PRODUCT OPTIMIZATION METHOD BASED ON ANALYSIS OF OPTIMAL VALUES OF THEIR CHARACTERISTICS

Constantin D. ST?NESCU; Elena SCUTELNICU (P?UN); Doina ENE; Madalina SCUTELNICU (VANE); Daniel VANE

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PRODUCT OPTIMIZATION METHOD BASED ON ANALYSIS OF OPTIMAL VALUES OF THEIR CHARACTERISTICS

机译：基于特征最优值分析的产品优化方法

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The paper presents an original method of optimizing products based on the analysis of optimal values of their characteristics . Optimization method comprises statistical model and analytical model . With this original method can easily and quickly obtain optimal product or material .

机译：在分析产品特性最优值的基础上，提出了一种优化产品的新颖方法。优化方法包括统计模型和分析模型。使用这种原始方法，可以轻松快速地获得最佳产品或材料。

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《Fiability and Durability》 |2016年第1期|共6页
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Constantin D. ST?NESCU; Elena SCUTELNICU (P?UN); Doina ENE; Madalina SCUTELNICU (VANE); Daniel VANE;
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1. OPTIMALITY CONDITIONS FOR SET-VALUED OPTIMIZATION PROBLEMS BASED ON SET APPROACH AND APPLICATIONS IN UNCERTAIN OPTIMIZATION [J] . Kobis Elisabeth, Tammer Christiane, Jen-Chih-Yao Journal of nonlinear and convex analysis . 2017,第6期

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2. Modular product family design: agent-based Pareto-optimization and quality loss function-based post-optimal analysis [J] . RAHUL RAI, VENKAT ALLADA International Journal of Production Research . 2003,第17期

机译：模块化产品系列设计：基于代理的帕累托优化和基于质量损失函数的事后分析
3. Optimal Sizing of Gas Engine in Combined Cooling Heat and Power Systems by a Proposed Evaluation Function and Genetic Algorithm Optimization Methods Based on 4E Analysis [J] . Atigh Hasan Saadi-Quchan, Deymi-Dashtebayaz Mahdi, Bak-Khoshnevis Abdolamir Environmental progress . 2019,第5期

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4. Chemometrics Role on Optimizing Industrial Processes or Product Characteristics: The comparison of D-Optimal and I-Optimal Mixture Designs on The Prediction of Dye Mixture Composition [C] . R. Heryanto, U. D. Syafitri, C. Anggraini, International Conference of the Indonesian Chemical Society . 2020

机译：优化工业过程或产品特性的化学仪表作用：D-OPTEMAL和I-OPTIOL混合物设计对染料混合物组合物预测的比较
5. Post-Pareto optimality methods for the analysis of large Pareto sets in multi-objective optimization. [D] . Carrillo, Victor M. 2013

机译：多目标优化中用于分析大型Pareto集的后Pareto最优方法。
6. Optimization of CASA-Mot Analysis of Donkey Sperm: Optimum Frame Rate and Values of Kinematic Variables for Different Counting Chamber and Fields [O] . Sabrina Gacem, Jaime Catalán, Anthony Valverde, 2020

机译：优化驴子精子CASA-MOT分析：不同计数室和田地运动变量的最佳帧速率和值
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

PRODUCT OPTIMIZATION METHOD BASED ON ANALYSIS OF OPTIMAL VALUES OF THEIR CHARACTERISTICS

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