{"id":"W2918650326","doi":"10.1080/07373937.2019.1570248","title":"Sublimation conditions as critical factors during freeze-dried probiotic powder production","year":2019,"lang":"en","type":"article","venue":"Drying Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Universidad de La Sabana; Departamento Administrativo de Ciencia, Tecnología e Innovación (COLCIENCIAS)","keywords":"Maltodextrin; Freeze-drying; Sublimation (psychology); Food science; Chemistry; Water content; Probiotic; Moisture; Materials science; Spray drying; Chromatography; Bacteria; Biology","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007143781,0.0001197413,0.0001391581,0.0000687031,0.0002482129,0.00004381226,0.0001895828,0.0002389712,0.0003989753],"category_scores_gemma":[0.000199777,0.00005674159,0.00004704864,0.0004967346,0.0001185401,0.0001505984,0.00009012422,0.000217553,0.0002200973],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004404408,"about_ca_system_score_gemma":0.000007020154,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002076387,"about_ca_topic_score_gemma":0.00002341456,"domain_scores_codex":[0.9990607,0.00002168466,0.0001749235,0.0003343635,0.0001065244,0.0003017915],"domain_scores_gemma":[0.99968,0.00004009648,0.00005565382,0.0001042909,0.00007845986,0.00004146714],"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":[0.000006271181,0.00007409465,0.02248477,0.00001461752,0.000009777695,0.000001412267,0.00002809756,0.000002917036,0.9600771,0.01683137,0.00004402406,0.0004255208],"study_design_scores_gemma":[0.0002594047,0.0005282105,0.164098,0.00009006578,0.00003038378,0.00006706116,0.001158285,0.00005969481,0.8064756,0.02533255,0.00145753,0.0004431832],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.991556,0.00002536337,0.000002586876,0.006674288,0.0003616287,0.0003228128,0.00001621134,0.00042284,0.0006182317],"genre_scores_gemma":[0.9994562,0.000006272697,0.00007810178,0.00004093093,0.00005523926,0.00001461963,0.00009531981,0.0000017399,0.0002516292],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1536015,"threshold_uncertainty_score":0.43685,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.009988787248270643,"score_gpt":0.2321670345943055,"score_spread":0.2221782473460348,"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."}}