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Year 2023
Year 2022
  • HEALTH SAFETY OF BREAD IN SMALL BAKERIES

    The aim of the article is to present the safety and health risks in the production process of bread, supported by research in small bakeries located in the Pomeranian Voivodeship. Health safety of bread is one of the features that decide its quality. This article additionally presents other determinants influencing the quality of bread. It also demonstrates opinions showing food safety as a separate attribute of quality. The paper...

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Year 2021
  • Concept of managing quality in baking industry, in vector representation

    The author introduced an innovative metrisable method of describing a manufacturing process. The idea of vector structure of a manufacturing process allows to formulate quantitative relations between the activity of input streams, elements of product quality, and measurable effects of losses. The structure was basis for the formulation of the concept of the process of managing product quality in the baking industry in a vector...

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  • Metrisability of managing of stream-systemic processes
    Publication

    To achieve the planned goal, in order to properly describe the manufacturing system management, six process stream functions were introduced. Non-dimensional flows of these functions in time can be empirically defined during the manufacturing process. They are interpreted as non-dimensional expenses. Maximum values for these functions in properly-managed processes equal one. Also, a global management function was introduced, being...

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  • Metrisable assessment of the course of stream‑systemic processes in vector form in industry 4.0
    Publication

    The goal of this paper is to present an innovative conception how to use metrisable vector structure of a manufacturing process, based on quantitative relations between the activity of input streams, features of the product, and effect of losses; all of which are excellent practical solution for Industry 4.0, and in turn intelligent factories. This solution can be a usefull way in the process of building sustainable organization....

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  • Systematic Assessment of Product Quality

    The article describes an innovative metrizable idea for systemic assessments of product quality within the baking industry. Complex product quality analysis requires the employment of metrizability criteria for factors that impact the quality of the product, and these are called determinants. Therefore, such analysis is only possible with the use of systems engineering. A system represents the potential of a manufacturing process,...

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Year 2020
  • Model funkcjonalny wpływu czynników na jakość produktu w branży piekarniczej
    Publication

    W artykule zostały przedstawione czynniki, które mają wpływ na jakość produktu w branży piekarniczej. Tym produktem jest pieczywo, a w szczególności chleb, który stanowi od 80% do 90% jego ogólnej produkcji. Autor wyodrębnił czynniki wpływające na jakość produktu i usystematyzował je, a następnie opisał. Podzielone one zostały na 3 grupy funkcjonujące w procesie produkcyjnym, a następnie na podgrupy. Podstawowe grupy czynników,...

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  • The role of robotisation in improving bakery product quality
    Publication

    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...

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