冰淇淋电脑配合优化模型研究

STUDIES ON THE OPTIMIZING MODEL OF ICE CREAM FORMULATION ON COMPUTER

本文以最小化原料成本为目标函数;以乳脂肪、非脂乳固体、糖分、总固形物等质量关系设立8个约束方程,建立了最优化冰淇淋线性规划模型,在计算机上,利用该模型配合出市场选料、企业定料情况下的高、中、低档牛奶和水牛奶优化冰淇淋配方。并模拟市场原料价格和成分质量实际变化,检验了模型配方调整灵敏度反应。得出电脑模型技术配合冰淇淋配方比目前企业广泛使用的皮尔逊法、代数法快速准确,节约成本和满足产品多方面质量要求。

A linear programming model for optimizing ice cream formula was established, with least cost raw material taken as objective function; eight constraint equations based on relationships of quality requirement for milk fat, milk solids -No -fat, Sugar, total solids etc. The ice cream formulas of optimizaton on cow and buffalo' s milk products were computerized on the basis of different conditions of market bought material and enterprise self- provided material, involving high, medium and low grades. The sensitivity of the model upon changes of price and composition of raw materials was tested.The computer modelling technique formulated ice cream more quickly and exactly than the Pearson method and Algeba method etc. utillized presently by many enterprises, and saves costs and meets quality requirements.