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Group9

Group 9:HOU Xiangyu 2008010881

YU Guo 2008010884TU Mengyuan 2008010844TAO Jianping 2008010870

MENG Xiangnan 2007010832

WINTERTemplate•Background

Outline

•Design & Implementation of Experiment

•Data Analysis•Conclusion

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1. Introduction Of Idea

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1.1 Flour and Cooked-wheaten-food

•made of common crude dough•cooked by boiling water

• made of leaven dough

• cooked by steaming

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1.2 Yeast versus Baking-soda

Pro:Pro:

Dough: whiter and softer Fermentation: faster Environment: casualCon:Con:

Destroy organic nutrition, Destroy Vitamin B

• Pro:Pro:

Protect organic nutrition Good taste

• Con:Con:

Dough: yellow Fermentation: slow Environment: strict

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1.3 Criteria of Fermentation

Well fermented: Larger dough size Fine and smooth inside Elastic, smooth and white surface

Over fermented: Small and flat dough size Large air hole inside Non-elastic, wrinkled surface Sour taste

Under fermented: Small dough size Coarse grains inside Non-elastic and dark surface

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1.4 Objectives

• Find factors affect fermentation of dough

• Analysis effect of each factor as well as the interaction of multiple factors

• Present relatively desirable & practical settings for fermentation

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1.5 Material & Apparatus

• Material– Flour

• whole-meal flour

– Yeast • brand: AnQi

– Water • pure water

– NaCl • pure

• Apparatus– Beaker

• 50mL, precision: 5ml

– Graduated cylinder• 10mL, precision: 0.5mL

– Thermometer• -10℃~100℃, precision 1℃

– Electronic balance• precision 0.01g

– Watch • precision: 1sec

– Ruler• precision: 1mm

– Chopsticks • for stirring

– Basin • for heating in water bath

2. Design of Experiment

2.1 Variable Definition

• Response Variable– Height Change

• Factors– Water Volume– Water Temperature– Amount of Inoculation– Sealing– Fermentation time– Salt

2.1 Variable Definition (con’t)

• Constant Factor– Shape and size of containers– Lot of flour

• Noise Factor– Variation in the process of kneading

dough– Estimation in the measurement– Variation of temperature

2.2 Design Of Experiment

• ¼ fractional factorial design

To reduce the cost of the experiments

• Factors and Level SettingsCod

eFactors Low

LevelHigh

LevelA Water volume 23ml 35mlB Water temperature 23°C 37°CC Amount of

inoculation2g 4g

D Sealing sealed Not sealed

E Fermentation time 1.5h 2.5hF Salt 0g 0.06g

• Generator: E=ABC, F=BCD

• Aliases: A=BCE=DEF

AB=CEB=ACE=CDF

AC=BEC=ABE=BDF

AD=EFD=BCF=AEF

AE=BC=DFE=ABC=ADF

AF=DEF=BCD=ADE

BD=CFABD=CDE=ACF=BEF

BF=CDACD=BDE=ABF=CEF

2.2 Design Of Experiment (con’t)

262 IV

标准序运行序中心点区组A 加水量 B水温

C 酵母用量 D 密封

E 发酵时间 F 盐

13 1 1 1 -1 -1 1 1 1 -115 2 1 1 -1 1 1 1 -1 1

2 3 1 1 1 -1 -1 -1 1 -114 4 1 1 1 -1 1 1 -1 -116 5 1 1 1 1 1 1 1 1

9 6 1 1 -1 -1 -1 1 -1 14 7 1 1 1 1 -1 -1 -1 16 8 1 1 1 -1 1 -1 -1 17 9 1 1 -1 1 1 -1 -1 -1

12 10 1 1 1 1 -1 1 -1 -110 11 1 1 1 -1 -1 1 1 111 12 1 1 -1 1 -1 1 1 -1

8 13 1 1 1 1 1 -1 1 -13 14 1 1 -1 1 -1 -1 1 15 15 1 1 -1 -1 1 -1 1 11 16 1 1 -1 -1 -1 -1 -1 -1

2.2 Design Of Experiment (con’t)

2.3 Implementation Of Experiment

• Prepare the flour, water, yeast • Mix the yeast with the flour

2.3 Implementation Of Experiment

• Put the water in• Form a crude dough

2.3 Implementation Of Experiment

• Put the dough in warm water

2.3 Implementation Of Experiment

• Observe and write down the height

3. Data Analysis

3.1 Main effect plot

1-1

3. 2

2. 8

2. 4

2. 0

1-1 1-1

1-1

3. 2

2. 8

2. 4

2. 0

1-1 1-1

加水量

平均值

初始水温 酵母用量

密封 发酵时间 盐

响应 主效应图数据平均值

3.2 Interaction plot

1- 1 1- 1 1- 1 1- 1 1- 1

3. 2

2. 4

1. 6

3. 2

2. 4

1. 6

3. 2

2. 4

1. 6

3. 2

2. 4

1. 6

3. 2

2. 4

1. 6

加水量

初始水温

酵母用量

密封

发酵时间

盐

-1

1

加水量

-11

水温初始

-11

用量酵母

-1

1

密封

-11

时间发酵

响应 交互作用图数据平均值

AB, AC, BE, BF, CD and CE seem to have significant interactions.

3.3 Half Probability Plot

14121086420

98

95

90

85

80

70

60

50

403020100

绝对标准化效应

百分比

A 加水量B 初始水温C 酵母用量D 密封E 发酵时间F 盐

因子 名称

不显著显著

效应类型

BF

AC

F

C

B

A

标准化效应的半正态图 Al pha = . 05)（响应为 响应，

PowerPoint picture page

3.4 Pareto Chart

E

D

AB

AC

F

BF

A

B

C

14121086420

项

标准化效应

2. 45

A 加水量B 初始水温C 酵母用量D 密封E 发酵时间F 盐

因子 名称

Pareto 标准化效应的 图 Al pha = . 05)（响应为 响应，

3.5 Half Probability Plot(con’t)

14121086420

99. 8

98

95

90

8580

70

6050403020100

绝对标准化效应

百分比

A 加水量B 初始水温C 酵母用量F 盐

因子 名称

不显著显著

效应类型

BF

AC

F

C

B

A

标准化效应的半正态图 Al pha = . 05)（响应为 响应，

3.6 Statistical Testing (ANOVA)

3.7 Residual Checking

0. 40. 20. 0-0. 2-0. 4

99

90

50

10

1

残差

百分比

321

0. 4

0. 2

0. 0

-0. 2

拟合值

残差

0. 30. 20. 10. 0-0. 1-0. 2-0. 3

4. 8

3. 6

2. 4

1. 2

0. 0

残差

频率

16151413121110987654321

0. 4

0. 2

0. 0

-0. 2

观测值顺序

残差

正态概率图 与拟合值

直方图 与顺序

响应 残差图

3.8 Regression Model

• RESPONSE=2.5500+0.1625*A

+0.3000*B+0.6750*C-0.1500*F

-0.1375*AC+0.1500*BF

AC=BEBF=CD

3.9 Contour Plots

3.10 Residuals VS Factors

10-1 10-1 10-1

0. 4

0. 2

0. 0

-0. 2

10-1

0. 4

0. 2

0. 0

-0. 2

10-1 10-1

A

残差

3

B C

D E F

残差3 与 A, B, C, D, E, F 的散点图

3.11 Dispersion Effect

• We then calculate the standard deviation of residuals at the low and high level and use statistic

to present the dispersion

3.11Dispersion Effect (con’t)

3210- 1- 2- 3

99

95

90

80

70

605040

30

20

10

5

1

分散效应

百分比

均值 - 0. 07994

标准差 0. 9020

N 13

AD 0. 176P 值 0. 903

分散效应 的概率图 - 95% 正态 置信区间

3.12 Response Optimization

曲线高

低0. 71000D优化

d = 0. 71000

望大响应

y = 3. 550

0. 71000合意性复合

- 1. 0

1. 0

- 1. 0

1. 0

- 1. 0

1. 0

- 1. 0

1. 0初始水温 酵母用量 盐加水量

[1. 0] [1. 0] [1. 0] [ - 0. 7374]

4. Conclusions• Significant factors: water volume, water

temperature, amount of yeast and salt.• Interactions:

water volume*amount of yeast

water temperature*salt• Dispersion is not significant• Optimal solution is out of our experiment

settings, but we can get the direction of improvement

References

1.Design and Analysis of Experiments 6ed Douglas C.

Montgomery2.Dispersion Effect From Fractional Designs George E. P. Box, R. Daniel Meyer,1986

END

Thank you!Q&A

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