Class information for:
Level 1: TOMATO PEELING//STEAM PEELING//FREEZE THAW INFUSION

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
29555 184 19.7 36%


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
29555 1                   TOMATO PEELING//STEAM PEELING//FREEZE THAW INFUSION 184

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 TOMATO PEELING authKW 995721 3% 100% 6
2 STEAM PEELING authKW 663814 2% 100% 4
3 FREEZE THAW INFUSION authKW 531050 2% 80% 4
4 ENZYMATIC PEELING authKW 497855 3% 50% 6
5 PEELABILITY authKW 442540 2% 67% 4
6 ENZYMIC PEELING authKW 331907 1% 100% 2
7 FREEZE THAW INFUSION FI authKW 331907 1% 100% 2
8 HEAD PROC TECHNOL address 331907 1% 100% 2
9 PEEL LOSSES authKW 331907 1% 100% 2
10 PEELING METHODS authKW 221270 1% 67% 2

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 7219 71% 0% 131
2 Agriculture, Multidisciplinary 337 9% 0% 17
3 Agricultural Engineering 198 4% 0% 8
4 Chemistry, Applied 174 10% 0% 18
5 Agricultural Economics & Policy 165 2% 0% 4
6 Horticulture 149 5% 0% 9
7 Engineering, Chemical 136 13% 0% 23
8 Biotechnology & Applied Microbiology 12 5% 0% 9
9 Agronomy 6 2% 0% 4
10 Plant Sciences 2 3% 0% 6

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 HEAD PROC TECHNOL 331907 1% 100% 2
2 PROC FOOD UNIT 221270 1% 67% 2
3 ANR CENT VALLEY REG 165954 1% 100% 1
4 COFCO NUTR HLTH 165954 1% 100% 1
5 HIROSHIMA PREFECTUAL TECHNOL 165954 1% 100% 1
6 BIOFOOD SCI 82976 1% 50% 1
7 QUIM BIOQUIM BIOL MOL INMUNOL B 82976 1% 50% 1
8 TECNOL ALIMENTS 80723 3% 8% 6
9 IBBCGB 41487 1% 25% 1
10 RD SEPARAT EXTRACT TECHNOL FERMENTAT IND 36875 1% 11% 2

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 PROCESSING AND PRESERVATION 11122 7% 1% 12
2 JOURNAL OF FOOD ENGINEERING 7307 10% 0% 18
3 JOURNAL OF FOOD SCIENCE 6026 13% 0% 23
4 LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 5125 3% 1% 5
5 FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 2690 2% 0% 4
6 JOURNAL OF AGRICULTURAL ECONOMICS RESEARCH 2403 1% 1% 1
7 FOOD SCIENCE AND TECHNOLOGY RESEARCH 1853 2% 0% 4
8 COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 1711 1% 1% 2
9 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1606 5% 0% 10
10 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 1286 3% 0% 5

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 TOMATO PEELING 995721 3% 100% 6 Search TOMATO+PEELING Search TOMATO+PEELING
2 STEAM PEELING 663814 2% 100% 4 Search STEAM+PEELING Search STEAM+PEELING
3 FREEZE THAW INFUSION 531050 2% 80% 4 Search FREEZE+THAW+INFUSION Search FREEZE+THAW+INFUSION
4 ENZYMATIC PEELING 497855 3% 50% 6 Search ENZYMATIC+PEELING Search ENZYMATIC+PEELING
5 PEELABILITY 442540 2% 67% 4 Search PEELABILITY Search PEELABILITY
6 ENZYMIC PEELING 331907 1% 100% 2 Search ENZYMIC+PEELING Search ENZYMIC+PEELING
7 FREEZE THAW INFUSION FI 331907 1% 100% 2 Search FREEZE+THAW+INFUSION+FI Search FREEZE+THAW+INFUSION+FI
8 PEEL LOSSES 331907 1% 100% 2 Search PEEL+LOSSES Search PEEL+LOSSES
9 PEELING METHODS 221270 1% 67% 2 Search PEELING+METHODS Search PEELING+METHODS
10 PRODUCTION YIELD ANALYSIS 221270 1% 67% 2 Search PRODUCTION+YIELD+ANALYSIS Search PRODUCTION+YIELD+ANALYSIS

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 PAN, Z , EL MASHAD, HM , LI, X , KHIR, R , ATUNGULU, G , ZHAO, L , KUSON, P , MCHUGH, T , ZHANG, R , (2016) DEMONSTRATION TESTS OF INFRARED PEELING SYSTEM WITH ELECTRICAL EMITTERS FOR TOMATOES.TRANSACTIONS OF THE ASABE. VOL. 59. ISSUE 4. P. 985 -994 14 93% 0
2 PAN, ZL , LI, X , KHIR, R , EL-MASHAD, HM , ATUNGULU, GG , MCHUGH, TH , DELWICHE, M , (2015) A PILOT SCALE ELECTRICAL INFRARED DRY-PEELING SYSTEM FOR TOMATOES: DESIGN AND PERFORMANCE EVALUATION.BIOSYSTEMS ENGINEERING. VOL. 137. ISSUE . P. 1 -8 11 92% 2
3 TOKER, I , BAYINDIRLI, A , (2003) ENZYMATIC PEELING OF APRICOTS, NECTARINES AND PEACHES.LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY. VOL. 36. ISSUE 2. P. 215 -221 15 88% 29
4 LI, X , PAN, ZL , ATUNGULU, GG , WOOD, D , MCHUGH, T , (2014) PEELING MECHANISM OF TOMATO UNDER INFRARED HEATING: PEEL LOOSENING AND CRACKING.JOURNAL OF FOOD ENGINEERING. VOL. 128. ISSUE . P. 79-87 15 63% 6
5 LI, X , PAN, ZL , ATUNGULU, GG , ZHENG, X , WOOD, D , DELWICHE, M , MCHUGH, TH , (2014) PEELING OF TOMATOES USING NOVEL INFRARED RADIATION HEATING TECHNOLOGY.INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. VOL. 21. ISSUE . P. 123-130 13 68% 8
6 WONGSA-NGASRI, P , SASTRY, SK , (2016) TOMATO PEELING BY OHMIC HEATING: EFFECTS OF LYE-SALT COMBINATIONS AND POST-TREATMENTS ON WEIGHT LOSS, PEELING QUALITY AND FIRMNESS.INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. VOL. 34. ISSUE . P. 148 -153 9 100% 0
7 GOMEZ-LOPEZ, M , GARCIA-QUIROGA, M , ARBONES-MACINEIRA, E , VAZQUEZ-ODERIZ, ML , ROMERO-RODRIGUEZ, MA , (2014) COMPARISON OF DIFFERENT PEELING SYSTEMS FOR KIWIFRUIT (ACTINIDIA DELICIOSA, CV HAYWARD).INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 49. ISSUE 1. P. 107-113 19 46% 1
8 LI, X , ZHANG, A , ATUNGULU, GG , DELWICHE, M , MILCZAREK, R , WOOD, D , WILLIAMS, T , MCHUGH, T , PAN, ZL , (2014) EFFECTS OF INFRARED RADIATION HEATING ON PEELING PERFORMANCE AND QUALITY ATTRIBUTES OF CLINGSTONE PEACHES.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 55. ISSUE 1. P. 34-42 11 73% 2
9 WONGSA-NGASRI, P , SASTRY, SK , (2016) TOMATO PEELING BY OHMIC HEATING WITH LYE-SALT COMBINATIONS: EFFECTS OF OPERATIONAL PARAMETERS ON PEELING TIME AND SKIN DIFFUSIVITY.JOURNAL OF FOOD ENGINEERING. VOL. 186. ISSUE . P. 10 -16 9 82% 0
10 OLADEJO, AO , SOBUKOLA, OP , AWONORIN, SO , ADEJUYIGBE, SB , (2014) EVALUATION AND OPTIMIZATION OF STEAM AND LYE PEELING PROCESSES OF SWEET POTATO (IPOMEA BATATAS) USING RESPONSE SURFACE METHODOLOGY (RSM).INTERNATIONAL JOURNAL OF FOOD ENGINEERING. VOL. 10. ISSUE 2. P. 329 -338 12 57% 1

Classes with closest relation at Level 1


Rank Class id link
1 19837 TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL
2 29301 CERAMICS RADIATION//DRYING OF PAPER//HEATING OF PAPER
3 15413 CLARIFICATION//MOSAMBI JUICE//CLOUD STABILITY
4 7590 OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLID GAIN
5 14328 RAW MAT PROC FRUIT VEGETABLES//BLANCHING//PREPARING FOR CONSUMPTION
6 36891 GLUTATHIONE DOXORUBICIN CONJUGATE//RAT HEPATOMA CELL//EXPT CYTOL
7 4982 POLYGALACTURONASE//PECTINASE//PECTIN LYASE
8 28992 UMR GENIE IND ALIMENTAIRE//EQUIPE AUTOMAT QUAL ALIMENTAIRE//PROCESS CONTROL AND INSTRUMENTATION
9 13141 TABLE OLIVES//GREEN OLIVES//GREEN TABLE OLIVE
10 36947 BIODIGESTERS//ANAEROBIC MUDS//ANAEROBY DIGESTION

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