Journal of Food Process Engineering最新文献

{"title":"The Impact of Stator Geometric Design on the Power Consumption in Continuous High-Shear Mixers","authors":"Menglin Ming,&nbsp;Hongyang Wang,&nbsp;Xinjun Yang,&nbsp;Dongxiang Wang,&nbsp;Fangyang Yuang,&nbsp;Wei Yu,&nbsp;Jiyun Du","doi":"10.1111/jfpe.70194","DOIUrl":"https://doi.org/10.1111/jfpe.70194","url":null,"abstract":"<div>\u0000 \u0000 <p>Although continuous high-shear mixers are extensively employed in mixing, emulsification, and fragmentation processes across various industries, the design and implementation of their stators predominantly rely on empirical experience. Information regarding the power consumption of mixers with diverse designs remains relatively scarce. This study investigates the influence of stator geometry on the power consumption and flow rate of continuous high-shear mixers. Systematic experiments were conducted using nine stators with varying slot widths, slot areas, and slot angles. The results indicate that both slot width and slot area significantly affect mixer performance, while the influence of slot angle is more complex. Under controlled conditions, increasing slot width resulted in higher flow rates and lower power consumption, whereas enlarging the slot area led to increases in both flow rate and power consumption. Furthermore, alterations in slot angle displayed inconsistent effects on mixer performance. The research findings provide valuable practical guidance and a new perspective for the design of emulsification equipment in the food processing industry, aiming to reduce energy consumption and enhance mixing efficiency.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672947","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 Mechanical Damage on the Quality and Electrical Parameters of Minikiwi Fruits","authors":"Ren Zhang,&nbsp;Longlong Feng,&nbsp;Qiang Cao,&nbsp;Jun Li","doi":"10.1111/jfpe.70157","DOIUrl":"https://doi.org/10.1111/jfpe.70157","url":null,"abstract":"<div>\u0000 \u0000 <p>The mechanical damage caused to fruits during transportation shortens their shelf life considerably. This study proposes a method for nondestructive detection of fruit mechanical damage based on electrical parameters. This study developed a flexible electrode capable of nondestructively acquiring electrical parameters from fruits to measure the electrical parameters of minikiwi fruits under varying degrees of mechanical damage. The results demonstrated the excellent flexibility and stable electrical parameter acquisition capability of the fabricated sensor. The impedance value (<i>Z</i>) exhibited a decreasing trend with prolonged damage duration. At 4 Hz, for a damage duration of 0–2 h, the Z difference reached 2,569,406.1 Ω, whereas at 1 MHz, this discrepancy reduced to 1527.3 Ω. As mechanical vibrations disrupt the integrity of the cell walls, leading to a decrease in free water content, these changes collectively result in impedance reduction. The proposed flexible electrodes demonstrated satisfactory bending resistance, tensile strength, and electrical conductivity, making them suitable for integration into robotic arms for real-time fruit quality assessment during grasping operations. This study provides a theoretical foundation for the development of electrical parameter-based nondestructive detection systems for assessing fruit mechanical damage.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144673138","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 Engineering Approach to Sustainable Aqua-Agriculture Production: Dual Culture of Gracilaria edulis and Penaeus vannamei in a Recirculating Maraponics System","authors":"Sinduja Senthilkumaran,&nbsp;Roseline Jebapriya Gunaseelan,&nbsp;Aiswarya Kudunthirapully Puthanveetil,&nbsp;Rajakumar Sundaram,&nbsp;Santhanam Perumal,&nbsp;Palanisamy Mookkan,&nbsp;Perumal Pachiappan","doi":"10.1111/jfpe.70191","DOIUrl":"https://doi.org/10.1111/jfpe.70191","url":null,"abstract":"<div>\u0000 \u0000 <p>The present study focuses on integrating a recirculating maraponics system (RMS) combining macroalgal cultivation with aquaculture, offering a sustainable approach to address food scarcity challenges and promote a circular bioeconomy. This study comprehensively evaluated the potential of five commercially significant macroalgae species, such as the brown macroalgae <i>Turbinaria conoides, Sargassum polycystum</i>, and the red macroalgae <i>Kappaphycus alvarezii, Gracilaria salicornia</i>, and <i>Gracilaria edulis</i>. The study dealt with quantitative and qualitative phytochemical analysis, biochemical components, pigments, and antioxidative properties for macroalgae selection. Based on the screening, <i>G. edulis</i> exhibited maximum biochemical, phytochemical, and antioxidant properties and has been integrated with the recirculating maraponics system coupled with Pacific white leg shrimp (<i>Penaeus vannamei</i>) production. This screening provided valuable insights into macroalgal composition, highlighting beneficial chemical compounds and their antioxidant capabilities. The selected macroalgae were cultivated in the RMS for 30 days, with analyses every 15 days. Results revealed higher average pigments and daily growth parameters in RMS compared to the control. Additionally, the study investigated feeding regime, growth, and water quality in <i>P. vannamei</i> culture, showing that shrimp in RMS recorded higher growth than controls. This study demonstrates the advantages of integrating macroalgal cultivation with shrimp culture, improving water quality, recycling nutrients, and advancing sustainable aqua-agriculture practices. Furthermore, this integrated approach supports the United Nations Sustainable Development Goal 14 (Life Below Water) by promoting efficient resource utilization, reducing environmental impact, and enhancing marine biodiversity.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672938","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 Damage Characteristics of Loquat Based on Test and Finite Element Method","authors":"Bing Sun,&nbsp;Zhiping Xie,&nbsp;Yiheng Xue,&nbsp;Zongpeng Zhang,&nbsp;Shetan Hu,&nbsp;Xu Mou,&nbsp;Jinping Wu","doi":"10.1111/jfpe.70195","DOIUrl":"https://doi.org/10.1111/jfpe.70195","url":null,"abstract":"<div>\u0000 \u0000 <p>Loquat (<i>Eriobotrya japonica</i>) has extremely high nutritional and medicinal values. However, it is highly susceptible to compressive damage during picking and postharvest handling. This study aims to establish a finite element model to investigate the damage characteristics of loquats under different contact shapes (circle, cirque, dot, and square) and various loads. Material properties of the pericarp and flesh, including elastic modulus and biological yield stress, were measured through tensile and compression tests. A multiscale model of a loquat composed of pericarp, flesh, and core was established using image processing techniques. In compression damage experiments on loquats, the maximum loads that loquats could withstand under circle, cirque, dot, and square contact shapes were measured as 23.39 N, 15.51 N, 11.67 N, and 9.51 N, respectively. The linear fitting coefficients (<i>R</i>²) of force-damage volume were determined to be 0.97, 0.88, 0.96, and 0.98, respectively, indicating a positive linear correlation between force and damage volume. A comparison between simulations and experiments showed that the minimum and maximum errors in damage volume were 3.7% and 18.6%, respectively. The results confirm that the finite element method is reliable for predicting fruit compression damage, providing a theoretical framework for the development of automated equipment for subsequent processing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672810","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":"Flexible Shelling of Camellia Oleifera Fruits Based on Cracking Treatment: Key Components Design and Mechanism","authors":"Jinxiong Liao,&nbsp;Zhili Wu,&nbsp;Mingliang Wu,&nbsp;Yi Wu,&nbsp;Mei'e Zhong","doi":"10.1111/jfpe.70190","DOIUrl":"https://doi.org/10.1111/jfpe.70190","url":null,"abstract":"<div>\u0000 \u0000 <p>Most existing Camellia oleifera fruits (COF) shelling machines were designed utilizing rigid components, leading to a high seed-breakage rate (SBR) and difficulty in seed-shell separation. In this paper, a new mechanical shelling method was developed based on low-temperature air-drying pretreatment coupled with a flexible shelling machine. Through kinetic analysis of the shelling process and critical stress analysis of crack extension of COF, the effects of the flexible shelling component on hitting force and collision contact time were studied, and the key parameters affecting shelling effectiveness were identified. The key shelling components were designed based on theoretical calculation and engineering experience. The response surface optimization tests of key shelling parameters were carried out, with roller speed, shelling gap, and air-drying time as test factors, SBR and shelling rate (SR) serving as performance metrics. The results revealed that utilizing the flexible shelling component can effectively extend collision contact time and reduce hitting force (by 138.1 N), thus reducing impact damage to Camellia seeds. The optimal combination of key shelling parameters was roller speed 250 r min⁻¹, shelling gap 16.8 mm, and air-drying time 2.5 h. Verification tests achieved a 98.7% SR, a 0.02% SBR, and showed that approximately 71.1% of Camellia shells remained complete with no juice leakage, facilitating subsequent sorting. The research results provided technical references for improving COF shelling machines.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672889","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":"Measurement System Based on Microwave Pseudo Waveguide and LSTM Neural Network for Moisture Content of Rice Grains","authors":"Yuqiu Yang,&nbsp;Huan Cai,&nbsp;Junyao Wu,&nbsp;Zixuan Guo,&nbsp;Tao Zhou,&nbsp;Miao Zhang,&nbsp;Nianxing Hou,&nbsp;Wenqing Huang,&nbsp;Xi Jiang,&nbsp;Jungang Yin,&nbsp;Linfeng Deng","doi":"10.1111/jfpe.70188","DOIUrl":"https://doi.org/10.1111/jfpe.70188","url":null,"abstract":"<div>\u0000 \u0000 <p>In this paper, a measurement system based on microwave pseudo waveguide together with transceiver antennas is designed for moisture content of rice grains. The system is modeled and simulated in CST Microwave Studio, and the simulation results prove the feasibility of our scheme. On this basis, an experimental setup is made to verify the simulation results. The scattering parameters (<i>S</i> parameters) with multifrequency sweeping are used to characterize the interaction between the microwave electromagnetic field and rice grains. The collected <i>S</i> parameters are selected in frequency bands to retain the dominant frequency bands and combined with the Long Short-Term Memory (LSTM) neural network to establish a prediction model for moisture content of rice grains. The results predicted by the microwave pseudo waveguide method are compared with those obtained by the standard gravimetric method. The LSTM neural network model exhibits good performance (<i>R</i>² = 0.9915, RMSE = 0.0071, MAE = 0.0060) in predicting moisture content of rice grains (ranging from 0.85% to 29.39%). The proposed microwave method is nondestructive, fast, and accurate, and has the potential to enable online and portable measurement. The measurement system combining the microwave pseudo waveguide method with the prediction model based on the classical deep learning algorithm has a promising application in agriculture and food industry.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647301","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 Review on Advances in Sustainable Non-Thermal Technologies for Liquid Food Safety and Quality Retention","authors":"Shubhi Singh,&nbsp;Sabyasachi Mishra,&nbsp;Nanje Gowda N. A,&nbsp;Chandrakant Genu Dalbhagat,&nbsp;Arun Prasath Venugopal,&nbsp;Vivek Kambhampati","doi":"10.1111/jfpe.70177","DOIUrl":"https://doi.org/10.1111/jfpe.70177","url":null,"abstract":"<div>\u0000 \u0000 <p>The demand for sustainable food processing technologies has garnered significant interest in non-thermal alternatives to meet the increasing need for high-quality, minimally processed, and fresh liquid foods. The techniques such as ultraviolet light, ultrasonication, ozone, high-pressure processing, cold plasma, and pulsed electric field are instrumental in enhancing sustainability by reducing energy consumption. Apart from this, these techniques preserve the overall nutritional and organoleptic properties of liquid foods. This review explores the principles and working mechanisms of various non-thermal techniques. Further, it elaborates on the innovative applications of these novel techniques for microbial inactivation, quality enhancement, and shelf-life extension of different categories of liquid foods. The impact of non-thermal techniques on nutritional composition as well as bioactive compounds in liquid foods has been analyzed. Later, the concept of hurdle technology as a synergistic potential has been explored, emphasizing its potential to preserve the quality of liquid foods. The limitations and challenges of scaling to the industrial level and recent advancements in liquid food processing have also been highlighted.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635598","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":"Research Progress on the Effects of Thermosonication on the Sterilization and Quality of Liquid Foods","authors":"Minquan Wu,&nbsp;Shengqi Zhang,&nbsp;Ruiqi Long,&nbsp;Benjamin Kumah Mintah,&nbsp;Mokhtar Dabbour,&nbsp;Haile Ma,&nbsp;Chunhua Dai,&nbsp;Ronghai He","doi":"10.1111/jfpe.70189","DOIUrl":"https://doi.org/10.1111/jfpe.70189","url":null,"abstract":"<div>\u0000 \u0000 <p>Liquid foods are globally preferred due to their nutritional value and convenience. However, their shelf life and safety remain a significant challenges. Addressing this, thermosonication (TS) has emerged as a promising non-thermal processing technology for liquid foods, operating at lower temperatures compared to traditional sterilization methods. This process effectively minimizes nutritional loss, preserves original flavors, and inhibits microbial growth, thus extending shelf life. This review assesses recent advancements in the use of TS for the sterilization and quality enhancement of liquid food. It examines the sterilization principles, highlighting key mechanisms such as cavitation, mechanical damage, oxidative reactions, and the production of antimicrobial substances. Furthermore, factors affecting TS efficacy, including equipment type, operating parameters, types of microorganisms, and medium characteristics, are discussed. The impact of TS on microorganisms, enzyme activity, physicochemical properties, bioactive compounds, and sensory attributes in liquid foods is also addressed. Finally, this review provides an in-depth discussion of the challenges and potential solutions for the large-scale industrial application of TS, along with recommendations to promote its practical application.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646859","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 Fixing and Drying Conditions in Green Tea Processing of Different Tea Varieties From the Eastern Hills of Nepal","authors":"Lila Devi Shiwakoti,&nbsp;Krishna Chalise,&nbsp;Ganesh Kumar Rokka,&nbsp;Yadav K. C.","doi":"10.1111/jfpe.70184","DOIUrl":"https://doi.org/10.1111/jfpe.70184","url":null,"abstract":"<div>\u0000 \u0000 <p>Green teas are the sources of bioactive compounds with potential health benefits. This study aims to optimize fixing and drying conditions for Nepalese tea varieties: Gumti (G-t), Takda 383 (T-383), Happy-valley 39 (HV-39), Takda 78 (T-78), and Phubtsering 312 (Pb-312). Pan firing and drying were performed at 100°C, 105°C, 110°C, 115°C, and 120°C to achieve a final moisture content of 10%. The chlorophyll content was used to assess the indicator of green tea quality during the fixing process. The effect of varieties and temperature variation was significant (<i>p</i> &lt; 0.05) for the antioxidant activity, total phenol, caffeine, and flavonoid content. The values of the experimental moisture ratio were calculated and compared, and the best-fitted model was selected based on the statistical parameters. The peroxidase inactivation took longer at 100°C. However, all varieties had higher chlorophyll retention at this temperature. For T-383 and T-78, peroxidase inactivation was at 7 min; for others, it was at 8 min at 100°C. Drying at 100°C for all varieties had more total phenols, flavonoids, and DPPH scavenging activity. Caffeine content was least affected by the drying temperatures. However, there was variability in the values due to varietal and temperature differences. The T-78 drying at 100°C is the best quality among all samples, with a diffusivity of 7.66 × 10⁻⁸ m²s⁻¹, and the Midilli model was the best fit. In conclusion, pan firing at 100°C for 7–8 min, followed by drying at 100°C for 1.17 h, is recommended for green tea processing. This ensures the highest retention of phytochemicals while maintaining desirable quality attributes. Drying conditions for each variety must be tailored to optimize energy efficiency and product quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624384","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":"Concentration of CO2 in Hermetic and Non-Hermetic Storage and Effect on Incidence of Insect, Fungi, and Oil Quality of Corn Grain With Different Moisture Contents","authors":"Geraldo Acácio Mabasso,&nbsp;Osvaldo Resende,&nbsp;Diene Gonçalves Souza,&nbsp;Adrielle Borges de Almeida,&nbsp;Valdiney Cambuy Siqueira,&nbsp;Daniel Emanuel Cabral de Oliveira,&nbsp;Wellytton Darci Quequeto,&nbsp;Érik Rezende de Freitas","doi":"10.1111/jfpe.70186","DOIUrl":"https://doi.org/10.1111/jfpe.70186","url":null,"abstract":"<p>This study aimed to evaluate the dynamics of CO₂, temperature, and relative humidity in stored corn grains, as well as the quality of the grains and oil extracted over time. BRS284 corn grains were harvested and stored at moisture contents of 18, 16, and 14% wb, in both hermetic (GrainPro SuperGrainBag) and non-hermetic (experimental silos) storage conditions. Quality was assessed at 0, 30, 60, 90, and 120 days using a 2 × 3 × 5 factorial layout with three replications, which correspond to storage conditions, initial moisture content, and storage time, respectively. [CO₂], temperature, relative humidity, water activity, equilibrium moisture content, incidence of fungi and insect damage loss, ether extract content, acidity, peroxide and iodine indices, and fatty acid profiles were measured. Results showed that temperature, relative humidity, and [CO₂] increased with higher initial moisture content, with non-hermetic storage showing higher temperature (mean of 29.33°C ± 2.96°C) and relative humidity (mean of 89.99 ± 1.39), while hermetic storage exhibited higher [CO₂] with 320 × 10³ and 9435.34 ppm as maximum value for hermetic and non-hermetic storage, respectively. Grain quality and oil extraction were negatively affected by higher initial moisture contents (18 and 16% wb), particularly in non-hermetic storage (3.68 and 4.61 g 100 g⁻¹ dm of ether extract content), with more significant deterioration by 60 days. The fatty acid profile showed minor changes, with corn oil stability prevailing, and unsaturated-to-saturated fatty acid ratios ranging from 5.67 to 6.17.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144615279","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}