powerpoint of Experimental Design and Analysis
CHAPTER 1 : INTRODUCTION
1.1 Study Background
Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, soufflés, and angel food cake to make them light and porous (airy). To prepare egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer or hand mixing) until they become frothy.
Sugar and tartar cream can be added as a booster in order to get the maximum volume of egg foam.The temperature of the white influences the volume because surface tension different in room temperature and refrigerator.Another factor that also influences the volume of egg foam is type of beater.
We found that these 3 factors will give impact on volume produced. Now, we considered 3 levels of booster, 2 levels of whipping and 2 different temperatures that can influence volume of egg foam produced for baking.
1.2 Problem Statement
White egg that are beaten with different booster, type of whipping at different temperature having a different mean volume produced. Thus we conduct this experiment in order to analyze the best booster, temperature and type of whipping to produce maximum volume of egg foam. Egg foam need to have a great volume and stable to produce a good quality cakes or any foods.
1.3 Objectives
1. To identify the factors contributing to volume in egg white foam
2. To identify the methods and booster used in developing egg white foams of optimum volume.
CHAPTER 2 : METHODOLOGY
2.1 Factor of interest
We are interest on type of booster used, different type of whipping and different temperature of white egg.
We used 3 different types of booster water, sugar and acid. While the type of whipping are the hand-mixer and machine mixer. We put white egg at 2 different temperatures; room temperature and refrigerator.
2.2 Treatment combination
Table 2.2.1: Table of Treatment combination
Assign
Treatment Combination
1
2
3
4
5
6
7
8
9
10
11
12
A1B1C1
1.1 Study Background
Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, soufflés, and angel food cake to make them light and porous (airy). To prepare egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer or hand mixing) until they become frothy.
Sugar and tartar cream can be added as a booster in order to get the maximum volume of egg foam.The temperature of the white influences the volume because surface tension different in room temperature and refrigerator.Another factor that also influences the volume of egg foam is type of beater.
We found that these 3 factors will give impact on volume produced. Now, we considered 3 levels of booster, 2 levels of whipping and 2 different temperatures that can influence volume of egg foam produced for baking.
1.2 Problem Statement
White egg that are beaten with different booster, type of whipping at different temperature having a different mean volume produced. Thus we conduct this experiment in order to analyze the best booster, temperature and type of whipping to produce maximum volume of egg foam. Egg foam need to have a great volume and stable to produce a good quality cakes or any foods.
1.3 Objectives
1. To identify the factors contributing to volume in egg white foam
2. To identify the methods and booster used in developing egg white foams of optimum volume.
CHAPTER 2 : METHODOLOGY
2.1 Factor of interest
We are interest on type of booster used, different type of whipping and different temperature of white egg.
We used 3 different types of booster water, sugar and acid. While the type of whipping are the hand-mixer and machine mixer. We put white egg at 2 different temperatures; room temperature and refrigerator.
2.2 Treatment combination
Table 2.2.1: Table of Treatment combination
Assign
Treatment Combination
1
2
3
4
5
6
7
8
9
10
11
12
A1B1C1
References: 1) BAFFLING BEATERS http://www.ift.org/knowledge-center/learn-about-food-science/k12-outreach/~/media/Knowledge%20Center/Learn%20Food%20Science/Food%20Science%20Activity%20Guide/activity_bafflingbeaters.ashx 2) Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pages. 3) Nor Hidayah binti Abdullah , Noradzhar Baba , Sabaianah binti Bachok , Hafizah binti Hasan .UiTM Laboratory Manual for Advanced Food (HTF 573). 4) Wan Zakiyatussarirah Wan Husin , Wan Fairos Wan Yaacob, Nasuhar Abd Aziz, Mohd Noor Azam Nafi, Siti Nurhafizah Mohd Shafie. Experimental Design and Analysis. 104 pages. 5) Douglas C. MONTOGEMERY Eight Edition. Design and Analysis of Experiments. 704 pages.