User:Jmonfried/sandbox

Potential Topics

-Pascalization: for reasons listed below including 10+ years older sources, not enough info on actual process, and underrepresented topics (such as how pascalization is now successfully utilized today)

-Canning: some important citations are missing, missing information on specific types of retorts... more info to be added to method sections

-MATS (microwave assisted thermal sterilization): There is an article on Microwave volumetric heating. An article on MATS would be helpful to explain the process, benefits, and different food products that have been successful undergoing MATS

Very good evaluation Jennie. Just one comment:

Yes, most all sources are out of date (indicate what you mean by out of date).: Out of date means 10+ years older

Article Evaluation of HPP, known as Pascalization on Wikipedia

•   '''Is everything in the article relevant to the article topic? Is there anything that distracted you?'''

Most everything in the article is relevant to the topic. The criticism section was poorly written and hard to follow. It was a little distracting how the article sometimes referred to the process as pascalization and other times HPP. The process name should be consistent through out.

•   '''Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?'''

The article does discuss both criticism and consumer acceptance of Pascalization. However, the criticism section goes into greater detail and names specific experiments. The consumer acceptance of pascalization was one sentence that explained in a Hightech Europe study, consumers felt more positive towards pascalization. This should be expanded upon and there should be more supporting evidence to support consumer acceptance.

•   Are there viewpoints that are overrepresented, or underrepresented?

Pascalization was underrepresented in the early 21st century. Much more developments have been made and the Wikipedia page focused on research in the late 1900s instead of how pascalization is now successfully utilized today.

•   '''Check a few citations. Do the links work? Does the source support the claims in the article?'''

The sources I supported the claims in the article. However, there are 30 different “notes” that are numbered throughout the article that only link to a total of 7 sources used in the bibliography. There need be more than 7 sources for a reliable page on pascalization, especially because 5 of the 7 sources were from the late 1990s or early 2000s.

•   '''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?'''

Sources are mostly from books… more peer-reviewed studies should be included in the article.

•   '''Is any information out of date? Is anything missing that could be added?'''

Yes, most all sources are out of date. Not nearly enough depth gone into about the actual process, pictures of the technology, or how HPP is a successful process utilized in the industry today.

•   '''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?'''

Someone asked to merge this with high-pressure food preservation.

Someone also mentioned that this article should be changed to show that the technology is being used for “over the counter food products in the UK”

•   '''How is the article rated? Is it a part of any WikiProjects?'''

How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?

-It is rated as Start-Class, B-class status, and Low-importance

-The article is also within the scope of both WikiProjectFood/ Drink and WikiProject Microbiology.

-The article could also fall under food processing and “cold pressed.”