Title: Finding the optimal proportions in constrained mixture experiments
Authors: Stefanie Biedermann - The Open University (United Kingdom) [presenting]
Shroug Alzahrani - University of Southampton (United Kingdom)
Abstract: Experiments involving mixtures are conducted in a variety of areas, for example, in food processing or chemical research. The experimental region is constrained naturally, as the proportions of all ingredients must sum to one. Additional constraints may arise when there are bounds on the proportions; for example, a cake must contain a minimum percentage of flour to have the right texture and flavour. Often, interest is in finding the optimal mixture, e.g. the proportions of flour, butter, sugar and eggs that will result in the nicest cake. We propose new modelling approaches for mixture experiments and compare these with standard models from the literature. We then investigate the benefits of optimal designs for these models and discuss various open problems in the area.