Class information for:
Level 2: OIL UPTAKE//JOURNAL OF FOOD ENGINEERING//VACUUM FRYING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
1717 6087 24.0 43%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 3)


ID, lev.
above		 Publications Label for level above
190 50525 POSTHARVEST BIOLOGY AND TECHNOLOGY//DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING

Classes in level below (level 1)


ID, lev. below Publications Label for level below
9515 1081 ASEPTIC PROCESSING//THERMAL PROCESSING//PARTICULATE FOODS
11231 932 FREEZING TIME//FREEZING TUNNEL//BIOPROD ENVIRONM ENGN
13102 796 AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE
13322 781 OIL UPTAKE//VACUUM FRYING//DEEP FAT FRYING
15994 612 VACUUM COOLING//IMMERSION VACUUM COOLING//DISPLAY CABINET
16295 596 PLANT FOODS SCI TECHNOL//MASHED POTATOES//TECNOL PROD AGRARIOS
19817 424 BAKING//CEREAL FOAM//THERMO PHYSICS
20121 412 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
23479 289 GRP INRA GASTRON MOL//UMR 214//EQUIPE GASTRON MOL
28726 164 TOMATO PEELING//LYE PEELING//ENZYMATIC PEELING

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 OIL UPTAKE Author keyword 134 79% 1% 85
2 JOURNAL OF FOOD ENGINEERING Journal 115 13% 14% 855
3 VACUUM FRYING Author keyword 93 91% 1% 39
4 CRISPNESS Author keyword 64 59% 1% 71
5 DEEP FAT FRYING Author keyword 62 49% 2% 92
6 FRYING Author keyword 62 32% 3% 159
7 JOURNAL OF TEXTURE STUDIES Journal 52 19% 4% 243
8 VACUUM COOLING Author keyword 49 63% 1% 50
9 JOURNAL OF FOOD PROCESS ENGINEERING Journal 35 17% 3% 182
10 IMMERSION VACUUM COOLING Author keyword 33 100% 0% 13

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 OIL UPTAKE 134 79% 1% 85 Search OIL+UPTAKE Search OIL+UPTAKE
2 VACUUM FRYING 93 91% 1% 39 Search VACUUM+FRYING Search VACUUM+FRYING
3 CRISPNESS 64 59% 1% 71 Search CRISPNESS Search CRISPNESS
4 DEEP FAT FRYING 62 49% 2% 92 Search DEEP+FAT+FRYING Search DEEP+FAT+FRYING
5 FRYING 62 32% 3% 159 Search FRYING Search FRYING
6 VACUUM COOLING 49 63% 1% 50 Search VACUUM+COOLING Search VACUUM+COOLING
7 IMMERSION VACUUM COOLING 33 100% 0% 13 Search IMMERSION+VACUUM+COOLING Search IMMERSION+VACUUM+COOLING
8 THERMAL PROCESSING 27 21% 2% 112 Search THERMAL+PROCESSING Search THERMAL+PROCESSING
9 ASEPTIC PROCESSING 25 52% 1% 34 Search ASEPTIC+PROCESSING Search ASEPTIC+PROCESSING
10 BATTER 20 47% 1% 32 Search BATTER Search BATTER

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 OIL UPTAKE 340 82% 3% 199
2 TORTILLA CHIPS 104 82% 1% 60
3 CRISPNESS 92 57% 2% 108
4 HOLDING TUBE FLOW 82 92% 1% 33
5 RETORT 80 90% 1% 35
6 FAT UPTAKE 75 91% 1% 31
7 PULP CONTENT 69 96% 0% 22
8 LOW ACID FOODS 59 90% 0% 26
9 COOKED POTATOES 56 76% 1% 39
10 MOISTURE LOSS 54 66% 1% 50

Journals


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 JOURNAL OF FOOD ENGINEERING 115 13% 14% 855
2 JOURNAL OF TEXTURE STUDIES 52 19% 4% 243
3 JOURNAL OF FOOD PROCESS ENGINEERING 35 17% 3% 182

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Bread baking - A review 2008 79 37 54%
A review: Crispness in dry foods and quality measurements based on acoustic-mechanical destructive techniques 2011 20 66 86%
Thermal processing and quality: Principles and overview 2007 70 76 58%
Computational fluid dynamics (CFD) - an effective and efficient design and analysis tool for the food industry: A review 2006 112 86 50%
Experimental investigation and modelling in the food cold chain: Thermal and quality evolution 2013 13 56 48%
The effect of frying on fat uptake and texture of fried potato products 2014 2 27 93%
Heat and mass transfer models for predicting freezing processes - a review 2001 75 40 98%
Crispness: a critical review on sensory and material science approaches 2002 108 80 70%
Recent developments in numerical modelling of heating and cooling processes in the food industry - a review 2003 76 104 69%
Applications of computational fluid dynamics (CFD) in the food industry: a review 2002 108 36 67%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 MODIAL 23 56% 0.5% 28
2 FRCFT GRP 17 35% 0.6% 39
3 PLANT FOODS SCI TECHNOL 17 41% 0.5% 32
4 AGR FO TRY ENGN ETSEA 13 80% 0.1% 8
5 TECH CAMPINAS COTUCA 12 63% 0.2% 12
6 REFRIGERAT PROC ENGN 9 67% 0.1% 8
7 REFRIGERATING PROC ENGN UNIT 8 100% 0.1% 5
8 FRCFT 8 33% 0.3% 19
9 SOUTH AFRICAN CHAIR POSTHARVEST TECHNOL 7 35% 0.3% 17
10 FRPERC 7 36% 0.3% 16

Related classes at same level (level 2)


Rank Relatedness score Related classes
1 0.0000024238 DRYING TECHNOLOGY//DRYING//DRYING KINETICS
2 0.0000020915 OSMOTIC DEHYDRATION//MYRTACEAE//VACUUM IMPREGNATION
3 0.0000018486 PULSED ELECTRIC FIELDS//HIGH PRESSURE PROCESSING//HIGH HYDROSTATIC PRESSURE
4 0.0000012499 ANTIFREEZE PROTEIN//ICE SLURRY//ANTIFREEZE PROTEINS
5 0.0000012036 EXTRUSION COOKING//CEREAL CHEMISTRY//NIXTAMALIZATION
6 0.0000011703 STARCH-STARKE//STARCH//RETROGRADATION
7 0.0000010210 ACRYLAMIDE//GLYCIDAMIDE//3 AMINOPROPIONAMIDE
8 0.0000008957 CEREAL CHEMISTRY//GLYCEMIC INDEX//DIETARY FIBER
9 0.0000008670 POSTHARVEST BIOLOGY AND TECHNOLOGY//POLYPHENOL OXIDASE//FIRMNESS
10 0.0000008496 NUTS//WALNUTS//ALMOND SKINS