Para el presente trabajo de investigación, se decidió hacer un estudio de mejora integral de los procesos en la empresa Claudia Cupcakes E.I.R.L., para lo cual, tomando en cuenta los conocimientos adquiridos a lo largo de la carrera de Ingeniería Industrial, se plantearon algunas propuestas de mejoras para los problemas identificados en la empresa, a fin de contribuir a su crecimiento y desarrollo. / For the recent research, it was decided to make a study of comprehensive improvement of processes in the company Claudia Cupcakes EIRL, for which, taking into account the knowledge acquired throughout the career of Industrial Engineering, some improvements proposals were raised to the problems identified in the company, in order to contribute to their growth and development. / Trabajo de investigación

This thesis deals with creation of business plan for realization of food shop which con-centrates on selling pastries. This shop will offer a wide range of pastries to its custom-ers, own cold food and another products as well. The theoretical part of my thesis is devoted to simply definition of business plan, general characteristics of business and possible types of companies and also to basic re-quirements for processing of business plan. In the next part there are processed analysis of actual situation at the market. Subse-quently there is compiled specific business plan for establishment of bakery shop. As a part of this chapter there is evaluation of risks as well and the business plan of future company. At the end of this thesis there are valorized filing of the aims and verification of the hypothesis.

El presente trabajo de investigación tiene por objetivo demostrar la viabilidad del proyecto PROVOCATI en su búsqueda por desarrollar un modelo de negocio de "Tortas sin preparar" no explotado aún por las empresas del rubro de pastelería que, debido a la pandemia mundial del Covid-19, han tenido la necesidad de reinventarse y adaptar su modelo de negocio. A su vez, el proyecto busca convertir la forma de adquirir tortas, en una nueva e innovadora experiencia para el consumidor. Provocati, emprende con la atención de un mercado enfocado a personas que gustan de los dulces y los postres, pero a que, a la vez, buscan con ello compartir también un "dulce momento" en familia sacando provecho a la mayor cantidad de tiempo que sus miembros deben actualmente pasar en casa y protegiéndolos a su vez de la exposición al contagio del virus. Para validar la propuesta de negocio, analizaremos el mercado objetivo mediante una investigación cualitativa a través de la metodología de entrevistas a profundidad. Además, se medirá la intención de compra del consumidor a través del uso de herramientas como landing page y redes sociales como Facebook a fin de relacionarlas con las hipótesis y a su vez ratificar nuestra propuesta de valor. / The purpose of the present study is to determine the viability of PROVOCATI project in its quest to develop a business model of "Unprepared cakes" not yet exploited by companies in the pastry industry that, due to the global outbreak of Covid-19, have had the need to reinvent themselves and adapt their business model. The project seeks to convert the way of acquiring cakes, into a new and innovative experience for the consumer. PROVOCATI company assists a market focused on people who like sweets and desserts, but who, at the same time, also seek to share a "sweet moment" with the family, taking advantage of the greater amount of time that its members must currently spend at home and protecting them at the same time from exposure of getting infected with the virus. To validate the business proposal, we will analyze the target market with qualitative research through in-depth interview methodology. In addition, the consumer's purchase intention will be measured through the use of tools such as landing pages and social networks such as Facebook in order to relate them to the hypotheses and ratify our value proposition. / Trabajo de investigación

Le modèle pair à pair (P2P) est aujourd'hui utilisé dans des environnements contraints. Néanmoins, pour pouvoir garantir un niveau de service, il requiert l'intégration d'une infrastructure de supervision adaptée. Ce dernier point constitue le cadre de notre travail. Concernant la modélisation de l'information de gestion, nous avons conçu une extension de CIM pour le modèle P2P. Pour la valider, nous l'avons implantée sur Jxta. Nous avons ensuite spécialisé notre modèle de l'information pour les tables de hachage distribuées (DHT). Nous avons abstrait le fonctionnement des DHTs, proposé un ensemble de métriques qui caractérisent leur performance, et déduit un modèle de l'information qui les intègre. Enfin, concernant l'organisation du plan de gestion, nous avons proposé un modèle hiérarchique, qui permet aux pairs de s'organiser selon une arborescence de gestionnaires et d'agents. Cette proposition a été mise en oeuvre sur une implantation de Pastry.

The aim of this thesis is to suggest a gluten-free mixture that will satisfy the sensory and technological properties of gluten-free pastry. To improve the structure and at the same time to substitute the gluten chia seed and chia flour were added to the dough. These two components should increase both pastry structure and nutritional value. The other ingredients that made up the mixture were one-kind flour: buckwheat, rice and corn one. The aim of the thesis was to find suitable combination of quantities of these kinds of flour, to create a draft of the recipe and to realize sensory evaluation. The thesis also includes the issues of celiac disease, problematics of labelling of gluten-free products and sensory evaluation. Sample preferences, textures, smell and flavour have been assessed here using selected methods. At the end of the thesis the results of the questionnaire survey are presented.

The subject of this diploma thesis is "Assessment of quality selected bakery products for specific nutrition". Theoretical part explains the legislation for bakery products, characterizes the raw materials at tjhe input and the technological process in the production of bakery and the assessment methodes of bakery products. Practical part is focused at sensory analysis of fine pastery products called "vánočka" suitable for diabetics and obtained data are evaluated using appropriate statistical and graphical methodes.

Thesis deals with making of a business plan for a bakery, which is focused rye and fermentation products. Main goal of this thesis is to evaluate operation efficiency and viability of a small bakery, which delivers only to five parts of Prague. Methods and techniques used to create a business plan are presented in theoretical part and used in practical part thereafter.

The theme of diploma thesis is processing of the design new multifunctional residential building in Prague. The house has four floors is partly basement. The building is operationally divided into three separate parts. Predominant part of the building is intended for housing, other parts of the establishment is a patisserie and last automatic garage The house is designed of the construction systém Porotherm. The pitched roof is double layer with a wood-steel structure.

Les réactions d'hypersensibilité immédiate survenant au cours de l'anesthésie demeurent un sujet de préoccupation majeure pour les anesthésistes. Le médicament le plus fréquemment responsable d'une anaphylaxie sont les curares. Le but de ce travail est de préciser l'épidémiologie actuelle et d'identifier certains facteurs environnementaux susceptibles d'expliquer la fréquence élevée des réactions allergiques aux curares qui peuvent survenir en l'absence de toute exposition préalable. Dans la première partie de la thèse, une enquête nationale décrivant l'épidémiologie des réactions anaphylactiques peranesthésiques entre 2005 et 2007 en France. Elle a confirmé l'intérêt du dosage d'IgE spécifique anti-curare. La survenue de réactions d'hypersensibilité immédiate allergique à l'induction anesthésique lors d'une première exposition aux curares a conduit à évoquer l'existence d'une sensibilisation croisée avec des substances présentes dans l'environnement et possédant un ammonium quaternaire. Différentes hypothèses ont été proposées, notamment une exposition aux produits cosmétiques et/ou désinfectants, une exposition à des antigènes de type phosphorylcholine rencontrés dans les levures, ou certains parasites. Dans la deuxième partie de la thèse, deux populations professionnelles, des apprentis coiffeurs exposés à des agents chimiques contenant des ions ammoniums, et des boulanger-pâtissiers exposés à des allergènes de levures et de parasites, ont été comparées avec la population générale à la recherche de différences concernant la prévalence des anticorps IgE spécifique anti-curare. Au terme de ce travail, l'exposition à des produits cosmétiques chez les coiffeurs apparaît comme un facteur de risque de développer des anticorps IgE spécifique anti-curare, démontrant pour la première fois l'hypothèse du lien entre l'exposition répétée aux produits cosmétiques contenant l'ammonium quaternaire et la sensibilisation croisée aux curares / Immediate hypersensitivity reactions occurring during anesthesia remains a major concern for anesthesiologists. The drugs most frequently responsible for anaphylaxis are neuromuscular blocking agents (NMBAs). The purpose of this study is to determine the current epidemiology and to identify environmental factors that may explain the high frequency of allergic reactions to neuromuscular blocking agents that can occur without any prior exposure. In the first part of the thesis, a national survey describing the epidemiology of anaphylaxis during anesthesia between 2005 and 2007 in France was carried out. The value of testing specific IgE against NMBA was confirmed.The occurrence of immediate allergic hypersensitivity reaction when first exposure to an NMBA during induction led to evoke the existence of cross-sensitization with substances present in environment and having a quaternary ammonium compound. Different hypotheses have been proposed including exposure to cosmetics and / or disinfectants, exposure to antigens encountered in phosphorylcholine yeasts, or parasites, or exposure to a derivative opiate, pholcodine. In the second part of the thesis, two occupational populations, hairdressers apprentice exposed to chemical agents containing ammonium ions, baker and pastry maker exposed to allergens yeast and parasites were compared with the general population to search for differences regarding the prevalence of specific IgE antibody against NMBA. At the end of this work, hairdressers exposed to cosmetics agents appears to be a risk factor for developing specific IgE antibodies against NMBA and we demonstrated for the first time the hypothesis of the ross-sensitization between repeated exposures to cosmetics products containing quaternary ammonium and NMBAs

<p>Predmet doktorske disertacije obuhvata izbor ambalažnog materijala i uslova pakovanja, pakovanje tradicionalnog pekarskog proizvoda pite sa sirom, kao i očuvanje proizvoda tokom skladi&scaron;tenja.<br />Polupečene pite sa sirom su proizvedene i pakovane u petoslojne i sedmoslojne polimerne kese, pri atmosferskim i u uslovima modifikovane atmosfere pakovanja, sa dodatkom i bez dodatka sakupljača kiseonika. Nakon pakovanja, pite su skladi&scaron;tene i ispitivane po sledećoj dinamici: 0, 2, 4, 8, 12 i 16 nedelja skladi&scaron;tenja. Izvr&scaron;ena su ispitivanja ambalažnih materijala i ambalaže, kao i upakovanog proizvoda. Tokom ispitivanja ambalažnih materijala i ambalaže određivana su: fizičko-hemijska i strukturna svojstva ambalažnih materijala, barijerna svojstva ambalaže, koncentracija gasova u ambalaži i kvalitet formiranih varova. Ispitivanja upakovanog proizvoda su se odnosila na: fizičko-hemijska svojstva pite sa sirom, senzorska svojstva pite sa sirom i mikrobiolo&scaron;ka ispitivanja pite sa sirom.<br />Primenjeni ambalažni materijali su pokazali odgovarajuća fizičko, mehanička i strukturna svojstva. Takođe, oba ambalažna materijala pokazuju dobre barijerne karakteristike na ispitivane gasove. Izračunavanjem ukupne zapremine kiseonika koja može biti propu&scaron;tena kroz ambalažu tokom skladi&scaron;tenja je utvrđeno da je upotreba sakupljača kiseonika od 100 ml dovoljna da omogući skladi&scaron;tenje pite sa sirom, pakovane u obe vrste ambalaže, u vremenskom periodu od 122 dana (16 nedelja), bez promene koncentracije kiseonika veće od 1%. Analizom koncentracije gasova u ambalaži je utvrđeno da su najmanje oscilacije merenih gasova tokom skladi&scaron;tenja pokazali uzorci pakovani u petoslojne, kao i sedmoslojne kese, u atmosferi vazduha sa dodatkom sakupljača kiseonika. Fizičko-hemijska svojstva (kiselinski stepen, peroksidni broj, sadržaj vlage, aw vrednost) uzoraka pita sa sirom su se menjala tokom skladi&scaron;tenja, zavisno od vrste ambalaže i uslova pakovanja. Period skladi&scaron;tenja utiče na senzorski kvalitet proizvedenih pita sa sirom. Nakon 16 nedelja skladi&scaron;tenja pita sa sirom upakovanih usa sirom kese od petoslojnog i sedmoslojnog ambalažnog materijala, u atmosferskim uslovima, sa dodatkom sakupljača kiseonika, ne dolazi do promena ukupnog broja kvasaca i plesni.<br />Na osnovu ciljeva doktorske disertacije, izvr&scaron;enih ispitivanja i postignutih rezultata, može se zaklučiti da su predloženi ambalažni materijali, kao i uslovi pakovanja doprineli produženju održivosti tradicionalnog pekarskog proizvoda - pite sa sirom.<br />Primenom barijernih ambalažnih materijala, kombinovanjem atmosferskih uslova pakovanja i sakupljača kiseonika, moguće je skladi&scaron;titi pite sa sirom u dužem periodu.</p> / <p>The subject of doctoral thesis includes the selection of packaging material and packaging conditions, packaging of traditional bakery product phyllo dough pastry with cheese, as well as the preservation of the product during the storage period. Partially baked phyllo dough pastry with cheese have been produced and packed into five and seventh layer polymeric bags, by using atmospheric and modified atmospheric packaging conditions, with and without the addition of the oxygen scavengers. After the packaging, phyllo dough pastries have been stored, and the dynamics of researches has been referred to: 0, 2, 4, 8, 12 and 16 week of storing.<br />Researches of packaging material and the product of packaging have been conducted. Examination of packaging material includes: physicochemical and structural properties, barrier properties, concentration of gases inside the packaging and the quality of welds. Examination of the product of packaging includes: physicochemical properties, sensorial properties and microbiological properties of the phyllo dough with cheese.<br />Applied packaging materials have shown an adequate physical, mechanical and structural performances. Furthermore, both packaging materials have shown good barrier characteristics against examined gases. By the calculation of total oxygen volume, which might penetrate throughout packaging materials during storing period, it can be concluded that the application of 100 ml oxygen scavenger is sufficient to provide the storing of phyllo dough pastry, packed in both packaging materials, during a period of 122 days (16 weeks) without oxygen concentration changes higher than 1%. The analysis of gas concentration in packaging has shown that the smallest oscillations of gas concentration during the storage have been determined inside the packaging of five and seven layer packaging material, in air conditions by using oxygen scavengers.<br />Physicochemical performances (acid number, peroxide value, moisture content and aw value) of the samples vary depending on the packaging material and the packaging conditions, during the storage period. The storage period affects the sensorial quality of phyllo dough pastries. After sixteen weeks of storage, phyllo dough pastry with cheese, packed into five and seven layer packaging material, in air atmosphere, with the addition of oxygen scavenger, did not show the increase of the total number of yeasts and molds.<br />Based on the goals, conducted research and results obtained, it might be concluded that suggested packaging materials, as well as the packaging conditions contribute to the additional sustainability of traditional bakery product - phyllo dough pastry with cheese. By the application of barrier packaging material, and combining the atmosphere packaging conditions and the oxygen scavenger it is possible to store phyllo dough pastry for a longer period.</p>