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The particle-size analysis of wood dust created in the process of milling self-locking longitudinal joints was conducted in this research. High risk of dust particles harmful to the health is present on the wood machining positions. This threat occurs in the abandonment of the proper procedures for selection of dust collection equipment. There is a need for continued research on the quality of wood machining and its relationship to the threat to the health of workers due to the processing parameters and the type of material being processed.
The paper is focused on analysis of economic situation on particular processing stages within the wheat commodity vertical and on its comparison with food processing industry. The Spider Analysis method is used for evaluation. The analysis has shown enhancement of milling industry position and worsening of bakery industry position in the last time and confirmed low market power of both processing stages. Vertical integration or coordination within the commodity chain is believed to become a necessity to maintain on the market as well as to be competitive.
The panel of financial data from the biggest milling companies in Poland is used in the article. In the polish milling branch there is a lot of factors which exert influence on the productivity change of the companies, This factors are mentioned in the article. The approach which was used in the article is the DEA-based Malmquist productivity index. The index is a useful tool in economics. It can be estimated by using a non-parametric method - Data Envelopment Analysis. This approach permits including of all inputs and outputs which can have an influence on the productivity. The DEA-based Malmquist index allows to calculate indices of total factor productivity change (TFPC) and to decompose it to: TE (technological change), TEC (technical efficiency change) and SEC (scale efficiency change).
The effect of wheat grain preparing to milling, and milling process on grain and flour bacteria, mould and yeast number was evaluated. It was found, that however grain preparing to milling mostly reduce total microbiological contamination, tempering of grain increase number of yeast and mould spores on surface of kernels. It influences the number of such microorganisms in the patent flour.
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