Journal of Food Engineering最新文献

{"title":"Shape formation mechanism of roasted green tea during roasting process","authors":"Xiaoyong Wang ,&nbsp;Bernard Ntezimana ,&nbsp;Guoqiang Liang ,&nbsp;Tao Ding ,&nbsp;Ning Yao ,&nbsp;Yanchi Wang ,&nbsp;Zhi Yu ,&nbsp;De Zhang ,&nbsp;Yuqiong Chen ,&nbsp;Dejiang Ni","doi":"10.1016/j.jfoodeng.2025.112599","DOIUrl":"10.1016/j.jfoodeng.2025.112599","url":null,"abstract":"<div><div>Drum roasting is a critical step in roasted green tea processing, directly influencing tea quality. Due to a lack of understanding of the movement mechanism of tea leaves during the drum roasting process, improper operation techniques often occur in production, resulting in prominent problems such as collision damage and even breakage of tea leaves. This study investigated the motion law of tea during the drum roasting process, and determined the motion parameters of tea through theoretical analysis, including the sliding angle, separation angle, tea separation speed from the vane plate, falling height at maximum separation angle, tea-drum contact time, and tea impact energy on the drum wall; Based on the motion law of tea leaves in the drum, a discrete element simulation model was constructed to numerically simulate their motion in the drum. The results indicated that the tea-drum wall rolling friction coefficient, spiral guide vane plate rear inclination angle, and drum speed are the main factors affecting the movement of tea leaves. The sliding angle, separation angle, tea separation velocity from the vane plate, and tea falling height increased with drum speed. With increasing axial distance, the average velocity of tea particles initially rose and then declined, with the highest coefficient of variation in zone one. It was also shown that the average coordination number of tea exhibited a negative correlation with drum speed. The variation law of separation angle of tea leaves in the drum was analyzed by high-speed camera, and the results were basically consistent with theoretical analysis and numerical simulation, verifying the transport mechanism of tea particles in the drum.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"398 ","pages":"Article 112599"},"PeriodicalIF":5.3,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143814898","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":"Effect of ferulic acid modified protein emulsifier on emulsion gel beads","authors":"Jing Xu ,&nbsp;Hezhen Zhang ,&nbsp;Zhiyong Wang ,&nbsp;Xin Zhang ,&nbsp;Tingyu Wang ,&nbsp;Zhongjiang Wang ,&nbsp;Hua Jin","doi":"10.1016/j.jfoodeng.2025.112596","DOIUrl":"10.1016/j.jfoodeng.2025.112596","url":null,"abstract":"<div><div>This paper illustrates the effects of ferulate acid (FA) covalent modification on the structural and functional properties of flaxseed protein (FPI) and peanut protein (PPI). FPI, PPI, FPI-FA and PPI-FA emulsion gel beads loading quercetin (Q) (FPI-Q, PPI-Q, FPI-FA-Q, PPI-FA-Q) were prepared by using sodium alginate (SA) as gel matrix, together with FPI, PPI and modified protein (FPI-FA, PPI-FA) as emulsifiers, respectively. The differences of four protein emulsifiers on the structure, functional properties, in-vitro digestion and stability of emulsion gel beads were investigated. In contrast to FPI and PPI, the structure of FPI-FA and PPI-FA tended to be disordered, and the fluorescence intensity decreased significantly. The solubility, oil retention capacity and emulsibility of FPI-FA and PPI-FA were substantially improved. Particularly, the propreties of FPI-FA were superior than those of PPI-FA. Compared with FPI-Q and PPI-Q, Cryo-SEM showed that FPI-FA-Q and PPI-FA-Q had a denser and more uniform “egg box” structure. The encapsulation efficiency, water holding capacity and mechanical properties of the modified protein emulsion gel beads were substantially increased, and the environmental stability was remarkably enhanced. Finally, the in-vitro digestion experiment indicated that FPI-FA-Q could more effectively slow down the swelling rate and had a higher lipolysis rate and bioavailability. Our results cast new light on understanding the potential application of polyphenol modified proteins as emulsifiers in emulsion gel bead delivery systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112596"},"PeriodicalIF":5.3,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760216","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":"Swelling of food powders: Comparative study of methods to quantify swelling of plant-based proteins","authors":"Heike Teichmann ,&nbsp;Nora Alina Topp ,&nbsp;Theresa Anzmann ,&nbsp;Klara Haas ,&nbsp;Reinhard Kohlus","doi":"10.1016/j.jfoodeng.2025.112597","DOIUrl":"10.1016/j.jfoodeng.2025.112597","url":null,"abstract":"<div><div>Material swelling during food powder reconstitution is a key mechanism involved in undesirable lump formation. The choice of food material often defines the extent of powder swelling and associated problems but the swelling itself is seldom characterized. Quantitative data on swelling kinetics of biopolymers relevant for food systems can help improve product and process design. However, such data is scarce due to the complexity of food powder composition and a lack of reliable measurement methods. This study employs three measurement methods (measurement of displaced volume in a normal force rheometer, image analysis of light microscopy data, particle size measurement) to measure volume changes of gelatin, pea protein concentrate, soy protein isolate and skim milk powder. Data is compared with NMR relaxometry data of a previous study and assessment of the methods regarding their ability to quantify swelling is conducted. For gelatin, data obtained by NMR relaxometry, displaced volume measurement and image analysis were comparable. While no swelling could be measured with the chosen methods for skim milk powder, swelling was clearly observable with all methods for plant-based proteins. However, resulting maximum volume increase ranged from 4 to 15 m³/m³ depending on material, water availability and dispersion conditions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112597"},"PeriodicalIF":5.3,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Destabilization mechanism of whipped cream during freeze-thaw cycles","authors":"Qiuling Huangfu ,&nbsp;Wanjun Han,&nbsp;Yuanfa Liu,&nbsp;Xiuhang Chai,&nbsp;Wei Yang","doi":"10.1016/j.jfoodeng.2025.112595","DOIUrl":"10.1016/j.jfoodeng.2025.112595","url":null,"abstract":"<div><div>Non-dairy whipped cream, a frozen aerated emulsion, inevitably undergoes several partial or complete freeze-thaw cycles during storage, transportation and use, which affects its quality. This study investigated the effects of fat crystal shape and size on the stability of whipped emulsions containing hydrogenated palm kernel oil (22.5 % solid fat content) under freeze-thaw cycles at 10, 20 and 30 °C subjected to 1, 3 and 5 cycles. Thermodynamic analysis revealed that the melting and crystallization enthalpy of both oil phase and emulsion significantly increased with increasing temperature. The crystallization enthalpy of the emulsion increased from 52.96 J/g to 56.83 J/g at 30 °C, while decreased from 28.11 J/g to 17.89 J/g at 20 °C with increasing freeze-thaw cycles. Higher crystallization enthalpy facilitated forming larger and thicker fat crystals, thereby reducing interfacial protein content and accelerating fat globules coalescence. Consequently, higher apparent viscosity and larger particle size were observed. This phenomenon ultimately resulted in an unstable structure with decreased overrun and increased firmness. The obtained result provides a conclusive indication of how fat crystals destabilize emulsions during freeze-thaw processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112595"},"PeriodicalIF":5.3,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747887","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":"Thixotropy in food systems: A study on mayonnaise","authors":"Raviteja Miriyala ,&nbsp;Abhijit P. Deshpande ,&nbsp;Parag Ravindran","doi":"10.1016/j.jfoodeng.2025.112573","DOIUrl":"10.1016/j.jfoodeng.2025.112573","url":null,"abstract":"<div><div>Understanding the rheological response and different phenomena exhibited by food products is useful in their processing, consumption and for developing alternative formulations. In this context, choice of a protocol is of importance in examining particular phenomenon. Thixotropy, a time-dependent phenomenon, observed in various food systems is often quantified through the hysteresis loop and 3iTT (three interval thixotropy test) tests. The observations from these tests offer limited insights. Therefore, in recent years, step shear tests have been proposed for studying thixotropy. In this work, we consider mayonnaise, which is well known for exhibiting thixotropy as a model material system. The rheological response of mayonnaise is measured through hysteresis loop, 3iTT, and step shear tests and compared with two mathematical models (TEVP (thixotropic elasto-viscoplastic) and EVP (elasto-viscoplastic)). An important observation is that, while the hysteresis loop test exhibits a small loop area and the 3iTT test response shows recovery of storage modulus (<span><math><msup><mrow><mi>G</mi></mrow><mrow><mo>′</mo></mrow></msup></math></span>) within 30 s, step shear tests quantify the breakdown and rebuilding times. There are also no significant quantitative differences between the models for hysteresis and 3iTT responses, however, differences exist in case of step shear tests. The TEVP model quantifies the material response well, while the EVP model exhibits a monotonic stress evolution. Therefore, step shear tests are a better alternative to hysteresis loop and 3iTT tests for studying thixotropy in food systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112573"},"PeriodicalIF":5.3,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767701","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":"Advancing sustainable protein enrichment: Insights and pathways from integrated milling and tribo-electrostatic separation of yellow pea","authors":"Sama Ghadiri Gargari ,&nbsp;Jamaka Thomas ,&nbsp;Amin Reza Rajabzadeh ,&nbsp;Solmaz Tabtabaei","doi":"10.1016/j.jfoodeng.2025.112592","DOIUrl":"10.1016/j.jfoodeng.2025.112592","url":null,"abstract":"<div><div>Traditional wet-fractionation methods produce plant protein isolates (&gt;90 %) but may compromise the protein's bio-functional properties. Tribo-electrostatic separation (TES) is a promising dry and waste-free approach to producing native protein concentrates from legumes. This study investigated the effects of milling type (Ferkar and Pin) and milling intensity (fine and coarse), airflow rate (7–14 LPM), and plate voltage (±3 to ±12 kV) on protein enrichment from yellow pea flour <em>via</em> TES. Compositional analysis under optimal conditions showed protein enrichment in the negatively charged plate (NCP), starch in both the positively charged plate (PCP) and chamber bottom (CB), and dietary fiber mainly in the loss fraction. The General Linear Models identified the significant main effects and two-way interactions of processing parameters on fractions' yield, protein content, and separation efficiency. The airflow rate primarily influenced protein enrichment/depletion of fractions. The maximum separation efficiency of the protein-rich fraction was achieved at laminar flow on the NCP. Plate voltage did not influence NCP's protein enhancement but improved its separation efficiency. The interaction between plate voltage and milling intensity influenced protein enrichment in the bottom half of the NCP fraction. Low plate voltage with a fine milling intensity or high plate voltage with a coarse milling intensity elevated protein enrichment in this fraction. These results underscore the flexibility of this waste-free TES approach for protein enrichment from starch-rich legumes. It offers promising avenues for piloted and large-scale applications and could eventually result in optimizing the capital cost investment in the milling-TES process as a future step.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112592"},"PeriodicalIF":5.3,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783922","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 new chemical marker method for determining heating patterns in microwave pasteurization","authors":"Xu Zhou ,&nbsp;Huimin Lin ,&nbsp;Cheng-You Wu ,&nbsp;Shyam S. Sablani ,&nbsp;Juming Tang","doi":"10.1016/j.jfoodeng.2025.112593","DOIUrl":"10.1016/j.jfoodeng.2025.112593","url":null,"abstract":"<div><div>Microwave pasteurization provides faster heating and better product quality than conventional thermal pasteurization of pre-packaged foods, but determining microwave heating patterns is a challenge. This study developed a new chemical marker method using a fructose-lysine gellan gel model food to visualize heating patterns in packages. Isothermal heating tests at 70, 80, and 90 °C showed that <em>L</em>∗ values of the model food followed first-order reaction kinetics. There was a strong correlation between the <em>L</em>∗ values and pasteurization lethality (F_90°C), suggesting that the changed <em>L</em>∗ values in the model food could indicate cumulative time-temperature effects of pasteurization. A color map of the model food was created based on <em>L</em>∗ values. The map clearly identified hot and cold spots in the heated model foods, which matched the results from both computer simulations and direct temperature measurements. This study presents a new, cost-effective chemical marker method suitable for rapidly mapping microwave heating patterns in industrial pasteurization processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112593"},"PeriodicalIF":5.3,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747981","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":"Desalting of dairy product streams using countercurrent dialysis","authors":"Moataz Ali El-Okazy ,&nbsp;George Q. Chen ,&nbsp;Sally L. Gras ,&nbsp;Sandra E. Kentish","doi":"10.1016/j.jfoodeng.2025.112584","DOIUrl":"10.1016/j.jfoodeng.2025.112584","url":null,"abstract":"<div><div>The desalting of protein solutions using membrane-based diafiltration is a well-established technology within the dairy industry. These processes, however, consume a significant volume of water and generate a large volume of waste. In this study, the use of continuous countercurrent dialysis for the desalting of bovine lactoferrin downstream of chromatographic purification was compared with conventional batch diafiltration. Experimental results showed that a dialysate to feed ratio of 2.1 allowed for a 200-fold reduction in salt concentration, corresponding to 99.5 % salt removal for a 6 %wt. salt solution. As a comparison, between 5.3 and 6 diavolumes were needed to achieve a similar result with dialysis. Performance could be maintained for over 8 h in the presence of either 3 %wt. or 6 %wt. lactoferrin. The NaCl concentration in the dialysate outlet was also high, allowing potential reuse for the upstream chromatographic elution step. Detailed mass balance calculations suggested a saving of up to 77 % in fresh water and 46 % in NaCl consumption when an integrated process was used, compared to the process where batch diafiltration was employed. The outcomes suggest that the use of continuous countercurrent diafiltration could assist dairy manufacturers to reduce cost and increase sustainability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112584"},"PeriodicalIF":5.3,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probing the food packaging applications of green carbon quantum dots","authors":"Fathima C. S ,&nbsp;Akash M. Murali ,&nbsp;Sunish K. S ,&nbsp;Sobhi Daniel","doi":"10.1016/j.jfoodeng.2025.112575","DOIUrl":"10.1016/j.jfoodeng.2025.112575","url":null,"abstract":"<div><div>Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their low toxicity, high aqueous solubility, high electrical conductivity, and remarkable fluorescence properties. Their tunable emission, high intensity, biocompatibility, and ability to enhance mechanical, thermal, barrier, antioxidant, and antimicrobial properties make CQDs ideal for diverse applications, including innovative food packaging. This study explores the green synthesis of CQDs from agricultural waste fibres, namely jute, coconut husk, banana, and water hyacinth, designated as CQD1, CQD2, CQD3, and CQD4, respectively. The CQDs were embedded into a polyvinyl alcohol (PVA) matrix to fabricate composite films S1, S2, S3, and S4, which were extensively characterized for their physicochemical and functional properties. Mechanical analysis revealed significant improvements in the tensile strength and elongation at break of all composite films, particularly for the S4 film, which increased to 1.72 ± 0.002 MPa and 223.8 ± 0.535 %, respectively, compared to the pure PVA film (1.00 ± 0.007 Mpa and 111.70 ± 0.433 %). Water barrier properties were enhanced, with the S4 film exhibiting the lowest swelling index (47.28 ± 0.022 %) and solubility (30.52 ± 0.042 %) compared to pure PVA (77.89 ± 0.058 % and 65.76 ± 0.045 %, respectively). Gas barrier properties were significantly improved, with the S1 film reducing oxygen permeability (OP) by 36.44 % (2.18 ± 0.023 cm³ m⁻¹ 24 h⁻¹ atm⁻¹) and the S4 film exhibiting the lowest water vapor transmission rate (WVTR) of 95.11 ± 0.029 g m⁻² h⁻¹. The UV-blocking efficacy of all films exceeded 89 %, with S4 achieving 92.55 %. Antimicrobial assays demonstrated that S1 and S2 effectively inhibited <em>Bacillus cereus</em> and <em>Salmonella typhi</em>. Additionally, all films exhibited biofilm inhibitory activity, with S4 showing 100 % inhibition against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. In food packaging evaluations, the S3 and S4 films extended the shelf life of plums and bananas by up to 15 and 6 days, respectively, by reducing spoilage. Cytotoxicity studies using the MTT assay revealed that S3 and S4 films had IC₅₀ values of 279.5 μg/mL and 260.35 μg/mL, respectively, indicating low cytotoxicity and excellent biocompatibility. These findings highlight the potential of CQDs derived from agricultural waste fibres as sustainable additives with multifunctional properties, making them promising materials for active food packaging applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112575"},"PeriodicalIF":5.3,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705050","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":"Functionalization of a poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch film with olive leaf extract and its impact on postharvest green pepper quality","authors":"Lidia Verano-Naranjo ,&nbsp;Cristina Cejudo-Bastante ,&nbsp;Lourdes Casas ,&nbsp;Cristina Lasanta ,&nbsp;Carmen S.R. Freire ,&nbsp;Carla Vilela ,&nbsp;Casimiro Mantell","doi":"10.1016/j.jfoodeng.2025.112582","DOIUrl":"10.1016/j.jfoodeng.2025.112582","url":null,"abstract":"<div><div>In the context of packaging innovation, active packaging using biodegradable polymers offers a viable alternative for preserving fresh products by ensuring microbial stability and reducing cold damage. This eco-friendly approach also combines green technology (supercritical impregnation) and a natural olive leaf extract (OLE). The development films exhibited, especially on those impregnated at 400 bar/55 °C, a suitable impregnation level (19.8 ± 3.2 % w/w OLE) and significant antioxidant activity (0.44 ± 0.08 gTEAC/100g film) to exert preservative action. Moreover, OLE preserved the water barrier properties and enhanced light-blocking capabilities of films. These properties were key to the extension of the shelf life of green peppers, as the impregnated films provided better color protection and reduced aerobic counts (3.95 ± 0.10 against 4.50 ± 0.08 log CFU/g) compared to non-impregnated films, reducing the chilling injury symptoms in 20 days of assay.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112582"},"PeriodicalIF":5.3,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682372","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}