Linganisha mbinu

	Jaribio la Adaptive Fractional Factorial	Mbinu ya uso wa mwitikio (RSM)
Nyanja	Muundo wa Majaribio	Muundo wa Majaribio
Familia	Process / pipeline	Hypothesis test
Mwaka wa asili	1950s–1960s (classical FFD); adaptive extensions formalized in 1990s–2000s	1951
Mwanzilishi	Box, Hunter, and collaborators (adaptive/sequential extension of classical fractional factorial work)	George E. P. Box & K. B. Wilson
Aina	Experimental design strategy	Second-order polynomial response surface model
Chanzo asilia	Box, G. E. P., Hunter, J. S., & Hunter, W. G. (2005). Statistics for Experimenters: Design, Innovation, and Discovery (2nd ed.). Wiley-Interscience. ISBN: 978-0471718130	Box, G. E. P. & Wilson, K. B. (1951). On the experimental attainment of optimum conditions. Journal of the Royal Statistical Society, Series B, 13(1), 1–45.
Majina mbadala	adaptive FFE, sequential fractional factorial design, adaptive screening design, adaptive factor screening	RSM, Central Composite Design, Box-Behnken Design, CCD
Zinazohusiana	2	7
Muhtasari	An adaptive fractional factorial experiment combines the resource-efficiency of fractional factorial designs with a sequential, data-driven strategy for selecting which factors and interactions to investigate next. Rather than committing all experimental runs upfront, the researcher analyses results from an initial fraction and uses those findings to guide subsequent rounds of experimentation — augmenting, folding, or redirecting the design until the active factors and optimal settings are identified with sufficient precision.	Response Surface Methodology is a collection of statistical and mathematical techniques for building an empirical second-order polynomial model that relates a continuous response variable to two or more controllable input factors, and then locating the factor settings that optimize that response. The approach was introduced by George E. P. Box and K. B. Wilson in their landmark 1951 paper and has since become a cornerstone of process optimization across engineering, chemistry, food science, and pharmaceutics.