Bibliographic record
Abstract
Abstract The article contains sections titled: 1 Introduction 1.1 Food Manufacture and Preservation 1.2 Food Spoilage by Microorganisms 1.3 Chemical Deterioration of Food 1.4 Moisture Content and Water Activity 2 Food Preservation by Dehydration 2.1 Concentration and Drying 2.2 Food Concentration Technology 2.3 General Aspects of the Food Drying Processes 2.4 Food Drying Technology 2.4.1 Convection Drying 2.4.2 Contact, Vacuum, and Freeze Drying 2.4.3 Radiant‐Heat Drying 2.5 Agglomeration/Granulation of Food Powders 2.6 Moisture Sorption Isotherms of Foods 2.7 Intermediate‐Moisture Foods 3 Food Preservation at Low Temperature 3.1 Refrigeration and Freezing 3.2 General Aspects of the Food Freezing Process 3.3 Food‐Freezing Technology 3.3.1 Convective Processes 3.3.2 Cryogenic Freezing 3.3.3 Contact Processes 3.3.4 Freezing System Capacities 3.4 Effects of Freezing on Foods 3.5 Frozen Storage and Thawing 3.6 Freeze Concentration and Freeze Texturization 4 Food Preservation by Heating 4.1 Pasteurization and Sterilization 4.2 Theory of Microbial Deactivation by Heating 4.2.1 Heat Resistance of Microorganisms 4.2.2 Process Calculations for Canned Foods 4.3 Food Canning Technology 4.3.1 Sanitary Can Architecture 4.3.2 Conventional Retorting Equipment 4.3.3 Hydrostatic Sterilizers 4.3.4 Flame Sterilization 4.3.5 Retortable Pouches 4.3.6 Aseptic Canning 4.4 Ultrahigh‐Temperature Aseptic Processing 4.4.1 Theoretical Basis of UHT Processing 4.4.2 Ultrahigh‐Temperature Sterilization 4.4.3 Aseptic Packaging 4.4.4 Quality of UHT‐Processed Foods 4.5 Spoilage in Heat‐Sterilized Foods 4.6 Ohmic Heating 5 Other Food Preservation Methods 5.1 Ionizing Radiation 5.1.1 Radurization, Radappertization, and Radicidation 5.1.2 Theoretical Aspects of Food Irradiation 5.1.3 Food Irradiation Technology 5.2 UV Light 5.3 High‐Pressure Processing 5.4 Pulsed Electric Field Processing 5.5 Cold Plasma Processing 5.6 Micro‐ and Ultrafiltration 5.7 Chemical Preservatives 5.8 Multi‐
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.001 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.002 | 0.001 |
| Insufficient payload (model declined to judge) | 0.004 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".