Chapter 8
LP Modeling Applications with Computer Analyses in Excel and QM for Windows
Ingredient Blending Applications
To accompany Quantitative Analysis for Management, Tenth Edition, by Render, Stair, and Hanna Power Point slides created by Jeff Heyl
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Ingredient Blending Applications
Diet Problems One of the earliest LP applications Used to determine the most economical diet for hospital patients Also known as the feed mix problem
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Ingredient Blending Applications
The Whole Food Nutrition Center uses three bulk
grains to blend a natural cereal They advertise the cereal meets the U.S. Recommended Daily Allowance (USRDA) for four key nutrients They want to select the blend that will meet the requirements at the minimum cost
NUTRIENT Protein USRDA 3 units
Riboflavin
Phosphorus Magnesium
2 units
1 unit 0.425 units
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Ingredient Blending Applications
We let XA = pounds of grain A in one 2-ounce serving of cereal XB = pounds of grain B in one 2-ounce serving of cereal XC = pounds of grain C in one 2-ounce serving of cereal Whole Foods Natural Cereal requirements
GRAIN A B C COST PER POUND (CENTS) 33 47 38 PROTEIN (UNITS/LB) 22 28 21 RIBOFLAVIN (UNITS/LB) 16 14 25 PHOSPHOROUS (UNITS/LB) 8 7 9 MAGNESIUM (UNITS/LB) 5 0 6
Table 8.5
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specifying a food or feed ingredient combination that satisfies stated nutritional requirements at a minimum cost level.
One objective function: 2. One or more constraints: 4 constraints (one each
for protein, riboflavin, phosphorous, and magnesium)
3. Alternative courses of action: A,B and C
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Ingredient Blending Applications
The objective function is
Minimize total cost of mixing a 2-ounce serving = $0.33XA + $0.47XB + $0.38XC
subject to 22XA + 28XB + 21XC 16XA + 14XB + 25XC 8XA + 7XB + 9XC 5XA + 0XB + 6XC XA + XB + XC XA, XB, XC
= 0
3 2 1 0.425 0.125
(protein units) (riboflavin units) (phosphorous units) (magnesium units) (total mix)
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Ingredient Blending Applications
Whole Food solution using QM for Windows
Program 8.8
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2008 Prentice-Hall, Inc.
2008 Prentice-Hall, Inc.
Ingredient Blending Applications
Ingredient Mix and Blending Problems Diet and feed mix problems are special cases of a more general class of problems known as ingredient or blending problems Blending problems arise when decisions must be made regarding the blending of two or more resources to produce one or more product Resources may contain essential ingredients that must be blended so that a specified percentage is in the final mix
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