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

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Motivation

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

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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

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

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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

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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

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

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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

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

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

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

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13 Implementation(cont) Measuring Methods AcceptA third rater

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

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15 Block Implementation(cont)

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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 ……

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17 Methodology

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18 Main Effects Plot First Experiment (1/3)

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Interactions Plot First Experiment (2/3)

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

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

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

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

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

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

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

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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

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Response Surface Experiment 28

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Estimation of coefficients Response Surface Experiment 29

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

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Normality Test of the residual Response Surface Experiment 31

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Contour Plot and Response Plot Response Surface Experiment 32

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Final Model and Response Surface Experiment 33

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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

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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

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36 Interesting sidelights 刘少军

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37 Interesting sidelights

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38 Q & A

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