Manuscript Title:

CHICKEN BAKING BY EXPERIMENTAL DESIGN TECHNIQUE USING FACTORIAL DESIGN METHOD

Author:

SURAPONG BANGPHAN

DOI Number:

DOI:10.17605/OSF.IO/6QRWV

Published : 2021-11-10

About the author(s)

1. SURAPONG BANGPHAN - Department of Industrial Technology Education, Faculty of Engineering, Rajamangala University of Technology Lanna, Chiang Mai, THAILAND, 50300

Full Text : PDF

Abstract

This research is to study an experimental design in a factorial using real chicken. The objective is to study how real factory. Bake chicken to increase efficiency. Bake chicken to get quality chicken. Carrying out a trial in a chicken factory, by the way real. By the start of the study status of implementation of goals and objectives and the benefits it offers and the final step is to try to make a completion percentage of chickens. Base on the statistical significance with α level of 0.05, the optimal conditions for each type of chicken are as follows: The temperature and time for the chicken oven are 150 degree Celsius and 45 minutes to yield 92 percentages of chicken and the mean that confirmed the experimental results was at 92.6 percentages.


Keywords

design of experiment, analysis of variance, factorial design, oven machine