Analyze Mixture Design

Mixture Regression
Regression Table - Coefficients

  

For each term in the model, there is a coefficient. Use these coefficients to construct an equation representing the relationship between the response and the design variables (components, process variables, and amount variable).

To use this equation, put in the component proportions and the coded process variable values and calculate the predicted response. Because the coefficients are estimated using component proportions and coded process variables, putting the components in pseudocomponents or amounts or uncoded process variable values into this equation would generate incorrect predictions.

Example Output

Estimated Regression Coefficients for Flavor (component proportions)

 

Term                     Coef  SE Coef      T      P     VIF

Emmentha                  500   141.50      *      *   24937

Gruyere                   -89    54.85      *      *     613

Wine                      395   143.73      *      *   43038

Emmentha*Gruyere         1200   375.92   3.19  0.019    2655

Emmentha*Wine           -1676   593.83  -2.82  0.030  102454

Gruyere*Wine             -869   409.98  -2.12  0.078    7888

Emmentha*Temperat        -572   141.50  -4.04  0.007   24937

Gruyere*Temperat          263    54.85   4.79  0.003     613

Wine*Temperat            -568   143.73  -3.95  0.008   43038

Emmentha*Gruyere*

Temperat                -1440   375.92  -3.83  0.009    2655

Emmentha*Wine*Temperat   2388   593.83   4.02  0.007  102454

Gruyere*Wine*Temperat    1433   409.98   3.50  0.013    7888

 

* NOTE * Coefficients are calculated for coded process variables.

Interpretation

For the fondue data, the regression equation is:

Flavor = 500(Emmentha) - 89(Gruyere) + 395(Wine) + 1200(Emmentha*Gruyere) - 1676(Emmentha*Wine) - 869(Gruyere*Wine) - 572(Emmentha*Temperat) + 263(Gruyere*Temperat) - 568(Wine*Temperat) - 1440(Emmentha*Gruyere*Temperat) + 2388(Emmentha*Wine*Temperat) + 1433(Gruyere*Wine*Temperat)