DataCD {Blendstat} | R Documentation |
Database of coffee blends of different varieties processed via wet (peeled cherry).
data(DataCD)
Database of coffee blends of different varieties processed via wet (peeled cherry). Formed by the variables: Exp (code of the experiments); CEB (specialty Bourbon Yellow coffee produced at an altitude above 1,200m); CT (roasted commercial coffee); CC (Conillon coffee); CEA (Acaia specialty coffee produced at altitude below 1,100m); Conc (concentrations at 7% and 10% (m/v) of roasted and ground coffee beans in 100 ml of water). Response variables defined by the sensorial attributes: Body, Taste, Acidity, Bitterness, Score.
Project yield and research entitled by "Quality of blends of specialty and non-specialty coffees of the region of the Mantiqueira Mountains - treatment of discrepant scores in tests with consumers". CNPq for their aid via grant number 304974/2015-3.
data(DataCD) # dataset Exp <- DataCD[,2] # identification of the experiments X <- DataCD[,3:6] # independent variables (components) Y <- DataCD[,11] # dependent variable (response Bitterness) # effects o the mixtures in the reference mixture Effects <- rep(c(-0.1,0,0.1,0.2,0.3,0.4,0.5,0.6,0.7),4) Conc <- as.matrix(DataCD[,7]) # covariable (process variable) Res <- Blend(Exp = Exp, X = X, Y = Y, Conc = Conc, Effects = Effects) print("Predicted and observed values"); Res$MPred print("Values predicted by components:"); Res$MCPred print("Design of the experiments:"); Res$MExp print("Estimates of the linear model parameters:"); Res$Theta