Beef: Projectile Point

In moviedo5/fda.tsc: Functional Data Sets for Time Series Classification

Description

Food spectrographs are used in chemometrics to classify food types, a task that has obvious applications in food safety and quality assurance.

Usage

data(Beef)

Format

The variables are as follows:

• df: data.frame with the following variables:

  • class: Corresponding class level of “Beef” curves with 3 classes: "Avonlea" (level 1, n=81) , "Clovis" (level 2, n=65) and "Mix" (level 3, n=65).

  • sample:Factor variable. In UCR, the first 36 values (sample=train) are used for training sample and the rest of 175 (sample=test) for testing.

• x: fdata class object with with n=221 curves (per row) observed in 251 discretization points (per column).

Details

The beef dataset consists of four classes of beef spectrograms, from pure beef and beef adulterated with varying degrees of offal. urther information can be found in the original paper Jowder et al. Detection of Adulteration in Cooked Meat Products by Mid-Infrared Spectroscopy, J. Agricultural and Food Chemistry, 50 (6), 2002. The data was first used in the time series classification literature in Bagnall et al. Transformation Based Ensembles for Time Series Classification, SDM 2012.

Source

Data source: https://csr.quadram.ac.uk/example-datasets-for-download/ and http://timeseriesclassification.com/description.php?Dataset=Beef

References

Al-Jowder, O., Kemsley, E. K., Wilson, R. H. (2002). Detection of adulteration in cooked meat products by mid-infrared spectroscopy. Journal of agricultural and food chemistry, 50(6), 1325-1329.

moviedo5/fda.tsc documentation built on May 16, 2019, 12:10 a.m.