Temat: food processing - Prolib Integro

Skocz do pozycji: 1.

Tytuł:: Priroda korrozionno-mekhanicheskogo iznashivanija oborudovanija pishhevojj i pererabatyvajushhejj promyshlennosti
Nature fretting equipment and food processing industry
Autorzy:: Sukhenko, J.
Dzjub, A.
Sukhenko, V.
Manuilov, V.
Tematy:: food processing
electrolyte
corrosion
mechanical wear
food processing industry; Pokaż więcej
Wydawca:: Komisja Motoryzacji i Energetyki Rolnictwa
Powiązania:: https://bibliotekanauki.pl/articles/77350.pdf Link otwiera się w nowym oknie
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 2.

Tytuł:: Ziemniak na przetworstwo spozywcze
Autorzy:: Pietkiewicz, J
Tematy:: ziemniaki
przetworstwo spozywcze
potato
food processing; Pokaż więcej
Wydawca:: Instytut Hodowli i Aklimatyzacji Roślin
Powiązania:: https://bibliotekanauki.pl/articles/834844.pdf Link otwiera się w nowym oknie
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 3.

Tytuł:: Assessment of the possibility of using waste from agri-food processing for fertilization purposes
Autorzy:: Krasowska, Małgorzata
Kowczyk-Sadowy, Małgorzata
Tematy:: waste
agri-food processing
fertilizing properties; Pokaż więcej
Wydawca:: Polska Akademia Nauk. Czytelnia Czasopism PAN
Powiązania:: https://bibliotekanauki.pl/articles/2141486.pdf Link otwiera się w nowym oknie
Opis:: In order to assess the possibility of using waste from agri-food processing for fertilization, residues in the form of apple pomace, carrot root, onion husks and dried nettle were selected for the tests. The research material came from food plants located in north-eastern Poland. In selected waste, the pH value, dry matter content, organic matter, nitrogen, phosphorus, potassium and carbon were determined. It was found that apple pomace, carrot root and onion husk were acidic and dried nettle was alkaline. The nitrogen content in the tested waste ranged from 0.61 to 2.29%, phosphorus from 0.07 to 0.55%, and potassium from 0.19 to 3.72%. Based on the results obtained, it was found that the examined post-production residues are characterized by good fertilizer properties. However, it should be remembered that fertilizers or soil improvers must meet a number of requirements and above all, they must be safe for the environment.
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 4.

Tytuł:: Logistics Place in Management of Agrifood Business
Miejsce logistyki w zarządzaniu przedsiębiorstwem przetwórstwa rolno-spożywczego
Autorzy:: Wajszczuk, Karol
Tematy:: Logistics
Enterprise management
Agricultural and food processing; Pokaż więcej
Wydawca:: Uniwersytet Przyrodniczy w Poznaniu. Wydawnictwo Uczelniane
Powiązania:: https://bibliotekanauki.pl/articles/2033374.pdf Link otwiera się w nowym oknie
Opis:: Creating the logistic staff in the investigated firm made management process easier in the result of co-ordination of all their cell activities in a system way. In a complex attitude to sort and work out information for all firm departments makes preparing decision process professional and taking decision by particular departments quicker.
Celem pracy jest analiza logistyczna wybranego przedsiębiorstwa zajmującego się skupem, przetwórstwem i dystrybucją specyficznego towaru, jakim jest mięso indycze. Z uwagi na szeroki zakres analiz logistycznych skoncentrowano się w niniejszej pracy na analizie struktury zarządzania, natomiast analiza kosztów logistycznych w całym łańcuchu logistycznym firmy będzie przedmiotem odrębnej publikacji.
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 5.

Tytuł:: Quality and its improvement in the context of agility in Polish organic food processing
Autorzy:: Dziuba, Szymon
Tematy:: quality
quality improvement
agility
organic food processing; Pokaż więcej
Wydawca:: STE GROUP
Powiązania:: https://bibliotekanauki.pl/articles/27315555.pdf Link otwiera się w nowym oknie
Opis:: 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.
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 6.

Tytuł:: Comparison of the effects of water and thermal processing on pesticide removal in selected fruit and vegetables
Autorzy:: Lozowicka, B.
Jankowska, M.
Tematy:: water processing
food processing
thermal processing
pesticide
fruit
vegetable
processing treatment; Pokaż więcej
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Powiązania:: https://bibliotekanauki.pl/articles/15605.pdf Link otwiera się w nowym oknie
Opis:: Fruit and vegetables are a valuable and essential component of a human diet. Unfortunately, the widespread and increasingly popular use of pesticides has largely magnified quantities of pesticide residues in these plant products. Among the best methods for removal of these contaminants from food of plant origin are food processing technologies, which affect the levels of pesticide residues to various degrees. The aim of this study was to compare the effects of different water and thermal processing treatments on pesticide residue concentrations in selected fruit and vegetables obtained from controlled field and tunnel trials. Black currants, broccoli, strawberries and tomatoes sprayed with plant protection products were analyzed. Washing by immersion in chlorine and in ozonated water as well as boiling were used to assess the removal of eleven pesticides in blackcurrants, broccoli, strawberries and tomatoes. Processing factors, which were determined for each combination of a pesticide, commodity and processing method, ranged between 0.03 and 1.66. Washing in ozonated water was more effective than washing in chlorinated water. However, high temperature at boiling caused a significant decrease in the concentration of most compounds (up to 97%), although there were some exceptions. The thermal treatment proved to be the most effective technological process removing pesticide residues from different commodities. The water and thermal processing technologgies tested in this experiment are promising methods for fast and simple removal of pesticide residues from broccoli, black currants, strawberries, tomatoes and possibly other commodities.
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 7.

Tytuł:: Innovation in Food and Agriculture
Autorzy:: Klimczuk-Kochańska, Magdalena
Klimczuk, Andrzej
Wydawca:: Springer Netherlands
Cytata wydawnicza:: Klimczuk, A., & Klimczuk-Kochańska, M. (2019). Innovation in Food and Agriculture. In D. M. Kaplan (Ed.), Encyclopedia of Food and Agricultural Ethics (pp. 1635–1641). Dordrecht: Springer Netherlands. https://doi.org/10.1007/978-94-007-6167-4_628-1
Opis:: Innovation means change. In a case of food and agriculture, it can be the application of new proposals for raw material processing technology, packaging of products, new food additives, and new agricultural technologies. Innovation may lead to reducing or preventing adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions, as well as ensuring safety by inhibiting the development of some pathogenic microorganisms. Change can also provide healthier and more nutritious food. The food is tastier because of the prevention of adverse qualitative changes in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. In addition, crops can be more abundant thanks to reduced exposure to diseases, adapted agricultural treatments, or higher resistance to changing weather conditions.
Dostawca treści:: Repozytorium Centrum Otwartej Nauki

Artykuł

na półce

Skocz do pozycji: 8.

Tytuł:: Comparison of the effects of water and thermal processing on pesticide removal in selected fruit and vegetables
Autorzy:: Łozowicka, B.
Jankowska, M.
Tematy:: water processing
food processing
thermal processing
pesticide
fruit
vegetable
processing treatment; Pokaż więcej
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Powiązania:: https://bibliotekanauki.pl/articles/1189826.pdf Link otwiera się w nowym oknie
Opis:: Fruit and vegetables are a valuable and essential component of a human diet. Unfortunately, the widespread and increasingly popular use of pesticides has largely magnified quantities of pesticide residues in these plant products. Among the best methods for removal of these contaminants from food of plant origin are food processing technologies, which affect the levels of pesticide residues to various degrees. The aim of this study was to compare the effects of different water and thermal processing treatments on pesticide residue concentrations in selected fruit and vegetables obtained from controlled field and tunnel trials. Black currants, broccoli, strawberries and tomatoes sprayed with plant protection products were analyzed. Washing by immersion in chlorine and in ozonated water as well as boiling were used to assess the removal of eleven pesticides in blackcurrants, broccoli, strawberries and tomatoes. Processing factors, which were determined for each combination of a pesticide, commodity and processing method, ranged between 0.03 and 1.66. Washing in ozonated water was more effective than washing in chlorinated water. However, high temperature at boiling caused a significant decrease in the concentration of most compounds (up to 97%), although there were some exceptions. The thermal treatment proved to be the most effective technological process removing pesticide residues from different commodities. The water and thermal processing technologgies tested in this experiment are promising methods for fast and simple removal of pesticide residues from broccoli, black currants, strawberries, tomatoes and possibly other commodities.
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 9.

Tytuł:: PRODUCTIVITY CHANGES OVER TIME – THEORETICAL AND METHODOLOGICAL FRAMEWORK
Autorzy:: Bezat-Jarzebowska, Agnieszka
Jarzebowski, Sebastian
Tematy:: productivity growth
the Malmquist index
food processing sector; Pokaż więcej
Wydawca:: Szkoła Główna Gospodarstwa Wiejskiego w Warszawie. Katedra Ekonometrii i Statystyki
Powiązania:: https://bibliotekanauki.pl/articles/453926.pdf Link otwiera się w nowym oknie
Opis:: The TFPV Malmquist index is one of the tools that does not require knowledge of the price level and qives information on factors affecting productivity changes over time. The DEA-based approach allows decomposing of the TFPC indices into:technical change ( Δ T),technical efficiency change ( ΔTE) and scale efficiency change (Δ SE). A panel data from the companies of a key food processing sector, namely the meat processing, was used in the paper. The sample consisted of above 200 objects. The results indicated which of the decomposed indices ( ΔT, ΔTE, ΔSE) had the greatest impact on productivity changes in the analyzed sector.
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Skocz do pozycji: 10.

Tytuł:: Misje przedsiębiorstw. Propozycja metody ich oceny
A Proposed Method to Assess Enterprise Mission Statements
Autorzy:: Tyburcy, Agnieszka
Kobierecka, Alicja
Tematy:: -
mission statement
method of assessment
food processing plants; Pokaż więcej
Wydawca:: Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Powiązania:: https://bibliotekanauki.pl/articles/652620.pdf Link otwiera się w nowym oknie
Opis:: The purpose of this article is to present a method of assessing mission statements. The reference mission statement was developed based on Johnson & Johnson’s “Our Credo”. In the proposed method, references to the main groups of stakeholders (customers, suppliers, competitors, employees, the environment, local community and others) are included. The values that may exist in the enterprise (business, development and social) are also included in this method. The form of the mission (personal or impersonal) was taken into account. All of these elements were awarded points. Based on the sum of the points, the rate of mission statement professionalism was calculated. The developed method was tested by evaluating 34 mission statements of food processing plants. Only one company’s mission statement had a rate of professionalism above 80%. In the case of the other enterprises, this indicator was below 60%. The most important stakeholder for companies was customers, with employees in second place. Other stakeholders were not seen as those to whom you have any obligation.
-
Dostawca treści:: Biblioteka Nauki

Artykuł

na półce

Informacja

Wyszukujesz frazę "food processing" wg kryterium: Temat