Class information for:
Level 1: FRUIT LEATHER//FRUIT BAR//FOAM MAT DRYING

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
30342 170 26.2 40%


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
1050 2             DRYING TECHNOLOGY//OSMOTIC DEHYDRATION//DRYING 10088
30342 1                   FRUIT LEATHER//FRUIT BAR//FOAM MAT DRYING 170

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 FRUIT LEATHER authKW 987902 6% 50% 11
2 FRUIT BAR authKW 923761 4% 86% 6
3 FOAM MAT DRYING authKW 855830 5% 53% 9
4 FOAM MAT authKW 748417 3% 83% 5
5 BLANCHING TIME authKW 538862 2% 100% 3
6 DITHIOHEMIACETAL authKW 359241 1% 100% 2
7 POPPY SEEDS PAYASAM authKW 359241 1% 100% 2
8 DURIAN authKW 356278 6% 18% 11
9 JACKFRUIT BULBS authKW 323315 2% 60% 3
10 LAMINATED POUCHES authKW 239493 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 5904 67% 0% 114
2 Engineering, Chemical 165 14% 0% 24
3 Chemistry, Applied 128 9% 0% 15
4 Horticulture 95 4% 0% 7
5 Agriculture, Multidisciplinary 95 5% 0% 9
6 Engineering, Mechanical 63 7% 0% 12
7 Nutrition & Dietetics 41 5% 0% 8
8 Agricultural Engineering 27 2% 0% 3
9 Nuclear Science & Technology 22 4% 0% 7
10 Engineering, General 10 2% 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 CIENCIAS FUNDAMENTAIS SOCIALS 179621 1% 100% 1
2 DEV DIFFUS TECHNOL CEDETEC 179621 1% 100% 1
3 FIB BIOBASED MAT GRP 179621 1% 100% 1
4 SAINS ENVIRONM 179621 1% 100% 1
5 AMITY FOOD TECHNOL 89809 1% 50% 1
6 BRANCH SABZEVAR 89809 1% 50% 1
7 FHT 89809 1% 50% 1
8 UNITE PHYTEC 89809 1% 50% 1
9 TRANSFER TECHNOL 79828 1% 22% 2
10 DAIRY TECHNOL SECT 71845 1% 20% 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 SCIENCE AND TECHNOLOGY-MYSORE 32840 19% 1% 32
2 DRYING TECHNOLOGY 6588 7% 0% 12
3 INDIAN JOURNAL OF NUTRITION AND DIETETICS 5611 1% 3% 1
4 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4529 6% 0% 11
5 ATOMIC ENERGY 4265 4% 0% 6
6 JOURNAL OF FOOD PROCESSING AND PRESERVATION 4091 4% 0% 7
7 FOOD AND BIOPROCESS TECHNOLOGY 2506 3% 0% 5
8 INTERNATIONAL JOURNAL OF FOOD ENGINEERING 1798 2% 0% 3
9 JOURNAL OF FOOD ENGINEERING 1554 5% 0% 8
10 LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY 1541 1% 0% 2

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 FRUIT LEATHER 987902 6% 50% 11 Search FRUIT+LEATHER Search FRUIT+LEATHER
2 FRUIT BAR 923761 4% 86% 6 Search FRUIT+BAR Search FRUIT+BAR
3 FOAM MAT DRYING 855830 5% 53% 9 Search FOAM+MAT+DRYING Search FOAM+MAT+DRYING
4 FOAM MAT 748417 3% 83% 5 Search FOAM+MAT Search FOAM+MAT
5 BLANCHING TIME 538862 2% 100% 3 Search BLANCHING+TIME Search BLANCHING+TIME
6 DITHIOHEMIACETAL 359241 1% 100% 2 Search DITHIOHEMIACETAL Search DITHIOHEMIACETAL
7 POPPY SEEDS PAYASAM 359241 1% 100% 2 Search POPPY+SEEDS+PAYASAM Search POPPY+SEEDS+PAYASAM
8 DURIAN 356278 6% 18% 11 Search DURIAN Search DURIAN
9 JACKFRUIT BULBS 323315 2% 60% 3 Search JACKFRUIT+BULBS Search JACKFRUIT+BULBS
10 LAMINATED POUCHES 239493 1% 67% 2 Search LAMINATED+POUCHES Search LAMINATED+POUCHES

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 KANDASAMY, P , VARADHARAJU, N , KALEMULLAH, S , MALADHI, D , (2014) OPTIMIZATION OF PROCESS PARAMETERS FOR FOAM-MAT DRYING OF PAPAYA PULP.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 51. ISSUE 10. P. 2526 -2534 13 87% 2
2 SANGAMITHRA, A , VENKATACHALAM, S , JOHN, SG , KUPPUSWAMY, K , (2015) FOAM MAT DRYING OF FOOD MATERIALS: A REVIEW.JOURNAL OF FOOD PROCESSING AND PRESERVATION. VOL. 39. ISSUE 6. P. 3165 -3174 22 48% 1
3 ABBASI, E , AZIZPOUR, M , (2016) EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF FOAM MAT DRIED SOUR CHERRY POWDER.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 68. ISSUE . P. 105 -110 13 72% 0
4 BARRETO, IMA , REIS, RC , KADAM, DM , CHAVES, MA , (2013) PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PURPLE BRAZILIAN CHERRY (EUGENIA UNIFLORA, L.) FOAMS.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 48. ISSUE 8. P. 1688 -1697 16 52% 4
5 HAMINIUK, CWI , MORAES, ICF , ARGANDONA, EJS , KIKUCHI, TT , BRANCO, IG , (2016) DRYING KINETICS AND QUALITY OF UVAIA (HEXACHLAMYS EDULIS (O. BERG)) POWDER OBTAINED BY FOAM-MAT DRYING.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 51. ISSUE 7. P. 1703 -1710 15 50% 0
6 SANGAMITHRA, A , SIVAKUMAR, V , KANNAN, K , JOHN, SG , (2015) FOAM-MAT DRYING OF MUSKMELON.INTERNATIONAL JOURNAL OF FOOD ENGINEERING. VOL. 11. ISSUE 1. P. 127 -137 18 38% 2
7 JAKUBCZYK, E , WNOROWSKA, E , (2008) EFFECT OF AIR TEMPERATURE ON THE DRYING PROFILE OF FOAMED CONCENTRATED APPLE JUICE.ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC. VOL. 15. ISSUE 4. P. 199-206 8 100% 0
8 BAPTESTINI, FM , CORREA, PC , JUNQUEIRA, MS , RAMOS, AM , VANEGAS, JDB , COSTA, CF , (2015) MATHEMATICAL MODELING OF DRYING OF SOURSOP FOAM.REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL. VOL. 19. ISSUE 12. P. 1203 -1208 8 80% 0
9 ASOKAPANDIAN, S , VENKATACHALAM, S , SWAMY, GJ , KUPPUSAMY, K , (2016) OPTIMIZATION OF FOAMING PROPERTIES AND FOAM MAT DRYING OF MUSKMELON USING SOY PROTEIN.JOURNAL OF FOOD PROCESS ENGINEERING. VOL. 39. ISSUE 6. P. 692 -701 16 37% 0
10 FRANCO, TS , PERUSSELLO, CA , ELLENDERSEN, LDN , MASSON, ML , (2015) FOAM MAT DRYING OF YACON JUICE: EXPERIMENTAL ANALYSIS AND COMPUTER SIMULATION.JOURNAL OF FOOD ENGINEERING. VOL. 158. ISSUE . P. 48 -57 14 40% 3

Classes with closest relation at Level 1


Rank Class id link
1 164 DRYING TECHNOLOGY//DRYING KINETICS//DRYING
2 16668 APPETIZER//JUICE POWDER//NONENZYMATIC BROWNING
3 27810 FREEZE THAW DRYING//CEREAL BARS//DALIA
4 7590 OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLID GAIN
5 36720 DRIED APRICOTS//RAISINS//SULFITE CONTENT
6 35038 AIRLIFT SONOPHOTOREACTOR//POLYVINYL ALCOHOL DEGRADATION//COMBINED PROCESSES
7 33196 LIVESTOCK PASTURE SCI//TOILET SOAP//NGUNI CATTLE
8 3666 SPRAY DRYING//MICROENCAPSULATION//MALTODEXTRIN
9 18713 JABOTICABA//PLINIA SP//CAMU CAMU
10 23899 LEPIDIUM MEYENII//SMALLANTHUS SONCHIFOLIUS//YACON

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