A- Optimal Slope Design for Second Degree Kronecker Model Mixture Experiment With Four Ingredients With Application in Selected Fruits Blending

This study presents an investigation of optimal slope design in the second degree Kronecker model for mixture experiments four dimensions and its application blending selected fruits to prepare punch. The centers around weighted centroid designs, with model. is guided by fact that class designs a complete Kiefer Ordering. To overcome problem estimability, concise coefficient matrix defined aid selecting maximal parameter subsystem information obtained using linear function moment matrices centroids directly linked matrix. discussion based on product algebra which clearly reflects symmetries simplex experimental region. From family means, well-defined used determine values efficient developed design. Finally, demonstration provided case where applied fruit blending.