Introduction to Mixture Designs

Paul D. Berger, Robert E. Maurer and Giovana B. Celli
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Paul D. Berger: Bentley University
Robert E. Maurer: Boston University, Questrom School of Business
Giovana B. Celli: Cornell University

Chapter Chapter 17 in Experimental Design, 2018, pp 585-610 from Springer

Abstract: Abstract In previous chapters, we discussed situations where our factors, or independent variables (X’s), were categorical or continuous, and there were no constraints which limited our choice of combinations of levels which these variables can assume. In this chapter, we introduce a different type of design called a mixture design, where factors (X’s) are components of a blend or mixture. For instance, if we want to optimize a recipe for a given food product (say bread), our X’s might be flour, baking powder, salt, and eggs. However, the proportions of these ingredients must add up to 100% (or 1, if written as fractions), which complicates our design and analysis if we were to use only the techniques covered up to now.

Date: 2018
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DOI: 10.1007/978-3-319-64583-4_17

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