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 representation. The application of systems engineering allows for a measurable answer to the fundamental questions of the goal of the manufacturing process, its efficiency in the context of combining all the elements, including product quality, as well as other improving activities.

Metrisability of managing of stream-systemic processes

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 a sum of areas of circle sections delineated by functions of the streams and their respective weights. Stream weights in the manufacturing process signify the processes’ roles and importance in the system. The paper also provides a vector representation of a manufacturing process as a sum of stream vectors with their associated weights.

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

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. A vector representation of manufacturing processes was formulated, one which is based in system engineering. Three manufacturing system state vectors were proposed. These are: input stream vector ϕ ⃗, product features vector ( P) ⃗ which is also referred to as quality vector, and losses vector ( S) ⃗. Scalar, vector, and mixed products of these vectors may form constitutive equations of manufacturing processes. The relations between the vectors ϕ ⃗, ( P) ⃗ ,( S) ⃗ provide a possibility for a metrisable, complex analysis and assessment of a contemporary manufacturing process. The paper shows practical methods for defining the size of the vector values within the process. The demonstrated vector description of stream-systemic processes can also be applied to non-material manufacturing.

Model funkcjonalny wpływu czynników na jakość produktu w branży piekarniczej

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, które mają wpływ na jakość produktu to: czynniki surowcowe, czynniki technologiczne i czynniki organizacyjno-techniczne. Podsumowaniem całości opracowania jest opisowy model funkcjonalny wpływu czynników na jakość produktu w branży piekarniczej.

The role of robotisation in improving bakery product quality

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.

Mathematical models of process quality on the example of the bakery industry

This article presents a new approach to quantitative dimensionless assessment of the efficiency and competitiveness of production processes. New concepts of process quality and relative product quality have been introduced. Process quality was expressed in vector and scalar. The process quality vector ono was expressed by the product of reliability by the vector from the sum of three components taking into account the composition of grammage repeatability and the minimum cost. Two new scalar measures of process quality as a quality vector module and the mixed product of three process base vectors are proposed. A new concept of relative product quality (WJP) was also highlighted. Separability and relationship of both concepts is presented. The assessment method is illustrated by calculations on the example of baking processes carried out at the bakery in the Pomeranian Voivodeship. The usefulness of robotization leading to a significant increase in process quality indicators has been demonstrated. New quantitative and vector measures of process quality have been developed that provide the opportunity to build technological, economic and organizational algorithms that lead to innovation and increase in the efficiency of production processes.

Reliability of production machines in the bakery industry – theoretical and practical issues

The aim of the article is to present probabilistic models, which were then used to analyze the reliability of production machines in the baking industry. The author conducted research in the period from January 2, 2016 to December 31, 2018 regarding the measurement of reliability of a traditional production system based on a probabilistic concept. Due to the limited scope of the article, reliability calculations for a set of thermo-oil furnaces with a graph of damage intensity in 2006-2018 and the predicted distribution of intensity functions in 2019-2026 have been presented.

The concept of stream and system reliability on the example of the bakery industry

This article presents a new concept of technological system reliability based on the analysis of the relationship of associations of elements of energy streams, matter, information, time and finance. The method of stream specification and the method of determining the reliability values of significant and supporting relationships are given. Relevant relationships between elements of system streams were defined as having one-time reliability value. Supportive relationships have a value between zero and one. Relevant relationships are determined based on research, experience and knowledge. Pss stream-system reliability is a scalar quantity, i.e. a number whose value lies between zero and unity. The size of Pss characterizes the entire system without being denied. Its average value in standard time tn expresses the efficiency of the production process. Pss is the quotient of the number of significant relationships to the sum of the significant and supporting relationships. The form of expression on Pss indicates how to optimize the process by increasing the number of relationships significant between the components of the system batch streams. The Pss concept was used in research into the production efficiency of bakery X operating within the MSCBI group. System analysis of the bakery allows a significant increase in the bread baking process reliability after using robotization. The concept of Pss stream-system reliability can be used to analyze the efficiency of technological processes and optimization in any production processes. This requires a detailed system analysis of such processes

The influence of robotization on the reliability of the production process in the bakery industry

This article presents a new concept of technological system reliability based on the analysis of the relationship of associations of elements of energy streams, matter, information, time and finance. The method of stream specification and the method of determining the reliability values of significant and supporting relationships are given. Relevant relationships between elements of system streams were defined as having one-time reliability value. Supportive relationships have a value between zero and one. Relevant relationships are determined based on research, experience and knowledge. Pss expresses the efficiency of the production process. Pss indicates how to optimize the process by increasing the number of relationships significant between the components of the system batch streams. The Pss concept was used in research into the production efficiency of bakery X operating within the MiMPBP group. System analysis of the bakery allows a significant increase in the bread baking process reliability after using robotization. The concept of Pss stream-system reliability can be used to analyze the efficiency of technological processes and optimization in any production processes. This requires a detailed system analysis of such processes

Mineral oil-based hydrostatic drives as the basic drive systems in the construction of offshore eqiupment projects

The aim of this article is to present the components used in the production of mineral oil-based hydrostatic drives as the basic drive systems for the offshore industry. The article contains de-scriptions of the components of the said systems, with the description of their suitability for mi-neral oil operation and offshore applications.