Food Processing: Techniques and Technology最新文献

{"title":"Parameters of Modular Microwave Vacuum Evaporators","authors":"A. Gavrilov, Yuriy B. Gerber","doi":"10.21603/2074-9414-2024-1-2495","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2495","url":null,"abstract":"Microwave energy facilitates evaporation, thus producing more solids of higher quality than other concentration methods and traditional evaporators. Despite its effectiveness, the food industry has no methods for industrial microwave evaporation. This article introduces design and operating parameters for the working module of a novel microwave vacuum evaporation. \u0000The new microwave vacuum evaporator with cylindrical modules was used for juice concentration. The fluid phase level was calculated based on the development and growth of vapor bubbles across the fluid phase volume. The steam phase level depen ded on the minimal volume of the steam separator. \u0000When the operating pressure in the module was 7.4 kPa, the minimal radius of a vapor bubble was 5.6×10–5 m; 100% vapor content was observed 42 mm above the nucleation level of vapor bubbles. The average total height of the fluid phase level above the emitter was 26 mm, which exceeded the level of radiation penetration. The data obtained were used to develop an algorithm that made it possible to calculate the design and operating parameters of the microwave vacuum evaporator, as well as standard size modules with emitter powers of 600–3000 W. The modules with a diameter of 150 mm had the vapor zone at 43–8 mm and the transitional vapor-fluid zone at 9–16 mm. The boiling zone was at 45–60 mm. \u0000The new microwave vacuum evaporator covered the entire power range of industrial air-cooled magnetrons. However, the final stage required modules of ≤ 1100 W for high concentrations of ≥ 60–80%.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"140 30","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140369246","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":"Pneumocentrifugal Classification of Dispersed Particles during Grain Milling","authors":"Olga Terekhova, Yana Duyunova","doi":"10.21603/2074-9414-2024-1-2494","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2494","url":null,"abstract":"Russia enjoys a stable demand for flour products, including those obtained by the dry method of starch and gluten production. This study featured pneumocentrifugal parameters of fine particles in a spiral separator that classified milled grain into fractions, separated the solid phase from air, and identified the high-protein flour fraction in the flow. \u0000Pneumatically classified flour was subjected to mathematical modeling and experimental research. The analysis of movement and deposition of particles in the working area covered particle mass, density, air-flow rate, and geometry, as well as their effect on the trajectory of particle movement and deposition. The experiment also involved the effect of air-flow rate and air-mix concentration on the classification efficiency. \u0000Particles from various grinding and break systems demonstrated classification modes that differed in soaring rate, size, and density. At an air-flow rate of 6–8 m/s, turn 1 of the spiral separator had the ratio of the internal coil radius to the inner pipe diameter as r1/dpipe = 7.9; it was r1/dpipe = 7 on turn 2 and fell down to r1/dpipe = 6.25 on turn 3; for all subsequent turns, the ratio was r1/dpipe < 5. Under these conditions, the fraction reached 160 µm and included small high-protein flour fractions with a particle size of 17–20 µm. The percentage of product accumulated on turns 1, 2, and 3 was 80, 12, and 8%, respectively. The maximal product separation efficiency of the third drain system was as high as 98% at an input rate of 6 m/s. The maximal separation efficiency for premium flour reached 99.2% at an input rate of 4.2 m/s. \u0000The separator proved efficient in classifying wheat grain flour into fractions as it was able to separate high-protein fraction and dispersed particles from the air flow. The separator could be used both as an independent device and as part of a complex technological scheme at the stage of pneumatic separators and unloaders.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"116 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140370373","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":"Temperature Changes in Meat Products Fried in Steam-Convection Oven","authors":"M. Smagina, D. Smagin","doi":"10.21603/2074-9414-2024-1-2497","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2497","url":null,"abstract":"Combination steam ovens, or combi steamers, have entered all spheres of food production, including the meat industry. Their rational use requires a scientific and practical foundation. This research featured the changes in mean volume temperature and temperature gradient that occur in meat products (one-dimensional bodies with different nutrient compositions) during heat treatment in dry air and a steam-air mix. \u0000The research involved two samples of meat products with different moisture and fat contents. The chicken fillet sample had a moisture content of 74.5% and a fat content of 1.9% while the pork shoulder sample had a moisture content of 55.1% and a fat content of 29.4%. Shaped as a one-dimensional cylinder and a plate, the samples were subjected to heating at the temperature range of 160–240°C in a Unox-203G steam-convection oven (Italy). Dry air and a steam-air mix with a humidity of 80–85% served as a heating medium. The temperature was measured using thermocouples attached to a Sosna-004 meter. \u0000The research revealed some patterns in the mean volume temperature and temperature gradient. The temperature gradient involved three stages during processing in a steam-air mix and four stages when treated with dry air. The change in the mean volume temperature for the steam-air mix could be described by a power law equation; the dry air treatment was described using a linear equation. When heated in dry air, the rate of change in the temperature gradient was constant at first but started to decrease at a certain stage. The change rate in the mean volume temperature remained low for 5 min and started to increase onwards, maintaining its value until the end of the process. When heated in a steam-air mix, the change rate in the temperature gradient dropped to its minimum in 4–5 min and started to grow. The mean volume temperature demonstrated a high change rate during the first 5 min and went down. The chicken fillet with its low fat content warmed up faster by 13–26% when processed in a steam-air mix and by 9–23% when treated in dry air. The plate-shaped products needed longer heat treatment. The composition and form had no significant effect on the nature of the change in the temperature gradient and mean volume temperature. \u0000The obtained dependencies made it possible to select the optimal temperature and humidity conditions for convective frying of meat products.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"59 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140368935","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":"Microwave-Convective Processing of Whipped Bread: Mathematical Modeling","authors":"A. Khvostov, Gazibeg Magomedov, Victor Ryazhskikh, A. Zhuravlev, M. Magomedov, I. Plotnikova, A. Taratukhin","doi":"10.21603/2074-9414-2024-1-2491","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2491","url":null,"abstract":"Whipped yeast-free bakery products require effective energy supply to dough in order to optimize energy consumption, baking time, and quality. This article introduces a verified mathematical model of microwave and convective baking for whipped bread based on heat and mass exchange equations. \u0000A full-scale experiment to verify the calculations involved dough samples with a humidity of 56 ± 1%. The samples underwent microwave and convective processing until the temperature in the crumb center reached 98 ± 1°C. \u0000The mathematical model was formalized as energy and mass conservation equations, which made it possible to consider baking as a non-stationary process of heat and mass transfer of moisture in an isotropic incompressible continuous medium in the diffusion approximation. The equation took into account the unstable phase transition boundary. The practical verification showed the mean error for microwave baking as 14.5% in temperature and 18.2% in moisture content. For convective baking, the results included 12.6% in temperature and 9.7% in moisture content. The mathematical model proved adequate to the real processes of heat and mass transfer. The error in calculating the temperature and moisture content fields was sufficient tooptimize the process. \u0000The physical and mathematical model of the baking process made it possible to evaluate the effect of technological variables on the temperature and moisture concentration fields in the dough samples. The mathematical model and the computational experiment can be used to identify static and dynamic characteristics of baking as an object of automatic control, i.e., to identify optimal control channels and actions, as well as to adjust the automatic control system to specific quality indicators.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"8 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140372264","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":"Serum Alkaline Phosphatase in Free-Ranging Male Moose Alces alces (Linnaeus 1758) of Different Age Groups","authors":"Maria Perevozchikova, Igor Domsky, Yulia Berezina, A. Sergeyev, Alexander V. Economov","doi":"10.21603/2074-9414-2023-4-2466","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-4-2466","url":null,"abstract":"The moose has good prospects for hunting and game breeding. Peripheral blood indicators can provide information about their health status and adaptive capabilities, as well as non-infectious, infectious, and invasive pathologies. Serum alkaline phosphatase activity is one of the most common clinical biochem ical tests in this respect. The study involved blood samples obtained from male moose (n = 75) of four age groups: calves aged 6–7 months, young animals of 18 months old, adults of 2.5–7.5 years old, and adults aged ≥ 8.5 years. The biomaterial sampling was carried out in October – December in the southern taiga subzone, Kirov Region. The blood samples were obtained by cutting the jugular vein (Venae jugularis) immediately after the animal was shot during legal hunting. The blood serum tests involved a semi-automatic biochemical analyzer (Biochem SA High Technology, USA). The alkaline phosphatase activity in male European moose during different periods of ontogenesis demonstrated the following pattern. In the first months of life, the enzyme activity was as high as 222.16 ± 31.14 U/L. This process was typical of intense hydrolysis of organic phosphorus esters, including the exchange of macroergs caused by rapid osteogenesis. At 18 months, the demand for organophosphorus compounds in metabolic processes decreased (46.48 ± 44.09 U/L), as did the role of the enzyme in maintaining homeostasis. In adults of 2.5–7.5 years old, alkaline phosphatase activity dropped to 69.88 ± 11.31 U/L. In 8.5-year-old males, it was as low as 47.34 ± 4.74 U/L. All age groups demonstrated significant differences in alkaline phosphatase activity. Therefore, age had a significant effect on enzyme activity. The study also revealed a certain correlation between alkaline phosphatase activity and body weight. The dynamics of alkaline phosphatase activity in ontogenesis reflected homeostatic changes in the moose body. Indicators of alkaline phosphatase activity can serve as an efficiency marker and an additional criterion in standard selection methods in zootechnical practice.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":" August","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137113","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":"Effect of Packaging on Instant Foods from Root Vegetables","authors":"O. Motovilov, Olga Golub, Nataliia Davydenko, G. Chekryga, A. Stepanova","doi":"10.21603/2074-9414-2023-4-2478","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-4-2478","url":null,"abstract":"Russian cuisine reflects the identity of its peoples. However, modern nutrition tends to level the multicultural peculiarities of Russian cuisine. This research objective was to identify the effect of packaging and storage time on the quality profile of instant turnip and rutabaga porridges. The study featured quality indicators of food concentrates. Samples of instant porridges were packaged in sachet bags and cups made of complex materials. They were stored at a 20–25°C and a relative humidity of ≤75% for 8 months. The sensory, physicochemical, and microbiological variables were measured using standard research methods. After 6 and 8 months of storage, the total sensory assessment for the porridge cups was higher by 1.0 and 2.0 points, respectively, than for the porridge sachets. The cups did not affect the moisture and fat content during storage. The recoverability of the cupped samples was higher by 10.9 and 14.2% after 6 and 8 months of storage, respectively. The mesophilic aerobic and facultative anaerobic microbial count for porridge cups fell by 11.0 times after 6 months of storage and by 3.2 times after 8 months of storage, compared to the sachets. The tests revealed no yeast, mold, Bacillus cereus, coliform bacteria, or pathogenic microorganisms. Shelf-life had a greater effect on quality profile of instant porridge than packaging. In this research, the recommended shelf life for instant turnip and rutabaga porridges was 6 months. The effect of other packaging types and materials on food concentrates is a promising research direction.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":" 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137224","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":"Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material","authors":"Evgenia Dyukova, E. Ulyanova, M. Osintseva, Victoria Kryuk","doi":"10.21603/2074-9414-2023-4-2480","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-4-2480","url":null,"abstract":"Many seedlings die early during reforestation. Traditional bareroot technologies often fail in Western Siberia. As a result, containerized technologies have become relevant as they provide higher survival rate in the harsh climatic conditions. The study traced the development of Scots pine (Pinus sylvestris L.) seedlings grown in a container nursery in the Kemerovo Region. The milled high-moor peat had a degree of decomposition of ≤ 15%. The seeds were treated with fungicides before planting. The seedlings underwent a double treatment against phytophages and phytopathogens during growth. The article introduces a new agricultural technology for ball-rooted planting stock resistant to phytophages and phytopathogens. The study revealed the developmental stages of pine seedlings and the effect of pesticides on pathogen count. After phytosanitary monitoring and preventive treatments, the seedlings were tested for the effectiveness of pesticides, fungicides, and insecticides as part of pre-planting seed treatment. Such biochemical preparations as Fitoverm (0.4%), Decis Pro, Previkur Energy, and Fitosporin increased the survival rate of the test seedlings. The biological effectiveness of the experimental treatment was 49–53 and 44–50%. The technology was able to improve the survival rate of pine seedlings in forest container nurseries in the harsh climate of West Siberia.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":" 98","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139138271","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":"Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems","authors":"V. Kondratenko, N. Posokina, Anna Zakharova, Aleksei Korolev, Galina Pokudina","doi":"10.21603/2074-9414-2023-4-2470","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-4-2470","url":null,"abstract":"The slowest heating zone tends to move about in food systems with convective and predominantly convective heat transfer. If the thermocouple follows the movement, the process lethality differs from the value precalculated for a fixed thermocouple location. Hence, the heat treatment modes depend on the movement of the slowest heating zone, which should be taken into account before planning food system processes. This research aimed at identifying a statistically significant difference between lethality for fixed and moving slowest heating zones in various food systems. The study involved four homophasic and heterophasic model food systems. Food System 1 was heterophase, with a dispersed phase not involved in convection and a liquid dispersion medium of aqueous solution with 1.5% sucrose and 1.5% NaCl. Food System 2 was heterophase, with a dispersed phase not involved in convection and a liquid dispersion medium of 11% aqueous sucrose solution. Food System 3 was represented by homophase reconstituted clarified baby-food apple juice with 11.2% soluble solids. Food System 4 was a heterophase model system, represented by reconstituted baby-food apple juice with pulp and 11.2% soluble solids with a dispersed phase involved in convection. The temperature changes were monitored using the E-ValPro multichannel system and the SSA-TS model temperature sensors. The temperature sensors were fixed inside the jar with the food system. Food System 1 showed no significant differences in lethality. Other model systems had sterilization temperature intervals when the difference in lethality was statistically significant. However, this difference was very small for Food Systems 2 and 3. The largest difference belonged to Food System 4, where the dispersed phase was involved in the convective flow. In this research, a statistically significant difference in lethality for fixed and moving slowest heating zones occurred only in heterophase food systems with convective and predominantly convective heat exchange, where the dispersed phase was involved in the convection flow. This fact must be taken into account when identifying heat treatment modes for such food systems.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":" 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139714","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":"Neural Network Technologies in Predicting the Operating Status of Agricultural Enterprises","authors":"Aleksandr Grachev","doi":"10.21603/2074-9414-2023-4-2481","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-4-2481","url":null,"abstract":"All agricultural facilities in Russia are currently going through digital transformation. However, the process needs a unified approach for the entire agricultural sector. Neural network methods have already proved extremely effective in various areas of IT. The authors used neural networks to analyze statistic data and assess the performance of agricultural infrastructure. This study involved technical data from the production cycle of agro-industrial enterprises, namely packaging and greenhouses. The data obtained were analyzed using artificial neural networks. The procedure included identifying a set of factors that described an agro-industrial complex or some of its properties that corresponded to a specific task. These data were used in planning and making managerial decisions. The program identified five factors that described the state of an agricultural enterprise. These factors were used to build a model while its elements served as output data for the neural network. The model calculated the future state of the object. Trials were run on a limited data set on a multilayer perceptron. The neural network showed reliable results for a small data set. The root mean square error of was 0.1216; the mean modulus deviation was 0.0911. In this research, modern neural network technologies demonstrated good prospects for the domestic agro-industrial complex as a method of control, management, and dispatching. However, specific operational patterns require further studies.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":" 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139141404","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":"Dairy Production in the Chuvash Republic: Success Factor Analysis","authors":"N. Suray, Alexander Tatochenko, Elena Krasil’nikova, Naila Teplaia, Alexey Mikhalev, Galina Zhdanova","doi":"10.21603/2074-9414-2023-4-2473","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-4-2473","url":null,"abstract":"The article discusses the dairy industry in the Chuvash Republic, Russia. The Russian Federation is experiencing a shortage of milk. Currently, the per capita milk consumption in the country is by more than a quarter behind the rational intake recommended by the Ministry of Health, which is 325 kg. However, the Chuvash Republic boasts 373 kg of per capita milk production, which is by 71% higher than the average data for the rest of the country, and the high quality of Chuvash milk is unanimously confirmed by leading domestic experts. The authors analyzed the success factors of milk production in the Chuvash Republic to be extrapolated on the entire domestic industry. The research relied on such demographic data as the ratio of urban vs. rural population; dairy herd data, e.g., livestock population, farm types, dairy productivity, etc.; dairy production and processing business data. The methods included systematization, generalization, grouping, statistical data processing, and analysis of temporal dynamics indicators. The Chuvash Republic has a large percentage of rural population and a lot of subsidiary dairy farms: 22 000 farms own more than 60% of dairy cows in the region and provide 55% of milk processing volumes. Subsidies allocated by the local government allow farm owners to ensure the high dairy productivity of cows. Most of the milk in the Chuvash Republic can be classified as near-organic. Leading regional milk producers have their own agricultural lands to provide environmentally friendly feed, as well as specialized premises for herd keeping and milking, retail outlets to sell their products, etc. A third of enterprises maintain the milk productivity at 7800–9200 kg, which is as high as in Denmark, the Netherlands, Great Britain, and Germany. Most Chuvash dairy farmers owe their high results to the state support funds allocated for the purchase of breeding cattle. The twelve largest milk producers in the region provide 100% of the output of drinking milk, so private farms mainly focus on meeting the needs of dairy processing enterprises. The latter also receive seasonal subsidies. The Chuvash milk miracle can be explained by the following factors: big rural population; private subsidiary farms; high-quality breeding dairy livestock; high-quality feed; good milk production and processing equipment. However, the comprehensive system of state support measures remains the most important success factor.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137132","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}