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Rajoriya D, Bhavya M, Hebbar HU. Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111330] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Bhavya ML, Shewale SR, Rajoriya D, Hebbar HU. Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02581-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Shewale SR, Rajoriya D, Bhavya M, Hebbar HU. Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109904] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Rajoriya D, Shewale SR, Bhavya M, Hebbar HU. Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102530] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Bhavya ML, Hebbar HU. Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice. Ultrason Sonochem 2019; 57:108-115. [PMID: 31208605 DOI: 10.1016/j.ultsonch.2019.05.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/04/2019] [Accepted: 05/03/2019] [Indexed: 06/09/2023]
Abstract
Efficiency of blue (462 ± 3 nm) light emitting diode (LED) illumination to inactivate Escherichia coli and Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in freshly squeezed orange juice. Further, the combinational effect of ultrasound (US), photosensitizer (PS) and blue light (BL) on inactivation of microbes was evaluated. The effect of process parameters such as concentration of PS, US and volume of the juice on E. coli and S. aureus inactivation was also investigated. The US alone and PS + BL treatments resulted in 3.02 ± 0.52 and 1.06 ± 0.13 log reduction of E. coli; 0.18 ± 0.14 and 2.34 ± 0.13 log reduction of S. aureus, respectively. The combination of PS + US + BL treatment at optimized conditions resulted in 2.35 ± 0.16 log reduction of S. aureus. An additive effect on the inactivation of E. coli (4.26 ± 0.32 log reduction) was observed with PS + US + BL combination treatment. The US treatment showed significant change in cloud value, colour and browning index of orange juice. The combinational non-thermal processes (PS + BL and PS + US + BL) did not have any significant effect on total phenolic content, total flavonoid content, and hesperidin content of the orange juice. However, these processes affected ascorbic acid content and antioxidant activity negatively. Thus, this study indicated that photodynamic inactivation of E. coli and S. aureus using LED-based photosensitization in fruit juices could be a potential method for microbial inactivation. Nevertheless, the effect on quality parameters needs to be considered while optimizing the process.
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Affiliation(s)
- M L Bhavya
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India
| | - H Umesh Hebbar
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India.
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Bhavya ML, Umesh Hebbar H. Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters. Int J Food Microbiol 2018; 290:296-304. [PMID: 30414562 DOI: 10.1016/j.ijfoodmicro.2018.10.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 08/30/2018] [Accepted: 10/24/2018] [Indexed: 10/28/2022]
Abstract
Efficacy of blue (462 ± 3 nm) Light emitting diode (LED) illumination to inactivate the foodborne pathogens like Escherichia coli and Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in vitro. The effect of temperature, concentration of photosensitizer and incubation time with photosensitizer for microbial inactivation was investigated and sublethal injury of cells was determined. Mechanism of inactivation by the combination of photosensitizer and blue light was also examined. A maximum reduction of 5.94 ± 0.22 and 5.91 ± 0.20 log CFU/ml was obtained for E. coli and S. aureus, respectively, when treated with photosensitizer (20 μM) at 13 J/cm2 of blue light. There was no significant change in the inactivation of these pathogens both at 9 °C and 27 °C in the presence of photosensitizer. Even, the incubation with the photosensitizer didn't show any significant difference on the inactivation of these food-borne pathogens. Sublethal injury (>90% injury) was also observed for the cells treated with photosensitizer and blue light simultaneously. Confocal laser scanning microscopy analysis revealed that membrane integrity was disturbed due to photodynamic activity of curcumin in both the bacteria. Further, both cells produced intracellular reactive oxygen species by the action of photosensitizer and blue light. Scanning electron microscopy of E. coli and S. aureus cells treated with photosensitizer and blue light showed morphological changes in the cell wall compared to untreated group. The study indicated that photodynamic inactivation of foodborne pathogens using LED-based photosensitization can be explored as a potential technique for food safety.
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Affiliation(s)
- M L Bhavya
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India
| | - H Umesh Hebbar
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India.
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Nalawade SA, Sinha A, Hebbar HU. Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12672] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sagar A. Nalawade
- Department of Technology Scale-up; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India
- Academy of Scientific & Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka; India
| | - Akanksha Sinha
- Department of Technology Scale-up; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India
| | - H. Umesh Hebbar
- Department of Technology Scale-up; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India
- Academy of Scientific & Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka; India
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Affiliation(s)
- C. Deepa
- Department of Technology Scale-up, CSIR–Central Food Technological Research Institute, Mysore, 570020, India
| | - Swati Sarabhai
- Flour Milling, Baking and Confectionery Technology Department, CSIR–Central Food Technological Research Institute, Mysore, 570020, India
| | - P. Prabhasankar
- Flour Milling, Baking and Confectionery Technology Department, CSIR–Central Food Technological Research Institute, Mysore, 570020, India
| | - H. Umesh Hebbar
- Department of Technology Scale-up, CSIR–Central Food Technological Research Institute, Mysore, 570020, India
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Abstract
Although the use of superheated steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using superheated steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of superheated steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of superheated steam processing on product quality, mathematical models reported for superheated steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein superheated steam is used at low pressure, in fluidized bed mode, sequential processing with hot air/infrared, and in combination with micro droplets of water have also been discussed.
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Affiliation(s)
- Anto Alfy
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
| | - B V Kiran
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
| | - G C Jeevitha
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
| | - H Umesh Hebbar
- a Department of Food Engineering, Council of Scientific and Industrial Research , Central Food Technological Research Institute , Mysore , India
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Affiliation(s)
- C. Deepa
- Food Engineering Department; Central Food Technological Research Institute, Council of Scientific and Industrial Research; Mysore 570020 India
| | - H. Umesh Hebbar
- Food Engineering Department; Central Food Technological Research Institute, Council of Scientific and Industrial Research; Mysore 570020 India
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Jeevitha GC, Sowbhagya HB, Hebbar HU. Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). J Sci Food Agric 2016; 96:4243-4249. [PMID: 26781479 DOI: 10.1002/jsfa.7630] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 11/09/2015] [Accepted: 01/10/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Black pepper (Piper nigrum L.) is exposed to microbial contamination which could potentially create public health risk and also rejection of consignments in the export market due to non-adherance to microbial safety standards. The present study investigates the use of microwave (MW) radiation for microbial load reduction in black pepper and analyses the effect on quality. RESULTS Black pepper was exposed to MWs at two different power levels (663 and 800 W) at an intensity of 40 W g(-1) for different time intervals (1-15 min) and moisture content (110 and 260 g kg(-1) on a wet basis). The exposure of black pepper to MWs at 663 W for 12.5 min was found to be sufficient to reduce the microbial load to the permissible level suggested by the International Commission on Microbiological Specifications for Foods and the European Spice Association. The retention of volatile oil, piperine and resin was 91.3 ± 0.03, 87.6 ± 0.02 and 90.7 ± 0.05%, respectively, in MW-treated black pepper. The final moisture content after MW treatment was found to be 100 ± 1 g kg(-1) for black pepper containing initial moisture of 260 ± 3 g kg(-1) . CONCLUSION These results suggest that MW heating can be effectively used for microbial load reduction of black pepper without a significant loss in product quality. © 2016 Society of Chemical Industry.
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Affiliation(s)
- G Chengaiyan Jeevitha
- Department of Food Engineering, Central Food Technological Research Institute (CFTRI), Mysore, Karnataka, 570 020 India
| | - H Bogegowda Sowbhagya
- Department of Spice and Flavor Science, CSIR - Central Food Technological Research Institute (CFTRI), Mysore, Karnataka 570 020, India
| | - H Umesh Hebbar
- Department of Food Engineering, Central Food Technological Research Institute (CFTRI), Mysore, Karnataka, 570 020 India
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Jeevitha G, Hebbar HU, Raghavarao K. Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12586] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- G.C. Jeevitha
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - H. Umesh Hebbar
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - K.S.M.S. Raghavarao
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
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Chaurasiya RS, Sakhare PZ, Bhaskar N, Hebbar HU. Efficacy of reverse micellar extracted fruit bromelain in meat tenderization. J Food Sci Technol 2015; 52:3870-80. [PMID: 26028772 PMCID: PMC4444899 DOI: 10.1007/s13197-014-1454-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2014] [Accepted: 06/16/2014] [Indexed: 11/24/2022]
Abstract
Reverse micellar extraction (RME) was used for the separation and purification of bromelain from pineapple core and efficacy of RME purified bromelain (RMEB) in tenderization of beef meat was compared with that of commercial stem bromelain (CSB). RME resulted in reasonably high bromelain activity recovery (85.0 %) and purification fold (4.0). Reduction in meat toughness was higher in RMEB treated meat (52.1 %) compared to raw (control) and CSB treated (26.7 %). Significant increase in water holding capacity (WHC) was observed in RMEB treated meat (91.1 %) as against CSB treated (55.6 %) and control (56.6 %). No change in cooking loss was observed in RMEB treated meat, whereas the loss increased by nearly 14.0 % in case of CSB treated. While the meat color was retained, trichloroacetic acid (TCA) soluble protein content increased due to hydrolysis of protein in RMEB treated meat. Scanning electron microscopy (SEM) analysis revealed that RMEB treatment completely ruptures myofibril tissues, indicating a higher degree of tenderization.
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Affiliation(s)
- Ram Saran Chaurasiya
- />Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India
- />Academy of Scientific and Innovative Research, Council of Scientific and Industrial Research CSIR-CFTRI, Mysore, India
| | - P. Z. Sakhare
- />Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India
| | - N. Bhaskar
- />Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India
| | - H. Umesh Hebbar
- />Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India
- />Academy of Scientific and Innovative Research, Council of Scientific and Industrial Research CSIR-CFTRI, Mysore, India
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Dhaneshwar AD, Chaurasiya RS, Hebbar HU. Process optimization for reverse micellar extraction of stem bromelain with a focus on back extraction. Biotechnol Prog 2014; 30:845-55. [DOI: 10.1002/btpr.1900] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2013] [Revised: 11/16/2013] [Indexed: 11/11/2022]
Affiliation(s)
- Amrut D. Dhaneshwar
- Dept. of Food Engineering; Central Food Technological Research Inst.; Council of Scientific and Industrial Research; Mysore 570020 Karnataka India
| | - Ram Saran Chaurasiya
- Dept. of Food Engineering; Central Food Technological Research Inst.; Council of Scientific and Industrial Research; Mysore 570020 Karnataka India
- Academy of Scientific and Innovative Research; New Delhi 110 025 India
| | - H. Umesh Hebbar
- Dept. of Food Engineering; Central Food Technological Research Inst.; Council of Scientific and Industrial Research; Mysore 570020 Karnataka India
- Academy of Scientific and Innovative Research; New Delhi 110 025 India
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Affiliation(s)
- G.C. Jeevitha
- Department of Food Engineering; Central Food Technological Research Institute, Council of Scientific and Industrial Research; Mysore 570 020 India
| | - H. Umesh Hebbar
- Department of Food Engineering; Central Food Technological Research Institute, Council of Scientific and Industrial Research; Mysore 570 020 India
| | - K.S.M.S. Raghavarao
- Department of Food Engineering; Central Food Technological Research Institute, Council of Scientific and Industrial Research; Mysore 570 020 India
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Hebbar HU, Hemavathi AB, Sumana B, Raghavarao KSMS. Reverse Micellar Extraction of Bromelain from Pineapple (Ananas comosusL. Merryl) Waste: Scale-up, Reverse Micelles Characterization and Mass Transfer Studies. SEP SCI TECHNOL 2011. [DOI: 10.1080/01496395.2011.572110] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kumar S, Hemavathi A, Hebbar HU. Affinity based reverse micellar extraction and purification of bromelain from pineapple (Ananas comosus L. Merryl) waste. Process Biochem 2011. [DOI: 10.1016/j.procbio.2011.02.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Umesh Hebbar H, Rastogi N, Subramanian R. Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties 2008. [DOI: 10.1080/10942910701624736] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- H. Umesh Hebbar
- a Department of Food Engineering , Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore, India
| | - N.K. Rastogi
- a Department of Food Engineering , Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore, India
| | - R. Subramanian
- a Department of Food Engineering , Central Food Technological Research Institute, Council of Scientific and Industrial Research , Mysore, India
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Umesh Hebbar H, Sumana B, Raghavarao KSMS. Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes. Bioresour Technol 2008; 99:4896-4902. [PMID: 17964777 DOI: 10.1016/j.biortech.2007.09.038] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2007] [Revised: 09/11/2007] [Accepted: 09/15/2007] [Indexed: 05/25/2023]
Abstract
Reverse micellar systems of CTAB/isooctane/hexanol/butanol and AOT/isooctane are used for the extraction and primary purification of bromelain from crude aqueous extract of pineapple wastes (core, peel, crown and extended stem). The effect of forward as well as back extraction process parameters on the extraction efficiency, activity recovery and purification fold is studied in detail for the pineapple core extract. The optimized conditions for the extraction from core resulted in forward and back extraction efficiencies of 45% and 62%, respectively, using reverse micellar system of cationic surfactant CTAB. A fairly good activity recovery (106%) and purification (5.2-fold) of bromelain is obtained under these conditions. Reverse micellar extraction from peel, extended stem and crown using CTAB system resulted in purification folds of 2.1, 3.5, and 1.7, respectively. Extraction from extended stem using anionic surfactant AOT in isooctane did not yield good results under the operating conditions employed.
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Affiliation(s)
- H Umesh Hebbar
- Department of Food Engineering, Central Food Technological Research Institute, Mysore 570 020, India
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Hemavathi AB, Umesh Hebbar H, Raghavarao KSMS. Reverse Micellar Extraction of β-Galactosidase from Barley (Hordeum vulgare). Appl Biochem Biotechnol 2008; 151:522-31. [DOI: 10.1007/s12010-008-8228-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2007] [Accepted: 03/25/2008] [Indexed: 10/22/2022]
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