Description of the enterprise
Flour-grinding production on which Altyn dan LLC makes processing of wheat in flour is the largest enterprise for processing power in the Republic of Kazakhstan. Power of melzavod in Altyn Dan LLC of 500-700 tons/days that allows to process 150 000-280 000 tons of wheat a year.
All other melzavoda, mills, etc. on SKSU have processing power from 100 tons/days and less.
And by that aren't fundamental competitors of this flour-grinding production not only by quantity, but also on quality of the produced flour since a basis of flour-grinding production of Altyn Dan LLC is melzavoda which are equipped with the high-performance equipment of the last generation across the CIS.
Melzavoda have the full-fledged zernoochistitelny and razmolny lines allowing quickly (i.e. in a stream) to work with various types of wheat and from various areas of growth, at the same time to receive finished goods (flour of 3 grades) best quality that is especially important for production bakery and confectionery.
Flour exit on the melzavodakh reaches 74% that respectively on grades makes:
high-grade flour – 30%,
flour 1/grade – 36%,
flour 2/grade – 8%,
bran – 23%.
Such high efficiency and technological effectiveness of flour-grinding production is appreciated by consumers, the remains on a finished goods warehouse are equal daily, the daily productivity of melzavod.
Supply of grain for Altyn Dan LLC is carried out by generally railway transport from the Northern regions of Kazakhstan, mostly from the Akmola region where Altyn Dan LLC has the elevators with a single capacity of storages of 140 thousand tons.
The main consumers of our production are representatives of small and medium business of the Southern Kazakhstan area and the border areas of Uzbekistan, including, Tashkent in which representative offices of our enterprise are open.
Marketing plan
To sell the product, it is better to open a site for wholesale and retail sales of carpets. To attract customers, you should place advertising in various publications dedicated to design, interior, needlework, carry out sales and make discounts. Using the capabilities of the designer, you can make carpets with a pattern to order.
STEP analysis
Political tendencies:The President of Kazakhstan and the Government support business owners and representatives of small business. There is a probability that fuel prices and energy carriers will increase. The legislation on employment becomes more rigid, the increasing knowledge is required. Influence of integration with the markets of neighboring countries will be big.
|
|
|
Economic tendencies:The sector extends. The exchange rate will increase. Respectively it will play an important role in pricing. Among the qualified and not qualified labor unemployment rate is very high.
Social tendencies:Expectation of people on improvement of the standard of living will favorably influence business. Change of structure of family won't influence business in any way. Decrease in guarantees of employment, increase in short-term contracts, subcontract works won't favorably affect business, people will have no guarantor on the future.
Technological tendencies:New production technologies will only be favorable for our business. Growth of use of computers for conducting account, control of expenses and communication – it is very favorable.
Natural tendencies:Increase in level of ground waters, salinization of the soil, erosion and the top watershed – in any way won't affect business.The LPCS-analysis is provided on table 17.
Table 17 –LPCS-analysis
| Strengths | Weaknesses |
| Modern equipment Proximity to a source of raw materials Low expenses by production Attractive investment climate The developed transport infrastructure | Potential risks High competition The shortage of the trained technicians Lack of investment |
| Opportunities | Threats |
| Use of modern technologies will give a vozvozhnost to improve quality of goods | Decline in production |
Organizational plan
Management
Information about alleged employees: Talasova Nadira
The manager who would have a real idea in this branch is necessary and I had practice on this aspect.The salary makes 80 thousand tenges for today, increase in the salary is in the future planned. Also it is provided additional conditions for, namely privileges, extra charges are planned for personnel.
Every year increase in volume of product sales is planned that in turn will demand additional labor. In this regard the enterprise intends to increase the number of workers.
|
|
|
Production of carpets requires the room from 500 sq.m. in which besides the shop have to there is a warehouse under raw materials and finished goods, a bathroom, a convenient entrance. For equipment maintenance it is necessary to employ about 10 people: several operators, technologist, managing director. Also the designer who will develop patterns for carpets is required.
Table 18– Balance of working hours of one expert
| Indicators | Size indicator | |
| in days | in hours | |
| 1 Calendar fund of time, Fc, d. | 365 | - |
| 2 Number of the days off (festive and output),Fp, d. | 118 | - |
| 3 Nominal fund of working hours, Fn, d. | 247 | - |
| 4 Absence from work, Fabs, d. | 9,88 | - |
| 5 Attendance fund of working hours, Fa, d. | 237,12 | - |
| 6 Duration of the working day on the mode, Тwd, h. | - | 8 |
| 7 Intra replaceable losses of working hours, Тlos ,h. | - | 0,15 |
| 8 Average duration of the working day, Тav, h. | - | 7,85 |
| 9 Valid (effective) fund of working hours, Fv, h. | - | 1861,4 |
Table 19–Information about performers of the project
| Position | Amount, man. | Employment coefficient | Monthly salary, tenge | Hour rate, tenge |
| Director of quality | 1 | 0,7 | 105550 | 636,6 |
| Head of laboratory | 1 | 0,8 | 102470 | 618,0 |
| Chief technologist | 1 | 0,6 | 106350 | 641,4 |
| Total | 3 | 2,1 | 314370 | 1896 |
Table 20 – Calculation of labor input of the project
| Namestage | Specific weight, % | Labour input, man.-h | Number of performers, man. |
| 1 Preparatory stage | 10 | 72 | 2 |
| 2 Theoretical stage | 30 | 112 | 1 |
| 3 Design stage | 40 | 256 | 3 |
| 4 Final stage | 20 | 200 | 1 |
| Total | 100% | ∑640 | - |
|
|
|
Prodaction plan
Technological process consists of the following operations: acceptance and preparation of raw materials, normalization, homogenization, pasteurization and cooling, a zakvashivaniye, souring in special capacities, coolings of a clot, maturing of a clot, fasovaniye.
Raw materials.
Kefir is developed in the reservoir way from the whole genuine normalized milk not below the second grade, acidity by no more than 19 0 T, with a density not less than 1,0278 kg/m3, with various mass fraction of fat therefore initial milk is normalized to the required mass fraction of fat. At normalization of whole milk on fat there can be two options: it is more fat in whole milk, than it is required in production, and it is less fat in whole milk, than it is required. In the first option fat is partially selected by separation or add fat-free to initial milk. In the second option for increase in fat content of initial milk add to him cream. One of the simplest ways of normalization on fat – normalization by mixing in the capacity of the calculated amounts of the normalized milk and the normalizing component (cream or skim milk) at careful hashing of mix.
Thermal treatment and homogenization.
Pasteurization of milk is made for the purpose of destruction of vegetative forms of microflora, including pathogenic. The most widespread way in production of fermented milk products – short-term pasteurization at a temperature of 85-87 0 C with endurance within 5-10 min. or at 90-92 0 C with endurance of 2-3 min. with the subsequent cooling up to the zakvashivaniye temperature. The mode of pasteurization has to provide the set properties of a ready-made product, in particular organoleptic indicators (taste, the necessary viscosity and density of a clot). High temperatures of pasteurization cause a denaturation of serumal proteins, at the same time hydration properties of casein increase. It promotes formation of more dense clot which well holds moisture that interferes with office of serum at storage.
Homogenization is a smashing (dispergating) of fatty balls by impact on milk of considerable external efforts. In processing the sizes of fatty balls and speed of emerging decrease. There is a redistribution of obolochechny substance of a fatty ball, the fatty emulsion is stabilized, and the homogenized milk doesn't settle. Now apply the two-level homogenization excluding adhesion of parts of fatty balls at the exit from a valvate crack of the homogenizing head. Homogenization is carried out at a temperature of 60-65 0 C and pressure of 15-17,5 MPas (125-175 atm). After pasteurization and homogenization mix is cooled up to the zakvashivaniye temperature.
|
|
|
Zakvashivaniye and souring of milk.
By production of kefir usually apply the ferment made on kefiric fungi. Their main representatives are lactic sticks, lactic streptococci, including aromatobrazuyushchy and milk yeast like Torula. Casual microflora of grains consists of sporous sticks, acetic bacteria, dairy pleseny, filmy yeast, bacteria of the Colii group of the ave.
For preparation of kefiric ferment dry kefiric grains keep in warm water (25-30 0 C) within a day, changing her during this time 2-3 times. After that water is merged, and the bulked-up grains fill in with the warm milk taken in tenfold quantity in relation to the volume of fungi.
For development of kefir with characteristic taste and strong consistence it is necessary to use the production ferment matured after souring at a temperature of 10-12 0 C within 12-24 hour. Ferment which mass usually is 5% of mass of the fermented mix is brought in the mix cooled up to the zakvashivaniye temperature. Mix is skvashivat at a temperature of 23-25 0 C before formation of a milk protein clot acidity of 80-100 0 T (рН 4,5-4,65). During souring there is a reproduction of microflora of ferment, the acidity increases, coagulates casein and the clot is formed. After the end of souring the product is immediately cooled.
Hashing and cooling of a clot.
After souring kefir is mixed and cooled up to the maturing temperature. Hashing of a product is begun in 60-90 min. after the beginning of time of his cooling and out within 10-30 minutes. The clot mixed and cooled up to the temperature of 20 0 C leave alone
Maturing of kefir.
Duration of maturing of kefir is 6-10 h. During maturing yeast becomes more active, there is a spirit fermentation therefore in a product the alcohol, carbon dioxide and other substances giving to this product specific properties are formed.
Hashing and pouring.
After maturing time, before pouring kefir in the tank is mixed by 2-10 min. Packing and marking are made according to requirements of the standard of this product. For the purpose of improvement of consistence of a ready-made product, the packed kefir is recommended to be matured in the refrigerator before realization. At achievement by kefir of the required indicator of conditional viscosity and temperature of 6 0 C technological process is considered finished and the product is ready to realization.
Financial plan
Calculation of costs of development of production schedules
Table 21 – Calculation of costs of materials and purchased products
| Name of material | Value, tenge |
| Paper | 2500 |
| Office supplies | 6700 |
| ST RK 1.5-2013 | 3 250 |
| ST RK 1.10-2013 | 2 250 |
| ST RK 1.7-2003 | 1 650 |
| GOST 55971-2014 | 680 |
| GOST 3987-2013 | 750 |
| Total | 17780 |
| Transport and procuring expenses | 5 350 |
| Total | 23 130 |
Table 22 – Costs of the equipment
| № | Name of equipment | Amount | Value, tenge | Estimated cost | Sum of depreciation charges, tenge | |
| % | tenge | |||||
| 1 | Equipment | 1 | 350000 | 350000 | 10 | 35000 |
|
| In total | 1 |
| 350000 | 35000 | |
Table 23 – Calculation of costs of operation of the special equipment
| № | Indicator | Values by types of the equipment | ||
| Computer | Printer | Laboratory equipment | ||
| 1 | Book value of a unit of equipment, tenge | 220000 | 51000 | 62000 |
| 2 | Norm of depreciation of the equipment, % | 40 | 25 | 40 |
| 3 | The number of the working days in a year, d. | 33 | 7 | 40 |
| 4 | Standard number of hours of operation of the equipment in day, h. | 8 | 8 | 8 |
| 5 | Depreciation charges from the equipment, tenge/h | 88000 | 12750 | 24800 |
| 6 | Norm of expenses on prevention of the equipment, % | 20 | 10 | 40 |
| 7 | Costs of prevention of the equipment, tenge/h | 17600 | 1275 | 9920 |
| 8 | Equipment capacity, kWt | 0,29 | 0,15 | 2,1 |
| 9 | Electric power cost, tenge/kWt-h | 13,62 | 13,62 | 13,62 |
| 10 | Electricity cost, tenge/h | 2038 | 1054 | 14758 |
| 11 | Total cost of hour of operation of the equipment, tenge | 7,7 | 4 | 60 |
| 12 | The number of the hours fulfilled by the equipment (directly for development of the project), h | 264 | 56 | 320 |
| 13 | Quantity of units of the operated equipment, piece | 3 | 1 | 1 |
| 14 | Total costs of operation of the equipment, tenge (by types) | 258038 | 55054 | 457155 |
| 15 | In total costs of operation of a special equipment, tenge | 770247 | ||
Table24 – Calculation of labor costs and social needs
| Performer's position | Expenses of time for development of the project, h | Hour rate of the performer, tenge | Number of performers, man. | Salary for the period of development of the project, tenge |
| Director of quality | 200 | 636,6 | 1 | 105550 |
| Head of laboratory | 210 | 618,0 | 1 | 102470 |
| Chief technologist | 230 | 641,4 | 1 | 106 350 |
| Total | 640 | 314370 | ||
| Additional salary (20%) | 62 874 | |||
| Social tax of all (13 %) | 40868 | |||
Table 25– Technical and economic indicators of the project
| Name of article of expenses | Sum, tenge |
| 1 Materials and purchased products | 23130 |
| 2 Special equipment for scientific and experimental works | 457155 |
| 3 Main salary of performers | 314370 |
| 4 Additional salary of performers | 62 874 |
| 5 Social tax | 40868 |
| 6 Costs of operation of the equipment | 32479 |
| 7 Estimated cost of development of the project | 770247 |
Risk analysis
The packed carpets have to be stored in the dry, aired room. Mechanical influence and hit of sunshine are inadmissible. Them it is necessary to have on a podtovarnik and racks at distance from a floor not less than 20 cm. Pack bales of carpets into a nonwoven tare cloth or a polyethylene film.
Purpose of assessment of risk – to reveal that economic, social, technical, etc. factors which can influence achievement of the goals, put in the business plan. Identification of such factors allows to predict development of production and to develop the measures allowing to reduce impact of risks on activity of the enterprise.
Risk management assumes application of methods of their decrease, of which is considered to be main:
- distribution of risk;
- insurance;
- reservation of means.
It should be noted that the volume of expected investments will be directed to creation of material assets – the equipment, buildings, constructions. Therefore the following events leading to decrease in risks are provided:
1. Increase in reliability of processing equipment by use of import accessories and full automation (decrease in accident rate of technology, technical risks).
2. Insurance of property in insurance company (decrease in risk of loss of property as a result of natural disaster, accident or the fire).
Social aspects
Creation of an object in Kazakhstan will allow to resolve an issue with unemployment in this region. Increase in the output is in the long term planned that will lead to hiring of additional labor.
Impact on the environment
Much attention at the enterprise is paid to environmental protection, the solution of environmental problems. Besides reconstruction and expansion of productions the solution of such important problem as ecological safety is necessary. Therefore, at the enterprise the long-term ecological program including the works which are cardinally changing technology of the main production and the principle of operation of economy is developed.
Conclusion
The diploma project has been performed on production of kefir of Altyn Dan LLC. Metrological support of production kefir for improvement of a control system of quality on the basis of development of standards of the organization and actions for introduction of metrological requirements in the field of quality was the purpose of the degree project. During the solution of a goal the following tasks have been solved: data on the characteristic and purpose of kefir are reflected, the technological scheme of production of kefir is provided and gages for each size of the measured parameter are chosen, the information on a neomenklatura of indicators of quality of kefir and qualimetrical assessment is supplied, assessment of level of quality is carried out by a differential method, information on the main static methods of management of quality is reflected, the control Shukharta card on the measured kefir productivity indicators is made, given techniques of test of kefir, the quality management system designation, an algorithm of action for improvement of a quality management system on Altyn Dan LLC on the basis of data of the analysis of the existing quality system is explained, is described the characteristic of all harmful potential factors for workers of production and are developed an action for elimination of these factors, the business plan is developed for the degree project.
Түйіндеме
Дипломдық жоба «Алтын дән» ЖШС айранды өндіру тізбегінің сапа жүйесін сараптау және метрологиялық қамтамасыз ету» тақырыбына орындалған.
Дипломдық жобада өнімнің сапасын жоғарылату үшін сапа менеджмент жүйесін жақсарту шараларына талдау жұмыстарын өткізіп нормативтік құжаттамаларды және айран өндірісне метрологиялық қамтамасыз ету жұмыстары енгізілген. Жобаға әзірленген іс-шаралар тиімді деп айтуға болады.
Резюме
Дипломный проект выполнен на тему «Анализ системы качества линии по производству кефира и метрологическое обеспечение на ТОО «Алтын Дән».
Для повышения качества продукции в дипломном проекте проведен анализ системы управления качеством производства кефира с разработкой нормативной документации и проведено метрологическое обеспечение технологического процесса, что позволяет говорить об эффективности проведенных мероприятий.
Summary
The diploma project is made on a subject «Analysis of the quality system of the kefir productionline and metrological support at «Altyn Dan» LLС.
For improvement of quality of production in the degree project the analysis of a control system of quality of production of kefir with development of standard documentation is carried out and metrological support of technological process is carried out that allows to speak about efficiency of the held events.
Список использованной литературы
1. Федюкин В.К. и др. Методы оценки и управления качеством промышленной продукции. Учебник .-М. Изд.«Филин», 2000г.
2. Окрепилов В.В. Управление качеством. Учеб.пособ.-М. Изд.стандартов, 2000г.
3. Контроль качества продукции физико-химическими методами / О.Д. Скуратовская. - М.: ДеЛи принт, 2001 г.
4. В.Н. Фомин Квалиметрия. Управление качеством. Сертификация.
5. Рейх Н.Н., Тупиченков А.А., Цейтлин Метрологическое обеспечение производства. - Москва: Изд-во стандартов, 1987г.
6. Костылев Ю.С., Лосицкий О.Г. Испытания продукции.
7. Тулекбаева, А. К. Система менеджмента качества. Учебное пособие, 2013г.
8. Ешанкулов А.А., Тулекбаева А.К., Сабырханов Д.С. Испытания, контроль и безопасность продукции.
9. Предпринимательский кодекс Республики Казахстан
10. Технический Регламент Таможенного Союза «О безопасности пищевой продукции»
11. ISO 9001-2015 Системы Менеджмента Качества
12. ISO 14001-2015 Системы Экологического Менеджмента
13. OHSAS 18001-2008 Охраны здоровья и безопасности труда
14. ГОСТ 31454-2012 Кефир. Технические условия
15. ГОСТ 4495-87 Молоко цельное сухое. Технические условия
16. ГОСТ 3622-68 Молоко и молочные продукты. Отбор проб и подготовка их к испытанию.
17. ГОСТ 10970-87 Молоко сухое обезжиренное. Технические условия
18. ГОСТ 5867-90 Молоко и молочные продукты. Методы определения
19. Официальный сайт ТОО «Алтын Дан»altyn-dan.kzУзнать больше о системах
Дата добавления: 2018-06-27; просмотров: 311; Мы поможем в написании вашей работы! |
Мы поможем в написании ваших работ!