Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7476
M. Farzad, Mengqiao Yang, J. Yagoobi, B. Tilley
Drying of moist porous media such as paper, pulp and food products is one of the most energy intensive processes in industry. Impinging jet nozzles are commonly used in various drying processes. There have been many efforts to improve the transport characteristics of impinging jet nozzles. Utilizing innovative Slot Jet Reattachment (SJR) nozzle is an approach to make the drying process more efficient. This is mainly because these nozzles overcome the high flow rate constraint associated with the traditional Slot Jet (SJ) nozzle. In this paper, the drying characteristics of the SJR nozzle with exit angles of +20˚ and +45˚ are experimentally investigated. The samples used are snack cookies. The results are compared with those of SJ nozzle under the same mass flowrate. The results indicate that significant enhancements in drying rates are achievable with both SJR nozzles compared to SJ nozzle.Keywords: Drying; Porous Food Snack; Slot Jet Reattachment Nozzle; Slot Jet Nozzle
{"title":"Drying of moist food snacks with innovative slot jet reattachment nozzle","authors":"M. Farzad, Mengqiao Yang, J. Yagoobi, B. Tilley","doi":"10.4995/IDS2018.2018.7476","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7476","url":null,"abstract":"Drying of moist porous media such as paper, pulp and food products is one of the most energy intensive processes in industry. Impinging jet nozzles are commonly used in various drying processes. There have been many efforts to improve the transport characteristics of impinging jet nozzles. Utilizing innovative Slot Jet Reattachment (SJR) nozzle is an approach to make the drying process more efficient. This is mainly because these nozzles overcome the high flow rate constraint associated with the traditional Slot Jet (SJ) nozzle. In this paper, the drying characteristics of the SJR nozzle with exit angles of +20˚ and +45˚ are experimentally investigated. The samples used are snack cookies. The results are compared with those of SJ nozzle under the same mass flowrate. The results indicate that significant enhancements in drying rates are achievable with both SJR nozzles compared to SJ nozzle.Keywords: Drying; Porous Food Snack; Slot Jet Reattachment Nozzle; Slot Jet Nozzle ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114722770","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/IDS2018.2018.8351
A. Karim, Mohammad Mahbubur Rahman, M. Billah, M. I. H. Khan
This study aims to investigate the complex microstructural changes in plant-based food materials during drying by using X-ray micro-computed tomography (X-ray µCT) along with the image analysis. The apple samples were dried at 60 °C and tested using X-ray µCT at different stages of drying. The porosity, cell and pore size distribution were determined from the micro-CT data set. It was observed that significant changes in porosity, cell and pore size distribution take place at different drying times and moisture contents. X-ray µCT can serve as a very promising tool to elucidate the evolution of the food microstructure during the drying process. Keywords: Food drying, characteristics, X-ray microtomography, nondestructive evaluation
{"title":"Microstructural characterization of apple tissue during drying using X-Ray microtomography","authors":"A. Karim, Mohammad Mahbubur Rahman, M. Billah, M. I. H. Khan","doi":"10.4995/IDS2018.2018.8351","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.8351","url":null,"abstract":"This study aims to investigate the complex microstructural changes in plant-based food materials during drying by using X-ray micro-computed tomography (X-ray µCT) along with the image analysis. The apple samples were dried at 60 °C and tested using X-ray µCT at different stages of drying. The porosity, cell and pore size distribution were determined from the micro-CT data set. It was observed that significant changes in porosity, cell and pore size distribution take place at different drying times and moisture contents. X-ray µCT can serve as a very promising tool to elucidate the evolution of the food microstructure during the drying process. Keywords: Food drying, characteristics, X-ray microtomography, nondestructive evaluation ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130458213","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/IDS2018.2018.7319
G. Strenzke, I. Golovin, M. Wegner, S. Palis, A. Bück, A. Kienle, E. Tsotsas
Agglomeration is a particle formulation process in which at least two primary particles are combined to form a new one. The growth of agglomerates depends on interactions of particles covered with wet spots that generated by depositions of binder droplets. This work experimentally compares the influence of external feed rate and sprayed binder content on product properties and process stability with internal separation at different drying conditions. Due to the identification of parameters a populations balance model (PBM) is developed. The PBM includes the agglomeration kernel function, which characterizes the kinetics, i.e. the rate at which primary particles build agglomerates. Keywords: spray fluidized bed agglomeration; drying; continuous process; internal separation; population balances
{"title":"Influence of drying conditions on process properties and parameter identification for continuous fluidized bed spray agglomeration","authors":"G. Strenzke, I. Golovin, M. Wegner, S. Palis, A. Bück, A. Kienle, E. Tsotsas","doi":"10.4995/IDS2018.2018.7319","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7319","url":null,"abstract":"Agglomeration is a particle formulation process in which at least two primary particles are combined to form a new one. The growth of agglomerates depends on interactions of particles covered with wet spots that generated by depositions of binder droplets. This work experimentally compares the influence of external feed rate and sprayed binder content on product properties and process stability with internal separation at different drying conditions. Due to the identification of parameters a populations balance model (PBM) is developed. The PBM includes the agglomeration kernel function, which characterizes the kinetics, i.e. the rate at which primary particles build agglomerates. Keywords: spray fluidized bed agglomeration; drying; continuous process; internal separation; population balances","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134371875","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/IDS2018.2018.7356
C. Arpagaus
Spray drying plays a crucial role in the processing of pharmaceutical products such as pills, capsules, and tablets as it is used to convert drug containing liquids into dried powdered forms. Nano spray drying is in particular used to improve drug formulation by encapsulating active ingredients in polymeric wall materials for protection and delivering the drugs to the right place and time in the body. The nano spray dryer developed in the recent years extends the spectrum of produced powder particles to the submicron- and nanoscale with very narrow size distributions and sample quantities in the milligram scale at high product yields. This enables the economical use of expensive active pharmaceutical ingredients and pure drugs. The present paper explains the concept of nano spray drying and discusses the influence of the main process parameters on the final powder properties like particle size, morphology, encapsulation efficiency, and drug loading. Application results of nano spray drying for the formulation and encapsulation of different drugs are reviewed. Keywords: nano spray drying; pharmaceuticals; drug encapsulation; particle size; powder
{"title":"Nano spray drying of pharmaceuticals","authors":"C. Arpagaus","doi":"10.4995/IDS2018.2018.7356","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7356","url":null,"abstract":"Spray drying plays a crucial role in the processing of pharmaceutical products such as pills, capsules, and tablets as it is used to convert drug containing liquids into dried powdered forms. Nano spray drying is in particular used to improve drug formulation by encapsulating active ingredients in polymeric wall materials for protection and delivering the drugs to the right place and time in the body. The nano spray dryer developed in the recent years extends the spectrum of produced powder particles to the submicron- and nanoscale with very narrow size distributions and sample quantities in the milligram scale at high product yields. This enables the economical use of expensive active pharmaceutical ingredients and pure drugs. The present paper explains the concept of nano spray drying and discusses the influence of the main process parameters on the final powder properties like particle size, morphology, encapsulation efficiency, and drug loading. Application results of nano spray drying for the formulation and encapsulation of different drugs are reviewed. Keywords: nano spray drying; pharmaceuticals; drug encapsulation; particle size; powder ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131260347","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/IDS2018.2018.7655
Dinar Fartdinov, J. Comaposada, I. Muñoz, Nieco De Wit, P. Gou, M. D. Guàrdia
The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves
{"title":"Healthy apple snack developed using microwaves","authors":"Dinar Fartdinov, J. Comaposada, I. Muñoz, Nieco De Wit, P. Gou, M. D. Guàrdia","doi":"10.4995/IDS2018.2018.7655","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7655","url":null,"abstract":"The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132870452","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/IDS2018.2018.8369
C. Niamnuy, Noppadol Panchan, Thanaphat Chukeaw, A. Seubsai, S. Devahastin, M. Chareonpanich
Drying process directly affect in structure of the silica support for catalysts. Therefore, we herein prepared bimodal meso-macropore structure of silica by sol-gel method and investigated the silica support obtained from various drying techniques, namely, hot air drying (HA), microwave drying(MW)and freeze drying (FD)by means of BET and BJH N2-sorption, and SEM. The results showed a significant effect of drying technique on the textural properties of the dried bimodal porous silica support. In addition, it was found that freeze drying could enhance surface area of silica support with higher than 500 m2/g. Keywords: bimodal meso-macropore structure silica support: drying technology: freeze drying: hot air drying: microwave drying
{"title":"Influence of drying technique on physicochemical properties of bimodal meso-macropore structure of silica support","authors":"C. Niamnuy, Noppadol Panchan, Thanaphat Chukeaw, A. Seubsai, S. Devahastin, M. Chareonpanich","doi":"10.4995/IDS2018.2018.8369","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.8369","url":null,"abstract":"Drying process directly affect in structure of the silica support for catalysts. Therefore, we herein prepared bimodal meso-macropore structure of silica by sol-gel method and investigated the silica support obtained from various drying techniques, namely, hot air drying (HA), microwave drying(MW)and freeze drying (FD)by means of BET and BJH N2-sorption, and SEM. The results showed a significant effect of drying technique on the textural properties of the dried bimodal porous silica support. In addition, it was found that freeze drying could enhance surface area of silica support with higher than 500 m2/g. Keywords: bimodal meso-macropore structure silica support: drying technology: freeze drying: hot air drying: microwave drying","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132429936","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/ids2018.2018.7609
Carlos Jair Calis-Pérez, A. Domínguez-Niño, G. R. Urrea-Garcia, G. Luna-Solano
Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed drying was employed as an efficient alternative to fresh cheese; however, in order to achieve the desired shelf life in a product, it is necessary to study different packaging and storage conditions that will depend on the specific characteristics of the product. A design of factorial experiments 23 was adopted, the storage study was carried out for 90 days, studying two qualitative variables: type of packaging and type of atmosphere in the packaging, and one quantitative variable: drying temperature. Keywords: Dehydrated cheese; storage; water activity; type of packing.
{"title":"Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage","authors":"Carlos Jair Calis-Pérez, A. Domínguez-Niño, G. R. Urrea-Garcia, G. Luna-Solano","doi":"10.4995/ids2018.2018.7609","DOIUrl":"https://doi.org/10.4995/ids2018.2018.7609","url":null,"abstract":"Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed drying was employed as an efficient alternative to fresh cheese; however, in order to achieve the desired shelf life in a product, it is necessary to study different packaging and storage conditions that will depend on the specific characteristics of the product. A design of factorial experiments 23 was adopted, the storage study was carried out for 90 days, studying two qualitative variables: type of packaging and type of atmosphere in the packaging, and one quantitative variable: drying temperature. Keywords: Dehydrated cheese; storage; water activity; type of packing.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133167035","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/IDS2018.2018.7449
J. Amorós, V. Cantavella, E. Blasco
Abstract Unfired tile mechanical properties are very important in the ceramic tile manufacturing process. Inadequate mechanical properties lead to rejects (both in unfired and fired tiles). Unfired tile mechanical strength changes significantly after the tiles exit the industrial dryer. This behaviour can be explained by assuming that the fast-drying process generates stresses in the tile, which subsequently relax. A kinetic model has been derived, based on Maxwell’s viscoelastic elements, which explains the development of dried tile mechanical strength. This increases asymptotically when the dried tiles are stored in dry conditions. However, if tiles adsorb humidity (upon exiting the dryer), tile mechanical strength rises and then decreases. This is the result of two opposing phenomena: stress relaxation raises mechanical strength while the concurrent rise in moisture content lowers mechanical strength. The developed model successfully describes this joint mechanical behaviour. Keywords: ceramic tiles, fast drying, stress relaxation, kinetic model
{"title":"Relaxation of ceramic tile stresses generated by fast drying: a kinetic model","authors":"J. Amorós, V. Cantavella, E. Blasco","doi":"10.4995/IDS2018.2018.7449","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7449","url":null,"abstract":"Abstract Unfired tile mechanical properties are very important in the ceramic tile manufacturing process. Inadequate mechanical properties lead to rejects (both in unfired and fired tiles). Unfired tile mechanical strength changes significantly after the tiles exit the industrial dryer. This behaviour can be explained by assuming that the fast-drying process generates stresses in the tile, which subsequently relax. A kinetic model has been derived, based on Maxwell’s viscoelastic elements, which explains the development of dried tile mechanical strength. This increases asymptotically when the dried tiles are stored in dry conditions. However, if tiles adsorb humidity (upon exiting the dryer), tile mechanical strength rises and then decreases. This is the result of two opposing phenomena: stress relaxation raises mechanical strength while the concurrent rise in moisture content lowers mechanical strength. The developed model successfully describes this joint mechanical behaviour. Keywords: ceramic tiles, fast drying, stress relaxation, kinetic model","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133187750","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/IDS2018.2018.7422
F. L. Moreno, A. M. Castro, E. Mayorga
Three numerical methods, finite differences, finite volume and finite element, were compared to know their convenience in the simulation of convective drying of fruit slices. The mathematical treatment, the stability, the convergence and the sensibility were analysed for each method. The data of the simulations were compared with the data of feijoa dried at 60°C, 5 mm of thickness and air velocity of 0.5ms-1. The error was 7%, 13% and 17% for finite element, finite volume and finite differences respectively. The method selection depends on the software, the required data precision and the use of the model. Keywords: mathematical model; convective drying; numerical methods
{"title":"Comparison between the finite differences, finite volume and finite element methods for the modelling of convective drying of fruit slices","authors":"F. L. Moreno, A. M. Castro, E. Mayorga","doi":"10.4995/IDS2018.2018.7422","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7422","url":null,"abstract":"Three numerical methods, finite differences, finite volume and finite element, were compared to know their convenience in the simulation of convective drying of fruit slices. The mathematical treatment, the stability, the convergence and the sensibility were analysed for each method. The data of the simulations were compared with the data of feijoa dried at 60°C, 5 mm of thickness and air velocity of 0.5ms-1. The error was 7%, 13% and 17% for finite element, finite volume and finite differences respectively. The method selection depends on the software, the required data precision and the use of the model. Keywords: mathematical model; convective drying; numerical methods ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134473985","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/IDS2018.2018.7337
A. A. Akinola, Stanley N Ezeorah, E. Nwoko
A new model describing the variation in the rehydration ratio with rehydration time for yam slices is presented here. Also presented, is a new model for the rehydration kinetics of yam slices. Mass and moisture content rehydration data were collected while rehydrating 3.0 mm thick dehydrated yam slices. Regression analysis established that the mass rehydration data better fitted a two-term exponential equation rather than a second-order polynomial equation. Also, for the rehydration kinetics, the moisture content rehydration data was better fitted to a new empirical model rather than the Weibull, Peleg, and Exponential models. Keywords: Rehydration Ratio Models; Rehydration kinetic models; Yam; Weibull, Peleg, and Exponential models.
{"title":"New model for the rehydration characteristics of white yam at different temperatures","authors":"A. A. Akinola, Stanley N Ezeorah, E. Nwoko","doi":"10.4995/IDS2018.2018.7337","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7337","url":null,"abstract":"A new model describing the variation in the rehydration ratio with rehydration time for yam slices is presented here. Also presented, is a new model for the rehydration kinetics of yam slices. Mass and moisture content rehydration data were collected while rehydrating 3.0 mm thick dehydrated yam slices. Regression analysis established that the mass rehydration data better fitted a two-term exponential equation rather than a second-order polynomial equation. Also, for the rehydration kinetics, the moisture content rehydration data was better fitted to a new empirical model rather than the Weibull, Peleg, and Exponential models. Keywords: Rehydration Ratio Models; Rehydration kinetic models; Yam; Weibull, Peleg, and Exponential models. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128850922","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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