Optimization of Durability of Edible Spoon Using Design of Experiment Method

Abstract

Edible cutlery products have appeared on the market for a long time and are promised to become a global trend in the near future. Currently, there are countless projects in this field, and products are created more and more and increasingly contribute to reducing the impact of plastic waste on the environment. With the goal of making an edible spoon product with a good appearance, and durable structure that is widely available to everyone, this project researches and develops the baking module of the edible spoon-making machine system. Using Taguchi's method to optimize the hardness of the spoon material through analysis of the influence of factors. The results show that, with optimal parameters, the maximum durability of the material is 7.06, much larger than the impact from the outside. Additionally, with the results found, the edible spoon product has been successfully developed and undergone many different tests, the edible spoon product is completely capable of replacing the disposable plastic spoon product in daily eating activities.