Applying Grey Relational Analysis in the Production of Herbal Foot Soak

Abstract

This research has produced herbs from local herbs for the community enterprise group, Nong Phueng Subdistrict Municipality, Saraphi District, Chiang Mai Province and Mueang Ngai Subdistrict Municipality, Mueang Ngai Subdistrict, Chiang Dao District Chiang Mai Province of strong. The desired result was the optimum off percentage of moisture and feet herbal weight.

The design of experiment using the Grey analysis method. The percentage of moisture content and weight of herbal foot soak are measured in this paper. The analysis of variance technique and the Grey analysis method for the optimum of the process parameters of herbal foot soak were used to predict the percentage of moisture content and weight of herbal foot soak. The data used for prediction, derived from experiments conducted in herbal foot soak operation of herbal foot soak process according to the principles of Design of Experiment (DoE) method. The input factors considered in the experiments were time, temperature, and the spacing between the layers of herbs respectively.

It was found that the process parameters of herbal foot soak The optimum for the analysis of variance (ANOVA) was factor one, temperature level five equal to 100 °C, time level two and five equal to 4 and 10 hours, and spacing between the first and fourth levels of herbal foot soak shelves equal to 4 and 16 cm, respectively. The results of the herb moisture percentage were 8.4 and 9.6, and the herbal foot soak weight was 88.1 and 91.41, respectively. The analysis of variance for factor one (temperature) and factor two (time) were found to be insignificant at the 95% confidence level. The third factor (spacing between herb shelves) was significant at the R-Sq(adj) level of 93.81% in the analysis of variance and Grey relational analysis, respectively.