3 resultados para alternative food evaluation

em Bulgarian Digital Mathematics Library at IMI-BAS


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It is shown that any multicriteria problem can be represented by a hierarchical system. Separate properties of the object are evaluated at the lower level of the system, using a criteria vector, and a composition mechanism is used to evaluate the object as a whole at the upper level. The paper proposes a method to solve complex multicriteria problems of evaluation and optimization. It is based on nested scalar convolutions of vector- valued criteria and allows simple structural and parametrical synthesis of multicriteria hierarchical systems.

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In the last few years Agile methodologies appeared as a reaction to traditional ways of developing software and acknowledge the need for an alternative to documentation driven, heavyweight software development processes. This paper shortly presents a combination between Rational Uni ed Process and an agile approach for software development of e-business applications. The resulting approach is described stressing on the strong aspects of both combined methodologies. The article provides a case study of the proposed methodology which was developed and executed in a successful e-project in the area of the embedded systems.

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The development of new, health supporting food of high quality and the optimization of food technological processes today require the application of statistical methods of experimental design. The principles and steps of statistical planning and evaluation of experiments will be explained. By example of the development of a gluten-free rusk (zwieback), which is enriched by roughage compounds the application of a simplex-centroid mixture design will be shown. The results will be illustrated by different graphics.