WINTER Template Group9 Group 9: HOU Xiangyu 2008010881 YU Guo 2008010884 TU Mengyuan 2008010844 TAO...
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Transcript of WINTER Template Group9 Group 9: HOU Xiangyu 2008010881 YU Guo 2008010884 TU Mengyuan 2008010844 TAO...
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WINTERTemplate
Group9
Group 9:HOU Xiangyu 2008010881
YU Guo 2008010884TU Mengyuan 2008010844TAO Jianping 2008010870
MENG Xiangnan 2007010832
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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
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2. Design of Experiment
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2.1 Variable Definition
• Response Variable– Height Change
• Factors– Water Volume– Water Temperature– Amount of Inoculation– Sealing– Fermentation time– Salt
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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
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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
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• 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
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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)
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2.3 Implementation Of Experiment
• Prepare the flour, water, yeast • Mix the yeast with the flour
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2.3 Implementation Of Experiment
• Put the water in• Form a crude dough
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2.3 Implementation Of Experiment
• Put the dough in warm water
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2.3 Implementation Of Experiment
• Observe and write down the height
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3. Data Analysis
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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
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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.
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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,
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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,
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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,
![Page 25: WINTER Template Group9 Group 9: HOU Xiangyu 2008010881 YU Guo 2008010884 TU Mengyuan 2008010844 TAO Jianping 2008010870 MENG Xiangnan 2007010832.](https://reader036.fdocuments.us/reader036/viewer/2022081519/56649e5d5503460f94b55c8d/html5/thumbnails/25.jpg)
3.6 Statistical Testing (ANOVA)
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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
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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
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3.9 Contour Plots
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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
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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
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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
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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]
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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
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References
1.Design and Analysis of Experiments 6ed Douglas C.
Montgomery2.Dispersion Effect From Fractional Designs George E. P. Box, R. Daniel Meyer,1986
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END
Thank you!Q&A
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