{"id":"W2343096273","doi":"10.1515/ijfe-2014-0341","title":"Kinetics of Quality Attributes of Potato Particulates during Cooking Process","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"","keywords":"Ascorbic acid; Kinetics; Softening; Arrhenius equation; Chemistry; Activation energy; Texture (cosmology); Arrhenius plot; Thermodynamics; Reaction rate constant; Analytical Chemistry (journal); Materials science; Chromatography; Physical chemistry; Food science; Composite material; Physics","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":[0.0003241434,0.0002607025,0.000280918,0.0001940447,0.000104501,0.0002775847,0.0001247058,0.0001646156,0.0005849927],"category_scores_gemma":[0.0005816408,0.0001791897,0.0003321755,0.0002429304,0.0001343356,0.0002423493,0.0001142627,0.0003730731,0.0002047752],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001777863,"about_ca_system_score_gemma":0.0001090206,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001428508,"about_ca_topic_score_gemma":0.0008615691,"domain_scores_codex":[0.9998318,0.00002062026,0.000009702272,0.00004806128,0.00006336682,0.00002647239],"domain_scores_gemma":[0.9996603,0.00008358496,0.0001003873,0.00002218184,0.0001089675,0.00002471931],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0005548036,0.00004934403,0.00685438,0.000161445,0.00004955871,0.00009365343,0.0001628289,0.002568812,0.9834483,0.0001024196,0.00006170916,0.005892717],"study_design_scores_gemma":[0.00001207795,0.0005705964,0.04815871,0.0000128875,0.00004159052,0.00009252259,0.0001576756,0.01612352,0.9339192,0.0001128834,0.0007768981,0.00002141652],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9946316,0.0005582762,0.003964575,0.00001657945,0.000007214671,0.00002285317,0.000267981,0.00003382134,0.0004970922],"genre_scores_gemma":[0.9972331,0.0002389741,0.001198836,0.000009900137,0.000001737434,0.00001820219,0.0002875123,0.00001558259,0.0009960819],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001428508,"threshold_uncertainty_score":0.00284034,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05012231560083544,"score_gpt":0.2724191930945397,"score_spread":0.2222968774937042,"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."}}