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The best ingredient of apple juice Orthogonal design Team members Xudi,Wuguiyan,Yuzhiping,Chenke,Yuanjinxiu.

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Presentation on theme: "The best ingredient of apple juice Orthogonal design Team members Xudi,Wuguiyan,Yuzhiping,Chenke,Yuanjinxiu."— Presentation transcript:

1 The best ingredient of apple juice Orthogonal design Team members Xudi,Wuguiyan,Yuzhiping,Chenke,Yuanjinxiu

2 Introduction Test plan Process of the test Results analysis Summary Contents

3 Introduction Test purpose : determine the best ingredient of apple juice. Why we choose DOE: we can obtain what we want with a fewer number of tests.

4 Introduction Test plan Process of the test Results analysis Summary

5 Test plan Clear purpose and index Set factor level table Choose orthogonal table

6 Purpose and index Test purpose : Determine the best ingredient of apple juice Test index Taste(The higher the score the better)

7 Set factor level table Apple juice Aapple Bsugar Cvinegar

8 Factor level table factor level apple A sugar B vinegar C 10.521 2132 31.543 454

9 Choose orthogonal table Proposed standard method:choose the first level of factor A as a virtual level, So we can choose L 16 (4 5 )which has equal level and just conduct 16 tests.

10 Introduction Test plan Process of the test Results analysis Summary

11 Process of the test. Raw material and tools

12 Process of the test

13 Test results

14 16 tests 5 tasters 1Very bad 2Bad 3General 4Good 5Perfect

15 apple A sugar B vinegar C DEscore 10.521111.6 20.532221.6 30.543333 4 54442.8 5122341.6 6131432.6 7144123 8153213.2

16 91.523422.8 101.534314.2 111.541243.6 121.552134.2 130.524231 140.533141 150.542412.4 160.551322.2

17 Introduction Test plan Process of the test Results analysis Summary

18 Analysis of result Visual analysis 1 Range analysis 2 v ariance analysis 3

19 Visual analysis apple A sugar B vinegar C DEscore 10.521111.6 20.532221.6 30.543333 4 54442.8 5122341.6 6131432.6 7144123 8153213.2

20 91.523422.8 101.534314.2 111.541243.6 121.552134.2 130.524231 140.533141 150.542412.4 160.551322.2 The best combination: A 3 B 4 C 2,A 3 B 2 C 4

21 Analysis of result Range analysis Visual analysis variance analysis 123

22 Range analysis apple A sugar B vinegar C DE T115.67109.811.4 T210.49.49.89.49.6 T314.812101110.8 T412.401110.69

23 apple A sugar B vinegar C DE 1.951.752.52.452.85 2.62.352.452.352.4 3.732.52.752.7 3.12.752.652.25 R1.751.350.30.40.6

24 The best combination of apple juice is A 3 B 4 C 4 An apple and a half, five teaspoons of sugar, four tablespoons of vinegar.

25 The order of the significant factors is ABC, which means the greatest impact on the taste of the apple juice is the number of apples, followed by sugar,and vinegar is the least

26 Analysis of result Range analysis Visual analysis variance analysis 123

27 Variance analysis Squar es S freedom f the sum of mean squares M ratio F Factors A8.1832.736.35 Factors B4.7431.583.67 Factors C0.2230.070.16 Error e 1.330.43 T14.44F 0.90 (3,3)=5.39 F 0.75 3.3 =2.36

28 By analyzing the significance of each factor level, considering the low-cost, easy to operate and other factors, we get the best combination of apple juice– A 3 B 4 C 1 -- by means of analysis of variance.

29 Error e=1.3 The personal preferences, for instance some people prefer sweet, but some people prefer sour

30 Other factors that may affect the taste of the apple juice that we do not know Because of the existence of errors in personnel, raw materials, environment, these can lead to large errors in the final results

31 Introduction Test plan Process of the test Results analysis Summary

32 Summary As an undergraduate, through this test, our greatest achievement is not the results of the experiment itself, but rather learn how to apply the knowledge learned into practice.For companies,adoping this method can both save cost and meet the consumer demand.

33


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