Class information for:
Level 1: CEREAL FOAM//THERMO PHYSICS//BAKING

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
22549 377 22.7 52%


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
22549 1                   CEREAL FOAM//THERMO PHYSICS//BAKING 377

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 CEREAL FOAM authKW 404974 1% 100% 5
2 THERMO PHYSICS authKW 404974 1% 100% 5
3 BAKING authKW 356347 11% 11% 41
4 OVEN authKW 337746 4% 30% 14
5 BAKING OVEN authKW 337477 1% 83% 5
6 BREAD BAKING authKW 316127 3% 35% 11
7 ELECTRIC OVEN authKW 185128 1% 57% 4
8 CIDCA CONICET LA PLATA address 182237 1% 75% 3
9 RUBBER SHEET DRYING authKW 182237 1% 75% 3
10 BAKING PROCESS authKW 180388 2% 32% 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 14411 70% 0% 265
2 Engineering, Chemical 3759 42% 0% 157
3 Thermodynamics 588 11% 0% 40
4 Engineering, Mechanical 479 12% 0% 46
5 Energy & Fuels 284 10% 0% 36
6 Mechanics 235 10% 0% 36
7 Agricultural Engineering 9 1% 0% 3
8 GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY 9 1% 0% 3
9 Nutrition & Dietetics 8 2% 0% 7
10 Engineering, Manufacturing 8 1% 0% 4

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 CIDCA CONICET LA PLATA 182237 1% 75% 3
2 DPT TECHNOL GRAIN FODDER BREAD CONFECTIONERY PR 161990 1% 100% 2
3 MODIAL 128624 2% 18% 9
4 CIDCA CCT LA PLATA CONICET 107992 1% 67% 2
5 GRP BIO PROC TECHNOL PROC ANAL 107992 1% 67% 2
6 GRP BIOPROC ANAL 107992 1% 67% 2
7 HEAT TRANSFER PRACTICE 92560 1% 29% 4
8 GRP BIOPROC TECHNOL PROC ANAL 91115 1% 38% 3
9 AIR CONDITIONING REFRIGERAT PROGRAMM 80995 0% 100% 1
10 CARACTERISAT ELEBORAT PROD ISSUS AGR 80995 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 136056 29% 2% 111
2 BACKER UND KONDITOR 64794 1% 40% 2
3 JOURNAL OF FOOD PROCESS ENGINEERING 7186 3% 1% 10
4 CEREAL FOODS WORLD 6999 3% 1% 11
5 APPLIED THERMAL ENGINEERING 5013 6% 0% 24
6 FOOD RESEARCH INTERNATIONAL 2139 3% 0% 12
7 FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 2048 1% 1% 5
8 FOOD SCIENCE AND TECHNOLOGY RESEARCH 2031 2% 0% 6
9 FOOD AND BIOPROCESS TECHNOLOGY 1622 2% 0% 6
10 FOOD BIOPHYSICS 1589 1% 1% 3

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 CEREAL FOAM 404974 1% 100% 5 Search CEREAL+FOAM Search CEREAL+FOAM
2 THERMO PHYSICS 404974 1% 100% 5 Search THERMO+PHYSICS Search THERMO+PHYSICS
3 BAKING 356347 11% 11% 41 Search BAKING Search BAKING
4 OVEN 337746 4% 30% 14 Search OVEN Search OVEN
5 BAKING OVEN 337477 1% 83% 5 Search BAKING+OVEN Search BAKING+OVEN
6 BREAD BAKING 316127 3% 35% 11 Search BREAD+BAKING Search BREAD+BAKING
7 ELECTRIC OVEN 185128 1% 57% 4 Search ELECTRIC+OVEN Search ELECTRIC+OVEN
8 RUBBER SHEET DRYING 182237 1% 75% 3 Search RUBBER+SHEET+DRYING Search RUBBER+SHEET+DRYING
9 BAKING PROCESS 180388 2% 32% 7 Search BAKING+PROCESS Search BAKING+PROCESS
10 BAKING MODELING 161990 1% 100% 2 Search BAKING+MODELING Search BAKING+MODELING

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 CHHANWAL, N , TANK, A , RAGHAVARAO, KSMS , ANANDHARAMAKRISHNAN, C , (2012) COMPUTATIONAL FLUID DYNAMICS (CFD) MODELING FOR BREAD BAKING PROCESS-A REVIEW.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 5. ISSUE 4. P. 1157-1172 41 77% 4
2 FERRARI, E , MARAI, SV , GUIDETTI, R , PIAZZA, L , (2012) MODELLING OF HEAT AND MOISTURE TRANSFER PHENOMENA DURING DRY BISCUIT BAKING BY USING FINITE ELEMENT METHOD.INTERNATIONAL JOURNAL OF FOOD ENGINEERING. VOL. 8. ISSUE 3. P. - 25 86% 1
3 CHHANWAL, N , ANANDHARAMAKRISHNAN, C , (2014) TEMPERATURE- AND MOISTURE-BASED MODELING FOR PREDICTION OF STARCH GELATINIZATION AND CRUMB SOFTNESS DURING BREAD-BAKING PROCESS.JOURNAL OF TEXTURE STUDIES. VOL. 45. ISSUE 6. P. 462 -476 23 85% 1
4 PLOTEAU, JP , GLOUANNEC, P , NICOLAS, V , MAGUERESSE, A , (2015) EXPERIMENTAL INVESTIGATION OF FRENCH BREAD BAKING UNDER CONVENTIONAL CONDITIONS OR SHORT INFRARED EMITTERS.APPLIED THERMAL ENGINEERING. VOL. 75. ISSUE . P. 461 -467 20 91% 1
5 PURLIS, E , (2012) BAKING PROCESS DESIGN BASED ON MODELLING AND SIMULATION: TOWARDS OPTIMIZATION OF BREAD BAKING.FOOD CONTROL. VOL. 27. ISSUE 1. P. 45-52 25 74% 8
6 NICOLAS, V , VANIN, F , GRENIER, D , LUCAS, T , DOURSAT, C , FLICK, D , (2016) MODELING BREAD BAKING WITH FOCUS ON OVERALL DEFORMATION AND LOCAL POROSITY EVOLUTION.AICHE JOURNAL. VOL. 62. ISSUE 11. P. 3847 -3863 24 67% 0
7 CHHANWAL, N , INDRANI, D , RAGHAVARAO, KSMS , ANANDHARAMAKRISHNAN, C , (2011) COMPUTATIONAL FLUID DYNAMICS MODELING OF BREAD BAKING PROCESS.FOOD RESEARCH INTERNATIONAL. VOL. 44. ISSUE 4. P. 978-983 17 85% 11
8 PURLIS, E , (2011) BREAD BAKING: TECHNOLOGICAL CONSIDERATIONS BASED ON PROCESS MODELLING AND SIMULATION.JOURNAL OF FOOD ENGINEERING. VOL. 103. ISSUE 1. P. 92-102 22 61% 28
9 SADEGHI, F , HAMDAMI, N , SHAHEDI, M , RAFE, A , (2016) NUMERICAL MODELING OF HEAT AND MASS TRANSFER DURING CONTACT BAKING OF FLAT BREAD.JOURNAL OF FOOD PROCESS ENGINEERING. VOL. 39. ISSUE 4. P. 345 -356 17 77% 0
10 ISLEROGLU, H , KAYMAK-ERTEKIN, F , (2016) MODELLING OF HEAT AND MASS TRANSFER DURING COOKING IN STEAM-ASSISTED HYBRID OVEN.JOURNAL OF FOOD ENGINEERING. VOL. 181. ISSUE . P. 50 -58 22 58% 0

Classes with closest relation at Level 1


Rank Class id link
1 11984 FREEZING TIME//JOURNAL OF FOOD ENGINEERING//FREEZING TUNNEL
2 15013 VACUUM COOLING//AIR CURTAIN//IMMERSION VACUUM COOLING
3 13539 OIL UPTAKE//FRYING//VACUUM FRYING
4 9435 THERMAL PROCESSING//ASEPTIC PROCESSING//TIME TEMPERATURE INTEGRATOR
5 9671 COOKIES//BISCUITS//MUFFINS
6 29301 CERAMICS RADIATION//DRYING OF PAPER//HEATING OF PAPER
7 23392 SOUS VIDE//DONER//LTLT
8 841 DOUGH//BREAD//GLUTEN FREE BREAD
9 22638 CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS
10 28992 UMR GENIE IND ALIMENTAIRE//EQUIPE AUTOMAT QUAL ALIMENTAIRE//PROCESS CONTROL AND INSTRUMENTATION

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