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Quality Control for PH of Tea Final Presentation YU Jiayi, CUI Liwen, CHEN Rui, GUO Dingcheng, CAO Qing 1.

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Presentation on theme: "Quality Control for PH of Tea Final Presentation YU Jiayi, CUI Liwen, CHEN Rui, GUO Dingcheng, CAO Qing 1."— Presentation transcript:

1 Quality Control for PH of Tea Final Presentation YU Jiayi, CUI Liwen, CHEN Rui, GUO Dingcheng, CAO Qing 1

2 Project Overview Define Measure Analyze Improve Control PH value Gage R&R Off-line Experiments DOE Suggestions 2

3 Project Overview Define Measure Analyze Improve Control 3

4 Define (1/3) Study Problem – As the PH value of tea beverage is an important quality index, we would like to study the factors that would affect the PH value through off-line experiments. – We expect to obtain the recommended values of the related influence factors to obtain the recommended PH value, thus guiding the real production of tea beverage. 4

5 Define (2/3) Response ( y ) – PH value of tea beverage Green Tea: PH value of 6.2 recommended Factors ( x ) – Temperature – Time – Percentage of Tea – Container (stainless steel, glass, ceramic, etc.) 5

6 Define (3/3) Methodology: Design of Experiment – Off-line experiments – Gage R&R study – GLM Identify significant factors Specify relationships between x and y 6

7 Project Overview Define Measure Analyze Improve Control 7

8 Measurement Instruments 8 Electronic PH-meter Measuring Cup Temperature-control Pot Electronic Scale

9 Gage R&R (1/6) Experiment setting – pH meter – 3 operators – 3 cups of tea – 3 replicates – Parameters 3g tea 200 mL water 8 min 9

10 Gage R&R (2/6) Experiment without SOP – Effect of operator is significant – Contributions of total Gage R&R: nearly 100% Repeatability: 62.57% Reproducibility: 37.43% SourceDOFSSMSFP Part Operator Part*operator Repeatability Total

11 Gage R&R (3/6) Experiment without SOP 11

12 Gage R&R (4/6) Experiment with SOP – Effect of part and interaction are significant – Contributions of total Gage R&R: 35.21% Repeatability: 14.72% Reproducibility: 20.49% SourceDOFSSMSFP Part Operator Part*operator Repeatability Total

13 Gage R&R (5/6) Experiment with SOP 13

14 Gage R&R (6/6) The gage has acceptable repeatability and reproducibility – Different operations of operators have large influence in R&R – A proper SOP is required to improve the performance of operators 14

15 Project Overview Define Measure Analyze Improve Control 15

16 Design of Experiment (1/2) 16 FactorLevel ATemperature (C) BTime (min)258 CVolume of water (ml) DMaterial of cupGlassCeramicStainless steel

17 Design of Experiment (2/2) Sequence of experiment – Three cups of tea are tested in the same period. – The cups are made of different materials. – The total time of each cup is different. – Measure their PH at their own time point. Control of factors – Temperature: air-conditioner, thermos – Volume of water: measuring glass – Weight of tea: electronic balance 17

18 Design of Experiment 18 不锈钢 陶瓷 玻璃 0 min2 min4 min 6 min7 min8 min 8-0=8 min7-2=5 min6-4=2 min

19 Experiment process (1/4) Experiment notes – Cleaning acidometer & container everytime after reading PH value to get accurate data – Put acidometer into tea at least 1 min before reading to get stable PH value – To save time, we compress 3 experiments into one 8 min cycle, with same water temperature 19

20 Experiment process (2/4) Preparation – Make sure the 3 experiments’ parameter combination (3g tea-leaf, same temperature) 2min, A mL water, B1 container 5min, A mL water, B2 container 8min, A mL water, B3 container – Measuring required water & three 3g tea-leaf – Put tea-leaf into 3 container 20

21 0 min1 min2 min3 min4 min5 min6 min7 min Pour A mL water into B3 container Read PH value Wash acidometer Put acidometer into B2 container Wash B3 container Measuring A mL water Put acidometer into B1 container 8 min Pour A mL water into B2 container Measuring A mL water Pour A mL water into B1 container Wash acidometer Read PH value Wash acidometer Put acidometer into B1 container Wash B2 container Read PH value Wash acidometer Wash B1 container Experiment process (3/4) Experiment cycle 21 8 min 5 min 2 min

22 Experiment process (4/4) 22 All experiment instruments Measure 3g tea Read PH value 3 cups per cycle Experimen t Snapshots

23 Design of Experiment (1/9) Result of the initial model – All main effects are significant – Three interactions are not significant 23 SourceDOFSeq SSAdj SSAdj MSFP Temperature Time Volume <0.001 Material Temperature*Time Temperature*Volume Time*Volume Residual Total

24 Design of Experiment (2/9) Residual plot 24

25 Design of Experiment (3/9) Mean of main effect 25

26 Design of Experiment (4/9) Interaction 26

27 Design of Experiment (5/9) 27 SourceDOFSeq SSAdj SSAdj MSFP Temperature Time <0.001 Volume <0.001 Material Residual Total

28 Design of Experiment (6/9) Residual plot 28

29 Design of Experiment (7/9) Mean of main effect 29

30 Design of Experiment (8/9) Residual vs. sequence 30

31 Design of Experiment (9/9) Recommended parameter – Time: 2min – Volume of water: 200ml – Material of cup: Ceramic – Temperature: 98C – Estimated pH: Limitation: no consideration on the effect of – Reusing tea – Type of tea 31

32 Project Overview Define Measure Analyze Improve Control 32

33 Improve & Control 33 Improvements can be made to the production line to obtain a recommended PH value – Temperature: 98 ℃ recommended – Time: 2 minutes – Tea/water ratio: 3g tea/200 ml water recommended – Container: change the original stainless steel container to the porcelain container

34 Thanks 2014/06/13 34


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