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master's thesis
Optimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:163875
Đukić, Katarina
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

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Đukić, K. (2023). Optimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:163875

Đukić, Katarina. "Optimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:163875

Đukić, Katarina. "Optimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:163875

Đukić, K. (2023). 'Optimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:163875

Đukić K. Optimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu [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:109:163875

K. Đukić, "Optimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:163875

Metadata
TitleOptimiranje sastava smjese brašna za pecivo mase 500 g primjenom linearnog programiranja u MS Excelu
Title (english)The Optimization of the Composition of the Flour Mixture for 500 g Bun Using Linear Programming in MS Excel
AuthorKatarina Đukić
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
ovom diplomskom radu provedeno je optimiranje sastava smjese brašna za pecivo mase 500 g. Za optimizaciju sastava smjese u MS Excelu je izrađen matematički model koji pomoću programskog dodatka Solver linearnim programiranjem izračunava najskuplju ili najjeftiniju recepturu za pecivo mase 500 g. Matematički model mora zadovoljiti zadana ograničenja tj. minimalne i maksimalne zahtjeve pekarske industrije za pecivo mase 500 g. Provedene su različite simulacije receptura smjese brašna, a trošak za pripravu najjeftinije recepture iznosi 8129 €/50 t, a najskuplje 9340 €/50 t. Optimiranje omogućuje uštedu od 1211 €/50 t brašna za pecivo. Izrađeni matematički model omogućuje uštedu i proizvodnju namjenskog brašna za pojedine industrijske proizvode.
Abstract (english)
In this master's thesis, the optimization of a blend composition of 500 g bread flour conducted. To optimize the blend composition, a mathematical model created in MS Excel, using the Solver add-in for linear programming. This model calculates the most expensive or least expensive recipe for a 500 g loaf of bread. The mathematical model must adhere to predefined constraints, i.e., the minimum and maximum requirements of the baking industry for a 500 g loaf of bread. Various simulations of flour blend recipes were performed, with the cost for preparing the least expensive recipe amounting to 8129 €/50 t and the most expensive recipe costing 9340 €/50 t of flour for bread. Optimization results in a cost saving of 1211 €/50 t of bread flour. The developed mathematical model provides cost savings and the production of specialized flour for specific industrial products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:163875
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog 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 09:45:31