Journal of Food Process Engineering最新文献

{"title":"The Application of Cold Plasma on Microbial and Physicochemical Properties of Milk","authors":"Kave Koorehpaz,&nbsp;Saber Amiri,&nbsp;Mohammad Reza Vardast,&nbsp;Mohammad Yousefi","doi":"10.1111/jfpe.70098","DOIUrl":"https://doi.org/10.1111/jfpe.70098","url":null,"abstract":"<div>\u0000 \u0000 <p>Using the RSM CCD design, the study identified optimal treatment parameters: 12.97 min of treatment time and a 2 cm distance between the device and milk surface. Color indexes, vitamin B2 levels, and color differences showed no significant variances between treated and control samples. Plasma treatment marginally lowered pH from 6.68 to 6.59, and viscosity notably rose with longer treatment times and shorter distances. Bacterial analysis revealed significant reductions in <i>S. aureus</i> and <i>P. aeruginosa</i> populations post-cold plasma treatment, with a more pronounced decrease observed in <i>S. aureus</i>. These findings highlight the efficacy of cold plasma in retaining milk quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of High Pressure Homogenization in Food Industry for Ensuring Quality and Safety","authors":"Anu Chandel,&nbsp;Janifer Raj Xavier,&nbsp;Om Prakash Chauhan","doi":"10.1111/jfpe.70105","DOIUrl":"https://doi.org/10.1111/jfpe.70105","url":null,"abstract":"<div>\u0000 \u0000 <p>High-pressure homogenization (HPH) has emerged as a promising nonthermal processing technology to meet growing consumer demand for foods with enhanced nutritional value, extended shelf life, and improved health benefits. Traditional thermal processing, while effective in extending shelf life, often compromises nutrient content and sensory attributes. HPH, by contrast, employs high pressure to reduce particle size to the micro- or nano-scale without significant nutrient degradation, thus simultaneously improving food quality and extending shelf life. This review explores the diverse applications of HPH in food processing, encompassing microbial and enzyme inactivation, the creation of nano-emulsions and nano-suspensions for bioactive compound encapsulation, wastewater treatment, and biopolymer modification. The mechanisms underlying these applications are critically assessed, and the impact of HPH on food safety, functionality, and nutritional value is evaluated. By consolidating current knowledge on HPH's capabilities and limitations, this review aims to provide a comprehensive overview of its potential to contribute to the development of novel, functional, and nutritious food products that align with evolving consumer preferences. Key research gaps and future directions in HPH technology are further highlighted, emphasizing its role in advancing sustainable and efficient food processing practices.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Adsorption and Desorption Kinetics of Deseeded Tamarind (Tamarindus indica L.) Fruit and Its Modeling Approach","authors":"N. Karpoora Sundara Pandian,&nbsp;M. Naveenkumar,&nbsp;M. Arulkumar,&nbsp;K. Kamaleeswari,&nbsp;Ramachandran Ramkumar,&nbsp;Veeramani Karuppuchamy,&nbsp;S. Ganga Kishore,&nbsp;R. Pandiselvam","doi":"10.1111/jfpe.70092","DOIUrl":"https://doi.org/10.1111/jfpe.70092","url":null,"abstract":"<div>\u0000 \u0000 <p>Adsorption and desorption characteristics of deseeded tamarind strip are very important to facilitate mechanization of deseeding and caking processes in the dry method of tamarind processing since the stickiness of tamarind is related to its hygroscopicity. Sorption studies of deseeded tamarind were conducted at 35°C and 40°C at the water activity range of 0.1–0.83 using the gravimetric method. The data were fitted with models viz., Henderson, Halsey, Iglesias and Chirife, Brunauer–Emmett–Teller (BET), and Guggenheim–Anderson–de Boer (GAB) models. The effective diffusivity coefficient was determined for desorption and adsorption kinetics of the isotherms using Fick's law, and the respective activation energy was also determined. The desorption and adsorption data fitted well with the GAB model followed by the Halsey model. It was observed that the adsorption and desorption monolayer moisture contents of deseeded tamarind fruits were found in the range from 12.58% to 19.38% on a dry basis according to the GAB model. The adsorption and desorption curve showed sigmoid and hysteresis behavior, which confirmed the presence of multilayer. The moisture diffusivity of tamarind ranged from 9.61 × 10⁻¹² to 3.10 × 10⁻¹¹ m²/s in adsorption and from 9.61 × 10⁻¹² to 1.25 × 10⁻¹¹ m²/s in desorption at 35°C. Similarly, the adsorption and desorption diffusivity ranged from 1.10 to 2.88 × 10⁻¹¹ m²/s and 8.13 × 10⁻¹² to 1.55 × 10⁻¹¹ m²/s, respectively, at 40°C. The study revealed that moisture diffusivity was higher during desorption compared to adsorption, and the activation energy needed for desorption was lower than that for adsorption.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical and Chemical Properties of Chicken Whole Egg Flour Produced by the BRIN Double-Drum Drier: Effect of Rotation Speeds and Steam Pressures","authors":"Yusep Ikrawan,&nbsp;Gerhan Al Amin,&nbsp;Sandi Darniadi,&nbsp;Dadang D. Hidayat,&nbsp;Ainia Herminiati,&nbsp;Ari Rahayuningtyas,&nbsp;Nur Kartika Indah Mayasti,&nbsp;Ashri Indriati,&nbsp;Lia Ratnawati,&nbsp;Dewi Desnilasari,&nbsp;Raden Cecep Erwan Andriansyah,&nbsp;Fitriyono Ayustaningwarno","doi":"10.1111/jfpe.70090","DOIUrl":"https://doi.org/10.1111/jfpe.70090","url":null,"abstract":"<div>\u0000 \u0000 <p>The utilization of drying technology to augment the value of eggs is a significant advancement in the food sector, contributing to the enhancement of quality and safety in egg-based products. Prior research indicates that factors such as drum temperature, residence time, and feed rate substantially affect the quality and characteristics of the final product. Consequently, it is essential to modify the process parameters of the drum dryer to guarantee uniform and superior production of whole chicken egg flour. This study aimed to optimize whole chicken egg flour production using a double-drum dryer. It conducted a comprehensive analysis through four stages, ultimately determining the optimal conditions for the drum dryer: A steam pressure of 2.50 bar and a drum rotation speed of 1.00 rpm, with a desirability of 0.534. Fundamental chemical properties of the optimized whole chicken egg flour include a water content of 6.49%, protein content of 28.77%, fat content of 20.57%, carbohydrate content of 42.06%, and water activity of 0.57. The physical responses of the optimized flour were also noteworthy, with a yield of 34.26%, color intensity measures <i>L</i>*: 63.46, <i>a</i>*: 1.59, <i>b</i>*: 20.89, soluble time of 15.69 s, wettability of 9.07 s, hygroscopicity of −1.79, bulk density of 0.40 g/mL, tapped density of 0.47 g/mL, flowability of 0.15, cohesiveness of 1.18, and water absorption capacity of 145.06%.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Continuous Ohmic Heating Assisted Isothermal Treatment of Standardized Pineapple Juice: Its Effect on Bromelain Inactivation, Vitamin C Degradation, and Their Kinetic Modeling","authors":"Amardeep Kumar,&nbsp;Md. Rahat Mahboob,&nbsp;Brijesh Srivastava","doi":"10.1111/jfpe.70093","DOIUrl":"https://doi.org/10.1111/jfpe.70093","url":null,"abstract":"<div>\u0000 \u0000 <p>Continuous ohmic heating (COH) is an electro-resistance heating and an efficient emerging tool for fruit juice processing. The current work investigated the effect of COH parameters like electric field strength (EFS: 30–40 V/cm), temperature (70°C–90°C), and isothermal holding (0–60 s) on bromelain activity and vitamin C in standardized pineapple juice (22°Brix/Acid). The accuracy factor (<i>A</i>_<i>f</i>), bias factor (<i>B</i>_<i>f</i>), statistical parameters, and Akaike information criteria (AIC) were used to compare different kinetic models like first order, Weibull distribution, and logistic model and to choose the best-fit kinetic model for bromelain inactivation and vitamin C degradation. The results showed that COH parameters significantly affected bromelain activity and vitamin C. A minimum bromelain residual activity and vitamin C content in the COH-treated juice were 1.2% ± 0.4% and 38.2% ± 2.6%, respectively, when treated at 90°C, 40 V/cm for 60 s. The Weibull distribution model (<i>R</i>² &gt; 0.99; RMSE &lt; 0.0293; ∆_<i>i</i> ≤ 2) described bromelain inactivation kinetics better than other models, while the first order model (<i>R</i>² &gt; 0.84; RMSE &lt; 0.057; ∆_<i>i</i> = 0) was best suited for vitamin C degradation kinetics. The A_f and B_f for respective models of bromelain inactivation and vitamin C degradation were closer to the simulation line (closer to 1), suggesting the accuracy of these models in predicting. Thus, the Weibull and first-order models are good tools for predicting bromelain inactivation and vitamin C degradation in COH-treated standardized pineapple juice.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Energy and Exergy Analysis of Microwave Drying Kinetics in Cucumber Peels With Quality Assessment","authors":"Haytem Moussaoui,&nbsp;Khaoula Chatir","doi":"10.1111/jfpe.70097","DOIUrl":"https://doi.org/10.1111/jfpe.70097","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the effects of microwave drying on cucumber peels, focusing on how drying time varies with power levels and material thickness. Experiments were conducted using a household microwave at power levels of 90, 360, and 600 W on samples with 2.5 and 5 mm thickness. A digital balance recorded a mass loss at 1-min intervals, and drying continued until moisture content was below 0.5% d.b. It finds that drying time decreases significantly as power increases. Drying at the 90 W power level took 27 min, while at drying 360 and 600 W, it takes 9 and 5.5 min, respectively. Doubling the sample thickness from 2.5 to 5 mm significantly increases drying time, indicating that thicker materials require more time for moisture to diffuse. Microwave drying was also found to influence nutrient retention, with high-power drying preserving more polyphenols and flavonoids, which are sensitive to prolonged heating. Specific moisture extraction rate (SMER) was highest at 360 W for 5 mm samples, showing optimal moisture removal efficiency at this setting. Specific energy consumption (SEC) was lowest at 360 W and 5 mm, indicating this combination as the most energy-efficient. Also, high-power drying retains more sugar, while lower-power settings lead to greater sugar degradation due to prolonged heat exposure. Moreover, the exergy efficiency for drying cucumber peels at different microwave power levels and thicknesses shows that at 90 W, the exergy efficiency is 76.43% for 5 mm and 40.51% for 2.5 mm, while at 360 W, it is 40.18% for 5 mm and 24.88% for 2.5 mm, and at 600 W, it is 31.77% for 5 mm and 16.40% for 2.5 mm. Thicker peels at 5 mm consistently exhibit higher exergy efficiency across all power levels, with the highest efficiency observed at 90 W.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143769949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction of Capsaicin From High-Spicy Food Waste by Reverse Micelles","authors":"Xuanhe Zhu,&nbsp;Yulu Wang,&nbsp;Han Chen,&nbsp;Bo Zhang,&nbsp;Zhanzhong Wang","doi":"10.1111/jfpe.70094","DOIUrl":"https://doi.org/10.1111/jfpe.70094","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, two non-ionic surfactants, Span 80 and Span 20, are employed to form non-ionic reverse micelles for the extraction of capsaicin from the spent de-spicing reaction liquid. The micelles' water content and phase separation capability are investigated through techniques such as conductivity meter, particle size distribution (PSD), ultraviolet–visible spectroscopy (UV), transmission electron microscopy (TEM), and infrared spectroscopy (IR). Various factors such as pH, time, temperature, and oil-to-water ratio are further delved into in terms of their impact on the extraction process. It is indicated that the reverse micelles constructed exhibit high water content and exceptional phase separation ability, meeting the requirements for liquid–liquid extraction and capsaicin isolation. Under optimized extraction conditions, the pre-extraction rate of capsaicin is found to be 69.28%, with a subsequent extraction rate of 58.19%. A novel approach for the management and reutilization of kitchen waste is presented by these research outcomes, while also offering a fresh perspective on capsaicin extraction.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143769988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Crab Apple Core Removal Process Analysis Using Experimental Measurement and Finite Element Method (FEM)","authors":"Xunwen Su,&nbsp;Jiahui Tang,&nbsp;Xingchen Wu,&nbsp;Yaoyu Tang,&nbsp;Yanyu Shi","doi":"10.1111/jfpe.70078","DOIUrl":"https://doi.org/10.1111/jfpe.70078","url":null,"abstract":"<div>\u0000 \u0000 <p>Crab apples have high nutritional and economic value. The core removal process plays an important role in making crab apples into dried fruit that can be easily stored and transported. By finite element simulation of the factors affecting the performance of the core removal process, the core removal force and energy consumption can be effectively reduced. The density of crab apples was determined to be 0.859 g cm⁻³ using the drainage method. The quasi-static compression test revealed that the modulus of elasticity, yield strength, and damage strength of crab apples were 2.93, 0.1329, and 0.7369 MPa, respectively. Based on the core removal model, one-factor simulations of the core removal process were explored. The optimized core removal parameters for crab apples were a cutter wall thickness of 0.8 mm, a flat blade cutter, and a core removal speed of 150 mm s⁻¹. The results showed that the cutting force and energy consumption were reduced by 48.55% and 34.08%, respectively. The model and optimized tool parameters provide valuable insights for the design and development of crab apple core removal equipment and the mass production of multi-cored fruits.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and pH Response of Passiflora suberosa Extract as a Novel Biosensor Intended for Smart Food Packaging Film","authors":"Wan Sharifatun Handayani Wan Zullkiplee,&nbsp;Nozieana Khairuddin,&nbsp;Shiamala Devi Ramaiya,&nbsp;Shahrul Razid Sarbini,&nbsp;Zainab Ngaini","doi":"10.1111/jfpe.70077","DOIUrl":"https://doi.org/10.1111/jfpe.70077","url":null,"abstract":"<div>\u0000 \u0000 <p>Smart food packaging systems encompass a range of innovative technologies that integrate various functionalities to enhance food quality, safety, and consumer convenience. Sensors embedded in smart food packaging materials are commonly synthetic dyes that are known to be toxic and carcinogenic. In this study, biodegradable films were fabricated by employing pH-sensitive anthocyanin extract from <i>Passiflora suberosa</i>, an unexplored source of natural and safer bio-based sensors. Anthocyanin-rich extract of <i>P. suberosa</i> showed remarkable color changes from red (pH 1–3) and eventually turned to pink (pH 4–6), purple (pH 8–10) and green/yellow (pH 11–13) upon contact with different buffer solutions. The films were prepared using a solvent casting process by incorporating different concentrations of <i>P. suberosa</i> anthocyanin (PSA) extracts. Fourier-transform infrared spectroscopy (FT-IR) and Scanning electron microscopy (SEM) analysis were used to study the chemical composition and the surface morphology of the PSA films. The films showed a decreasing trend of moisture content, from 39.5% to 33.2%, upon the addition of increasing concentrations of PSA extracts. The color changes and pH response of the bioactive film were evaluated with a series of standard buffer solutions (pH 3, 5, 7, 9, and 11). The film showed excellent pH-sensitivity properties (visible response within the first 10 s) and good color variations, from red to green, upon testing with the chosen pH buffer. The response surface analysis predicted that maximum color change (Δ<i>E</i>) for the PSA film was 5.38 and could be obtained with the employment of 0.5% of PSA concentration in pH 3 buffer solution. Therefore, incorporating the extract from <i>P. suberosa</i> into the sago starch film matrices equipped the film with excellent pH-responsive characteristics for a new potential formulation of smart food packaging film.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancements and Impacts of Cold Plasma Technology on Dried Nuts and Related Products","authors":"Khushi Ali,&nbsp;Faisal Mukhtar,&nbsp;Saira Mukhtar,&nbsp;Syed Ali Hassan,&nbsp;Brera Ghulam Nabi,&nbsp;Rana Muhammad Aadil","doi":"10.1111/jfpe.70080","DOIUrl":"https://doi.org/10.1111/jfpe.70080","url":null,"abstract":"<div>\u0000 \u0000 <p>In this review, various dried nuts such as almonds, pistachios, peanuts, walnuts, hazelnuts, mixed nuts, and others were subjected to different cold plasma (CP) techniques under varying processing parameters (e.g., voltage, current, frequency, time). The review examines the impact of these treatments on microbial reduction, sensory attributes, and physicochemical properties of the dried nuts. The results showed that CP treatment led to a 1–5 log reduction in microbial species on the surfaces of almond slices, pistachio nuts, peanuts, dried walnut kernels, and mixed nuts. While the peroxide value of the dried nuts remained largely unchanged, a slight increase was observed in peanuts, pistachios, and mixed nut snacks, accompanied by an improvement in antioxidant capacity. The texture of almond slices became harder, while the texture of other dried nuts remained unchanged. There were no significant alterations in the original color, flavor, or appearance of the dried nuts. The CP treatment significantly reduced the levels of toxin-releasing aflatoxins in the dried nuts. The moisture content, which is linked to microbial activity, was significantly decreased. CP also notably enhanced the water-holding capacity in some dried nut products, minimized insect/pest damage, and reduced the allergenicity (Ara h1 and Ara h2) of peanuts and cashew nuts.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}