因素 | ||||||
试验号 | A | B | C | D | 感官得分 | |
1 | 1 | 1 | 1 | 1 | 65.0 | |
2 | 1 | 2 | 2 | 2 | 82.0 | |
3 | 1 | 3 | 3 | 3 | 82.0 | |
4 | 2 | 1 | 2 | 3 | 88.0 | |
5 | 2 | 2 | 3 | 1 | 82.0 | |
6 | 2 | 3 | 1 | 2 | 66.0 | |
7 | 3 | 1 | 3 | 2 | 82.5 | |
8 | 3 | 2 | 1 | 3 | 72.0 | |
9 | 3 | 3 | 2 | 1 | 65.5 | |
K1 | 242.5 | 235.5 | 203.0 | 212.5 |
| |
K2 | 236.0 | 249.5 | 249.0 | 244.0 |
| |
K3 | 220.0 | 213.5 | 246.5 | 242.0 |
| |
k1 | 80.8 | 78.5 | 67.7 | 70.8 |
| |
k2 | 78.7 | 83.2 | 83.0 | 81.3 |
| |
K3 | 73.3 | 71.2 | 82.2 | 80.7 |
| |
极差R | 7.5 | 12.0 | 15.3 | 10.5 |
| |
主次顺序 | C (白砂糖添加量) > B (软化时间) > D (蜂蜜添加量) > A (生姜添加量) | |||||
优组合 | A1B2C2D2 | |||||