Class information for:
Level 1: THERMAL PROCESSING//ASEPTIC PROCESSING//TIME TEMPERATURE INTEGRATOR

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
9435 1156 24.7 37%


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
9435 1                   THERMAL PROCESSING//ASEPTIC PROCESSING//TIME TEMPERATURE INTEGRATOR 1156

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 THERMAL PROCESSING authKW 582475 11% 18% 124
2 ASEPTIC PROCESSING authKW 477054 3% 53% 34
3 TIME TEMPERATURE INTEGRATOR authKW 316933 2% 50% 24
4 RETORT POUCH authKW 237712 1% 75% 12
5 PARTICULATE FOODS authKW 228280 1% 79% 11
6 CANNING authKW 228154 3% 24% 36
7 ROTARY RETORT authKW 184892 1% 100% 7
8 HEAT PENETRATION authKW 181108 1% 57% 12
9 RETORTABLE POUCH authKW 169040 1% 80% 8
10 RECIPROCATING AGITATION authKW 132065 0% 100% 5

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 59680 81% 0% 942
2 Engineering, Chemical 5118 28% 0% 327
3 Agricultural Engineering 391 3% 0% 29
4 Biotechnology & Applied Microbiology 226 7% 0% 85
5 Thermodynamics 69 3% 0% 30
6 Engineering, Mechanical 27 3% 0% 29
7 Chemistry, Applied 21 2% 0% 24
8 Nutrition & Dietetics 11 1% 0% 17
9 Mechanics 11 2% 0% 25
10 Engineering, General 7 1% 0% 13

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 PROC QUIM BIOTECNOL AMBIENTALES 62649 1% 22% 11
2 FOOD SCI AGR CHEM 56100 3% 6% 38
3 TERMOFLUIDODINAM FEQ 52826 0% 100% 2
4 FOOD SCI PROC ENGN GRP 52814 1% 25% 8
5 FISH PROC 46322 1% 18% 10
6 CENT RUMENTS IL 35216 0% 67% 2
7 AH DAIRYING 35212 0% 33% 4
8 MODIAL 33132 1% 16% 8
9 FOOD MICROBIAL TECHNOL 31961 2% 6% 19
10 A H DAIRYING 26413 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 PROCESS ENGINEERING 132043 6% 7% 75
2 JOURNAL OF FOOD ENGINEERING 102686 15% 2% 169
3 JOURNAL OF FOOD SCIENCE 75626 18% 1% 204
4 ACTIVITIES REPORT-RESEARCH AND DEVELOPMENT ASSOCIATES FOR MILITARY FOOD AND PACKAGING SYSTEMS INC 52826 0% 100% 2
5 FOOD TECHNOLOGY 35261 5% 3% 53
6 PACKAGING 26413 0% 100% 1
7 FOOD AND BIOPRODUCTS PROCESSING 22782 3% 3% 32
8 JOURNAL OF FOOD PROCESSING AND PRESERVATION 19633 3% 2% 40
9 INTERNATIONAL JOURNAL OF FOOD ENGINEERING 12959 2% 2% 21
10 FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 10698 2% 2% 20

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 THERMAL PROCESSING 582475 11% 18% 124 Search THERMAL+PROCESSING Search THERMAL+PROCESSING
2 ASEPTIC PROCESSING 477054 3% 53% 34 Search ASEPTIC+PROCESSING Search ASEPTIC+PROCESSING
3 TIME TEMPERATURE INTEGRATOR 316933 2% 50% 24 Search TIME+TEMPERATURE+INTEGRATOR Search TIME+TEMPERATURE+INTEGRATOR
4 RETORT POUCH 237712 1% 75% 12 Search RETORT+POUCH Search RETORT+POUCH
5 PARTICULATE FOODS 228280 1% 79% 11 Search PARTICULATE+FOODS Search PARTICULATE+FOODS
6 CANNING 228154 3% 24% 36 Search CANNING Search CANNING
7 ROTARY RETORT 184892 1% 100% 7 Search ROTARY+RETORT Search ROTARY+RETORT
8 HEAT PENETRATION 181108 1% 57% 12 Search HEAT+PENETRATION Search HEAT+PENETRATION
9 RETORTABLE POUCH 169040 1% 80% 8 Search RETORTABLE+POUCH Search RETORTABLE+POUCH
10 RECIPROCATING AGITATION 132065 0% 100% 5 Search RECIPROCATING+AGITATION Search RECIPROCATING+AGITATION

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 SINGH, A , SINGH, AP , RAMASWAMY, HS , (2015) COMPUTATIONAL TECHNIQUES USED IN HEAT TRANSFER STUDIES ON CANNED LIQUID-PARTICULATE MIXTURES.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 43. ISSUE 1. P. 83 -103 64 93% 4
2 HENDRICKX, M , MAESMANS, G , DECORDT, S , NORONHA, J , VANLOEY, A , TOBBACK, P , (1995) EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 35. ISSUE 3. P. 231-262 87 76% 49
3 AUGUSTO, PED , CRISTIANINI, M , (2011) EVALUATION OF BOUNDARY CONDITIONS FOR CFD SIMULATION OF LIQUID FOOD THERMAL PROCESS IN GLASS BOTTLES.INTERNATIONAL JOURNAL OF FOOD ENGINEERING. VOL. 7. ISSUE 6. P. - 40 89% 0
4 AUGUSTO, PED , CRISTIANINI, M , (2011) NUMERICAL SIMULATION OF PACKED LIQUID FOOD THERMAL PROCESS USING COMPUTATIONAL FLUID DYNAMICS (CFD).INTERNATIONAL JOURNAL OF FOOD ENGINEERING. VOL. 7. ISSUE 4. P. - 35 92% 1
5 STOFOROS, NG , NORONHA, J , HENDRICKX, M , TOBBACK, P , (1997) A CRITICAL ANALYSIS OF MATHEMATICAL PROCEDURES FOR THE EVALUATION AND DESIGN OF IN-CONTAINER THERMAL PROCESSES FOR FOODS.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 37. ISSUE 5. P. 411 -441 50 93% 9
6 SARGHINI, F , ERDOGDU, F , (2016) A COMPUTATIONAL STUDY ON HEAT TRANSFER CHARACTERISTICS OF PARTICULATE CANNED FOODS DURING END-OVER-END ROTATIONAL AGITATION: EFFECT OF ROTATION RATE AND VISCOSITY.FOOD AND BIOPRODUCTS PROCESSING. VOL. 100. ISSUE . P. 496 -511 32 80% 0
7 SINGH, AP , RAMASWAMY, HS , (2015) EFFECT OF CAN ORIENTATION ON HEAT TRANSFER COEFFICIENTS ASSOCIATED WITH LIQUID PARTICULATE MIXTURES DURING RECIPROCATION AGITATION THERMAL PROCESSING.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 8. ISSUE 7. P. 1405 -1418 25 100% 2
8 SINGH, A , RAMASWAMY, HS , (2015) EFFECT OF PRODUCT RELATED PARAMETERS ON HEAT-TRANSFER RATES TO CANNED PARTICULATE NON-NEWTONIAN FLUIDS (CMC) DURING RECIPROCATION AGITATION THERMAL PROCESSING.JOURNAL OF FOOD ENGINEERING. VOL. 165. ISSUE . P. 1 -12 24 100% 4
9 LEE, MG , YOON, WB , (2014) DEVELOPING AN EFFECTIVE METHOD TO DETERMINE THE DEVIATION OF F VALUE UPON THE LOCATION OF A STILL CAN DURING CONVECTION HEATING USING CFD AND SUBZONES.JOURNAL OF FOOD PROCESS ENGINEERING. VOL. 37. ISSUE 5. P. 493 -505 26 100% 1
10 RAMASWAMY, HS , AWUAH, GB , SIMPSON, BK , (1997) HEAT TRANSFER AND LETHALITY CONSIDERATIONS IN ASEPTIC PROCESSING OF LIQUID/PARTICLE MIXTURES: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 37. ISSUE 3. P. 253-286 44 92% 16

Classes with closest relation at Level 1


Rank Class id link
1 22549 CEREAL FOAM//THERMO PHYSICS//BAKING
2 23631 OHMIC HEATING//OHMIC ASSISTED HYDRODISTILLATION//OHMIC COOKING
3 11984 FREEZING TIME//JOURNAL OF FOOD ENGINEERING//FREEZING TUNNEL
4 19719 ALICYCLOBACILLUS ACIDOTERRESTRIS//ALICYCLOBACILLUS//ALICYCLOBACILLUS SPP
5 12681 THERMAL INACTIVATION//JOURNAL OF FOOD PROTECTION//SURVIVAL CURVES
6 14328 RAW MAT PROC FRUIT VEGETABLES//BLANCHING//PREPARING FOR CONSUMPTION
7 15013 VACUUM COOLING//AIR CURTAIN//IMMERSION VACUUM COOLING
8 19837 TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL
9 16668 APPETIZER//JUICE POWDER//NONENZYMATIC BROWNING
10 19278 ACTIVE PACKAGING//TIME TEMPERATURE INDICATOR//INTELLIGENT PACKAGING

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