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1 Design of Experiment Group 5 Yang Meng, Yang Zhiwei, Song Wenbo, Lou Jiamiao, Liu Shaojun,

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Presentation on theme: "1 Design of Experiment Group 5 Yang Meng, Yang Zhiwei, Song Wenbo, Lou Jiamiao, Liu Shaojun,"— Presentation transcript:

1 1 Design of Experiment Group 5 Yang Meng, Yang Zhiwei, Song Wenbo, Lou Jiamiao, Liu Shaojun,

2 Motivation

3 Popular –delicious taste –healthy drink choose lotus root starch –strict condition –simple and easy to handle –fewer noise factors Motivation

4 The history of reconstituting lotus root starch –History –Nowadays The national standard of lotus root starch was planned to be developed on 2011/6/1 about the nomenclature, classification, technology, quality control and so on. (www.39test.com) Literature review

5 The process of making lotus root starch: grinding to thick liquid wash the liquid Filtering precipitation dry in the sun Literature review

6 Common methods of reconstituting paste dissolve it completely a little water in room temperature change into light brown glue-like liquid hot water (as hot as possible) with stirring at the same time Literature review

7 Assumption There exists a certain optimum condition Response Variable quality of the drink (thickness, evenness and the taste) with 8 scoring levels 7 Factor Decomposition

8 Variables “Held constant” variables Control variables Nuisance factor Blocking factor 8 Factor Decomposition

9 9 Design of Experiment 1. Sample size analysis 2. Factor level definition 3. Implementation of the experiments 4. The results of the experiment A 2 2 full factorial design

10 10 Sample Size Analysis Temperature of the hot water Volume of the hot water Continuous Variables

11 11 Factor Level Definition Factor\levelLowHigh Temperature(°C)7578 Volume(ml)8085 Initial Value

12 12 Implementation StdOrderRunOrderCenterPtBlocks 热水温度具体值热水水量具体值 Full Factorial Design

13 13 Implementation(cont) Measuring Methods AcceptA third rater

14 14 Implementation(cont) Preparation of Experiment Paper cups 25ml counting cups. 100°C Thermometer Glass rods Pencil Kettle

15 15 Block Implementation(cont)

16 The Results StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评 StdOrderRunOrderCenterPtBlocks 热水水温热水水量 评分 1 评分 2 总评 StdOrderRunOrderCenterPtBlocks 热水水温热水水量 评分 1 评分 2 总评 StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评 StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评 ……

17 17 Methodology

18 18 Main Effects Plot First Experiment (1/3)

19 Interactions Plot First Experiment (2/3)

20 Contour Plot First Experiment (3/3) 1 StdOrderRunOrderCenterPtBlocks 热水水温热水水量 评分 1 评分 2 总评

21 Contour Plot Second Experiments 2 StdOrderRunOrderCenterPtBlocks 热水水温热水水量 评分 1 评分 2 总评

22 Contour Plot Third Experiments 3 StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评

23 23 Fourth Experiments Contour Plot StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评

24 Contour Plot Fifth Experiments 5 StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评

25 Contour Plot Sixth Experiments 6 StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评

26 Contour Plot Sixth Experiments 7 26 StdOrderRunOrderCenterPtBlocks 热水温热水量评分 总评

27 Contour Plot With center point 8 27 StdOrderRunOrderCenterPtBlocks 热水温度热水水量总评 The optimal condition -- water temperature 84 ℃ -- volume of hot water 80 ml

28 Response Surface Experiment 28

29 Estimation of coefficients Response Surface Experiment 29

30 ANOVA Analysis Response Surface Experiment (3/6) Response Surface Experiment 30

31 Normality Test of the residual Response Surface Experiment 31

32 Contour Plot and Response Plot Response Surface Experiment 32

33 Final Model and Response Surface Experiment 33

34 The optimal condition -- water temperature 84 ℃ -- volume of hot water 80 ml Water volume affect significantly Water temperature is less important Discussion And Conclusion 34

35 35 Possible improvement Improve the accuracy of measurement, especially the measuring cylinder Improve the system of evaluation -Enlarge the number of evaluators -Design more objective discipline of evaluation -Use some specific measurements

36 36 Interesting sidelights 刘少军

37 37 Interesting sidelights

38 38 Q & A


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