Journal of Food Process Engineering最新文献

{"title":"Physicochemical and Structural Properties of Spray-Dried Sweet Lemon Juice as Affected by Polymeric Additives and Spray Drying Operating Conditions","authors":"Shiny Derose Joseph,&nbsp;Nagamaniammai Govindarajan,&nbsp;Mohammad Shafiur Rahman,&nbsp;M. Walid Qoronfleh","doi":"10.1111/jfpe.70068","DOIUrl":"https://doi.org/10.1111/jfpe.70068","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Citrus limetta</i> commonly known as sweet lemon or <i>Mosambi</i> (in India) is one of the citrus fruits that provide high nutritional value. The d-limonene is a major component present in the Mosambi fruit, which possesses wide-ranging medicinal properties such as anticancer, antidiabetic, digestive aid, gastroesophageal reflux relief, immunity booster, and treating skin conditions. The Mosambi fruit is rich in vitamin C; hence, it has high antioxidant activity, making it a popular house remedy. The sweet lemon fruit is seasonal and easily spoiled due to the fruit's acidic pH range. A dehydrated juice product would be ideal for long-term preservation. Spray drying is the preferred technique for many thermally sensitive materials. The process removes excess moisture quickly and safely, thus improving the shelf life of the final product. The spray dried powder can be then reconstituted with water for consumption. In this study, we employed the spray drying method to conserve sweet lemon juice. We utilized three different additive drying aids, namely maltodextrin, gum Arabic, and whey protein. The inlet temperature and feed flowrate were altered, and different combinations of the spray drying process were performed. The powder properties such as color, water activity, moisture content, total titrable acidity, water solubility index, bulk and true densities, and porosity were analyzed. The biochemical properties such as the antioxidant activity, total phenol content, and vitamin C content were also calculated. The SEM and FTIR results showed the powder structure and the presence of different functional groups, respectively. On the whole, the experimental results support a spray drying process of an inlet temperature of 150°C with polysaccharide-based drying aids (maltodextrin and gum Arabic) producing a powder better than with whey protein. The spray dried sweet lime powder with maltodextrin was uniform under SEM and manifested the following parameters: water activity <i>a</i>_w was less than 0.37, while moisture range <i>X</i>_w was 1.98–3.1, suggesting microbial safety and extended shelf life. It has also retained vitamin C (AAC &gt; 35 mg/100 mL) and showed higher antioxidant activity (DPPH &gt; 70%) along with other quality functional properties; thus, it is considered a beneficial antioxidant-rich powder.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143594882","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 Processing Innovations are a Powerful Enabler of the Future of Food, Making a Compelling Case for Entrepreneurship and Collaboration Between Industry and Academia to Ensure a Sustainable Future","authors":"Nagendra Rangavajla","doi":"10.1111/jfpe.70066","DOIUrl":"https://doi.org/10.1111/jfpe.70066","url":null,"abstract":"<p>The improvement of food security, safety, nutrition, health, economics, and sustainability has been greatly aided by food processing. Technologies like canning, thermal processing, and refrigeration helped prolong shelf life, availability, and cost. With the anticipated population growth and demand for food production together with the need to enhance nutritional attributes of the foods, food processing has an important role in delivering innovations to drive sustainability and health attributes of the products. This will require a concerted effort between industry, academia, and funding agencies to lay a strong foundation to deliver innovations in food processing for a sustainable future.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554659","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}

{"title":"Research on the Contact Dynamics of Binary Non-Spherical Particles Based on Hertz Theory","authors":"Hanshan Zhang,&nbsp;Yongxiang Li,&nbsp;Xuemeng Xu,&nbsp;Wenji Wei,&nbsp;Kun Shang","doi":"10.1111/jfpe.70070","DOIUrl":"https://doi.org/10.1111/jfpe.70070","url":null,"abstract":"<div>\u0000 \u0000 <p>In the context of pneumatic transport for bulk grains, pneumatic conveying is a critical technique that safeguards the integrity of the transported grains. The utilization of non-spherical bulk grain particles as the conveyed materials within the transport pipeline emphasizes the importance of analyzing their dynamic behavior within the conduit. A geometric reconstruction technique is applied to represent ellipsoidal bulk grain particles, and leveraging gas–solid coupling theory, a motion model for individual particles in the flow field is developed. By incorporating the Hertz contact model with the equations of motion, a contact dynamics framework for binary non-spherical particles is established, which is subsequently subjected to numerical simulations. A comparative analysis of the physical property parameters of four varieties of bulk grain particles—wheat, rice, soybeans, and corn—illustrates the interrelations among their minimum approach distances, normal and tangential forces, contact forces, total capacities, and the Stokes number. During the pneumatic conveying process, wheat exhibits relatively stable characteristics, thereby minimizing the risk of particle fragmentation, while soybeans and corn demonstrate a higher susceptibility to breakage.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554660","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":"Ohmic Tempering of Antarctic Krill (Euphausia superba) Blocks: Electrical Conductivity Determination and Computer Simulation Approach","authors":"Chancong Jiang,&nbsp;Yvan Llave,&nbsp;Mika Fukuoka","doi":"10.1111/jfpe.70069","DOIUrl":"https://doi.org/10.1111/jfpe.70069","url":null,"abstract":"<div>\u0000 \u0000 <p>Antarctic krills are rapidly frozen onboard into blocks, and therefore, developing technologies that can enable rapid and uniform semi-thawing and tempering to prevent enzymatic reactions is essential to enhance their quality and commercial value. We evaluate the application of ohmic tempering (OT) in this study. Experimental blocks (4 × 4 × 4 cm³) are processed under OT at 20 kHz and several constant and variable voltages from −30 C to −5°C. Electrical conductivities of the Antarctic krill block and the block's solution are determined in temperature and frequency ranges of −30 C–0°C and 50 Hz to 200 kHz. Better temperature uniformity and reduced OT time are obtained by fine-tuning the voltage in four steps from 400 to 50 V based on the electrical conductivity (EC) changes to avoid overheating. Compared to conventional tempering methods (air, running water, and low temperature (inside a refrigerator)), OT results in a faster and optimal method. A three-dimensional heat transfer model for OT is established using COMSOL Multiphysics to explore the OT uniformity of the Antarctic krill block. The simulated temperature profiles are successfully validated using the measured values, confirming good temperature uniformity. Moreover, the simulation revealed hot and cold spots at different positions. At the endpoint of tempering (545 s), the temperature difference between the two spots was 1.364°C using the fine-tuning method. These results are relevant to the design of novel OT systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530261","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":"Exploring the Impact of Moderate Electric Field Treatment on Grape Juice: Physicochemical Characteristics and Microbial Reduction","authors":"Rajeswari,&nbsp;R. Vidyalakshmi,&nbsp;Mahendran Radhakrishnan,&nbsp;M. Tito Anand","doi":"10.1111/jfpe.70067","DOIUrl":"https://doi.org/10.1111/jfpe.70067","url":null,"abstract":"<div>\u0000 \u0000 <p>Grape juice, a non-alcoholic and non-fermented beverage, is known for its health benefits primarily due to its diverse phenolic compounds. Effective preservation methods are crucial for preventing spoilage by microorganisms and enzymes, ensuring safety, and extending shelf life. A nonthermal technology called Moderate electric field (MEF) treatment presents a promising approach for preserving liquid food quality and safety with slight effects on its functional and sensory attributes. This study investigated the MEF effect on the physicochemical attributes and microbial reduction of grape juice. The MEF reactor, operating at a frequency of 50 Hz, treated raw grape juice at different voltages (125, 150, and 175 V) and times (5, 10, and 15 min) combinations. The results indicated that MEF treatments significantly influenced temperature, pH, total soluble solids (TSS), turbidity, conductivity, color, and microbial reduction in grape juice. Higher voltages and longer treatment times generally resulted in higher temperatures and more pronounced changes in the juice's properties. Specifically, treatment T₁₉ (175 V for 15 min) showed the most significant effects, including increased TSS, turbidity, conductivity, and total color difference, while substantially reducing the microbial count. A maximum log reduction of 3.43 was achieved at 175 V for 15 min. These findings suggest that MEF treatment can effectively enhance grape juice quality and safety while preserving its nutritional and sensory attributes, particularly under specific conditions.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513528","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":"Study of the Relationship Between Electrical Conductivity, Batter–Crumb Transition, and Leavening Powders During the Ohmic Baking of Pound Cake","authors":"Doina Crucean,&nbsp;Eugenia Ayebea Asamoah,&nbsp;Anthony Oge,&nbsp;Delphine Queveau,&nbsp;Olivier Rouaud,&nbsp;Alain Le-Bail,&nbsp;Patricia Le-Bail","doi":"10.1111/jfpe.70034","DOIUrl":"https://doi.org/10.1111/jfpe.70034","url":null,"abstract":"<div>\u0000 \u0000 <p>Ohmic heating (OH) is a promising technology in the food industry, with electrical conductivity (EC) playing a crucial role in its effectiveness. This study aimed to correlate the evolution of EC during pound cake baking using OH with the degree of starch gelatinization (DSG) and assess the impact of two sodium acid pyrophosphate leavening acids—SAPP10 and SAPP40—on EC. Baking was conducted in a prototype OH cell, and EC was measured in two ways: during baking as a function of increasing temperature, and at specific baking times and temperatures at the cake center. The latter was measured using impedancemetry at room temperature and correlated with the DSG determined by differential scanning calorimetry. Key results showed a clear negative correlation between EC and the DSG in the center of the OH-baked cake. Specifically, as the DSG increased from 4% at 60°C to about 48% at 76°C, EC decreased from 390 μS/cm to approximately 89 μS/cm, respectively. Importantly, the addition of different baking powders did not significantly affect EC evolution. These findings suggest that the relationship between EC and starch gelatinization in cakes is influenced by moisture content and ion mobility during baking. This study highlights the potential of EC monitoring as a tool to track internal changes in cakes during the OH process, offering valuable insights into how baking conditions can influence final product characteristics like texture and quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489903","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":"Influence of Hydrocolloids on the Drying and Functional Properties of Facheiro (Pilosocereus pachycladus) Fruit Pulp Powders","authors":"Aline Priscila de França Silva,&nbsp;Alexandre José de Melo Queiroz,&nbsp;Rossana Maria Feitosa de Figueirêdo,&nbsp;Eugênia Telis de Vilela Silva,&nbsp;Henrique Valentim Moura,&nbsp;Gabriel Monteiro da Silva,&nbsp;Fabrícia Santos Andrade,&nbsp;Mailson Gonçalves Gregório,&nbsp;Raniza de Oliveira Carvalho,&nbsp;Inácia dos Santos Moreira","doi":"10.1111/jfpe.70060","DOIUrl":"https://doi.org/10.1111/jfpe.70060","url":null,"abstract":"<div>\u0000 \u0000 <p>Numerous native fruits with technological, nutritional, and economic potential remain largely unexplored in Brazil. Among these is the facheiro fruit (<i>Pilosocereus pachycladus</i> F. Ritter), a tree-like cactus native to the Brazilian semi-arid region. When ripe, this fruit yields a dark purple pulp characterized by a mildly sweet and slightly acidic flavor. This study aimed to produce and characterize powders derived from facheiro fruit pulp. The powders were prepared with different hydrocolloids—carboxymethylcellulose (CMC), guar gum, and xanthan gum—at varying concentrations and were labeled as follows: FI (pulp without additive), FC (pulp + 1% CMC), FG (pulp + 0.5% guar gum), and FX (pulp + 0.5% xanthan gum). These formulations were dried in a thin layer at 70°C in a forced-air oven until reaching hygroscopic equilibrium. The powders were subsequently analyzed for their physical, physicochemical, technological, and hygroscopic properties. The analyses included water adsorption isotherms at 20°C, 30°C, and 40°C, as well as thermodynamic, thermal, and morphological evaluations. The powders exhibited a predominance of sugars, low protein content, and low acidity (pH &gt; 5.0). The addition of hydrocolloids enhanced water, oil, and milk absorption capacities without significantly affecting flowability or cohesiveness but led to a reduction in porosity. Notably, xanthan gum also reduced the angle of repose. Water adsorption isotherms exhibited a type II sigmoid shape and were effectively described by the Oswin, Peleg, and GAB models. Thermodynamic analysis indicated that the adsorption process was entropy-driven and spontaneous. FTIR and UV–vis analyses confirmed the presence of lipids, proteins, phenolics, flavonoids, alkaloids, polysaccharides, and glycosides in the powders.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481496","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":"Integrating Analytical Simulations With Regression Learning: Advancing Efficiency in Energy and Water Use in Sugar Production","authors":"Mohammad Azizi,&nbsp;Mehdi Mosharaf-Dehkordi,&nbsp;Nourbaksh Fouladi,&nbsp;Caner Kazanci","doi":"10.1111/jfpe.70041","DOIUrl":"https://doi.org/10.1111/jfpe.70041","url":null,"abstract":"<div>\u0000 \u0000 <p>Energy and water consumption are critically important in the sugar industry. In this context, the heat exchanger network of a target sugar factory has been modeled and optimized, as this sector is the primary consumer of energy and water. A key innovation of this work lies in the coupling of interacting components within the model, leading to a more comprehensive framework compared to previous models in the literature. Some sections of the system are modeled using analytical interpretations, while others are developed through a regression learning process utilizing statistical data. This integration of analytical formulation and data-driven modeling represents another significant advancement in this research. The resulting model demonstrates acceptable accuracy for most measurable parameters, with an average deviation of approximately 4%. The optimization results indicate that certain parameters, such as the cooling pool evaporation rate, exhibit considerable flexibility, allowing optimization algorithms to converge more easily. Conversely, other parameters, such as the vapor fed to the exchangers, are more rigid, which restricts the freedom of the optimization process. Moreover, the effectiveness of the elements within the optimization target function is crucial for identifying the optimal point. Overall, minimizing energy consumption and water usage simultaneously presents a significant challenge, necessitating careful consideration in determining which optimal point is most practical.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481498","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":"Influence of Different Carrier Agents on the Physical, Chemical, Bioactive, and Colorimetric Properties of White Acai Powders Produced via Freeze Drying and Spouted Bed Drying","authors":"Hellen Carvalho Barros,&nbsp;Dilson Nazareno Pereira Cardoso,&nbsp;Elza Brandão Santana,&nbsp;Willison Eduardo Oliveira Campos,&nbsp;Rafael Alves do Nascimento,&nbsp;Cristiane Maria Leal Costa,&nbsp;Lênio José Guerreiro de Faria","doi":"10.1111/jfpe.70062","DOIUrl":"https://doi.org/10.1111/jfpe.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>The different carrier agents used in the production of powdered products result in their distinct physicochemical features. Hence, we aimed to evaluate the influence of four carrier agents (modified starch, MS; maltodextrin, MA; gum arabic, GA; and hydrolyzed collagen, HC) on the production of white acai (WA) powder via freeze drying and spouted bed drying. The yield, moisture content, total polyphenol content (TPC), antioxidant activity (AAT), hygroscopicity, solubility, fluidity, color, and chemical structures of all WA powders were evaluated. The yield (≥ 75.40%) and moisture content (≤ 4.93 g 100 g⁻¹) of freeze-dried powders did not differ statistically (<i>p</i> &gt; 0.05), regardless of the carrier agent used. The addition of MS or HC to spouted bed drying increased the yield (≥ 42.70%), and the moisture content of the corresponding WA-HC powder was ≥ 6.00 g 100 g⁻¹. The WA-MS powders were least soluble (≤ 48.96%) and hygroscopic (≤ 13.73 g 100 g⁻¹). The WA-MA and WA-GA powders showed higher TPC (≥ 8.52 mg EAG g⁻¹) and AAT (≥ 42.75 μmol ET g⁻¹). In addition, they were more soluble (≥ 94.36%), hygroscopic (11%–15% according to the Carr index), and preserved the original color of the pulp better than those of the other formulations. The chemical structures of all WA powders were the same as those of the WA pulp. This indicates the efficient encapsulation of bioactive compounds and the preservation of the functional groups of the original raw material, even after drying. The findings highlight WA powder for diversifying açaí-derived products and suggest potential process improvements.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466288","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":"Study on the Correlation Between Water Content of Peanut Kernel, Water Phase State and Electrical Impedance Spectrum Parameters","authors":"Zhanwei Dong,&nbsp;Longlong Feng,&nbsp;Zhixia Liu,&nbsp;Jun Zhao,&nbsp;Jing Wang,&nbsp;Meiyue Zhang","doi":"10.1111/jfpe.70057","DOIUrl":"https://doi.org/10.1111/jfpe.70057","url":null,"abstract":"<div>\u0000 \u0000 <p>In an effort to develop a novel approach for detecting the moisture content of peanut kernels and enhancing detection efficiency, this study employed electrical impedance technology, and low-field nuclear magnetic resonance technology to investigate the relationship between water phase state, impedance values (real and imaginary components), phase angle, and moisture content of peanut kernels ranging from 10.4% to 41.0%. The findings revealed that water in the peanut kernel mainly gathered in the middle part of the two cotyledons. As the moisture content escalates from 10.4% to 41.0%, the ratio of free water to bound water decreased from 6.3:1 to 1.9:1. The highest correlation coefficient was observed between the real part of impedance and moisture content, whereas the phase angle exhibited the lowest correlation coefficient. The real part of impedance emerged as the most effective impedance spectrum parameter for modeling the moisture content of peanut kernels. Furthermore, the relationship between electrical impedance spectrum parameters, and water content was found to be frequency-dependent, with the highest correlation between the real part of impedance and water content observed in the frequency range of 1–4 MHz, yielding an <i>R</i>² value of 0.986. These research outcomes offer valuable insights for advancing the development of rapid and nondestructive moisture content detection technologies for peanut kernels utilizing resistance methods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456031","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}