Class information for:
Level 1: OIL UPTAKE//FRYING//VACUUM FRYING

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
13539 830 26.6 56%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
357 3       DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//OSMOTIC DEHYDRATION 34799
1472 2             JOURNAL OF FOOD ENGINEERING//OHMIC HEATING//OIL UPTAKE 7687
13539 1                   OIL UPTAKE//FRYING//VACUUM FRYING 830

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 OIL UPTAKE authKW 2801941 12% 79% 96
2 FRYING authKW 1988869 20% 32% 168
3 VACUUM FRYING authKW 1658466 6% 96% 47
4 DEEP FAT FRYING authKW 1657095 11% 48% 93
5 BATTER authKW 884544 6% 52% 46
6 CHICKEN NUGGETS authKW 460506 3% 48% 26
7 FRENCH FRIES authKW 409703 5% 26% 43
8 OIL ABSORPTION authKW 400601 4% 30% 36
9 FAT UPTAKE authKW 317950 1% 79% 11
10 BREADING authKW 200288 1% 78% 7

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 46081 84% 0% 701
2 Engineering, Chemical 1934 21% 0% 174
3 Chemistry, Applied 1425 13% 0% 107
4 Nutrition & Dietetics 293 6% 0% 46
5 Agriculture, Multidisciplinary 247 4% 0% 33
6 Engineering, Mechanical 27 3% 0% 23
7 Film, Radio, Television 16 0% 0% 2
8 Agricultural Engineering 16 1% 0% 6
9 Biotechnology & Applied Microbiology 13 3% 0% 27
10 Agriculture, Dairy & Animal Science 10 1% 0% 11

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 UMR INGN PROC ALIMENTAI 1145 82772 0% 75% 3
2 CHEM BIOPROC ENGN 58440 4% 5% 30
3 FOOD STORAGE TECHNOL 49440 1% 12% 11
4 ASIS UC INTERDISCIPLINARY PROGRAM TASTY HEA 49050 0% 67% 2
5 POTATO PROC TECHNOL 49050 0% 67% 2
6 PLANT FOODS GRP 47296 0% 43% 3
7 CHEM ENGN BIOPROC 39176 1% 15% 7
8 ADU FOOD 36788 0% 100% 1
9 AGR TECHNOL CASTILE LEON ITACYL 36788 0% 100% 1
10 AGROMETEOROL FARMS 36788 0% 100% 1

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 JOURNAL OF FOOD ENGINEERING 43266 11% 1% 93
2 JOURNAL OF FOOD PROCESS ENGINEERING 20407 3% 2% 25
3 JOURNAL OF FOOD PROCESSING AND PRESERVATION 17507 4% 1% 32
4 JOURNAL OF FOOD SCIENCE 12686 9% 0% 71
5 LWT-FOOD SCIENCE AND TECHNOLOGY 11892 5% 1% 39
6 FOOD AND BIOPROCESS TECHNOLOGY 10857 3% 1% 23
7 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 9932 5% 1% 39
8 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7341 4% 1% 31
9 JOURNAL OF FOOD QUALITY 6499 2% 1% 16
10 FOOD AND BIOPRODUCTS PROCESSING 6062 2% 1% 14

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 OIL UPTAKE 2801941 12% 79% 96 Search OIL+UPTAKE Search OIL+UPTAKE
2 FRYING 1988869 20% 32% 168 Search FRYING Search FRYING
3 VACUUM FRYING 1658466 6% 96% 47 Search VACUUM+FRYING Search VACUUM+FRYING
4 DEEP FAT FRYING 1657095 11% 48% 93 Search DEEP+FAT+FRYING Search DEEP+FAT+FRYING
5 BATTER 884544 6% 52% 46 Search BATTER Search BATTER
6 CHICKEN NUGGETS 460506 3% 48% 26 Search CHICKEN+NUGGETS Search CHICKEN+NUGGETS
7 FRENCH FRIES 409703 5% 26% 43 Search FRENCH+FRIES Search FRENCH+FRIES
8 OIL ABSORPTION 400601 4% 30% 36 Search OIL+ABSORPTION Search OIL+ABSORPTION
9 FAT UPTAKE 317950 1% 79% 11 Search FAT+UPTAKE Search FAT+UPTAKE
10 BREADING 200288 1% 78% 7 Search BREADING Search BREADING

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 ZHANG, TT , LI, JW , DING, ZS , FAN, LP , (2016) EFFECTS OF INITIAL MOISTURE CONTENT ON THE OIL ABSORPTION BEHAVIOR OF POTATO CHIPS DURING FRYING PROCESS.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 9. ISSUE 2. P. 331 -340 37 97% 0
2 NASIRI, FD , MOHEBBI, M , YAZDI, FT , HOSSEIN, M , KHODAPARAST, H , (2011) KINETIC MODELING OF MASS TRANSFER DURING DEEP FAT FRYING OF SHRIMP NUGGET PREPARED WITHOUT A PRE-FRYING STEP.FOOD AND BIOPRODUCTS PROCESSING. VOL. 89. ISSUE C3. P. 241-247 41 93% 7
3 ANDRES-BELLO, A , GARCIA-SEGOVIA, P , MARTINEZ-MONZO, J , (2011) VACUUM FRYING: AN ALTERNATIVE TO OBTAIN HIGH-QUALITY DRIED PRODUCTS.FOOD ENGINEERING REVIEWS. VOL. 3. ISSUE 2. P. 63-78 54 69% 10
4 MOREIRA, RG , (2014) VACUUM FRYING VERSUS CONVENTIONAL FRYING - AN OVERVIEW.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 116. ISSUE 6. P. 723 -734 38 79% 6
5 ZIAIIFAR, AM , ACHIR, N , COURTOIS, F , TREZZANI, I , TRYSTRAM, G , (2008) REVIEW OF MECHANISMS, CONDITIONS, AND FACTORS INVOLVED IN THE OIL UPTAKE PHENOMENON DURING THE DEEP-FAT FRYING PROCESS.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 43. ISSUE 8. P. 1410 -1423 41 76% 62
6 PEDRESCHI, F , (2012) FRYING OF POTATOES: PHYSICAL, CHEMICAL, AND MICROSTRUCTURAL CHANGES.DRYING TECHNOLOGY. VOL. 30. ISSUE 7. P. 707-725 52 60% 6
7 VARELA, P , FISZMAN, SM , (2011) HYDROCOLLOIDS IN FRIED FOODS. A REVIEW.FOOD HYDROCOLLOIDS. VOL. 25. ISSUE 8. P. 1801 -1812 43 66% 25
8 NASIRI, FD , MOHEBBI, M , YAZDI, FT , KHODAPARAST, MHH , (2012) EFFECTS OF SOY AND CORN FLOUR ADDITION ON BATTER RHEOLOGY AND QUALITY OF DEEP FAT-FRIED SHRIMP NUGGETS.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 5. ISSUE 4. P. 1238-1245 34 83% 13
9 IZADI, S , OJAGH, SM , RAHMANIFARAH, K , SHABANPOUR, B , SAKHALE, BK , (2015) PRODUCTION OF LOW-FAT SHRIMPS BY USING HYDROCOLLOID COATINGS.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 52. ISSUE 9. P. 6037 -6042 29 94% 1
10 MILLIN, TM , MEDINA-MEZA, IG , WALTERS, BC , HUBER, KC , RASCO, BA , GANJYAL, GM , (2016) FRYING OIL TEMPERATURE: IMPACT ON PHYSICAL AND STRUCTURAL PROPERTIES OF FRENCH FRIES DURING THE PAR AND FINISH FRYING PROCESSES.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 9. ISSUE 12. P. 2080 -2091 29 85% 1

Classes with closest relation at Level 1


Rank Class id link
1 22638 CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS
2 19837 TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL
3 5379 FRYING//FRYING OIL//DEEP FRYING
4 22549 CEREAL FOAM//THERMO PHYSICS//BAKING
5 17083 SPROUT INHIBITION//COLD INDUCED SWEETENING//CHIP COLOUR
6 27810 FREEZE THAW DRYING//CEREAL BARS//DALIA
7 5154 ACRYLAMIDE//GLYCIDAMIDE//ASPARAGINE
8 23521 VACUUM CONTACT DRYING//CONTACT DRYING//PADDLE DRYER
9 11984 FREEZING TIME//JOURNAL OF FOOD ENGINEERING//FREEZING TUNNEL
10 9671 COOKIES//BISCUITS//MUFFINS

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