Linganisha mbinu

	Uchambuzi wa Hisia kwa Kutumia Muundo Mkuu wa Kati	Mbinu ya uso wa mwitikio (RSM)
Nyanja	Muundo wa Majaribio	Muundo wa Majaribio
Familia	Process / pipeline	Hypothesis test
Mwaka wa asili	1951 (CCD); SA integration throughout 1970s–2000s	1951
Mwanzilishi	G. E. P. Box and K. B. Wilson (CCD); sensitivity analysis formalised within RSM by Montgomery and subsequent practitioners	George E. P. Box & K. B. Wilson
Aina	Quantitative experimental design with post-hoc sensitivity assessment	Second-order polynomial response surface model
Chanzo asilia	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.	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	SA-CCD, CCD sensitivity analysis, RSM sensitivity analysis, response surface sensitivity study	RSM, Central Composite Design, Box-Behnken Design, CCD
Zinazohusiana	4	7
Muhtasari	Sensitivity analysis with Central Composite Design (CCD) combines a structured, space-filling experimental layout with a systematic examination of how much each input factor drives changes in the response. CCD supports estimation of a full quadratic response surface model; sensitivity analysis then interrogates that model to rank factors by influence, identify interactions, and map the performance landscape — guiding engineers and researchers toward robust operating conditions and efficient optimisation.	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.