Determining the Optimum of a Low Cost Heating Oven for Roasting Ducks by Fractional Factorial Design

Abstract

This research is the design of experiments of a low-cost heating oven for roasting ducks by fractional factorial design of experiments using temperature and roasting time factors. To be a model for small food entrepreneurs who want to use it for cooking roasted duck. From testing the performance of the oven, we found that the oven can set the temperature and roasting time. Tests with temperature settings of 110, 150, 210, and 250 °C for time settings of 15, 20, 25, and 30 min, respectively, showed a greater temperature swing from the setpoint than the +7 °C maximum setting and less than the minimum setpoint of -5 °C, and the sensory quality of roasted duck was tested on the quality of roasted duck products by 7 food experts using a 9-point–Hedonic scale method. The highest sensory quality of roasted duck was 8.11. The first roasting temperature was set to a low level of 110 ºC, while the first roasting time was set to a high level of 60 minutes. The second roasting temperature was set to a low level of 210 ºC and the second roasting time was set at a low level of 45 minutes.