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International Journal of Food Engineering最新文献

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Microencapsulation of Lactobacillus plantarum with enzymatic hydrolysate of soybean protein isolate for improved acid resistance and gastrointestinal survival in vitro 大豆分离蛋白酶解物微胶囊化植物乳杆菌提高体外耐酸能力和胃肠存活率
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-06-21 DOI: 10.1515/ijfe-2021-0374
Shijia Song, Yaoming Cui, X. Ji, F. Gao, Hao Zhu, Jinfeng Zhu, Xinyu Liu, Junjun Guan
{"title":"Microencapsulation of Lactobacillus plantarum with enzymatic hydrolysate of soybean protein isolate for improved acid resistance and gastrointestinal survival in vitro","authors":"Shijia Song, Yaoming Cui, X. Ji, F. Gao, Hao Zhu, Jinfeng Zhu, Xinyu Liu, Junjun Guan","doi":"10.1515/ijfe-2021-0374","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0374","url":null,"abstract":"Abstract This study aimed to improve the acid resistance effect of Lactobacillus plantarum through microencapsulation with enzymatic hydrolysate of soybean protein isolate (EHSPI) and modified phospholipid. Response surface methodology was adopted to establish the optimal microencapsulation technology of L. plantarum, while coating characters were evaluated. Through response surface methodology, the optimal conditions were obtained as follows based on microencapsulation efficiency: the ratio of bacteria/EHSPI 1:1.83, EHSPI content 4.01%, modified phospholipid content 11.41%. The results of digestion in vitro showed that after passing through the simulated gastric fluid (SGF), the L. plantarum was released and reached 3.55 × 108 CFU/mL in the simulated intestinal fluid. Meanwhile, the surviving bacteria number of control significantly decreased to 2.63 × 104 CFU/mL (P < 0.05) at 120 min in SGF. In sum, the acid resistance and survival of L. plantarum were improved in SGF in vitro, through the microencapsulation technology based on EHSPI.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"499 - 511"},"PeriodicalIF":1.6,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47050721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
The efficient thermal processing of cylindrical multiphase meat: a study on the selection of microwave heating strategy 圆柱形多相肉的高效热处理：微波加热策略选择的研究
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-06-01 DOI: 10.1515/ijfe-2021-0255
S. Kumari, Sujoy Kumar Samanta
{"title":"The efficient thermal processing of cylindrical multiphase meat: a study on the selection of microwave heating strategy","authors":"S. Kumari, Sujoy Kumar Samanta","doi":"10.1515/ijfe-2021-0255","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0255","url":null,"abstract":"Abstract The two-dimensional cylindrically shaped multiphase meat sample was modelled for microwave processing for two different interaction techniques i.e., lateral and radial during mono-mode operation of waveguide. The study was aimed to analyze the effect of volume fraction and sample size along with the duration of the procedure on the heat distribution corresponding to specified frequency and intensity of microwave. Procedure exhibiting higher heating rate and lower thermal non-homogeneity was set as the deciding factor for an optimal heating scheme. In order to achieve optimal processing at both 915 and 2450 MHz frequency, rotation of smaller samples and non-rotation of larger samples were recommended in most of the case studies; however, few exceptions were also observed and reported. In addition, reciprocity between volume fraction, intensity of the microwave radiation and procedure duration was also discussed. Overall, the present study would guide the studies on the microwave processing of two-dimensional multiphase meat.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"437 - 450"},"PeriodicalIF":1.6,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43479143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles 玉米丝粉强化作为膳食纤维补充剂：对面糊、面团和挂面质量影响的演变
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-06-01 DOI: 10.1515/ijfe-2021-0360
Xin Ning, Xiaodong Zheng, Zhihui Luo, Zhilin Chen, Xiaoli Pan, Kena Yu, Zhao-Qin Liu, Xuerong Huang, Wei Du, Xiaohuang Cao, Lei Wang
{"title":"Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles","authors":"Xin Ning, Xiaodong Zheng, Zhihui Luo, Zhilin Chen, Xiaoli Pan, Kena Yu, Zhao-Qin Liu, Xuerong Huang, Wei Du, Xiaohuang Cao, Lei Wang","doi":"10.1515/ijfe-2021-0360","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0360","url":null,"abstract":"Abstract Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"479 - 487"},"PeriodicalIF":1.6,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48260830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Study on stability of grape seed oil/rice hydrolyzed protein emulsion 葡萄籽油/大米水解蛋白乳液的稳定性研究
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-06-01 DOI: 10.1515/ijfe-2021-0270
F. Duan, Ying Zhang, Yue Wang, Xu Zhang, Wei Zhao, H. Zhang
{"title":"Study on stability of grape seed oil/rice hydrolyzed protein emulsion","authors":"F. Duan, Ying Zhang, Yue Wang, Xu Zhang, Wei Zhao, H. Zhang","doi":"10.1515/ijfe-2021-0270","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0270","url":null,"abstract":"Abstract In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"451 - 460"},"PeriodicalIF":1.6,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43414126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Quantitative visualization study on the physical movement and gastric emptying of diced carrot particle in a transparent rat stomach-duodenum model 胡萝卜丁颗粒在大鼠透明胃十二指肠模型中运动和胃排空的定量可视化研究
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-05-31 DOI: 10.1515/ijfe-2022-0021
Jia-Jie Feng, Peng Wu, Xiao Dong Chen
{"title":"Quantitative visualization study on the physical movement and gastric emptying of diced carrot particle in a transparent rat stomach-duodenum model","authors":"Jia-Jie Feng, Peng Wu, Xiao Dong Chen","doi":"10.1515/ijfe-2022-0021","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0021","url":null,"abstract":"Abstract In this study, a transparent soft-elastic silicone rat stomach model was prepared to visualize the gastric movement and emptying of one individual diced carrot in a dynamic in vitro rat stomach system. The influences of the viscosity of solution medium, the pattern of gastric peristalsis and the extraction rate of the emptying pump on the location and gastric residence time of the carrot particle were examined. A proper medium viscosity could promote the emptying of the carrot particle. Compared to the combined actions of plate and roller, gastric residence time of the carrot particle was reduced from 32.3 to 19.8 min under the single plate compression. This time was also shortened from 34.8 to 12.3 min when the extraction rate of emptying pump was changed from 100 mL/min to 400 mL/min. Knowledge gained from this work is unique and may provide new insights for optimizing biomimic gastrointestinal models.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"461 - 478"},"PeriodicalIF":1.6,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42374041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
A heat-controlled release system of ethyl vanillin based on acyclic cucurbit[n]urils 以无环葫芦为原料的乙基香兰素热控释体系研究
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-05-25 DOI: 10.1515/ijfe-2022-0055
G. Dong, Jiawei Zhou, Guiyuan Zhou, Pei-Yi Yin, Jing Yang, W. Lu, Chuanzhu Gao, Xiali Liao, Baoxing Wang, Bo Yang
{"title":"A heat-controlled release system of ethyl vanillin based on acyclic cucurbit[n]urils","authors":"G. Dong, Jiawei Zhou, Guiyuan Zhou, Pei-Yi Yin, Jing Yang, W. Lu, Chuanzhu Gao, Xiali Liao, Baoxing Wang, Bo Yang","doi":"10.1515/ijfe-2022-0055","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0055","url":null,"abstract":"Abstract Ethyl vanillin (EVA) is one of the most popular spices in the world, but it is unstable and is prone to lose its aroma. Host–Guest encapsulation by supramolecular hosts can improve stability of fragrance molecules and endow them with excellent heat-controlled release properties to satisfy requirements in food, cosmetic and tobacco, etc. Herein, two acyclic cucurbit[n]urils (ACBs, M1 and M2) inclusion complexes of EVA were prepared. Their binding behaviors were investigated by 1H NMR, SEM, XRD, FT-IR and TGA. The stoichiometric ratio was 1:1 by Job’s plot and the binding constant was determined by fluorescence titration. The intermolecular interaction between host and guest was studied by 2D-ROESY NMR and the inclusion mode was proposed. Finally, the heat-controlled release experiment indicated that the inclusion complexes of ACBs/EVA possess less volatilization at higher temperature, longer retention time and heat-controlled release. This study provides theoretical and technical guidance for expanding the application of EVA.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"425 - 435"},"PeriodicalIF":1.6,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45132278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality 差压膨化荞麦面的蒸煮和结构品质研究
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-05-19 DOI: 10.1515/ijfe-2021-0290
Shuhong Li, Haili Niu, Ying Gao, Zhu Kan, Lan Jiang, Xiu-Xiang Li, Ye Chen
{"title":"Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality","authors":"Shuhong Li, Haili Niu, Ying Gao, Zhu Kan, Lan Jiang, Xiu-Xiang Li, Ye Chen","doi":"10.1515/ijfe-2021-0290","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0290","url":null,"abstract":"Abstract In order to improve the poor formability and taste, a method of buckwheat noodles via differential pressure explosion puffing (DPEP) pre-gelatinization was developed. The effects of DPEP on gelatinization properties of buckwheat flour was investigated. The textural properties, sensory evaluation, cross section morphology, crystal structure, thermodynamic properties and simulated digestion in vitro of buckwheat noodles were characterized. The results indicated that DPEP treatment was beneficial for the texture properties and sensory evaluation, while the cooking loss rate and broken rate of noodles were reduced to 16.31% and 6.28%. The crystal structure of starch in noodles pretreated via DPEP form a more compact structure and enhanced the water holding capacity. DPEP reduced the digestibility in vitro of the noodles. The level of rapidly digestible starch reduced to 15.6%, slowly digestible starch and resistant starch increased to 21.6% and 62.8%, which made the buckwheat noodles have potential to improve health of diabetics.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"489 - 497"},"PeriodicalIF":1.6,"publicationDate":"2022-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43688017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio 马铃薯煎炸过程中多相流、传热传质模拟:食物样油比的影响
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-05-01 DOI: 10.1515/ijfe-2021-0343
Abdurrahman Ghaderi, J. Dehghannya, B. Ghanbarzadeh
{"title":"Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio","authors":"Abdurrahman Ghaderi, J. Dehghannya, B. Ghanbarzadeh","doi":"10.1515/ijfe-2021-0343","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0343","url":null,"abstract":"Abstract Sample to oil ratio (SOR) during frying of food products should be carefully determined because it substantially influences oil absorption. A novel computer simulation to model momentum, heat, and mass transfer was developed to investigate the effect of SOR (1/10, 1/15, and 1/20) on velocity, temperature, moisture, and oil distributions during frying of potato strips. The present study was intended to cover missing aspects in scientific literature dealing with potato frying modeling. In addition, one of the major contributions offered by this work regarded the possibility of major effect of SOR on healthiness of products. An increase in water vapor production at a higher SOR played a significant role in increasing oil velocity. While the SOR did not have a substantial effect on center temperature of potato strips, surface temperature decreased with an increase in SOR. The SOR affected moisture content of the corners of the specimens, whereas it did not significantly affect the center moisture. Simulation of the longitudinal section of potato center showed that oil uptake increased with increasing SOR. The decrease in oil uptake by decreasing SOR was justified by the water vapor production and crust formation. Water vapor acted as a barrier against oil diffusion and had a significant impact on stirring the oil and creating homogeneous temperatures. Overall, this study offered a proper numerical tool to control oil absorption, leading to understanding complex mechanisms during deep-fat frying of foods. It is hoped that the results of this study could head to a further step in developing an optimized deep-fat frying process.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"337 - 358"},"PeriodicalIF":1.6,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43415756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Quality changes of repeatedly fried palm oil and extracted oil from fried loach 反复煎炒棕榈油和煎泥鳅提油的品质变化
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-05-01 DOI: 10.1515/ijfe-2021-0259
Jie Zheng, Yu Long, Wen Chen, Wenli Zhi, Tingting Xu, Lin Wang, Ai-jun Hu
{"title":"Quality changes of repeatedly fried palm oil and extracted oil from fried loach","authors":"Jie Zheng, Yu Long, Wen Chen, Wenli Zhi, Tingting Xu, Lin Wang, Ai-jun Hu","doi":"10.1515/ijfe-2021-0259","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0259","url":null,"abstract":"Abstract Fried loach is a kind of popular flavor food. The effects of repeated frying on peroxide value (PV), acid value (AV), P-anisidine value (P-AV), total polar components (TPC) and free fatty acids (FFA) of palm oil and extracted oil from fried loach (EOL) were studied. The loach was fried in palm oil at 170 °C for 3 min and the frying was repeated 10 times. The oil from fried loach was collected and analyzed. The results showed that the TPC of palm oil exceeded the standard limit (3 mg/g) when frying 10 times. The PV and TPC of EOL were unqualified after 9 and 4 times frying (19.17 meq O2/kg and 31% respectively). The AV of the EOL reached 2.46 mg/g after 9 times frying. Palm oil has better frying performance than EOL because of its balanced proportion of saturated and unsaturated fatty acids. Palm oil can be used for 9 times frying, while the EOL has been damaged after 4 times.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"371 - 381"},"PeriodicalIF":1.6,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43159939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion 大豆渣纤维固体乳化剂的制备及其对Pickering乳液稳定性的影响
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2022-05-01 DOI: 10.1515/ijfe-2021-0367
Ying Zhang, F. Duan, J. Fang, Jiahong Lu, Jinyu Wang, Jiarui Zhang, Jun-Jun Gao, Hansong Yu, Hongliang Fan
{"title":"Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion","authors":"Ying Zhang, F. Duan, J. Fang, Jiahong Lu, Jinyu Wang, Jiarui Zhang, Jun-Jun Gao, Hansong Yu, Hongliang Fan","doi":"10.1515/ijfe-2021-0367","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0367","url":null,"abstract":"Abstract High purity insoluble dietary fiber (HPIDF) was extracted from Okara by compound enzyme method, and solid emulsifiers with different particle sizes were prepared by wet grinding. Its composition, structure and physicochemical properties were studied, and the influence mechanism of solid emulsifiers with different particle sizes on emulsifying properties and interface stability of Pickering emulsion was systematically studied. The results showed that the particle size of HPIDF decreased significantly, the ζ-potential, contact Angle and swelling capacity of HPIDF ncrease significantly (p < 0.05). HPIDF forms an adsorption layer at the oil-water interface, and some of them are connected to form a bridge network structure, which plays a role of steric hindrance. And the emulsion has excellent stability under different environmental factors. HPIDF are suitable raw materials as natural food-grade solid emulsifiers. It is cost-effective and eco-friendly to realize the high-value utilization of Okara resources, reduce resource waste, and extend the industrial chain.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"359 - 369"},"PeriodicalIF":1.6,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42524601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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