Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 11231 | 932 | 22.2 | 35% |
Classes in level above (level 2) |
| ID, lev. above |
Publications | Label for level above |
|---|---|---|
| 1717 | 6087 | OIL UPTAKE//JOURNAL OF FOOD ENGINEERING//VACUUM FRYING |
Terms with highest relevance score |
| Rank | Term | Type of term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|---|
| 1 | FREEZING TIME | Author keyword | 12 | 48% | 2% | 19 |
| 2 | FREEZING TUNNEL | Author keyword | 6 | 100% | 0% | 4 |
| 3 | BIOPROD ENVIRONM ENGN | Address | 5 | 60% | 1% | 6 |
| 4 | SURFACE FILM CONDUCTANCE | Author keyword | 4 | 75% | 0% | 3 |
| 5 | UA 6144 SPI | Address | 4 | 75% | 0% | 3 |
| 6 | AIR BLAST FREEZING | Author keyword | 3 | 57% | 0% | 4 |
| 7 | FREEZING TIMES | Author keyword | 3 | 100% | 0% | 3 |
| 8 | REFRIGERANT LIQUIDS | Author keyword | 3 | 100% | 0% | 3 |
| 9 | THAWING TIMES | Author keyword | 3 | 100% | 0% | 3 |
| 10 | TWIN PROBE METHOD | Author keyword | 3 | 100% | 0% | 3 |
Web of Science journal categories |
Author Key Words |
| Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | FREEZING TIME | 12 | 48% | 2% | 19 | Search FREEZING+TIME | Search FREEZING+TIME |
| 2 | FREEZING TUNNEL | 6 | 100% | 0% | 4 | Search FREEZING+TUNNEL | Search FREEZING+TUNNEL |
| 3 | SURFACE FILM CONDUCTANCE | 4 | 75% | 0% | 3 | Search SURFACE+FILM+CONDUCTANCE | Search SURFACE+FILM+CONDUCTANCE |
| 4 | AIR BLAST FREEZING | 3 | 57% | 0% | 4 | Search AIR+BLAST+FREEZING | Search AIR+BLAST+FREEZING |
| 5 | FREEZING TIMES | 3 | 100% | 0% | 3 | Search FREEZING+TIMES | Search FREEZING+TIMES |
| 6 | REFRIGERANT LIQUIDS | 3 | 100% | 0% | 3 | Search REFRIGERANT+LIQUIDS | Search REFRIGERANT+LIQUIDS |
| 7 | THAWING TIMES | 3 | 100% | 0% | 3 | Search THAWING+TIMES | Search THAWING+TIMES |
| 8 | TWIN PROBE METHOD | 3 | 100% | 0% | 3 | Search TWIN+PROBE+METHOD | Search TWIN+PROBE+METHOD |
| 9 | FOOD FREEZING | 3 | 45% | 1% | 5 | Search FOOD+FREEZING | Search FOOD+FREEZING |
| 10 | BULK THERMAL CONDUCTIVITY | 3 | 60% | 0% | 3 | Search BULK+THERMAL+CONDUCTIVITY | Search BULK+THERMAL+CONDUCTIVITY |
Key Words Plus |
| Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|
| 1 | SPHERICAL PRODUCTS | 26 | 100% | 1% | 11 |
| 2 | THAWING TIMES | 24 | 82% | 2% | 14 |
| 3 | IRREGULAR SHAPE | 15 | 77% | 1% | 10 |
| 4 | SEMIANALYTICAL GEOMETRIC FACTOR | 12 | 75% | 1% | 9 |
| 5 | SLAB SHAPED FOOD | 11 | 100% | 1% | 6 |
| 6 | CHILLING TIMES | 9 | 64% | 1% | 9 |
| 7 | CYLINDRICAL PRODUCTS | 8 | 100% | 1% | 5 |
| 8 | BEAN SPHENOSTYLIS STENOCARPA | 4 | 75% | 0% | 3 |
| 9 | GUAVA JUICE | 3 | 57% | 0% | 4 |
| 10 | FREEZING TIME PREDICTION | 3 | 100% | 0% | 3 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Heat and mass transfer models for predicting freezing processes - a review | 2001 | 75 | 40 | 70% |
| Review of effective thermal conductivity models for foods | 2006 | 32 | 29 | 76% |
| A review on simultaneous determination of thermal diffusivity and heat transfer coefficient | 2008 | 19 | 25 | 52% |
| Modeling Thermophysical Properties of Food Under High Pressure | 2010 | 6 | 54 | 44% |
| Modelling heat and mass transfer in frozen foods: a review | 2006 | 23 | 38 | 37% |
| Thermal conductivity: Literature data compilation for foodstuffs | 2001 | 16 | 114 | 55% |
| Enabling computer-aided food process engineering: Property estimation equations for transport phenomena-based models | 2013 | 2 | 87 | 26% |
| Cryofreezing and cryofreezer | 2004 | 2 | 10 | 80% |
| Studies on the new processing methods of frozen fish using its cryogenic mechanical properties | 2001 | 0 | 2 | 100% |
| Computational Shelf-Life Dating: Complex Systems Approaches to Food Quality and Safety | 2008 | 21 | 50 | 12% |
Address terms |
| Rank | Address term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|
| 1 | BIOPROD ENVIRONM ENGN | 5 | 60% | 0.6% | 6 |
| 2 | UA 6144 SPI | 4 | 75% | 0.3% | 3 |
| 3 | MODIAL | 2 | 20% | 1.1% | 10 |
| 4 | FOOD REFRIGERAT COMPUTERISED FOOD TECHNOL G | 2 | 67% | 0.2% | 2 |
| 5 | UA 6144SPI | 2 | 67% | 0.2% | 2 |
| 6 | FOOD REFRIGERAT | 2 | 40% | 0.4% | 4 |
| 7 | REFRIGERAT PROC ENGN | 2 | 33% | 0.4% | 4 |
| 8 | FLUID DYNAM TRANSPORT PHENOMENA | 1 | 100% | 0.2% | 2 |
| 9 | REFRIGERAT FOOD IND ENERGET | 1 | 50% | 0.2% | 2 |
| 10 | UA CNRS 6144 | 1 | 50% | 0.2% | 2 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000240633 | VACUUM COOLING//IMMERSION VACUUM COOLING//DISPLAY CABINET |
| 2 | 0.0000204378 | BAKING//CEREAL FOAM//THERMO PHYSICS |
| 3 | 0.0000143570 | ASEPTIC PROCESSING//THERMAL PROCESSING//PARTICULATE FOODS |
| 4 | 0.0000105182 | AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE |
| 5 | 0.0000079143 | PYROCERAM 9606//TRANSIENT HOT STRIP//EQUIPE THERM RUMENTAT |
| 6 | 0.0000078890 | AGR MACHINERY//GRAVIMETRIC PROPERTIES//INTERNATIONAL AGROPHYSICS |
| 7 | 0.0000063467 | ICE CREAM//FROZEN DESSERT//FAT DESTABILIZATION |
| 8 | 0.0000059065 | UMR 5520GRENOBLE INP//COUPLED FE BEM//DESE ENERGY ENGN SYST |
| 9 | 0.0000056785 | NONSTATIONARY THERMAL FIELD//BENT PIPES//BEIJING MUNICIPAL HEAT TRANSFER ENERGY |
| 10 | 0.0000054869 | EXIT PIPE//EFFLUX TIME//MHD SLIP FLOW |