using knowledge, skills, abilities and an intuition, to predict creation of new machines and devices.

This diploma project is focused on the conservation of meat products. Smoking as one of the types of conservation. Raw sausage mass is in most cases an intermediate product which, only by subsequent processes such as conditioning, smoking or heating, will obtain the properties of the finished product. Often, even a combination of these processes provides a satisfactory final product. On the consumption side, the highest requirement for food products is their harmlessness to health. This requirement should be even higher than the requirement of high quality products.

The final processes of the process chain of processing animal proteins into the finished product include:

- conversion of mixtures of initial products to edible state.

- preservation of initial mixtures for transportation and further storage.

The main cause of food spoilage is various microorganisms (hereinafter, MO). To destroy them or at least prevent their further reproduction, there are various methods as:

- smoking is the treatment of food products with substances that prevent the further reproduction of MO.

- drying is the extraction of moisture from the product. Along with drying and salting, smoking traditionally belongs to the oldest methods of preserving food products.

Due to the improvement of the heat treatment of food products in general, the preserving effect during smoking does not necessarily come first. Other side effects are becoming increasingly important. such as aromatization, coloration, and secondary containment under the sausage shell.

Since one or more preliminary or legacy processes are connected to the smoking of many products, this led to the technical development of plants in which all the necessary technological steps would be carried out without transportation work between individual technological phases that require time.

A diploma project is an independent work of a student, completing the study of all disciplines. The project is carried out on the basis of knowledge obtained from the study of disciplines necessary for the independent study and development of special subjects. The work on the diploma project systematizes and consolidates the student's knowledge, and also allows us to develop the ability to develop an integrated approach to the design of machines and devices .

Project Justification

1.3 Market Analysis

In OJSC "State Farm named after N.E. Tokarlikovo" Almetyevsky district, product sales are carried out in all markets of the city, as well as in the city of Kazan. Their products are also sold in all stores of the city. Grain goes to feed.

Vertical subordination is carried out through the department of agriculture, and management directly to the Ministry of Agriculture of the Republic of Tatarstan.

Ways of financing OJSC "state farm named after N.E. Tokarlikovo" Almetyevsky district:

Through the Ministry of Agriculture, these are commodity loans, equipment, etc.

Through the district department of agriculture.

1.4 General characteristics of production volumes

OJSC "State Farm named after N.E. Tokarlikovo" Almetyevsky district is one of the successful enterprises in the region. Processing of meat products accounts for 70% of the total activity of the enterprise.

The company produces the entire range of sausages and meat products, including those provided for domestic small processing enterprises.

In 2004, reconstruction was carried out with the expansion of sausage production, during which several workshops were built at the enterprise.

OJSC "State Farm named after N.E. Tokarlikovo" Almetyevsky District has many years of experience in the production and sale of meat, including sausage products.

Currently, the list of products is approximately as follows:

1. Meat and co-products of category 1.

2. Sausages:

- boiled stuffed sausages

- sausages are sausages

- boiled sausages

- raw smoked sausages

- raw smoked semi-dry sausages

- sausages boiled - smoked

- semi-smoked sausages

- rolls

3. Meat semi-finished products.

4. Food fats.

5. Other foodstuffs.

Density of the enterprise: meat processing 0.6 tons per shift.

Conclusion

The diploma project on the topic related to the processing of meat products (smoking) contains a detailed description of technological products, as well as all the necessary technical and technological calculations. Analyzes existing designs and details the selected technology and design. The project involves an in-depth study of economic indicators and technical solutions to the problems posed by the project theme.

The project shows that the modernization of the existing thermal camera led to an increase in productivity and a decrease in the cost of 1 kg. products.

The work of the working staff was also facilitated, which today is far from important. The issue of life safety and occupational safety at the enterprise has been studied in depth and considered.

Work was carried out to study and analyze the results of the company's financial activities.

In the graphic part of the diploma project, great attention is paid to the constructive part of the project and considerable influence is paid to the technology of the manufactured products .

All the issues studied in the diploma project bear great meaning and relevance of this topic.