Data on the application of Functional Data Analysis in food fermentations

• Main Authors: M.A. Ruiz-Bellido, V. Romero-Gil, P. García-García, F. Rodríguez-Gómez, F.N. Arroyo-López, A. Garrido-Fernández
• Format: Article
• Language: English
• Published: Elsevier 2016-12-01
• Series: Data in Brief
• Online Access: http://www.sciencedirect.com/science/article/pii/S2352340916305856

This article refers to the paper “Assessment of table olive fermentation by functional data analysis” (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days) of Aloreña de Málaga olives subjected to five different fermentation systems: i) control of acidified cured olives, ii) highly acidified cured olives, iii) intermediate acidified cured olives, iv) control of traditional cracked olives, and v) traditional olives cracked after 72 h of exposure to air. Many of the Tables and Figures shown in this paper were deduced after application of Functional Data Analysis to raw data using a routine executed under R software for comparison among treatments by the transformation of raw data into smooth curves and the application of a new battery of statistical tools (functional pointwise estimation of the averages and standard deviations, maximum, minimum, first and second derivatives, functional regression, and functional F and t-tests).