| potato {multiblock} | R Documentation |
Sensory, rheological, chemical and spectroscopic analysis of potatoes.
Description
A dataset containing 9 blocks of measurements on 26 potatoes. Original dataset can be found at http://models.life.ku.dk/Texture_Potatoes. This version has been pre-processed as follows (corresponding to Liland et al. 2016):
Variables containing NaN have been removed.
Chemical and Compression blocks have been scaled by standard deviations.
NIR blocks have been subjected to SNV (Standard Normal Variate).
Usage
data(potato)
Format
A data.frame having 26 rows and 9 variables:
- Chemical
Matrix of chemical measurements
- Compression
Matrix of rheological compression data
- NIRraw
Matrix of near-infrared measurements of raw potatoes
- NIRcooked
Matrix of near-infrared measurements of cooked potatoes
- CPMGraw
Matrix of NMR (CPMG) measurements of raw potatoes
- CPMGcooked
Matrix of NMR (CPMG) measurements of cooked potatoes
- FIDraw
Matrix of NMR (FID) measurements of raw potatoes
- FIDcooked
Matrix of NMR (FID) measurements of cooked potatoes
- Sensory
Matrix of sensory assessments
References
L.G.Thygesen, A.K.Thybo, S.B.Engelsen, Prediction of Sensory Texture Quality of Boiled Potatoes From Low-field1H NMR of Raw Potatoes. The Role of Chemical Constituents. LWT - Food Science and Technology 34(7), 2001, pp 469-477.
Kristian Hovde Liland, Tormod Næs, Ulf Geir Indahl, ROSA – a fast extension of Partial Least Squares Regression for Multiblock Data Analysis, Journal of Chemometrics 30:11 (2016), pp. 651-662.