Journal of Food Process Engineering最新文献

{"title":"An Intelligent Guava Grading System Based on Machine Vision","authors":"Yinping Zhang,&nbsp;Joon Huang Chuah,&nbsp;Anis Salwa Mohd Khairuddin,&nbsp;Dongyang Chen,&nbsp;Jingjing Li,&nbsp;Chenyang Xia","doi":"10.1111/jfpe.14753","DOIUrl":"https://doi.org/10.1111/jfpe.14753","url":null,"abstract":"<div>\u0000 \u0000 <p>Ensuring efficient grading of guavas is crucial for timely postharvest storage and maximizing profits. Currently, the subjective nature of manual grading underscores the need for more sophisticated methodologies. However, employing machine vision for intelligent grading faces hurdles due to the diverse characteristics of guavas and the high development costs. This research targets the limitations in the guava grading process and introduces an intelligent system to overcome them. The system's structure and operational procedures were outlined, establishing diverse standards encompassing guava color, shape, size, and integrity. Image capture and preprocessing of guavas are completed. Employing the RGB model, the study performed color feature extraction and guava recognition, alongside diameter and integrity assessment through edge detection. Following a thorough analysis of various models, ResNet50 emerged as the preferred choice for guava image evaluation and depth recognition. Subsequently, an intelligent guava grading system was developed using Microsoft Visual Studio 2017. Experimental results demonstrated outstanding grading accuracy of 98.05%, with grading speed averaging 5.47 times faster than manual methods. Compared to traditional manual grading techniques, the system excelled in work efficiency, speed, reliability, and robustness.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641563","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":"Effect of Different Pretreatments on Drying Characteristics and Physicochemical Properties of Apricot (Prunus armeniaca L.)","authors":"Merve Silanur Yilmaz,&nbsp;Ozge Sakiyan,&nbsp;Asli Isci","doi":"10.1111/jfpe.14757","DOIUrl":"https://doi.org/10.1111/jfpe.14757","url":null,"abstract":"<p>In this study, apricot samples were dried by using different drying methods (tray drying, microwave drying, and freeze drying). Moreover, different pretreatments (infrared, ultrasound, and treatment with dipping green tea extract) were also applied to the samples. The effect of process conditions on physical and chemical quality of dried apricot samples were investigated. It was aimed to come of age of these technologies as an alternative to conventional pretreatments. Among all drying techniques, the shortest processing time was achieved by microwave drying at 270 W. Midilli was found to be the best model that fits the moisture ratio values among 10 thin layer models. Freeze dried samples had the lowest water activity which ranged from 0.2260 to 0.4868 and rehydration capacity of dried samples were found to be between 2.40 and 3.09. Besides, it was found that the total phenolic content of dried apricots varied between 99.24 and 512.60 mg GAE/100 g dry matter. In addition, the maximum antioxidant activity values for microwave drying (270 W) were obtained in the green tea extract pretreated samples and calculated to be 1.85 ± 0.01 mg TE/g dry matter. NMR and SEM analysis were also applied to the samples. To sum up, it can be declared that microwave technology and green tea extract pretreatments were superior and had beneficial impacts on the end product's quality.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14757","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641564","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":"Simulation Study on Heat and Moisture Transfer in Cross-Flow Drying Aeration of Bulk Corn in a Cone-Bottom Silo Using Natural and Low-Temperature Air","authors":"Kaimin Yang,&nbsp;Xiaoqian Dong,&nbsp;Yuancheng Wang,&nbsp;Fengjiao Chu","doi":"10.1111/jfpe.14774","DOIUrl":"https://doi.org/10.1111/jfpe.14774","url":null,"abstract":"<div>\u0000 \u0000 <p>Using variable temperature and relative humidity of natural air based on local climatic conditions for natural drying aeration of grain is an energy-saving and efficient method. The study of heat and moisture transfer within grain piles during natural air and low-temperature air drying aeration of bulk corn in low-humidity areas, which can provide theoretical support for selecting efficient and low-consumption grain drying processes and practical applications. In this study, the mathematical model of the coupled heat and moisture transfer dynamics in the dry silo was verified using experimental datum of grain storage drying aeration experiment, and the relative error was less than 5% between the simulated and the experimental datum. Based on this validated model, the temperature and moisture content variations of in-silo bulk corn drying were simulated by computational fluid dynamics (CFD) numerical simulation techniques. The simulations included continuous drying aeration with daily average, hourly average temperature and relative humidity of the local natural air, and low-temperature air drying aeration with heated up to 3°C over the ambient temperature, as well as intermittent drying aeration. Drying effectiveness and economic efficiency were also analyzed and evaluated. The costs for continuous drying aeration with hourly average of natural air and low-temperature, intermittent drying aeration with hourly average of natural air are 0.032, 0.042, and 0.016 CNY/kg, respectively. Compared to traditional high-temperature hot air drying, the costs of these methods were reduced by 0.048, 0.038, and 0.064 CNY/kg, respectively.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142596202","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":"Optimizing the Precipitation of Bioactive Compounds From Extracted Curcuma longa Linn. Using Gas Anti-Solvent Process","authors":"Manop Charoenchaitrakool,&nbsp;Chatchai Lengmangmee,&nbsp;Patcharaporn Youngkum","doi":"10.1111/jfpe.14771","DOIUrl":"https://doi.org/10.1111/jfpe.14771","url":null,"abstract":"<div>\u0000 \u0000 <p>Turmeric is a medicinal herb that can be used in a wide range of applications, such as food ingredients, cosmetics, and traditional medicine. The active ingredients found in turmeric are curcumin (CUR), desmethoxycurcumin (DMC), and bisdesmethoxycurcumin (BMDC). The aim of this research was to precipitate the active ingredients from a turmeric extract using the gas anti-solvent process with carbon dioxide as the anti-solvent. The effects of solvent type (ethanol, methanol, and acetonitrile), precipitation temperature (25°C–45°C), and CO₂ flow rate (4–12 mL/min) on the amount of precipitates were investigated using the Box–Behnken design of experiments. The precipitates were analyzed for curcuminoids and CUR content using HPLC and were tested for antioxidant activity. It was found that solvent type and temperature were significant variables at a 5% significance level on the amount of precipitates. Using a mixture of ethanol and methanol (77.5% v/v ethanol) with a polarity index of 4.48 as the solvent, a precipitation temperature of 25.40°C, and a CO₂ flow rate of 7.56 mL/min was found to be the optimal conditions for achieving the highest amount of precipitates. At the optimal conditions, the amounts of curcuminoids and CUR precipitates were found to be 27.33 ± 0.23 and 13.30 ± 0.12 mg/5 mL of extracted solution, respectively. In the antioxidant studies, the Trolox equivalents found in the products at the optimal conditions using DPPH and ABTS assays were 38.19 ± 0.17 and 65.96 ± 2.36 mg/5 mL of extracted solution, respectively. The total phenolic content was found to be 30.84 ± 1.80 mg/5 mL of extracted solution.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579583","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":"The Impact of Drying Techniques on Stabilizing Microencapsulated Astaxanthin From Shrimp Shells: A Comparative Study of Spray Drying Versus Freeze Drying","authors":"Parvin Sharayei,&nbsp;Abbas Rohani,&nbsp;Yeganeh Sabeghi,&nbsp;Danial Gandomzadeh","doi":"10.1111/jfpe.14755","DOIUrl":"https://doi.org/10.1111/jfpe.14755","url":null,"abstract":"<div>\u0000 \u0000 <p>The research aimed to study how different drying methods (spray and freeze drying) affect the release kinetics of microencapsulated astaxanthin in various environmental conditions. Shrimp shell extract containing astaxanthin was encapsulated using different wall components (maltodextrin with different dextrose equivalents and modified starch) via a simplex lattice mixture design. The encapsulated extract was then subjected to storage at different temperatures (25°C ± 2°C and 2°C ± 4°C) and humidity conditions (52% ± 2% and 75% ± 2%), as well as exposure to UV light (four 15 W lamps, 254 nm, for 10 h). The release kinetics of astaxanthin were analyzed using various models (page, Newton Korsmeyer–Peppas model, Modified Henderson and Pabis, Diffusion approach, and Two-term exponential). The evaluation results of correlation coefficient (<i>R</i>²), root mean square deviation (RMSE), and mean absolute percentage error (MAPE) values of different models showed that the astaxanthin degradation followed a two-term exponential kinetics in both types of microcapsules. Astaxanthin degradation increased with higher temperatures, humidity, and UV light exposure. However, microcapsules with equal wall compound ratios exhibited better preservation of astaxanthin. The study also emphasized the significance of optimizing storage conditions and wall materials for microencapsulated astaxanthin, as well as the utility of the two-term exponential model in enhancing stability and shelf life.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574074","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":"A Comprehensive Analysis of Apricot Drying Methods via Multi-Criteria Decision Making Techniques","authors":"Aslı Abdulvahitoglu,&nbsp;Adnan Abdulvahitoglu,&nbsp;Nurten Cengiz","doi":"10.1111/jfpe.14759","DOIUrl":"https://doi.org/10.1111/jfpe.14759","url":null,"abstract":"<p>Food and food safety have been among the most important issues for people throughout history. Societies have always tried to be self-sufficient in food and have avoided becoming dependent on foreign sources. However, the fact that most foods are seasonal and the increasing population's food consumption have revealed the need to preserve foodstuffs for a long time. The old and well-known method used today for extending shelf life is the drying process. The drying process is preferred over other preservation methods for reasons such as being more economical, easier to transport, having a longer shelf life, more concentrated nutritional value, and containing fewer additives. This ensures that dried foods are of higher quality in terms of physical, chemical, microbial properties, and nutritional values compared to other packaged foods. While the drying process was traditionally done over a long period, technological advancements have led to the production of higher quality and more valuable commercial products in a shorter time. In this study, traditional and technological methods used in drying apricots were compared according to the parameters determined by experts in the field. Since multiple parameters are effective in the comparison, Multi-Criteria Decision Making (MCDM) techniques were used. The optimum apricot drying method was determined by combining the results obtained from different MCDM techniques with the Borda rule.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14759","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525070","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":"Improvement in uniformity of co-linear pulsed electric field treatment chamber by sub-electrodes and its optimization","authors":"Jin-Hak Kim,&nbsp;Gum-Hae Ham,&nbsp;Sang-Jin Kim,&nbsp;Yong-Son Choe","doi":"10.1111/jfpe.14727","DOIUrl":"https://doi.org/10.1111/jfpe.14727","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The uniformity of performance parameters such as electric field and temperature for a co-linear pulsed electric field (PEF) processing system is one of main factors affecting the processing effect and quality of liquid food. We have proposed a co-linear PEF treatment chamber configuration with sub-electrodes to improve the uniformity and processing efficiency. We have first examined how the position of the sub-electrodes alone affects the uniformity of the performance parameters. Then, we have investigated the variation of the uniformity while changing simultaneously the electrode radius, inter-electrode gap, and position of sub-electrodes. As a result, we have found that the most uniform field could be obtained when the electrode radius is 5.5 mm, the inter-electrode gap is 15 mm, and the sub-electrodes situate at the middle of the chamber. In this chamber, the region between 95% and 105% of the average electric field covers 83%, which shows much improvement compared to the formers' results, 69.5% and 76%, respectively. Also, the optimal treatment chamber provides greater average electric field under the same voltages as the voltages reported by the formers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>A novel treatment chamber with sub-electrodes is proposed for pulsed electric fields food processing. The improved treatment design was obtained by changing position of sub-electrodes, inner radius of electrodes and distance between electrodes. The more uniform electric field was obtained in treatment region. The temperature distribution was more uniformed by increasing flow rates and uniformed electric field strength. The treatment throughput was increased by sub-electrodes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525067","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":"Ultrasound-Assisted Extraction of Bioactive Compounds From Sucupira (Pterodon pubescens) Fruit: Chemical Characterization and Antimicrobial Activity","authors":"Israel Luna Alves,&nbsp;Caroline Carboni Martins,&nbsp;Fabíola Ayres Cacciatore,&nbsp;Patricia da Silva Malheiros,&nbsp;Ligia Damasceno Ferreira Marczak,&nbsp;Simone Hickmann Flôres,&nbsp;Giovana Domeneghini Mercali","doi":"10.1111/jfpe.14752","DOIUrl":"https://doi.org/10.1111/jfpe.14752","url":null,"abstract":"<div>\u0000 \u0000 <p>The sucupira fruit (<i>Pterodon pubescens</i>) contains a valuable oil characterized by high levels of fatty acids and an abundance of bioactive compounds, such as flavonoids and terpenoids. This study aimed to evaluate the use of ultrasound-assisted extraction to obtain sucupira fruit oil through a complete 2² factorial rotational design. The effects of ultrasound intensity (%) and ethanol concentration (%) on lipid content, antioxidant capacity, color, and reducing capacity were assessed. The maximum lipid content was 26.9/100 g, which was significantly higher than that obtained by the Soxhlet method (23.4/100 g). The extract obtained at the optimized conditions (90% ultrasound intensity and 80% ethanol concentration) showed antimicrobial activity against <i>Salmonella</i> and <i>Escherichia coli</i> cocktails. Compounds such as β-caryophyllene, caryophyllene oxide, α-humulene, α-copaene, and spathulenol, responsible for biologically relevant activities, were identified in the extract through GC/GC–MS. HPLC–MS/MS identified compounds such as catechin, luteolin, quercetin, taxifolin, among others.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525069","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":"Detection of walnut internal quality via improved YOLOv5 and x-ray imaging","authors":"Jiale Lei,&nbsp;Weiqiang Zheng,&nbsp;Liping Zhang,&nbsp;Wentao Lv,&nbsp;Yihao Li","doi":"10.1111/jfpe.14742","DOIUrl":"https://doi.org/10.1111/jfpe.14742","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study proposes a walnut target detection algorithm based on improved YOLOv5 and x-ray imaging to meet the demand for internal quality detection and removal in the Xinjiang walnut industry. By replacing the C3 module in the backbone layer with the C2f module and the couple-head in the head layer with the decouple-head, the algorithm reduces computational complexity, enhances robustness and generalizability, and retains more spatial information, thereby improving the performance of multicategory small target detection. In addition, this paper replaces the original CIOU loss function with the EIOU loss function to improve the convergence speed of the algorithm's accuracy and boundary aspect ratio. Compared with the original model, the improved model, improved YOLOv5, maintains the same average precision for normal walnuts while increasing the average precision for shriveled walnuts and empty-shell walnuts by 8.2% and 0.4%, respectively. Compared with other mainstream models, such as VGG16, ResNet50, YOLOv5s, YOLOv7, YOLOv8s, YOLOv9s, and YOLOv10s, this model achieves the highest detection accuracy and good detection performance, with a single-image detection time of 11.9 ms, meeting the requirements for real-time detection. This work lays a foundation for automatic robot detection of the internal quality and removal of walnuts, showing practical application potential.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Xinjiang stands as a prominent producer of walnuts; however, due to the decentralized nature of its cultivation and management processes, a notable prevalence of internal empty shells and shrinkage is observed, which substantially diminishes their commercial value. The integration of YOLOv5 with x-ray imaging technology promises to enhance the precision of internal quality assessments of walnuts. The improved YOLOv5 model, as delineated in this study, exhibits the highest detection accuracy when benchmarked against a multitude of other models. It achieves a detection latency of merely 11.9 ms per image, thereby satisfying the stringent demands for real-time detection applications. This model is designed for integration into x-ray systems with an adjunctive sorting mechanism, which facilitates the inspection and exclusion of defective walnuts on conveyor belts.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525062","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":"Experimental Research of the Drying Behavior of White Cabbage Leaves With Three Different Geometries in a Wind Energy-Assisted Hybrid Hot Air Dryer","authors":"Volkan Aslan,&nbsp;Halil Atalay","doi":"10.1111/jfpe.14746","DOIUrl":"https://doi.org/10.1111/jfpe.14746","url":null,"abstract":"<p>In this paper, the performance of a wind energy-supported hybrid hot air dryer was examined experimentally. Wind energy provided overall electrical energy needed for the activation of the dryer. In the experiments, the drying behavior of white cabbage leaves with the same surface area and three different geometries: circle, rectangle, and square cross-section was examined using three different constant temperatures (50°C, 60°C, and 70°C), and two different constant air speeds (0.5 and 1 m/s). The main purpose of using different geometries during the drying process was to determine the optimum cross-section and working parameters for white cabbage leaves. The based aim of the study was to contribute to both increasing the energy efficiency of processes that cause high energy consumption, such as drying, and ensuring their continuity throughout the four seasons, by using a clean renewable energy source such as wind. Consequent the experiments, it was seen that the drying time decreased by approximately 52.63% and the energy consumption reduced by approximately 47.9% with the increase in temperature and air speed in rectangular-sectioned cabbages compared to other geometries. In addition, in the longest-term experiment, a maximum of 40% of the stored energy was used. This revealed that the developed hybrid system has approximately 52.5% higher energy efficiency than other drying units supporting with PV panels and also provides an average at the rate of 45% advantage in terms of product drying time.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14746","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447799","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}