Food Physics最新文献

{"title":"Identification of varieties of wheat seeds based on multispectral imaging combined with improved YOLOv5","authors":"Wei Liu ,&nbsp;Yang Liu ,&nbsp;Fei Hong ,&nbsp;Jiaming Li ,&nbsp;Quan Jiang ,&nbsp;Lingfei Kong ,&nbsp;Changhong Liu ,&nbsp;Lei Zheng","doi":"10.1016/j.foodp.2024.100042","DOIUrl":"10.1016/j.foodp.2024.100042","url":null,"abstract":"<div><div>The identification of seed variety is important in wheat production because the growth and yield are highly related with its variety. Traditional identification methods for wheat seed varieties were suffered with time consuming and contamination. This study proposed a method for convenient identification of wheat seed varieties by using improved YOLOv5 combined with multispectral images. Three optimal spectral bands images including 405 nm, 570 nm and 890 nm were selected to fuse new image from all 19 bands using Genetic algorithm and confusion matrix. The YOLOv5s model for wheat seed variety identification was improved by adding a convolutional block attention module (CBAM) and the identification model was developed with the fusion images. The identification performance of proposed method achieved an accuracy of 99.38 % in testing set, which was better than traditional VOLOv5 with RGB images or with the multispectral images. Meanwhile, the evaluation indexes of the model such as P/%, R/%, F1/% and mAP/% were all higher than 90 %, which showed that the method was suitable for identification of wheat seeds variety rapidly and non-destructively.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100042"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach","authors":"Ranjana Pande ,&nbsp;Srishty Tyagi ,&nbsp;Siddharth Vishwakarma ,&nbsp;Shubham Mandliya","doi":"10.1016/j.foodp.2025.100056","DOIUrl":"10.1016/j.foodp.2025.100056","url":null,"abstract":"<div><div>Star fruit is an underutilized fruit with a shorter shelf life and astringent taste due to its high amount of ascorbic acid content. In this study, microwave blanching (MWB) as an alternative heat treatment was compared with conventional hot-water blanching (CHWB) to increase the shelf life and retain the nutrition. Different temperature-time combinations for CHWB (80 °C and 300–900 s) and MWB (100–600 W and 30–120 s) were assessed for blanching adequacy and adequate blanched samples were compared on quality and sensory parameters. The effect of treatment conditions on pH was non-significant (p &gt; 0.05), while total soluble solids increased for MWB samples at higher power levels from 5° to 5.8° Brix. Browning index increased significantly from 0.097 ± 0.003–0.214 ± 0.012 for CHWB (80 °C-900 s) and 0.193 ± 0.009 for MWB (600 W-120 s). In blanched samples, B7 (600 W-60 s) showed 27.8 % better retention of total ascorbic acid and 26.99 % of total carotenoid content than B4 (80 °C-900 s). Quantitative descriptive analysis (QDA) showed better resemblance of MWB samples with the control sample than CHWB samples. MWB samples at higher power levels are microbiologically safe even after 15 days of storage at refrigerated conditions. MWB may be used as a more effective technique for retaining nutritional content, sensory qualities, and microbiological safety, hence enhancing the healthiness and quality of fruit-based products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100056"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revolutionizing food processing with infrared heating: New approaches to quality and efficiency","authors":"Olugbenga Abiola Fakayode ,&nbsp;Olayemi Olubunmi Ojoawo ,&nbsp;Man Zhou ,&nbsp;Hafida Wahia ,&nbsp;Clement Adesoji Ogunlade","doi":"10.1016/j.foodp.2024.100046","DOIUrl":"10.1016/j.foodp.2024.100046","url":null,"abstract":"<div><div>Infrared (IR) heating technology represents a cutting-edge thermal technology in food processing, offering energy-efficient and effective solutions for various unit operations such as blanching, microbial decontamination, peeling, roasting, and thawing. Recent advancements in IR heating have highlighted its advantages over conventional methods, including short processing time, uniform heating and product temperature, superior quality of products, low energy consumption, high heat transfer rate, high energy efficiency, ease of control, compact equipment and eco-friendliness over the conventional heating systems. Considering these merits, IR has found several applications in food processing with increased interest and research in the last decade. Thus, this review discusses recent studies and technological advancements in IR heating, addressing the benefits, limitations, and challenges of its implementation across different food processing applications. In addition, it explores the synergistic utilization of IR radiation when combined with other novel technologies by assessing their combined impact on process efficiency, energy savings, and food quality. The findings of this study showed that in blanching, IR heating has shown potential to reduce nutrient loss and preserve sensory quality, enhancing the retention of vitamins and minerals. For microbial decontamination, it provides a non-chemical approach to pathogen reduction, minimizing foodborne risks while preserving product quality. In peeling applications, IR heating can achieve efficient removal of skin with minimal waste and damage to the edible portion, making it an eco-friendly option. When used for roasting, it contributes to the development of desirable colour, flavor, and texture attributes. Finally, in thawing applications, IR technology provides faster and more uniform heating, reducing drip loss and improving product quality. From the foregoing, it was established that the adoption of IR heating technology in food processing represents a significant advancement in enhancing product quality and process efficiency across the various applications. Moreover, combining IR heating with other novel food processing technologies further improved process efficiency, enhanced energy savings, and preserved or even boosted food quality. Further research on optimization, process modelling, and the integration of IR heating with other technologies could expand its applicability and effectiveness, paving the way for more sustainable and high-quality food processing solutions.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100046"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of dual modification on structural, functional and dielectric properties of cassava starch","authors":"Paula Figueiredo M. Cremasco ,&nbsp;Karine Mayuri Pistoni Siqueira ,&nbsp;Paulo José do Amaral Sobral ,&nbsp;Walter Ferreira Velloso Jr ,&nbsp;César Gonçalves de Lima ,&nbsp;Jorge Andrey Wilhelms Gut ,&nbsp;Izabel Cristina Freitas Moraes","doi":"10.1016/j.foodp.2024.100038","DOIUrl":"10.1016/j.foodp.2024.100038","url":null,"abstract":"<div><p>The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these modification methods. The dielectric properties, important for the microwave treatment of starch, have received little attention in recent studies. Cassava starch with and without addition of hydrocolloids (guar and xanthan gums) was modified by microwave heating for two different exposure times, and its structural, functional, and dielectric properties were studied. The dual modification enhanced the swelling power and oil holding capacity of the starch, reduced its gelatinization temperature, and did not alter its crystallinity. Notably, xanthan-modified starch microwaved for 6 min exhibited higher color variation (ΔE*) and increased granules agglomeration, while the microwave treatment alone roughened the surface of the starch granules. The mean diameters D[4,3] of starch increased with xanthan gum addition, microwave treatment (6 min), and their combination. The relative permittivity (ε’), loss factor (ε”) and penetration depth (D_p) were lower for samples modified by the combined method. Considering the type of hydrocolloid and the microwave exposure time, the combined modification significantly influenced the properties of starch, offering a promising approach to producing starch with enhanced functional properties.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100038"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992400032X/pdfft?md5=388d4f3b704e7f71830fb621f564109d&pid=1-s2.0-S295006992400032X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties","authors":"Subhashree Aparimita ,&nbsp;Sourav Misra ,&nbsp;Chirasmita Panigrahi ,&nbsp;Shubham Mandliya ,&nbsp;Hari Niwas Mishra","doi":"10.1016/j.foodp.2025.100051","DOIUrl":"10.1016/j.foodp.2025.100051","url":null,"abstract":"<div><div>Jun tea, a non-alcoholic functional drink, can confer physiological and neurological benefits to human beings. Various phenolic components in Jun tea are degraded in an acidic condition by the enzymatic activity of bacteria and yeast present in the tea fungal association. Therefore, this study aimed to explore the efficacy of ultrasonication (750 W power; 27 kHz frequency) on the physicochemical, microbiological and rheological properties of Jun tea with variation in treatment time (20–40 min). The total phenolic content (TPC), antioxidant activity, pH, and cloud stability of Jun tea were significantly (<em>p</em> &lt; 0.05) increased after the ultrasonic treatment, which was further confirmed by the FTIR spectra analysis. In contrast, prolonged exposure to ultrasound resulted in a significant declination of alcohol content, whiteness index, plate count, and apparent viscosity of Jun tea. The outcomes of this study explore the application of low-cost non-thermal technology (ultrasound technique) in fermented beverage industries. This product replaces the extensive use of commercially available carbonated beverages.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100051"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film","authors":"Adeshina Fadeyibi,&nbsp;Oluwasola Idowu Olamide","doi":"10.1016/j.foodp.2024.100039","DOIUrl":"10.1016/j.foodp.2024.100039","url":null,"abstract":"<div><div>Refrigeration slows down microbial growth and oxidation in mutton, but it is not enough on its own to fully prevent spoilage. To promote preservation, this research evaluated the effectiveness of combining ultrasound treatment, nanocomposite packaging, and cold storage ― a method known as ultrasonic nano-cooling (UNC) on quality of mutton. Various ultrasound frequencies (40 and 80 kHz) and processing times (2–4 minutes) were applied to process the mutton. Thereafter, the products were packaged in nanocomposite film, made from sorghum starch and <em>Azadirachta indica</em> gum nanoparticles, and then stored under cold temperature condition: 2°C, 4°C, and 6°C. Analysis of the physical and biochemical properties revealed significant improvements in quality due to UNC preservation compared to the control (p &lt; 0.05). Notably, the total bacterial load dropped from 5.4 × 10⁶ CFU/g in the control to 1.9 × 10⁶ CFU/g at 2°C with 80 kHz ultrasound after 4 minutes. This effect may be due to enhanced cavitation effects at higher frequencies, which, according to previous studies, can disrupt microbial cell walls. Lipid oxidation reduced from 0.45 mg MDA/kg to 0.20 mg MDA/kg, likely due to minimized thermal degradation and oxidative reactions, facilitated by lower temperatures and effective packaging. Water holding capacity increased from 70 % to 85 %, due to improved muscle fiber structure from ultrasound treatment, which aids moisture retention. The pH remained steady between 5.8 and 6.0, reflecting minimal spoilage and effective microbial control. This study demonstrates that UNC preservation is an effective method for extending mutton shelf life, aligning with the demand for high-quality, long-lasting mutton products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100039"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000331/pdfft?md5=7d2a22a3dfc7fe12dc6e7b670ff51d69&pid=1-s2.0-S2950069924000331-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas","authors":"Patrícia Souza de Oliveira ,&nbsp;Caroline Corrêa de Souza Coelho ,&nbsp;Rodrigo da Silveira Campos ,&nbsp;Otniel Freitas-Silva ,&nbsp;Murillo Freire Júnior","doi":"10.1016/j.foodp.2025.100054","DOIUrl":"10.1016/j.foodp.2025.100054","url":null,"abstract":"<div><div>Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam) irradiation has phytosanitary potential for the treatment of fruits, as it is safe and effective in controlling agricultural pests, extending the shelf life of the fruits, and preserving their quality. E-beam irradiation doses of 1, 3, and 5 kGy were applied on 'Golden' papaya fruit, with non-irradiated fruits (0 kGy) used as a control were applied on 'Golden' papaya fruit inoculated with fungi <em>Colletotrichum gloeosporioides</em> and <em>Phoma caricae-papayae</em> to verify if this technology could reduce postharvest diseases from the papaya rot complex. Also, this study evaluated the effects of the same E-beam doses on the postharvest quality of papayas, by analyzing physicochemical characteristics such as titratable acidity (TA), total soluble solids (TSS), Total Phenolic Content (TPC), firmness, and weight loss, as well as enzymatic activity of pectin methylesterase (PME) and polygalacturonase (PG) in the fruit. E-beam irradiation did not affect these variables. A difference was observed among the tested doses on the TA, TSS, TPC, and weight loss with the temperature increase during storage. In the other analysis, PME and PG activity and firmness were not influenced by the irradiation doses. Fruit at the 1 kGy, in general, had similar results as the control ones, this dose also was effective in reducing the growth of <em>C. gloeosporioides</em> and <em>P. caricae-papayae</em> and maintaining the quality of fruit since the doses of 3 and 5 kGy caused injuries to them.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100054"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A low frequency magnetic field regulated the synthesis of carotenoids in Rhodotorula mucilaginosa by influencing iron metabolism","authors":"Menglin Ju ,&nbsp;Jialan Zhang ,&nbsp;Li Li ,&nbsp;Yingbao Liu ,&nbsp;Tong Gu ,&nbsp;Mengxiang Gao","doi":"10.1016/j.foodp.2024.100041","DOIUrl":"10.1016/j.foodp.2024.100041","url":null,"abstract":"<div><div>The purpose of this study is to investigate the effect of low frequency magnetic fields (LFMF) on carotenoid synthesis and iron metabolism in <em>Rhodotorula mucilaginosa</em> and to explore potential connections between the two processes. Various LFMF intensities were employed to assess carotenoid production, intracellular iron content, and the expression levels of genes related to carotenoid synthesis and iron metabolism in <em>R. mucilaginosa</em>. The results show that a LFMF could promote carotenoid synthesis, resulting in varying increases in intracellular iron content. Specifically, the expression of the iron metabolism-related gene transferrin receptor <em>(TFR)</em> was upregulated, while the expression of ferroportin <em>1 (FPN1)</em> was downregulated. Meanwhile, the expressions of the carotenoid synthesis-related genes geranylgeranyl diphosphate synthases (<em>GGPPS)</em> and phytoene synthase (<em>PSY)</em> displayed varying degrees of upregulation at different time points. Further, the <em>TFR</em> and <em>FPN1</em> gene knockout strains of <em>R. mucilaginosa</em> were subjected to treatment with a 3.5-mT LFMF, the results of which showed that an LFMF is capable of influencing the iron metabolism levels and subsequently regulating carotenoid synthesis in <em>R. mucilaginosa</em>.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100041"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142538186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review","authors":"Junjie Chen ,&nbsp;Qiang Liu ,&nbsp;Siqi Zhao ,&nbsp;Liping Guo ,&nbsp;Xinbo Zhuang ,&nbsp;Xuehong Chen ,&nbsp;Tingting Tao ,&nbsp;Chao Ding","doi":"10.1016/j.foodp.2025.100050","DOIUrl":"10.1016/j.foodp.2025.100050","url":null,"abstract":"<div><div>Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes and processing properties. Extrusion, a process commonly used in the food industry, has proven effective in enhancing the nutritional value and functionality of wheat-based products by precisely controlling processing parameters. In this review, we explore the effects that extrusion process parameters have on the structural, functional, and physicochemical properties (e.g., expansion ratio, water absorption index, water solubility index, texture, viscosity, and digestibility) of wheat-based products. We also discuss specific applications of extruded wheat products. The findings of this review highlight how including an extrusion process can improve product quality and advance wheat-based product development in the food industry.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100050"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143237457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage","authors":"Gulcin Yildiz ,&nbsp;Gökçen Yıldız","doi":"10.1016/j.foodp.2025.100058","DOIUrl":"10.1016/j.foodp.2025.100058","url":null,"abstract":"<div><div>This study investigates the effects of high-intensity ultrasound (HIU), chemical treatments (ascorbic acid and calcium chloride), and thermal treatment (water bath at 65°C) on metabolic, structural, and physical changes in Granny Smith apples during a 14-day cold storage period. HIU, a non-thermal physical processing method, utilizes acoustic cavitation and microstreaming to induce mechanical and oxidative stresses at the cellular level, thereby inhibiting enzymatic browning, reducing microbial load, and preserving bioactive compounds. Treated apples were stored at 4°C and analyzed on Days 0, 7, and 14 for antioxidant capacity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) assays; total phenolic content (TPC); total flavonoid content (TFC); ascorbic acid levels; and enzymatic activities of polyphenol oxidase (PPO) and pectin methyl esterase (PME). Additional quality parameters included texture, colorimetric properties, microbial counts, and sensory quality. Compared to chemical and thermal treatments, HIU treatment significantly preserved firmness and color parameters, reduced enzymatic activity, and enhanced antioxidant retention (p &lt; 0.05). Ultrasound-treated samples also exhibited minimized off-odor development and decay. These results demonstrate that HIU, through mechanisms such as acoustic cavitation and shear forces that alter cellular structure and inhibit enzymatic activity, offers a promising, non-thermal, scalable approach for extending shelf life and maintaining the nutritional and sensory quality of fresh produce, meeting the growing demand for clean-label, minimally processed foods.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100058"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}