In industrial experimentation there is growing interest in studies that span more than one processing step. Convenience often dictates restrictions in randomization in passing from one processing step to another. When the study encompasses three processing steps, this leads to split-split-plot...

Response surface experiments often involve only quantitative factors, and the response is fit using a full quadratic model in these factors. The term response surface implies that interest in these studies is more on prediction than parameter estimation since the points on the fitted surface are...

In mixture experiments, the factors under study are proportions of the ingredients of a mixture. The special nature of the factors in a mixture experiment necessitates specific types of regression models, and specific types of experimental designs. Although mixture experiments usually are...

We introduce a new method for generating optimal split-plot designs. These designs are optimal in the sense that they are efficient for estimating the fixed effects of the statistical model that is appropriate given the split-plot design structure. One advantage of the method is that it does not...

Industrial experiments often involve factors which are hard to change or costly to manipulate and thus make it impossible to use a complete randomization. In such cases, the split-plot design structure is a cost-efficient alternative that reduces the number of independent settings of the...

Designed experiments allow researchers to explore and understand the relation between sets of experimental factors and one or more responses. However, there are many cases where the experimenter cannot determine the factor levels freely. In this article, we study a baking experiment where the...

Mixture experiments usually involve various constraints on the proportions of the ingredients of the mixture under study. In this paper, inspired by the fact that the available stock of certain ingredients is often limited, we focus on a new type of constraint, which we refer to as an ingredient...