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