PHN 1 LUN CHNG KINH T K THUT 1.1. C s kinh t - k thut xy dng phn xng 1.1.1.

p ng nhu cu th trng Bnh bng lan c du nhp vo Vit Nam tuy ch hn 100 nm nhng n nay tr thnh mn bnh quen thuc v d n, ph hp khu v mi i tng. Hin nay, bnh bng lan c tiu th trn th trng c 2 dng: dng bnh ti cc ca tim bnh v dng bnh ng bao b kn quy m cng nghip Th trng bnh ko hin nay rt a dng vi nhiu loi bnh v doanh thu ca bnh bng lan chim t trng kh cao

Hnh 1.1.1 C cu doanh thu cc loi bnh cng ty Kinh 2012 Hin nay cng ty Bnh Kinh vi sn lng bnh hng nm gn 10.000 tn bnh, trong bnh bng lan sn lng chim 20% cho nn la chn nng sut thit k dy chuyn sn xut bnh bng lan c d tr cho nhu cu gia tng ca th trng trong 5 10 nm ti l 5 tn bnh / ngy / 6 ting 1.1.2. Pht trin cng nghip ch bin thc phm Hin nay, ngi tiu dng c xu hng la chn cc sn phm bnh ti nhng i hi tnh tin li cao, d dng mua m khng cn phi n ca hng bnh ti chnh l cc dng bnh ti nhng c sn xut quy m cng nghip, thi gian s dng ch khong 7 ngy. Mt v d l sn phm: Bnh m ti Scotti nhn kem ca Kinh c thi gian s dng l 7 ngy

Hnh 1.1.2 Bnh m ti dng cng nghip Nm bt xu hng , n ny nhm thit k phn xng sn xut bnh bng lan cun vi thi gian bo qun 7 ngy 1.2. C s chn a im xy dng phn xng 1.2.1. V tr Chn a im xy dng phn xng ti Nh my Kinh Bnh Dng.

Hnh 1.2.1. Cng ty C Phn Kinh Bnh Dng (ng s 8, Khu Cng Nghip Vit Nam Singapore - VSIP, Bnh Dng) 1.2.2. Giao thng vn ti L mt trong nhng khu cng nghip ln Vit Nam, VSIP tha mn cc iu kin giao thng thun li v c ng b, ng st, ng hng khng v cng bin; m bo vic vn chuyn nguyn vt liu v sn phm n ni tiu th nhanh chng, d dng. ng B n Th Trn Li Thiu (Tnh Bnh Dng): 1km ng St

n Ga Si Gn (Thnh Ph H Ch Minh): 25km ng Khng n Sn Bay Tn Sn Nht (Thnh Ph H Ch Minh): 30km n Sn Bay Quc T Long Thnh (Tnh ng Nai): 30km Cng n Tn cng (Thnh Ph H Ch Minh): 22km 1.2.3. C s h tng, ngun in v ngun nc C s h tng tt, p ng c ngun in, ngun nc. iu kin a cht t cng, tt Cp in Li in quc gia 22 KV Cng sut: 120 MW/ngy Cp nc Cng sut: 12.000 m3/ngy Nh my x l nc thi Cng sut: 8.000 m3/ngy Internet ADSL tc cao 1.2.4. Ngun lao ng v an sinh x hi KCN Vit Nam Singapore gn cc khu dn c, m bo ngun lao ng di do Khu Dn C n Thnh Ph H Ch Minh (Thnh Ph H Ch Minh): 23km n Trung Tm Tnh (Thnh Ph H Ch Minh): 8km n Thnh ph Bin Ha (Tnh ng Nai): 25km 1.2.5. V th trng Vic gn cc khu dn c khng ch gii quyt vn v lao ng, y cn l th trng ln tiu th sn phm. Vi mng li giao thng pht trin cng 200 nh phn phi v 120 000 im bn l, cc sn phm ca Kinh ni chung v bnh gu nhn sa ni ring s c phn phi n khp 64 tnh thnh trong c nc. Bn cnh cn c xut khu sang th trng 35 nc trn th gii nh M, Chu u, c, Trung ng, Singapore,

PHN 2 GII THIU V BNH BNG LAN CUN SWISS ROLL NGUYN LIU SN XUT BNH SWISS ROLL 2.1. Gii thiu v bnh swiss roll Bnh bng lan c ngun gc t chu u. Trong thi k phc hng nhng u bp ngi ni ting vi k ngh lm bnh c thu bi cc gia nh ngi Anh v Php lm ra cc loi bnh mi c gi l biscuit tuy nhin chng c xem l tin thn ca bnh bng lan hin nay. Gia th k 18 cc cng thc lm bnh bng lan tip tc pht trin. Bnh bng lan c du nhp vo Vit Nam cui th k 19 v ngy nay c mi ngi a chung. Hin nay bnh bng lan bnh cake pht trin ln thnh rt nhiu loi nh: chiffon cake, sponge cake, butter cake, angel devil food cake, swiss roll cake bnh bng lan cunvv

Hnh 2.1 Bnh swiss roll quy m cng nghip

2.2. M t sn phm STT 1. 2. 3. c im Tn sn phm Bnh bng lan cun M t

Khi lng tinh sn phm 70g Nguyn liu chnh Bt m, ng, trng, mch nha, b, shortening, du thc vt, mt du, chocolate, hng vanilla. m ~ 20% Hm lng cht bo ~5% Cc nguyn liu c mua hoc nhp khu t cc c s trong nc t tiu chun cht lng ca nh sn xut v c bo qun kho chung ca nh my, kh ro, thong mt. Trc khi bt u ngy lm vic, nguyn liu s c a v kho ph kim tra v chun b cho ca sn xut trong ngy. Sn phm l s kt hp bnh bng lan mm mn vi nhn kem vanilla cng mt du, bn ngoi l hoa vn chocolate Cc ph gia nh cht to xp, cht nh ha, whey powder Tt c cc nguyn liu c trn u, sau sc kh nhm to thnh h nh tng vi mm kh phn b u c em nng to thnh nn bnh bng lan. Bnh bng lan c ct b ra bnh, ph kem v mt, sau c cun trn, v ct thnh bnh bng lan cun, v ci cng l qua thit b ph vn chocolate trn b mt bnh Bnh c ng gi trong bao b nhiu lp ghp nhm trnh nh sng v c th in n. Cc ti bnh c xp vo hp carton to khi n v ln hn, thun tin cho phn phi sn phm. Bo qun ni kh ro, thong mt. Bnh c thi hn s dng ngn, nn cng ty phn phi sn phm cho cc i l hng ngy 7 ngy 5 thng (2/3 HSD) Nhn hiu ghi y thng tin v tn sn phm, khi lng tnh, nh sn xut, nh nhp khu, thnh phn nguyn liu, thng tin dinh dng, NSX, HSD, hng dn s dng, cch bo qun. Dng n trc tip. Tt c mi i tng.

4.

Cch thc bo qun, vn chuyn v tip nhn nguyn liu

5. 6. 7.

M t tm tt thnh phm Thnh phn khc ngoi nguyn liu chnh Cc cng on ch bin sn phm

8.

Kiu bao gi

9. 10. 11. 12. 13.

iu kin bo qun iu kin phn phi, vn chuyn sn phm Thi hn s dng Thi hn by bn Cc yu cu dn nhn

14. 15.

Phng thc s dng i tng s dng

Hnh 2.2 Bnh bng lan cun kem mt du ph vn chocolate Bng 2.2 Ch tiu bnh bng lan cun kem mt du ph vn chocolate Tnh cht Tn tiu chun Yu cu Bnh nguyn vn, khng b b do vn Hnh dng chuyn, khng b nt b mt do qu trnh cun bnh Bnh vng ti u, vn chocolate ph Mu u trn bnh Trng thi Cu trc xp, mm, mn, nh Cm quan Thm ca sn phm nng, mi du t Mi nhin ca mt, mi chocolate, khng c mi l Ngt nh, v bo ca kem, hu v ngt V khng gt hng v khng c cm gic bo b dnh vm hng Tp cht Khng c tp cht m 19 20% Hot nc aw 0.76 0.78 Cht bo tng 5g Cht bo bo ha 2g Cholesterol 11mg Glucid tng 11g Ha hc ng 5g Protein 1g Hm lng tro khng tan <0,1% trong HCl 10% Calcium 14mg St: 0,2mg X th 0,4g Tng vi khun hiu kh 104cfu/g Tng s nm men, nm mc 100cfu/g Ha sinh Coliforms 10cfu/g

2.3. NGUYN LIU SN XUT BNH BNG LAN CUN Cc nguyn liu v ph gia c s dng sn xut bnh bng lan cun phi theo tiu chun TCVN t yu cu v sinh ca b y t. Bnh c lm t cc nguyn liu: bt m, ng, trng, du thc vt, nc, mch nha Glucose syrup, whey powder, mui, cht nh ho, cht to xp, cht gi m, cht bo qun. Cng thc ca phn bnh Nguyn liu Bt m ng Trng nguyn qu Nc Mch nha Sorbitol Glycerol Palsgaard SA 6610 Whey Powder Du thc vt Mui NaHCO3 Ca(H2PO4)2 Sodium Caseinate Kali sorbat E202 Tng % khi lng 28 22 19 13.4 8 3 2 1.2 1 1 0.45 0.33 0.42 0.15 0.05 100

Kem c lm t cc nguyn liu: shortening, ng, nc, sodium caseinate, hng

vanilla, lactose powder, sorbitol, cht to nh, cht bo qun Nguyn liu % khi lng Shortening 29 Nc 39.5 ng 22 Sodium Caseinate 1 PalsgaardCreamWhip 451 1 Sorbitol 3 Glycerol 3 Vani 1 Palsgaard CreamWhip 415 0.4 Kali sorbat E202 0.1

Mt du: S dng mt du t mua nh my Orana Ph vn chocolate: chocolate mua t cng ty TNHH Phm Minh

2.3.1. Bt m Nguyn liu chnh trong sn xut bnh l bt m trng nghin t la m mm c hm lng protein thp. Bt m ng vai tr l cht to hnh, to khung cho bnh. Bt m cng c vai tr quan trng trong vic to cu trc nng, cng v b mt ca v bnh. Bng 2.3.1 Ch tiu cht lng bt m (TCVN 4359:1999) Ch tiu Cm quan Tn tiu chun Mu sc Mi V Tp cht v c mn -cn trn ry 420 m - qua ry 118 m m Hm lng gluten kh Hm lng tro chua Tp cht st D lng ha cht tr su Vi nm c c t vi nm Yu cu Trng hoc trng ng c trng Mi ca bt t nhin, khng c mi v l Khng c v chua Khng ln ct, t, st Khng ln hn 20% Khng nh hn 80% Khng ln hn 13,5% 8-10% Khng ln hn 0,755 Khng ln hn 3,5 (s ml NaOH 1N trung ha cc acid bo c trong 100g bt) Khng ln hn 30 mg/kg Nm trong gii hn cho php Khng c Khng c

Vt l

Ha hc

Vi sinh

La chn bt m: Bt m sn xut bnh bng lan i hi c hm lng protein mc thp bnh c th t c n xp nh mong mun nhng protein c vai tr to cho bnh c do ,dai nht nh gip bnh bng lan c th cun trn m khng b nt gy . Chn Bt m Bnh ng nhn hiu Cy Ci.

Hnh 2.3.1.1 : Bt m Cy Ci Thng s ca bt m Bnh ng Cy Ci m Ti a 13,8 % mn qua ry 125 m 97 % tro (theo m 14%) Ti a 0,52% Protein (theo % cht kh) Ti a 8,2 % Mua knh phn phi: H Ch Minh Bo qun bt m: bt m phi nhp v trc khi ch bin nn phi bo qun tng i di. Bt c ng thnh bao c bo qun trong kho thong mt m thch hp (88%), nhit 25-30oC, khng c tip xc trc tip vi nn kho. Phng thc bo qun: Nh kho thong mt, c h thng lu thng gi khng nh sng mt tri chiu trc tip . Nn nh kho phi lun sch s kh ro, trnh m t. Nhit thch hp trong kho cho cng tc bo qun l 28 C v m di 70% (bt m bo qun c 06 thng nu nhit 18 C). Bt m lu tr trong kho phi c xp trn Pallets, tt nht nn s dng Pallets nha, nu dng Pallets g phi ph tm bt ln trn. Cc l bt m phi c sp xp cch vch tng nh kho 1 mt, cao ti a khng qu 3 pallets cha hng chng ln nhau v b tr cch nhau khong 40cm 50cm m bo cng vic theo di kim sot v khng kh lun chuyn to thong mt. Trong thi gian bo qun lu kho nu pht hin c su mt phi lp tc cch ly l hng v tin hnh hun trng. bo m hiu qu v an ton cho sc khe phi lin h vi cc cng ty cung cp dch v kh trng chuyn nghip tin hnh hun trng, gim st trc v sau thc hin.

Hnh 2.3.1.2 Minh ho kho cha bt m 2.3.2. Trng g Gip tng thnh phn dinh dng, to mi v thm ngon, cu trc xp n cho bnh. Trng c hm lng cht lng cao ( 72 %) cung cp nc cho vic h ha tinh bt .

Lng trng trng vi protein ovalbumin s bin tnh nhit cao , to cu trc cng chc cho sn phm bnh nng. Cc protein lng trng trng nh Globulin lm tng nht, gim sc cng b mt gp phn lm bn v n nh mm kh trong trong h nh tng Lng c tc dng lm mm bnh bi lng cht bo c trong n. Lng giu lecithin l cht c dng nh ha, tng kh nng gi kh, to mm kh trong h nh tng bt bnh Mu trng ph thuc hm lng carotenoid trong trng, mu ca lng trng cng c nh hng ti mu sn phm khi nng.

La chn trng g S dng trng g ti t TCVN 1858 86 ca cng ty TNHH Ba Hun Phng thc bo qun Bo qun trong kho lnh khng qu 30 ngy 2.3.3. ng Vai tr ca ng: Cung cp nng lng, to v ngt cho bnh Lm bnh c cu trc mm do lm chm v hn ch s hnh thnh gluten To nn mu sc ca bnh sau khi nng Loi ng s dng l ng saccharose tinh th. Ch tiu cht lng ng Bng 2.3.3: Ch tiu cht lng ng (TCVN 6959:2001) Ch tiu Cm quan Mu sc Mi V Trng thi Hm lng saccharose (%) m (%) Hm lng ng kh (%) Hm lng tro (%) Yu cu RE 99,8 0,05 0,03 0,03 RS

Trng sng, vng nh Mi ng c trng, khng c mi l Ngt thanh, khng ln v khc Tinh th ri, kh, tng i mm 99,62 0,07 0,1 0,07

La chn ng: t hng nh my ng Bin Ha sn xut ng tinh luyn RE dng xay nhuyn c b sung mt lng nh tinh bt (khong 3%) trnh vic ht m, to thnh khi dnh. Phng thc bo qun: ng c cha trong bao 40kg, bo qun chung vi kho bt nhng c xp trn pallet hoc k khc.

2.3.4. Shortening Shortening: C tc dng ci thin tnh tan chy trong ming ca lp kem ph trong bnh, gip gim gi thnh sn phm do thay th 1 phn b trong cng thc B: To hng v cho lp kem, tng gi tr dinh dng. Bng 2.3.4: Ch tiu cht lng shortening v b Ch tiu Shortening (TCVN 6048:1995) Mu trng, trng ng Khng c v l Dng paste, mn Khng c tp cht l < 0,1 > 96 < 0,3 <5

Cm quan Mu sc Mi v Trng thi Tp cht m, % Ho hc Hm lng lipid, % Ch s AV mg/g Ch s PV meg/kg Hm lng cht kh khng bo, % S vi khun hiu kh 104cfu/g Vi sinh Coliforms 10 cfu/g La chn shortening T nh cung cp Tng An c thng s nh sau

Hm lng axit bo t do (Palmitic): 0,10% max Ch s Iot (Wijs): 55 ti a im nng chy, shortening c im nng chy thp l cn thit v khng gy cm gic cht bo dnh vm hng: 37 0C Khng cha axit bo cu hnh trans Thng giy c ti PE, PP ng bn trong: 25kg

 Phng thc bo qun: Bo qun nhit thng, ni kh thong trong kho cha bt 2.3.5. Chocolate La chn nguyn liu: t hng cng ty TNHH Phm Minh sn xut Chocolate chip Phng thc bo qun: Bo qun trong kho Bo qun nguyn liu: 2.3.6. Nc Kt hp bt m v cc nguyn ph liu khc to thnh khi bt nho. Ha tan cc thnh phn (ng, mui, protein, pentosan tan.) Nc dng trong bt nho l nc dng cho sn xut. Ch tiu cht lng nc: Bng 1.5: Ch tiu cht lng nc Ch tiu Tn tiu chun Amoniac (NH3) Nitrit ( -NO2 ) Mui n NaCl Ch (Pb) Ha hc Cht hu c ng ( Cu) Km (Zn) St (Fe) Tng vi sinh vt hiu kh Vi sinh vt k kh Vi sinh E.Coli Salmonella Trng giun sn Yu cu < 5 mg/l 0 70- 100 mg/l < 0,1mg/l 0,5 - 2 mg/l 3 mg/l 5 mg/l 0,3 - 0,5mg/l < 100 cfu/ml nc 0 < 20 cfu/ml 0 0 ( trng)

2.3.7. Cc nguyn liu ph Mch nha: C vai tr lm du v ngt cho sn phm. Gp phn tng nht ca khi bt nho gip lm n nh h nh tng, n nh h bt. Mch nha gp phn lm gim hot nc aw ca sn phm, gip tng thi gian bo qun. Dng Mch nha Glucose c DE 42 Bng tnh cht mch nha Glucose c DE 42 ca hng Sigma Ch tiu Tnh cht Thng s Cht kh DS % 80 84 % Ho hc m % 16 20% mu RBU < 20

 nht mPas Carbonhydrate profile %DS

320C 430C 500C Dextrose Maltose Maltotriose

50.000 15.000 7.500 16 20 12 16 10 15

La chn mch nha: t hng sn xut mch nha c thng s ging nh bng trn cng ty Khoai m Ty Ninh, can nha trng lng tnh 25kg hoc trong thng phuy HPPE 280kg

iu kin bo qun: Trong kho iu kin thng Du thc vt: Gip b mt bnh vng p sau khi nng v h tr cho qu trnh nng gip lm mm bnh. c phun ln bng ti trc khi nng v b mt bnh sau khi nng La chn du: S dng du Olein tinh luyn Tng An, Can PE 25 kg iu kin bo qun: Trong kho iu kin thng Mui c tc dng hi ho v ngt theo TCVN 3973 84

2.3.8. Ph gia s dng Cht nh ho cho bnh: Gm cc cht mono-diglyceride, polyglycerol esters, sodium caseinate. Cc cht nh ho c vai tr to h nh tng v lm bn h nh tng, gip hnh thnh cc mng bao ph v gi n nh mm kh trong h nh tng bt. La chn s dng phi hp 2 loi cht nh ho l cht nh ho c gi tr HLB thp v cht nh ho c gi tr HLB cao tng hiu qu Cht nh ho HLB thp

S dng cht nh ho ca hng Palsgaard c tn thng mi Palsgaard SA 6610, l loi cht nh ho thuc nhm mono diglyceride Cht nh ho HLB cao S dng cht nh ho sodium caseinate Cht nh ho s dng cho kem: Palsgaard CreamWhip 440 v Palsgaard CreamWhip 415 Cht to xp: Cht to xp c vai tr to n cho bnh sau khi nng. S dng baking powder l hn hp ca natri bicarbonate NaHCO3 v anhyrous calcium phosphate Ca(H2PO4)2 dng khan nhm trnh hin tng CO2 gii phng ht vo thi in ban u. Khi mi bt u phn ng, CO2 sinh ra khong 20%, nhng sau 10 15 pht cng l thi gian cn thit bnh hon tt qu trnh phi trn v i vo l nng th phn ng gii phng 50% lng kh CO2 cn li gip bnh n u trong qu trnh nng 3Ca(H2PO4)2 + 8NaHCO3 T l NaHCO3 : Ca(H2PO4)2 = 0.8 La chn: Ch tiu ca anhyrous calcium phosphate Ca(H2PO4)2 Assay(As Ca),% Pb, % As, % Heavy metals(As Pb), % Fluoride, % Residue on ignition, % Bao PP 25 kg lt bn trong l giy kraft Ch tiu ca natri bicarbonate NaHCO3 The Total Alkalinity Content(NaHCO3)% Loss On Drying% PH Value(10g/l) Solution Arsenic Content% Heavy Metal Content Bao PP 25 kg lt bn trong l giy kraft Bo qun: Bt n c tnh ht m mnh, do bt n s hp thu m t khng kh v mt tc dng lm n bnh. Cn bo qun trong bao b kn ni kh thong, trnh tc nhn nhit. Whey Powder: Thnh phn chnh l lactose gip lm gim nhit h ho tinh bt, gim nhit bin tnh ca protein gip bnh nhanh t c cu trc trong qu trnh nng. Vic Thng s 99.0-100.5% 0.20% 8.6 0.0001% 0.0005% Thng s 16.8-18.3 0.0005 0.0003 0.0015 0.005 14.0-15.5 Ca3(PO4)2 + 4Na2HPO4 + H2O + 8CO2

b sung ny l do ng v cc cht ho tan lm gim hot nc dn n lm tng nhit h ho tinh bt v nhit bin tnh ca protein. Ngoi ra cc acid amin trong whey powder tham giam vo phn ng Maillard to mu trong qu trnh nng Hng: vanilla extract dng ca hng Nielsen Massey, hoc vani tng hp dng bt

Bo qun vinilla dng extract: Bo qun vanilla ni trnh nh sng, nhit cao, y np k. Nu vanilla b oxy ho bi khng kh s gim mi hng. Khng bo qun vanilla trong vt liu bng kim loi v lm thay i mi hng Cht gi m: Sorbitol, glycerol gip bnh gi m, lm chm s thoi ho tinh bt, lm gim aw , tng thi gian bo qun bnh Bo qun cht gi m: ni thong mt v y nt knh do cht gi m ht nc mnh trong khng kh dn n sai lch trong qu trnh cn lng Cht bo qun: Kali sorbate, acid sorbic c vai tr tng thi gian bo qun ca sn phm bng cch c ch hot ng ca vi sinh vt, cc bin i vt l, ho hc, ho l, ho sinh trong sn phm.Vi ML l 0.025 0,1% khi lng

PHN 3 K THUT CNG NGH

3.1. S QUY TRNH CNG NGH Bt m

Nguyn liu kh Du

Trn s b 1 Trn s b 2 Trn sc kh

Nguyn liu lng

Kh N2 Du

B, shortening, ng, cht nh ho

Qut du bng ti Tri bt bng ti

Phi trn Du

Nng Phun du Lm ngui Ct bnh Tri kem Tri mt du Mt du Ra bnh

Chocolate chip

To hnh Ph vn chocolate Thanh trng uv

Gia nhit

Bao b Thng giy

Bao gi

Kh N2

V hp, thng

Bnh bng lan cun

3.2. Thuyt minh quy trnh cng ngh Phng php trn bt sn xut bnh bng lan quy m cng nghip thng l phng php All in method. phng php ny, tt c cc nguyn liu kh c cho vo my trn, tip theo cho tt c cc nguyn liu t v tin hnh phi trn. Hn hp nh tng bt sau qua my trn sc kh to c xp y l phng php c u im p dng c quy m ln, cho nng sut cao, v lm vic lin tc i hi t thit b nho trn nhng vn to c cu trc bnh mm xp Gim c chi ph nguyn liu trng ti do s dng cc cht nh ho to h nh tng bt bn 3.2.1. Trn s b 1 Mc ch: Trn u v phn tn cc nguyn liu kh v nguyn liu to thnh hn hp nh tng ng nht Thit b: My nho trn gin on, cnh trn ng

Hnh 3.2.1.1 My trn s b Premixer

Hnh 3.2.1.2 Cnh khuy ng trong my trn Thng s cng ngh: Th t cho cc nguyn liu: Bt m, ng, mui, bt ni, cht nh ho, whey powder sau cho cc nguyn liu lng nh: nc, trng g nguyn qu, mch nha, sorbitol, glycerol Thi gian phi trn: 6-7 pht, tc trung bnh 3.2.2. Trn s b 2 Mc ch: Phn tn du ng u vo h nh tng Thit b: My trn s b Premixer Thng s cng ngh: Thi gian trn: 1 - 2 pht Yu cu: t trng ca bt 900 950g/ lit 3.2.3. Trn sc kh Mc ch: to mm kh v phn b mm kh u vo trong hn hp nh tng Thit b: Thit b sc kh lin tc continuous aerator

Hnh 3.2.3.1 Thit b trn sc kh

Hnh 3.2.3.2 Nguyn l hot ng ca thit b

Hnh 3.2.3.3 Cu to roto Nguyn l hot ng ca thit b: Thit b hot ng lin tc, dng nhp liu v dng kh Nitrogen i vo my b tc ng bi lc c hc sinh do cc bnh rng ca roto quay quanh stator, do cc bong bng kh c phn tn ng u vo h nh tng, mc khc cc cht hot ng b mt to thnh mng phim mng bao ly cc bong bng kh, cc cht ho tan trong pha lng cng nh tinh bt to nn nht cao ngn cn qu trnh tch pha v lm bn h nh tng bt. Qu trnh ny sinh nhiu nhit do ma st nn thit b c gii nhit bng nc v o v bn trong roto n nh nhit
Item # 6060 AERATOR MIXER Manufactured by MONDOMIX Model B25, Power 7.5Kw, 1450 rpm. Rated at up to 1000Kgs per hour, depending on type of product.

Thng s cng ngh:

Nhit : khng qu 250C Tc quay roto 1450 rpm Yu cu: t trng ca bt sau khi sc kh 650 750g/ lit 3.2.4. Qut du Mc ch: Chun b: cho tri bt v nng khng b dnh vo thit b, bng ti. Thit b:mng cha du, chi qut chuyn ng ngang hot ng nh rulo quay. Thng s cng ngh: Lng du s dng 4-4,5 kg cho 150 kg bt nho B dy lp du: 1-2 mm Yu cu: Lp du u 3.2.5. Tri bt Mc ch:Chun b: dn du bt ln bng ti chun b cho qu trnh nng Thit b:mng cha bt a bt u vo 1con ln di quay tri bt ln bng ti

Thng s cng ngh: B dy lp bt: 8 mm B rng lp bt: 1000 mm Yu cu: Lp bt c dn u khng trn ra khi bng ti 3.2.6. Nng Mc ch: Ch bin: lm chn bt v to thnh bnh bng lan Hon thin: to mu sc, mi v, cu trc c trng Bo qun: gim m v tiu dit vi sinh vt

Thit b: nng dng hm s dng gas

Hnh 3.2.6 Nguyn l l nng tunnel

Thng s cng ngh: m bt nho: 32-34% Nhit : mi vng nng c nhit khc nhau t 200 250oC Vng 1 Vng 2 Vng 3 250 220 200 Thi gian: tng thi gian 5 - 7 pht. Yu cu: B dy lp bnh nng 12 mm. B rng 1000 mm Mu sc, mi v phi t yu cu m bnh sau nng: 22 24 % 3.2.7. Phun du Mc ch: gip b mt bnh bng hn ng v gi m n nh trong qu trnh bo qun Thit b: cc vi phun c lp t trn bng ti sau thit b nng Thng s cng ngh: Lng du s dng: 0,9 kg cho 150 kg bt nho p sut u phun: 1 kg/cm2 Yu cu: Lp du phun u trn b mt bnh 3.2.8. Lm ngui Mc ch: Trong qu trnh lm ngui, nhit bnh gim v hi m bnh vn tip tc bc hi Thit b: Bng ti li lm ngui c b tr pha trn khu vc to hnh v ct bnh nhm mc ch tn dng din tch bn di to hnh v trang tr bnh ,c c cu rulo gip lt mt bnh chuyn bnh xung khu vc to hnh bnh

Hnh 3.2.8.1 Bng ti lm ngui

Hnh 3.2.8.2 Rulo lt mt bnh Thng s cng ngh: Nhit phng: 24-28oC m khng kh phng: 50-60% Yu cu: m bnh 20 22 % Hot nc: 76 78 %

3.2.9. Ct bnh Mc ch: Chun b: chia bnh thnh 6 di bnh nh v loi phn ra bnh Hon thin: to hnh dng ng nht cho sn phm, loi b phn ra kch thc khng u Thit b: 7 li dao ct dc t cch u nhau trn bng ti v b phn thu hi ra bnh

Thng s cng ngh: Phn ra b loi b 3 4 cm

3.2.10. Trn kem Mc ch: to thnh hn hp kem ng nht vi hng v mong mun Thit b: Bn phi trn c cnh khuy ngang v v o iu chnh nhit, my ng ho 2 cp, my tit trng, my nh kem whipping

Hnh 3.2.10. Thit b trn kem vi cnh khuy ngang vi v o gia nhit Thng s cng ngh: Qu trnh phi trn c 6 giai on Bng 3.2.10: Qu trnh phi trn kem Giai Nhit Cc bc tin hnh on 0C Palsgaard CreamWhip 451 v shortening gia nhit n khi nng chy 1 60 trong thit b gia nhit trung gian acid sorbic, Palsgaard CreamWhip 415,ng v the sodium 2 70 caseinate ho tan vo nc cho tan ht, sau cho sorbitol v gia nhit 3 Cho pha bo, vanilla ho tan vo pha nc 45 4 Tit trng UHT trong vng 4s 144 2 5 ng ho p sut 150/50 Kp/cm 70 6 Sau khi ngui, qua thit b sc kh to xp cho kem 25 Yu cu: Kem trn phi ng nht, mn, c st, c mi vani c trng 3.2.11. Tri kem Mc ch: tng thm cht dinh dng v nng lng, to v bo cho bnh do trong cng thc bnh nn s dng lng bo rt t nn cm c lp kem tng hng v , ng thi gip cho bnh t c dng cun trn khng b bung ra do c dnh Thit b:cc valve tri kem lp t trn bng ti

Thng s cng ngh: Lu lng kem: 15g/35g bnh th Yu cu: Lp mt jam c tri u khng t qung 3.2.12. Tri mt jam du Mc ch: tng thm hng v cho bnh, mt jam c v chua lm cn bng v bo ca kem v v ngt ca bnh Thit b:cc valve tri mt lp t trn bng ti Thng s cng ngh: Lu lng mt: 15g/35g bnh th Yu cu: Lp kem c tri u khng t qung 3.2.13. To hnh Mc ch: Hon thin: to hnh dng bt mt, kch thc v khi lng va s dng cho ngi tiu dng Thit b:gm 6 mp cun t trn bng ti ct thnh di bnh nh, cc con ln cun trn bnh, v dao ct ngang ct thnh tng bnh.

1-Li ca ct dc 2-Thit b tri kem 3-Mp cun bnh 4-Con ln ng

5-Con ln ngang 6-Dao ct ngang 7-Thit b phun cn Hnh 3.2.13.1: Thit b to hnh

Hnh 3.2.13.2: Cc con ln to hnh cho bnh

Hnh 3.2.13.2 Dao ct ngang bnh

Thng s cng ngh: Bnh c chia thnh 6 line. Mi line 14 cm

Vn tc bng ti Vn tc dao ct ngang Yu cu: Kch thc bnh: (71-73)x(25-30)x(30-35) mm Khi lng bnh: 65 2 g Bnh khng bung, v bnh khng try xc nhiu, khng rng rut, khng nt mt ngoi v trong. 3.2.14. Ph chocolate Mc ch: Trang tr b mt bnh Thit b: My ph chocolate Thng s cng ngh: Lu lng chocolate ph ln bnh: 5g/65g bnh Yu cu: Chocolate khng b t nt, trong qu trnh bo qun cho ti khi tiu th chocolate khng b chy

Hnh 3.2.14 My ph hoa vn chocolate vi b phn thu hi v hon lu chocolate 3.2.15. Thanh trng Mc ch: Ko di thi gian bo qun ca sn phm Thit b: Thit b thanh trng UV dng bng ti

Hnh 3.2.15 Thit b thanh trng bng ti s dng n UV Thng s cng ngh: Tc ca bng ti cng chnh l thi gian lu thi gian thanh trng ca sn phm 3.2.16. ng gi Thit b ng gi c np kh nitrogen vo to cng cho bao b Mc ch: Bo qun: to iu kin ym kh, cch ly vi mi trng bn ngoi. cng bao b lm gim cc tc dng c hc ln bnh D dng phn phi v vn chuyn sn phm Hon thin: phn chia sn phm vo bao b hnh dng bt mt Thit b:bao gi ghp m c np kh nitrogen

Thng s cng ngh: Bao b: plastic c cu to 5 lp nh sau: Lp graphics carrier Lp mc in Lp kt dnh Lp ngn cch Lp lm kn Lp ngoi (cn gi l lp graphics carrier): c lm bng OPP (Oriented Polypropylene) c tc dng tng cng chng m, tng cng cho bao b, trnh thng l, try xc bo v lp mc in bn trong. Lp mc in: cha tt c cc thng tin v sn phm theo quy nh v vic ghi nhn cho bao b hin hnh. Lp kt dnh: c lm bng PE (Polypropylene), PVDC (Polyvinylidene dichloride), hay EVOH (Ethylene Vinyl Alcohol) kt hp vi OPP c tc dng kt dnh nh keo dn. Lp ngn cch: thng lm bng OPP c trng nhm, c tc dng ngn cn s tip xc vi mi trng, c th ngn c ti 99.9% nh sng. Lp lm kn: lm bng nha PP, n s chy ra lm kn bao b khi ghp m.

Khi lng bao b: 3g Nhit ghp m: Dao p trn: 2150C. Dao p di: 2200C. Dao p bng: 2350C Lu lng kh nitrogen Yu cu: Bao b phi c tc dng bo v sn phm bn trong khi s va chm c hc hay thay i v hnh dng, cu trc v quan trong nht l mi v. Do , bao b phi t cc yu cu sau:

Kn hon ton ngn cn ti a s tip xc ca sn phm vi mi trng, tr nh s oxy ho v ht m. Cc ng ghp m phi t yu cu, khng b cn, bung, nhn ti cc m ca bao b. C kh nng cn tr tt nh sng chiu vo. Ngn c s khuch tn ca cc cu t hng ca sn phm ra ngoi. Trnh va chm c hc lm v nt sn phm. trnh iu ny trong qu trnh ng gi ta c th thi kh tr vo ti bao b phi c cng phng nht nh (lu lng kh nitrogen ph hp). V tr hnh nh ca sn phm phi v tr ph hp trn bao b.

3.2.17. V hp, thng Mc ch: Hon thin: sau khi ng gi, bnh s c cng nhn cho vo hp sau c cha trong thng carton d vn chuyn. Thit b:my dn thng carton lm vic t ng

PHN 4 CN BNG VT CHT 4.1. K hoch sn xut ca nh my S liu ban u: Phn xng sn xut bnh bng lan cun vi nng sut 5 Tn/ ngy Bng 4.1 Biu thi gian sn xut ca phn xng trong nm Thng 1 2 3 4 5 6 7 8 9 10 11 12 C nm S ngy 22 24 12 24 25 26 27 26 25 27 25 27 290 Nh my lm vic lin tc 12 thng, ngh cc ngy l, ch nht, mt ngy lm vic 1 ca 8 ting. Trong thng 3 nh my sn xut na thng, cn li na thng nhm bo tr my mc

Nng sut ca phn xng trong 1 gi: Trong 1 ca lm vic 8h th thi gian phn xng sn xut bnh n nh v lin tc l 7h; tng thi gian chun b nguyn liu u gi, lm v sinh trc v sau ca lm vic l 1h 5 tn sn phm / ngy = 700 kg sn phm /h

4.2. Tnh cn bng vt cht 4.2.1. Phn bnh Bng 4.2.1 Thnh phn phi trn cho 1 m trn bt STT Thnh phn m, % T l, % Lng cho 1 m trn bt kg 1 Bt m 14 28 28 2 ng xay 0.5 22 22 3 Trng ti nguyn 75 19 19 4 Nc 100 13.4 13.4 5 Mch nha 20 8 8 6 Sorbitol 30 3 3 7 Glycerol 0.5 2 2 8 Cht nh ho 1 1.2 1.2 9 Whey powder 5 1 1 10 Du thc vt 0 1 1 11 Mui 3 0.45 0.45 12 NaHCO3 1 0.33 0.33 13 Ca(H2PO4)2 1 0.42 0.42 14 Sodium Caseinate 5 0.15 0.15 15 Kali sorbat E202 1 0.05 0.05 Tng 100 100

Nc t do, kg 3.92 0.11 14.25 13.4 1.6 0.9 0.01 0.012 0.05 0 0.0135 0.0033 0.0042 0.0075 0.0005 34.281

Tng khi lng nguyn liu cho 1 m nho trn l 100 kg. Trong , c 65.72 kg cht kh v 34.28 kg nc Thi gian nho trn cho 1 m bt l 8 pht, sau bt s c bm vo bn cha trung gian v c nhp liu vo my trn sc kh hot ng lin tc. Khi bt sau khi sc kh c bm ln bng ti v tt c cc qu trnh sau u din ra lin tc Tn tht ca bnh qua cc qu trnh, tnh theo cht kh STT Cng on 1 Trn s b 2 Trn sc kh 3 Tri bt bng ti 4 Ct bnh 5 Nng 6 Lm ngui 7 Tri kem 8 Ph mt

Hao ht 0.4 % 0.2 % 0.2 % 5% 0.1% 0.1% 0 0

9 10 11

Ph chocolate Thanh trng UV Bnh b sai li

0 0 5%

STT 1 2 3 4 5 6 7 8 9 10 11

Tn qu trnh Trn s b Trn sc kh Tri bt bng ti Nng Lm ngui Ct bnh Tri kem Ph mt Ph chocolate Thanh trng UV Bnh b sai li

Bng tn tht ca phn bnh Lng vo, kg m, % Cht Tng Nc Vo Ra kh 100.00 65.72 34.28 34.28 99.60 65.46 34.14 34.28 34.28 99.40 65.33 34.07 34.28 33.28 97.72 65.20 32.52 33.28 25.00 86.84 65.13 21.71 25.00 23.00 84.50 65.07 19.44 23.00 22.50 79.76 61.81 17.95 22.50 22.00 79.25 61.81 17.43 22.00 22.00 79.25 61.81 17.43 22.00 22.00 79.25 61.81 17.43 22.00 21.00 78.24 61.81 16.43 21.00 21.00

Lng ra thc, kg Cht Tng Nc kh 99.60 65.46 34.14 99.40 65.33 34.07 97.72 65.20 32.52 86.84 65.13 21.71 84.50 65.07 19.44 79.76 61.81 17.95 79.25 61.81 17.43 79.25 61.81 17.43 79.25 61.81 17.43 78.24 61.81 16.43 74.33 58.72 15.61

4.2.2. Phn kem, mt v ph chocolate

STT 1 2 3 4 5 6 7 8 9 10 Thnh phn Shortening Nc ng Sodium Caseinate PalsgaardCreamWhip 451 Sorbitol Glycerol Vani bt Palsgaard CreamWhip 415 Kali sorbat E202 Tng m, % 1 100 0.5 5 1 30 0.5 5 1 1 T l, % 29 39.5 22 1 1 3 3 1 0.4 0.1 100 Lng cho 1 m trn kg 58 79 44 2 2 6 6 2 0.8 0.2 200 Nc t do, kg 0.58 79 0.22 0.1 0.02 1.8 0.03 0.1 0.008 0.002 81.86

Kem c thnh phn cht kh l: 59%, m l 41% Qu trnh chun b kem c th c chun mt phn xng khc trong nh my v t phn xng s phn phi kem cho cc phn xng sn xut bnh khc nhau. Ti phn xng bnh bng lan ch thc hin qu trnh nh bng kem bng my whipping cream hot ng lin tc Tn tht qua cc qu trnh ph kem mt tnh theo cht kh STT Cng on Hao ht 1 nh bng kem 0.4 %

2 3 4

Tri kem Tri mt Tri chocolate

0.3 % 0.3 % 0.3 %

Bnh bng lan cun thnh phm c khi lng 70g: Trong : Phn bnh l: 40g Phn kem: 10g = 25% khi lng bnh Phn mt du: 15g = 37.5% khi lng bnh Phn ph chocolate: 5g = 12.5% khi lng bnh Theo bng tnh ton tn tht phn bnh th 100 kg hn hp nguyn liu u vo sau khi nng v qua qu trnh thanh trng UV th thu c 78.24 kg bnh bng lan. Do : Theo l thuyt Theo thc t tnh theo hao ht kg kg Khi lng phn kem 19.56 19.70 Khi lng phn mt 29.34 29.43 Khi lng phn chocolate 9.78 9.81 Nh vy 1 m trn bt 100kg sn xut c lng bnh l: 74.33 + 19.56 + 29.34 + 9.78 = 133.01 kg bnh 1 ngy thc hin trn 38 m bt s sn xut c 5054 kg bnh

4.3. Kt qu Lng nguyn liu s dng cho 1 ngy sn xut: STT 1 2 3 4 Thnh phn Bt m ng xay Trng ti nguyn Nc Lng cho 1 m trn bt kg 28 22 19 13.4 Lng cho 1 ngy sn xut kg 1064 836 722 509.2

5 6 7 8 9 10 11 12 13 14 15 16 17 18

Mch nha Sorbitol Glycerol Cht nh ho Whey powder Du thc vt Mui NaHCO3 Ca(H2PO4)2 Sodium Caseinate Kali sorbat E202 Kem Mt Chocolate

8 3 2 1.2 1 1 0.45 0.33 0.42 0.15 0.05 19.70 29.43 9.81

304 114 76 45.6 38 38 17.1 12.54 15.96 5.7 1.9 748.6 1118.34 372.78

PHN 5 TNH CHN THIT B 5.1. Lch lm vic ca nh my Phn xng lm vic 290 ngy / nm ( tr cc ngy ngh l, Tt v ch nht) Mi ngy lm vic 8 gi. Bui sng, khi bt u lm vic, t 7h30 8h00, cng nhn chia lm 2 nhm: - Nhm 1: V sinh thit b trc khi vn hnh.

Nhm 2: n kho chnh ca nh my nhn nguyn vt liu cho ngy sn xut v vn chuyn xung kho.

5.2. Lch lm vic ca cc thit b chnh Bng thi gian hot ng ca cc thit b chnh theo tng ca: STT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Thit b My trn s b My trn sc kh Thit b tri bt L nng Bng ti lm ngui Dao ct bnh dc My nh kem Tri kem Tri mt Trc ln cun trn bnh Dao ct ngang Ph chocolate Thanh trng UV ng gi M 1 Bt u Kt thc 8:00 8:09 8:10 8:12 8:08 8:19 8:30 8:25 8:30 8:31 8:31 8:32 8:28 8:33 8:35 M 2 Bt u Kt thc 8:11 8:20 M 38 Bt u Kt thc 16:00 15:9 15:10 15:12 15:13 15:19 15:30 15:25 15:30 15:30 15:31 15:32 15:32 15:33 15:35

5.3. Thit b chnh 5.3.1. Thit b trn s b

Loi thit b: Nho trn gin on, cnh khuy ng Nng sut: 200 kg bt / m Cng sut: 1.5 KW c th iu chnh tc bi b iu khin bin tn Thit b i km bm trc vis 3KW V o h nhit bng nc v b in tr gia nhit 3KW

5.3.2. Trn sc kh

Loi thit b: Hot ng lin tc Tc quay roto 1450 vng/pht Nng sut: ti a 1000 kg/h

Cng sut: 7.5KW

5.3.3. L nng tunnel

La chn hm nng s dng gas, c cc thng s nh sau: C 3 vng iu chnh nhit khc nhau, nhit cao nht cn t 2500C B rng x chiu di hm: 1m x 16m Cng sut in: 150 kw Thi gian nng: 6 pht Tc bng ti nng 3.6 4m/s

5.3.4. Thit b nh bng whipping cream

Thit b hot ng lin tc Kch thc RxSxC: 30x50x50 cm Nng sut 300 lt/h

Cng sut: 0.7KW 5.3.5. Thit b ph chocolate

Thit b bao gm thng khuy trn c gia nhit v b phn thu hi chocolate Cc ng ng dn, b mt tip xc vi chocolate u c v o gia nhit trnh nguy c chocolate ng c lm tc nghn Tc bng ti c th iu chnh theo mun Kch thc thit b DxRxC: 2010x580x1500 mm Kch thc bng ti: 1200 mm Cng sut 3 KW

5.3.6. Thit b thanh trng UV

Kch thc DxRxC: 6x0.7x0.8 m Cng sut: 0.75w Khi lng: 450kg Thit b c th iu chnh tc bng ti

5.3.7. My ng bao b

Hnh Error! No text of specified style in document.-1: My ng bao b Bng Error! No text of specified style in document.-1: Thng s my ng bao b M hng Chiu rng mng Chiu di bao b Chiu rng bao b Chiu cao bao b ng knh mng Tc ng gi Cng sut Kch thc my (mm) Tng trng lng Lu Xut x: Guangdong China Cng ty: Guangzhou Mingke Packaging Machine Co., Ltd. Chn 3 my MK-250S. Hai my hot ng mt my d tr. 5.3.8. Bng ti Bng ti dng bng: dng cho qu trnh dn bt, chuyn bnh sau khi nng sang bng ti vo khu vc lm ngui, to hnh v ng gi bao b plastic v bao b giy cho sn phm. MK-250B MK-250D Ti a 250mm 65~190mm 90~220mm 120~280mm 30~110mm Ti a.40mm Ti a. 55mm Ti a.320mm 40~230bao/pht 220V,50/60Hz ,2,4KVA (L)3770(W)670(H)1450 800Kg B phn bm kh ty chn MK-250S Ti a 180mm 45-90mm 30-80mm Ti a.35mm 60-330bao/pht

Hnh Error! No text of specified style in document.-2: Bng ti bng Polyurethane dng cho to hnh n ng bao b Cng ty: Nam Thnh Long 13/1H Trung ng, P.Thi Tam Thn, H.Hc Mn Tp.H Ch Minh Kch thc: rng 1.2 m, di 20 m Cng sut: 60 W/m

Hnh Error! No text of specified style in document.-3: Bng ti li dng cho lm ngui Cng ty: Nam Thnh Long 13/1H Trung ng, P.Thi Tam Thn, H.Hc Mn Tp.H Ch Minh. Kch thc: rng 1.2 m, di 37 m

5.4. c lng din tch kho cha nguyn liu v sn phm 5.4.1. Din tch kho cha nguyn vt liu V nguyn vt liu c cung cp t kho chnh. Mi ngy, trc khi bt u ca lm vic s c mt nhm trc c phn cng vn chuyn nguyn liu t kho chnh ca nh my v cha kho tm trong phn xng vi khi lng: STT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Thnh phn Bt m ng xay Trng ti nguyn Nc Mch nha Sorbitol Glycerol Cht nh ho Whey powder Du thc vt Mui NaHCO3 Ca(H2PO4)2 Sodium Caseinate Kali sorbat E202 Kem Mt Chocolate Lng cho 1 ngy sn xut kg 1064 = 27 bao 836 = 21 bao 722 = 14.440 qu 509.2 304 = 2 thng phuy 280kg 114 = thng phuy 270kg 76 = thng phuy 250kg 45.6 38 38 17.1 12.54 15.96 5.7 1.9 748.6 1118.34 372.78

PHN 6 CN BNG NNG LNG 6.1. Tnh nc * Lng nc dng trong 1 ngy sn xut bao gm: - Nc trong nho trn bt: 26L/m - Nc trong phi trn nhn: 10L/m Tng lng nc dng = 108L/ngy * Nc sinh hot * Nc v sinh thit b 6.2. Tnh in Nng lng in s dng l c cung cp t mng li in quc gia, s dng mng 3 pha: 220V/380V. Nh my c trang b 1 my pht in d phng khi xy ra s c, mt in. 6.2.1. in ng lc S my hot dng 1 1 1 1 1 1 1 20 m 37 m 1 1 Bng. Cng sut in ca cc thit b Thit b Trn s b Trn sc kh Tri bt L nng My nh kem Tri kem v mt Ph chocolate Bng ti bng Bng ti li Thanh trng UV ng bao b Tng Nng sut 100 L/m 545 kg/h 545 kg/h 300 L/h Cng sut 1,5 kW 7,5 kW 1,5 kW 150 kW 0.7 kW 1.5kW 3kW 60 W/m 60 W/m 0.75kW Thi gian hot dng 8 pht x38 m Lin tc 7h Lin tc 7h Lin tc 7h Lin tc 7h Lin tc 7h Lin tc 7h Lin tc 7h Lin tc 7h Lin tc 7h Nng lng kWh 7.6 52.5 10.5 1050 4.9 10.5 21 8.4 15.54 5.25 28

170 4 kW Lin tc 7h bao/pht 164.19 Kw v 1200kW cho l nng

- Tng cng sut in ca cc thit b chnh: 164.19 kW - Khi tnh ton cn lu 10% cng sut ph tr ca ng c Ta c cng sut ng lc ca phn xng Png lc = 164.19*110% = 180.6kW

- Khi tnh ton, cn lu h s s dng khng ng thi k. Dy chuyn t thit b to tm n thit b nng v t sau khi vo bng ti khun n ng gi l lin tc. Ta chn h s s dng khng ng thi k = 0.9. - T , tnh c cng sut cn thit cho in ng lc: P1 = Png lc * k = 180.6 * 0.9 = 162.54 kW 6.2.2 in dn dng - in dn dng bao gm in cn cho chiu sng v sinh hot, c ly gn ng bng 10% in ng lc vi h s s dng khng ng thi chn bng 0.8. P2 = 10%*P1*k = 10%*162.54*0.8 = 13 kW - Ta c tng cng sut: P =P1 + P2 +Pl nng= 162.54 + 13 + 1050 = 1225.54 kW So snh vic s dng in v gas nng bnh: Gi in p dng t 7/2012 cho i tng sn xut s dng in di 6kV: Gi bnh thng 1278 Gi thp im 814 Gi cao im 2306 Do khung gi s dng l nng trong khong 8h 16h, c 2 gi cao im v 5h cn li nm trong khung gi bnh thng, nn gi in trung bnh l 1572 Cng sut l nng l 150KW vy 1 gi ht 235.800 Nu s dng gas th 1 gi tiu th 10kg gas ht 288.000 Cho nn s dng in hp l hn
1. Gi bnh thng a) Gm cc ngy t th Hai n th By - T 04 gi 00 n 9 gi 30 (05 gi v 30 pht); - T 11 gi 30 n 17 gi 00 (05 gi v 30 pht); - T 20 gi 00 n 22 gi 00 (02 gi). b) Ngy Ch nht T 04 gi 00 n 22 gi 00 (18 gi). 2. Gi cao im a) Gm cc ngy t th Hai n th By - T 09 gi 30 n 11 gi 30 (02 gi); - T 17 gi 00 n 20 gi 00 (03 gi). b) Ngy Ch nht: khng c gi cao im. 3. Gi thp im Tt c cc ngy trong tun: t 22 gi 00 n 04 gi 00 sng ngy hm sau (06 gi).