Journal of Food Engineering最新文献

{"title":"Enhancing drying efficiency and temperature uniformity during microwave-assisted freeze drying: A weight-dependent microwave power approach","authors":"Isabel Kalinke ,&nbsp;Günther Unterbuchberger ,&nbsp;Ulrich Kulozik","doi":"10.1016/j.jfoodeng.2025.112810","DOIUrl":"10.1016/j.jfoodeng.2025.112810","url":null,"abstract":"<div><div>Microwave-assisted freeze-drying (MWFD) presents a promising time- and energy-saving alternative to conventional, costly freeze drying. However, achieving temperature uniformity during the drying process remains a significant challenge. This study introduces a novel process control strategy designed to enhance temperature uniformity without compromising time- and energy-efficiency. Traditional MWFD methods employ a constant microwave power input, often resulting in uneven processing and potential quality loss. In contrast, our newly developed strategy adjusts the power input according to the drying progress of the sample by a weight-based approach, with increased initial microwave power input compensating for reduced power at the end of drying. Our approach demonstrated for a wide range of tested microwave input power levels significant advantages over the traditional constant power input approach. This included faster drying times, lower overall energy consumption and lower total microwave energy use. A consequent reduction in temperature non-uniformity compared to the constant power counterpart was achieved at substantially lower final product temperatures. The findings suggest that this strategy can significantly improve MWFD processes, making it a valuable alternative to traditional MWFD. This advancement is particularly relevant in the context of growing efforts towards energy and time efficiency in the food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112810"},"PeriodicalIF":5.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046361","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":"Developing a full Weibull model for microbial survival during food processing","authors":"Si Zhu,&nbsp;Bing Li,&nbsp;Guibing Chen","doi":"10.1016/j.jfoodeng.2025.112809","DOIUrl":"10.1016/j.jfoodeng.2025.112809","url":null,"abstract":"<div><div>Microbial survival models play a key role in food process calculations and control to ensure the microbiological safety of processed foods. In this study, a full Weibull model was developed to describe monophasic microbial survival curves that exhibit both a shoulder and a tail. It was demonstrated that the model encompasses the modified Gompertz model and the log-logistic model, which are frequently used to describe survival curves with a should and/or a tail. Due to the simple mathematical structure of the full Weibull model, its integral representation was derived to conveniently calculate survival curves under a non-constant condition. Furthermore, under a constant condition with come-up time (CUT), the integral equation was converted into an algebraic equation that involves CUT and log₁₀<em>S</em>_<em>CUT</em>. Results showed survival parameters could be accurately estimated by fitting the algebraic equation to survival curves under constant conditions with CUT.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112809"},"PeriodicalIF":5.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046362","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":"A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production","authors":"Manon Perrignon ,&nbsp;Mathieu Emily ,&nbsp;Mélanie Munch ,&nbsp;Paul Debuire ,&nbsp;Romain Jeantet ,&nbsp;Thomas Croguennec","doi":"10.1016/j.jfoodeng.2025.112800","DOIUrl":"10.1016/j.jfoodeng.2025.112800","url":null,"abstract":"<div><div>The production of potato crisps currently relies on the expertise of human operators, known as fryers, whose training is long and demanding. With the decline in fryer vocations and the increase in consumer quality expectations, it is now essential to develop decision-support tools to make fryer work easier and better control product quality. This study proposes a digital twin (DT) approach that incorporates multi-objective optimization to assist fryers in managing their crisp production line. Data from crisp production is collected and used to model key crisp physicochemical indicators (Fat content, Moisture content, and Lightness) using a Machine Learning approach, specifically the Random Forest method. Then, a multi-objective optimization is carried out using the Non-dominated Sorting Genetic Algorithm II (NSGA-II) algorithm, which identifies optimal adjustments to enhance the three crisp physicochemical indicators. The optimization is tested on 2 batches of potatoes as inputs. The algorithm generates a set of optimal solutions, from which a final solution is selected using the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) multi-criteria decision-making method. This solution provides practical recommendations for adjusting production parameters according to a given potato batch quality. The results show that physicochemical parameters of the crisps are similar after optimization, regardless of the quality the potato batch. Variation in potato batch quality is compensated by appropriate adjustments of the crisp manufacturing process parameters ensuring consistent and optimal production. In conclusion, this digital twin, integrating multi-objective optimization, proves to be a valuable tool for improving fryer decision-making and optimizing production line management.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112800"},"PeriodicalIF":5.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060846","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":"Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying","authors":"Rongtian An ,&nbsp;Linlin Li ,&nbsp;Lijuan Wang ,&nbsp;Wenchao Liu ,&nbsp;Weiwei Cao ,&nbsp;Junliang Chen ,&nbsp;Guangyue Ren ,&nbsp;Min Zhang ,&nbsp;Chung Lim Law ,&nbsp;Xu Duan","doi":"10.1016/j.jfoodeng.2025.112799","DOIUrl":"10.1016/j.jfoodeng.2025.112799","url":null,"abstract":"<div><div>Multiphase microwave drying (MMD) is an innovative drying technology that significantly reduces drying time compared to freeze drying (FD) while maintaining similar product quality. However, shrinkage during the evaporation stage remained a major limitation hindering MMD from replacing FD. In this study the effects of three pretreatment methods—ultrasound (US), freeze-thaw cycles (FT), and film coating (FC)—on the shrinkage characteristics of Chinese yam during MMD were investigated.</div><div>To elucidate the mechanisms governing shrinkage behavior, we integrated low-field nuclear magnetic resonance (LF-NMR) analysis, which enables rapid detection of the effects of pretreatments on water status, with 2D/3D microstructural characterization using scanning electron microscopy and X-ray micro-computed tomography. Product quality was evaluated based on rehydration capacity and textural properties. The results showed that US pretreatment significantly reduced shrinkage (<em>P</em> &lt; 0.05), with the 400 W treatment achieving the lowest ratio (3.2 %), representing a substantial improvement over the control. This reduction was attributed to the US-induced transformation of bound and immobile water into free water, and the formation of large, uniformly distributed micro-channels. This expanded pore area and optimized pore density distribution, thereby effectively suppressing shrinkage. Additionally, US-400 significantly enhanced rehydration capacity and improved textural properties (<em>P</em> &lt; 0.05), resulting in superior product quality. One freeze-thaw cycle (FT-1) reduced shrinkage by 6 % compared to the control group, but additional FT led to severe shrinkage and quality deterioration. The cassava starch coating with 2 % glycerol (FC-2) reduced shrinkage by 15.8 % compared to the control, but increased drying time, hardness, and crispness, ultimately lowering product quality. In conclusion, US pretreatment at 400 W effectively minimized shrinkage during MMD, offering theoretical and technical support for producing high-quality dried Chinese yam.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112799"},"PeriodicalIF":5.8,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145005210","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":"Effects of phospholipid saturation on cinnamaldehyde liposomes: Structural insights, storage stability, and antioxidant properties","authors":"Ting Ding ,&nbsp;Xianghua Chai ,&nbsp;Pingping Wang ,&nbsp;Kegang Wu ,&nbsp;Chun Chen ,&nbsp;Jing Lin ,&nbsp;RouRou Wen ,&nbsp;XueJuan Duan","doi":"10.1016/j.jfoodeng.2025.112797","DOIUrl":"10.1016/j.jfoodeng.2025.112797","url":null,"abstract":"<div><div>The impact of phospholipid saturation on the structure and stability of cinnamaldehyde liposomes was studied under different sterol conditions. This study prepared liposomes encapsulated for cinnamaldehyde (CIN-Lips) with phosphatidylcholine (PC), mixed phospholipids (PP, 50 % PC and 50 % HSPC), and hydrogenated soybean phosphatidylcholine (HSPC). The results of TEM, FTIR and Raman suggested that HSPC with higher phospholipid saturation could form rigid and tighter packed bilayer than PC and PP. Fluorescent probe analysis indicated that HSPC decreased membrane surface hydrophobicity and bilayer micro-polarity. In addition, the thermal, storage and oxidative stability of CIN-lips formed by PC, PP, and HSPC were also studied by TGA, free radical scavenging experiments. HSPC-CIN-Lips exhibited less weight loss than their high unsaturation counterparts. Under various sterol conditions, HSPC-CIN-Lips maintained significantly higher CIN retention and stronger free radical scavenging capacity than PC-CIN-Lips and PP-CIN-Lips after 60-day storage at 4 °C and 25 °C. Consequently, the compact membrane structure formed by highly saturated phospholipids (HSPC) effectively retarded CIN release and oxidation. These findings provide theoretical guidance for optimizing liposomal delivery systems and expand the application potential of HSPC.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112797"},"PeriodicalIF":5.8,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144933191","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":"Microencapsulation of D-limonene through non-covalent coacervates of hemp protein isolate and gum Arabic","authors":"Muhammad Umar ,&nbsp;Mohammad Fikry ,&nbsp;Saeid Jafari ,&nbsp;Kitipong Assatarakul","doi":"10.1016/j.jfoodeng.2025.112785","DOIUrl":"10.1016/j.jfoodeng.2025.112785","url":null,"abstract":"<div><div>This study explores the impact of pH range and optimal pH (pH_opt) for complex coacervation on the properties of microcapsules containing D-limonene. An oil-in-water emulsion stabilized by coacervates formed from hemp protein isolate (HPI) and gum arabic (GA) was used. The total biopolymer concentration was fixed at 1.2 % (1 % HPI, 0.2 % GA), with core-to-wall ratios from 1:1 to 1:4. Coacervation occurred within pH 2.0–5.0, with pH 3.0–4.0 identified as optimal. Rheological analysis showed higher storage (G′) than loss (G″) moduli, indicating gel-like behavior. Formulation F₄ achieved the highest yield at 64.06 %, while F₉ had the lowest at 45.44 %, indicating variation in spray-drying efficiency across samples. The highest pay load of D-limonene (44.21 %) was observed for F₄, whereas F₉ had the lowest pay load of 12.51 %, and encapsulation efficiency also peaked for F₄ (88.05 %), with F₇ showing the lowest (62.03 %). Water activity remained low in all samples (0.14–0.20), with F₂ having the lowest (0.14) and median particle sizes ranged from 6.23 μm (F₃) to 7.39 μm (F₁), reflecting moderate variation in droplet size. Morphological differences among microcapsules formed at pH 3.0, 4.0, and 7.0 showed significant influence of pH on structure. Samples F₁–F₃ showed strong fluorescence due to higher oil content and more defined microcapsule structures while, the FTIR confirmed the involvement of non-covalent interactions during coacervation. The release of D-limonene followed diffusion-controlled kinetics (Weibull, b &lt; 1). This work supports the development of natural, biodegradable systems for controlled release of volatile compounds in food, pharmaceutical, and cosmetic applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112785"},"PeriodicalIF":5.8,"publicationDate":"2025-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145005209","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 impact of tea polyphenols on the oxidative stability in Antarctic krill meal during storage: phenomena, substances, and potential mechanism","authors":"Liu Yang ,&nbsp;Yao Zheng ,&nbsp;Quantong Zhang ,&nbsp;Shuaishuai Zhang ,&nbsp;Quanyou Guo ,&nbsp;Xin Wang","doi":"10.1016/j.jfoodeng.2025.112781","DOIUrl":"10.1016/j.jfoodeng.2025.112781","url":null,"abstract":"<div><div>Antarctic krill meal is susceptible to color deterioration and lipid oxidation during production and storage, leading to a significant decline in nutritional quality. This study focused on specific lipids in krill meal and demonstrated the protective efficacy of tea polyphenols (TP) on the primary bioactive constituents of Antarctic krill meal during storage. The results demonstrated that TP incorporation via dipping (TP-P) and mincing (TP-M) significantly stabilized redness values of krill meal. Regarding astaxanthin (ASTA) stability, the TP-P and TP-M groups exhibited even greater ASTA retention, with levels 2.02 and 2.34 times higher than those in the control group (CK). Moreover, the TBARS levels in the TP-P and TP-M groups were significantly lower, at 39 % and 34 % of those in the CK group. This reduction is attributed to the ability of TP to suppress increases in C14:0 and C16:0 levels while mitigating the decline in EPA and DHA levels during the storage period. Additionally, molecular docking suggests a potential mechanism by which TP enhances the oxidative stability of krill meal: the stabilization of ligand-receptor complexes, which inhibits the initiation of oxidation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"405 ","pages":"Article 112781"},"PeriodicalIF":5.8,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903634","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":"Analysis of shrinkage deformation behavior in microwave vacuum drying of Chinese yam based on evolution of physical properties","authors":"Qian Zhou ,&nbsp;Linlin Li ,&nbsp;Lijuan Wang ,&nbsp;Wenchao Liu ,&nbsp;Weiwei Cao ,&nbsp;Tongxiang Yang ,&nbsp;Junliang Chen ,&nbsp;Guangyue Ren ,&nbsp;Chung Lim Law ,&nbsp;Xu Duan","doi":"10.1016/j.jfoodeng.2025.112793","DOIUrl":"10.1016/j.jfoodeng.2025.112793","url":null,"abstract":"<div><div>Shrinkage of fruits and vegetables during drying directly affects the sensory quality of products, and understanding its behavior and mechanisms is crucial for quality improvement. This study utilized image processing techniques to analyze the shrinkage behavior of Chinese yam during microwave vacuum drying (MVD). The drying characteristics and physicochemical properties (textural properties, viscoelastic properties, and moisture state) of Chinese yam were investigated under microwave power densities (MPDs) ranging from 2 to 10 W/g to elucidate the mechanisms of shrinkage. Additionally, the color and bioactive compounds (total phenolics and flavonoids) of the dried products were also evaluated. Results showed that the shrinkage behavior during MVD exhibited a two-phase pattern: a rapid shrinkage phase followed by a slower shrinkage phase, with a distinct inflection point (moisture content range of 0.82–1.19 g/g dry basis) dependent on moisture dynamics. Volumetric shrinkage resulted from combined radial and longitudinal contraction. Significant longitudinal shrinkage manifested as central collapse was observed at low MPDs (2 and 4 W/g). The radial shrinkage (top-view projected area) ranged from 39.76 % to 41.81 % across conditions, showing no significant differences. The rapid loss of free water was the primary driver of shrinkage, while the increase in sample hardness (textural property) and residual modulus (viscoelastic property) reflected the enhancement of mechanical strength, effectively resisting shrinkage induced by drying. Additionally, high MPDs not only improved volume retention but also demonstrated favorable effects on color preservation and retention of bioactive compounds.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"405 ","pages":"Article 112793"},"PeriodicalIF":5.8,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144895999","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":"Flash vacuum expansion technology for small-scale production of fruit puree: Development and quality assessment","authors":"Adriana Pulido-Diaz ,&nbsp;Orlando Velázquez ,&nbsp;Jhon Espitia ,&nbsp;Tatiana Giraldo ,&nbsp;Pablo Rodríguez ,&nbsp;Fabrice Vaillant","doi":"10.1016/j.jfoodeng.2025.112786","DOIUrl":"10.1016/j.jfoodeng.2025.112786","url":null,"abstract":"<div><div>Fruit processing at small scale often lacks access to efficient, integrated technologies capable of ensuring product quality and safety. Flash Vacuum Expansion emerges as a promising alternative to conventional thermal treatments by coupling rapid steam heating with instant decompression, enabling simultaneous pasteurization and cooling, tissue disintegration, and deaeration. This study presents the design, construction, and validation of an optimized Flash Vacuum Expansion prototype tailored for small- and medium-scale agroindustries. The system integrates six unit operations—blanching, pasteurization, mashing, cooling, deaeration, and pulping—of which the last four are conducted under vacuum conditions. Heating is achieved through a screw conveyor blancher equipped with direct steam injection, while the vacuum operations are synchronized using double-valve airlocks. Performance was assessed using açai and Andean blackberry, evaluating microbial inactivation, physicochemical and rheological properties, and energy efficiency. FVE-treated purees showed complete microbial inactivation (&lt;10 CFU/g), significant increases in pulp yield and extraction efficiency, reduced insoluble solids, enhanced pigment release, and superior rheological consistency. Energy consumption analysis revealed specific energy consumption (SEC) values as low as 0.97 MJ/kg—markedly lower than conventional processing benchmarks. The proposed FVE system represents a scalable and energy-efficient solution for producing high-quality fruit purees.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112786"},"PeriodicalIF":5.8,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926197","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":"Improving radio-frequency heating uniformity to ensure food safety","authors":"Yu Feng ,&nbsp;Baichuan Tang ,&nbsp;Dingting Zhou ,&nbsp;Lihui Zhang ,&nbsp;Zhi Huang ,&nbsp;Teng Cheng ,&nbsp;Shaojin Wang ,&nbsp;Xiangyu Guan ,&nbsp;Xiaoming Lu","doi":"10.1016/j.jfoodeng.2025.112783","DOIUrl":"10.1016/j.jfoodeng.2025.112783","url":null,"abstract":"<div><div>Radio frequency (RF) heating is a promising technology for pasteurization and disinfestation of foods and agricultural products processing, while heating non-uniformity remains a critical barrier to industrial application. This review summarised advances in RF-material (dielectric properties) interactions, reviewed industrial and laboratory applications, compared quantitative heating uniformity metrics and analysed the joint effect of RF equipment design and sample-specific dielectric properties on temperature non-uniformity. A three-step optimization framework is proposed: (1) characterizing the product properties, (2) matching or designing the appropriate RF system, auxiliary mixing/rotation and dielectric or metallic materials, and (3) quantifying and iteratively optimizing heating uniformity through experiments or computer simulations. Current advances rely mainly on dynamic mixing/rotation (to exchange hot and cold regions) and electromagnetic field shaping (via electrode redesign and dielectric/metallic coupling), with multiphysics modeling and dielectric-guided design markedly enhancing performance. However, generalizable process selection models and affordable continuous equipment for large-scale application are still lacking. Moreover, integrating real-time sensing, artificial intelligence-driven optimization, and modular hardware is essential for delivering low-carbon, energy-efficient RF processing at industrial scale.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"405 ","pages":"Article 112783"},"PeriodicalIF":5.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903633","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}