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Food texture

Description: Texture measurements of a pastry-type food.
Data source:
  1. Oil: percentage oil in the pastry
  2. Density: the product’s density (the higher the number, the more dense the product)
  3. Crispy: a crispiness measurement, on a scale from 7 to 15, with 15 being more crispy.
  4. Fracture: the angle, in degrees, through which the pasty can be slowly bent before it fractures.
  5. Hardness: a sharp point is used to measure the amount of force required before breakage occurs.

Simulated data, but has the characteristics from an industrial problem.
Data shape: 50 rows and 5 columns
Usage restrictions: None
Contact person: Kevin Dunn
Contact details: kgdunn@gmail.com
Added here on: 09 January 2011 9:46
Last updated: 11 November 2018 16:33

Preview (first 10 rows)

OilDensityCrispyFractureHardness
B11016.52955102397
B13617.72660149139
B17116.228701217143
B19216.72920103195
B22516.329751126143
B23719.127901316189
B26118.427501317114
B26417.52770102663
B35315.729551123123
B36016.429451124132

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Tags for this dataset

multivariate
(c) Kevin Dunn, learnche.org