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- Creation of a unified organizational structure to ensure consistency
between departments.
The main tasks of the company management are as follows:
■ organization of production of goods and services to meet customer
demand, based on available resources;
■ transition to workers with high skills;
■ promotion of members of the organization by providing them with
appropriate working conditions and remuneration system;
■ definition of the necessary resources and sources of support;
■ the development of strategy of development of the organization and
implementation;
■ definition of the objectives of the organization;
■ to develop a system of measures to achieve its goals;
■ to monitor the effectiveness of the organization, the implementation of
tasks.
It is also a major task management system is risk management in the food
industry - taking into account all risk factors in all stages of the production cycle,
from the selection of the supplier and ending with the choice of distribution
channels.
Hydration in solutions (Greek hydro water) - process of attachment of
water molecules to molecules or ions of solute.
The term "hydration" refers to aqueous; in other solvents, this phenomenon
is called solvation. The process, reverse hydration or solvation, respectively
called dehydration or desolvation. Hydration is an important condition for the
dissolution and stability of the substances in the solution, particularly solutions
of protein stability and other biopolymers. Hydration causes the polymer
swelling in aqueous media plays an important role in cell membrane
permeability, a water - salt exchange and so on.
Ions are particularly prone to hydration. Their orientation is caused by
hydration of the water dipole molecules in the electric field of the ion and
hydration of the electrolytes are not polar - their orientation due to the
interaction of the dipole and hydrogen bonding.
The orderly arrangement of solvent molecules around the ions or atoms of
polar groups in the molecule of the dissolved substance allows us to speak about
the formation of hydrate layers or shells. The water molecules in the hydrated
layer remains almost unchanged chemically. This hydration is distinguished
from other chemical reactions in solutions, for example by hydrolysis.
However, in the hydrated layer vary many physical properties of water:
vapor pressure, dielectric constant, compressibility, ability to solvent and others.
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