As the world is facing numerous global ecological issues at once, the question arises of what will help mitigate and solve contemporary matters related to resource management or climate change without devastating the economies. Fortunately, the widespread application of the circular economy would help countries worldwide simultaneously ensure economic growth without significant environmental deterioration, essentially decoupling the two factors. While Hungary’s contribution to environmental problems is not significant in absolute terms, the economic sector’s circular transition could help the country decrease its impact in relative terms and pave the path for a green economy. Nevertheless, companies, especially SMEs, tend to struggle the most with the initial phases of the shift thus it is crucial to assess the factors that prevent and support their transition.
{"title":"The perspective of SMEs on the challenges of the circular economy in the 21st century Hungary","authors":"Csongor Bajn, Oczki","doi":"10.1556/446.2021.00038","DOIUrl":"https://doi.org/10.1556/446.2021.00038","url":null,"abstract":"\u0000 As the world is facing numerous global ecological issues at once, the question arises of what will help mitigate and solve contemporary matters related to resource management or climate change without devastating the economies. Fortunately, the widespread application of the circular economy would help countries worldwide simultaneously ensure economic growth without significant environmental deterioration, essentially decoupling the two factors. While Hungary’s contribution to environmental problems is not significant in absolute terms, the economic sector’s circular transition could help the country decrease its impact in relative terms and pave the path for a green economy. Nevertheless, companies, especially SMEs, tend to struggle the most with the initial phases of the shift thus it is crucial to assess the factors that prevent and support their transition.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46330987","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}
{"title":"In memory of Professor Dr. József Janik","authors":"","doi":"10.1556/446.2021.22222","DOIUrl":"https://doi.org/10.1556/446.2021.22222","url":null,"abstract":"","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42133783","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}
Potential functional food bakery products were developed and characterized based on White Lupin (Lupinus albus cv. Nelly) flour. Analytical properties of the seeds resemble to previously described Lupinus species, with significantly high protein content (45%). The high protein and dietetic fiber content of the seeds makes Lupin flour suitable to develop potential functional food products with high nutritional values. Results of the development of sweet biscuits and salty crackers enriched with Lupin flour are presented. Sensory evaluation of the bakery products was carried out by 15 panelists using the nine points hedonic scale. Heat stability of White Lupin proteins were investigated by gel-electrophoretic analysis, White Lupin proteins are quite stable at 140°C, after 35 min heating the biscuits still contain 69% of the original amount of proteins. Baking conditions were optimized also based on gel-electrophoretic experiments, the optimal baking time was 30 min at 140°C. Gluten-free Lupin-based biscuits and crackers were produced by completely omitting wheat flour from the recipes.
{"title":"Development and evaluation of potential functional food biscuits made from White Lupin","authors":"C. Csutoras, Levente Girán, O. Hudák, L. Rácz","doi":"10.1556/446.2021.00036","DOIUrl":"https://doi.org/10.1556/446.2021.00036","url":null,"abstract":"\u0000 Potential functional food bakery products were developed and characterized based on White Lupin (Lupinus albus cv. Nelly) flour. Analytical properties of the seeds resemble to previously described Lupinus species, with significantly high protein content (45%). The high protein and dietetic fiber content of the seeds makes Lupin flour suitable to develop potential functional food products with high nutritional values. Results of the development of sweet biscuits and salty crackers enriched with Lupin flour are presented. Sensory evaluation of the bakery products was carried out by 15 panelists using the nine points hedonic scale. Heat stability of White Lupin proteins were investigated by gel-electrophoretic analysis, White Lupin proteins are quite stable at 140°C, after 35 min heating the biscuits still contain 69% of the original amount of proteins. Baking conditions were optimized also based on gel-electrophoretic experiments, the optimal baking time was 30 min at 140°C. Gluten-free Lupin-based biscuits and crackers were produced by completely omitting wheat flour from the recipes.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47104866","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}
Built elements and structures are a prominent component of our historic gardens, both in terms of function and artistic composition and garden scenery. The surveys of historic garden structures are important research tasks, which also underpins and validates restoration work. In most cases, the neglected state of historic gardens and sites and the unavailable archival materials do not allow an authentic restoration of historic gardens to their original state. Nevertheless, there is a real need to reconstruct our historic gardens, based not only on historical authenticity but also on a systematic reinterpretation of the relationship between society and landscape. The objective of this article is to present a general methodology for renewal of historic gardens through examples of specific garden reconstructions. The case studies are the authors' own design works, which demonstrate the application of different design approaches, highlighting details of the reconstruction of specific built garden elements.
{"title":"Technical aspects of the reconstruction of historic gardens","authors":"Albert Fekete, S. Vajda","doi":"10.1556/446.2021.00031","DOIUrl":"https://doi.org/10.1556/446.2021.00031","url":null,"abstract":"\u0000 Built elements and structures are a prominent component of our historic gardens, both in terms of function and artistic composition and garden scenery. The surveys of historic garden structures are important research tasks, which also underpins and validates restoration work.\u0000 In most cases, the neglected state of historic gardens and sites and the unavailable archival materials do not allow an authentic restoration of historic gardens to their original state. Nevertheless, there is a real need to reconstruct our historic gardens, based not only on historical authenticity but also on a systematic reinterpretation of the relationship between society and landscape.\u0000 The objective of this article is to present a general methodology for renewal of historic gardens through examples of specific garden reconstructions. The case studies are the authors' own design works, which demonstrate the application of different design approaches, highlighting details of the reconstruction of specific built garden elements.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43116545","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}
H. Sukmana, Naoufal Bellahsen, Fernanda Pantoja, C. Hodúr
Wastewater issues became a complex challenge in the world. There are several methods in wastewater treatment, such as chemical, physical, biological, and the combination of each method. However, each process has advantages and disadvantages. The physicochemical methods are common methods used in wastewater treatment, such as adsorption and coagulation. Adsorption and coagulation are excellent methods to remove pollutants. The adsorption process is greatly influenced by pH, adsorbent dose, temperature, and contact time. Coagulant dose, settling time, and pH are the main factors in the coagulation process. Chemical material as an adsorbent and coagulant has been studied in previous research, but recently, to substitution chemical materials is a challenging subject. Natural substances are potential new materials in wastewater treatment and became popular due to their efficiency and environment friendly characteristics. This review investigated the role of adsorption and coagulation in wastewater treatment and the utilization of natural materials as adsorbents and coagulants.
{"title":"Adsorption and coagulation in wastewater treatment – Review","authors":"H. Sukmana, Naoufal Bellahsen, Fernanda Pantoja, C. Hodúr","doi":"10.1556/446.2021.00029","DOIUrl":"https://doi.org/10.1556/446.2021.00029","url":null,"abstract":"\u0000 Wastewater issues became a complex challenge in the world. There are several methods in wastewater treatment, such as chemical, physical, biological, and the combination of each method. However, each process has advantages and disadvantages. The physicochemical methods are common methods used in wastewater treatment, such as adsorption and coagulation. Adsorption and coagulation are excellent methods to remove pollutants. The adsorption process is greatly influenced by pH, adsorbent dose, temperature, and contact time. Coagulant dose, settling time, and pH are the main factors in the coagulation process. Chemical material as an adsorbent and coagulant has been studied in previous research, but recently, to substitution chemical materials is a challenging subject. Natural substances are potential new materials in wastewater treatment and became popular due to their efficiency and environment friendly characteristics. This review investigated the role of adsorption and coagulation in wastewater treatment and the utilization of natural materials as adsorbents and coagulants.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42215743","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}
In the case of fruit syrups, consumers prefer thicker, deep-coloured ones because they remind them of good old homemade ones. Physical properties – as viscosity, colour, refractive index, soluble solid content (SSC), and electrical impedance - of fruit syrups flavoured with raspberry or orange juice were determined. The change of the measured physical properties was determined in three different experiments: 1. evaluating the effect of sugar and sweetener content 2. evaluating the effect of fruit juice composition and 3. evaluating the effect of sugar content on syrups containing raspberry or orange juice only. Variations in fruit and sugar content had a definite effect on the physical properties of squashes. Viscosity, SSC value, refractive index, and impedance magnitude increased with increasing sugar content and decreased with replacement of sugar with sweeteners although colour characteristics were defined mostly by the colorant added to the squash. Changes in the fruit composition of syrups could influence viscosity, refractive index, and SSC values but the magnitude of impedance showed little changes for all samples. The characteristics of squashes containing only raspberry or orange juice and different sugar content did not follow any trends, which emphasized that additives had a significant effect on the physical properties.
{"title":"Physical properties of raspberry and orange flavoured fruit syrups","authors":"A. Lambert-Meretei, E. Vozáry, T. Kaszab","doi":"10.1556/446.2021.30018","DOIUrl":"https://doi.org/10.1556/446.2021.30018","url":null,"abstract":"In the case of fruit syrups, consumers prefer thicker, deep-coloured ones because they remind them of good old homemade ones. Physical properties – as viscosity, colour, refractive index, soluble solid content (SSC), and electrical impedance - of fruit syrups flavoured with raspberry or orange juice were determined. The change of the measured physical properties was determined in three different experiments: 1. evaluating the effect of sugar and sweetener content 2. evaluating the effect of fruit juice composition and 3. evaluating the effect of sugar content on syrups containing raspberry or orange juice only. Variations in fruit and sugar content had a definite effect on the physical properties of squashes. Viscosity, SSC value, refractive index, and impedance magnitude increased with increasing sugar content and decreased with replacement of sugar with sweeteners although colour characteristics were defined mostly by the colorant added to the squash. Changes in the fruit composition of syrups could influence viscosity, refractive index, and SSC values but the magnitude of impedance showed little changes for all samples. The characteristics of squashes containing only raspberry or orange juice and different sugar content did not follow any trends, which emphasized that additives had a significant effect on the physical properties.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42906738","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}
Napping is one of the rapid sensory profiling methods, which was established recently to meet the needs of sensory and consumer researchers. This approach provides a holistic evaluation of the tested sample through their positioning in a 2-dimensional space. The protocol of the analysis is somewhat different from the traditionally applied descriptive methods, like Quantitative Descriptive Analysis. In our review, we focus on the applicability of Napping in the field of fermented goods. The accompanying procedures are also investigated (typically Flash Profiling, CATA, and further methods), in order to understand how the combined datasets facilitate the understanding of the sensory characteristics of the products.
{"title":"The applicability of Napping in the analysis of fermented foods and beverages – A review","authors":"Márton István, Z. Kókai","doi":"10.1556/446.2021.30014","DOIUrl":"https://doi.org/10.1556/446.2021.30014","url":null,"abstract":"Napping is one of the rapid sensory profiling methods, which was established recently to meet the needs of sensory and consumer researchers. This approach provides a holistic evaluation of the tested sample through their positioning in a 2-dimensional space. The protocol of the analysis is somewhat different from the traditionally applied descriptive methods, like Quantitative Descriptive Analysis. In our review, we focus on the applicability of Napping in the field of fermented goods. The accompanying procedures are also investigated (typically Flash Profiling, CATA, and further methods), in order to understand how the combined datasets facilitate the understanding of the sensory characteristics of the products.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45841231","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}
One of the most important components in spreads is the fat phase. The characteristics of the used fat determine most of the quality factors of the products such as viscosity, texture, colour, shelf life, etc. In these kinds of products, the commonly used fat is palm fat, however, in recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, the aim of our research was to develop a palm oil free hazelnut spread. We investigated the effect of replacing the fat in the fat phase with milk fat or coconut fat to the apparent viscosity, colour and texture properties of the product. According to our results the palm fat had the highest and coconut fat had the lowest viscosity. In texture analyses palm fat and milk fat showed no significant difference in hardness and in work of penetration. Coconut fat was significantly different in every texture attributes from the other samples. In the case of colour measurement all samples were significantly different. Despite the observed differences in some parameters the suitability of milk fat for hazelnut spread production should be further investigated (sensory analyses, shelf-life).
{"title":"Palm oil substitution in hazelnut spread","authors":"Anikó Kovács, Lilla Körmendi, K. Kerti","doi":"10.1556/446.2021.30013","DOIUrl":"https://doi.org/10.1556/446.2021.30013","url":null,"abstract":"One of the most important components in spreads is the fat phase. The characteristics of the used fat determine most of the quality factors of the products such as viscosity, texture, colour, shelf life, etc. In these kinds of products, the commonly used fat is palm fat, however, in recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, the aim of our research was to develop a palm oil free hazelnut spread. We investigated the effect of replacing the fat in the fat phase with milk fat or coconut fat to the apparent viscosity, colour and texture properties of the product. According to our results the palm fat had the highest and coconut fat had the lowest viscosity. In texture analyses palm fat and milk fat showed no significant difference in hardness and in work of penetration. Coconut fat was significantly different in every texture attributes from the other samples. In the case of colour measurement all samples were significantly different. Despite the observed differences in some parameters the suitability of milk fat for hazelnut spread production should be further investigated (sensory analyses, shelf-life).","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46207653","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}
In the current study, cakes were prepared with the addition of different levels of chia gel obtained by soaking 1 part of chia seeds in 9 parts of water by weight. Mix was allowed to stand for 30 min for gel formation and seeds were left in the gel and later incorporated into the batter. The addition of chia gel to cake batter to partially substitute the fat from the basic recipe (control) resulted both in improved quality characteristics at all levels of substitution and reduction of caloric value, at the expense of energy from fat, especially at higher reduction levels (40 and 60%). The fat replacement at 40 and 60% had a caloric value decrease by 48 kcal per 100 g compared to the control and respectively the energy at the expense of the fat was 37.9 and 25.7% (reduction by 71.3 and 48.3%). Sensory evaluation demonstrated good acceptability for all the products with slight prevail for the samples with 40% followed closer by those with 20% fat replacement. Hence, chia gel proved to be a good alternative for fat substitution in baking goods recipes while preserving the quality and sensory parameters aiming to produce healthier foods.
{"title":"Study on the potential of chia gel usage as a natural fat substitute in cake formulation","authors":"D. Iserliyska, G. Zsivanovits, M. Marudova","doi":"10.1556/446.2021.30015","DOIUrl":"https://doi.org/10.1556/446.2021.30015","url":null,"abstract":"In the current study, cakes were prepared with the addition of different levels of chia gel obtained by soaking 1 part of chia seeds in 9 parts of water by weight. Mix was allowed to stand for 30 min for gel formation and seeds were left in the gel and later incorporated into the batter. The addition of chia gel to cake batter to partially substitute the fat from the basic recipe (control) resulted both in improved quality characteristics at all levels of substitution and reduction of caloric value, at the expense of energy from fat, especially at higher reduction levels (40 and 60%). The fat replacement at 40 and 60% had a caloric value decrease by 48 kcal per 100 g compared to the control and respectively the energy at the expense of the fat was 37.9 and 25.7% (reduction by 71.3 and 48.3%). Sensory evaluation demonstrated good acceptability for all the products with slight prevail for the samples with 40% followed closer by those with 20% fat replacement. Hence, chia gel proved to be a good alternative for fat substitution in baking goods recipes while preserving the quality and sensory parameters aiming to produce healthier foods.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42861405","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}
Anna Visy, K. Hidas, A. Barkó, L. Nguyen, L. Friedrich, G. Jónás
Consuming enough protein is a very important part of a balanced and healthy diet. Complete proteins are those in which all essential amino acids are present. In meat products, like hams, many different reactions occur during ageing and storage. For example, the production of free amino acids or the production of biogenic amines is formed by decarboxylation. In this study, the presence of these amino acids and biogenic amines, as well as the quality properties of cured hams during curing and ageing, were investigated.The meat samples were immersed into 100 g L−1 NaCl brine. The curing took 20 days, followed by smoking and ageing for 35 days (12 °C, 75% RH). The wet-cured ham samples were analysed for changes in NaCl concentration (at 3 parts: surface, core, bottom layer). Moreover, color, water activity, denaturation temperature and enthalpy (Differential Scanning Calorimetry), free amino acids (FAAs) and biogenic amines (BAs) were also evaluated.
摄入足够的蛋白质是均衡健康饮食的重要组成部分。完整蛋白质是指所有必需氨基酸都存在的蛋白质。在肉制品中，如火腿，在老化和储存过程中会发生许多不同的反应。例如，游离氨基酸的产生或生物胺的产生是通过脱羧形成的。在本研究中，研究了这些氨基酸和生物胺的存在，以及火腿在腌制和老化过程中的质量特性。将肉样品浸入100 g L−1 NaCl盐水。治疗需要20天，然后吸烟和老化35天（12 °C，75%相对湿度）。分析湿腌火腿样品的NaCl浓度变化（在3个部分：表面、核心、底层）。此外，还评估了颜色、水活性、变性温度和焓（差示扫描量热法）、游离氨基酸（FAAs）和生物胺（BA）。
{"title":"Effect of wet-curing on physical properties and proteins of cured ham","authors":"Anna Visy, K. Hidas, A. Barkó, L. Nguyen, L. Friedrich, G. Jónás","doi":"10.1556/446.2021.30017","DOIUrl":"https://doi.org/10.1556/446.2021.30017","url":null,"abstract":"Consuming enough protein is a very important part of a balanced and healthy diet. Complete proteins are those in which all essential amino acids are present. In meat products, like hams, many different reactions occur during ageing and storage. For example, the production of free amino acids or the production of biogenic amines is formed by decarboxylation. In this study, the presence of these amino acids and biogenic amines, as well as the quality properties of cured hams during curing and ageing, were investigated.The meat samples were immersed into 100 g L−1 NaCl brine. The curing took 20 days, followed by smoking and ageing for 35 days (12 °C, 75% RH). The wet-cured ham samples were analysed for changes in NaCl concentration (at 3 parts: surface, core, bottom layer). Moreover, color, water activity, denaturation temperature and enthalpy (Differential Scanning Calorimetry), free amino acids (FAAs) and biogenic amines (BAs) were also evaluated.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44481659","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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