Class information for:
Level 2: JOURNAL OF FOOD ENGINEERING//OHMIC HEATING//OIL UPTAKE

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
1472 7687 24.4 44%


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
10971 1                   INSTRUMENTED SPHERE//BRUISE SUSCEPTIBILITY//BRUISE VOLUME 1019
11984 1                   FREEZING TIME//JOURNAL OF FOOD ENGINEERING//FREEZING TUNNEL 939
13539 1                   OIL UPTAKE//FRYING//VACUUM FRYING 830
14328 1                   RAW MAT PROC FRUIT VEGETABLES//BLANCHING//PREPARING FOR CONSUMPTION 776
15013 1                   VACUUM COOLING//AIR CURTAIN//IMMERSION VACUUM COOLING 736
19837 1                   TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL 487
22549 1                   CEREAL FOAM//THERMO PHYSICS//BAKING 377
22638 1                   CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS 373
23631 1                   OHMIC HEATING//OHMIC ASSISTED HYDRODISTILLATION//OHMIC COOKING 339
28992 1                   UMR GENIE IND ALIMENTAIRE//EQUIPE AUTOMAT QUAL ALIMENTAIRE//PROCESS CONTROL AND INSTRUMENTATION 195
29301 1                   CERAMICS RADIATION//DRYING OF PAPER//HEATING OF PAPER 189
29555 1                   TOMATO PEELING//STEAM PEELING//FREEZE THAW INFUSION 184
36045 1                   MECHANICAL VAPOUR RECOMPRESSION//PHYSICOMATHEMATICAL MODELING//FALLING FILM EVAPORATOR 87

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 JOURNAL OF FOOD ENGINEERING journal 474387 12% 13% 937
2 OHMIC HEATING authKW 355199 2% 58% 154
3 OIL UPTAKE authKW 302367 1% 79% 96
4 FOOD SCIENCE & TECHNOLOGY WoSSC 256117 66% 1% 5051
5 FRYING authKW 230051 2% 33% 174
6 CRISPNESS authKW 189007 1% 64% 74
7 DEEP FAT FRYING authKW 182625 1% 49% 94
8 VACUUM FRYING authKW 178988 1% 96% 47
9 VACUUM COOLING authKW 163901 1% 81% 51
10 BLANCHING authKW 149043 2% 27% 139

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 256117 66% 1% 5051
2 Engineering, Chemical 15264 19% 0% 1497
3 Agricultural Engineering 14014 6% 1% 431
4 Agriculture, Multidisciplinary 4864 6% 0% 431
5 Thermodynamics 4484 7% 0% 518
6 Horticulture 4045 4% 0% 307
7 Chemistry, Applied 3172 7% 0% 519
8 Engineering, Mechanical 2465 7% 0% 509
9 Agronomy 1332 4% 0% 316
10 Nutrition & Dietetics 816 3% 0% 257

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 RAW MAT PROC FRUIT VEGETABLES 97702 1% 62% 40
2 MODIAL 61010 0% 55% 28
3 FRCFT GRP 54849 1% 35% 39
4 SOUTH AFRICAN CHAIR POSTHARVEST TECHNOL 34918 0% 35% 25
5 UMR GENIE IND ALIMENTAIRE 34347 0% 58% 15
6 VBL OFF 29233 0% 82% 9
7 FOOD AGR BIOL ENGN 29161 1% 11% 65
8 REFRIGERAT PROC ENGN 26796 0% 75% 9
9 PLANT FOODS SCI TECHNOL 24605 0% 28% 22
10 BIOSYST MEBIOS 24443 0% 17% 36

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 474387 12% 13% 937
2 JOURNAL OF TEXTURE STUDIES 134933 3% 16% 212
3 JOURNAL OF FOOD PROCESS ENGINEERING 115421 2% 16% 181
4 JOURNAL OF FOOD SCIENCE 100687 8% 4% 609
5 JOURNAL OF FOOD PROCESSING AND PRESERVATION 48301 2% 8% 162
6 INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID 44671 3% 6% 197
7 INTERNATIONAL JOURNAL OF FOOD PROPERTIES 43970 2% 8% 142
8 POSTHARVEST BIOLOGY AND TECHNOLOGY 29985 2% 5% 154
9 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 26590 2% 4% 180
10 TRANSACTIONS OF THE ASAE 25283 3% 3% 209

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 OHMIC HEATING 355199 2% 58% 154 Search OHMIC+HEATING Search OHMIC+HEATING
2 OIL UPTAKE 302367 1% 79% 96 Search OIL+UPTAKE Search OIL+UPTAKE
3 FRYING 230051 2% 33% 174 Search FRYING Search FRYING
4 CRISPNESS 189007 1% 64% 74 Search CRISPNESS Search CRISPNESS
5 DEEP FAT FRYING 182625 1% 49% 94 Search DEEP+FAT+FRYING Search DEEP+FAT+FRYING
6 VACUUM FRYING 178988 1% 96% 47 Search VACUUM+FRYING Search VACUUM+FRYING
7 VACUUM COOLING 163901 1% 81% 51 Search VACUUM+COOLING Search VACUUM+COOLING
8 BLANCHING 149043 2% 27% 139 Search BLANCHING Search BLANCHING
9 AIR CURTAIN 138130 1% 71% 49 Search AIR+CURTAIN Search AIR+CURTAIN
10 THERMAL PROCESSING 113026 2% 20% 141 Search THERMAL+PROCESSING Search THERMAL+PROCESSING

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 JAEGER, H , ROTH, A , TOEPFL, S , HOLZHAUSER, T , ENGEL, KH , KNORR, D , VOGEL, RF , BANDICK, N , KULLING, S , HEINZ, V , ET AL (2016) OPINION ON THE USE OF OHMIC HEATING FOR THE TREATMENT OF FOODS.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 55. ISSUE . P. 84 -97 84 74% 1
2 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 65 94% 4
3 KAUR, N , SINGH, AK , (2016) OHMIC HEATING: CONCEPT AND APPLICATIONS-A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 56. ISSUE 14. P. 2338 -2351 70 79% 1
4 DEFRAEYE, T , CRONJE, P , BERRY, T , OPARA, UL , EAST, A , HERTOG, M , VERBOVEN, P , NICOLAI, B , (2015) TOWARDS INTEGRATED PERFORMANCE EVALUATION OF FUTURE PACKAGING FOR FRESH PRODUCE IN THE COLD CHAIN.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 44. ISSUE 2. P. 201 -225 83 63% 6
5 ZHAO, CJ , HAN, JW , YANG, XT , QIAN, JP , FAN, BL , (2016) A REVIEW OF COMPUTATIONAL FLUID DYNAMICS FOR FORCED-AIR COOLING PROCESS.APPLIED ENERGY. VOL. 168. ISSUE . P. 314 -331 63 64% 5
6 SAELEAW, M , SCHLEINING, G , (2011) A REVIEW: CRISPNESS IN DRY FOODS AND QUALITY MEASUREMENTS BASED ON ACOUSTIC-MECHANICAL DESTRUCTIVE TECHNIQUES.JOURNAL OF FOOD ENGINEERING. VOL. 105. ISSUE 3. P. 387-399 60 91% 31
7 TANIWAKI, M , SAKURAI, N , (2010) EVALUATION OF THE INTERNAL QUALITY OF AGRICULTURAL PRODUCTS USING ACOUSTIC VIBRATION TECHNIQUES.JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE. VOL. 79. ISSUE 2. P. 113 -128 75 77% 14
8 VAN ZEEBROECK, M , VAN LINDEN, V , RAMON, H , DE BAERDEMAEKER, J , NICOLAI, BM , TIJSKENS, E , (2007) IMPACT DAMAGE OF APPLES DURING TRANSPORT AND HANDLING.POSTHARVEST BIOLOGY AND TECHNOLOGY. VOL. 45. ISSUE 2. P. 157-167 72 76% 46
9 MIRANDA, ML , AGUILERA, JM , (2006) STRUCTURE AND TEXTURE PROPERTIES OF FRIED POTATO PRODUCTS.FOOD REVIEWS INTERNATIONAL. VOL. 22. ISSUE 2. P. 173-201 68 86% 25
10 KROKIDA, MK , PANAGIOTOU, NM , MAROULIS, ZB , SARAVACOS, GD , (2001) THERMAL CONDUCTIVITY: LITERATURE DATA COMPILATION FOR FOODSTUFFS.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 4. ISSUE 1. P. 111 -137 87 76% 20

Classes with closest relation at Level 2


Rank Class id link
1 1050 DRYING TECHNOLOGY//OSMOTIC DEHYDRATION//DRYING
2 283 POSTHARVEST BIOLOGY AND TECHNOLOGY//HORTICULTURE//CHILLING INJURY
3 570 JOURNAL OF FOOD PROTECTION//PULSED ELECTRIC FIELDS//FOOD SCIENCE & TECHNOLOGY
4 2118 CEREAL CHEMISTRY//TORTILLA//EXTRUSION COOKING
5 4175 STANDARD REFERENCE PARTICLES//SEDIMENTATION BALANCE//ICE FLAKES
6 1576 JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY//MICROWAVE HEATING//MICROWAVE
7 2173 NUTS//WALNUT//ALMOND
8 622 CEREAL CHEMISTRY//JOURNAL OF CEREAL SCIENCE//FOOD SCIENCE & TECHNOLOGY
9 1975 ACRYLAMIDE//MAILLARD REACTION//GLYCIDAMIDE
10 1546 AMERICAN POTATO JOURNAL//POTATO RESEARCH//POTATO

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