TAMI Technology Process Innovation (Q3100732): Difference between revisions
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Revision as of 15:26, 15 September 2021
Project Q3100732 in Slovakia
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | TAMI Technology Process Innovation |
Project Q3100732 in Slovakia |
Statements
1,010,210.95 Euro
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2,886,317.0 Euro
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0.35 percent
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1 July 2019
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1 December 2020
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Tatranská mliekareň a.s.
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49°8'32.89"N, 20°25'54.73"E
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Predmetom projektu je inovácia technologických procesov.Ide o nasledovné technologické celky:1 Technologické zariadenie na zvýenie kvality hrudkového tvarohu.Nová technológia nahradí doterajiu ručnú prácu,zabezpečí ochladenie suroviny na potrebnú teplotu,zabezpečí potrebnú suinu tvarohu. 2.Technologické zariadenie na automatizovanú výrobu syreniny pre výrobu syrov s modrou plesňou. Nová technológia bude obstaraná za účelom náhrady ručnej výroby syreniny automatizovanou výrobou syreniny pre výrobu syrov s modrou plesňou. 3, Linka na balenie a triedenie syru typu Camembert. Ciežom investície je zníenie počtu vyradených syrov. Ide o nový technologický proces v balení syrov s ciežom zvýenia efektívnosti výrobného procesu. 4,Linka na vákuové balenie syrovciežom investície je zabezpečenie balenia syrov do spodnej teplom tvarovatežnej fólie, z ktorej vznikne pevný tvar, vrchná fólia uzatvorí spodnú pomocou tepelného zvaru. Súčasná technológia neumoňuje toto balenie a dochádza s pokodeniu obalov a strate kvality syrov. 5, Blokové formy a zrecie roty súčasné blokové formy nám neumoňujú správne formovanie syreniny, čo má za následok kolísanie hmotnosti finálneho produktu. Syr, ktorý nemá poadovanú hmotnos nie je moné zabali a preda. Nové formy umonia správne formovanie syreniny a odstráni sa tým problém kolísania hmotnosti jednotlivých syrov. (Slovak)
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The subject of the project is the innovation of technological processes. These are the following technological units: 1 Technological device for improving the quality of lump curds. New technology replaces the warmth of the work, ensures cooling of the raw material to the necessary temperature, ensures the necessary bite of curd. 2.Technological equipment for automated production of curds for the production of blue mold cheeses. The new technology will be procured to replace the manual production of curds by automated production of curds for the production of blue-veined cheeses. 3, Camembert cheese packaging and sorting line. The aim of the investment is to reduce the number of cheeses discarded. This is a new technological process in the packaging of cheeses in order to increase the efficiency of the production process. 4.The liner for the vacuum packaging of cheeses aims to ensure the packaging of the cheeses into the lower heat-shaped film, which will form a solid shape, the top film will close the bottom by means of a heat weld. Current technology does not allow for this packaging and is causing damage to packaging and loss of cheese quality. 5, The block molds and the maturing rotes of the current block molds do not allow us to form the curd properly, resulting in fluctuations in the weight of the final product. A cheese that does not have the weight required is not possible to wrap and sell. The new forms will monetise the correct curd formation and eliminate the problem of fluctuations in the weight of individual cheeses. (English)
15 September 2021
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Identifiers
313012C454
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