Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/39435
Title: การลดเปอร์เซ็นต์ผักใบเขียวในกระบวนการดองผักกาดเขียวปลีโดยการออกแบบการทดลองแบบ แฟกทอเรียลเชิงเศษส่วน
Other Titles: Percentage Reduction of Greens in Mustard Green Fermentation Process by Fractional Factorial Design
Authors: ผศ.ดร.สรรฐติชัย ชีวสุทธิศิลป์
นครินทร์ สุภา
Issue Date: Oct-2015
Publisher: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
Abstract: In the production process of a pickle factory, pickle's green leave problems were found at 9.2% which did not meet the requirements of fermentation process that must be yellow. These were found after fermentation process. Thus, the purpose for this independent study was to reduce the percentage of green in mustard green fermentation. There are five factors expected to be the cause as follows; 1) pH of fermented water utilized and 2) fermented time; this two factors were derived from a review of related research, 3) the weight ratio of pressed material (% by weight) 4) the salinity of marinade (%) and 5) the ratio of marinade to weight of raw material (liter/kg), Three factors come from the brainstorming of experts, as well as company case studies. Fractional Factorial experiment design was used to solve this problem. Before analyzing, it must have been transformed from response data (% greens) to normal distribution, which is based on the prerequisites of the experimental design. The Box-Cox transformation method was utilized to transformed data and these data were analyzed and selected significant factors (p<0.05) from the normal probability plot of effects. Two main effects and one interaction effect were found significant as follows; 1) pH of marinade utilized 2) time to ferment and interaction effect between time to ferment and salinity of marinade. After that, significant factor (p<0.05) was selected and established equation empirical model in order to find the lowest percentage of greens. The result shows that factors which are significant and the degree of each factor as follows; 1) pH of marinade at 5.0 2) period in the fermentation 6 days and 3) salty marinade 20%. The experiment was confirmed the results of the factors and the level of appropriate factors. It was found that greens reduced from 9.2% to 0.36%
URI: http://repository.cmu.ac.th/handle/6653943832/39435
Appears in Collections:ENG: Independent Study (IS)

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