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Design of Experiment (DOE): Taguchi Method and Full Factorial Design in Surface Roughness
This document presents a comparative study between the Taguchi method and the Design of Experiments (DOE) technique in measuring surface roughness. The results indicate that the DOE method yields a lower error value and greater accuracy compared to the Taguchi method. The study concludes that the DOE process is simpler and more flexible, while the Taguchi method is more complex and expensive.
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Design of Experiment (DOE): Taguchi Method and Full Factorial Design in Surface Roughness
- 1. A COMPARATIVE STUDYOF THE TAGUCHI METHOD AND DESIGN OF EXPERIMENT (DOE) TECHNIQUE IN SURFACE ROUGHNESS AHMAD SYAFIQ BIN CHE RAHIM 57274211022 RAFIDAH ALI MALAYSIAN INSTITUTE OF INDUSTRIAL TECHNOLOGY UNIVERSITI KUALA LUMPUR
- 2. ABSTRACT • The experimentalstudy presented in this paper aims to highlight the application ofTaguchi and DOE • It also to compare the mean error value of Taguchi and DOE experimental design processes as applied to surface roughness
- 3. INTRODUCTION DOE andTaguchi methodare methodology for systematically applying statistics to experimentation. • Sir R.A. Fisher • Genichi Taguchi • Trouble shooting • Improve • To find optimal setting • Determine the parameter that impact on product
- 4. SURFACE ROUGHNESS • Measureof the texture of a surface • If deviations are large, the surface is rough • If they are small the surface is smooth.
- 5. OBJECTIVE To compare meanerror inTaguchi method and DOE experimental design processes in surface roughness. To find optimizing accuracy of surface roughness.
- 6. LITERATURE REVIEW Thomas A.J.,Antony J., (2005). A Comparative Analysis of The Taguchi and Shainin DOE Techniques in an Aerospace Environment. “Shainin DOE provides a powerful yet simpler approach that lends itself to easier implementation in an industrial environment”
- 7. LITERATURE REVIEW Tanco, M.,Viles E., Pozueta L., (2009). Comparing DifferentApproaches for Design of Experiments (DOE). “Shainin DOE techniques provides a powerful and reliable method of experimental design that is easily implemented throughout the organization”
- 8. LITERATURE REVIEW Tanco, M.,Viles E., Pozueta L., (2009). Comparing DifferentApproaches for Design of Experiments (DOE). “Taguchi approach provides for a powerful product/process enhancement capability where system robustness can be created through the identification of a wider range of influential variables that can affect system output”
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- 10. Factor 1 2 Probe25.0 µm 50.0 µm Cut of Length 0.08 mm 0.25 mm Sampling Length 1 2 Temperature Covered Uncovered PARAMETER
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- 14. Factor 1 2 Probe25.0 µm 50.0 µm Cut of Length 0.08 mm 0.25 mm Sampling Length 1 2 Temperature Covered Uncovered PARAMETER Factor 1 2 Condition Morning Evening
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- 19. DOE NORMALITY TEST 0.100.080.060.040.020.00-0.02-0.04 99 95 90 80 70 60 50 40 30 20 10 5 1 Result Percent Mean0.02936 StDev 0.02490 N 16 AD 0.455 P-Value 0.233 DOE Experiment Normallity Test Normal P-value = 0.233 is greater than 0.05 so data is NORMAL
- 20. DOE MAIN EFFECT 1-1 0.05 0.04 0.03 0.02 0.01 1-1 1-1 0.05 0.04 0.03 0.02 0.01 1-1 ProbeMeanCut of Length Sampling Length Temperature DOE Experiment Main Effect
- 21. DOE ONE-WAY ANOVA FactorsP-Value Conclusions Probe 0.001 High significant Cut of length 0.996 Not significant Sampling length 0.778 Low significant Temperature 0.632 Significant
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- 23. TAGUCHI MAIN EFFECT 21 0.11 0.10 0.09 0.08 0.07 21 21 0.11 0.10 0.09 0.08 0.07 21 ProbeMeanofMeansCut of Length Sampling Length Temperature Main Effects Plot for Means Data Means
- 24. TAGUCHI ONE-WAY ANOVA FactorsP-Value Conclusions Probe 0.030 High significant Cut of length 0.036 Significant Sampling length 0.412 Not significant Temperature 0.284 Low significant
- 25. COMPARISON ERROR • TheDOE result of error show that value 0.0293 • The DOE is more accuracy thanTaguchi
- 26. COMPARISON MAIN EFFECT 21 0.11 0.10 0.09 0.08 0.07 21 21 0.11 0.10 0.09 0.08 0.07 21 Probe MeanofMeans Cutof Length Sampling Length Temperature Main Effects Plot for Means Data Means TAGUCHI 1-1 0.05 0.04 0.03 0.02 0.01 1-1 1-1 0.05 0.04 0.03 0.02 0.01 1-1 Probe Mean Cut of Length Sampling Length Temperature DOE Experiment Main Effect DOE
- 27. COMPARISON P-VALUE PARAMETER DOETAGUCHI Probe 0.001 0.030 Cut of Length 0.996 0.036 Sampling Length 0.778 0.412 Temperature 0.632 0.284
- 28. COMPARISON IN GENERALLY CharacteristicsDOE Taguchi Procedure Easy Difficult Complexity Low High Cost Low High Flexibility High Low
- 29. CONCLUSION • DOE inthis experiment show the smaller value of error and it more accurate thanTaguchi. • Probe is the main effect on determine the value of measurements.
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