Universitatea “Lucian Blaga” din SibiuFacultatea S.A.I.A.P.M.
Proiect de diploma
Indrumator: Student:Prof. univ. dr. ing. Vionela Mironescu Mioara
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Cuprins
Contents
Cuprins .............................................................................................................................................2Contents ...........................................................................................................................................2Cap. 1 Tema de proiect ....................................................................................................................4Cap. 2 Obiectivul proiectat ..............................................................................................................52.1. Denumirea obiectivului ........................................................................................................52.2. Capacitatea de productie .......................................................................................................52.3. Justificarea necesitatii si oportunitatii realizarii productiei proiectate ................................5Cap.3 Elemente de inginerie tehnologica ........................................................................................73.1. Date din literature de specialitate privind tehnologia de obtinere a produsului ce face obiectul temei din proiect ............................................................................................................73.2. Materii prime si auxiliare folosite pentru fabricarea ciocolatei ...........................................73.2.1. Boabele de cacao ...........................................................................................................73.2.2. Masa de cacao ..............................................................................................................103.2.3 Zaharul ..........................................................................................................................113.2.4. Unt de caco ..................................................................................................................123.2.5. Grasimile (Untul) .........................................................................................................143.2.6. Fondantul .....................................................................................................................143.2.7. Fructele ........................................................................................................................153.2.8. Emulgatori (Lecitina) ..................................................................................................163.3. Alegerea si justificarea schemei de operatii si a schemei tehnologice de legaturi............163.3.1. Schema tehnologica de obtinere a ciocolatei umplute cu crema de fructe .................173.3.2 Descrierea operatiilor principale ale schemei tehnologice ..........................................193.4. Proprietatile produsului finit ..............................................................................................273.4.1. Clasificarea ciocolatei .................................................................................................272
3.4.2. Caracteristici fizico-chimice .......................................................................................293.4.3. Microbiologia ciocolatei .............................................................................................293.4.4. Beneficile ciocolatei ....................................................................................................303.4.5. Defectele ciocolatei .....................................................................................................313.5. Schema controlului fabricatiei ............................................................................................31Cap. 4 Bilant de material ...............................................................................................................39Cap. 5 Bilant termic .......................................................................................................................56Cap. 6 Calculul si alegerea utilajelor .............................................................................................62Cap. 7 Structura si dimensionarea principalelor spatii de productie ............................................71Cap. 8 Calculul eficientei economice ............................................................................................738.1. Stabilirea valorii investitiei ...............................................................................................738.1.1. Valoarea terenului, cladirii si amenajarilor ................................................................748.1.2. Valoarea utilajelor supuse montarii ...........................................................................748.1.3. Valoarea utilajelor nesupuse montarii ........................................................................748.1.4. Valoarea primei dotari cu mijloace circulante ...........................................................758.2. Stabilirea cheltuielilor .......................................................................................................768.3 Antecalculatia de pret ..........................................................................................................788.4 Indicatorii de eficienta economici .......................................................................................793
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Ciocolata Cu Crema de Fructe
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