Tehnološki projekt pogona za proizvodnju mesnih proizvoda

master's thesis

• Title (english): Technological design of a meat processing plant
• Author: Ana Zirdum
• Mentor: Sandra Balbino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2015-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog povećanog uvoza neprerađenog svinjskog mesa te porasta izvoza mesnih prerađevina javlja se potreba za povećanjem kapaciteta u sektoru mesne industrije u Republici Hrvatskoj. U ovom radu opisan je tehnološki postupak proizvodnje te je izrađen tehnološki projekt pogona za proizvodnju mesnih proizvoda. Na osnovi analize mogućih tehnoloških rješenja predložena su tehnološka rješenja optimalna za sve faze proizvodnje u okvirima budućeg projektiranog stanja. Dana tehnološka rješenja uključila su linije za proizvodnju polutrajnih i trajnih kobasica te suhomesnatih proizvoda dnevnog kapaciteta od 5000 kg mesnih proizvoda. Na osnovi projektnog zadatka određena je makrolokacija i mikrolokacija za izgradnju glavnog proizvodnog prostora, pratećih proizvodnih prostora te neproizvodnih prostora. Na osnovu zahtjeva proizvodnje i pojedinih tehnoloških linija određene su ukupna materijalna i energetska bilanca te potrebna radna snaga.

Abstract (english)

Due to increases in importing unprocessed pork as well as exporting processed meats there is a need for an expansion of capacities in the meat industry in Croatia. This thesis describes the technological needs, and gives a technological design for the production of meat products. Based on the analysis of possible technological solution, thesis proposes an optimal solution for all stages of production within the framework of the future project condition. It lays out the technological solutions for a production line for dry and semi-dry sausages as well as cured dried meats in the capacity of 5000 kg. Based on the project mission, both the microlocation and macrolocation for the necessary buildings were determined, including the main production area and additional non-production areas, as well as the gross material and energy balance and the necessary work force.

• Keywords: mesna industrija; tehnološki projekt; kobasice; suhomesnati proizvodi; meso
• Keywords (english): meat industry; technological project; saussages; cured dried meats; meat
• Language: croatian
• URN:NBN: urn:nbn:hr:159:645759
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-03 10:25:50