intro to response surface methods - cdn.statease.com · approximation of the true response surface...
TRANSCRIPT
1
Intro to Response Surface MethodsPart 1 – Central Composite Designs
By Shari Kraber, MS, Applied Stats.Stat-Ease, Inc., Minneapolis, MN
*Presentation is posted at www.statease.com/webinar.html
Please use the raise hand feature on GotoWebinar, which I will watch for during my presentation. To avoid disrupting the Voice over Internet Protocol (VoIP) system, I will mute all. If I do not get to you, please accept my apology in advance. Then I’d appreciate you sending me an email after the talk so we can discuss your issue(s) ‘off-line.’ -- Shari
Introduction to Response Surface Methods
1. Response Surface Methodology
Response surface designs
Central composite designs
Whey protein case study
2. Multiple Response Optimization
Whey protein case study
2
Agenda Transition
Response Surface Methodology:
Response surface designs
Central composite designs
Whey protein case study
(design and analysis) yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
3
4
Subject Matter
Knowledge
Factors
Process
Responses
Empirical Models
(polynomials)
ANOVA
Contour Plots
Optimization
Design of Experiments
• Region of Operability
• Region of Interest
Response Surface Methodology
5
Region of Interestversus Region of Operability
Region of Operability
Region of InterestUse factorial design to
get close to the peak.
Then RSM to climb it.
Polynomial Approximations
A decent approximation of any mathematical function can be made via an
infinite series of powers of X, such as that proposed by Taylor. For RSM,
this takes the form:
1. The higher the degree of the polynomial, the more closely the Taylor
series can approximate the truth.
2. The smaller the region of interest, the better the approximation. It
often suffices to go only to quadratic level (x to the power of 2).
3. If you need higher than quadratic, think about:
A transformation
Restricting the region of interest
Looking for an outlier(s)
Using a higher order polynomial6
2 2
0 1 1 2 2 12 1 2 11 1 22 2
2 2 3 3
112 1 2 122 1 2 111 1 222 2
y x x x x x x
x x x x x x ...
7
Simple Maximum (or Minimum)
2 2y 83.57 9.39A 7.12B 7.44A 3.71B 5.80AB
-4.00
-2.00
0.00
2.00
4.00
-4.00
-2.00
0.00
2.00
4.00
65
75
85
95
M
ax
imu
m
A B -4.00 -2.00 0.00 2.00 4.00
-4.00
-2.00
0.00
2.00
4.00Maximum
AB
65
70
75
80
85
8
Rising Ridge
2 2y 77.57 8.80A 8.19B 6.95A 2.07B 7.59AB
-4.00 -2.00 0.00 2.00 4.00
-4.00
-2.00
0.00
2.00
4.00Rising Ridge
AB 65
65
70
75
80
85
90
-4.00
-2.00
0.00
2.00
4.00
-4.00
-2.00
0.00
2.00
4.00
65
75
85
95
R
isin
g R
idg
e
A B
9
Stationary Ridge
2 2y 83.93 10.23A 5.59B 6.95A 2.07B 7.59AB
-4.00 -2.00 0.00 2.00 4.00
-4.00
-2.00
0.00
2.00
4.00Stationary Ridge
AB
65
65
70
7075 7580
8085 85
-4.00
-2.00
0.00
2.00
4.00
-4.00
-2.00
0.00
2.00
4.00
65
75
85
95
S
ta
tio
na
ry
R
idg
e
A B
10
Saddle, or MiniMax
2 2y 84.29 11.06A 4.05B 6.46A 0.43B 9.38AB
-4.00 -2.00 0.00 2.00 4.00
-4.00
-2.00
0.00
2.00
4.00Saddle
AB
65
65
75 75
85
85
95
95
105
105
115
115
125
135
145
-4.00
-2.00
0.00
2.00
4.00
-4.00
-2.00
0.00
2.00
4.00
65
80
95
110
125
140
155
S
ad
dle
A B
11
Requires a quantitative response affected by continuous
factors.
Works best with only a handful of critical factors, those that
survive the screening phases of the experimental program.
Produces an empirical polynomial model which gives an
approximation of the true response surface over a factor
region.
Seeks the optimal settings for process factors so you can
maximize, minimize, or stabilize the responses of interest.
By overlaying contour maps from multiple responses, RSM
can be used to find the ideal "window" of operability.
Response Surface MethodologyConsiderations
Response Surface MethodologyTypes of Designs
12
• Central Composite Design
• Classic 5-level design
• Great statistical properties
• Box Behnken Design
• 3-level design
• Also great statistical properties
• Optimal (Custom) Design
• Customizable for nearly any situation
• Categoric factors, constrained design space
Agenda Transition
Response Surface Methodology:
Response surface designs
Central composite designs
Whey protein case study
(design and analysis) yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
13
Central Composite DesignElements
Two-level full/fractional factorial (Res V or higher).
Estimate first-order and two factor interactions.
Center points
Estimate pure error and tie blocks together.
Star (or axial) points
Estimate pure quadratic effects.
15
CCDs are good designs for fitting
second order (quadratic) polynomials
Central Composite DesignTemplate for 3 Factors
16
A B C
Factorial −1 −1 −1
points: 1 −1 −1
−1 1 −1
1 1 −1
−1 −1 1
1 −1 1
−1 1 1
1 1 1
Axial (star) − 0 0
points: 0 0
0 − 0
0 0
0 0 −
0 0
Center 0 0 0
points: 0 0 0
0 0 0
0 0 0
0 0 0
0 0 0
Structuring a CCDRegion of Interest
Stay within the
box* when you
use your model
for making
predictions!
*region of
interest
Keep axial
(star) runs
within the
circle.
This is the
region of
operability.
17
Agenda Transition
Response Surface Methodology:
Response surface designs
Central composite designs
Whey protein case study
(design and analysis) yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
18
Whey Protein ConcentratesCase Study (design and analysis)
Richert et. al.* (1974) used a central composite design to study the effects of five
factors on whey protein concentrates. The factors, with ranges noted in terms of
alpha (star levels), are:
A. Heating temperature, °C/30 min. 65 85
B. pH level 4 8
C. Redox potential, volts -0.025 0.375
D. Sodium oxalate, molar 0 0.05
E. Sodium lauryl sulfate, % of solids 0 0.2
The experimenters chose a CCD based on a one-half fraction for the cube portion
(25-1). This rotatable design (with α = ±2) has six center points.
19
1. The experimenters chose a CCD based on a ½ fraction for the
cube portion (25-1): choose the “½ Fraction”.
(Be sure to choose the half fraction before clicking on “Enter
factor ranges in terms of alpha”.)
2. Then choose “Enter factor ranges in terms of alpha”.
Rsm section 3 20
Whey Protein ConcentratesInstructions (1 of 4)
2
1
Rsm section 3 21
Whey Protein ConcentratesInstructions (2 of 4)
3. The experimenters used a rotatable design (α = ±2) and six
center points.
Rsm section 3 22
Whey Protein ConcentratesInstructions (3 of 4)
4. Enter the factor ranges as the alpha values:
5. Enter the one response we will investigate, undenatured
protein, in abbreviated form such as “Unde Pro”. The units of
measure are percent (%).
Whey Protein Case StudyData – Factorial portion of CCD
Factor Factor Factor Factor Factor Response
Std Run A:Heat B:pH C:Redox D:Na ox E:Na lau Unde Pro
C / 30 min volt Molar % of soli %
1 9 70.0 5.0 0.075 0.0125 0.15 80.6
2 25 80.0 5.0 0.075 0.0125 0.05 67.9
3 3 70.0 7.0 0.075 0.0125 0.05 83.1
4 19 80.0 7.0 0.075 0.0125 0.15 38.1
5 4 70.0 5.0 0.275 0.0125 0.05 79.7
6 29 80.0 5.0 0.275 0.0125 0.15 74.7
7 22 70.0 7.0 0.275 0.0125 0.15 71.2
8 18 80.0 7.0 0.275 0.0125 0.05 36.8
9 11 70.0 5.0 0.075 0.0375 0.05 81.7
10 31 80.0 5.0 0.075 0.0375 0.15 66.8
11 2 70.0 7.0 0.075 0.0375 0.15 73.0
12 23 80.0 7.0 0.075 0.0375 0.05 40.5
13 13 70.0 5.0 0.275 0.0375 0.15 74.9
14 30 80.0 5.0 0.275 0.0375 0.05 74.2
15 7 70.0 7.0 0.275 0.0375 0.05 63.5
16 12 80.0 7.0 0.275 0.0375 0.15 42.8
23
Whey Protein Case StudyData – Star and center points
Factor Factor Factor Factor Factor Response
Std Run A:Heat B:pH C:Redox D:Na ox E:Na lau Unde Pro
C / 30 min volt Molar % of soli %
17 8 65.0 6.0 0.175 0.0250 0.10 80.9
18 27 85.0 6.0 0.175 0.0250 0.10 42.4
19 16 75.0 4.0 0.175 0.0250 0.10 73.4
20 24 75.0 8.0 0.175 0.0250 0.10 45.0
21 10 75.0 6.0 -0.025 0.0250 0.10 66.0
22 17 75.0 6.0 0.375 0.0250 0.10 71.7
23 15 75.0 6.0 0.175 0.0000 0.10 77.5
24 28 75.0 6.0 0.175 0.0500 0.10 76.3
25 32 75.0 6.0 0.175 0.0250 0.00 67.4
26 21 75.0 6.0 0.175 0.0250 0.20 86.5
27 20 75.0 6.0 0.175 0.0250 0.10 77.4
28 5 75.0 6.0 0.175 0.0250 0.10 74.6
29 6 75.0 6.0 0.175 0.0250 0.10 79.8
30 26 75.0 6.0 0.175 0.0250 0.10 78.3
31 1 75.0 6.0 0.175 0.0250 0.10 74.8
32 14 75.0 6.0 0.175 0.0250 0.10 80.9
24
Case Study
Whey Protein Concentrates
There were nine responses, let’s look at three key ones:
• Y1 – Undenatured protein, %.
• Y2 – Whipping time, min.
• Y3 – Time at first drop, min.
25
Whey Protein Case StudySequential Model Sum of Squares
26
Sequential Model Sum of Squares
Sum of Mean F
Source Squares DF Square Value Prob > F
Mean 1.516E+005 1 1.516E+005
Linear 4323.77 5 864.75 9.77 < 0.0001
2FI 883.30 10 88.33 1.00 0.4848
Quadratic 1179.84 5 235.97 10.88 0.0006 Suggested
Cubic 202.04 5 40.41 6.64 0.0196 Aliased
Residual 36.51 6 6.09
Total 1.582E+005 32 4943.93
"Sequential Model Sum of Squares": Select the highest order polynomial where the
additional terms are significant.
Whey Protein Case StudyLack of Fit Tests
Do you want significant lack of fit?
27
Lack of Fit Tests
Sum of Mean F
Source Squares DF Square Value Prob > F
Linear 2268.60 21 108.03 16.32 0.0029
2FI 1385.30 11 125.94 19.03 0.0022
Quadratic 205.46 6 34.24 5.17 0.0459 Suggested
Cubic 3.42 1 3.42 0.52 0.5044 Aliased
Pure Error 33.09 5 6.62
"Lack of Fit Tests": Want the selected model to have insignificant lack-of-fit.
Whey Protein Case StudyModel Summary Statistics
What’s wrong with these statistics?
28
Model Summary Statistics
Std. Adjusted Predicted
Source Dev. R-Squared R-Squared R-Squared PRESS
Linear 9.41 0.6526 0.5858 0.4673 3529.61
2FI 9.42 0.7859 0.5852 -1.1703 14379.16
Quadratic 4.66 0.9640 0.8985 0.1632 5544.20 Suggested
Cubic 2.47 0.9945 0.9715 0.4325 3759.87 Aliased
"Model Summary Statistics": Focus on the model minimizing the "PRESS", or
equivalently maximizing the "PRED R-SQR".
Whey Protein Case StudySignificance (?) of Quadratic Terms
Let’s try reducing this model to only significant terms.
29
Source SS DF MS F Prob > F
A 2458.35 1 2458.35 113.36 < 0.0001
B 1807.87 1 1807.87 83.36 < 0.0001
C 0.26 1 0.26 0.012 0.9147
D 12.18 1 12.18 0.56 0.4693
E 45.10 1 45.10 2.08 0.1771
A2 506.85 1 506.85 23.37 0.0005
B2 667.23 1 667.23 30.77 0.0002
C2 162.93 1 162.93 7.51 0.0192
D2 3.48 1 3.48 0.16 0.6965
E2 3.23 1 3.23 0.15 0.7069
AB 616.28 1 616.28 28.42 0.0002
AC 122.66 1 122.66 5.66 0.0366
AD 50.06 1 50.06 2.31 0.1569
AE 7.98 1 7.98 0.37 0.5564
BC 45.23 1 45.23 2.09 0.1766
BD 1.05 1 1.05 0.048 0.8298
BE 3.71 1 3.71 0.17 0.6873
CD 0.031 1 0.031 1.412E-003 0.9707
CE 36.30 1 36.30 1.67 0.2222
DE 0.016 1 0.016 7.205E-004 0.9791
Algorithmic Model Reduction
Backward Selection
1. Begin with the full model.
2. Remove from the model the factor with the smallest F value.
3. Stop when the p-value of the next factor out satisfies the
specified alpha value criterion.
We put this first on the list because it gives every term a
chance to get into the model.
30
Whey Protein Case Study
Model Reduction (Instructor-led)
1. Return to model selection by
pressing the Model button
2. Reduce the model by changing the
“Selection” method from “Manual” to
“Backward”.
3. Choose ANOVA for this reduced
model.
31
Whey Protein Case Study
Full vs Reduced Quadratic Model (1 of 2)
33
ANOVA for Response Surface Reduced Quadratic Model
Sum of Mean F
Source Squares DF Square Value Prob > F
Model 6331.63 12 527.64 34.12 < 0.0001
Residual 293.83 19 15.46
Lack of Fit 260.73 14 18.62 2.81 0.1297
Pure Error 33.09 5 6.62
Cor. Total 6625.46 31
ANOVA for Response Surface Quadratic Model (Full)
Sum of Mean F
Source Squares DF Square Value Prob > F
Model 6386.91 20 319.35 14.73 < 0.0001
Residual 238.55 11 21.69
Lack of Fit 205.46 6 34.24 5.17 0.0459
Pure Error 33.09 5 6.62
Cor. Total 6625.46 31
Whey Protein Case Study
Full vs Reduced Quadratic Model (2 of 2)
Benefits are clear for using the reduced model for this response.
34
Full Quadratic ModelStd. Dev. 4.66 R-Squared 0.9640
Dep Mean 68.83 Adj R-Squared 0.8985
C.V. 6.77 Pred R-Squared 0.1632
PRESS 5544.20 Adeq. Precision 11.789
Reduced Quadratic ModelStd. Dev. 3.93 R-Squared 0.9557
Mean 68.83 Adj R-Squared 0.9276
C.V. % 5.71 Pred R-Squared 0.8589
PRESS 934.73 Adeq Precision 17.589
Case Study
Whey Protein Concentrates
There were nine responses, let’s look at three key ones:
• Y1 – Undenatured protein, %.
• Y2 – Whipping time, min.
• Y3 – Time at first drop, min.
35
Whey Protein Concentrates
Y2 – Whipping time
Response: Whip time Transform: Base 10 log Constant: 0.000
ANOVA for Response Surface Reduced Quadratic Model
Analysis of variance table [Partial sum of squares]
Sum of Mean F
Source Squares DF Square Value Prob > F
Model 0.47 7 0.067 15.43 < 0.0001
A 0.23 1 0.23 53.78 < 0.0001
B 5.528E-004 1 5.528E-004 0.13 0.7241
C 0.037 1 0.037 8.53 0.0075
D 4.136E-003 1 4.136E-003 0.95 0.3384
A2 0.100 1 0.100 23.03 < 0.0001
AB 0.069 1 0.069 16.02 0.0005
BD 0.024 1 0.024 5.56 0.0269
Residual 0.10 24 4.333E-003
Lack of Fit 0.093 19 4.905E-003 2.27 0.1854
Pure Error 0.011 5 2.161E-003
Cor Total 0.57 31
36
Whey Protein Concentrates
Y2 – Whipping time
Response: Whip time Transform: Base 10 log Constant: 0.000
Std. Dev. 0.066 R-Squared 0.8182
Mean 0.64 Adj R-Squared 0.7652
C.V. 10.28 Pred R-Squared 0.6544
PRESS 0.20 Adeq Precision 18.865
37
Case Study
Whey Protein Concentrates
There were nine responses, let’s look at three key ones:
• Y1 – Undenatured protein, %.
• Y2 – Whipping time, min.
• Y3 – Time at first drop, min.
38
Whey Protein Concentrates
Y3 – Time at first drop
Response: Time at first drop Transform: Base 10 log Constant: 0.000
ANOVA for Response Surface Reduced 2FI Model
Analysis of variance table [Partial sum of squares]
Sum of Mean F
Source Squares DFSquare Value Prob > F
Model 0.85 7 0.12 8.01 < 0.0001
A 0.019 1 0.019 1.26 0.2735
B 0.53 1 0.53 35.41 < 0.0001
C 0.089 1 0.089 5.89 0.0231
D 2.095E-004 1 2.095E-004 0.014 0.9072
E 0.025 1 0.025 1.68 0.2075
AD 0.11 1 0.11 7.55 0.0112
AE 0.064 1 0.064 4.24 0.0504
Residual 0.36 24 0.015
Lack of Fit 0.35 19 0.019 11.72 0.0063
Pure Error 7.950E-003 5 1.590E-003
Cor Total 1.21 31
39
Whey Protein Concentrates
Y3 – Time at first drop
Response: Time at first drop Transform: Base 10 log Constant: 0.000
Std. Dev. 0.12 R-Squared 0.7001
Mean 1.00 Adj R-Squared 0.6127
C.V. 12.34 Pred R-Squared 0.3933
PRESS 0.73 Adeq Precision 12.609
40
Whey Protein ConcentratesOptimization
Next Step:
Use the three response models we just fit to find the best
tradeoff in properties to give the “optimum” operating
conditions.
41
Introduction to Design of Experiments
1. Response Surface Methodology
Response surface designs
Central composite designs
Whey protein case study
2. Multiple Response Optimization
Whey protein case study
42
Agenda Transition
Multiple Response Optimization:
Whey protein case study
(optimization)
yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
yes
Factor effects
and interactions
Response
Surface
Methods
Curvature?
Confirm?
Known
Factors
Unknown
Factors
Screening
Backup
Celebrate!
no
no
yes
Trivialmany
Vital few
Screening
Characterization
Optimization
Verification
43
Simultaneous Optimization
of Multiple Responses
1. Analyze each response separately and establish an appropriate
transformation and model for each.
2. Optimize using the models to search the independent factor
space for a region that simultaneously satisfies the
requirements placed on the responses.
Useful models are essential!
Design of experiments is critical!
44
First Step: Develop Good ModelsDon’t Over Interpret the Statistics!
Be sure the fitted surface adequately represents your process
before you use it for optimization. Check for:
1. A significant model: Large F-value with p<0.05.
2. Insignificant lack-of-fit: F-value with p>0.10.
3. Adequate precision >4.
4. Well behaved residuals: Check diagnostic plots!
45
Whey Protein ConcentratesY1 – Undenatured protein
Response: Undenatured Protein
ANOVA for Response Surface Reduced Quadratic Model
Sum of Mean F
Source Squares DF Square Value Prob > F
Model 6331.63 12 527.64 34.12 < 0.0001
Residual 293.83 19 15.46
Lack of Fit 260.73 14 18.62 2.81 0.1297
Pure Error 33.09 5 6.62
Cor. Total 6625.46 31
Std. Dev. 3.93 R-Squared 0.9557
Mean 68.83 Adj R-Squared 0.9276
C.V. % 5.71 Pred R-Squared 0.8589
PRESS 934.73 Adeq Precision 17.589
46
Whey Protein ConcentratesY2 – Whipping time
Response: Whip time Transform: Base 10 log Constant: 0.000
ANOVA for Response Surface Reduced Quadratic Model
Sum of Mean F
Source Squares DF Square Value Prob > F
Model 0.47 7 0.067 15.43 < 0.0001
Residual 0.10 24 4.333E-003
Lack of Fit 0.093 19 4.905E-003 2.27 0.1854
Pure Error 0.011 5 2.161E-003
Cor Total 0.57 31
Std. Dev. 0.066 R-Squared 0.8182
Mean 0.64 Adj R-Squared 0.7652
C.V. 10.28 Pred R-Squared 0.6544
PRESS 0.20 Adeq Precision 18.865
47
Whey Protein ConcentratesY3 – Time at first drop
Response: Time at first drop Transform: Base 10 log Constant: 0.000
ANOVA for Response Surface Reduced Quadratic Model
Sum of Mean F
Source Squares DF Square Value Prob > F
Model 0.85 7 0.12 8.01 < 0.0001
Residual 0.36 24 0.015
Lack of Fit 0.35 19 0.019 11.72 0.0063
Pure Error 0.00795 5 1.590E-003
Cor Total 1.21 31
Std. Dev. 0.12 R-Squared 0.7001
Mean 1.00 Adj R-Squared 0.6127
C.V. 12.34 Pred R-Squared 0.3933
PRESS 0.73 Adeq Precision 12.609
48
Response Surface Numeric Optimization
Desirability as an Objective Function (1/2)
To determine a best combination of responses, we use an
objective function, D(X), that involves the use of a geometric
mean:
The di, which range from 0 to 1 (least to most desirable
respectively), represents the desirability of each individual
(i) response.
n is the number of responses being optimized.
49
1n1 n
n1 2 n i
i 1
D d d ... d d
Response Surface Numeric Optimization
Desirability as an Objective Function (2/2)
Now you can search for the greatest overall desirability (D) for
responses and/or factors (for example, if time is a factor, you may
want to keep it to a minimum):
D = 1 indicates that all the goals are satisfied.
(If this happens, you’re probably not asking
for enough!)
D = 0 when one or more responses fall outside acceptable
limits. (Hopefully this will not happen, but if so, try relaxing
some of your criteria!)
50
Desirability as an Objective Function
Assigning Optimization Parameters (1/2)
The crucial phase of numerical optimization is assignment of
various parameters that define the application of individual
desirabilities (di’s). The most important are:
Goal (none, maximum, minimum, target or range)
Limits (lower and upper).
In this case:
Want to maximize undenatured protein.
Want to minimize whip time.
Want to maximize time at first drop.
51
Desirability as an Objective Function
Assigning Optimization Parameters (2/2)
Of lesser importance are the parameters:
Weight (0.1 to 10) (We’ll leave them all = 1)
Importance (5-point scale displayed + to +++++)
In this case:
Undenatured protein is most important, + + + + +.
Whip time is least important, + +.
Time at first drop, this is of intermediate importance, + + +.
52
Whey Protein ConcentratesOptimization
Want to maximize
undenatured protein,
this is the most important
response:
+ + + + +
53
Whey Protein ConcentratesOptimization
Want to minimize whip
time, this is the least
important response:
+ +
54
Whey Protein ConcentratesOptimization
Want to maximize time at
first drop, this is of
intermediate importance:
+ + +
55
Whey Protein ConcentratesNumeric Optimization
Solutions
# A B C D E Y1 Y2 Y3 “D”
1 70.00 6.23 0.15 0.04 0.15 82.948 3.3895 12.7 0.217
2 70.00 6.24 0.15 0.04 0.15 82.917 3.3842 12.7 0.217
3 70.00 6.26 0.14 0.04 0.15 82.924 3.3902 12.6 0.214
4 70.00 6.15 0.17 0.04 0.15 82.852 3.3890 12.7 0.214
5 70.00 6.17 0.16 0.04 0.14 82.921 3.3925 12.5 0.212
56
Factor Name
A Heating
B pH
C Redox pot
D Na oxalate
E Na lauryl
Response Name
Y1 Undenatured Protein
Y2 Whip time
Y3 Time at first drop
Summary – Response Surface Methods
Goal – Optimization of process
Tools
• Central Composite design
(when it fits the problem)
• Optimal (Custom) design if needed
(Watch for webinar - Part 2!)
• Numerical Optimization
58
User Review of DOE Simplified:
As an engineer (just beginning self study on the topic of DOE) I found this book
very useful. The authors provide practical insight that I was unable to find in other
DOE or statistics books. This is not a book for advanced statisticians, however, it is
a great book for someone trying to understand and apply the principles of DOE.
* Published by Productivity Press, New York.
Practical Paperbacks on DOE*by Mark Anderson and Pat Whitcomb
59
Statistics Made Easy®
Best of luck for your
experimenting!
Thanks for listening!
-- Shari
60
Shari Kraber, MS, Applied StatsStat-Ease, Inc.
For all the new features in v8 of Design-Expert software, see
www.statease.com/dx8descr.html
*Pdf of this Powerpoint presentation posted at www.statease.com/webinar.html.For future webinars, subscribe to DOE FAQ Alert at www.statease.com/doealert.html.
How to get help
Search publications posted at www.statease.com.
In Stat-Ease software press for Screen Tips, view
reports in annotated mode, look for context-sensitive Help
(right-click) or search the main Help system.
Explore Experiment Design Forum http://forum.statease.com
and post your question (if not previously answered).
E-mail [email protected] for answers from Stat-Ease’s
staff of statistical consultants.
Call 612.378.9449 and ask for “statistical help.”
61