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Abstract
The article aims to present the role of robotisation in increasing bakery product quality, as it is closely linked to machine reliability, as well as hygienic and sanitary conditions. All machines employed in the production process ought to be maintained at full production potential and reliability, which also has a fundamental influence on the final product’s quality. While participating in the 2014-2020 Smart Growth Operational Programme in a bakery, the author isolated factors influencing bakery product quality within the context of production line robotisation. He grouped the factors into three categories present within the production process, i.e., related to raw materials, technological processes, and organisational-technical aspects.
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- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
Aparatura Badawcza i Dydaktyczna
pages 261 - 267,
ISSN: 1426-9600 - Language:
- English
- Publication year:
- 2020
- Bibliographic description:
- Drozd R.: The role of robotisation in improving bakery product quality// Aparatura Badawcza i Dydaktyczna -,iss. 4 (2020), s.261-267
- Verified by:
- Gdańsk University of Technology
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