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Ultrason Sonochem
Ultrason Sonochem
Ultrasonics Sonochemistry
1350-4177
1873-2828
Elsevier

S1350-4177(24)00283-9
10.1016/j.ultsonch.2024.107035
107035
Original Research Article
Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices
Salehi Fakhreddin F.Salehi@Basu.ac.ir
⁎
Ghazvineh Sara
Amiri Mostafa
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
⁎ Corresponding author. F.Salehi@Basu.ac.ir
17 8 2024
11 2024
17 8 2024
110 10703523 7 2024
13 8 2024
16 8 2024
© 2024 The Author(s)
2024
https://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Graphical abstract

Preparation processes of potato slices and basil seed gum dispersion, edible coating and ultrasonic treatment, and samples frying process.

Highlights

• Edible coating with basil seed gum decreased oil absorption of fried potato slices.

• Ultrasound pretreatment decreased oil absorption of fried potato slices.

• The ultrasound pretreatment significantly increased the hardness of fried slices.

• The lowest total color change parameter was for the coated and sonicated sample.

• Edible coating and sonication improved the sensory acceptance of the fried slices.

Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products. Furthermore, ultrasound treatment before frying process decreased oil uptake of food products. So, in this study, the impact of gum edible coating and ultrasonic pretreatment (at two different power levels of 75 and 150 W) on the frying time of potato slices, and moisture percent, oil uptake, texture hardness, surface area change, color parameters (lightness, redness, yellowness, and total color change), and sensory attributes of fried potato slices were examined. Edible coating with basil seed gum (BSG) and ultrasonic pretreatment significantly increased the frying time of the slices (p < 0.05). The average moisture content of the fried slices changed from 49.48 % to 60.55 %, and was further increased by edible coating and ultrasonic treatment. The highest (26.92 %) and lowest (14.56 %) oil uptake were for the uncoated and coated-sonicated (150 W) fried potato slices, respectively. The ultrasound pretreatment significantly increased the hardness of fried potato slices (p < 0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p < 0.05). The average lightness index of the fried samples changed from 63.30 to 71.58, and increased with increasing ultrasonic power. The minimum redness, yellowness, and total color change indexes were for the coated and high-power sonicated (150 W) samples, respectively. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and high-power sonicated (150 W) sample.

Keywords

Edible coating
Overall acceptance
Surface area
Texture hardness
Total color change
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pmc1 Introduction

Potato (Solanum tuberosum L.) is an important food consumed by over one billion people worldwide. It is recommended as a food security crop to fight uncertain food supplies, population growth, and increasing food demand [1]. Frying is a common way of preparing food products such as french fries or fried potato slices. However, during this application, there may be cooking differences between in internal and external parts due to the high-temperature effect, depending on the size and characteristics of the product [2], [3]. The more oil absorbed by fried products, the lower their shelf life and quality, and the lower the acceptance of the processed food by the consumer. Furthermore, high consumption of edible oils leads to various health problems. Consumer demand for high-quality, healthy products has led to incessant efforts for producing fried products with lower fat content [4], [5]. Therefore, there has been great attention in reducing oil uptake throughout frying.

Most fried products contain high amounts of oil, which reduces their quality and does not meet consumer demands for healthier diets [6]. In recent decades, edible coatings have been used successfully to decrease the oil uptake in deep-fat fried food products [4], [7]. Edible coating using gum consists of a thin layer of edible material covered on the crust of food products to form a selective barrier to gas transfer. By creating this semi-permeable physical barrier on the crust of the product, edible coating reduces the permeability to oxygen, carbon dioxide, vapor, and reduces the transfer of moisture and solutes. They also prevent the decrease in volume and the subsequent increase in apparent density and improve the physical characteristics of food [4], [8], [9].

In recent years, many studies have shown that physical techniques such as ultrasound and ultra-high pressure have been widely used in food processing to modify the physicochemical properties of food products [10], [11], [12]. Ultrasound is a new non-thermal technology that is being used in food processing due to its advantages. These include cost-effectiveness, environmental protection, efficiency and good preservation of nutrients [12], [13], [14]. The sonication process has been a subject of interest for many years as a substitute for thermal processing, which improves the quality and nutritional profile of food products [15]. The results presented in the articles show that the use of sonication reduces the oil uptake and improves the quality and nutritional value of the fried products [16], [17], [18]. Furthermore, ultrasound can increase heat transfer by convection and conduction between the product and oil [2]. Alikhani Chamgordani et al. [16] reported that ultrasonic pretreatment at temperatures of 25 °C and 73 °C, along with sonication assisted frying, minimized the oil absorption, which could be due to formation of pore during sonication in the pretreatment step, which then expanded further during the next sonication step. Moreover, Wang et al. [19] investigated the effect of ultrasonically assisted frying (0, 200, 400, 600 and 800 W, 20 kHz) on the physicochemical properties and quality of fried meatballs. Their results showed that the ultrasound assisted frying can improve the quality of meatballs.

Few studies have been carried out on the use of ultrasound and edible coatings to improve the quality of fried food products. Therefore, this work aimed to study the influence of basil seed gum coating and ultrasound pretreatment (75 W and 150 W) on the frying time of potato slices, and moisture content, oil uptake, texture hardness, surface area change, color indexes, and sensory attributes of fried potato slices.

2 Materials and methods

2.1 Raw material

Potato tubers (Solanum Tuberosum L.) from the Santa variety which is suitable for home and industrial use with an initial moisture content of 84.85 %, were collected from Kabudrahang city (Hamedan province, Iran) and placed inside nylon bags and stored in the refrigerator at a temperature of 4 °C to minimize any negative effects on the physicochemical properties of the tubers before the process.

2.2 Samples preparation

Only potato tubers without eye (axillary bud) and germinating bud (shoot) on their skin, and with medium size and uniform shape were selected for the experiments. The tubers were washed with cold water, and then to carry out the frying process, they were first cut into slices with a thickness of 0.5 cm by an electric slicing machine (Girmi, model AF-23, Italy) and then by a metal mold, cylinder-shaped cuts were made from them. The slices were rinsed thoroughly with water to remove starch from the surface, and then both sides of the slices were dried with paper towels to reduce the adverse effects of excess moisture.

2.3 Edible coating and sonication

Basil seed gum (BSG) was extracted and dried according to the technique explained by Salehi and Inanloodoghouz [20]. BSG dispersion (0.5 %, w/v) was used for the edible coating of fresh potato slices. Two ultrasound power levels (75  W and 150  W) were employed at a fixed frequency of 40  kHz. Control samples (uncoated potato slices) were submerged in distilled water for 5 min. Coated samples were submerged in the BSG dispersion for 5 min. Coated-US75 and coated-US150 samples were submerged in the BSG dispersion and sonicated for 5 min at low (75 W) and high (150 W) powers, respectively, in an ultrasonic bath (40 kHz, Backer vCLEAN1-L6, Iran). All pretreatments were performed at room temperature (25 °C).

2.4 Frying potato slices

Palm free sunflower-soya oil (liquid frying oil, Varamin, Iran) was bought and stored at room temperature out of direct sunlight inside darkroom. After edible coating and ultrasound pretreatment (Fig. 1), the potato slices were fried by a Delonghi fryer (F18, 1800 W, Italy) at a temperature of 160 °C, and the frying time of each sample was recorded. To control the temperature of the fryer, a Lutron (TM-916, Taiwan) two-channel contact digital thermometer with a temperature range of −50 to 1230 °C (±0.1 °C) and a K-type temperature thermocouple with a thickness of one millimeter were used.Fig. 1 Preparation processes of potato slices and basil seed gum dispersion, edible coating and ultrasonic treatment, and samples frying process.

2.5 Moisture content and oil uptake

The moisture content of raw and fried potato slices was determined by drying the samples in a conventional oven (K.M 55, Pars Azma Co., Iran) at 105 °C to maintain constant weight. The moisture content of the samples was calculated on a percent wet basis, and the average value of the triplicate measurements was used. The mass changes of the slices were measured by a laboratory scale (±0.01 g, LutronGM-300p, Taiwan). Oil uptake analysis was performed according to the method reported by Salehi et al. [3].

2.6 Puncture test (hardness measurement)

The textures of the fried potato slices were determined using a texture analyzer STM-5 (Santam, Iran). The parameters used for puncture test were 1  mm/s for the pretest speed, 1  mm/s for the test speed, and 1  mm/s for the post-test speed. A stainless steel cylindrical probe 2.5  mm in diameter was used.

2.7 Determining the crust color and area of fried slices

The crust color and area of the raw and fried potato slices were measured using a scanner (HP, Scanjet300, China) and ImageJ software (version 1.42e, USA). Photographs were taken and the images of the samples were processed to determine the mean values L* (darkness-lightness), a* (greenness-redness), and b* (blueness-yellowness). The total color change (ΔE) of fried potato slices compared to the raw slices was calculated from the L*, a* and b* values as described by Salehi et al. [3]. In addition, the change in crust area (%) of fried potato slices compared to the raw slices was calculated based on the method proposed by Salehi et al. [3].

2.8 Sensory evaluation of the fried product

The fried potato slices were served immediately after frying. Slices of fried potato were presented to each panelist in random order in white plastic trays coded with a digit number. Sensory testing was carried out using an untrained 20-member panel who was recruited from among the staff, undergraduate and graduate students at the Department of Food Science and Technology, Bu-Ali Sina University. Sensory characteristics were scored on a 9-point hedonic scale (1 = extremely dislike; 5 = neither like nor dislike; 9 = extremely like) for appearance, odor, texture, flavor, and overall acceptability.

2.9 Statistical analysis

All experiments and measurements were carried out in triplicate and the results were expressed as mean ± standard deviation. The results of various experiments were statistically analyzed through ANOVA, Duncan's multiple range test with the help of IBM SPSS statistics software (version 21) using 95 % confidence level and considering the results to be significant when p < 0.05 [21], [22].

3 Results and discussion

3.1 Frying time of potato slices

The most important parameters of ultrasonic processing are power, wavelength, frequency, amplitude, and treatment time. This method has several implications for large-scale industrial applications such as mass transfer, cavitation, homogenization, pasteurization, and extraction of bioactive compounds during processing [15]. Fig. 2 demonstrates the effect of edible coating and sonication power on the frying time of potato slices. Edible coating with BSG significantly increased the frying time of the slices from 223 s to 285 s (p < 0.05). Also, the ultrasonic pretreatment significantly increased the frying time of potato slices (p < 0.05). Ultrasonic intensity (75 W or 150 W) did not have a significant effect on changing the frying time of potato slices (p > 0.05).Fig. 2 Effect of edible coating and ultrasound pretreatment (US) on frying time of potato slices. Different letters indicated statistically significant differences between different treatments (p < 0.05).

3.2 Moisture content

Moisture content is one of the most important and effective factors affecting the quality of fried products. Various researchers have reported that the use of gums in food production provides multifunctional benefits such as altering texture, maintaining stability, controlling moisture, and reducing fat content [4], [23]. The effect of edible coating and ultrasonic treatment on the moisture content of fried potato slices is shown in Fig. 3. The minimum and the maximum moisture content values were for the uncoated and coated-sonicated (US150) fried potato slices, respectively. Edible coating with BSG increased the moisture content of the fried slices. Ultrasonic pretreatment also significantly increased the moisture content of fried potato slices (p < 0.05). Ultrasonic intensity (75 W or 150 W) did not have a significant effect on changing the moisture content of fried potato slices (p > 0.05).Fig. 3 Effect of edible coating and ultrasound pretreatment (US) on moisture content of fried potato slices. Different letters indicated statistically significant differences between different treatments (p < 0.05).

3.3 Oil uptake

Hydrocolloid coatings can decrease the excessive oil uptake due to their interesting thermogelling characteristics and at the same time they are invisible and have no negative impact on the sensory properties of fried food products [7]. Several studies have confirmed that the oil content of fried food products is highly correlated with the water level of the sample, with higher moisture retention corresponding to lower oil uptake [3], [24]. Fig. 4 shows the impact of edible coating and sonication on the oil uptake of fried potato slices. The highest and lowest oil uptake were for the uncoated and coated-sonicated (150 W) fried potato slices, respectively. Edible coating with BSG decreased the oil uptake of the fried slices. Also, high-intensity ultrasonic pretreatment (150 W) significantly decreased the oil uptake of fried potato slices (p < 0.05).Fig. 4 Effect of edible coating and ultrasound pretreatment (US) on oil uptake of fried potato slices. Different letters indicated statistically significant differences between different treatments (p < 0.05).

During deep oil frying, food products undergo a variety of physicochemical and nutritional changes: starch are gelatinization, proteins are denaturation, some nutrients are destroyed, various flavor components are developed, crusts are formed, and pores are developed to form unique microstructures during the frying process [25]. It has been reported that microstructural changes during frying are a main factor in oil uptake, and most of the absorbed oil remains trapped on the surface of fried foods [26]. Furthermore, the coated and ultrasonicated samples had a higher moisture content, which resulted in less moisture loss during frying process (higher moisture content) and less oil uptake. The average oil uptake was 26.92 % for the untreated potato slices, while 20.53 %, 20.01 %, and 14.56 % were found for coated slices with BSG, coated-US75, and coated-US150 samples, respectively. Lua et al. [27] reported that using edible coating (ultrasonic pretreated methylcellulose batter) can decrease the oil content of fried products by 31 %.

3.4 Texture hardness

Deep-fat frying is an irreplaceable processing technique that gives fried products attractive properties such as a crispy taste, an attractive aroma and an appropriate color. The textural properties of fried products depend largely on the formation of the crust [28]. Crispness, a textural characteristic of fried foods, is one of the main parameters influencing consumer acceptance of fried food products [23]. Fig. 5 demonstrates the influence of edible coating and sonication on the texture hardness of fried potato slices. The minimum and the maximum hardness values were for the untreated and coated-US150 samples, respectively. Edible coating of potato slices with BSG before frying had no significant influence on the texture hardness of fried products (p > 0.05). However, the ultrasound pretreatment significantly increased the hardness of fried potato slices (p < 0.05). Of course, the ultrasonic intensity (75 W or 150 W) did not have a significant influence on changing the texture hardness of slices (p > 0.05). Ultrasound is transmitted into the sample and strengthens its structure, making the surface harder and less susceptible to oil penetration. In this study, the average texture hardness was 0.75 N for the untreated potato slices, while 0.76 N, 1.22 N, and 1.52 N were found for coated, coated-US75, and coated-US150 samples, respectively. Liu et al. [29] first dried potato slices in hot-air at 60 °C for 60, 120, and 180 min and then fried them. These researchers reported the texture hardness (penetration test) of untreated fried slices (control) as 0.33 N and samples pre-treated by hot-air at 60 °C for 60, 120, and 180 min as 0.61 N, 0.78 N, and 1.45 N, respectively. Al Faruq et al. [30] reported that the utilize of ultrasound increases the texture crispiness and creates a desirable yellow color in the product. In a research, Zhang et al. [6] investigated the effect of ultrasonic pretreatment to decrease oil uptake and improve the quality attributes of potato chips. The results of this research showed that ultrasonic pretreatment (360 W, 60 min) significantly reduced the oil uptake of potato chips, and caused a 27.66 % reduction in total oil content of the fried product.Fig. 5 Effect of edible coating and ultrasound pretreatment (US) on texture hardness of fried potato slices. Different letters indicated statistically significant differences between different treatments (p < 0.05).

3.5 Surface area change

Ultrasonic power is considered a key variable in sonication in terms of the ultrasonic cavitation effects generated by energy [31]. Therefore, gradient power of 75 and 150 W were used for 5 min, and the changes in the crust area of the fried potato slices were studied. Fig. 6 demonstrates the effect of edible coating and sonication on the crust area alter of fried potato slices. The highest and lowest crust area changes were for the untreated and coated-US150 samples, respectively. Edible coating with BSG decreased the crust area change of the fried slices. Also, the low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p < 0.05). The average crust area change was 14.43 % for the untreated potato slices, while 11.95 %, 8.85 %, and 8.59 % were found for coated slices with BSG, coated-US75, and coated-US150 samples, respectively.Fig. 6 Effect of edible coating and ultrasound pretreatment (US) on surface area change of fried potato slices. Different letters indicated statistically significant differences between different treatments (p < 0.05).

3.6 Color attributes

The color of a food is the property that provides the first information about its preference and consumption. There are primary pigments that determine the color of every food product. These pigments are sensitive to temperature, light, oxygen and pH, which can change their properties [2]. In this study, the average values ​​of lightness, redness, and yellowness indexes for fresh potato slices were 77.41, −3.89, and 26.40, respectively. The effect of edible coating and ultrasonic treatment on the color parameters of fried potato slices are shown in Fig. 7. The minimum and maximum lightness index (L*) were for the uncoated and coated-US150 samples, respectively. Edible coating of potato slices with BSG before frying had a significant influence on the lightness index of fried products (p < 0.05). Of course, compared to the coated sample, the edible coating and sonication did not have a significant impact on the lightness index of fried potato slices (p > 0.05). The aim of a study by Wang et al. [19] was to investigate the effect of ultrasound on the quality of fried meatballs. The results showed that the ultrasonic treatment significantly increased the lightness values.Fig. 7 Effect of edible coating and ultrasound pretreatment (US) on crust color indexes (lightness, redness, yellowness, and total color change) of fried potato slices. Different letters indicated statistically significant differences between different treatments (p < 0.05).

The golden yellow color of the crust in fried products plays an important role in consumer preference even before consumption The golden color of the fried crust is due to the Maillard reaction, which causes sugars are caramelized when fried at high temperatures [32]. The highest and lowest redness index (a*) were for the uncoated and coated-US150 samples, respectively. Edible coating with BSG decreased the redness index of the fried slices. Also, compared to the control sample (uncoated), the low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the redness index of fried potato slices (p < 0.05). During the heating process, the oil was absorbed into the crust of the fried slices, after which a red tone appeared on the crust. The average redness index was 5.25 for the untreated potato slices, while 3.83, 3.35, and 2.77 were found for coated slices with BSG, coated-US75, and coated-US150 samples, respectively.

Throughout deep-fat frying, the rapid transfer of heat from the oil to the product causes its water to evaporate and migrate, turning the fried potato slices into a product with crispy, golden skin, and soft core [29]. The highest and lowest yellowness index (b*) were for the uncoated and coated-US150 samples, respectively. Edible coating with BSG decreased the yellowness index of the fried slices. Also, compared to the control sample (uncoated), the low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the yellowness index of fried potato slices (p < 0.05). The average yellowness index was 36.04 for the untreated potato slices, while 32.25, 30.35, and 28.43 were found for coated slices with BSG, coated-US75, and coated-US150 samples, respectively.

The Maillard reaction causes the color of fried foods to change during frying. The color intensity depends on the amount of reducing sugars, amino acids, and proteins on the product surface, the frying temperature, edible coating, and the pretreatment method [24], [33]. As well, Fig. 7 demonstrates the influence of edible coating and sonication on the total color change (ΔE) of fried potato slices. The highest and lowest total color changes were for the untreated and coated-US150 samples, respectively. Edible coating with BSG significantly decreased the ΔE of the fried slices (p < 0.05). Also, the ultrasonic pretreatment significantly decreased the ΔE of fried potato slices (p < 0.05). By sonicating raw potato slices, cooking times are reduced, non-enzymatic reactions are prevented and the color of the final product is maintained. The ΔE values were 22.72 for the untreated potato slices, while 13.86, 9.83, and 7.52 were found for coated slices with BSG, coated-US75, and coated-US150 samples, respectively. In summary, ultrasound power (75 W and 150 W) did not induce changes (p > 0.05) in the L*, a*, b*, and ΔE values of fried potato slices. This may be the result of the absence of browning reactions during processing. Consistent with the findings of this research, Alikhani Chamgordani et al. [16] reported that ultrasonic pretreatment reduced enzyme activity and color changes during frying of potato chips.

3.7 Sensory evaluation

Fried potato slices are a popular and widely consumed instant food around the world, garnering a lot of attention especially among young people and children [3]. Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes [7]. The influence of edible coating and sonication on the sensory attributes of fried potato slices was reported in Table 1. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated-US150 sample. Edible coating with BSG and ultrasound pretreatment increased the sensory acceptance of the fried slices. The average overall acceptance was 5.65 for the untreated potato slices, while 6.35, 6.82, and 7.41 were found for coated slices with BSG, coated-US75, and coated-US150 samples, respectively. Among the food processing techniques, ultrasound processing is gaining popularity among the most health-conscious consumers. The food industry is looking for non-thermal processing methods to produce food products that retain their nutritional value and sensory properties while minimizing damage [34]. As a result of this study, the use of ultrasound pretreatment results in high-quality fried potato slices.Table 1 Effect of edible coating and ultrasound pretreatment (US) on sensory attributes of fried potato slices.

Pretreatment	Appearance	Odor	Texture	Flavor	Overall acceptance	
Uncoated	5.53 ± 1.58b	6.35 ± 1.53 a	6.12 ± 1.87 a	5.88 ± 1.60 a	5.65 ± 1.03c	
Coated	6.71 ± 1.52 a	6.41 ± 1.82 a	6.29 ± 1.71 a	5.94 ± 1.76 a	6.35 ± 0.97 bc	
Coated + US (75 W)	6.94 ± 1.59 a	6.65 ± 1.08 a	6.47 ± 1.29 a	6.47 ± 1.38 a	6.82 ± 1.29 ab	
Coated + US (150 W)	7.29 ± 1.13 a	6.82 ± 1.20 a	6.94 ± 1.39 a	6.71 ± 1.60 a	7.41 ± 1.19 a	
Mean values with the same alphabets within the columns are statistically non-significant (p > 0.05).

4 Conclusion

Ultrasonic technology is one of the green technologies that is being used widely for varying food processes. The problems of oil uptake and high oil content associated with deep-fried foods can be reduced by utilizing gums as edible coating. In current work, the impact of edible coating and ultrasound pretreatment on frying time of potato slices, and moisture content, oil uptake, texture hardness, surface area change, color indexes, and sensory attributes of fried potato slices were examined. Edible coating with BSG significantly increased the frying time of the slices from 223 s to 285 s (p < 0.05). Edible coating with BSG increased the moisture content and decreased the oil uptake of the fried potato slices. Ultrasonic power did not have a significant impact on changing the moisture content of fried potato slices (p > 0.05). The ultrasound pretreatment significantly increased the hardness of fried potato slices (p < 0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p < 0.05). Edible coating of potato slices with BSG before frying had a significant effect on the lightness index of fried products (p < 0.05). The highest and lowest redness, yellowness, and total color change indexes were for the uncoated and coated-US150 samples, respectively. Edible coating with BSG and ultrasound pretreatment improved the sensory acceptance of the fried slices. In summary, the combined edible coating-sonication method can be used to reduce oil uptake, improve the physical properties of fried potato slices, and produce better quality product properties than traditional frying.

Ethical statement

Funding information

This research was supported by a grant from the Bu-Ali Sina University, Hamedan, Iran (Grant No. 402,174 to Fakhreddin Salehi).

Ethical review: None.

CRediT authorship contribution statement

Fakhreddin Salehi: Writing – review & editing, Writing – original draft, Validation, Supervision, Software, Methodology, Investigation, Formal analysis, Data curation, Conceptualization. Sara Ghazvineh: Software, Investigation, Formal analysis, Data curation. Mostafa Amiri: Software, Investigation, Formal analysis, Data curation.

Declaration of competing interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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