Chocolate NIR

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本数据集由采用分光光度计（spectrophotometer）对29款巧克力棒开展的约500组测量数据构成。需着重说明数据按是否含乳的分类情况：29款巧克力块中，11款添加牛乳，剩余18款不含牛乳。 为保障数据集构建的规范性，本次测量已充分考量温度的变异性影响，所有样本的测量环境温度统一为8℃。 本次测量采用的分光光度计型号为DLPNIRNANOEVM rev. G，其工作波段范围为900 nm至1700 nm。通过阿达马（Hadamard）分析，该设备共采集了228个参考点的相关数据，涵盖各参考点的强度、吸光度、反射率、波长以及测量时间。 该数据集的结构如下： 1. 输出变量（Output）：待预测的目标特征。 2. 标签（Labels）：数据集中包含的标签项，同时标注该标签为数值型还是类别型标签。 3. 测量项名称： a) 强度（Intensity）：强度数值 b) 吸光度（Absorbance）：吸光度数值 c) 反射率（Reflectance）：反射率数值 d) 波长（Wavelength）：波长测点 e) 测量时刻（Hour）：各测点的测量时间 f) 标签（Labels）：该测量项的标签