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1 Design of Experiment Group 5 Yang Meng, Yang Zhiwei, Song Wenbo, Lou Jiamiao, Liu Shaojun, Slide 2 Motivation Slide 3 Popular delicious taste healthy drink choose lotus root starch strict condition simple and easy to handle fewer noise factors Motivation Slide 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 Slide 5 The process of making lotus root starch: grinding to thick liquid wash the liquid Filtering precipitation dry in the sun Literature review Slide 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 Slide 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 Slide 8 Variables Held constant variables Control variables Nuisance factor Blocking factor 8 Factor Decomposition Slide 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 Slide 10 10 Sample Size Analysis Temperature of the hot water Volume of the hot water Continuous Variables Slide 11 11 Factor Level Definition Factor\levelLowHigh Temperature(C)7578 Volume(ml)8085 Initial Value Slide 12 12 Implementation StdOrderRunOrderCenterPtBlocks 21127580 121117880 4311178185 341275185 Full Factorial Design Slide 13 13 Implementation(cont) Measuring Methods 18 6574 AcceptA third rater Slide 14 14 Implementation(cont) Preparation of Experiment Paper cups 25ml counting cups. 100C Thermometer Glass rods Pencil Kettle Slide 15 15 Block Implementation(cont) Slide 16 The Results StdOrderRunOrderCenterPtBlocks 511285.582.5 676.5 62028480 787.5 431282.577.5766.5 241182.5 6 6 6 350184808 8 8 161185.577.5 766.5 1 StdOrderRunOrderCenterPtBlocks 1 2 21127580222 12117880555 43117885544.5 34127585333 2 StdOrderRunOrderCenterPtBlocks 1 2 3 1117885 54 4.5 2 2118180 77 7.0 4 3118185 57 6.0 1 4117880 55 5.0 3 StdOrderRunOrderCenterPtBlocks 31127875555 42128180777 23117880555 14118175666 StdOrderRunOrderCenterPtBlocks 41128485655.5 32128180777 23118185777 14118480888 4 Slide 17 17 Methodology Slide 18 18 Main Effects Plot First Experiment (1/3) Slide 19 Interactions Plot First Experiment (2/3) Slide 20 Contour Plot First Experiment (3/3) 1 StdOrderRunOrderCenterPtBlocks 1 2 21127580222 12117880555 43117885544.5 34127585333 Slide 21 Contour Plot Second Experiments 2 StdOrderRunOrderCenterPtBlocks 1 2 3 1117885 54 4.5 2 2118180 77 7.0 4 3118185 57 6.0 1 4117880 55 5.0 Slide 22 Contour Plot Third Experiments 3 StdOrderRunOrderCenterPtBlocks 31127875555 42128180777 23117880555 14118175666 Slide 23 23 Fourth Experiments Contour Plot StdOrderRunOrderCenterPtBlocks 41128485655.5 32128180777 23118185777 14118480888 4 Slide 24 Contour Plot Fifth Experiments 5 StdOrderRunOrderCenterPtBlocks 31128175666 42128480888 13118475777 24118180777 24 Slide 25 Contour Plot Sixth Experiments 6 StdOrderRunOrderCenterPtBlocks 21118480655.5 12118775666 43128780888 34128475565.5 25 Slide 26 Contour Plot Sixth Experiments 7 26 StdOrderRunOrderCenterPtBlocks 21118480655.5 12118775666 43128780888 34128475565.5 Slide 27 Contour Plot With center point 8 27 StdOrderRunOrderCenterPtBlocks 5112116.5 6202007.5 4312 6.5 241116 3501008 16111 6 The optimal condition -- water temperature 84 -- volume of hot water 80 ml Slide 28 Response Surface Experiment 28 Slide 29 Estimation of coefficients Response Surface Experiment 29 Slide 30 ANOVA Analysis Response Surface Experiment (3/6) Response Surface Experiment 30 Slide 31 Normality Test of the residual Response Surface Experiment 31 Slide 32 Contour Plot and Response Plot Response Surface Experiment 32 Slide 33 Final Model and Response Surface Experiment 33 Slide 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 Slide 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 Slide 36 36 Interesting sidelights Slide 37 37 Interesting sidelights Slide 38 38 Q & A