Journal of Food Process Engineering最新文献

{"title":"Numerical Method-Based Grain Temperature Distribution of Semi-Underground Double-Storey Squat Silos During Static Storage","authors":"Libing Jin,&nbsp;Doudou Zhu,&nbsp;Chuang Li,&nbsp;Linran Qiao,&nbsp;Xu Wang,&nbsp;Qiang Wu","doi":"10.1111/jfpe.70032","DOIUrl":"https://doi.org/10.1111/jfpe.70032","url":null,"abstract":"<div>\u0000 \u0000 <p>Grain temperature (GT) is a crucial factor in determining the safety of grain storage. To elucidate the evolution rule of grain storage temperature distribution (TD) in semi-underground double-storey squat silos (SUDSSS), a numerical model of the TD of stored grain was constructed. A numerical model of the TD of the grain bulk (GBUL) in the squat silo and the underground silo was developed, and the model was validated through field experiments. Then, a numerical model of the TD of the GBUL in SUDSSS was established. The TD of storage grain in SUDSSS was analyzed by numerical simulation, and the 1-year temperature variation rule of stored grain in the static storage in SUDSSS was obtained. The study shows that (1) the GT within 2 m of the silo wall in the aboveground layer of the SUDSSS, was found to vary significantly with a range of 10.62°C–27.37°C based on the variation of the outside temperature. The GT in the underground layer remains at a quasi-low temperature throughout the year, with an average temperature of no more than 17°C. (2) The original GTs are set at varying levels in a SUDSSS. The temperature differential between the average GT and the original GT after 1 year of storage is 2.21°C, 1.79°C, 1.51°C, 1.13°C, and 0.34°C, respectively, in the aboveground layer. If the original temperature is relatively low, the greater the temperature change after 1 year of storage, which is still well below 20°C, long-term storage requires a lower original GT. (3) The temperature change of paddy in the SUDSSS was the most pronounced during the storage period. The temperature differential between the paddy stored in the aboveground layer for 8 months and the initial is 2.15°C, and the differential is 0.77°C when stored in the underground layer for 12 months. The temperature change of wheat and maize during storage was minimal, whereas the temperature of paddy exhibited significant fluctuations. (4) The maximum temperature differential of 15 and 3 m in condition one is 2.08°C and 2.28°C, respectively. An increase in grain height results in a reduction in temperature change during storage. Comprehensive different grain loading conditions, the GT in the peripheral area of the aboveground layer and the mean temperature of the underground layer discernible change with the varying grain loading heights. Furthermore, the temperature fluctuations of the aboveground and underground layers are largely independent of one another.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112355","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 Effect of Electromagnetic Field Preservation and Frozen Storage on the Quality of Mutton","authors":"Xi Wang,&nbsp;Wei Su,&nbsp;Rongmei Zhou,&nbsp;Yingchun Mu","doi":"10.1111/jfpe.70030","DOIUrl":"https://doi.org/10.1111/jfpe.70030","url":null,"abstract":"<div>\u0000 \u0000 <p>The study aims to explore the quality changes of mutton during different storage processes in order to identify optimal mutton preservation techniques. This research employs frozen storage (FS) and electromagnetic field preservation (EP) to store and preserve Guizhou white mutton (WG) and Qianbei Ma mutton (QG). The results showed that with the extension of storage time, EP treatment was able to inhibit the increase in cooking loss and TBARS (thiobarbituric acid reactive substances) values in mutton. The TVC (total viable count) and TVB-N (total volatile salt base nitrogen) values in the EP group for both mutton types did not exceed the safety limits throughout the storage period. Under both storage methods, 75 volatile flavor compounds were detected in WG, and 72 volatile flavor compounds were detected in QG, with alcohols and aldehydes being the most abundant compounds in both types of mutton. Compounds such as hexanol, 1-octene-3-ol, nonanal, octanal, and hexanal were significant volatile compounds showing notable differences between the two mutton types under both storage methods, with the EP group consistently having higher levels of these compounds during storage compared with the FS group. Therefore, EP technology helps maintain the quality of mutton, providing important theoretical support for the application of EP technology in the storage of mutton products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112350","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":"Freezing Characteristics of Beef Chunks by Air Blast Freezing Under Different Conditions","authors":"Peiyong Ni,&nbsp;Jiawen Yan,&nbsp;Xiangli Wang,&nbsp;Xuewen Zhang,&nbsp;Xiang Li","doi":"10.1111/jfpe.70037","DOIUrl":"https://doi.org/10.1111/jfpe.70037","url":null,"abstract":"<div>\u0000 \u0000 <p>In order to achieve energy-saving in fast freezing equipment, it is necessary to understand the factors that affect food freezing time. A fluid structure coupling model was established for the freezing process of beef in a freezing room. A total of 45 simulation areas were set with 9 racks and 5 beef chunks on each rack. In the model, the specific heat capacity of the packages was defined as a function of temperature. The core temperatures of the frozen load chunks instead of real beef were measured to verify the correctness of the model. The airflow velocity, air temperature and frozen product temperatures were simulated at different frozen product positions, fan outlet velocities and temperatures. The freezing rates, local Reynolds numbers and wall adjacent heat transfer coefficients were obtained for the chunks. The result shows that the uneven distribution of airflow velocity directly leads to differences in the freezing and heat transfer characteristics of each frozen product. A large vortex with lower airflow velocity and higher airflow temperature in the middle area of the quick-freezing room causes a slower freezing rate of frozen products. The highest freezing rate is 1.67 cm/h among 45 chunks, and most chunks have a freezing rate greater than 1 cm/h. The variations of the freezing rates are basically consistent with the local wall adjacent heat transfer coefficients within the range of 17.8 to 52.2 W/m² K. The findings of this article can help provide the appropriate freezing parameters, elucidate the freezing characteristics of beef and offer optimization suggestions for the freezing process of fast freezing rooms.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112352","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":"Technoeconomic Feasibility and Environmental Impact of Producing Milk Protein-Rich Orally Self-Disintegrating Puffs Using Supercritical CO2 Extrusion","authors":"Mohammad Anwar Ul Alam,&nbsp;Jessica A. Uhrin,&nbsp;Syed S. H. Rizvi","doi":"10.1111/jfpe.70021","DOIUrl":"https://doi.org/10.1111/jfpe.70021","url":null,"abstract":"<div>\u0000 \u0000 <p>The present market for orally self-disintegrating puffs designed for infants is carbohydrate-based (over 85%), therefore lacking in protein and the capacity to induce prolonged satiety. This product category overlooks the dietary requirements of older adults afflicted with swallowing difficulties or lactose intolerance. To address this gap, a combination of milk protein concentrate (MPC), raspberry powder (2.5%RP), and lactose hydrolyzed skim milk powder (LHSMP) was used to produce nutritious puffs by supercritical fluid extrusion (SCFX). This study seeks to evaluate the technoeconomic feasibility of elderly and baby puffs using SCFX. A low-temperature, low-shear SCFX process with CO₂ was employed to produce orally self-disintegrating puffs, featuring protein levels of approximately 52.1% (SCFX elderly puffs) and 49.8% (SCFX baby puffs), exhibiting similar disintegration characteristics (<i>p</i> &gt; 0.05) to commercial baby puffs. Through 12 h of daily production run, the margin of safety was calculated to be 29.12% for elderly and 29.20% for baby puffs where the break-even point was 0.76 years for both types of puffs. The costs of elderly and baby puffs were calculated to be $42.93/kg and $42.80/kg, respectively. These costs align favorably with carbohydrate-based commercial puffs (USD 50.24–66.88/kg). The SCFX system (1.03 kW/h) consumes similar energy as conventional extrusion (0.98 kW/h) but has a lower carbon footprint per unit extractable protein (1686.11–2438.12 kg) compared to conventional extrusion (5052.78–7313.72 kg). In conclusion, the processing and marketing of SCFX elderly and SCFX baby puffs are technoeconomically feasible, potentially profitable, nutritious, and present an attractive opportunity for entry into the consumer product market.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112351","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":"Application of Artificial Neural Network (ANN) in Ultrasound-Assisted Extraction of Bioactive Compounds","authors":"Sourav Chakraborty,&nbsp;Maitreye Das,&nbsp;Tabli Ghosh,&nbsp;Kshirod Kumar Dash","doi":"10.1111/jfpe.70028","DOIUrl":"https://doi.org/10.1111/jfpe.70028","url":null,"abstract":"<div>\u0000 \u0000 <p>Artificial neural network (ANN) is regarded as a promising tool among the recent trends of modeling methodologies for the nonlinear mapping of multiple variables. In the case of the ultrasound-assisted extraction (UAE) process, the majority of the response-based predictive models are administered with nonlinear modeling approaches. Numerical models provide restricted extension and abilities to show such nonlinear prescient conditions. Due to this, ANN modeling gets considerable scope for effectively mapping the variables. In addition, the essential of no prior specific, in the event that there ought to emerge an event of fitting the data or information, make ANN the most popular and compelling one for modeling the extraction process. This paper provides the basics of principles and applications of ANNs in process modeling and optimization of different UAE-based extraction perspectives. In addition, the prevalence of the UAE process in diverging from other extraction methods is highlighted. Further, the impact of various process factors like ultrasound intensity, exposure time, and temperature during the UAE interaction and their prescient modeling approaches for efficient controlling of the responses are detailed. Hence, this review would be useful for modeling and optimization of thermal and non-thermal-based extraction processes, which would assist the food processing industries to improve food quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112349","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 Thermal Processing on the Quality Attributes of Honey: A Comprehensive Review","authors":"Rohan Avinash Bhure,&nbsp;Masud Alam,&nbsp;Vikas Nanda,&nbsp;Vikas M. Pawar,&nbsp;Sachin Saxena","doi":"10.1111/jfpe.70033","DOIUrl":"https://doi.org/10.1111/jfpe.70033","url":null,"abstract":"<div>\u0000 \u0000 <p>Nectar collected by bees from diverse origins, at different time points throughout the year, under different environmental conditions, and from diverse flora influences the composition of the honey. However, intensive migratory beekeeping practices and unhygienic extraction methods can compromise its aesthetic appeal, nutritional quality, and microbiological safety. Thermal treatment is a critical step in industrial honey processing, aimed at extending shelf life by reducing moisture content, improving viscosity for efficient handling, transportation, and packaging. Despite these advantages, thermal processing can adversely affect honey's quality by increasing hydroxymethylfurfural (HMF) levels and reducing diastase activity, both key indicators of honey's freshness and quality. Although typical HMF levels in honey are generally considered safe, concerns about its potential carcinogenicity in specific food items, though minimal, underscore the need for careful processing. This review comprehensively examines the effects of thermal treatments on honey's quality attributes, including its nutritional, sensory, and microbiological properties. It also highlights strategies to moderate the negative impacts of heat treatment, ensuring the production of high-quality honey with lower HMF content and preserved bioactivity. Future research directions are discussed to optimize processing techniques, addressing safety concerns while maintaining honey's unique biological and functional properties.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110973","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":"Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure","authors":"Samella Fabiane Piva,&nbsp;Ana Cristina Freitas de Oliveira Meira,&nbsp;Larissa Carolina de Morais,&nbsp;Ana Claúdia Silveira Alexandre,&nbsp;Jaime Vilela de Resende","doi":"10.1111/jfpe.70027","DOIUrl":"https://doi.org/10.1111/jfpe.70027","url":null,"abstract":"<div>\u0000 \u0000 <p>Whole strawberries were frozen after being impregnated with solutions of ora-pro-nóbis mucilage (MOPN) or pectin at concentrations of 0%, 0.5%, and 1.0% (w/v), CaCl₂ at concentrations of 0.5% and 1.0% (w/v), and sucrose at concentrations of 5.0% and 10% (w/v). The strawberries were vacuum impregnated for 2 h with a controlled pressure of 64.3 kPa, and the rheological behavior of the solutions was evaluated before and after vacuum impregnation. In the strawberries, the texture and cell fluid losses, total soluble solids, pH, titratable acidity, and bioactive compounds were analyzed before and after processing. The microstructures of the frozen samples were evaluated by low-vacuum electron microscopy. The impregnation process influenced the rheological parameters, and the solutions showed Newtonian or non-Newtonian (<i>n</i> &lt; 1) behavior. The treatment with MOPN efficiently reduced the cell fluid loss and texture loss in the thawed strawberries. Compared with pectin, these samples more effectively preserved the anthocyanin content and showed less reduction and oxidation of β-carotene from the β-carotene/linoleic acid system. For the treatments with MOPN or pectin combined with sucrose and CaCl₂, the values for the milligrams ascorbic acid/100 g of strawberry and 1,1-diphenyl-2-picrylhydrazyl (DPPH) were statistically similar to those of the fresh fruit. Microstructural analysis by low-vacuum SEM confirmed that the vacuum impregnation process was able to incorporate the solutions inside the microstructure of whole strawberries. Compared to pectin solutions, MOPN solutions have potential for use as cryoprotectants of fruits.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110283","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":"Hot-Air-Assisted Infrared Drying for Marinated Anchovy: Effects of Spice Blends on Drying Characteristics and Quality","authors":"K. C. Neethu,&nbsp;D. S. Aniesrani Delfiya,&nbsp;S. Remya,&nbsp;S. Murali,&nbsp;George Ninan","doi":"10.1111/jfpe.70026","DOIUrl":"https://doi.org/10.1111/jfpe.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examined the drying characteristics and quality of raw and marinated anchovy using a hot-air-assisted pilot-scale infrared (IR) dryer. Anchovy was marinated with various Indian spice blends and dried for 3 h under controlled conditions. Four marinade formulations were tested: M1 (0.5% salt, 0.25% red chili powder, 0.25% turmeric powder), M2 (1% salt, 0.25% red chili powder, 0.25% turmeric powder), M3 (1% salt, 0.5% red chili powder, 0.5% turmeric powder), and M4 (0.5% salt, 0.5% red chili powder, 0.5% turmeric powder), along with a control. Both marination and drying time significantly affected the final moisture content (<i>p</i> ≤ 0.001). The highest drying rate was observed for M3 (1.442 g/g dry matter/h) and the lowest for raw anchovy (1.389 g/g dry matter/h). Tukey's analysis revealed significant differences in drying rates between M3 and other marinated samples, as well as between raw and certain marinated samples, highlighting the effect of marination on drying efficiency. The diffusion approach model worked best with M3 anchovy. Effective moisture diffusivity values ranged from 7.003 × 10⁻⁹ to 8.913 × 10⁻⁹ m²/s, with a highest value reported for M3. The results signify the opportunities to improve the hot-air-assisted infrared (IR-HA) drying process and potentially reduce drying time and certainly energy usage. The findings emphasize that spice blends influence both drying characteristics and sensory attributes, offering valuable insights for refining marination strategies to enhance flavor, consistency, and product quality. Marinating before drying is recommended as a method to add the value to anchovy. The economic analysis revealed that the payback period for the IR-HA dryer when used to dry marinated anchovy is 0.88 years.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110286","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":"“Electrohydrodynamic Drying: A Comprehensive Review of Design Considerations and Quality Effects on Dried Fruits and Vegetables”","authors":"R. Prakasha,&nbsp;G. M. Vinay,&nbsp;H. Pandey,&nbsp;Paresh M. Bhoi","doi":"10.1111/jfpe.70029","DOIUrl":"https://doi.org/10.1111/jfpe.70029","url":null,"abstract":"<div>\u0000 \u0000 <p>Electrohydrodynamic (EHD) drying, an emerging non-thermal technology, gains favor for its simple construction, energy efficiency, and superior dried product quality. Operating at ambient temperature, it preserves a product's original characteristics. This study delves into EHD drying's mechanism, electrode selection, and design considerations, emphasizing its impact on vitamins, color, and bioactive compounds in fruits and vegetables. A comparative analysis with traditional and innovative drying methods is included, exploring combined and EHD-assisted techniques for improved organoleptic and nutritional qualities. While, currently it is limited to lab-scale, scaling up EHD drying holds promise for ensuring nutritional security, with considerations on various limiting factors and future potential.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110284","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 Novel Banana-Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development","authors":"Xin Wang,&nbsp;Min Zhang,&nbsp;Tiantian Tang,&nbsp;Baoguo Xu,&nbsp;Zhimei Guo","doi":"10.1111/jfpe.70017","DOIUrl":"https://doi.org/10.1111/jfpe.70017","url":null,"abstract":"<div>\u0000 \u0000 <p>3D printing is an important way of food processing. However, some fruit and vegetable materials, such as bananas, are prone to oxidative browning during 3D printing. In this study, different mass ratios of banana paste and potato whole powder were used to prepare the banana-based system, which was applied as printing materials to investigate the effects of different oxygen content in the printing environment on the browning of the banana-based system. Results showed that the optimal printing material ratio of banana paste and potato whole powder was 87.5%:12.5%. With the lower oxygen content in the printing environment, the browning degree of the banana-based material during the printing process was smaller, and the loss degree of phenols, flavonoids, and antioxidant capacity was less. When the oxygen content was &lt; 1%, there was no visual browning. This study is the first to systematically explore how controlled oxygen environments can inhibit browning during the 3D printing of banana-based materials, providing a foundation for inhibiting the browning of easily oxidative systems during 3D printing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110364","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}