Статті

Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372

Переглянути

Фільтри

2019 - 201912020 - 20221

Налаштування

Автор: search.filters.author.Seidykh, OlgaКлючове слово: search.filters.subject.optimization

Результати пошуку

Зараз показуємо 1 - 2 з 2
  • Ескіз
    Документ
    Development of a modified ant colony algorithm for order scheduling in food processing plants
    (2022) Korobiichuk, Igor; Hrybkov, Serhii; Seidykh, Olga; Ovcharuk, Vladimir; Ovcharuk, Andrii
    This developed modified ant colony algorithm includes an additional improvement with local optimization methods, which reduces the time required to find a solution to the problem of optimization of combinatorial order sequence planning in a food enterprise. The planning problem requires consideration of a number of partial criteria, constraints, and an evaluation function to determine the effectiveness of the established version of the order fulfillment plan. The partial criteria used are: terms of storage of raw materials and finished products, possibilities of occurrence and processing of substandard products, terms of manufacturing orders, peculiarities of fulfillment of each individual order, peculiarities of use of technological equipment, expenses for storage and transportation of manufactured products to the end consumer, etc. The solution of such a problem is impossible using traditional methods. The proposed algorithm allows users to build and reconfigure plans, while reducing the time to find the optimum by almost 20% compared to other versions of algorithms
  • Ескіз
    Документ
    Development of mathematical apparatus of the expert system for modelling ice cream recipes with specified quality parameters
    (2019) Breus, Natalia; Hrybkov, Serhii; Polishchuk, Galyna; Seidykh, Olga
    As a result of the development of the expert system mathematical apparatus, a set-theoretical mathematical model of the finished product quality control at the stage of operative planning of new types of ice cream with increased nutritional value has been obtained; multi-component ice cream recipes have been optimized in terms of composition; and a model for determining the optimal set of control actions in the presence of technological defects in the calculation of recipes has been built.