Journal of Food Engineering最新文献

{"title":"A Computational Fluid Dynamics model for predicting food browning through melanoidin kinetics during baking","authors":"Jesús Tena ,&nbsp;Norberto Fueyo","doi":"10.1016/j.jfoodeng.2025.112826","DOIUrl":"10.1016/j.jfoodeng.2025.112826","url":null,"abstract":"<div><div>Food browning during cooking often results from Maillard reaction, though other processes, such as caramelisation and enzymatic browning, also contribute depending on the type of food and cooking conditions. This paper presents a browning model based on Maillard reaction kinetics that integrates into comprehensive CFD baking models, predicting melanoidin concentration and food browning during baking. Initial validation uses data from established studies on the Maillard reaction and melanoidin formation in simplified model systems (sugar–amino acid mixtures heated under controlled conditions). Further experimental validation involves baking muffins in a domestic oven, comparing observed surface browning and melanoidin absorption with the model’s simulated browning index and melanoidins over time. A method for calculating the browning index from experiments and CFD simulations is presented. Validation shows differences in melanoidin concentration and browning index between measurements and simulations below 8% and 7%, respectively, across all baking times. This research provides insight into the mechanisms of browning reactions in baked goods, enabling the integration of Maillard reaction kinetics into CFD models. These findings offer practical tools for predicting browning, allowing the food industry to optimise baking processes, improve product consistency, and enhance safety and quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"407 ","pages":"Article 112826"},"PeriodicalIF":5.8,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage","authors":"Hataitip Nimitkeatkai ,&nbsp;Chairat Techavuthiporn","doi":"10.1016/j.jfoodeng.2025.112828","DOIUrl":"10.1016/j.jfoodeng.2025.112828","url":null,"abstract":"<div><div>This research employs a kinetic modeling method to analyze postharvest quality alterations in green asparagus spears categorized into two size groups: small spear green asparagus (SSG) and large spear green asparagus (LSG) during temperature-regulated storage. Spears were maintained at temperatures of 4, 10, 15, 20, and 25 °C. Key quality attributes such as weight loss, fiber accumulation, lignin content, hue angle, ascorbic acid concentration, and sugar content were investigated. A model incorporating first-order kinetics and Arrhenius-type temperature dependence was utilized to assess quality changes, with parameters evaluated independently for SSG and LSG. Results indicated that SSG demonstrated greater moisture loss, accelerated ascorbic acid degradation, and more rapid lignification compared to LSG, while sugar depletion was more significant in LSG. The hue angle decreased more significantly at elevated temperatures; however, SSG maintained its green coloration for an extended period. Validation conducted under simulated fluctuating temperatures demonstrated the models’ robustness, with mean relative errors between 8.82 % and 15.13 %. This research emphasizes the influence of size on temperature responses and illustrates the utility of kinetic modeling in predicting dynamic quality alterations. This study presents a targeted framework for optimizing storage conditions and enhances cold chain management strategies to maintain asparagus quality during distribution.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112828"},"PeriodicalIF":5.8,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Atmospheric cold plasma treatment of peanut protein: Structural and functional modifications accompanied by microbial reduction","authors":"Jiangnan Chu ,&nbsp;Fan Zhou ,&nbsp;Zhengwei Wu ,&nbsp;Wenchong Ouyang ,&nbsp;Zhixin Ma ,&nbsp;Sheng Liang ,&nbsp;Qi Liu","doi":"10.1016/j.jfoodeng.2025.112825","DOIUrl":"10.1016/j.jfoodeng.2025.112825","url":null,"abstract":"<div><div>Peanut protein serves as a substitute for animal protein, characterized by low levels of anti-nutritional factors and high protein content. However, poor solubility and emulsifying properties of peanut protein restrict its commercial applications. This study utilized atmospheric cold plasma (ACP) to treat peanut protein concentrate (PPC), aiming to improve its structural and functional properties. PPC samples treated with ACP for 0–150 s were subjected to a series of characterization methods. Electron paramagnetic resonance (EPR) confirmed the generation of reactive oxygen species during treatment, with hydroxyl radicals (·OH) identified as the primary drivers of protein oxidation and structural remodeling. Circular dichroism (CD) and Fourier transform infrared spectroscopy (FTIR) analyses revealed a shift in secondary structure from alpha helix to beta sheet, reflecting conformational relaxation. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) further demonstrated progressive surface densification, reduced roughness, and increased porosity, indicating that aggregate dissociation was most evident at 90 s. These structural modifications were accompanied by enhanced surface hydrophobicity, a 42 % increase in solubility, and notable improvements in emulsifying activity, indicating that ACP treatment promotes favorable interfacial behavior and improved functional properties of PPC. This study demonstrated that ACP treatment induced structural modifications, including secondary structure transitions and aggregation changes, while enhancing the functional properties of PPC such as solubility, emulsification, and antibacterial activity. Comprehensive spectroscopic, physicochemical, morphological, and microbiological analyses provided deeper insights into the structure–function relationships of plasma-treated PPC.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112825"},"PeriodicalIF":5.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Energy-efficient start-up optimization via digital twin for a vegetable broth sterilization process","authors":"Marcello Maria Bozzini ,&nbsp;Marco Menegon ,&nbsp;Alberto di Loreto ,&nbsp;Gaia Lunari ,&nbsp;Silvia Serena Mariani ,&nbsp;Mattia Vallerio ,&nbsp;Laura Piazza ,&nbsp;Flavio Manenti","doi":"10.1016/j.jfoodeng.2025.112822","DOIUrl":"10.1016/j.jfoodeng.2025.112822","url":null,"abstract":"<div><div>The food industry is undergoing a digital transformation driven by the need for greater sustainability, efficiency, and data integration. This study presents a methodology for implementing a digital twin in an industrial food manufacturing process, using the vegetable broth production line as a case study. The workflow integrates process analysis, sensor data collection, and data reconciliation to improve the reliability of process variables and enable accurate simulation. The reconciled data were used to develop a dynamic model in commercial software, capable of simulating different operating conditions. Two start-up strategies, cold start-up and pre-heating, were compared, revealing that pre-heating reduces steam consumption by 62% and start-up time by 63%. These results demonstrate the potential of digital twins in optimizing operational efficiency and energy use in the food industry. Future developments may include real-time data acquisition, integration with control systems, and the use of AI for predictive maintenance and process optimization.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112822"},"PeriodicalIF":5.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 texture formation mechanism of protein-based gel","authors":"Yumin Yang ,&nbsp;Jinghu Yu","doi":"10.1016/j.jfoodeng.2025.112824","DOIUrl":"10.1016/j.jfoodeng.2025.112824","url":null,"abstract":"<div><div>Food texture perception critically influences consumer acceptance through complex physico-sensory transformations. This study investigated the correlation mechanism between the bolus properties, biomimetic mechanical parameters and texture perception of whey protein isolate (WPI)/low-acyl gellan gum (LGG) mixed gels by using biomimetic mastication and multiscale characterization based on oral processing. The results showed that pure WPI and WPI continuous phase gels exhibited rigid-brittle characteristic (peak displacement <em>D</em>_F ≈ 14.7 mm; strain hardening index <em>n</em>_C ≈ 0.16), LGG continuous phase gels showed flexibility (<em>D</em>_F ≈ 20.7 mm; energy recovery ratio≈0.42), and bicontinuous phase gels demonstrated optimal strength-toughness balance (elastic modulus <em>K</em>_B ≈ 16 kPa; fracture toughness <em>A</em>_F≈14.3 kJ/m³). Water retention capacity and energy recovery rate correlated with <em>D</em>_F (<em>r</em> = 0.97), governing springiness and compressibility. For firmness perception, <em>K</em>_B (<em>r</em> = 0.66), <em>n</em>_C (<em>r</em> = 0.72), <em>A</em>_F (<em>r</em> = 0.50) and fracture force <em>F</em>_F (<em>r</em> = 0.50) were key factors. Bolus fragment characteristics strongly correlated with the biting and fracture displacement rate <em>k</em>_D (<em>r</em> = −0.72), indicating brittleness depended on fragmentation behavior. Adhesiveness and cohesiveness synergized with water retention (<em>r</em> = −0.9). Based on this, the sensory evaluation regression model established (springiness: MSE = 0.07, <em>R</em>² = 0.99; cohesiveness: MSE = 0.397, <em>R</em>² = 0.966, etc.) provided a theoretical basis for designing protein/polysaccharide gel textures.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112824"},"PeriodicalIF":5.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fouling in beer clarification using polyethersulfone hollow fiber membranes","authors":"Hui Ye ,&nbsp;Zeming Yan ,&nbsp;Leiming Lou ,&nbsp;Jie Sun ,&nbsp;Junhui Zhong ,&nbsp;Lei Zhang ,&nbsp;Peng Liu ,&nbsp;Zhonghou Feng","doi":"10.1016/j.jfoodeng.2025.112823","DOIUrl":"10.1016/j.jfoodeng.2025.112823","url":null,"abstract":"<div><div>Hollow fiber microfiltration membranes holds promise for cost-effective concentration in beer clarification, however, membrane fouling issues still hinder its practical application. The fouling phenomenon during beer clarification is a complex process influenced by multiple organic foulants, yet the underlying mechanisms, particularly the interactions between membrane-foulant and coexisting foulant components, remain poorly understood. In this work, fouling mechanisms were investigated based on the fractional components in beer using polyethersulfone (PES) hollow fiber microfiltration membranes, with fouling behavior analyzed through the Hermia model. The results indicated that membrane-foulant interactions are relatively weak, and the adsorption of components onto the membrane surface plays a negligible role in fouling. However, under dynamic filtration conditions, fouling severity was significantly enhanced. For single components, yeast cells predominantly accumulated at the membrane surface, forming a distinct cake layer. In contrast, smaller molecular-sized components (proteins, polysaccharides, and tannins) primarily penetrated the membrane's internal pore channels, leading to pore blocking. Furthermore, the polysaccharides and tannins are easier to form aggregates with other components in the mixture, and the addition of casein further enhanced aggregate formation. These aggregates exhibited a greater impact on fouling mechanisms compared to single components, with the fouling behavior of simulated mixtures transitioning to intermediate blocking models. Importantly, these observations are consistent with results from actual beer fermentation, suggesting that membrane fouling occurs through a combination of pore blocking and cake layer formation mechanisms.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112823"},"PeriodicalIF":5.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein-dense droplets to powders: creating low-viscosity colloidal plant protein ingredients","authors":"Nirzar Doshi ,&nbsp;Jeta Purrini ,&nbsp;Laurice Pouvreau ,&nbsp;Erik van der Linden ,&nbsp;Paul Venema ,&nbsp;Renko de Vries","doi":"10.1016/j.jfoodeng.2025.112796","DOIUrl":"10.1016/j.jfoodeng.2025.112796","url":null,"abstract":"<div><div>Plant proteins offer a sustainable alternative to animal-based ingredients; however, they often suffer from uncontrolled aggregation, reduced dispersibility, increased viscosity, and more complicated processing. In this study, we developed a method to produce a powder of colloidal plant protein particles from a commercially sourced, air-classified yellow pea protein concentrate.</div><div>The method involves gradual acidification near the isoelectric point, resulting in heat-set protein-dense droplets that are spray-dried into a colloidal protein powder with a 61 % w/w protein content. This process was compatible with conventional wet extraction protocols and required no specialised equipment or additional processing steps. We confirmed that hydrogen bonding and hydrophobic interactions stabilise the protein-rich particles, which contain approximately 35 % (w/w) protein and exhibit nearly 2-fold higher water-holding capacity. We investigated the powder's wettability and dispersibility, observing that the colloidal protein powder demonstrates markedly improved wettability compared to a conventional protein concentrate. At dry matter concentrations exceeding 15 % (w/w), the colloidal pea protein dispersions showed up to 10-fold (at 20 % w/w) lower shear viscosity than their conventional counterparts, particularly after heat treatment. Additional shear processing and homogenisation further reduced viscosity, with the most significant effects observed in heat-treated dispersions.</div><div>In conclusion, this study presents a versatile process for producing plant protein concentrate from colloidal protein particles formed via gradual acidification. The resulting particles exhibit high internal protein content, while the spray-dried powder demonstrates improved wettability and low viscosity at 15 %w/w and higher solids content.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112796"},"PeriodicalIF":5.8,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the barrier properties of biobased and biodegradable PHBV cups for a usage benefice in cheese applications","authors":"Fanny Coffigniez,&nbsp;Alexis Bessiere,&nbsp;Valérie Guillard","doi":"10.1016/j.jfoodeng.2025.112821","DOIUrl":"10.1016/j.jfoodeng.2025.112821","url":null,"abstract":"<div><div>This study aims to characterize the barrier properties of polyhydroxyalkanoate cups (PHBV) or PHBV cups containing 20 % of cellulose fibers or 20 % of wood fibers in order to estimate the usage benefice in terms of food preservation to replace petrol-based packaging as polypropylene (PP), by bio-based and biodegradable PHBV packaging. For that, a previously developed model integrating (i) gases permeation through the lid film and the cup and (ii) sorption and diffusion of gases into the food (if any) was used. The O₂ and CO₂ permeabilities of PHBV were identified to 2.3 × 10⁻¹⁶ mol m⁻¹.s⁻¹.Pa⁻¹ and 4.5 × 10⁻¹⁶ mol m⁻¹.s⁻¹.Pa⁻¹ respectively at 23 °C, while the activation energy of these two parameters was estimated to 20.3 and 23.2 kJ mol⁻¹ respectively. The integration of fibers in the PHBV packaging increased the gases permeabilities by a factor 11 to 23 for O₂ and 5 to 10 for CO₂, due to the presence of factures and holes in the cups. Based on the permeability values identified and thanks to 2D numerical simulation, it was concluded that PHBV packaging cups seems promising to replace PP packaging for products under modified atmosphere, and more specifically could maintain a similar shelf life than commercial packaging did for MAP product with intermediate shelf life such as fresh cheese.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112821"},"PeriodicalIF":5.8,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proof-of-concept evaluation of a 3D laser profiling system prototype for real-time woody breast detection of broiler breast fillets","authors":"Jiaming Zhang,&nbsp;Yuzhen Lu","doi":"10.1016/j.jfoodeng.2025.112820","DOIUrl":"10.1016/j.jfoodeng.2025.112820","url":null,"abstract":"<div><div>Woody breast (WB) myopathy is a muscle quality defect of poultry breast meat that causes product downgrading or rejection, and significant economic losses for poultry industries worldwide. Current detection of WB in poultry processing plants relies on manual palpation and visual inspection, which is labor-intensive and subjective. Surface profilometry or three-dimensional (3D) vision techniques that measure surface topography of objects offer a potentially useful method for WB assessment and grading, since WB alters the shape of chicken breasts. This study presents a proof-of-concept evaluation of an innovative, custom-designed 3D laser profiling system prototype for online, real-time detection of broiler breast fillets with WB through 3D reconstruction and machine learning. The system employed a line laser to scan samples at a rate of 120 frames per second (fps), and with a dedicated calibrated algorithm pipeline, could reconstruct the shape of samples at a rate of approximately 107 fps. Compared to a red line laser (λ = 660 nm), a blue line laser (λ = 450 nm) yielded better 3D reconstruction, with the z-axis (depth/height) reconstruction error of 0.29, 0.73, and 2.56 mm at the conveyor speed of 5, 10, and 15 cm/s, respectively; higher conveyor speeds resulted in reduced point cloud density and elevated image noise. A set of 310 chicken breast fillets, manually graded by trained personnel for WB conditions, was scanned under the illumination of a blue line laser at the three conveyor speeds for WB assessment. Classification models were built using two approaches, i.e., support vector machine (SVM) trained with the hand-crafted features from the two-dimensional (2D) projection of reconstructed shape, and deep learning through an end-to-end PointNet++ trained with the 3D points. At the conveyor speed of 5 cm/s, the PointNet++ model attained a better overall accuracy of 88.9 %; the higher speed of 10–15 cm/s resulted in slightly reduced accuracy for both models. This study has demonstrated the promise of the proposed 3D laser profiling system for online, high-speed WB inspection of poultry meat, which has potential for practical application. The software programs of this study have been made publicly available.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112820"},"PeriodicalIF":5.8,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of the impact of nonstandard mechanical interactions in the clean-in-place cleaning process on the efficiency of removal of protein-fat deposits from equipment elements","authors":"Karolina Maziarz,&nbsp;Joanna Piepiórka-Stepuk,&nbsp;Sylwia Mierzejewska,&nbsp;Michalina Relichowska","doi":"10.1016/j.jfoodeng.2025.112819","DOIUrl":"10.1016/j.jfoodeng.2025.112819","url":null,"abstract":"<div><div>Since the introduction of the Clean-in-Place (CIP) method as the standard cleaning technique in the food industry, research has focused on improving this method to reduce electricity and water consumption while maintaining or enhancing cleaning efficiency. Previous studies indicate that the intensification of mechanical interactions in the cleaning process helps achieve these goals, simultaneously reducing cleaning time and the concentration of cleaning agents. This paper presents the results of studies examining the effects of cleaning a simple pipe section using a modified CIP procedure incorporating interactions such as bubbling, pulsation, and cavitation. The research was conducted with a laboratory-based two-tank cleaning station enhanced with the aforementioned systems to intensify mechanical interactions. It has been demonstrated that the incorporation of bubbling, pulsation, and ultrasound into the CIP procedure improves cleaning efficiency compared to the zero trial (standard procedure), while also enabling a reduction in cleaning time. The highest cleaning efficiency (about 96 % of removed deposit) was achieved with bubbling-enhanced cleaning, whereas the lowest (about 35 % of removed deposit) was observed with ultrasound-enhanced cleaning.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112819"},"PeriodicalIF":5.8,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145106572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}