Statistical grouping of the observation results of the fall number into the interval variation series

Abstract

Statistical accounting of observations as results of experience is subjected to grouping of the collected data in order to achieve a representative sample. As a rule, statistical grouping of observation results is carried out by presenting distribution series based on a ranking operation. When defining the members of the empirical population in the variational series of distribution, the goal is to reveal the pattern of variation of the trait under study. In the technology of bakery production, a special role is assigned to monitoring the quality of the processed grain and obtained from it flour, including when defects are detected, most of which are violations of the quality standards of washed gluten and the falling number. The purpose of this work was to statistically group the results of observations of the falling number of wheat flour into an interval series for a sample with a reduced enzymatic activity that does not correspond to the upper limit of the quality standard. For the investigated indicator – the falling number, when compiling a discrete and intervalless series, you can only study the characteristics of a dimensional feature, its coefficient of variation and compliance with the standard distribution of a random variable, and when compiling an interval series, also an empirical feature distribution function. The representativeness of the obtained sample with a given probability of 0.95 provides the result when the average value for a larger sample does not go beyond the found confidence interval for the general average. In a practical sense, the obtained results of the analysis of variance are important for the statistical accounting of observations and the compilation of an empirical population of the falling number experimental data with the subsequent presentation of data in distribution series and obtaining an empirical distribution function of the characteristic measured in the experiment.