Journal of Food Process Engineering最新文献

{"title":"Machine Learning Models for the Prediction of Transmembrane Flux in Ultrasonication Assisted Microfiltration of Pretreated Orange Juice","authors":"Yumnam Nandan,&nbsp;Gasi Datta Sairam Sandeep,&nbsp;Nilesh Choudhary,&nbsp;Nabil Magbool Jan,&nbsp;K. S. M. S. Raghavarao","doi":"10.1111/jfpe.70208","DOIUrl":"https://doi.org/10.1111/jfpe.70208","url":null,"abstract":"<div>\u0000 \u0000 <p>The study investigates microfiltration with and without ultrasonication through experiments and machine learning models for evaluation and prior prediction of filtration performance. Clarification of orange juice using a 0.2 μm polyvinylidene fluoride membrane was carried out with various pre-treatment methods applied prior to microfiltration. The pre-treatments include centrifugation, enzyme treatment followed by centrifugation, and enzyme treatment followed by adsorption (bentonite, gelatin) along with centrifugation. Physicochemical analyses such as pH, total soluble solid (TSS), color, clarity, titratable acidity, viscosity, and density were performed for the fruit juice before and after the microfiltration process based on the best performance. Then, different machine learning models such as multilinear regression, polynomial regression, support vector regression, kernel ridge regression, artificial neural network, and random forest were used to predict the permeate volume of orange juice. Among the developed models, the random forest was found to yield an excellent prediction (<i>R</i>² = 0.89 ± 0.054) of permeate volume. Further, the time interval at which permeate volume was collected, the transmembrane pressure, was identified using Shapley analysis as the most influential feature contributing to model predictions predicting the filtration efficiency. Among the physicochemical properties, color values decreased from 2.62 (control) to 0.12, and clarity increased significantly (from 3.34% to 93.63%) in all the pre-treatments compared to control, while pH, TSS, and density almost remained the same. The findings illustrate that ultrasonication-assisted microfiltration with the combination of different pre-treatments using enzymatic treatment and adsorption employing fining agents has a significant impact on improving the performance of the microfiltration. Further, the practical applicability of random forest, artificial neural networks, support vector regression as well as polynomial regression has been demonstrated as an effective approach for the accurate prediction of the performance of microfiltration of orange juice.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144773642","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":"Comprehensive Analysis of Energy Efficiency, Volatile Aroma Profile, Physicochemical and Sensorial Attributes in Relation to Different Drying Conditions for Ripe Banana Fruits","authors":"Paramasivam Suresh Kumar,&nbsp;Pramod Shelake,&nbsp;Subramaniyan Pushpavalli","doi":"10.1111/jfpe.70200","DOIUrl":"https://doi.org/10.1111/jfpe.70200","url":null,"abstract":"<div>\u0000 \u0000 <p>The declining availability of fossil fuels necessitates the development of sustainable and cost-effective food processing techniques that utilize renewable energy sources. Phase change materials (PCMs), recognized for their high thermal energy storage capacity and ability to regulate temperature through latent heat exchange, are increasingly utilized across various industries. This study compares the energy consumption and quality attributes of solar tunnel drying (SOD), PCM-based solar drying (PCMSD), and hot air oven drying (HAD) for the dehydration of whole ripe banana fruits, commonly known as banana figs. Among the drying methods evaluated, PCMSD demonstrated the highest energy efficiency, achieving a drying efficiency of 7.77% and a specific energy consumption of 2.90 × 10⁴ kJ/kg. In comparison, SOD showed a drying efficiency of 7.17% with a specific energy consumption of 3.14 × 10⁴ kJ/kg, while hot air drying recorded the lowest efficiency at 6.14% and the highest specific energy consumption of 3.60 × 10⁴ kJ/kg. PCMSD resulted in significantly higher (<i>p</i> &lt; 0.05) phenolic (118.77 mg/100 g) and flavonoid (62.74 mg/100 g) content than HAD &amp; SOD, while HAD resulted in a harder texture (795.52 g), followed by SOD (452.08 g) and PCMSD (324.63 g). Nevertheless, SOD showed higher springiness due to its slower drying rate, while PCMSD exhibited better resilience, preserving its internal structure. Key esters, such as n-Butyl acetate and 9-Octadecenoic acid (Z), were most concentrated in PCMSD (61.84%) and retained more aroma compounds, followed by SOD (60.4%) and HAD (54.38%). Regardless of the drying method, water activity varied with relative humidity, ranging from 0.45 at 10% RH to 0.86 at 95% RH, with an optimum relative humidity (55%–65%), resulting in better storage life and sensory attributes. Differences in physicochemical characteristics, texture, and volatile compounds among drying methods highlight the advantages of PCMSD in maintaining energy efficiency and product quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144767885","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":"Postharvest Technologies Enhance Quality, Antioxidant Activity, Microbial Control, and Shelf-Life of Radish Sango Microgreens","authors":"Mahendra Gunjal,&nbsp;Jyoti Singh,&nbsp;Sawinder Kaur,&nbsp;Prasad Rasane","doi":"10.1111/jfpe.70209","DOIUrl":"https://doi.org/10.1111/jfpe.70209","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examines the effects of postharvest techniques, including washing treatments, packaging materials, and storage temperatures, on the quality, antioxidant properties, microbial load, and shelf life of radish sango microgreens stored at 5°C and 25°C. The washing treatments comprised citric acid, sodium hypochlorite, ethanol, calcium chloride, acetic acid, and distilled water, with unwashed samples serving as a control. Various packaging materials, including low-density polyethylene (LDPE), high-density polyethylene (HDPE), metalized polyester (MP), and polystyrene trays (PT), were assessed. Key quality parameters such as antioxidant activity (DPPH and FRAP), ascorbic acid, glucosinolate, anthocyanin, total phenols, flavonoids, pigments, and microbial load were analyzed. Microgreens stored at 5°C in MP packaging combined with calcium chloride, citric acid, or sodium hypochlorite exhibited reduced microbial proliferation and retained higher antioxidant levels. Conversely, storage at 25°C accelerated quality deterioration and increased microbial contamination, especially in PT packaging. Principal component analysis (PCA) indicated strong associations between antioxidant activity, bioactive compounds, and 5°C storage. The findings suggest optimal postharvest approaches to enhance the shelf life and commercial viability of microgreens.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144767263","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":"Food Wastes and By-Products as Valuable Ingredients for Processed Foods","authors":"Manonmani Kumaraguruparaswami,&nbsp;Deepak Subramani,&nbsp;Priyadarshini S R","doi":"10.1111/jfpe.70199","DOIUrl":"https://doi.org/10.1111/jfpe.70199","url":null,"abstract":"<div>\u0000 \u0000 <p>Food industries generate a significant amount of waste and by-products with the potential for valorization as ingredients for processed foods. The addition of pre-treated fruit and vegetable pomace powder into foods can enhance dietary fiber, vitamin C, phenolics, pigments, and many other antioxidants. Cereal and legume by-products like bran, pod, husk, and skin increase the protein, fiber, and mineral content. While whey can be used for its protein functionality, fish bone and eggshell can be used as calcium fortificants. However, the addition of food waste can also have negative effects on the structural properties, namely, specific volume of leavened bakery products, expansion index of hot extruded snacks, and physical stability of dairy foods and beverages. In general, use of no more than 10%–20% has been found acceptable by the consumers on a sensory basis. This review critically examine the composition of source-specific food wastes and by-products and also elaborate their impact on processed foods like bread, biscuits, cookies, cakes, muffins, dairy foods, beverages, and extruded products. Also, the review addresses the physical, chemical, and biological hazards that could enter the food stream through valorization of food waste were discussed.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751307","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":"Protein-Based Aerogels: Preparation, Formation Mechanism, Characterizations, and Applications","authors":"Sa Cui,&nbsp;Rumeng Li,&nbsp;Tiancong Song,&nbsp;Huijuan Zhang,&nbsp;Jing Wang","doi":"10.1111/jfpe.70193","DOIUrl":"https://doi.org/10.1111/jfpe.70193","url":null,"abstract":"<div>\u0000 \u0000 <p>In recent years, with the development of biodegradable materials, aerogels, as one of the important materials, have attracted extensive attention due to their low density, high specific surface area, and high porosity. The use of proteins in the preparation of aerogels not only preserves the advantages of the protein itself but also gives the material unique physical and chemical properties, endowing protein-based aerogels with excellent properties, such as outstanding biocompatibility, environmental friendliness, and tunable pore architecture. In the preparation process of protein-based aerogels, different types of proteins, various additives, and multiple parameters of the sol–gel process could all affect the final functional properties of protein-based aerogels, such as porosity, specific surface area, pore size, etc. Meanwhile, the crosslinking of protein molecules was completed through various interactions such as hydrogen bonds, hydrophobic bonds, ionic bonds, electrostatic interactions, and disulfide bonds. Protein molecules and additives were crosslinked by covalent bonds, ionic bonds, and hydrogen bonds. Especially, the most important characterization methods of the adsorption function of protein-based aerogels were summarized. Finally, protein-based aerogels had a wide range of applications in the food industry, biomedicine, and environmental remediation. This paper provided a concise overview of the research status of protein-based aerogels, which offered ideas for the practical and functional development of aerogels and the food industry.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751507","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":"Sustainable Garlic Production and Value Chain Development: A Holistic Review of Post-Harvest Technological Interventions, Processing, and Product Diversification","authors":"Bogala Madhu,&nbsp;V. D. Mudgal,&nbsp;P. S. Champawat","doi":"10.1111/jfpe.70205","DOIUrl":"https://doi.org/10.1111/jfpe.70205","url":null,"abstract":"<div>\u0000 \u0000 <p>This review explores post-harvest technological interventions in garlic processing, preservation, and value addition to enhance product quality and shelf life. Various post-harvest operations such as curing, drying, sorting, grading, packaging, and storage are critical in maintaining garlic's quality from farm to consumer. Traditional processing methods often lead to hygienic concerns, affecting both storage stability and consumer safety. Innovative technologies, including cryogenic grinding, irradiation, and controlled-atmosphere storage, offer promising alternatives to minimize quality deterioration and maximize nutritional retention. Research highlights the impact of drying techniques on garlic's bioactive compounds, with freeze-drying and vacuum drying preserving allicin and phenolic compounds effectively. Additionally, cold storage and gamma irradiation inhibit sprouting, microbial growth, and enzymatic degradation, prolonging shelf life. Developing garlic-based value-added products, such as powders, pastes, oils, and oleoresins, further enhances its economic potential. This paper provides a comprehensive review of existing and emerging garlic processing techniques, emphasizing their impact on quality retention and market value. The findings aim to support researchers, food engineers, and agribusiness stakeholders in improving garlic post-harvest handling and processing for both domestic and international markets.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751508","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":"Identifying the Ideal Configuration of a Solar Greenhouse Dryer Suitable for Mushroom Drying","authors":"Anarase Dattatray Arjun,&nbsp;Brij Lal Attri,&nbsp;Anuradha Srivastava,&nbsp;Shweta Bijla,&nbsp;Rohit Biswas,&nbsp;Ved Prakash Sharma","doi":"10.1111/jfpe.70197","DOIUrl":"https://doi.org/10.1111/jfpe.70197","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, a solar greenhouse dryer (SGHD) configuration was optimized to overcome the limitations of conventional hot air drying, where the delicate tissue structure of mushrooms is often compromised, leading to inferior product quality. The optimization focused on enhancing airflow and temperature distribution through various design configurations. Four SGHD designs were analyzed using computational fluid dynamics (CFD) simulations and experimental validation in Solan, India. A side air outlet caused significant temperature variations (±4.39°C) and uneven airflow, leading to localized overheating. A top-mounted inlet fan improved circulation but still showed fluctuations (±4.27°C). A zigzag airflow diversion design increased air flow resistance, causing inconsistencies (±4.40°C). The most efficient design, featuring a conical roof with a top-center air outlet and shed net covering, achieved the lowest temperature variation (±1.65°C). In this design, maximum chamber temperatures of 44°C (passive mode) and 37.5°C (forced convection mode) were recorded. Improved airflow regulation prevented overheating, enhancing color retention (<i>L</i> = 56.98, ∆E reduction of 7.94), and rehydration capacity (3.44). Economic analysis showed an annual drying cost of ₹63.42 per kg, with a 2.9-year payback period and cumulative savings of ₹68,825 over 7 years. The conical-roof SGHD design offers a cost-effective, energy-efficient, and sustainable solution for high-quality mushroom dehydration.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740244","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":"Prediction of the Initial Freezing Temperature of Exotic Fruits Grown in Peru Using Artificial Neural Networks","authors":"Fernando Gutierrez-Alcázar,&nbsp;Walter Salas-Valerio,&nbsp;Kevin Quesada,&nbsp;Julio Vidaurre-Ruiz","doi":"10.1111/jfpe.70204","DOIUrl":"https://doi.org/10.1111/jfpe.70204","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to develop and evaluate different artificial neural network (ANN) architectures to predict the initial freezing temperature (Tf) of exotic Peruvian fruits. The physicochemical properties of 17 commercial fruits: moisture content (%H), soluble solids (°Brix), pH, titratable acidity (%), and Tf were experimentally determined and used to train various ANN models and construct a nonlinear empirical model. The most accurate ANN consisted of three hidden layers with 20 neurons each and sigmoid activation functions, achieving a maximum absolute deviation (AD) of ±0.18°C. The proposed empirical model (Tf = −0.21°Brix^0.98 %H^1.57) also showed good predictive performance (AD = ±0.37°C). Both models were validated using exotic fruits cultivated in Peru (pitahaya, aguaje, cherimoya, camu camu, and sanky), with the ANN achieving a maximum AD of ±0.24°C and a nonlinear model with a maximum AD of ±0.59°C. In conclusion, the developed ANN demonstrated high accuracy in predicting Tf, outperformed previously reported models in the literature, and represents a promising tool for applications in tropical fruit processing and preservation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716642","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":"Development and Investigation of a Novel Freezer Attachment for Rapid Freezing of Frozen Dairy Products","authors":"Arijit Ray,&nbsp;P. S. Minz,&nbsp;Chitranayak Sinha,&nbsp;Hima John","doi":"10.1111/jfpe.70202","DOIUrl":"https://doi.org/10.1111/jfpe.70202","url":null,"abstract":"<div>\u0000 \u0000 <p>Frozen dairy products are very popular among people as they have a wide variety of tastes, textures, and shapes, all meant to give a pleasing sensory experience. Kulfi, or artisan ice cream and frozen yogurt or yogurt ice cream, are among the most popular forms of frozen dairy products. Freezing is a crucial and important part of making these products. In households, there is no such system available that facilitates rapid freezing with convenience. To address this research gap, a novel freezer attachment was developed based on heat transfer fluid and phase-changing material to facilitate rapid freezing of frozen dairy products. The experimental analysis showed that the attachment was capable of freezing the product from any temperature due to the cooling energy (489.72 kJ) present in it. Simulation modeling also validated the experimental results by showcasing promising results like the product frozen in the attachment had a more uniform temperature and higher average heat flux (24.51%–37.34%) compared to the product frozen without the attachment. The freezer attachment not only significantly reduced the freezing time (56.82%–73.08%) of the products but also facilitated uniform product temperature, reduced and stabilized temperature fluctuations (56.99%–57.94%), increased the freezing rate (6.95°–8.93°C/min), reduced energy consumption (56.99%–74.47%), improved the product's textural properties, and enhanced the sensory attributes. The novel freezer attachment revolutionizes the way frozen dairy products are frozen in households because of its enormous advantages over conventional methods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716643","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":"Pulsed Electric Field Processing of Liquid Milk Protein Concentrate 85 (MPC85) to Enhance Protein Functionality","authors":"Sonali Raghunath,&nbsp;Kumar Mallikarjunan,&nbsp;Tonya C. Schoenfuss","doi":"10.1111/jfpe.70183","DOIUrl":"https://doi.org/10.1111/jfpe.70183","url":null,"abstract":"<p>Milk protein concentrate 85 (MPC85) is a high-protein dairy ingredient widely used in a variety of foods and prone to performance challenges with certain applications. To address the performance limitations, this study explored pulsed electric field (PEF) processing, a nonthermal method known to alter protein behavior and functional properties. The impact of PEF processing on liquid MPC85 was assessed for solubility, foaming capacity and stability, emulsion stability, gel strength, and water-holding capacity. Key parameters examined were temperature (25°C–50°C), electric field strength (4–20 kV/cm), and frequency (30–300 Hz). Predicted individual optimized conditions were as follows: For foaming capacity, the minimum (92.35 mL/g; 29.4% lower than the control) was predicted at 25°C, 12.45 kV/cm, and 32.21 Hz and maximum (153.86 mL/g; 17% higher than the control) was predicted at 49.35°C, 19.58 kV/cm, and 119.06 Hz. Maximum emulsion stability (55.12 min; 70.2% higher than the control) was at 50°C, 5.9 kV/cm, and 30 Hz, and the maximum gel strength (4751.33 N; 131% greater than the control) was at 50°C, 4 kV/cm, and 300 Hz. All models showed a good fit to the experimental data. Results demonstrated that foaming stability, water-holding capacity, and solubility did not show significant improvement under the tested conditions. In conclusion, PEF could be potentially used as a tool to modify the structure of the MPC85 to further promote the application of high-protein ingredients in the dairy industry.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70183","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}