Wyszukiwarka
dr inż. Ewa Marjańska
Zatrudnienie
- Adiunkt w Katedra Inżynierii Zarządzania i Jakości
- 2005 - present Assistant Professor - PhD w Wydział Zarządzania i Ekonomii
Obszary badawcze
Publikacje
Filtry
wszystkich: 26
Katalog Publikacji
Rok 2007
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Sztuczny sensor smaku a zmysł smaku
PublikacjaOmówiono klasy smaku i działanie zmysłu smaku, który odgrywa ogromną rolę w ocenie jakości żywności metodami organoleptycznymi. Metody te nie są w pełni obiektywne, stąd poszukuje się sztucznego sensora smaku. Przedstawiono szereg rozwiązań prowadzących do opracowania sensora smaku na większą skalę. Omówiono wybrane potencjometryczne i woltamperometryczne sensory smaku, a także ich handlowe modele.
Rok 2008
Rok 2009
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Investigation of sour substances by a set of all-solid-state membrane electrodes
PublikacjaTestowano elektrody typu all solid state (ASS) w roztworach elektrolitów zawierających substancje o smaku kwaśnym. Elektrody typu ASS zawierają dwa typy membran. Badano wpływ grubości membrany oraz stosunku związek lipofilowy/ chlorek poliwinilu na odpowiedzi elektrod. Stwierdzono, że grubość elektro aktywnego polimeru, nie ma wpływu na czułość i stabilność elektrod w przeciwieństwie do grubości membrany składającej się ze związku...
Rok 2013
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INVESTIGATION OF SOUR SUBSTANCES BY FIVE-CHANNEL POTENTIOMETRIC TASTE SENSOR CONTAINING ALL-SOLID-STATE- ELECTRODES (ASSEs)
PublikacjaAn elaboration of taste sensor for discrimination of different food products is of great importance for food industry. Potentiometric taste sensor containing ion selective electrodes with lipid/polymer membranes has already been applied commercially in food industry. However, time-consuming and demanding preconditioning method of ions selective electrodes as well as maintenance of electrodes’ bodies are disadvantages of this taste...
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Investigation of sour substances by five-channel potentiometric taste sensor containing all-solid-state-electrodes ( ASSEs)
PublikacjaAn elaboration of taste sensor for discrimination of different food products is of great importance for food industry. Potentiometric taste sensor containing ion selective electrodes with lipid/polymer membranes has already been applied commercially in food industry. However, time-consuming and demanding preconditioning method of ions selective electrodes as well as maintenance of electrodes’ bodies are disadvantages of this taste...
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SELECTED ASPECTS OF THE EVALUATION OF THE QUALITY OF GRAPE WINE
PublikacjaDevelopment of the domestic grape wine market has been presented. The number of grape wine producing entities, acreage, and volume of production over last five years are presented. The composition of red grape wine has been discussed involving health promoting aspects. Two methods of wine quality determination: analytical and sensory meth ods have been described. Physicochemical parameters influencing wine quali ty (acidity, sweetness)...
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TASTE QUALITIES ESTIMATION BY TASTE SENSE AND ELECTROCHEMICAL SENSORS
PublikacjaThe principles of taste sense and kinds of tastes (sweet, salty, sour, bitter, umami and fat) have been described. Food quality estimation by taste sense: organoleptic testing and sensory analysis has been presented. The principle of operation of potentiom etric sensor composed of several Ion Selective Electrodes or All Solid State Electrodes with polymeric membranes and macromolecular chemical compounds sensitive to substances...
Rok 2014
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Investigation of sweet substances of different molecular structure by potentiometric taste sensor with all solid state electrodes
PublikacjaA five channel potentiometric taste sensor consisting of an array of All Solid State Electrodes (ASSESs) with different lipid-polymer membranes has been developed. The electrodes are constructed of glassy carbon discs with electrochemically deposited poly(3,4-ethylenedioxythiophene) (PEDOT) acting as ion to electron transducer. The outer layer of the electrode is lipid-polymer membrane. Lipid substances immobilized in PVC membranes...
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Potentiometric taste sensor application for liquid product taste estimation
PublikacjaThe principles of taste sense and kinds of tastes (sweet, salty, sour, bitter, umami and fat) have been described. Food quality estimation by taste sense: organoleptic testing and sensory analysis has been presented. The principle of operation of potentiometric sensor composed of several Ion Selective Electrodes or All Solid State Electrodes with polymeric membranes and macromolecular chemical compounds sensitive to substances...
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Preferencje przedstawicieli polskiego pokolenia dwudziestolatków w zakresie słodzonych sacharozą i dietetycznych napojów typu cola
PublikacjaCelem badania było zidentyfikowanie preferencji polskiego pokolenia dwudziestolatków w zakresie napojów typu cola. W badaniu udział wzięło 71 kobiet i 49 mężczyzn w wieku 20 – 21 lat. Badanie składało się z dwóch części: (1) ankiety dotyczącej zwyczajów związanych ze spożywaniem napojów typu cola oraz (2) konsumenckiej oceny sensorycznej napojów Coca – Coli oraz Coca – Coli light metodą parzystą za pomocą testu dwustronnego. Druga...
Rok 2015
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Sensory Characteristics of Tonic Waters with Various Sweetening Substances vs Young Consumers' Opinion
PublikacjaThe attitude of young consumers towards food products containing low calorie sweeteners was analyzed as well as consumers’ awareness to the medical recommendations regarding artificial sweeteners. The questionnaire was carried out within the group of 97 respondents at the age of 21 – 30. Strongly negative attitude towards consumption of food products containing low calorie sweeteners was declared by almost half of respondents....
Rok 2017
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Characterization of various drinking waters by new potentiometric taste sensor with lipid, lipid-like polymer membranes
PublikacjaA new sensing system comprising five all-solid-state electrodes with lipid, lipid like-polymer membranes was applied for rapid qualitative and quantitative analysis of various drinking waters. The results elaborated by chemometric methods revealed sensitivity to CO2 content in drinking water, suggesting that this sensing system could be used as a taste sensor. The ability of taste sensor to perform quantitative analysis of minerals...
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Comparative Study of Taste Substance Sensing by Liquid Membrane Oscillator and Electrochemical Systems With All-Solid-State Electrodes
PublikacjaIn food industry, different types of sensors are used for characterizing and quantifying taste substances. Therefore, it is important to establish the principal advantages and disadvantages of these sensors for optimal application. In this paper, two possible systems are compared for sensing the four fundamental tastes: sour (citric acid), salty (sodium chloride), sweet (sucrose), and bitter (caffeine or quinine hydrochloride). One...
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Opinie młodych konsumentów na temat oznakowani opakowań kawy i herbaty
PublikacjaCelem pracy jest poznanie opinii i świadomości młodych konsumentów w zakresie oznakowania opakowań herbaty i kawy w świetle obowiązujących regulacji prawnych. Badanie przeprowadzono wśród 78 studentów trójmiejskich uczelni deklarujących nabywanie i konsumpcję herbaty oraz kawy. Zdecydowana większość respondentów (ponad 90%) stwierdziła, że informacje umieszczane na opakowaniach kawy i herbaty są napisane czytelnie oraz zrozumiałym...
Rok 2018
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All solid state electrodes taste sensor with modified polymer membranes for discrimination of mineral water with different CO2 content
PublikacjaA potentiometric taste sensor with All Solid State Electrodes containing five all solid state electrodes with appropriate lipophilic compounds (benzyldimethyltetradecylammonium chloride, dodecyltrimethylammonium bromide, palmitic acid, stearic acid, and phytol) embedded in a polymer membrane was applied for discrimination of mineral water samples differed in CO2 content. Samples of still, slightly sparkling, and sparkling Naleczowianka...
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Corporate Social Responsibility Culture in the University of Technology – Polish Students Perspective
PublikacjaPurpose: The view on CSR concept is constantly broadening and still the new perspective is needed. New challenges are imposed by social, environmental and economic changes. A stakeholder approach defining organizations’ responsibility is no more valid. There is a need to redefine CSR concept and its role in sustainable development. Higher education and its role in shaping future attitudes towards corporate social responsibility...
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Qualitative and Quantitative Analysis of Selected Tonic Waters by Potentiometric Taste Sensor With All-Solid-State Electrodes
PublikacjaTaste sensor with five all-solid-state electrodes (ASSE) III (third version) was used for qualitative and quantitative analysis of selected tonic waters (J.Gasco, Kinley, Jurajski, Jurajski with citrus flavor, Carrefour, Schweppes Indian Tonic, and Schweppes Bitter Lemon). The results obtained by this taste sensor analyzed with principal component analysis, agglomerative hierarchical clustering methods show that this sensor can...
Rok 2019
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Assessment of the Small Enterprise’s Maturity to Improvement Projects Based on the Lean Six Sigma Concept
PublikacjaThis paper explores the methodology to assess the maturity of small enterprise of building masonry sector to implement integrated approach of Lean Six Sigma. For this purpose survey data from senior managers were used. Quantitative method of the case organization’s needs and capabilities in the scope of Lean Six Sigma project implementation was applied. The value of maturity indicator for Lean Six Sigma projects dedicated to the...
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Regional quality contests based on business excellence models – Pomeranian case study
PublikacjaCompetitions based on models of organizational excellence have significant potential. Organizations participating in these initiatives have the chance not only to get marketing benefits, but also gain comprehensive knowledge about their management systems. Moreover, thanks to the structure of models of excellence an organization can plan in detail the improvement activities in its main processes. The aim of the authors is to analyze...
Rok 2020
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Badanie jakości wybranych produktów
PublikacjaW monografii „Badania jakości wybranych produktów” scharakteryzowano siedem grup produktów żywnościowych oraz dwie grupy produktów nieżywnościowych i opisano badania pozwalające na ocenę ich jakości, które można wykonać w laboratorium Katedry Nauk o Jakości Wydziału Zarządzania i Ekonomii Politechniki Gdańskiej. Są to: pieczywo, tłuszcze jadalne, mleko i płynne produkty mleczne, jaja i produkty jajeczne, wody pitne, gazowane napoje...
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Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features
PublikacjaThe combination of sensory and instrumental analysis was applied for quality assurance of selected tonic waters. The Quantitative Descriptive Analysis (QDA) in terms of fourteen sensory attributes (aroma, astringency, bite, burn, numbing, tongue heaviness, carbonation, mouth coating, sweet taste, sour taste, bitter taste, sweet aftertaste, sour aftertaste, bitter aftertaste) of selected tonic waters was performed by sensory experts....
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Społeczna odpowiedzialność biznesu w branży odzieżowej - perspektywa polskiego konsumenta
PublikacjaPrzesunięcie produkcji do krajów dotkniętych ubóstwem towarzyszy podejściu kładącemu nacisk na szybkie odpowiedzialność i tanie udostępnianie trendów modowych konsumentom oraz systemowi wytwarzania opartemu na popycie biznesu, w przemyśle odzieżowym. W artykule zwrócono uwagę na: świadomość, postawy, zachowania etyczne oraz zrównoważony sposób postrzegania jakości produktów „fast fashion” w perspektywie społecznej odpowiedzialności....
Rok 2021
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Physiological Biomarkers Assessed by Low‐Tech Exercise Tests Predict Complications and Overall Survival in Patients Undergoing Pneumonectomy Due to Lung Cancer
PublikacjaDue to its debilitating character pneumonectomy this is last‐resort procedure. Preoperative results of the 6‐min walking test (6MWT) help to identify high risk of postoperative complications and increased mortality in patients undergoing lobectomy for lung cancer. The aim of the study was to validate the value of 500 m in 6MWT as an indicator, which differentiates risk of complications in patients undergoing pneumonectomy. 125...
Rok 2022
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JUST CULTURE MATURITY QUESTIONNAIRE VALIDATION IN A POLISH HOSPITAL
PublikacjaPurpose: (To present the results of the statistical validation of just culture maturity questionnaire (JCMQ), used to recognize the maturity level of JC among nurses in the hospital in Poland. Methodology: (The case study and 5-stage research with the use of a 5-point Likert scale questionnaire with 28 statements, distributed among nurses. The results were statistically processed with Statistica 13.1 software. Findings: We confirmed...
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Potentiometric sensor containing set of ion selective electrodes with lipid modified membranes for quality assessment of tested non-alcoholic beverages
PublikacjaPotentiometric sensors may be a good tool for fast quality control of commercial drinks. In this work, such a sensor, containing a set of ion-selective electrodes with lipid-modified membranes (benzylhexadecyldimethylammonium chloride monohydrate, hexadecylamine, 1-dodecanol, elaidic acid, cholesterol) was used for discrimination and quality control of non-alcoholic beverages, mainly composed of sugar and citric acid. It was found...
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The possibility of application of the potentiometric sensor with all-solid-state electrodes containing lipid-polymer membranes for classification of tested black leaf teas in terms of their quality
PublikacjaPotentiometric sensor with all-solid-state electrodes containing lipid-polymer membranes for a set of black leaf teas coming from four countries (China, India, Sri Lanka and Kenia) classification was applied. The tested tea samples were reassigned to quality classes marked with numbers I–V according to the information available. The sensor results of tea samples are presented in the form of radar charts. It was observed that, in...
wyświetlono 1522 razy