Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7474
L. Mielke, A. Bück, E. Tsotsas
Due to the ongoing development and implementation of process control and observation techniques in production processes of particulate products, the research on complexly designed process apparatuses has become of great interest. The work presented in this paper is focused on a model-based study on a multi-chamber horizontal fluidized bed apparatus for fluidized bed layering granulation. The model for the solid phase is extended by a new drying model. Because of the great variety of parameters that influence this complex system a preliminary model-based study on a simplified setup shall show which construction or process parameters influence the product quality. Keywords: fluidized bed granulation; population balance modeling; surface moisture content; drying
{"title":"Multi-zone & multi-compartment model for dynamic simulation of horizontal fluidized bed granulator","authors":"L. Mielke, A. Bück, E. Tsotsas","doi":"10.4995/IDS2018.2018.7474","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7474","url":null,"abstract":"Due to the ongoing development and implementation of process control and observation techniques in production processes of particulate products, the research on complexly designed process apparatuses has become of great interest. The work presented in this paper is focused on a model-based study on a multi-chamber horizontal fluidized bed apparatus for fluidized bed layering granulation. The model for the solid phase is extended by a new drying model. Because of the great variety of parameters that influence this complex system a preliminary model-based study on a simplified setup shall show which construction or process parameters influence the product quality. Keywords: fluidized bed granulation; population balance modeling; surface moisture content; drying ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129202885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7328
S. Mujaffar, Aveena Ramroop, D. Sukha
To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient
{"title":"Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans","authors":"S. Mujaffar, Aveena Ramroop, D. Sukha","doi":"10.4995/IDS2018.2018.7328","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7328","url":null,"abstract":"To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131288630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7753
A. Zambon, T. M. Vizzotto, Gianluca Morbiato, M. Toffoletto, Gabriele Poloniato, S. Dall'acqua, M. Bernard, S. Spilimbergo
This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying. Keywords: supercritical drying; carbon dioxide; food drying; microbial inactivation
{"title":"Supercritical CO2 drying of food matrices","authors":"A. Zambon, T. M. Vizzotto, Gianluca Morbiato, M. Toffoletto, Gabriele Poloniato, S. Dall'acqua, M. Bernard, S. Spilimbergo","doi":"10.4995/IDS2018.2018.7753","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7753","url":null,"abstract":"This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying. Keywords: supercritical drying; carbon dioxide; food drying; microbial inactivation","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132075300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7490
M. J. S. José, S. Alvarez, R. López
The goal of this study was to prove the feasibility of a conical spouted bed dryer for the drying of wastes of almond tree fruit. The drying operating regimes ranges in sspouted beds contactors were determined. The drying tests were conducted in the spouted bed regime under determined experimental conditions. Beds consisting of almond shells were dried at drying air temperatures ranging from room temperature to 140 ºC. The drying behaviour was assessed based on the decrease in moisture content of almond shells with the time and the effect of drying air temperature on the drying process was analyzed. Keywords: Almond shells wastes; conical spouted beds; biomass wastes; drying
{"title":"Drying of wastes of almond shells in conical spouted beds","authors":"M. J. S. José, S. Alvarez, R. López","doi":"10.4995/IDS2018.2018.7490","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7490","url":null,"abstract":"The goal of this study was to prove the feasibility of a conical spouted bed dryer for the drying of wastes of almond tree fruit. The drying operating regimes ranges in sspouted beds contactors were determined. The drying tests were conducted in the spouted bed regime under determined experimental conditions. Beds consisting of almond shells were dried at drying air temperatures ranging from room temperature to 140 ºC. The drying behaviour was assessed based on the decrease in moisture content of almond shells with the time and the effect of drying air temperature on the drying process was analyzed. Keywords: Almond shells wastes; conical spouted beds; biomass wastes; drying ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133919026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7460
S. Rodrigues, T. Fonteles, Ronnyely Braz Reis do Nascimento, F. Fernandes
Fluidized bed drying is a method for controlled and mild drying of wetThis study aimed to evaluate the effects of ozone pretreatment on drying of green apple carried out in a fluidized bed dryer to determine drying kinetics and identify operating parameters for improved product quality. Results reveal that drying temperature in different levels affected water diffusivity and retention of bioactive compounds. The ozone pretreatment showed unexpected results since the pretreatment reduced the water difusivity and promoted an increase in the enzyme activity. The treatment time strongly afftected the final polyphenoloxidase and peroxidase activities. On the other hand, the ozone treatment resulted in lower color changes compared to non-ozone treated dried apples.Keywords: diffusivity; polyphenoloxidase; enzymatic browning; ozone.
{"title":"Effects of ozone pretreatment on drying kinetics and quality of Granny Smith Apple dried in a fluidized bed dryer","authors":"S. Rodrigues, T. Fonteles, Ronnyely Braz Reis do Nascimento, F. Fernandes","doi":"10.4995/IDS2018.2018.7460","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7460","url":null,"abstract":"Fluidized bed drying is a method for controlled and mild drying of wetThis study aimed to evaluate the effects of ozone pretreatment on drying of green apple carried out in a fluidized bed dryer to determine drying kinetics and identify operating parameters for improved product quality. Results reveal that drying temperature in different levels affected water diffusivity and retention of bioactive compounds. The ozone pretreatment showed unexpected results since the pretreatment reduced the water difusivity and promoted an increase in the enzyme activity. The treatment time strongly afftected the final polyphenoloxidase and peroxidase activities. On the other hand, the ozone treatment resulted in lower color changes compared to non-ozone treated dried apples.Keywords: diffusivity; polyphenoloxidase; enzymatic browning; ozone.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116697313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7245
A. Bück, Carsten Seidel, C. Neugebauer, R. Dürr
Convective drying is a common process for the treatment of particulate solids also operated in continuous mode. Continuous operation is characterised by operation in steady-state with constant product throughput and constant product quality. Due to external influences, i.e. seasonal or local variations in the properties of the initial wet material, deviations in the product quality can result, for example over- or under-drying, or on-set of unwanted reaction. In this contribution a new feedback control concept is developed that is robust with respect to variations and uncertainties in the drying kinetics of the material and can reject and attenuate process disturbances. Keywords: Process control; drying kinetics; robustness; fluidized bed; yeast.
{"title":"Robust feedback control of continuously operated convective dryers for particulate materials","authors":"A. Bück, Carsten Seidel, C. Neugebauer, R. Dürr","doi":"10.4995/IDS2018.2018.7245","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7245","url":null,"abstract":"Convective drying is a common process for the treatment of particulate solids also operated in continuous mode. Continuous operation is characterised by operation in steady-state with constant product throughput and constant product quality. Due to external influences, i.e. seasonal or local variations in the properties of the initial wet material, deviations in the product quality can result, for example over- or under-drying, or on-set of unwanted reaction. In this contribution a new feedback control concept is developed that is robust with respect to variations and uncertainties in the drying kinetics of the material and can reject and attenuate process disturbances. Keywords: Process control; drying kinetics; robustness; fluidized bed; yeast. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115643309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7898
E. Dalmau, J. Cárcel, V. Eim, S. Simal
To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, by using scanning electron microscopy. Beetroot samples were subjected to convective drying at 60 ºC and 2 m/s and freeze-drying at -50 ºC and 30Pa. Dried beetroots were rehydrated prior to digestion by immersion in distilled water at 37 ºC during 90 min. To extract quantitative information related to cell size from the visual texture of beetroot, grey level granulometric methods from mathematical morphology were applied. Keywords: freeze drying; convective drying; scanning electron microscopy; image analysis; image texture analysis.
{"title":"Influence of drying on in vitro gastric digestion of beetroot: evaluation of the microstructure","authors":"E. Dalmau, J. Cárcel, V. Eim, S. Simal","doi":"10.4995/IDS2018.2018.7898","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7898","url":null,"abstract":"To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, by using scanning electron microscopy. Beetroot samples were subjected to convective drying at 60 ºC and 2 m/s and freeze-drying at -50 ºC and 30Pa. Dried beetroots were rehydrated prior to digestion by immersion in distilled water at 37 ºC during 90 min. To extract quantitative information related to cell size from the visual texture of beetroot, grey level granulometric methods from mathematical morphology were applied. Keywords: freeze drying; convective drying; scanning electron microscopy; image analysis; image texture analysis.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121200924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7393
Junjie Yan, Xiaoqu Han, Jiahuan Wang, Ming Liu, S. Karellas
Lignite is a domestic strategic reserve of low rank coals in many countries for its abundant resource and competitive price. Combustion for power generation is still an important approach to its utilization. However, the high moisture content always results in low efficiencies of lignite-direct-fired power plants. Lignite pre-drying is thus proposed as an effective method to improve the energy efficiency. The present work focuses on the flue gas pre-dried lignite-fired power system (FPLPS), which is integrated with fan mill pulverizing system and waste heat recovery. The thermo-economic analysis model was developed to predict its energy saving potential at design conditions. The pre-drying upgrade factor was defined to express the coupling of pre-drying system with boiler system and the efficiency improvement effect. The energy saving potential of the FPLPS, when applied in a 600 MW supercritical power unit, was determined to be 1.48 %-pts. It was concluded that the improvement of boiler efficiency mainly resulted from the lowered boiler exhaust temperature after firing pre-dried low moisture content lignite and the lowered dryer exhaust gas temperature after pre-heating the boiler air supply. Keywords: lignite; pre-drying; thermodynamic analysis; thermo-economics
{"title":"Thermo-economic analysis of an efficient lignite-fired power system integrated with flue gas fan mill pre-drying","authors":"Junjie Yan, Xiaoqu Han, Jiahuan Wang, Ming Liu, S. Karellas","doi":"10.4995/IDS2018.2018.7393","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7393","url":null,"abstract":"Lignite is a domestic strategic reserve of low rank coals in many countries for its abundant resource and competitive price. Combustion for power generation is still an important approach to its utilization. However, the high moisture content always results in low efficiencies of lignite-direct-fired power plants. Lignite pre-drying is thus proposed as an effective method to improve the energy efficiency. The present work focuses on the flue gas pre-dried lignite-fired power system (FPLPS), which is integrated with fan mill pulverizing system and waste heat recovery. The thermo-economic analysis model was developed to predict its energy saving potential at design conditions. The pre-drying upgrade factor was defined to express the coupling of pre-drying system with boiler system and the efficiency improvement effect. The energy saving potential of the FPLPS, when applied in a 600 MW supercritical power unit, was determined to be 1.48 %-pts. It was concluded that the improvement of boiler efficiency mainly resulted from the lowered boiler exhaust temperature after firing pre-dried low moisture content lignite and the lowered dryer exhaust gas temperature after pre-heating the boiler air supply. Keywords: lignite; pre-drying; thermodynamic analysis; thermo-economics","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123745614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7932
A. Martynenko, T. Kudra
Following background to the phenomenon of electrohydrodynamics with concise review of basic features like shorter drying time, lower energy consumption and better product quality, the selected key factors affecting EHD drying are examined. These include the geometry of discharge electrodes, effects of air humidity on drying rate, depression of material temperature, and cooling effect of ionic wind. Examples are given for: (i) prototype EHD dryers of multi-belt types, and (ii) pilot-scale multi-belt EHD dryer in vertical arrangement that can be aggregated into one unit of higher capacity, and vertical cylindrical EHD dryer with vibrated shelves. Keywords: ionic wind; corona discharge; drying; energy; quality
{"title":"Electrohydrodynamic (EHD) drying: fundamentals and applications","authors":"A. Martynenko, T. Kudra","doi":"10.4995/IDS2018.2018.7932","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7932","url":null,"abstract":"Following background to the phenomenon of electrohydrodynamics with concise review of basic features like shorter drying time, lower energy consumption and better product quality, the selected key factors affecting EHD drying are examined. These include the geometry of discharge electrodes, effects of air humidity on drying rate, depression of material temperature, and cooling effect of ionic wind. Examples are given for: (i) prototype EHD dryers of multi-belt types, and (ii) pilot-scale multi-belt EHD dryer in vertical arrangement that can be aggregated into one unit of higher capacity, and vertical cylindrical EHD dryer with vibrated shelves. Keywords: ionic wind; corona discharge; drying; energy; quality","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"50 9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124523197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/ids2018.2018.8365
Jan Piecko, D. Konopacka, Monika Mieszczakowska-Frąc, D. Kruczyńska, Karolina Celejewska
A one stage drying process for dried cranberry production, employing a vacuum microwave technique, is proposed. The process consists of a specific sequence of microwave energy dosage at a given vacuum level. During the 60 minute process, three sub-stages can be identified: osmotic dehydration, intensive water evaporation and stabilization. Mass transfer, as well as quality changes during the process, has been described, and the final product quality compared to purchased control. The proposed method of dried cranberry production resulted in a microbiologically stable product (aw=0.62) of a decent sensory quality, with an antioxidant potential three times higher than traditional products. Keywords: Vaccinium macrocarpon; microwave-vacuum drying; ready-to-eat snack
{"title":"Drying kinetics and selected physico - chemical properties of fresh cranberries preserved with microwave – vacuum process","authors":"Jan Piecko, D. Konopacka, Monika Mieszczakowska-Frąc, D. Kruczyńska, Karolina Celejewska","doi":"10.4995/ids2018.2018.8365","DOIUrl":"https://doi.org/10.4995/ids2018.2018.8365","url":null,"abstract":"A one stage drying process for dried cranberry production, employing a vacuum microwave technique, is proposed. The process consists of a specific sequence of microwave energy dosage at a given vacuum level. During the 60 minute process, three sub-stages can be identified: osmotic dehydration, intensive water evaporation and stabilization. Mass transfer, as well as quality changes during the process, has been described, and the final product quality compared to purchased control. The proposed method of dried cranberry production resulted in a microbiologically stable product (aw=0.62) of a decent sensory quality, with an antioxidant potential three times higher than traditional products. Keywords: Vaccinium macrocarpon; microwave-vacuum drying; ready-to-eat snack ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121532346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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