New Model of Maximal Covering Location Problem with Fuzzy Conditions

The objective of Maximal Covering Location Problem is locating facilities such that they cover the maximal number of locations in a given radius or travel time. MCLP is applied in many different real-world problems with several modifications. In this paper a new model of MCLP with fuzzy conditions is presented. It uses two types of fuzzy numbers for describing two main parameters of MCLP - coverage radius and distances between locations. First, the model is defined, then Particle Swarm Optimization method for solving the problem is described and tested

Aversion to a sure loss: turning investors into gamblers

In situations where there is a lack of relevant information for proper decisionmaking, investors tend to be ambiguity-averse, opting for the probabilities with predictable outcomes. In cases where investors are faced with options without known probabilities, they tend to choose an option that will guarantee the most negligible loss. When faced with a diminutive loss, the investors will try to avoid these losses, even if that means exposing more resources to potential losses. Average down investment strategy can help to overcome losses faster while risking large amounts of resources, thus, showing investors’ propensity for loss-aversion. However, stock trading under ambiguity is not rational behavior, and is closer to gambling than investing, even when faced with losses. The choice of average down as investment strategy can explain the effect that dominates during investment decision-making process when losses occur due to ambiguity. This paper presents the results of a research conducted in order to determine if investors will use average down strategy when there is a lack of information on the market, and the size of the loss when they will be willing to use it. Obtained results show strong probability of average down usage among the subject group, thus proving aversion to a sure loss. The relation between risk aversion and aversion to a sure loss is tested. The results show that there is no influence of risk aversion on choice to use average down investment strategy. The results and possible applications of the research are thoroughly discussed

The optimization of technological factors during production of hummus spread

The traditional hummus spread is obtained of cooked and grinded chickpeas, blended with susame paste (tahini), olive oil, lemon juice and spices. Hummus spread is a rich source of dietary fibers, polyunsaturated fatty acids, vitamins A, E and C, folate, minerals Mg, K and Fe. During production of such kind of spreadable food product, many factors can have influence on product behavior trough the all phases of production and to the final product quality. In this work, the influence of different technological factors on rheological, textural and sensory properties of hummus spreads made by certain recipes were examined, in the aim to achieve the maximum quality of final product. The way of preparation of raw materials, the composition of the spreads and the amount of water phase have been varied in the aim to define optimal rheological and textural parameters, to increase the production efficiency and in order to obtain desired sensory properties of final spread product

The optimization of technological factors during production of hummus spread

The traditional hummus spread is obtained of cooked and grinded chickpeas, blended with susame paste (tahini), olive oil, lemon juice and spices. Hummus spread is a rich source of dietary fibers, polyunsaturated fatty acids, vitamins A, E and C, folate, minerals Mg, K and Fe. During production of such kind of spreadable food product, many factors can have influence on product behavior trough the all phases of production and to the final product quality. In this work, the influence of different technological factors on rheological, textural and sensory properties of hummus spreads made by certain recipes were examined, in the aim to achieve the maximum quality of final product. The way of preparation of raw materials, the composition of the spreads and the amount of water phase have been varied in the aim to define optimal rheological and textural parameters, to increase the production efficiency and in order to obtain desired sensory properties of final spread product