A COMPARATIVE STUDY OF THE TAGUCHI METHOD AND DESIGN OF EXPERIMENT (DOE) TECHNIQUE IN

SURFACE ROUGHNESSAHMAD SYAFIQ BIN CHE RAHIM

57274211022

RAFIDAH ALI

MALAYSIAN INSTITUTE OF INDUSTRIAL TECHNOLOGY

UNIVERSITI KUALA LUMPUR

ABSTRACT• The experimental study presented in this

paper aims to highlight the application of Taguchi and DOE

• It also to compare the mean error value of Taguchi and DOE experimental design processes as applied to surface roughness

INTRODUCTIONDOE and Taguchi method are methodology for

systematically applying statistics to experimentation.

• Sir R.A. Fisher

• Genichi Taguchi

• Trouble shooting• Improve• To find optimal setting• Determine the parameter that impact on

product

SURFACE ROUGHNESS• Measure of the

texture of a surface

• If deviations are large, the surface is rough

• If they are small the surface is smooth.

OBJECTIVETo compare mean error in Taguchi method and DOE experimental design processes in surface roughness.

To find optimizing accuracy of surface roughness.

LITERATURE REVIEWThomas A.J., Antony J., (2005). A Comparative Analysis of The Taguchi and Shainin DOE Techniques in an Aerospace Environment.

“Shainin DOE provides a powerful yet simpler approach that lends itself to easier implementation in an industrial environment”

LITERATURE REVIEWTanco, M., Viles E., Pozueta L., (2009). Comparing Different Approaches for Design of Experiments (DOE).

“Shainin DOE techniques provides a powerful and reliable method of experimental design that is easily implemented throughout the organization”

LITERATURE REVIEWTanco, M., Viles E., Pozueta L., (2009). Comparing Different Approaches for Design of Experiments (DOE).

“Taguchi approach provides for a powerful product/process enhancement capability where system robustness can be created through the identification of a wider range of influential variables that can affect system output”

METHODOLOGYDOE

Planning experime

nt

Design experime

nt

Conducting

experiment

Analyzing result

Confirming results

Factor 1 2 Probe 25.0 µm 50.0 µm

Cut of Length 0.08 mm 0.25 mmSampling Length

1 2

Temperature Covered Uncovered

PARAMETER

EXPERIMENT DESIGN

DOE TABLE

TAGUCHI

Planning

experiment

Select factor and level

Experimental

design

Conduct experim

entAnalysis Confirm

result

Factor 1 2 Probe 25.0 µm 50.0 µm

Cut of Length 0.08 mm 0.25 mmSampling Length

1 2

Temperature Covered Uncovered

PARAMETER

Factor 1 2Condition Morning Evening

EXPERIMENTAL DESIGN

TAGUCHI TABLE

MACHINE•MARSURF XR20

DOE RESULT

DOE NORMALITY TEST

0.100.080.060.040.020.00-0.02-0.04

99

9590

80706050403020

105

1

Result

Perc

ent

Mean 0.02936StDev 0.02490N 16AD 0.455P-Value 0.233

DOE Experiment Normallity TestNormal

P-value = 0.233 is greater than 0.05 so data is

NORMAL

DOE MAIN EFFECT

1-1

0.05

0.04

0.03

0.02

0.011-1

1-1

0.05

0.04

0.03

0.02

0.011-1

ProbeM

ean

Cut of Length

Sampling Length Temperature

DOE Experiment Main Effect

DOE ONE-WAY ANOVA Factors P-Value Conclusions

Probe0.001

 High significant

Cut of length0.996

 Not significant

Sampling length0.778

 Low significant

Temperature0.632

 Significant

TAGUCHI METHOD RESULT

TAGUCHI MAIN EFFECT

21

0.110.100.090.080.07

21

21

0.110.100.090.080.07

21

ProbeM

ean

of M

eans

Cut of Length

Sampling Length Temperature

Main Effects Plot for MeansData Means

TAGUCHI ONE-WAY ANOVA

Factors P-Value Conclusions

Probe0.030

 High significant

Cut of length0.036

 Significant

Sampling length0.412

 Not significant

Temperature0.284

 Low significant

COMPARISON ERROR

• The DOE result of error show that value 0.0293

• The DOE is more accuracy than Taguchi

COMPARISON MAIN EFFECT

21

0.110.100.090.080.07

21

21

0.110.100.090.080.07

21

Probe

Mean

of M

eans

Cut of Length

Sampling Length Temperature

Main Effects Plot for MeansData Means

TAGUCHI

1-1

0.05

0.04

0.03

0.02

0.011-1

1-1

0.05

0.04

0.03

0.02

0.011-1

Probe

Mean

Cut of Length

Sampling Length Temperature

DOE Experiment Main Effect

DOE

COMPARISON P-VALUEPARAMETER DOE TAGUCHI

Probe 0.001 0.030

Cut of Length 0.996 0.036

Sampling Length

0.778 0.412

Temperature 0.632 0.284

COMPARISON IN GENERALLY

Characteristics

DOE Taguchi

Procedure Easy Difficult

Complexity Low High

Cost Low High

Flexibility High Low

CONCLUSION

•DOE in this experiment show the smaller value of error and it more accurate than Taguchi.

• Probe is the main effect on determine the value of measurements.

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