{"id":"W3162794648","doi":"10.1111/jfpe.13745","title":"Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups","year":2021,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Osmotic dehydration; Chemistry; Sugar; Food science; Sucrose; Fructose; Inulin; Dehydration; Xanthan gum; Viscosity; Rheology; Osmotic pressure; Chromatography; Biochemistry; Thermodynamics","routes":{"ca_aff":true,"ca_fund":true,"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":[0.0003849285,0.00009177579,0.0002632436,0.00003688215,0.00002529609,0.00001573369,0.00008679844,0.0000510335,0.000004999368],"category_scores_gemma":[0.00009340452,0.00004123256,0.0000644965,0.0002331891,0.0000149514,0.000158468,0.00001494449,0.0001820373,7.109952e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001890247,"about_ca_system_score_gemma":0.000005150872,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000003899707,"about_ca_topic_score_gemma":0.00003634821,"domain_scores_codex":[0.9992112,0.00007746567,0.0002993308,0.00009946196,0.0001905441,0.0001220093],"domain_scores_gemma":[0.9996305,0.0001610277,0.00008523063,0.00001878509,0.00006834634,0.00003616319],"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":[0.0003512753,0.0002094409,0.02434739,0.0008853071,0.00008564777,0.00005146031,0.0004475472,0.004665914,0.9645244,0.0002468716,4.206395e-7,0.004184362],"study_design_scores_gemma":[0.0003205563,0.001299727,0.4299633,0.0002075053,0.00004277033,0.00002610148,0.00009013162,0.000271255,0.5676801,0.00002256765,0.000001881665,0.00007408977],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993213,0.0003969321,0.00003956655,0.00007995011,0.00004687286,0.00009237345,0.000003284211,0.000005565467,0.00001409636],"genre_scores_gemma":[0.9998704,0.00003543991,0.00004294205,0.000006734203,0.00003426147,0.000003724536,0.000001596009,7.821558e-7,0.000004108671],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4056159,"threshold_uncertainty_score":0.1681415,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.007485276365802806,"score_gpt":0.2215198898197026,"score_spread":0.2140346134538997,"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."}}