*1.4.4 Mixture designs*

These designs are used to study the relationship between a response variable and multiple factors that are mixed together. Mixture designs are often used in the food and beverage industry to understand how the different ingredients in a product affect the taste, texture, and other properties of the product.

### *1.4.5 Taguchi designs*

These designs are a type of fractional factorial design that is specifically designed for quality improvement. Taguchi designs are often used in manufacturing, where it is important to produce products that meet the required quality standards.

*Design of Experiments (DOE): Applications and Benefits in Quality Control and Assurance DOI: http://dx.doi.org/10.5772/intechopen.113987*

### **1.5 Steps involved in conducting DOE**

In order to obtain good results from a DOE, the following 8 steps shown in **Figure 4** below are necessary:


In the application of the concept of DOE methodology for quality control and assurance, the following terminologies, otherwise known as components of DOE, are commonly used:

**Figure 4.** *Steps required in DOE.*
