{"id":"W1891750095","doi":"10.1002/14356007.a11_523","title":"Foods, 2. Food Technology","year":2000,"lang":"en","type":"other","venue":"Ullmann's Encyclopedia of Industrial Chemistry","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":1,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Food spoilage; Food science; Water activity; Sterilization (economics); Food preservation; Aseptic processing; Food processing; Pasteurization; Chemistry; Food technology; Moisture; Shelf life; Food packaging; Water content; Biology; Bacteria","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008492982,0.001251145,0.0007154751,0.002320688,0.00163954,0.006884068,0.001524224,0.003476758,0.2260611],"category_scores_gemma":[0.001347693,0.0004425278,0.0007700029,0.00225506,0.001163985,0.004936863,0.003092425,0.002079162,0.1586554],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.002515078,"about_ca_system_score_gemma":0.002482046,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002165617,"about_ca_topic_score_gemma":0.00227042,"domain_scores_codex":[0.9984445,0.0001580921,0.00008185985,0.0002996803,0.0008040523,0.0002119077],"domain_scores_gemma":[0.9995227,0.00004040909,0.00003910984,0.0000986935,0.0001984394,0.0001007556],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00007502397,0.0001220503,0.0005479423,0.001160511,0.000009985247,0.0003156593,0.0003063241,0.0005620711,0.004486397,0.10871,0.4071127,0.4765914],"study_design_scores_gemma":[0.000002461134,0.00001886098,0.0001954341,0.00009704408,0.000001641502,0.000091092,0.00005785242,0.00004618101,0.0003146664,0.003986343,0.995184,0.000004472379],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"other","genre_gemma":"other","genre_scores_codex":[0.002541769,0.03915123,0.005216475,0.0112501,0.01417909,0.0002190238,0.002073323,0.001565161,0.9238038],"genre_scores_gemma":[0.01276693,0.02298447,0.005631118,0.003165051,0.002282589,0.0001624701,0.002280848,0.0005219297,0.9502047],"genre_candidate":"other","genre_consensus":"other","teacher_disagreement_score":0.2260611,"threshold_uncertainty_score":0.7562497,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.008259295752953142,"score_gpt":0.1849849715218259,"score_spread":0.1767256757688727,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}