8, MMMM, ICE CREAM! A food scientist is interested in the production of ice crea

Question

8, MMMM, ICE CREAM! A food scientist is interested in the production of ice cream. He has two different recipes (A and B). Additional factors that may affect the ice cream are the temperature at which the process is run and the pressure used. We wish to investigate the effects of recipe, temperature, and pressure on ice cream viscosity. The production machinery is available for 8 days, and two batches of ice cream can be made each day. A fresh supply of milk will be used each day, and there is probably some day to day variability in the quality of the milk The production machinery is such that temperature and pressure have to be set at the start of each day and cannot be changed during the day. Both temperature and pressure can be set at one of two levels (low and high). Each batch of ice cream will be measured for viscosity What is an appropriate design? (a) factorial (d) strip plot (c) split plot (b) blocked factorial (e) nested

Explanation / Answer

c- Split Plot design will be appropriate for the design process.This process is best when a factorial treatment structure has two levels of experimental units. For making ice cream such design process is necessity to maintain the temperature and pressure inside it.

Related Questions

Navigate

• Browse (All)
• Browse 8
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.