the best ingredient of apple juice orthogonal design team members...

The best ingredient of apple juice

——Orthogonal designTeam members：

Xudi,Wuguiyan,Yuzhiping,Chenke,Yuanjinxiu

Introduction

Test plan

Process of the test

Results analysis

Summary

Contents

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.

Introduction

Test plan

Process of the test

Results analysis

Summary

Test plan

Clear purpose and index

Set factor level table

Choose orthogonal table

Purpose and index

Test purpose: Determine the best ingredient of apple juice

Test index： Taste(The higher the score the better)

Set factor level table

Apple juiceA—apple

B—sugar

C—vinegar

Factor level table

factor

level

apple

A

sugar

B

vinegar

C

1 0.5 2 1

2 1 3 2

3 1.5 4 3

4 5 4

Choose orthogonal table

• Proposed standard method:choose the first level of factor A as a virtual level,

• So we can choose L16(45)which has equal level and just conduct 16 tests.

Introduction

Test plan

Process of the test

Results analysis

Summary

Process of the test. Raw material and tools

Process of the test

Test results

16 tests

5 tasters

1 Very bad

2 Bad

3 General

4 Good

5 Perfect

apple A

sugar B

vinegar

CD E score

1 0.5 2 1 1 1 1.6

2 0.5 3 2 2 2 1.6

3 0.5 4 3 3 3 3

4 0.5 5 4 4 4 2.8

5 1 2 2 3 4 1.6

6 1 3 1 4 3 2.6

7 1 4 4 1 2 3

8 1 5 3 2 1 3.2

9 1.5 2 3 4 2 2.8

10 1.5 3 4 3 1 4.2

11 1.5 4 1 2 4 3.6

12 1.5 5 2 1 3 4.2

13 0.5 2 4 2 3 1

14 0.5 3 3 1 4 1

15 0.5 4 2 4 1 2.4

16 0.5 5 1 3 2 2.2

Introduction

Test plan

Process of the test

Results analysis

Summary

Analysis of result

Visual analysis

1

Range analysis

2

variance analysis

3

Visual analysisapple A

sugar B

vinegar

CD E score

1 0.5 2 1 1 1 1.6

2 0.5 3 2 2 2 1.6

3 0.5 4 3 3 3 3

4 0.5 5 4 4 4 2.8

5 1 2 2 3 4 1.6

6 1 3 1 4 3 2.6

7 1 4 4 1 2 3

8 1 5 3 2 1 3.2

9 1.5 2 3 4 2 2.8

10 1.5 3 4 3 1 4.2

11 1.5 4 1 2 4 3.6

12 1.5 5 2 1 3 4.2

13 0.5 2 4 2 3 1

14 0.5 3 3 1 4 1

15 0.5 4 2 4 1 2.4

16 0.5 5 1 3 2 2.2

The best combination: A3B4C2 ,A3B2C4

Analysis of result

Range analysis

Visual analysis

variance analysis

1 2 3

Range analysis

appleA

sugarB

vinegar C

D E

T1 15.6 7 10 9.8 11.4

T2 10.4 9.4 9.8 9.4 9.6

T3 14.8 12 10 11 10.8

T4 12.40 11 10.6 9

appleA

sugarB

vinegar C

D E

1.95 1.75 2.5 2.45 2.85

2.6 2.35 2.45 2.35 2.4

3.7 3 2.5 2.75 2.7

3.1 2.75 2.65 2.25

R 1.75 1.35 0.3 0.4 0.6

4T

1T

3T2T

• The best combination of apple juice is A3B

4C4—An apple and a half, five teaspoons of sugar, four tablespoons of vinegar.

• 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

Analysis of result

Range analysis

Visual analysis

variance analysis

1 2 3

Variance analysisSquares

S

freedom

fthe sum of mean squares

M

ratio

F

Factors A 8.18 3 2.73 6.35

Factors B 4.74 3 1.58 3.67

Factors C 0.22 3 0.07 0.16

Error e 1.3 3 0.43

T 14.44 F0.90(3,3)=5.39F0.75（ 3.3） =2.36

• 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– A3B4C1-- by means of analysis of variance.

• Error e=1.3

• The personal preferences, for instance some people prefer sweet, but some people prefer sour

• 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

Introduction

Test plan

Process of the test

Results analysis

Summary

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.