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Explore the steps of Design of Experiments (DOE) for breadmaking, to identify the best ingredient combination for optimal bread loaves. Utilize factors, levels, and orthogonal arrays to conduct tests efficiently and analyze results for superior outcomes.
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Design of experiments (DOE) Steps Define problem Define experimental objectives Select factors that influence quality Select control & noise factors Select levels for factors Select orthogonal arrays Select interactions Conduct tests Analyze results
Level Factor 1 2 flour 21/3cups all-purpose 21/3cups special sugar 2 Tsp 21/2 Tsp salt 1 tsp 1/2 tsp butter 1 Tsp 1 Tsp margarine milk 1 cup homogenized 1 cup low-fat dry yeast 1 tsp brand A 1 tsp brand B Design of experiments (DOE) Breadmaking problem:
Design of experiments (DOE) How many loaves of bread to get "best" set of ingredients? 6 factors, each w/ 2 levels ––> 26 = 64! Taguchi method (Genechi Taguchi) says only a few needed
Factors and factor levels Trial A B C D 1 1 1 1 2 1 1 1 1 2 1 1 1 1 2 1 1 1 1 2 Design of experiments (DOE) Testing methods
Factors and factor levels Trial A B C 1 1 1 1 2 2 2 1 2 2 2 1 Design of experiments (DOE) Testing methods Better…….."orthogonal" Standard L4 orthogonal array
Design of experiments (DOE) Which OA to use? Depends on: # of factors & interactions # of levels for each factor Use L4, L8(7 factors), L12(11 factors), L16(15 factors),…..OAs - determined by # trials to be run # of levels usually 2 or 3
Factors and factor levels Trial A B C(=AxB) 1 1 1 1 2 2 2 1 2 2 2 1 Design of experiments (DOE) Some factors may interact. Then:
