Scholarly record
COST OPTIMIZATION OF NUTRIENT INGREDIENTS BY BI-LEVEL MODELING
Abstract
ABSTRACT The nutritional composition for different healthy and/or diet purposes needs an appropriate composition of ingredients. But the different food products contain different levels of nutritional gradients. Therefore, the cost minimization of the food supplies and the composition of the ingredients in an appropriate combination can be a target from an economic point of view. The paper quantifies the relationships between food supply and the composition of the ingredient procedure by means of minimizing the supply costs and maximizing the combination of nutritional ingredients. The integration of these two important components of material supply and management, the nutrient composition, can benefit the process of diet definition, alloy composition, and mixing materials, targeting low costs. Quantifying the relationships between the resource supply and nutrition composition allows optimizing both tasks of good delivery and qualitative ingredient composition. This can result in minimization of costs, maximization of the composition of ingredients, decrease of the number and volumes of resources, and reduction of the total costs. A formal problem is derived that integrates the resource supply and nutrient composition into a general optimization problem. There is a bi-level formal description where the objective functions of supply and composition are hierarchically integrated. The solution of the bi-level problem gives both optimal arguments for the resource supply task and for the composition task. The integration of these two tasks is illustrated in the case of fruit and vegetable supply to support the nutritional requirements for fodder and/or feed.
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