Routing Problems

In vehicle routing problems, the initial solutions of the routes are important for improving the quality and solution time of the algorithm. For a better route construction algorithm, the obtained initial solutions must be basic, fast, and flexible with reasonable accuracy. In this study, initial solutions are introduced to improve the final solution of the Capacitated Vehicle Routing Problem based on a method from the literature. Using a different formula for addressing the gravitational forces, a new method is introduced and compared with the previous physics inspired algorithm. By using the initial solutions of the proposed method and using them as the initial routes of the Record-to-Record and Simulated Annealing algorithms, it is seen that better results are obtained when compared with various algorithms from the literature. Also, in order to fairly compare the algorithms executed on different machines, a new comparison scale for the solution quality of vehicle routing problems is proposed that depends on the solution time and the deviation from the best known solution. The obtained initial solutions are then input to Record-to-Record and Simulated Annealing algorithms to obtain final solutions. Various test instances and CVRP solutions from the literature are used for comparison. The comparisons with the proposed method have shown promising results

Routing Problems

In vehicle routing problems, the initial solutions of the routes are important for improving the quality and solution time of the algorithm. For a better route construction algorithm, the obtained initial solutions must be basic, fast, and flexible with reasonable accuracy. In this study, initial solutions are introduced to improve the final solution of the Capacitated Vehicle Routing Problem based on a method from the literature. Using a different formula for addressing the gravitational forces, a new method is introduced and compared with the previous physics inspired algorithm. By using the initial solutions of the proposed method and using them as the initial routes of the Record-to-Record and Simulated Annealing algorithms, it is seen that better results are obtained when compared with various algorithms from the literature. Also, in order to fairly compare the algorithms executed on different machines, a new comparison scale for the solution quality of vehicle routing problems is proposed that depends on the solution time and the deviation from the best known solution. The obtained initial solutions are then input to Record-to-Record and Simulated Annealing algorithms to obtain final solutions. Various test instances and CVRP solutions from the literature are used for comparison. The comparisons with the proposed method have shown promising results

Determination of the Sensory Attributes of Dried Milk Powders and Dairy Ingredients

A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty-one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (

Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale

The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26 log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors. © 2017 Society of Dairy Technolog