Wyniki wyszukiwania - Biblioteka Nauki

1

Quality and its improvement in the context of agility in Polish organic food processing

100%

Dziuba S.

Management Systems in Production Engineering

|

2023

|

tom nr 3 (31)

271--280

EN

In a world of increasingly advanced technology and market turbulence caused by geopolitical turmoil and the spread of diseases of affluence, there is a growing need to adapt products and services to current market requirements in response to consumer expectations. The need to find its place in a constantly changing further and closer business environment has been also recognized in the agri-food sector. Consumers, looking for alternatives to industrially produced food and wanting to improve their well-being, have in mind, above all, not only the health quality of the food but also the absence of physical and chemical contaminants, and therefore, they are increasingly inclined to purchase organic food products. Under these circumstances, many Polish enterprises that choose this type of production are looking for solutions that allow them to respond quickly to changing consumer expectations. This paper first critically analyzes the scientific literature by compiling publications on aspects of enterprise agility to analyze issues related to quality assurance and its improvement as a manifestation of meeting customer expectations. This allowed for the identification of the research gap and formulation of the research objective, i.e. the assessment of the quality improvement activities as important problems of agility in Polish organic food processing. The main part of the empirical research was conducted in 2021-2022 using a questionnaire dedicated to entities involved in organic food production. The research was comprehensive in nature. The questionnaire was distributed to the entire population surveyed whereas the amount of the results leads to the conclusion that the sample is representative. Statistical analysis and inference were carried out using Kolmogorov-Smirnov, Shapiro-Wilk, ANOVA-Kruskal-Wallis, and U-Mann-Whitney tests.

2

Agile management in Polish organic food processing enterprise

63%

Dziuba S. , Szczyrba A.

|

tom Vol. 29, Iss. 1

101--107

EN

With expanding local, national, and international markets and changing customer expectations, enterprises are faced with the need to implement solutions to compete effectively. It is expected that agile management allows enterprises to achieve this objective. Therefore, many organizations, including those in the food sector, are taking advantage of agile management solutions and see changes in consumer behavior as an opportunity for growth. The present study has a theoretical and empirical character. The basis of the theoretical considerations is a critical analysis of the scientific literature on the concept of agility and its relevance to organizations. The diversity of perspectives on the problems of agility, highlighted in many publications, provided the basis for identifying a research gap and formulating a research objective and conducting an empirical study. The study describes the agile management of enterprises, indicates the characteristics and mechanisms applicable to organic food production, and characterizes organic food processing enterprises in Poland. The survey was conducted in 2021-2022 and allowed the authors to analyze the location, size, type of production, or capital in the enterprises. This was possible with a properly designed questionnaire and statistical analysis.

3

Prerequisites and opportunities for the use of the 5S principles in the company laboratory in an organic mill

63%

Dziuba S. , Cierniak-Emerych A.

Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu

|

2019

|

nr vol. 63, nr 8

179-190

EN

The success of economic organizations depends on searching for new ways of maintaining and increasing competitive advantage. This is particularly true for the food industry and, in particular, the organic food processing sector, where consumers expect highquality foods containing macronutrients and micronutrients that are essential for the proper functioning of the human body. With this in mind, managers relatively often use sophisticated tools and technologies to solve problems in these business entities rather than using existing and verified tools and technologies. This concerns especially the solutions which are based on the assumptions of common sense, such as the 5S method. In this context, it was considered appropriate to try to implement the 5S principles in the laboratory of a company producing organic flour. The case study method was employed to analyse the possibility of implementation of 5S in the laboratory. The empirical examinations were based on open observation, and free-form interviews with managers and laboratory workers. The available recorded materials were used. Using the analysis of the collected information, an attempt was made to show the prerequisites and opportunities for the implementation of 5S.

PL

Sukces organizacji gospodarczych wiąże się z poszukiwaniem przez nie nowych sposobów utrzymania i zwiększania przewagi konkurencyjnej. Szczególnie dotyczy to branży spożywczej, a zwłaszcza sektora ekoprzetwórstwa żywności, którego klienci oczekują żywności wysokiej klasy, zawierającej makro- i mikroelementy niezbędne do prawidłowego funkcjonowania organizmu człowieka. Mając to na względzie, menedżerowie do rozwiązywania problemów pojawiających w zarządzanych przez nich jednostkach gospodarczych często wykorzystują wyszukane narzędzia i technologie, zamiast posługiwać się tymi już dostępnymi i zweryfikowanymi. Chodzi zwłaszcza o rozwiązania bazujące na założeniach zdrowego rozsądku, takich jak m.in. praktyka 5S. W tym kontekście uznano za zasadną próbę wdrożenia metody 5S w laboratorium przedsiębiorstwa produkującego ekomąki. W badaniach empirycznych prowadzonych metodą case study posiłkowano się obserwacją jawną oraz swobodnymi wywiadami z kierownictwem i laborantami. Skorzystano z udostępnionych materiałów ewidencyjnych. Na podstawie analizy zebranych informacji ukazano przesłanki i możliwości wdrożenia 5S.

4

Zarządzanie ryzykiem zawodowym pracowników narażonych na substancje chemiczne i ich mieszaniny stosowane w przetwórstwie żywności

45%

Cierniak-Emerych A. , Dziuba S. , Romanowska-Słomka I. , Piekara A. , Krzywonos M.

Przemysł Chemiczny

|

2019

|

tom T. 98, nr 12

1906--1912

PL

Dokonano oceny ryzyka zawodowego związanego z narażeniem inhalacyjnym i dermalnym oraz z możliwością wystąpienia wypadku wynikającego z obecności niebezpiecznych substancji chemicznych. Analizie poddano typowe kwasy organiczne (octowy, mlekowy, askorbinowy, cytrynowy, adypinowy, jabłkowy) i kwasy nieorganiczne (solny, siarkowy, fosforowy) stosowane w przemyśle spożywczym. Do oceny ryzyka zawodowego zastosowano metodę wg polskiej normy), metodę risk score i uproszczoną metodę oceny ryzyka zawodowego z wykorzystaniem informacji uzyskanych z kart charakterystyki substancji niebezpiecznych. Analizowane kwasy organiczne i nieorganiczne nie stanowiły dużego zagrożenia dla pracowników. Bez względu na zastosowaną metodę poziom ryzyka zawodowego określono jako mały lub akceptowalny.

EN

Risks of inhalation, dermal exposure and accidents related to the presence of 6 org. and 3 inorg. acids on the workplace were assessed in accordance with the applicable stds. The methods based on the possibilities of occurrence of the threats as well as on the information contained in the safety data sheets of the tested acids were used to compare the results. Regardless of the method used, the risk of the acids threat was detd. as small or acceptable.

5

Microstructure and physical properties of nanocrystalline Fe75B10Si10Cr5 alloy

38%

Baran D. , Czyzewska N. , Dziuba S. , Przenajkowska J. , Piesiak M. , Hasiak M.

Interdisciplinary Journal of Engineering Sciences

|

2019

|

tom Vol. 7, no. 1

17--22

EN

The main of this paper is to study the microstructure and physical properties of the Fe75B10Si10Cr5 in condition after being produced. The sample was prepared as cylindrical rod with a diameter of 3 mm. The rod was produced using the arc melting method with a suction casting option. It was found that produced alloy was nanocrystalline with average grains of about 15 nm. Due to the different cooling rates in the inner and outer part of the rod, variable sizes of dendrites in the material were observed. The presence of the dendrites was also confirmed on the surface by AFM investigations. The average roughness calculated for chosen profile of the examined area was 6 nm and average hardness of the material equals 844 HV. The mechanical properties were determined in respect to the Oliver-Pharr method. Young’s modulus of the Fe75B10Si10Cr5 calculated from load-displacement curve equals 128 GPa. Magnetic properties of the sample were measured by the vibrating sample magnetometer. The coercivity was equaled 2.184 kA/m, which is relatively low. It means that the Fe75B10Si10Cr5 alloy is magnetically soft.