Yüksek Kaliteli Şeker Elde Etmek İçin Deney Tasarımı Optimizasyonunun Geliştirilmesi

Abstract

Bu çalışma, kaliteli şeker üretiminde dikkate alınan bağımlı ve bağımsız değişkenlerin optimum değerlerini hesaplamak için deney tasarımı tekniğini kullanmayı amaçlamıştır. Bu çalışma iki aşamadan oluşmaktadır. İlk olarak bu çalışma için dört farklı bağımsız değişken ve bir bağımlı değişken verisi kullanılmıştır. Tanımlayıcı istatistiksel analizler sonucunda bağımsız faktörlerin düzeyleri ve sınırları belirlenmiştir. Deney iki seviyeli bir sistem olarak düşünerek, 3 tekerrürlü 24 deney içeren tam faktöriyel deney tasarımı yapılmıştır. Elde edilen veriler kullanılarak istatistiksel analiz yapılmış ve bağımsız değişkenlerin bağımlı değişken üzerinde bir etkisinin olup olmadığı belirlenmiştir. Çalışmanın ikinci aşamasında hem bağımlı hem de bağımsız değişkenler için optimum sonuçlar elde etmek amacıyla geliştirilen optimizasyon modeli çalıştırılmıştır. Optimizasyon modelinde elde edilen optimum verilere göre kalite-şeker puanı %95 güven ve tahmin aralığına göre 13,5821 olarak hesaplanırken şekerin renginin kahverengi olduğu belirlenmiştir.

Keywords

• Deney Tasarımı
• kalite-şeker puanı
• girdi değişkenleri
• çıktı değişkenleri

Development of Design of Experiment Optimization to Obtain High-Quality Sugar

Abstract

This study aimed to use the design of experiment technique to calculate the optimum values of dependent and independent variables considered in the production of quality sugar. This study consists of two stages. Firstly, four different independent variables and one dependent variable data were used for this study. The levels and limits of independent factors were determined as a result of descriptive statistical analysis. They were considered the experiment as a two-level system; a full-factorial design of experiment, including 24 experiments with three replications, was made. Statistical analysis was performed using the data obtained, and it was determined whether the independent variables had an effect on the dependent variable. In the second stage of the study, the optimization model developed in order to obtain optimum results for both dependent and independent variables was run. According to the optimum data obtained in the optimization model, the quality-sugar score was calculated as 13.5821 according to 95% confidence and prediction interval, while the color of sugar was determined to be brown.

Keywords

• Design of experiment
• quality-sugar score
• input variables
• output variables

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