Abstract:Lipoxygenase which is a kind of peroxidase could be used in many facets of industry. The stability and using times of the enzyme would be increased after the enzyme was immobilized by appropriate methods and materials. In this study, nanometer Fe₃O₄ was prepared by hydrothermal method and modified with SiO₂ and KH550 to obtained composite carriers. Lipoxygenase was immobilized on the composite carriers by glutaraldehyde. The influence factors on enzyme activity for free and immobilized enzyme were studied. The TEM results showed that the black nanoparticles were rod shaped. The mass of enzyme immobilized on the composite carriers was about 14% of the immobilized enzyme mass. The activity of free enzyme was 1.82×10³ U/mL while its optimum temperature and pH were 30 ℃ and 80, respectively. The activity of immobilized enzyme was 2.31×10³ U/g while its optimum temperature and pH were 25 ℃ and 9.0 respectively. The free and immobilized enzyme exhibited the highest enzyme activity when H₂O₂ concentration was 12.0 g/L. The results indicated that it was a feasible method to immobilize lipoxygenase by nanometer Fe₃O₄, and it was deserved to be further studied.

Abstract:To explore the relationship between the essential oils from the rhizomes of Chinese Atractylodes medicinal plants in Dabie Mountains and its eastern hilly regions and the medicinal products. The medicinal plants of Atractylodes regions were investigated successively, GC—MS analysis was performed for 14 samples of different areas, and cluster analysis and principal component analysis were carried out by SPSS. Result: The colour of the essential oils of A. macrocephala, its transition types and A. chinensis was lighter, while of A. lancea in low altitude areas it was deeper.Clustering results showed that three categorizations were clustered. A. macrocephala was in a group, A. lancea distributed above 600 m in Dabie Mountains were in a group, while Atractylodes in yangtze-huaihe hilly regions and below 600 m in Dabie Mountains were in a group. Besides A. macrocephala , the hinesol content of other samples in different areas increased with increasing altitude, while the atractylone content decreased with altitude. The essential oils characteristics from the rhizomes of Chinese Atractylodes medicinal plants in Dabie Mountains and its eastern hilly regions were consistent with the regional division of Chinese crude drugs “Baizhu”, “Han Cangzhu”and “Bei Cangzhu”. The hinesol and atractylone contents of the breeds of Atractylodes had close relationship with the elevation.

Abstract:To evaluate the quality of Cyclocarya paliurus (Batal) Ijinskaja tea, main chemical compounds, agricultural chemicals residues, and aroma compounds of Cyclocarya paliurus tea were analyzed. The aroma compounds of Cyclocarya paliurus tea were extracted by headspace solid-phase microextraction (HS—SPME), and analyzed by gas chromatography-mass spectrometry (GC—MS). The results showed that the contents of total flavonoids, polysaccharide, triterpene saponinsin of Cyclocarya paliurus tea were 0.73%, 2.53% and 0.88%, respectively. As for pesticide residues in Cyclocarya paliurus tea, 23 kinds of pesticide residues are below the limit of detection. The content of lead, arsenic, and mercury in Cyclocarya paliurus tea were 2.27, 0.38, 0.058 mg/kg respectively, which all meet the requirements of the State standards. Thirty kinds of aromatic compounds of were identified from Cyclocarya paliurus tea, which contribute to a complex green grass, floral, fruity and woody scent. The highest content components was benzyl alcohol (13.50%), the second was 2- methyl-2-butene aldehyde (13.10%).

Abstract:Tobacco is hygroscopic products, and the moisture content has a significant impact on its quality. The relaxation time of different cigarette samples were measured by low-field NMR techniques to study the moisture adsorption mechanism and the microstructure difference between different tobacco samples which in different water content and were observed by ESEM. T21 values are the most sensitive indicators reflected the bonding strength of water. The dominated way of tobacco absorption is through the capillary sorption while after adding a polar group such as a hydroxyl the absorption mechanism steering chemisorptions. Spongy tissue and palisade tissue is an important organizational form of tobacco, its present state and organizational structure is subjected to the combined effect of moisture and chemicals adding

Abstract:The water content of mainstream smoke components is closely associated with the sensory comfort of smoking, and it was also susceptible to the environment. In order to improve the stability of the water content in cigarette tobacco, the effective two-way water-blocking additive was developed of aliphatic hydrocarbons and compound sugars, the synergy of both additives made the water content of tobacco under a good control. The function of the additive was proved by testing in the simulation environment (RH=32% and RH=84%) in 35 ℃. Finally, proved that when added 1.0% aliphatic hydrocarbon (GY) and 0.1% polysaccharose (B), a good two-way water blocking effect can be achieved, effectively delaying either the tobacco moisture absorption or desorption time. Through using the environmental scanning electron microscopy (ESEM), studied the surface of the tobacco and found the coating material isolating the tobacco from the environment, which would be a convincing evidence to show the additive does work.

Abstract:The wheat was treated by ozone fumigation method at concentration of 5 mg/L for 0, 0.5, 1.0, 1.5 and 2.0 h, respectively. Then the wheat flour was used to make steamed bread. The ozone treatment effect on steamed bread quality was evaluated by the specific volume, texture profile analysis, and sensory evaluation. The aspect ratio increased with the increased ozone treatment time, however, the specific volume increased first and then decreased. For the texture profile analysis, 1.0 h ozone treatment could reduce the α-amylase activity and increase the gluten content, which increased the hardness and elasticity of the steamed bread. At the same time, the steamed bread had good color, texture and flavor with 1.0 h ozone treatment.

Abstract:Ara h 2 is one of the major allergen in peanut. Raw peanut was subjected to a series of sequential treatments, such as protein extraction, DEAE-Sepharose Fast Flow anion-exchange chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS—PAGE) recovery. The purified protein was identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI—TOF/MS). The results showed that the highly purified protein could be obtained by this method and was identified as Ara h 2 by MALDI—TOF/MS. The molecular weights of two constituents were 18.5 kD (Ara h 2.01) and 20.1 kD (Ara h 2.02). Recovery rate of column chromatography separation and SDS—PAGE electrophoresis were 31.4% and 18.6%, respectively.

Abstract:The retrogradation and crystallization characteristics of restructured rice were studied by DSC and XRD, and the effect of stabilized rice bran on Avrami equation and retrogradation behavior of restructured rice were analyzed. The results indicated that stabilized rice bran has a significant inhibition on retrogradation of restructured rice. The rate constant k of restructured rice with stabilized rice bran was the lowest in the test samples, and the development of crystal showed instantaneous nucleation; the V-type diffraction pattern and less B-type diffraction pattern were found in the restructured rice with stabilized rice bran after 7 days storage, which indicated that the formation of amylose-lipid complexs that could retard the retrogradation.

Abstract:The effect of six enzymes was studied, as edible fungus hydrolase A01, Edible fungus hydrolase A02, cellulose, neutral protease, papain and flavourzyme on the content of free amino acid, resolvable sugar and L^*, a^*, b^* value in Pleurotus nebrodensis cooking juices. The results indicated that the influence on the content of free amino acid and resolvable sugar was the most significant. The amount of free amino acid was increased by 55.0% after the neutral protease treatment; and the amount of resolvable sugar increased by 41.28% after cellulase treatment. The L^* value both increased apparent as the cellulase hydrolysis proceeded and neutral protease proceeded. The highest decrease of the a^* value was shown after the neutral protease treatment. The b^* value decreased after the neutral protease treatment, and increased after other five enzymes treatments. The flavourzyme treatment on the Pleurotus nebrodensis cooking juices can achieve the best result by principal component analysis method.

Abstract:To develop a quantum dotsb(QDs) immune chromatographic strip test for rapid and sensitive detection of Escherichia coli O157:H7. Water soluble QDs was electrostatic coupled with mouse anti- Escherichia coli O157:H7 monoclonal antibody and mouse anti- Escherichia coli O157:H7 and rabbit anti-mouse IgG were marking on the NC membrane as test line and control line, respectively. The rapid detection of immune chromatographic strip test paper was based on double antibody sandwich. With the immune chromatographic strip test, only 5 min was needed for detection. The limit of detection was 1×10⁴ CFU/mL. No cross-reactivity was found with 8 kinds of common food borne pathogens. The QDs immune chromatographic strip test offers a rapid and sensitive tool for the detection of Escherichia coli O157:H7

Abstract:Near infrared spectroscopy (NIRS) combined with synergy interval partial least squares (siPLS) were used to establish the rapid method for the determination of cadmium content in rice. The NIR spectra of 72 rice samples were collected and analyzed. After optimization, an approach (SG smoothing combined with MSC and mean-centering) was adopted as a pre-treatment method for raw spectrum. SiPLS method was used as extraction methods of characteristic variables, and the NIRS quantitative model was built and predicted. The RMSECV and RMSEP of the siPLS model were 0.247 and 0.261, respectively. The Rc and Rp were 0.919 and 0.895, respectively. The results showed that siPLS algorithm not only could decrease the complexity of the model, but also improved the predictive precision. NIRS can be useful as a rapid, non-destructive and convenient analytical method for primary screening and detecting cadmium-polluted rice.

Abstract:According to monitoring data of rice of Guangdong from 2012 to 2014, assessment on exposure of lead, cadmium in Guangdong residents was made by the method of China Total Diet Study. The contents of lead, cadmium in the rice of Guangdong were measured through the food safety risk monitoring from 2012 to 2014. The margin of exposure (MOE) of lead, estimated monthly intake (EMI) of cadmium were worked out as evaluation criteria. The over limit rate of lead, cadmiumin in Guangdong Province rice were 0.11%, 622% respectively. In addition to parts of cadmium in rice exceed the standard rate is higher than (up to 16.2%～22.4%), the majority of the remaining area of lead, cadmium content in rice is in low level. The MOE of lead of Guangdong residents was estimated to be 10.6～42.5. The EMI of cadmium ranged from 9.0 to 27.3 μg/kg·BW, which were 36%～109% of provisional tolerable monthly intake (PTMI). The contents of lead, cadmium and the intake in the crowd of Guangdong Province rice intake in the overall are in the safety level. But rice cadmium pollution in some parts of the area is not optimistic and has regional differences; Some potential risk population of edible rice cadmium exposure, especially in the area of northern Guangdong is very.

Abstract:Introduced a way to measure 16 kinds of phthalate esters from wine by using internal standard on GC—MS. Diethyl terephthalate as the internal standards were added in wine, after reduced the alcohol concentration by adding distilled water. The hexane extraction efficiency of 16 kinds of PAEs was improved significantly. The results revealed that the quantitative detection of the linear was in a range of 0.25～6.00 mg/L, which the correlation coefficient was more than 0.997. Through the measurement of real samples, the method recovery was in 31.2%～109.0%, and the RSD was lower than 10%. To summarize, this approach was easy to operate, had accurate results and good reproducibility. Besides, it can totally meet the requirement of the determination of phthalate esters in wine.

Abstract:A method of reversed-phase high performance liquid chromatography (HPLC) coupled with evaporative light scattering detection (ELSD) was developed for the determination of α-solanine and α-chaconine in potato，and determine the contents in different samples. The results showed α- solanine and α- chaconine can be obtained good separation and high efficiency peaks when took 0.1% trifluoroacetic acid water and acetonitrile as mobile phase with gradient elution, and the drift tube of ELSD detector was 98 ℃, the pressure of nebulizing gas was 6.90 kPa. α-solanine and α-chaconine could be extracted with 100 times the mass 1% formic acid in methanol at 70 ℃ with 90 min, the extract liquid was injected into the chromatograph for testing directly. The linear calibration curve of α- solanine was obtained in the ranges of 0.196～9.800 μg (R²=0.999 5), the average recovery was 99.4%, the contents of α- solanine and α-chaconine be calculated with α- solanine standard curve simultaneously; There were different alkaloids contains in different parts of the potato plant, α-solanine contents were 0.13～1.59 mg/g and α-chaconine contents were 0.39～8.28 mg/g; total alkaloids were 0.52～9.37 mg/g, α-chaconine contents were 1.2 to 7.6 times of α- solanine contents in the same sample。

Abstract:The camellia seed oil is a kind of Chinese endemic woody oil, which had the higher nutrition value and better healthy function for the body. The Polycyclic aromatic hydrocarbons (PAHs）could be produced with the oil processing progress and affected the safety of camellia seed oil. In the experiment, the 15 ingredients of PAHs were examined in camellia seed crude oil respectively produced through five processing technologies including the low temperature squeezing, high temperature squeezing, leaching, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods. The oil samples including no PAHs (concentrations<0.1 μg/kg) were respectively treated under different higher temperatures for 50 min. The concentrations of 15 PAHs ingredients were little in camellia seed oil respectively produced through the low temperature squeezing, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods, and partially exceeded Chinese or international oil safety standard for the oil from high temperature squeezing and leaching methods. With the increase in processing temperature, the partial PAHs ingredients would be detected and its concentrations showed an upward trend in the treated oil. The above results indicated there was a correlation between the partial PAHs ingredients, concentrations and processing technology, and high temperature could be the main reason leading to the production of PAHs in the camellia seed oil.

Abstract:Inhibition effects were investigated for new type of antiseptic natamycin and the combination of natamycin and sodium diacetate on common mildews, including Aspergillus niger, Rhizopus niveus, Mucor corticolus, Penicillium glaucum. The results indicated that the minimal inhibition concentration of natamycin was 3～6 mg/L, while the optimized inhibition ratio was 4 mg/L to 3 g/L in the combination. Destructive storage test was also conducted at 10, 20 and 30 mg/L respectively in this paper, and little difference were observed according to the result by plate counting. 100% inhibition effect of natamycin at 10 mg/L could be expected to last for 18 days in liquid pet feed and 24 days in liquid coral feed respectively by eyes observation, while 96.3% and 94.3% inhibition effect of natamycin were observed at the same concentration after 30 days by plate counting. According to the results, the only natamycin at the tested condition was not able to 100% inhibit fungi in feed within 30 days.

Abstract:Mildew is one of the important factors affecting the quality of pipe tobacco. A detection method was developed for identification of moldy pipe tobacco based on electronic nose. Five SnO₂ semiconductor gas sensors were selected to construct a sensor array of the electronic nose. Back propagation neural network (BPNN) was employed as the pattern recognition method. Two feature parameters were extracted from response curves of each sensor, and principal component analysis (PCA) and BPNN were used to process feature data of the whole sensor array. The results of PCA showed the obvious separability of moldy and normal pipe tobacco, but there was some overlap between different levels of moldy tobacco. BPNN were applied for further identification of different moldy levels. The accuracy of recognition rate for moldy pipe tobacco reached 90.00%. The experiments show that the method developed based on electronic nose is capable to distinguish moldy and normal pipe tobacco objectively and effectively which provides a feasible way in control of tobacco quality.

Abstract:An electronic tongue was used to analyze unadulterated and adulterated honey samples. The response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). The results indicated that electronic tongue could recognize unadulterated and adulterated honey samples (the adulterated ratio of high fructose syrup was above 5%). Coefficient of determination between sensors response signals and the ratio of high fructose syrup of PLS model was 0.992 0. The prediction error of PLS model was within 5% (the adulterated ratio of high fructose syrup was between 10% to 70%). It was proved that electronic tongue could be applied in honey discrimination.

Abstract:Using ordinary optical microscope technology, by comparing the granule shape and size of kudzu root starch, fern root starch, lotus root starch, lily starch, cassava starch, corn starch, sweet potato starch, potato starch, to identify the source and types of starch, solved the difficult problem of starch adulteration. This method is simple, less equipment investment, easy maintenance, low cost, batch testing, especially suitable for rapid supervision, inspection and a lot of starch samples for detection in business, facilitating the popularization.

Abstract:In order to better carry out the prophylaxis and treatment work of grape diseases, and reduce economic losses caused by diseases, the diseases survey in Lixian County vineyards in the northwest of Hunan was put up by the system observation and general survey method, and relevant books searching, experts consultation. The results were as follows: The grape had 13 kinds of diseases in Liyang Plain. The main diseases were downy mildew, gray mold, fruit cracking, penicillium and soft rot. The diseases reached the peak in July and August. Differences lies in disease resistance of different grape varieties, and the strong disease resistance grape varieties were: Karen nuclear-free, Ruby and Victoria. The diseases of grape mainly affected by grape varieties, environmental conditions, soil fertility, production management, storage conditions, etc. Control these factors, grape diseases can be effectively controlled.

Abstract:Determination of the aging degree on flour food, used to measure by TA-XT2i texture analyzer, Differential Scanning Calorimetry(DSC), X-ray, Raman spectroscopy, Nuclear magnetic resonance spectroscopy, and α-amylase methods. But the these methods need expensive equipment, a lot of inspection instruments and reagents, well practicing operator, high maintenance costs. A flour food aging degree measuring device, the instrument adopts the electric motor control, can automatically measure and record from the field measurement data, overcomes the disadvantages of the above methods, manual and mechanical device operation in one, just simple training can operation, less subsidiary consumables can meet the laboratory use, and can be popularized and used in the small scale enterprise.

Abstract:Three-dimensional dicing machine has some advantages of high efficiency, compact structure and not easy to be clogged. However, there is always uneven phenomenon on the diced section, especially when cutting big side block. In order to improve the quality of dice, analyzed the mechanism of three-dimensional dicing, established the curve equation of inclined section of fruits and vegetables block, analyzed the main affecting factors of the quality of diced section and divided diced sections into three shapes of right deviation, left deviation and symmetrical. Using relative deviation and gradient of the section as evaluation index to analyze the effects of center spacing and speed ratio between the strip cutting knife pivot and centrifugal cutting tumbling barrel on quality indicators of section.The date of two-factor variance analysis showed that the weight relations between the deviation and gradient of the section when cutting big side block. The result can provide the basis for dicing machine parameter optimization.

Abstract:In order to solve the unreliable problem of the v-belt drive of the gear pump in tomato harvester，the transmission device of circular arc tooth synchronous belt of tomato harvester gear pump was designed. The selection and design calculation of synchronous belt pulley, the analysis and design of the tension device and calculation of tension was carried out. The no load test of the whole machine shows that: the arc tooth belt transmission of tomato harvester gear pump worked smoothly and reliably, the belt vibration was relatively small, the belt temperature was normal, the oil cylinder, motor and brake ran well, and the structure design was reasonable. The device can satisfy the work requirements of tomato harvester gear pump.

Abstract:研制一种可在同一工位进行对虾开背去头加工的对虾开背去头一体机，采用长短V槽同步运动进行对虾输送，利用长短V槽相对运动产生的剪切力及去头刀对虾体的划伤进行去头，同时利用开背机构及压紧机构的组合实现对虾开背加工的加工工艺。试验表明，设计的对虾开背去头一体机能够实现对虾的开背及去头工作同时进行，结构紧凑、运行可靠，加工效果好，处理能力远远高于人工，具有推广价值。

Abstract:The composition, working principle and technical requirement of automatic vertical packaging machine are discribed.The transmission systems and eccentric sprocket with variable speed are designed. Applying dimension-driven technology and “formula” function of Solidworks software, parametric design and modeling of automatic vertical packaging machine are realized. The simulation results show that larger drive sprocket limit angle can be obtained by increasing center distance of eccentric sprocket mechanism, and the heat sealing point of transverse sealing mechanism and sprocket offset corresponding packet length can be determined from the output movement characteristics of eccentric sprocket mechanism, this can improve the design quality and efficiency of products．

Abstract:Bayberry seed shell-cracking equipment and it's working parameters were researched. The special equipment for that was prepared, and the optimization working parameters for bayberry seed shell cracking was achieved. Those optimal parameters are as follows: the cracking rotor runs 120r/min, the cracked rate for the first level bayberry nuclear 98.75% with the roller spacing 6.5 mm, and the naked seed obtained is 11.62%; for the second level, the cracked rate is 95.98% at roller spacing 3.5 mm, and naked seed obtained is 11.21%; for the third level, the parameters are 90.80%, 3.5 mm, and 9.91%. By statistical analysis, total shell cracked rate reaches up to 96.16%, total naked seed obtained is 11.14%, and the total utilization rate for bayberry seed is 92.83%.

Abstract:Presently, the feeding of the corn thresher is controlled artificially . The uneven feeding speed directly affects the life of machine and the degree of corn threshing. Meanwhile, the traditional corn threshers were designed basing on hitting principle, which would damage the corn grain significantly. In view of these factors, a kind of automatic control system which is based on STM32, is used to control the extrusion and rubbing on corn thresher.The system, controlled by STM32, achieves the automatic feeding through the stepper motor, accomplishes the corn threshing as well as the separation of grain corn and corn cob by screw extrusion, it adopts full automatic control. Simultaneously, it can effectively reduce the damage rate of corn grain, and improve corn threshing rate and the integrity of corn cob.

Abstract:Using the computer image processing technology to analyze three geometric parameters of the flat peach (i.e. the diameter of flat peach in the suture midline, the diameter perpendicular to the suture midline and the thickness). The prediction model of flat peach-mass was established based on external characteristic information. And through the analysis of multiple linear fitting, found the prediction model of the measured values and flat peach-mass. By comparing goodness of fit of different models based on different parameters, the optimal quality prediction model was established. The MATLAB R2014a software acquired the pixel value of the corresponding geometric parameter. The pixel-mass prediction model was founded by fitting with it. The results suggest that predicting flat peach-mass based on external characteristic information is practicable. The study provides the basis for the use of machine vision method to classify flat peach-mass.

Abstract:The NC machining is the most effective processing method of complex structure and high precision requirements of the parts with. The ball joint, with complex structure and high precision, is the key component of the oil and gas connection, hard to machine, and should be used in NC machining. The ball joint of NC machining parts drawing, including structure analysis of NC machining process, fixture and clamping scheme selection and programming parts etc.. Through comprehensive analysis of these aspects, completes the processing of ball joints in CNC milling machines.

Abstract:The tea with a coal stove drying machine has high energy consumption, low thermal efficiency problems, mostly adopts manual control, causes the tea drying temperature is not stable, and effect of tea quality stability. Therefore, by using fuzzy control technology to control the temperature of hot air, according to the temperature of hot air from blast furnace, flue gas quantity is adjusted automatically through the inverter, to control hot temperature reaches a constant, to meet the need of drying at the same time, reduce the energy consumption, and ensure the quality of tea. Finally, the of fuzzy PID temperature control system is simulated by of MATLAB software, the results show that the system can effectively control the temperature of hot air, the temperature control of the objective.

Abstract:Designed a PLC control system of steaming bucket feeding based on the machine vision. The feeding system can realize the artificial simulation of feeding steaming bucket when fermented grains get wet. The result indicates that this kind of operation control system is easy, safe and reliable, with low failure rate. It can greatly reduce the manual labor, and satisfies the requirements of production technology.

Abstract:The simplex optimal design of the parameters of a small pulverizer's double isolation system has been improved, based o n the analysis of the effects of dynamic parameters of double isolation system on isolation performance, which was built upon the graphical and quantitative analysis in MATLAB. The noise has been reduced by 12.1 dB after change vibration isolators, so that the noise of the pulverizer has been cut to the permissible range.

Abstract:In order to study the mechanisms of different inhibitors such as 4-HR, oxalic acid, phytic acid, and benzoic acid on apple polyphenol oxidase (PPO), chlorogenic acid was chosen as substrates in a model apple juice. The results show that the inhibitory mode of 4-HR and oxalic acid were found to be of the competitive type since Km values increased with increasing 4-HR and oxalic acid concentration and Vmax value remained unchanged. Phytic acid was the mixed inhibitor whereas benzoic acid was a noncompetitive inhibitor. This study will provide a theoretical basis for controlling enzymatic browning in apple juice.

Abstract:Using the ‘Qiufuhong’ apples as the materials, the changes of fruit quality and physiology activity under cold storage and 7 days shelf-life after cold storage were studied. The result showed that, the ‘Qiufuhong’ apples had the respiration climacteric, the respiration climacteric of cold storage fruits happened at 98 days and the shelf-life fruits happened after 70 days cold storage, the cold storage fruits had the lower PPO activity and higher POD activity, and the activity peak were all delayed, the quality of ‘Qiufuhong’ apples became inferior and weight loss ratio enhanced quickly after 126 days cold storage and 98 days cold storage for shelf-life fruits. The best storage time for cold storage fruits was 126 days, and 98 days for shelf-life fruits.

Abstract:The color parameters(L, a, b,ΔE), lycopene content and β-carotene content of papaya pulp were determined, to study the color change of papaya pulp by liquid-immersed quick-freezing during frozen storage. The result showed：During storage, The color stability of papaya pulp by liquid-immersed quick-freezing was better than that by air convection freezing. The degradation of lycopene was the major cause of color change. Compared with the air convection freezing, liquid-immersed quick-freezing can improve the lycopene degradation activation energy by nearly 2 times, better for inhibiting the degradation to maintain stable color.

Abstract:Fresh-cut eggplant is popular with consumers because of its instance and hygiene, however, its shelflife is limited. To prolong the shelflife of fresh-cut eggplant, the effects were studied for modified atmosphere packaging (MAP, 2% CO₂＋5% O₂＋93% N₂) and the combined treatment of preservative solution (1.5% chitosan+10% ascorbic acid+1% CaCl₂+2% citric acid) and MAP on the quality of fresh-cut eggplant. The quality indices including sensory quality, browning degree, firmness, polyphenoloxidase (PPO) activity and total bacterial counts were detected during 10 days of storage at (10±1) ℃. After 8 days of storage, the L^* value, firmness, PPO activity and total bacterial counts of the control sample were 7566, 7.41 kg/cm², 68.77 U/(min·g) and 5.52 lg CFU/g, respectively. While the quality indices of the samples treated by the combined treatment were 82.51, 10.05 kg/cm², 23.70 U/(min·g) and 2.87 lg CFU/g. The results indicated that MAP retarded the browning and softening of eggplant slices and the coating treatment prior to MAP enhanced the effectiveness. The fresh-cut eggplant treated by coating and MAP were still acceptable for cooking after 8 days of storage.

Abstract:Three preservation methods including controlled atmosphere (5% O₂+5% CO₂+90% N₂), ozone(5 mg/L), and 1-MCP(900 nL/L)were used on chayote stored at (9±1) ℃ and relative humidity 90%～95% to investigate the changes of storage quality during storage time. The results showed that the fruits of three treatment groups had maintained better quality compared with the untreated group. Meanwhile, the respiratory climacteric peak of group treated with 1-MCP was 15 days later than other groups which showed up on 15^th d. What's more, with the lowest respiration rate at 4.27 mg CO₂/(kg·h) on 90^th d, the contents of chlorophyll (027 mg/kg) and vitamin C (6.59 mg/100 g) in fruits treated with 1-MCP were the highest. Moreover, CAT, POD and SOD activities of fruits treated with 1-MCP were higher than other groups'.

Abstract:Banzai banana was treated by 0 ℃ cold shock 2, 3, 4, 5 h and 3 ℃ cold shock treatment 4, 6, 8, 10 h, stored at (8±0.5) ℃ of 30 d, ripened at (20±0.5) ℃ of the constant temperature box, and the chilling injury symptoms and postripeness were observed. And 3 ℃ cold shock treatment 6 h of banana fruits were regularly sampled and measured cold resistance physiological indexes during the period of (8±0.5) ℃. The results showed that: compared with the control group, 3 ℃ cold shock 6h could significantly reduce the chilling injury index, improve the quality of after-ripening and prolong the shelf life. In addition, it delayed cell membrane permeability of bananas peel increased, reduced MDA content, improved soluble protein content and free proline content of banana fruits. In summary, 3 ℃ cold shock 6 h treatment not only could effectively maintain the ripening of quality and prolong the shelf life of bananas, but also could significantly improve the cold resistance of banana fruits.

Abstract:Mutton's biochemical, physicochemical and microbial indexes were measured with a temperature-time indicator system based on lipase detection in the cold chain logistics of mutton. These indexes include TVBN, POV, shear force, the total number of microorganisms, pH, muscle color odor, flexibility, organization morphological etc. The results showed that the color of the indicator card was associated with the freshness of mutton directly. When the mutton was at first grade, the pH of the mixed indicator was greater than 7.5, the color was purple, blue, green, blue, turquoise. When at second grade, the pH of mixed indicator was 7.50～6.80, the color was light green, yellowish green. When at corruption stage, the pH of mixed indicator respectively was Less than 6.8, the color was yellow, light yellow.

Abstract:In order to obtain mechanical properties and provide necessary theoretical basis in the harvest, transportation, storage and industrial production of the white radish, mechanical properties (stress, elastic modulus) of white radish were measured and analyzed. Loading position, the loading direction, loading speed and moisture content were considered as affecting factors on the mechanical properties of white radish. Results showed that the compression capability of central position of white radish was stronger, and the lower position's was weaker (elastic modulus were 2.16, 2.07 MPa respectively). White radish was anisotropic. The axial compressive strength was stronger than in radial direction (the elastic modulus of axial and radial directions were 2.19 MPa, 1.98 MPa respectively). The elastic modulus were increased with reduction of moisture content. So the radial force should be avoided during the transport process of white radish.

Abstract:The raw polysaccharide and refined polysaccharide were prepared from the body wall of fresh starfish Asterina pectinifera. The scavenging capacity of the raw polysaccharide and refined polysaccharide on hydroxyl radical,DPPH radical and superoxide anion were detected using electron spin resonance (ESR). The result indicated that the polysaccharide from the body wall of fresh starfish Asterina pectinifera possessed a certain scavenging capacity. And this scavenging capacity was enhanced with concentration rising. The IC₅₀ values of three radical scavenging activities of raw polysaccharide were 59.56,27.29,31.36 mg/mL and the IC₅₀ values of three radical scavenging activities of refined polysaccharide are 44.96,13.97,3051 mg/mL. At the same concentration of polysaccharide powder, the scavenging capacities of refined polysaccharidewere stronger than the raw polysaccharide for hydroxyl radical, DPPH and superoxide anion scavenging abilities.

Abstract:The research was aimed to investigate the antibacterial active ingredient of Chinese herbal formulation extract. Different concentration of ethanol was used to process the water extract of the Chinese herbal formulation, in order to remove the impurity in the water extract. Four polarity extracts were obtained by using different polarities of solvents such as n-hexane, ethyl acetate, n-butanol and water. The antibacterial ability of each polar parts was judged according to the size of the antibacterial circle. 70% concentration of ethano1can effectively remove the impurity in the water extract which can reduce the interference in the separation of active constituents. Different polarity fractions of extracts from the Chinese herbal formulation showed different bacteriostasis. N-butanol fraction and water fraction had better bacteriostasis than ethyl acetate fraction and n-hexane fraction. This study showed that the antibacterial active constituents are mainly high polarity fractions and the other polarity fractions may have synergy.

Abstract:Polysaccharide yield was as index, and optimal ultrasonic-assisted extraction process of polysaccharides from sporophyll of Undaria pinnatifida was investigated by Box-Behnken design based on single factor tests. Meanwhile, the antioxidant activity of the polysaccharide was also studied by electron spin resonance (ESR) technology. It turned out that the optimal extraction conditions were as follow: ratio of water to material was 90︰1 (V∶m), ultrasonic time was 6.5 min and ultrasonic power was 440 W, extraction time was 2 h, respectively. Polysaccharide yield achieved 7.71% under that condition. And the polysaccharide from sporophyll of Undaria pinnatifida gave potent scavenging activity against DPPH· and ·OH, the IC₅₀ were 0.24 mg/mL and 0.28 mg/mL, respectively.

Abstract:Discussed the antioxidant and antimicrobial activities in vitro of different polarity parts in longan seeds, and effective parts were selected. The total polyphenol contents and the antioxidant activities of different polarity parts in 95% ethanol extract from longan seeds were determined by Folin-Ciocalteu method and ABTS assay, DPPH assay, pyrogallol autoxidation assay and phenanthroline-Fe²⁺ reaction system, respectively. Meanwhile, their antibacterial activities were evaluated by oxford-cup method. The results showed that the ethyl acetate extract had the highest content of total polyphenols, which was (693.51±9.52) mg/g among the four extracts. The four extracts had a relatively weak scavenging effect on superoxide anion radicals but could strongly scavenge ABTS and DPPH and hydroxyl free radicals, The antioxidation activities in the order of ethyl acetate extract > chloroform extract > n-butanol extract > water residue. The four extracts had inhibitory effects of different intensity to Salmonella, Escherichia coli, Staphylococcus aureus, and the ethyl acetate extract was especially outstanding, except for the water residue on the inhibition of Salmonella and Escherichia Coli had no obvious effect. According to the above results, the ethyl acetate extract of longan seeds could be regarded as a kind of good natural antioxidant and bacteriostatic because of it is rich in polyphenol compounds, and with a great pharmaceutical value and profound prospect.

Abstract:The combination technology of membrane separation technology and macroporous resin purification technology have been adopted to separate and purify tea saponin. Tea saponin extractive was preliminarily purified and concentrated by flowing through ceramic membrane and 360 Da nanofiltration membrane in sequence, the yield and purity of tea saponin is 62.1% and 79%, respectively. On the basis of static adsorption and desorption as well as dynamic adsorption and desorption experiments, the macroporous resin AmberliteXAD7HP was selected for further purification. the The optimum conditions for purification of tea saponin using macroporous resin were established by single factor tests as follows: the sample flow rate of 0.5 mL/min, the sample concentration of 30 mg/mL; gradient elution with ethanol of different concentration, 10%, 40% and 70% respectively, flow rate of 1 mL/min, elution volume was 3 BV. Under these optimum conditions, the final yield of tea saponin was 55.3% with the purity of 95%. High purity tea saponin has been got, and indicates that membrane separation and macroporous resin combination technology is a feasible method of industrialization.

Abstract:Studied the extra-high pressure extraction of polyphenols from Walnut green peels. The effect of operation conditions such as extraction temperature, pressure, time and ratio of material were analyzed. On the basis of single-factor test, the optimum extraction technology of walnut green peels polyphenols and mathematical regression model were established by response surface methodology. The results showed that the optimal extraction conditions were as followed: alcohol concentration of 50%, processing temperature of 42 ℃, extraction pressure of 310 MPa, extraction time of 6 min, ratio of liquid to material of 40∶1(V∶m). Under these conditions, the maximum predictive yield of polyphenols from walnut green husks was 7.417 mg/g, The standardized regression equation can be used to predict the extraction yield of polyphenols from walnut green peels.

Abstract:Eucalyptus' leaves were studied as the main raw material. The continuous phase transition extraction progress for eucalyptus' polyphenols was optimized by single factor test and Box-behnken. The effects were discussed for extraction time, extraction temperature and extraction solvent percentage on the yield of polyphenols. The optimal extraction conditions were found as follows: extraction temperature 79.99 ℃, extraction time 119.98 min and solvent concentration 78.13%. Under the optimal conditions, the yield of polyphenols was 11.58 g/100 g. The actual polyphenols yield was 12.01 g/100 g with the relative error 3.65%. The extraction conditions parameter obtained by the Response Surface Methodology to optimize the extraction technology was credible and own application value.

Abstract:Using orthogonally rotational combination design, alkali extraction and acid precipitation was proposed for extraction of protein from walnut dregs.The optimal preparation conditions of the protein were as follows: extracting pH 9.0, extracting time 124 min, extracting temperature 53 ℃ and solid-liquid ratio 1∶22 (m∶V). Under the conditions, the yield of protein was (67.94±005)%, and its isoelectric point was pH 5.0 .

Abstract:Polysaccharide was extracted from banana peels by water extraction-alcohol precipitation method, and its content was determined by phenol-sulfuric acid method. Besides, the moisturizing effect of banana skin polysaccharide was evaluated. A kind of hand cream was prepared by the application of the polysaccharide extracted from banana peels. The results showed that the content of banana skin polysaccharide was 3.99% and it can keep good moisturizing effect for 24 h. Besides, the hand cream prepared with banana skin polysaccharide was exposed to be detected its physical and chemical index, sensory index and hygienic index. Results showed that all of these indexes conformed to the national light industry standards, and the hand cream is worth of promotional value.

Abstract:The effects were studied for the inteneration of areca hull and sterilization of endophytes in areca using high-temperature with dry steam treatment. The results showed that the optimal conditions were 110 ℃, 0.05 MPa, 15 min, which would intenerate areca fiber better and would not affect other characteristics of qualities. Under the same conditions, it also had a bacteria reduction or sterilization effect, which providing a new harmless and more effective method replacing the atmospheric cooking.

Abstract:Taking Ding'ao myrica rubra as materials, the process parameters of wine were optimized by single factor test and Box-Benhnken response surface design. The effects were studied, such as juice content, fermentation time, fermentation temperature, sugar content and yeast adding amount. The results showed the optimal parameters that the juice content was 50%, fermentation time 5 d, fermentation temperature 29 ℃, sugar content 18.9% and yeast adding amount 5.15%, the myrica rubra wine has a unique aroma and color, the wine is clear and transparent, refreshing taste.

Abstract:To optimize the fermentation conditions with index of amino acid nitrogen content for inspection of soy sauce fermented by aspergillus oryzae As3.042 by the response surface method. Firstly, the experiment was to determine the optimum fermentation conditions at 40 d of temperature, density of adding salty water and addition of salty water by using single factor experiment. On the basis of single factor experiment with amino acids as examining index, fermentation temperature, density of adding salty water and addition of salty water was optimized by using response surface analysis. the result was gotten, the optimum process for the temperature of 40.28 ℃, density of adding salty water of 9.66%(the percentage of quality) and addition of salty water of 74.70%(the percentage of volume). Under the condition of fermentation, the content of amino acid nitrogen is 0.837 6 g/kg, close to the theoretical value (0.841 g/kg), can provide the basis for practical production.

Abstract:The preparation of cucumber pickled cabbage using direct val set (DVS) lactic acid bacteria fermentation powder was studied. Effects were determined, for DVS lactic acid bacteria powder content on the dynamic change of pH value, nitrite content, salinity, color value and the total number of colonies in the fermentation of pickled cucumber. Fuzzy comprehensive evaluation method was applied to select the optimum fermentation conditions. The results showed that with the increasing of fermentation time, pH value of cucumber pickle juice decreased gradually while acidity increased gradually. Cucumber salinity first increased and then stabilized. The color a value was increasing during fermentation process. Nitrite content first increased, then decreased and stabilized. The peak value of nitrite content was far lower than the nitrite national standard GB 2714-2003 of 20 mg/kg. The sensory analysis showed that the highest score of cucumber pickle was the highest in the cucumber pickle under the condition of fermentation 24 h with adding 0.4% DVS lactic acid bacteria. DVS lactic acid fermentation can effectively shorten the fermentation time of cucumber pickled, which can be widely used in the production of convenience pickled.

Abstract:Collagen peptides from tilapia skin were prepared by enzymatic hydrolysis with protamex, and effects of activated carbon and macroporous adsorption resin on decolorizing of peptides were investigated. Based on the decolorizing rate and peptide loss, the optimum decolorizing conditions of collagen peptides were determined by orthogonal test. The results showed that the optimum decolorizing conditions of activated carbon were pH 4.5, 2% (m/V) activated carbon dosage, decolorizing time of 60 min and protein concentration of 50 mg/mL. Under those conditions, the decolorizing rate and peptide loss of collagen peptides were 92.66% and 11.23%, respectively. However, the decolorizing effect of macroporous adsorption resin was significantly inferior to activated carbon, which the decolorizing rate and peptide loss of collagen peptides were 83.02% and 30.77%, respectively. Based on the results of the molecular weight distribution and amino acid composition, it was found that both component ratio of 500～1 000 Da and amino acid conent of His, Tyr or Phe were significantly decreased after decolorizing whether with activated carbon or macroporous adsorption resin.

Abstract:Based on the hot air drying characteristics, the effects were studied for pre-drying time, puffing temperature, vacuum temperature, vacuum time and puffing times on color, crispness, hardness, rehydration of jackfruit products. The results indicated that the technological conditions of hot air-explosion puffing drying were: hot air drying temperature 60 ℃, pre-drying time 3 h, puffing temperature 90 ℃, vacuum drying temperature 60 ℃, vacuum time 2.5 h, puffing times 5 times, residence time 5 min, and vacuum degree -0.098 MPa. Under these conditions, the values of ΔE, L, b, hardness, hardness, crispness, rehydration rate were 3.30±058, 54.19±0.13, 28.95±0.16, 4 830.82±734.43, 17.45±434, 242±0.13, respectively.

Abstract:In order to explore the effect of nitrogen filling on quality of mineral water, three kinds of mineral original water were put in airtight high pressure reaction reactor, with nitrogen filled by nitrogen cylinder. The samples under the different nitrogen pressure and pressure time were gotten by controlling the nitrogen pressure and pressure time. A series of factors were detected in the conditions, including chromaticity color, smell and taste, visible, pH, metasilicic acid, carbonates and bicarbonates, total dissolved Solids, Potassium, Sodium, Calcium, Magnesium, Strontium, water clusters. The results showed that there was no effect in mineral substance and water clusters, which provided reference data to light-weight package of natural mineral water.

Abstract:Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, amino acid, sugar content of brown rice green tea were 6.91%, 1.37%, 0.345%, 14.92%, respectively. And the polyphenols, caffeine, amino acid, sugar content in tea beverage were 0.90%, 0.18%, 0045%, 1.94%, respectively.

Abstract:The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing compound, 2 heterocycle and others.both of two pretreatment detection 37 kinds and total detection 135 aroma components. Indicate that the aroma compounds of tea was greatly effected by pretreatment, two pretreatment complement each other and can better reflect the essence of aroma of Guzhang Maojian Tea.

Abstract:Organoleptic quality score of sturgeon fish rods as the indicator, the formula of compound quality improver was optimized through single factor and orthogonal design method. The results showed that, the best formula of compound quality improver: transglutaminase concentration 0.3%, 4% modified starch, maltodextrin 4%, carrageenan 2%. Product features, and the indicators determined were in accordance with the hygienic standard of GB 10144—2005.

Abstract:Under the background of price of milk source at home and abroad, Chinese dairy enterprises will face a series of marketing risks including lack of domestic milk source, warehouse explosion, unreasonable product structure, and fierce market competition. In order to guarantee the healthy development of Chinese dairy industry, Chinese government and relevant parties should play the active role at the same time of improving the awareness of marketing risk prevention of Chinese dairy industry; establish the long-term benefit mechanism of dairy enterprises and dairy farmers; actively expand the dairy products consumption in domestic market; reasonably modify the consumption structure of dairy products at the same time of strengthening consumption education of dairy products; promote dairy enterprises merge and recombination, and transformation and updating of dairy industry; improve the operation and management level of Chinese dairy enterprises to effectively resolve the marketing risks that Chinese dairy enterprises face under the background of decline of price of milk source.

Abstract:Based on the system of 17 factors affecting consumer's seeking food safety information behavior, Fuzzy set theory and DEMATEL method was used to discover the factors' attributes and their relations, then identify 7 critical factors among the system, including consumers' education level, the degree of attention to food safety, consumer attention to health, the perceived risk of food safety, product knowledge, food brands, the food certification of quality, According to the conclusion, enterprises should strengthen product quality and brand construction, promote food safety certification.

Abstract:The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.

Abstract:Protein is the basis of life activity, and is also one of the three largest indispensable energy materials. Ultrasonic, as a physical technique, has been applied in the research of extraction and modification of large molecules such as proteins and polysaccharides. The effect of ultrasonic on the physical and chemical properties, structure and functional properties of protein was discussed, and put forward the direction and expectation.

Abstract:The postharvest vegetables have high respiration rate and are easy to perish at high temperature with high moisture. Therefore, it is very important for postharvest vegetables to precool the temperature approach the appropriate storage temperature. Then the vegetables are stored, transported, sold and preserved in fridges in the condition. Cold chain logistic is a physical method, keeping qualities and prolonging the shelf life of vegetables, and then providing customers with fresh, green, safety, nutrition vegetables. In this review, the author described situations and applications of precooling, storage, transportation and marketing of vegetables at home and abroad, which provide a reference for research and application of vegetable cold chain logistics.

Abstract:Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.

Abstract:In recent years, frequent exposure of the food safety problems have caused people to panic and social unrest. Now “Unified” government regulation pattern in China already can't adapt to the new problems under the wave of reform. The existing supervision method must be adjusted, and develop the third-party to fully mobilize the strength like industry associations, testing organizations, news media and social public to participate in the food safety supervision, and construct the food safety supervision system which is government-led and governed collaboratively by multiple subjects.

Abstract:China's food security law system has been gradually established, but there are three fundamental flaws: the lag legal theories, the poor legislative system, inadequate attention to food safety risk monitoring and evaluation system. In this regard, the idea should be changed on food safety and food labeling, improvement of the food safety legislation system, and improvement of food safety risk monitoring and evaluation system, and then the system of food safety laws will be consummate.

Abstract:With the frequent exposure to food safety incidents in recent years, people pay more attention to food safety, and a scientific and effective food safety education system should be established, to ensure that all related with food safety food safety knowledge and the main body has a corresponding identity, to minimize formation damage food safety incidents. Clearly, China's food safety education is not up to the requirements, not only the lack of overall organization and coordination of the administrative organ, and when it comes to food safety food enterprises, administrative organs, the media and consumers everywhere in education, there are different specific problems. Only through the establishment of food safety education office, responsible for food safety education, and strengthen the public's knowledge of food safety knowledge education, strengthen the legal and moral aspects of education, as well as the academic education, job education and publicity and education of three kinds of food safety education mode of combining strategy, in order to truly build China's food safety aspects of the scientific and effective education mechanism.