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5-Factor Experiment

5-Factor Experiment. Flavor Scores for Potatoes A. Mackey and J. Stockman (1958). “Cooking Quality of Oregon-Grown Russet Potatoes,” American Potato Journal , Vol.35, pp.395-407. Data Description. Response: Flavor Score (Mean of 5 judges/4 reps) Factors:

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5-Factor Experiment

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  1. 5-Factor Experiment Flavor Scores for Potatoes A. Mackey and J. Stockman (1958). “Cooking Quality of Oregon-Grown Russet Potatoes,” American Potato Journal, Vol.35, pp.395-407

  2. Data Description • Response: Flavor Score (Mean of 5 judges/4 reps) • Factors: • Grow Area (1=Southern OR, 2=Central OR) • 2-Week Holding Temp (1=75F, 2=40F) • Potato Size (1=Large, 2=Medium) • Storage Period (1=0months, 2=2m, 3=4m, 4=6m) • Cook Method (1=Boil,2=Steam,3=Mash,4=Bake350,5=Bake450) N=2x2x2x4x5=160 sample measurements

  3. Factor Level (Marginal) Means (Overall=2.91125)

  4. 2-Factor Interaction: Grow area x Storage Period

  5. Statistical Model (Fixed Effects)

  6. Formulas for Sums of Squares

  7. Analysis of Variance (Main Effects)

  8. Analysis of Variance (2-Factor Interactions)

  9. Analysis Of Variance (3-Factor Interactions)

  10. Interpretations • Two 3-Factor Interactions are Significant • Grow Area/Size/Storage Period • Grow Area/Storage Period/Cooking Method • Seven 2-Factor Interactions are Significant • Note though that with 3-Factor Interactions being significant, many of 2-Factor Interactions differ among levels of 3rd Factor • Four Main Effects are Significant • Similar Caveats as for 2-Factor Interactions

  11. Grow Area/Size/Storage Period Interaction Southern OR Central OR Small Large Small Large

  12. Grow Area/Storage Period/Cooking Method Interaction Southern OR Central OR 0m 2m 4m 6m 0m 2m 4m 6m

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