2.1 Variable Definition (con't)·ConstantFactor-Shape and size of containers-Lotofflour·NoiseFactor-Variation in the process of kneadingdough-Estimation inthemeasurement-Variation oftemperature
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
2.2DesignOfExperiment·/4 fractional factorial designTo reduce the cost of the experiments· Factors and Level SettingsCodeFactorsLowLevelHigh LevelA23ml35mlWatervolumeB23°C37 ° CWatertemperaturec2gAmountof inoculation4gDSealingsealedNot sealedE1.5h2.5hFermentationtimeFSaltog0.06g
2.2 Design Of Experiment • ¼ fractional factorial design To reduce the cost of the experiments • Factors and Level Settings Code Factors Low Level High Level A Water volume 23ml 35ml B Water temperature 23°C 37°C C Amount of inoculation 2g 4g D Sealing sealed Not sealed E Fermentation time 1.5h 2.5h F Salt 0g 0.06g