User:Apheera/sandbox

Article evaluation

Article: Pasteurization

1. Is everything in the article relevant to the article topic? Is there anything that distracted you?
   • The article does a good job presenting general background information and the theory behind this process. The article provides a brief one sentence summaries to HTST and UTH, processes that are important to the industry.
   • The article lacks some basic information like the distinction between pasteurization and sterilization, the effect on spores, and other application of pasteurization besides food processing.Information on microwave volumetric heating is lacking depth compared to other forms of pasteurization presented in this article. Information on the effects on microorganisms, enzymes and food components are ideal, but missing. The limitation on various pasteurization processes could also have been useful.
2. Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?
   • The article is presented with a neutral point of view. It was noted on the talk page of this article that this article is slightly biased toward the use of unpasteurized milk.
3. Are there viewpoints that are overrepresented, or underrepresented?
   • The article weighs little heavily on the pasteurization of milk.
   • Important pasteurization methods like HTST and UTH are underreprsented.
4. Check a few citations. Do the links work? Does the source support the claims in the article?
   • Majority of the citations reviewed worked and supported the claims in the article. One the topic of Canadian food inspection system, the link leads to error 404. It is likely that the source material for the website may have changed since the addition of this entry.
5. Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?
   • The article uses reliable sources from textbooks like the "Food microbiology an introduction," and reputable academic journal articles such as Journal of Dairy Science or Journal of Agricultural and Food Chemistry.
   • In one instance, ScienceDaily, news article, secondary source covering gentle pasteurization of milk using microwave heating was used as support. This source biased toward conventional methods like plate heat exchangers, and favors the development of more novel methods for pasteurization of milk with microwaves.
6. Is any information out of date? Is anything missing that could be added?
   • Some cited sources are outdated, going back as far as 1933. The article could be revised by using updated sources to support how the presence of alkaline phosphatase is an ideal indicator of pasteurization efficacy.
7. Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
   • The talk page have ongoing one sided discussion about unpasteurized milk. One user pointed out that there needs to be a renewed discussion on raw milk. According to user Matt Munson, unpasteurized milk contains "beneficial bacteria" necessary to promote health. This user claims these assertions are backed up by scientific evidence, but fails to back it up with creditable source. It is likely this editor made an incorrect connections between the probiotics present in yogurt and the harmful pathogens present in unpasteurized milk.
8. How is the article rated? Is it a part of any WikiProjects?
   • Article is rated top-importance with B-Class, and level-3 vital article in technology.
9. How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?
   • The article focuses heavily on the debate of raw and pasteurized milk, a point that was also brought up in the talk page of this article. Interestingly, in class the issue over raw versus pasteurized milk did not warrant a long discussion as it did in the talk page.

Article: Dielectric Heating

1. Is everything in the article relevant to the article topic? Is there anything that distracted you?
   • Topics covered in this article is relevant, however, more material on dielectric heating and food can be added.
   • There are large body of paragraph with no citation.
2. Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?
   • The article is presented in a neutral position, but heavily focused on the physic and its mechanism.
3. Are there viewpoints that are overrepresented, or underrepresented?
   • Dielectric heating concerning food applications are underrepresented, including the mechanism of how this process achieves levels of sterilization and pasteurization in food.
4. Check a few citations. Do the links work? Does the source support the claims in the article?
   • Large body of paragraphs are not cited, and the small reference section is comical. It appears that the body paragraphs without citations may be plagiarized. Citation links are all functioning and appropriate for the material.
5. Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?
   • As previous stated, there are large bodies of facts that are not cited, and possible plagiarized. The limited sources that are cited are from textbooks, NASA website, and reliable journals like Journal of Food Science and Journal of Critical Reviews in Food Science and Nutrition.
6. Is any information out of date? Is anything missing that could be added?
   • Information in the article is current.
   • More information on food application can be added. This includes Information on the effects on microorganisms, enzymes and different food components. Discussion on dielectric heating and free ions in food components is also ideal.
7. Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
   • Discussion on the Talk page of this article is active. Most of these discussion involves merging related topics like dielectric heating and diathermy, a process that uses high-frequency electric energy as a form of physical or occupational therapy.
8. How is the article rated? Is it a part of any WikiProjects?
   • This article has a C-Class grading and a Mid-importance rating.
9. How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?
   • Unlike in class, this article goes in deep detail on the physics of dielectric heating, and uses math to prove how this process works. Article briefly mentions the effect of dielectric heating on different food application. Nor does this article include the theory how this achieve heat in food product.

Add to an Article

Article: Dielectric heating

Sub Category: Food Application

Food quality is maximized and better retained using electromagnetic energy than conventional heating. Conventional heating results in large disparity in temperature and longer processing times which can cause overprocessing on the food surface and impairment of the overall quality of the product. Electromagnetic energy can achieve higher processing temperatures in shorter times, therefore, more nutritional and sensory properties are conserved .

Possible Topics for Articles

• Article 1:Pasteurization - Basic information is lacking such as the distinction between pasteurization and sterilization, and the affect of different pasteurization methods on on microorganisms, enzymes and food components. The article can do a better job by focus less on just one application (milk) and open a discussion on other food applications.
• Article 2:Microwave volumetric heating - This article is a stub. The article explains next to nothing about the basic operating principle. The article can expand further on the possible applications, limitations, and benefits of this technology.
• Article 3:Flash pasteurization - This article is a stub. Article has no theory and basic operating principle. Distinction between pasteurization and sterilization. In addition, benefits and limitation of this technology and it's affect on microorganisms and food quality.
• Article 4:Blanching (cooking) - This article is a stub. Article can add its limitation on water soluble vitamins. Discussion on air/steam versus water blanching can add more body to this article. Again, theory and basic operating principles of this technology can help make it grand.
• Article 5: Hurdle technology - This article is a stub. Fairly low quality and barely any information is available on a major food processing topic.Talk page is nonexistent. More can be said to the existing line sentencing explaining the basic concept of this technology. In addition, current and historical major preservative factors for foods (e.g., temperature, pH, aw) can be added.