Study on the Quality Optimization of Espresso by Taguchi Method

• Main Authors: SUN,DE-QUAN, 孫德銓
• Other Authors: CHEN,JUIN-HAN
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/2h99t3

碩士 === 正修科技大學 === 工業工程與管理研究所 === 107 === For coffee lovers or vendors, it is very important to prepare a stable and excellent coffee. Therefore, this study hopes to analyze the six impact factors through the Taguchi method to extract the stable quality. The coffee extract, combined with the highest level of coffee flavor, makes a cup of coffee that the taster considers to be both quality and flavor. In this study, the Taguchi method was used to explore the quality and lowest cost as the production quality goal in the product cycle to improve competitiveness. After the experiment and correction, we selected and confirmed the optimization conditions: the current brewed coffee The conditions are: A1 B2 C2 E1 F1 (only influential factors are considered), pressure bar (A1), grinding degree 6.5 (B2), quenching time 20 seconds (C2), quenching temperature 92 °C (E1) The powder weight 19g (F1) is the current processing conditions.