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OPTIMIZATION OF FORMULAE FOR ICE-CREAM MIXES.

[In Russian. / En russe.]

Author(s) : SEREMETINSKIJ A. P.

Type of article: Article

Summary

A MATHEMATICAL MODEL IS PRESENTED, WHICH ENABLES MIX FORMULAE FOR THE PREPARATION OF ICE CREAMS TO BE OPTIMIZED. BASED ON A LINEAR ECONOMIC AND MATHEMATICAL MODEL FOR FOOD MIXTURES, THE AUTHOR PROPOSES A LIMIT FOR THE TOTAL MASS OF THE MIX IN KEEPING WITH THE PROPORTIONS OF ITS COMPONENTS. THE CRITERION FOR OPTIMIZATION IS TO GUARANTEE A MINIMUM PRICE OF THE MIX, WHICH CONFORMS WITH THE INDICATED LIMITS AND THE QUALITY REQUIREMENTS. THE MODEL CAN BE DEVELOPED USING UNIVERSAL METHODS OF LINEAR PROGRAMMING. TO GIVE A CONCRETE EXAMPLE, OPTIMIZATION REDUCED THE PRICE OF THE MIX BY 3.4 %. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1992-1769
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 6
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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