Factorial experiment design to determine significant overweight factors in a sausage line in a food company
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Abstract
Design of experiments (DoE) has emerged as a potential strategy for analyzing process conditions due to the methodology's effectiveness in identifying significant factors in product variability. Regarding this, this research article presents the application of a four-factor, two-level factorial experiment design to study the significant overweight of a sausage product on a food company production line in the Province of Cauca. Results determined that overweight is significantly affected by the cm3 or filling portion, and also showed that an external variable, such as temperature, did not affect sausage weight. Applying this type of methodology can be replicated in a production process to monitor, identify, and analyze the
most significant factors affecting response variables.
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