Chocolate NIR
Description
Database composed of about 500 measurements of 29 chocolate bars made with a spectrophotometer. It is necessary to emphasize the division of the data as far as the presence of milk is concerned. Of these 29 tablets, 11 contain milk and 18 do not. In order to be able to generate the database properly, the variability in temperature has been taken into account. For this reason, the temperature conditions under which they were taken are identical, 8º C. To perform the capture, a DLPNIRNANOEVM rev. G has been used as spectrophotometer. This device has an operational range between 900 nm and 1700nm. Using a Hadamard analysis, the measures has taken 228 reference points to capture the intensity, absorbance, relfectance, wavelength and the time of measurement for each of the aforementioned points. The structure of the database is: 1.- Output: Objective characteristic to predict. 2.- Labels: Labels included in database. It also indicates if this is a numeric label or it is a categorical label 3.- Measurement name: a) Intensity: intensity values b) Absorbance: absorbance values c) Reflectance: reflectance values d) Wavelength: wavelength points e) Hour: time of the mesuasure f) Labels: labels of the measure