Factors Affecting Measurement of Raw Edge Penetration / Edge-Wicking Tendency
Yinusa, Adeola (2011)
Yinusa, Adeola
Saimaan ammattikorkeakoulu
2011
Creative Commons Attribution-NonCommercial 1.0 Finland
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2011111414528
https://urn.fi/URN:NBN:fi:amk-2011111414528
Tiivistelmä
The primary goal of this thesis was to investigate and identify the significant factors affecting the measurement of raw edge penetration / edge wicking into raw board. In addition to this, an effort was made to analyse the variance of results with respect to different board samples, temperature, barrier materials, different examiners and test-life of coffee samples.
This study was mainly executed at the laboratory of the Research Centre, Imatra (RCI). The work utilised water-bath as the main equipment and three board samples. The main tests were executed within the framework of Taguchi model for quality engineering which optimises the combinations, between the test parameters and their measurement levels, which guarantee reliable results.
It was however inferred that sample area, covering, direction of cutting, liquid temperature, liquid age and test duration were the most significant contributors to edge wicking. Cutter efficiency, PE-coating of base board, difficulty of result reproducibility and long test-life (in hours) of coffee samples were additional findings. Based on the findings, it is therefore recommended that the optimal concentration and peak activity (with respect to age) of light-roasted coffee as well as different covering materials on 2PE base board sample be further analysed.
This study was mainly executed at the laboratory of the Research Centre, Imatra (RCI). The work utilised water-bath as the main equipment and three board samples. The main tests were executed within the framework of Taguchi model for quality engineering which optimises the combinations, between the test parameters and their measurement levels, which guarantee reliable results.
It was however inferred that sample area, covering, direction of cutting, liquid temperature, liquid age and test duration were the most significant contributors to edge wicking. Cutter efficiency, PE-coating of base board, difficulty of result reproducibility and long test-life (in hours) of coffee samples were additional findings. Based on the findings, it is therefore recommended that the optimal concentration and peak activity (with respect to age) of light-roasted coffee as well as different covering materials on 2PE base board sample be further analysed.