CN106804694A - A kind of ultrasonic overcritical lower temperature vacuum frying drying process of mushroom - Google Patents
A kind of ultrasonic overcritical lower temperature vacuum frying drying process of mushroom Download PDFInfo
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- CN106804694A CN106804694A CN201710157470.2A CN201710157470A CN106804694A CN 106804694 A CN106804694 A CN 106804694A CN 201710157470 A CN201710157470 A CN 201710157470A CN 106804694 A CN106804694 A CN 106804694A
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- mushroom
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- carbon dioxide
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of ultrasonic overcritical lower temperature vacuum frying drying process of mushroom, comprise the following steps：(1) new fresh mushroom is classified, cleaned and removal of impurities；(2) while ultrasound, the mushroom after step (1) treatment is put into the mixed solution of Chinese herbal medicine complex enzyme and is taken out after immersion treatment；(3) mushroom processed through step (2) is placed in hermetically drying room, is passed through carbon dioxide, carbon dioxide is reached supercriticality, stood in ultrasound environments；(4) mushroom processed through step (3) is frozen into solid-state；(5) will be through the mushroom of step (4) treatment in 80~85 DEG C, fried 20~50min under conditions of vacuum 0.1MPa；(6) mushroom that will be processed through step (5) is in cooling packing after hot-air seasoning.A kind of ultrasonic overcritical lower temperature vacuum frying drying process of mushroom of the present invention, obtained mushroom pure in mouth feel, brittleness is good, and the nutritive value of new fresh mushroom is maintained substantially.
Description
Technical field
The invention belongs to food processing field, the ultrasonic overcritical-lower temperature vacuum frying more particularly, to a kind of mushroom is done
Drying process.
Background technology
Mushroom is with high protein, low fat, polysaccharide, several amino acids and multivitamin mushroom food.Through often to eat
With the cholesterol that can be reduced in blood, atherosclerosis, to preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes all
Effectively, new fresh mushroom storage life is shorter, so mushroom in the market typically carries out edible, the current perfume that is soaked again after drying
The many treatment through exposure, hot-air seasoning, freeze-drying, explosion puffing drying etc. of mushroom obtains dry product, but these drying means or the time it is long or
Poor taste is not dry thorough, or new fresh mushroom is easily contaminated in drying process, influences quality.
The content of the invention
In view of this, the present invention is directed to propose a kind of ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom, with gram
The defect of prior art is taken, mushroom drying time is short, it is thorough to dry, and obtained mushroom pure in mouth feel, brittleness is good, maintains substantially
The nutritive value of new fresh mushroom, and can avoid being contaminated in drying process.
To reach above-mentioned purpose, the technical proposal of the invention is realized in this way：
A kind of ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom, comprises the following steps：
(1) pre-process：Including being classified to new fresh mushroom, being cleaned and removal of impurities；
(2) ultrasonic Chinese herbal medicine complex enzyme treatment：While ultrasound, the mushroom after step (1) treatment is put into Chinese herbal medicine
In the mixed solution of complex enzyme, taken out after immersion treatment 30-60min, rinse and drain top layer moisture well with clear water standby；
(3) ultrasonic supercritical carbon dioxide is predrying：The hermetically drying room that the mushroom processed through step (2) is placed in, will
Hermetically drying room is passed through carbon dioxide after vacuumizing, increasing temperature and pressure makes carbon dioxide reach supercriticality, keeps constant temperature and pressure,
30~40min is stood in ultrasound environments；
(4) tempering：The mushroom that will be processed through step (3) is cut into slices after taking out 2~3h of airing；
(5) freeze：The mushroom processed through step (4) is frozen into solid-state in -30~-18 DEG C；
(6) vacuum frying：The mushroom that will be processed through step (5) is fried under conditions of vacuum -0.1MPa in 80~85 DEG C
20~50min；
(7) hot-air seasoning：The mushroom that will be processed through step (6) is in cooling packing after 30~50 DEG C of hot-air seasonings.
Preferably, in the step (2), Chinese herbal medicine complex enzyme is Chinese herbal medicine liquid and composite enzyme solution by volume 1:
The mixed solution of (50~100)；The Chinese herbal medicine liquid is Herba Houttuyniae juice；The composite enzyme solution is for mass fraction
1.5% cellulase, hemicellulose plum, pectase and bromelain are with volume ratio 1:1:1:1 mixed solution.Cordate houttuynia has
There is antibacterial, antiviral.Composite enzyme solution can improve the removal efficiency of new fresh mushroom reclaimed water point, reduce mushroom explosion existing
As the risk for occurring.
Preferably, in the step (2), after Herba Houttuyniae juice to fresh cordate houttuynia by cleaning up, extrude, grind,
It is filtrated to get；The Chinese herbal medicine complex enzyme is Chinese herbal medicine liquid and composite enzyme solution by volume 1:60 mixed solution.
Preferably, in the step (3), 50 DEG C are warming up to, boost to 30MPa, carbon dioxide is reached supercriticality,
Keep constant temperature and pressure.
Preferably, in the step (3), holding constant temperature and pressure is additionally included in, 30~40min phases is stood in ultrasound environments
Between, carry agent to the addition of hermetically drying room, while it is continual to imported in hermetically drying room it is fresh dry carbon dioxide and
Derive the operation of supercritical carbon dioxide；The carrying agent is ethanol, imports and fresh dry carbon dioxide and derive overcritical
The speed of carbon dioxide is equal.Addition ethanol can increase polarity (the overcritical dioxy of supercritical carbon dioxide as agent is carried
It is a kind of nonpolar dissolving to change carbon, and solubility of the water in supercritical carbon dioxide is relatively low) so that supercritical carbon dioxide extracting
Moisture it is in hgher efficiency, drying efficiency is improved indirectly.
Preferably, in the step (2) and step (3), ultrasonic power is 80~150W, and supersonic frequency is 20~
23kHz。
Preferably, the step (4) can omit.
Preferably, in the step (1), also including the pretreatment that new fresh mushroom is shredded or cut into slices, it is located at except general labourer
After sequence.
Preferably, in the step (6), the oil of fried use is edible oil.
The dry principle of supercritical carbon dioxide is：The dry essence of supercritical carbon dioxide is extraction process, is being used for
When mushroom is dried, the moisture in mushroom is solute, and supercritical carbon dioxide is solvent, and supercritical carbon dioxide is dried and started, surpasses
Critical carbon dioxide is fully contacted with mushroom, or even infiltrates through in histocyte, is constantly carried out the moisture in mushroom, from
And realize the drying to mushroom.The advantage that supercritical carbon dioxide dries mushroom is：Drying process belongs to extraction drying, de-
During going out moisture, due to re-establishing the phase equilibrium relationship of carbon dioxide and moisture, can be by the moisture inside mushroom most
The removal of limits；Do not exist surface tension under super critical condition, dried mushroom and do not existed because of capillary surface tension force effect
And cause the possibility of the change of microstructure；Supercritical carbon dioxide has good diffusivity, can spread quickly
To inside mushroom, the moisture in extraction mushroom；Carbon dioxide is a kind of inert gas, safe and pollution-free to mushroom, Er Qiechao
The also more traditional drying means of the dry temperature of critical carbon dioxide is low, can retaining food product to greatest extent nutritional ingredient.
The dry principle of vacuum frying is：Under condition of negative pressure, oil is carried out in edible oil through the mushroom of pre-dried
It is fried to dehydrate, the moisture in the mushroom through drying pretreatment is fully evaporated.The advantage that vacuum frying dries mushroom exists
In：Temperature is low, and nutrient component damages are few；Decompression, moisture evaporation is fast, and drying time is short；Retain mushroom fragrance and local flavor in itself；
With Swelling Functions, product rehydration is good.
Relative to prior art, a kind of ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom of the present invention
Have the advantage that：
(1) the ultrasonic overcritical-lower temperature vacuum frying drying process of a kind of mushroom of the present invention, faces using ultrasound is super
The mode of boundary and low temperature (80~85 DEG C) vacuum frying is used in conjunction and pretreated new fresh mushroom is dried, and drying efficiency is high,
The time of needs is short, and obtained mushroom pure in mouth feel, brittleness is good, and new fresh mushroom is maintained substantially at aspects such as total reducing sugar, amino acid
Nutritive value.
(2) the ultrasonic overcritical-lower temperature vacuum frying drying process of a kind of mushroom of the present invention, it is multiple using Chinese herbal medicine
Synthase treatment is processed pretreated new fresh mushroom, and wherein composite enzyme solution can improve going for new fresh mushroom reclaimed water point
Except efficiency, the risk that mushroom Decrepitation Phenomena occurs is reduced；Chinese herbal medicine (cordate houttuynia) can improve the antibacterial ability of new fresh mushroom, keep away
Exempt to be secondary polluted in drying process；And using ultrasound in Chinese herbal medicine complex enzyme and supercritical carbon dioxide pre-drying process
Ripple treatment, then can respectively increase Chinese herbal medicine complex enzyme and incorporate the speed of new fresh mushroom and the dry effect of supercritical carbon dioxide
Rate.Vacuum frying can improve the soft fluffy state and dried brittleness of mushroom, and hot-air seasoning can be further dried and tie up
Hold this brittleness.
Specific embodiment
In addition to being defined, technical term used has universal with those skilled in the art of the invention in following examples
The identical meanings of understanding.Test reagent used in following examples, unless otherwise specified, is routine biochemistry reagent；It is described
Experimental technique, unless otherwise specified, is conventional method.
The present invention is described in detail with reference to embodiment.
Embodiment 1
A kind of ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom, comprises the following steps：
(1) the new fresh mushroom that will be bought in supermarket is classified according to Lentinus Edodes In China grade scale, by the mushroom after classification
Priority is cleaned with salt solution, clear water, removal of impurities, and the thin slice that thickness is 1cm is cut into afterwards；
(2) ultrasonic Chinese herbal medicine complex enzyme treatment：While ultrasonic (ultrasonic power 100W, frequency 20kHz), by step
(1) mushroom after processing is put into mixed solution (Chinese herbal medicine liquid and the composite enzyme solution by volume 1 of Chinese herbal medicine complex enzyme:60
Mixed solution, composite enzyme solution is 1.5% cellulase, hemicellulose plum, pectase and pineapple egg for mass fraction
White enzyme is with volume ratio 1:1:1:1 mixed solution) in, taken out after immersion treatment 30min, rinse and drain superficial water well with clear water
Divide standby；
(3) ultrasonic supercritical carbon dioxide is predrying：The hermetically drying room that the mushroom processed through step (2) is placed in, will
Hermetically drying room is passed through carbon dioxide with after vacuumizing, and is warming up to 50 DEG C, and boosting to 30MPa makes carbon dioxide reach supercritical state
State, keeps the temperature and pressure constant, and 35min is stood in ultrasound environments, and period adds ethanol to hermetically drying room, while not
Interruption fresh dried carbon dioxide and derives overcritical dioxy to being imported with identical speed (6L/S) in hermetically drying room
Change carbon；
(4) freeze：The mushroom processed through step (3) is frozen into solid-state in -25 DEG C；
(5) vacuum frying：Will be through the mushroom of step (4) treatment in 80 DEG C, in edible oil under conditions of vacuum -0.1MPa
In fried 20min；
(6) hot-air seasoning：The mushroom that will be processed through step (5) is cooled down after 30 DEG C of hot-air seasonings to moisture content are less than 13%
Packaging.
In the step (2), after Herba Houttuyniae juice to fresh cordate houttuynia by cleaning up, extrude, grind, filter
Arrive.
Embodiment 2
(1) the new fresh mushroom that will be bought in supermarket is classified according to Lentinus Edodes In China grade scale, by the mushroom after classification
Priority is cleaned with salt solution, clear water, removal of impurities；
(2) ultrasonic Chinese herbal medicine complex enzyme treatment：While ultrasonic (ultrasonic power 100W, frequency 20kHz), by step
(1) mushroom after processing is put into mixed solution (Chinese herbal medicine liquid and the composite enzyme solution by volume 1 of Chinese herbal medicine complex enzyme:70
Mixed solution, composite enzyme solution is 1.5% cellulase, hemicellulose plum, pectase and pineapple egg for mass fraction
White enzyme is with volume ratio 1:1:1:1 mixed solution) in, taken out after immersion treatment 45min, rinse and drain superficial water well with clear water
Divide standby；
(3) ultrasonic supercritical carbon dioxide is predrying：The hermetically drying room that the mushroom processed through step (2) is placed in, will
Hermetically drying room is passed through carbon dioxide with after vacuumizing, and is warming up to 50 DEG C, and boosting to 30MPa makes carbon dioxide reach supercritical state
State, keeps the temperature and pressure constant, and 35min is stood in ultrasound environments, and period adds ethanol to hermetically drying room, while not
Interruption fresh dried carbon dioxide and derives overcritical dioxy to being imported with identical speed (6L/S) in hermetically drying room
Change carbon；
(4) tempering：The mushroom that will be processed through step (3) is cut into thickness for 0.5cm pieces after taking out airing 2h；
(5) freeze：The mushroom processed through step (4) is frozen into solid-state in -20 DEG C；
(6) vacuum frying：The mushroom that will be processed through step (5) is fried under conditions of vacuum -0.1MPa in 85 DEG C
40min；
(7) hot-air seasoning：The mushroom that will be processed through step (6) is cooled down after 50 DEG C of hot-air seasonings to moisture content are less than 13%
Packaging.
In the step (2), after Herba Houttuyniae juice to fresh cordate houttuynia by cleaning up, extrude, grind, filter
Arrive.
Comparative example
By with embodiment 1 and 2 in directly dried by the way of 55 DEG C of hot-air seasonings to containing with a batch of new fresh mushroom
Water rate is less than 13%, meets《National food safety standard edible mushroom and its product-GB7096-2014》Standard requirement.
Result is detected：
Quality characteristic evaluation is carried out to the dried mushroom in embodiment 1, embodiment 2 and comparative example,
Result is as shown in the table：
As seen from the above table, using the dry mushroom of drying means of the invention, no matter from rehydration, nutritional ingredient, outward appearance
Characteristic, or fragrance, mouthfeel, mushroom prepared by all more conventional hot-air seasoning are good.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Within god and principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (9)
1. the ultrasonic overcritical-lower temperature vacuum frying drying process of a kind of mushroom, it is characterised in that：Comprise the following steps：
(1) pre-process：Including being classified to new fresh mushroom, being cleaned and removal of impurities；
(2) ultrasonic Chinese herbal medicine complex enzyme treatment：While ultrasound, the mushroom after step (1) treatment is put into Chinese herbal medicine and is combined
In the mixed solution of enzyme, taken out after immersion treatment 30-60min, rinse and drain top layer moisture well with clear water standby；
(3) ultrasonic supercritical carbon dioxide is predrying：The hermetically drying room that the mushroom processed through step (2) is placed in, will seal
Hothouse is passed through carbon dioxide after vacuumizing, increasing temperature and pressure makes carbon dioxide reach supercriticality, keeps constant temperature and pressure, Yu Chao
30~40min is stood in acoustic environment；
(4) tempering：The mushroom that will be processed through step (3) is cut into slices after taking out 2~3h of airing；
(5) freeze：The mushroom processed through step (4) is frozen into solid-state in -30~-18 DEG C；
(6) vacuum frying：Will through step (5) process mushroom in 80~85 DEG C, fried 20 under conditions of vacuum -0.1MPa~
50min；
(7) hot-air seasoning：The mushroom that will be processed through step (6) is in cooling packing after 30~50 DEG C of hot-air seasonings.
2. the ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom according to claim 1, it is characterised in that：Institute
In stating step (2), Chinese herbal medicine complex enzyme is Chinese herbal medicine liquid and composite enzyme solution by volume 1:The mixing of (50~100) is molten
Liquid；The Chinese herbal medicine liquid is Herba Houttuyniae juice；The composite enzyme solution is 1.5% cellulase, half fibre for mass fraction
The plain plum of dimension, pectase and bromelain are with volume ratio 1:1:1:1 mixed solution.
3. the ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom according to claim 2, it is characterised in that：Institute
State in step (2), after Herba Houttuyniae juice to fresh cordate houttuynia by cleaning up, extrude, grind, be filtrated to get；The medium-height grass
Medicine complex enzyme is Chinese herbal medicine liquid and composite enzyme solution by volume 1:60 mixed solution.
4. the ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom according to claim 1, it is characterised in that：Institute
State in step (3), be warming up to 50 DEG C, boost to 30MPa, carbon dioxide is reached supercriticality, keep constant temperature and pressure.
5. the ultrasonic overcritical-lower temperature vacuum frying drying process of the mushroom described in claim 1, it is characterised in that：The step
Suddenly in (3), holding constant temperature and pressure is additionally included in, during standing 30~40min in ultrasound environments, is taken to the addition of hermetically drying room
Band agent, while continual to importing the fresh work for drying carbon dioxide and deriving supercritical carbon dioxide in hermetically drying room
Sequence；The carrying agent is ethanol, imports and fresh dries carbon dioxide and the speed of derivation supercritical carbon dioxide is equal.
6. the ultrasonic overcritical-lower temperature vacuum frying drying process of the mushroom described in claim 1, it is characterised in that：The step
Suddenly in (2) and step (3), ultrasonic power is 80~150W, and supersonic frequency is 20~23kHz.
7. the ultrasonic overcritical-lower temperature vacuum frying drying process of the mushroom described in claim 1, it is characterised in that：The step
Suddenly (4) can omit.
8. the ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom according to claim 7, it is characterised in that：Institute
State in step (1), also including the pretreatment that new fresh mushroom is shredded or cut into slices, it is located at after removal of impurities operation.
9. the ultrasonic overcritical-lower temperature vacuum frying drying process of mushroom according to claim 1, it is characterised in that：Institute
State in step (6), the oil of fried use is edible oil.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710157470.2A CN106804694B (en) | 2017-03-16 | 2017-03-16 | Ultrasonic supercritical-low-temperature vacuum frying and drying process for mushrooms |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710157470.2A CN106804694B (en) | 2017-03-16 | 2017-03-16 | Ultrasonic supercritical-low-temperature vacuum frying and drying process for mushrooms |
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| CN106804694A true CN106804694A (en) | 2017-06-09 |
| CN106804694B CN106804694B (en) | 2021-03-30 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712042A (en) * | 2017-09-13 | 2018-02-23 | 安徽鑫泉米业有限公司 | A kind of multiple step format rice drying method |
| CN109043492A (en) * | 2018-07-13 | 2018-12-21 | 成都大学 | A method of reducing Pleurotus eryngii vacuum frying crisp chip oil content |
| CN110447809A (en) * | 2018-05-08 | 2019-11-15 | 陈雅琼 | A kind of preparation method of instant sea tangle food |
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| WO2012132867A1 (en) * | 2011-03-31 | 2012-10-04 | 日東紡績株式会社 | Method for cleaning woven glass fiber fabric |
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| CN105767422A (en) * | 2016-03-10 | 2016-07-20 | 徐州工程学院 | Highly anti-oxidation-type compound preserved fruit and preparation method thereof |
| CN106359548A (en) * | 2016-09-07 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Drying method for lentinus edodes |
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| US8945644B2 (en) * | 2009-06-15 | 2015-02-03 | Cavitation Technologies, Inc. | Process to remove impurities from triacylglycerol oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712042A (en) * | 2017-09-13 | 2018-02-23 | 安徽鑫泉米业有限公司 | A kind of multiple step format rice drying method |
| CN110447809A (en) * | 2018-05-08 | 2019-11-15 | 陈雅琼 | A kind of preparation method of instant sea tangle food |
| CN109043492A (en) * | 2018-07-13 | 2018-12-21 | 成都大学 | A method of reducing Pleurotus eryngii vacuum frying crisp chip oil content |
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| Publication number | Publication date |
|---|---|
| CN106804694B (en) | 2021-03-30 |
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