Title Introduction

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Pop Corn Project Nowadays, people with no popcorns maker able to made popcorn even at home. In market, there are many kernels (corn bullets) sold with different prices. A study (J.Anderson and H.Anderson , 1993) has identify five factors that influence the popped corn and taste. The empirical researched stated the factors are as below.

The previous study come out with result which the DOE on popcorn with microwave is a failed as the findings is not significance. Our study will be taking some of the factors and we eliminating pre heat factor as according to the researched preheat give no impact at the response. Few additional factors will be added and the same factors will also be used with a details explanation on the next chapter and the same .

Problem Statement

Different instruction (Diagram 1, diagram 2 and diagram 3) create confusion towards the maker where which steps or instruction will yield the most popped corn. Besides, in the markets, there are lots of kernels sold with different prices. Is that the expensive kernels will produce more popped corn?. That is the reason why this DOE on microwave popcorn should be conducted. In addition, the failure of the previous study on microwave popcorn making gives no exact steps that can yield the most popped corn.

Coated with oil

1 min 50 sec / 2m

2 min 50 sec / 3m

Select Factors, Level and Response Variable

Vegetable Oil

Temperature

Tray elevate

Time

Price

Kernels fix weight at 200g

POPCORN MAKING
Surrounding heat

The amount of un-popped corn

The response variable will be the amount of kernels left and the number of burn popped corn after the cooking process. The number of kernels will be counted and recorded. Factors 1 Time The time is selected as a factor of this study due to the difference of time stated in the pack of kernels shown in diagram 2 and diagram 3. The level will be taking 2 minutes and 3 minutes. 2 Vegetable oil Vegetable oil is used as factor due to the reason that in previous study and the pack of the kernels shows the need of vegetable oil. However in the instruction given from the internet stated that the corn should be coated with vegetable oil. The level of YES and NO will be used. 3 Temperature The instruction from internet and packing of the kernels shows the high temperature is used. However in the previous study shows the level of medium and high is used and the main effect result of temperature gives high impact. In this study, the level of temperature will be Medium and High. 4 Tray elevate There is no instruction mention on the positioning of paperbag of corn in the microwave. However, the previous study did taking this as factor. Thus, in this study, the same factor will be used and the level will be Direct and Indirect 5 Price As mention in the problem statement, there are lots of kernels in the market with different prices. It is also been used in the empirical researched. Does the prices contribute to the number of kernels popped?. To identify this the level of expensive and inexpensive will be used. Factor Time Veg Oil Temperature Tray elevate Price Low (-) 2 min No Medium Indirect Inexpensive High (+) 3 min Yes High Direct Expensive

Experimental Design The full factorial of this experiment will be 25 which is 32. Due to constraints, fractional factorial will be used. The full factorial will be reduced to quarter factorial which is 25-2 which is equivalent to 8 experiments. Two repeated measures will be used with one blocking. The experiment will carried out randomize and be block with DAY and NIGHT. This block is chose to avoid the effect of the heat on the daylight react with the microwave heat. The effect of the block will measure in terms of its significance. Diagram below shows the factorial fractional by using Minitab 15. The resolution III is used where the main effects is confounded with the two-factor interaction.

After fractional factorial is perform, the factors that gives no impact to the response will be eliminated and full factorial will be used. The significance of each factors will be calculated with the used of t-test.