{"id":"W4396905232","doi":"10.3390/foods13101524","title":"Cryogenic Pretreatment Enhances Drying Rates in Whole Berries","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dehydration; Berry; Freeze-drying; Chemistry; Liquid nitrogen; Volume (thermodynamics); Food science; Shelf life; Vacuum drying; Water activity; Dried fruit; Horticulture; Water content; Chromatography","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":[0.00003785725,0.00007728487,0.00006873155,0.00006602622,0.000021822,0.00008075378,0.00004925214,0.00003065535,0.00006706745],"category_scores_gemma":[0.000009957124,0.00007072328,0.00002045851,0.0002246672,0.00001288361,0.000127377,0.000008678652,0.00005145653,0.00004710082],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003522557,"about_ca_system_score_gemma":0.00001544755,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008162867,"about_ca_topic_score_gemma":0.00007487557,"domain_scores_codex":[0.9996198,0.000005564538,0.0000983314,0.00009932246,0.00005982444,0.0001171565],"domain_scores_gemma":[0.9998773,0.00002791864,0.000004292664,0.00006369841,0.000007503913,0.00001925335],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00003311501,0.0002346356,0.01310606,0.008112106,0.0009100123,0.0002189091,0.02619825,0.4008338,0.3843441,0.01461259,0.03339233,0.1180041],"study_design_scores_gemma":[0.0003838817,0.0001760612,0.001326864,0.001065378,0.00005062083,0.00001198919,0.0008973614,0.1019409,0.678504,0.007291737,0.207708,0.00064326],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9238212,0.0537091,0.007040784,0.0001852173,0.0007560498,0.0001261372,0.00001528015,0.001114138,0.01323208],"genre_scores_gemma":[0.998152,0.0001886258,0.0002699006,0.00000816116,0.0000458886,0.0000361031,0.00001081685,0.00001850541,0.001270025],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2988929,"threshold_uncertainty_score":0.2884012,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.009056437967631956,"score_gpt":0.2396477698376092,"score_spread":0.2305913318699773,"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."}}