{"title":"饼干生产过程中配料的优化分配——一种基于不变属性的算法方法","authors":"E. S. Udofia, I. Etukudo","doi":"10.7176/mtm/9-4-06","DOIUrl":null,"url":null,"abstract":"For the achievement of optimal ingredient allocation and mixing, this work proposes a mathematical model of efficient allocation of these ingredients. The problem of this allocation in the production of biscuit is modeled as a linear programming problem and analyzed using an invariant property based algorithm approach. An Optdesolver, a computer program was used to obtain the optimal solution to this problem. This solution revealed that in order to have a maximum profit of N3,404,010.27, the allocations to shortcake, petit, marie and gem should respectively be N270.50, N267.50, N268.20 and N268.80. Keywords: Biscuit, Optimal Allocation, Production Process, Invariant, Approach. DOI : 10.7176/MTM/9-4-06 Publication date : April 30 th 2019.","PeriodicalId":394772,"journal":{"name":"Mathematical Theory and Modeling","volume":"18 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"OPTIMAL ALLOCATION OF BISCUIT INGREDIENT IN THE PRODUCTION PROCESS - AN INVARIANT PROPERTY BASED ALGORITHM APPROACH\",\"authors\":\"E. S. Udofia, I. Etukudo\",\"doi\":\"10.7176/mtm/9-4-06\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"For the achievement of optimal ingredient allocation and mixing, this work proposes a mathematical model of efficient allocation of these ingredients. The problem of this allocation in the production of biscuit is modeled as a linear programming problem and analyzed using an invariant property based algorithm approach. An Optdesolver, a computer program was used to obtain the optimal solution to this problem. This solution revealed that in order to have a maximum profit of N3,404,010.27, the allocations to shortcake, petit, marie and gem should respectively be N270.50, N267.50, N268.20 and N268.80. Keywords: Biscuit, Optimal Allocation, Production Process, Invariant, Approach. DOI : 10.7176/MTM/9-4-06 Publication date : April 30 th 2019.\",\"PeriodicalId\":394772,\"journal\":{\"name\":\"Mathematical Theory and Modeling\",\"volume\":\"18 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Mathematical Theory and Modeling\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7176/mtm/9-4-06\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Mathematical Theory and Modeling","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7176/mtm/9-4-06","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
OPTIMAL ALLOCATION OF BISCUIT INGREDIENT IN THE PRODUCTION PROCESS - AN INVARIANT PROPERTY BASED ALGORITHM APPROACH
For the achievement of optimal ingredient allocation and mixing, this work proposes a mathematical model of efficient allocation of these ingredients. The problem of this allocation in the production of biscuit is modeled as a linear programming problem and analyzed using an invariant property based algorithm approach. An Optdesolver, a computer program was used to obtain the optimal solution to this problem. This solution revealed that in order to have a maximum profit of N3,404,010.27, the allocations to shortcake, petit, marie and gem should respectively be N270.50, N267.50, N268.20 and N268.80. Keywords: Biscuit, Optimal Allocation, Production Process, Invariant, Approach. DOI : 10.7176/MTM/9-4-06 Publication date : April 30 th 2019.
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