a company would like to develop process of parboiled rice production. The aim of this development is to emphasize the increasing nutritional value particularly in calcium iron and iodine compared with the standard target ( 40 % of Thai recommended daily intake). Therefore, the researcher consider the combination between thermal application and vacuum impregnation technology. Sample used in this experiment is Hom Mali 105 rice which being processed by normal method of parboiled rice ( the part concerned is to boiled at 67-72 for 1-4 hours) and then followed up applying vacuum impregnation technology at -0.46 bar for 26 minutes.
The experimental design is 2 x 4 Factorial experiment in CRD Design which being studied factors as follow
Factor A = Temperature
Factor B = Time
Thus, total treatments are 8 ie.
The result shown in Table 1.1. Analysis information is in mg unit and calculated as % of standard target statistically for result conclusion.
Table 1.1. Calcium, iron and iodine content ( % of standard target) of parboiled rice.
Table 1.2 Experimental data for 2 x 4 Factorial experiment in CRD Design
Table 1.3 Analysis of iron content changs ( % of target) for this parboiled rice production.
Grop table 1.4 Mean of iron content ( % of target) depending on soaking time at different temperature.
Grop table 1.4 Mean of iron content ( % of target) depending on soaking time at different temperature.(Continued)
Group table 1.5 Significant different of iron content (% of the target) in parboiled rice.
Question
1.1 Explain this experimental design in term of experimental unit, treatment and response. Also setting the experimental objectives.
1.2 Explain from table 1.3 and group table 1.4 for conclusion the Explain from table 1.3 and group table 1.4 for conclusion that how the soaking time and temperature affecting the iron content in parboiled rice (both main and interaction effect).
1.3 For calcium and iodine content in parboiled rice, How searching this fact ? Please explain in detail.