เปรียบเทียบวิธี

	การวิเคราะห์ความไวต่อการแปรผันด้วยการออกแบบของ Box-Behnken	ระเบียบวิธีพื้นผิวการตอบสนอง (Response Surface Methodology - RSM)
สาขาวิชา	การออกแบบการทดลอง	การออกแบบการทดลอง
ตระกูล	Process / pipeline	Hypothesis test
ปีกำเนิด	1960 (BBD); sensitivity integration formalized 2000s–2010s	1951
ผู้ริเริ่ม	Box & Behnken (design, 1960); Saltelli et al. (sensitivity framework, 2000s)	George E. P. Box & K. B. Wilson
ประเภท	Integrated experimental-design and sensitivity-analysis technique	Second-order polynomial response surface model
แหล่งต้นตำรับ	Box, G. E. P., & Behnken, D. W. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2(4), 455–475.	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.
ชื่อเรียกอื่น	SA-BBD, Box-Behnken sensitivity analysis, BBD with sensitivity analysis, sensitivity-augmented Box-Behnken design	RSM, Central Composite Design, Box-Behnken Design, CCD
ที่เกี่ยวข้อง	5	7
สรุป	Sensitivity analysis with Box-Behnken design combines a resource-efficient three-level response surface experiment with a systematic assessment of how much each input factor drives variation in the response. The Box-Behnken design (BBD) fits a second-order polynomial model using fewer runs than a full central composite design, while the overlaid sensitivity analysis quantifies each factor's relative influence — helping engineers and researchers distinguish the vital few drivers from the inconsequential many.	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.