RESEARCH METHODOLOGY & DESIGN OF EXPERIMENT

METW1613

CHOCOLATE DONUT DESIGN OF EXPERIMENT (DOE)

BY:

NAME STUDENT NUMBER

ANNUR SARA BINTI HISHAM MET211037
MUHAMMAD AZUAN MET211045
PRIYANKA DASHINI A/P SIVA KUMAR MET211044

SCHOOL OF CHEMICAL AND ENERGY ENGINEERING

UNIVERSITI TEKNOLOGI MALAYSIA
 QUESTION
You are working at a small bakery factory that produces chocolate donuts.
Solve the problems below.
1. List all independent variables for making chocolate … (sugar, salt, butler, egg?

2. Set a constant (10 kg flour), and determine the level of each independent variable?

3. Make a comparison objective for 2 different flours (type A and B) for 2

independentvariables. Develop an experimental table.

4. By considering all independent variables in question 1, use a screening method of DOE

to rank the variable. Develop an experimental table.

Answer:

FLOUR 10 kg constants
type A type B
butter (kg) X1 1 3
sugar (kg) X2 2 4
salt (kg) X3 2 3
egg (kg) X4 2 4
milk (L) X5 3 6
cocoa powder (kg) X6 1 3
temp © X7 130 180
½ Fraction
cocoa Taste
StdOrder RunOrder Butter sugar salt egg milk powder temp
36 1 3 4 2 2 3 3 130
44 2 3 4 2 4 3 3 180
7 3 1 4 3 2 3 1 180
56 4 3 4 3 2 6 3 130
4 5 3 4 2 2 3 1 180
11 6 1 4 2 4 3 1 180
13 7 1 2 3 4 3 1 180
27 8 1 4 2 4 6 1 130
48 9 3 4 3 4 3 3 130
49 10 1 2 2 2 6 3 180
12 11 3 4 2 4 3 1 130
28 12 3 4 2 4 6 1 180
 2 13 3 2 2 2 3 1 130
15 14 1 4 3 4 3 1 130
29 15 1 2 3 4 6 1 130
60 16 3 4 2 4 6 3 130
51 17 1 4 2 2 6 3 130
14 18 3 2 3 4 3 1 130
35 19 1 4 2 2 3 3 180
55 20 1 4 3 2 6 3 180
1 21 1 2 2 2 3 1 180
37 22 1 2 3 2 3 3 180
42 23 3 2 2 4 3 3 130
26 24 3 2 2 4 6 1 130
39 25 1 4 3 2 3 3 130
21 26 1 2 3 2 6 1 180
45 27 1 2 3 4 3 3 130
6 28 3 2 3 2 3 1 180
16 29 3 4 3 4 3 1 180
3 30 1 4 2 2 3 1 130
17 31 1 2 2 2 6 1 130
22 32 3 2 3 2 6 1 130
30 33 3 2 3 4 6 1 180
43 34 1 4 2 4 3 3 130
38 35 3 2 3 2 3 3 130
34 36 3 2 2 2 3 3 180
63 37 1 4 3 4 6 3 130
5 38 1 2 3 2 3 1 130
54 39 3 2 3 2 6 3 180
18 40 3 2 2 2 6 1 180
53 41 1 2 3 2 6 3 130
62 42 3 2 3 4 6 3 130
47 43 1 4 3 4 3 3 180
58 44 3 2 2 4 6 3 180
8 45 3 4 3 2 3 1 130
59 46 1 4 2 4 6 3 180
64 47 3 4 3 4 6 3 180
19 48 1 4 2 2 6 1 180
50 49 3 2 2 2 6 3 130
52 50 3 4 2 2 6 3 180
41 51 1 2 2 4 3 3 180
10 52 3 2 2 4 3 1 180
25 53 1 2 2 4 6 1 180
46 54 3 2 3 4 3 3 180
9 55 1 2 2 4 3 1 130
31 56 1 4 3 4 6 1 180
20 57 3 4 2 2 6 1 130
61 58 1 2 3 4 6 3 180
 23 59 1 4 3 2 6 1 130
32 60 3 4 3 4 6 1 130
33 61 1 2 2 2 3 3 130
40 62 3 4 3 2 3 3 180
24 63 3 4 3 2 6 1 180
57 64 1 2 2 4 6 3 130

¼ Fraction
cocoa Taste
StdOrder RunOrder Butter sugar salt egg milk powder temp
21 1 1 2 3 2 6 1 130
30 2 3 2 3 4 6 1 130
15 3 1 4 3 4 3 1 180
5 4 1 2 3 2 3 1 180
11 5 1 4 2 4 3 3 180
27 6 1 4 2 4 6 3 130
3 7 1 4 2 2 3 1 130
29 8 1 2 3 4 6 3 180
12 9 3 4 2 4 3 1 130
13 10 1 2 3 4 3 3 130
24 11 3 4 3 2 6 1 130
7 12 1 4 3 2 3 3 130
9 13 1 2 2 4 3 1 130
2 14 3 2 2 2 3 1 130
4 15 3 4 2 2 3 3 180
14 16 3 2 3 4 3 1 180
6 17 3 2 3 2 3 3 130
20 18 3 4 2 2 6 3 130
26 19 3 2 2 4 6 3 130
22 20 3 2 3 2 6 3 180
31 21 1 4 3 4 6 1 130
32 22 3 4 3 4 6 3 180
8 23 3 4 3 2 3 1 180
28 24 3 4 2 4 6 1 180
19 25 1 4 2 2 6 1 180
1 26 1 2 2 2 3 3 180
18 27 3 2 2 2 6 1 180
16 28 3 4 3 4 3 3 130
25 29 1 2 2 4 6 1 180
10 30 3 2 2 4 3 3 180
23 31 1 4 3 2 6 3 180
17 32 1 2 2 2 6 3 130
 1/8 Fraction
cocoa Taste
StdOrder RunOrder Butter sugar salt egg milk powder temp
10 1 3 2 2 4 6 3 130
15 2 1 4 3 4 3 3 130
7 3 1 4 3 2 3 1 180
8 4 3 4 3 2 6 1 130
13 5 1 2 3 4 6 1 130
4 6 3 4 2 2 3 3 180
9 7 1 2 2 4 3 3 180
2 8 3 2 2 2 6 1 180
3 9 1 4 2 2 6 3 130
12 10 3 4 2 4 3 1 130
14 11 3 2 3 4 3 1 180
6 12 3 2 3 2 3 3 130
1 13 1 2 2 2 3 1 130
11 14 1 4 2 4 6 1 180
16 15 3 4 3 4 6 3 180
5 16 1 2 3 2 6 3 180

1/6 Fraction
cocoa Taste
StdOrder RunOrder Butter sugar salt egg milk powder temp
4 1 3 4 2 4 3 1 130
8 2 3 4 3 4 6 3 180
7 3 1 4 3 2 3 3 130
2 4 3 2 2 2 3 3 180
1 5 1 2 2 4 6 3 130
5 6 1 2 3 4 3 1 180
3 7 1 4 2 2 6 1 180
6 8 3 2 3 2 6 1 130

PLACKETT-BURMAN
cocoa Taste
StdOrder RunOrder Butter sugar salt egg milk powder temp
3 1 1 4 3 2 6 1 130
10 2 3 2 2 2 6 3 180
5 3 3 4 2 4 6 1 180
9 4 1 2 2 4 6 3 130
12 5 1 2 2 2 3 1 130
2 6 3 4 2 4 3 1 130
4 7 3 2 3 4 3 3 130
6 8 3 4 3 2 6 3 130
7 9 1 4 3 4 3 3 180
 8 10 1 2 3 4 6 1 180
1 11 3 2 3 2 3 1 180
11 12 1 4 2 2 3 3 180
5. By considering 4 main significant factors only, develop an experimental table to find
the optimum process condition.

6. Use Taguchi Method (for screening).

FLOUR 10 kg constants
type A type B
butter (kg) X1 1 3
sugar (kg) X2 2 4
salt (kg) X3 2 3
egg (kg) X4 2 4
milk (L) X5 3 6
cocoa powder (kg) X6 1 3
temp © X7 130 180

4 main significant
egg (kg) X1 2 4
milk (L) X2 3 6
cocoa powder (kg) X3 1 3
sugar (kg) X4 2 4
Taguchi Method

Run Egg Milk Cocoa Powder Sugar Taste

1 2 3 1 2
2 2 3 1 2
3 2 3 1 4
4 2 3 1 4
5 2 3 3 2
6 2 3 3 2
7 2 3 3 4
8 2 3 3 4
9 2 6 1 2
10 2 6 1 2
11 2 6 1 4
12 2 6 1 4
13 2 6 3 2
14 2 6 3 2
15 2 6 3 4
16 2 6 3 4
17 4 3 1 2
18 4 3 1 2
19 4 3 1 4
20 4 3 1 4
21 4 3 3 2
22 4 3 3 2
23 4 3 3 4
24 4 3 3 4
25 4 6 1 2
26 4 6 1 2
27 4 6 1 4
28 4 6 1 4
29 4 6 3 2
30 4 6 3 2
31 4 6 3 4
32 4 6 3 4