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master's thesis
Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:441749
Berki, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Berki, I. (2023). Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki, Ivana. "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki, Ivana. "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki, I. (2023). 'Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki I. Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441749

I. Berki, "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441749

Metadata
TitleOptimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO
Title (english)The Optimization of the Composition and Price of Flour for the Production of Biscuits by Modeling in the LINDO Programme
AuthorIvana Berki
MentorDamir Magdić (mentor)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberSandra Budžaki (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kultivari pšenice korišteni u ovom radu uzgajani su i analizirani na Poljoprivrednom institutu u Osijeku, a korišteno je 12 različitih kultivara. Matematički modeli u programu LINDO izrađeni su na temelju rezultata mjerenja svojstava kakvoće kultivara pšenice. Rezultati su izmjereni na farinografu, ekstenzografu i amilografu. U modele su ugrađeni minimalni i maksimalni zahtjevi konditorske industrije za svojstva brašna potrebna za proizvodnju keksa. Modeliranjem sastava smjese analizirane su kombinacije brašna različitih sastava te su određene najjeftinije i najskuplje recepture brašna za proizvodnju keksa uz zadovoljavanje zahtjeva industrije. Modeliranjem je izračunato kako su minimalni zahtjevi industrije zadovoljeni i kada je u silosu dostupan samo jedan kultivar pšenice. Niti jedna kombinacija kultivara niti kultivari pojedinačno ne mogu zadovoljiti maksimalne zahtjeve industrije. U radu je uspješno provedeno optimiranje sastava i cijene smjese brašna prema zahtjevima industrije. Utvrđene su značajne financijske razlike između mogućih maksimalnih i minimalnih troškova za pripravu tražene smjese brašna. Optimirani sastavi smjese brašna omogućuju povećanje ekonomske dobiti, a dodatno i smanjenje količine aditiva u smjesi.
Abstract (english)
The wheat cultivars used in this work were grown and analyzed at the Agricultural Institute in Osijek, and 12 different cultivars were used. Mathematical models in the LINDO program were created based on the results of measuring the quality properties of wheat cultivars. The results were measured on a farinograph, extensograph and amylograph. The models incorporate the minimum and maximum requirements of the confectionery industry for the properties of flour required for the production of biscuits. By modeling the composition of the mixture, combinations of flour with different compositions were analyzed and the cheapest and most expensive recipes of flour for the production of biscuits were determined while meeting the requirements of the industry. Through modeling, it was calculated that the minimum requirements of the industry are met even when only one cultivar of wheat is available in the silo. No combination of cultivars or cultivars individually can meet the maximum demands of the industry. The work successfully optimized the composition and price of the flour mixture according to industry requirements. Significant financial differences were determined between the possible maximum and minimum costs for the preparation of the requested flour mixture. The optimized composition of the flour mixture enables an increase in economic profit, and additionally a reduction in the amount of additives in the mixture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:441749
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-10-04 06:55:51