OPTIMAL ALLOCATION OF BISCUIT INGREDIENT IN THE PRODUCTION PROCESS - AN INVARIANT PROPERTY BASED ALGORITHM APPROACH

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.