Abstract:Encapsulation in glassy carbohydrates via extrusion is the low temperature technology and considered to be suitable for encapsulating heat-sensitive materials. The selection of matrix is the important factor. The temperatures of extruder barrel were T₁ (65 ℃)，T₂ (85 ℃)，T₃ (105 ℃) and T₄ (95 ℃). Screw speed was 60 r/min and the feeding speed was 1.2 kg/h. The effects of matrix including maltodextrin, maltodextrin added sucrose and maltodextrin added modified starch on the extrudates was investigated. The results showed that the extruded products were the glassy state. The glass transition temperature (T_g) of the extrudate used maltodextrin as only matrix were 48.52 ℃. Adding sucrose to maltodextrin made T_g of extrudate decrease. While adding modified starch to maltodextin made T_g of extrudate increase. With the temperature increasing, the glassy state was destroyed and orange oil released gradually from thermogravimetric analysis. The release rate of orange oil was slower from composite matrix than single matrix. The results of scanning electron micrographs showed that orange oil was dispersed with small oil drops in glassy carbobydrates.

Abstract:Due to the high-cost and non-renewable materials for producing polyurethane foam, the lignin of rice as raw material, partially substituting phenol, was to synthetize lignin polyurethane foam. Firstly, the lignin was extracted from rice through ethyl alcohol. Then, the lignin was modified by epoxy chloropropane to increase the number of hydroxyl groups. The modified lignin was readily soluble in the polyether polyol, and could replace part of polyether polyol to mix with isocyanate and other additives developing resource-efficient polyurethane foam. This study not only provides the feasible solution of producing lignin polyurethane foam, but also makes effective use of agricultural waste.

Abstract:研究不同盐浓度下黄原胶对大豆分离蛋白（SPI）—肌原纤维蛋白（MP）复合体系凝胶特性和结构的影响。结果表明：在0.1，0.3 mol/L NaCl条件下，低含量SPI有利于MP—SPI复合体系的凝胶及提高凝胶持水性；黄原胶也可提高MP—SPI复合凝胶的持水性。环境扫描电镜显示：黄原胶的强持水能力及大豆蛋白的填充起到了凝胶促进作用。在高盐浓度下，SPI的加入，对于MP—SPI复合凝胶强度和持水性均有破坏效应；对于纯MP凝胶，黄原胶的加入会弱化凝胶强度，但可提升凝胶持水性；对于MP—SPI复合凝胶样品，随着黄原胶用量的增加，肌纤维蛋白—大豆蛋白复合凝胶的凝胶强度和持水性均呈现增加趋势。说明多糖—MP—SPI复合体系中，三者相互作用受盐浓度影响显著，在低盐条件下，低浓度大豆蛋白和高浓度黄原胶的加入可较好地改善复合蛋白凝胶性质。

Abstract:The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of protein and starch contents on sensory quality of 10 different kinds of commercial cigarettes. The results showed that there were significant negative correlation between protein, starch and astringency, throat irritation, nasal irritation, indicating that the lower protein and starch content in tobacco, the lower astringency, throat irritation, nasal irritation and higher sensory quality.

Abstract:Different kinds of amino acids and saccharides were added to the concentrated tobacco extract for Maillard reaction. Based on the results of single factor tests, the optimized reaction conditions were as follows: ratio of xylose to glycine 2∶1(m∶m), xylose addition 6%, initial pH 6.5, reaction temperature 100 ℃, reaction time 3 h. The evaluation results demonstrated that the toast aroma of Maillard reaction products of xylose and glycine was enhanced significantly, and accompanied by significant reduction of offensive odor and wood. Furthermore, the flavor of product got well improved.The method of SPME was chosen to extract the volatile compounds of the Maillard reaction products. Analysis was determined by TSQ Quantum XLS. The GC—MS results showed that Maillard reaction products of glycine and xylose contained more volatile compounds, including pyrazine, pyridine and furan, etc., which contributed a lot to the flavor of tobacco.

Abstract:In order to research the influence of aroma components with different drying methods on different parts of tobacco, three parts of Shandong Weifang tobacco was used as the experimental material to study the change of aromatic components in pyrolytic products of cut tobacco at the two methods that sheet tube drying and pneumatic drying. The results showed that, the whole amount of aromatic components increased in both way, sheet tube drying obviously affected the upper and central tobacco, and pneumatic drying was more obvious affectting the underneath tobacco.

Abstract:The experiment collected 13 samples from the bottle stored red wine which are made in the Eastern Foot of Helan Mountain, 2012 and 2013. Method by ultraviolet spectrophotometer. Quantitative appraisal of color of red wine is established according to the parameters of hue (H^*), saturation(C^*) and brightness(L^*) are analyzed in CIE L^*a^*b^* (recommended by International Commission on Illumination). The hue is divided into 3 levels, the chroma is divided into 5 levels, the lightness is divided into 5 levels. construct the CIE L^*a^*b^* model the levels are: Ry C^X(1-5)L^X(1-5), Rz C^X(1-5)L^X(1-5), Rb C^X(1-5)L^X(1-5). The results show that these

Abstract:Aiming at the edge-detection for a class of objects of irregular shape, such as sunflower seeds, but the traditional Canny algorithm has many shortcomings. This paper proposed three improvements: ① The adaptive high threshold method based on the gradient statistic difference was to overcome the problem that the traditional Canny algorithm might lose part valid edge information when the gray of goals and background in the image had a relatively wide change, which had higher signal-to-noise ratio; ② It proposed an algorithm of extending at the endpoints based on the gradient direction was made up for the defect of getting many interrupted edges after the edge link analysis of traditional Canny algorithm; ③ It proposed regional bounding algorithm based on the longest edge to remove the short edge of background for achieving the precise positioning of goals edges. The results demonstrated that improved Canny algorithm achieved good results in edge-detection of sunflower seeds in high complex background.

Abstract:Determined the difference of brisket, tenderloin, topside from 120 d dairy veal calf. The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS. The results showed that: the same type of volatile flavor compounds was different in different parts of the veal. Brisket had the least amount of aldehydes, which was only 32.181%. Brisket had the largest amount of hydrocarbons, which is twice as much as tenderloin, and topside. Topside had the lowest level of ketones, which is only 2.928%. Different parts of meat sample had different type and proportion of total volatiles flavor compounds. 64 kinds flavor compounds were detected from brisket, 48 kinds from tenderloin, 34 kinds from topside. Previous studies suggested that we often choose tenderloin as the optimal part of the carcass during beef processing, but for veal the brisket had the largest number of flavor compounds rather than tenderloin.

Abstract:Norfloxacin, ofloxacin and enorfloxacin, the most common used quinolones in aquaculture, were evaluated for the effects on hemolymph enzymes of Chinese mitten crab, Eriocheir sinensis. The hemolymphs were collected at regular time for detection of phenoloxidase(PO), peroxidase(POD), alkaline phosphatase(ALP), lysozyme(LSZ), superoxide dismutase(SOD), glutamic-oxaloacetic transaminase(AST) and glutamic-pyruvic transaminase(ALT) after Chinese mitten crab were injected intramuscularly with quinolones at concentration of 5 μg/kg. The results showed that activity of PO, POD, ALP, LSZ and SOD increased respectively(P<0.05), and the effect of enorfloxacin experimental group was very obvious(P<0.01), and decreased to the normal levels as the control group at 96 h. The activity of AST and ALT after quinolones injection showed significantly lower during the experimental period(P<0.05). These results indicated that quinolones did not result in inhibition on hemolymph immune enzyme and damage on viscera organs. Moreover, quinolones showed immune enhancement on at concentration of 5 μg/kg.

Abstract:In order to make full use of residue from traditional Chinese medicine, the different kinds of residues of traditional Chinese Medicine for laccase production by Coriolus hirsutus were investigated. It is capable of producing laccase with the three kinds of residues of traditional Chinese Medicine. The result showed that the optimal medium composition was as follows: wheat bran 3%, peptone 02%, residues of Chinese rhubarb 12%, MgSO₄ 3 g/L，KH₂PO₄ 3 g/L, pH value 5.0. Enzyme activity under the optimal culture conditions was 4 828.2 U/mL, which was 1.4 fold of that of the original medium.

Abstract:The latent class model was used to study the special group of children who lacked food nutrition, the left behind children, and the effects were also studied, including the food nutritional status and the individuals genetic and the food and nutrition intake, mothers care, and basic medical and health services. Through research and analysis, two groups of children who were left behind were identified, the food nutrition malnutrition and the food nutrition condition good, and the proportion of malnourished children was higher with 69.4%. In the Two groups of left behind children, the main difference lies in the mother care, the food and nutrition intake, and basic medical and health services, rather than individual genetic factors. The results can be used to improve the left behind childrens food nutritional status and provides reliable theoretical basis.

Abstract:To develop a loop-mediated isothermal amplification (LAMP) assay for visual detecting Staphylococcus aureus, 2 sets of specific primers were designed and 6 primers targeting the nuc gene was selected. The method could detect Staphylococcus aureus within 45 min at a constant temperature of 63 ℃. The sensitivity of the method was 1 pg/μL, and had no cross reaction with other pathogens. The result indicated that the LAMP assay was a rapid, specific and simple tool for field diagnosis of Staphylococcus aureus.

Abstract:The degenerate primers were designed to establish a PCR assay for synchronous and fast detection of staphylococcal enterotoxin A and B. According to the sequences of SEA and SEB gene, primers were designed and used for PCR. The lengths of the amplified primers were 105 bp and 135 bp. To evaluate the specificity of PCR assay, 2 strains of SEA, SEB and 4 strains of non-SEA-B were tested by PCR. SEB was 10-fold serially diluted and amplified by PCR to verify its sensitivity. The results showed that the detection of Staphylococcus aureus enterotoxin A, B strain DNA results were positive and 4 strains of control strains tested negative. The specificity of PCR products was confirmed by DNA sequencing. In addition, the minimum detection limit of DNA was 3.58 ng of SEB and the whole process was less than 20 h. A rapid, specific and sensitive detection method was established and the method can simultaneous detect Staphylococcal enterotoxins A, B in the same reaction condition.

Abstract:A method for determining mercury content in the food paper-plastic composite packaging materials with wet digestion-atomic fluorescence spectrometry was developed. The sample of 0.500 0 g with 10 mL of concentrated nitric acid and 2 mL of hydrogen peroxide digestion 4 h could get the best results. The best optimized atomic fluorescence spectrometer detection conditions of mercury were as followed: a negative high voltage of 210 V, the shielding gas flow rate of 900 mL/min, the carrier gas flow rate of 500 mL/min, injection volume of 0.5 mL, the Hg lamp current of 10 mA, the atomizer height of 10 mm, reading time of 10s, the delay time of 1.0 s, carrier medium for the 5% hydrochloric acid, potassium borohydride solution and the concentration of the potassium hydroxide solution 5 g/L. Mercury showed a good linear relationship in the range of 0.0 to 20.0 ng/mL with a correlation coefficient of 0.999 6, and the detection limit was 0.002 5 μg/mL. The recoveries of mercury range from 95.93% to 97.38%, and the relative standard deviations of mercury ranged from 3.02% to 3.85%. The method has the advantages of high precision, low detection limit and high accuracy, and it is applicable to detection and analysis of mercury content in food paper-plastic composite packaging materials in the market.

Abstract:The residue of antithyroid drug - methimazole in animal-derived food products was studied. The complex matrix of food products was purified by using Cleanert S C₁₈ solid-phase extraction column and the experimental parameters including the loading solvent, washing solution and the eluent were optimized in detail. The method for the accurate and sensitive detection of trace methimazole in pig kidney, liver and muscle samples was successfully developed by combining solid-phase extraction with high performance liquid chromatography. Under the optimized experimental conditions, good recoveries (>85%) were obtained at three spiked concentrations in chosen animal-derived samples with RSD less than 5% (n=3). The limit of detection (S/N=3) and limit of quantitation (S/N=10) achieved to 0.59 μg/kg and 1.97 μg/kg (kidney), 0.54 μg/kg and 1.8 μg/kg (liver), 0.49 μg/kg and 1.63 μg/kg (muscle), respectively, which validated that the developed method with high accuracy and sensitivity could meet the requirement of methimazole detection in real samples.

Abstract:For establishing the determination model of vitamin C content of Red Globe Grape using visible / near infrared diffuse reflectance spectroscopy, and evaluating its application value, effects on scaling model results of different chemometry modeling methods, different spectra pretreatment methods and different effective wavelength intervals were discussed, and the samples in prediction set were used to verified the accuracy of the optimal model. The results showed that in the whole spectral range, application of modified partial least squares (MPLS) combined with first derivative, 5 points smoothing, weighted multivariate discrete correction (WMSC) could obtain the optimal calibration models, the cross validation error (SECV) was 0.054 3, the calibration determination coefficient (R²_cv )was 0.920 2, the prediction determination coefficient (R²p) was 0.931 8 and the standard error of prediction （SEP）was 0.050 0, the sum of squared residuals (PRESS) was 0.188 0, the relative analysis of the forecast error (RPD) was 3.640 0. Therefore, applying visible / near infrared diffuse reflectance technique to quick and nondestructive detection of vitamin C in Red Globe grape is feasible, the model is stable and with high precision.

Abstract:The width of cut tobacco is an important index to evaluate sensory qualities and physical indices of tobacco products. The rapid measuring instrument of cut tobacco showshigh efficiency and accuracy. This study based on a kind of cut tobacco set up the sampling methods about the rapid measuring instrument. Meanwhile, tobacco width measuring methods by using this instrument and using the plastic rod are contrasted. Moreover, this paper had done some work of application about different tobacco cuts including conditional tobacco, expanded tobacco and tobacco flake and different types of tobacco cutters. The results show that the rapid measuring instrument of tobacco width is more convenient and accurate than conditional measuring method. By comparing three kinds of tobacco and different tobacco cutters, standard deviation of expanded tobacco is the largest and its of tobacco flake is the smallest, and tobacco width of YS14 tobacco cutter is more stable than its of Topspin bobacco cutter.

Abstract:Wireless sensor networks are facilitated in detecting food security and production. The key of this system is to capture the information from sensors without error. The idea of Cognitive Radio network (CRN) is used to eliminate signal interference and channel jamming in wireless sensor networks based on RFID and simulation results in Matlab shows that the modeling and analysis are valid.

Abstract:One of the important reasons for the consumer's degree of trust is not high, is that consumers are hard to obtain the information generated by the corresponding safety food certification information asymmetry. This kind of information asymmetry arises because the cognitive ability to consumer overvalued, certification bodies lack of credibility, administrative organs of local protectionism, and the media reported that the distortion and food enterprise and consumer communication channels of the building neglect problem on existence. Therefore, must be taken to strengthen the publicity and education of consumers, strengthen the management and supervision of certification bodies to the establishment of administrative organs to the public timely disclosure of regulatory information system, media reports on the established corresponding imputation system and build consumer channel through the legal channels with other interested parties and other measures, in order to ensure the construction of the exchange of information consumer safety food trust evaluation mechanism.

Abstract:According to the characteristics of the stress in the process of the peeling of walnut, analyzed the static characteristics of the walnut and create a geometrical model of the green walnut. By the pressure text of the green walnut under different loading direction, simulated the mechanical characteristics at the same time by using workbench. Then, by comparing the pressure test and the simulation results, two results were obtained, which proves the feasibility of the simulation analysis. In addition, the establishment of mechanical model can be also used to analyze the walnut green damage theory during the peeling process, which provided reference for the development of new green walnut peel equipment. Pressure test and finite element simulation results showed that under the conditions applied to the same pressure, force direction was not decisive factor to remove the peel.

Abstract:The operation, of sorting and the arrival of potatoes, is still on low mechanization degree and involves heavy laboring intensity. however, there is little research on optimizing the devices of conveyor line interiorly. Based on a reference to some foreign research results about the conveyor line with the function of sorting potatoes by sizes, this article present proper design parameters adjusted to the properties sorting and warehouse management of potatoes in domestic situation by simulating and optimizing design. It offers the reference data for the design and manufacture of domestic device for sorting and conveying the potatoes. It also helps decrease the amount of labor and raise productivity in sorting and conveying potatoes.

Abstract:According to the structural features of food sorting robots with six degrees of freedom, kinetic theory analysis was carried out by using Lagrange approach. Virtual prototype modeling was established, and the curves of angle, angular velocity, angular acceleration, moment and power were obtained by rigid body dynamics simulation within ADAMS. The results showed that the robot had a good motion stability and dynamic response, which in addition provide a theoretical basis for motor selection. Coupled dynamics simulation was also carried out by SimDesigner, which demonstrates the rationality of the manipulate design.

Abstract:In order to study the influence of the initial velocity of tomato on weighing accuracy of yield monitor, a motion simulation model of yield monitor on tomato harvester was established. The tomato on the harvester was chosen for the research object. The analysis of motion process was completed by applying a method combined the motion theoretical analysis and motion simulation analysis. The results showed that in order to avoid the accuracy of the motion symmetry of tomato, tomato in the range of the load belt before entering the weighing belt is relatively static, and the initial movement speed of tomato from the color selected belt conveyor v₀ has a reasonable range: 0 mm/s≤v₀≤1 350 mm/s.

Abstract:对目前广泛应用于蛋类企业和养鸡场的蛋壳清洗喷雾系统进行模拟优化，旨在满足蛋壳清洗的同时减少水资源的浪费。利用ICEM软件构建几何模型，使用平面四边形网格对计算区域进行网格划分，并针对喷嘴出口末端和喷嘴外轴线区域采用网格加密技术，得到较为优质的网格。将网格导入Fluent，利用有限体积法进行湍流稳态求解，并在求解时采用VOF两相流模型和TAB液滴破碎模型。结果表明，模拟结果能较好地反映喷水速度与喷水有效半径的关系。利用该尺寸关系，最终得到喷嘴的最佳定位尺寸，从而实现对喷水装置的结构优化。

Abstract:针对包馅机械的成型刀盘在设计和校核过程中计算复杂的问题，利用Solidworks Motion和Solidworks Simulation结合使用，分析了成型刀具在一个工作循环中的力矩与速度以及各瞬时应力与变形的变化。

Abstract:采用夹持水果果梗的方法，设计一套能够适应当前水果在线检测分级需求的水果检测分级机，主要包括水果果梗夹持装置、输送装置、旋转装置以及分级卸果装置。其中果梗夹持装置是本设计的核心部件，它不仅能够独立完成果梗的夹持功能，还能够在其他辅助装置的配合下完成水果的输送、旋转及卸果功能。该果梗夹持装置实现了水果夹持部分与水果的共同旋转，有效避免了水果与机械装置之间的摩擦，使得整个水果检测分级机对水果的机械损伤大大降低，能够很好地满足水果在线检测分级的需求，具有较高参考价值和应用前景。

Abstract:Tomato sauce factory impurities removing mainly rely on a large number of manpower. It is not only time wasting, low collecting effect, and the food hygiene is also difficult to secure. The study developed an automatical removing impurity sorting device which can alternative artificial clean up the weeds and impurity. The device was composed of the bracket, roller, non-slip pattern conveyor belt, side baffle, baffle plate, motor, reducer, photoelectric sensor and automatic control system. The experimental analysis demonstrated that when removing impurity sorting machine working angle between 25° to 45°, the device selected fruit rate and the rate of removing impurity were high, with high speed tomato rolling, and suited for the continuous processing of large amounts of impurities in raw material. It is almost can reach 100% of the s.s. and s.s. separation of impurities.

Abstract:A kind of apple quality grading system is designed based on motion controller and machine vision system, the system includes the detection module, image acquisition and processing module motion control module and execution module and other components. The operation is simple and accuracy is high, and it can realize the automation of apple quality grading, improve the labor efficiency. The non-contact structure is applied, the structure can overcome the previous mechanical damage caused by the contact of apple. It can ensure the quality after the apple classification. Research shows that this system is high reliability, good openness, grading error less than 3%, the production efficiency of 2～5 t/h. It can meet the requirements of the apple quality grading.

Abstract:Based on the condition of lower mud extracting ability of starter making, developed a starter making method of rotary bidirectional variable frequency vibration pressing which is designed on Programmable Logic Controller(PLC), and the hardware and software design of PLC field controlling as well as host control system was achieved. The results showed that starter produced by this method had the advantage of density uniformity, good porosity, modest hardness, easy demoulding, smooth surface, exterior condition and full degree surface, and it also has an ideal effect on mud extracting.

Abstract:The key factor which affects the taste and quality of beer is beer pasteurization machine spray water temperature. The system, which is used to beer pasteurization machine temperature’s automatic control and remote monitoring, is deigned based on MSP430 and GSM wireless communications. The temperature detection adopts DS18B20 digital temperature sensor instead of the traditional platinum RTD, and the MSP430 is main controller with low-power and strong anti-interference ability. The control system can adjust each zone temperature of pasteurization machine in real-time, and the real-time temperature of each zone and abnormal temperature alarm information can be send to the monitoring center and the attendant pc phone through GSM. The PC attendant can also set temperature of each point. The system has several advantages for debugging convenient, high control accuracy, high reliability, remote centralized monitoring and so on. The system saves a lot of manpower, material resources, and improves productivity.

Abstract:A kind of pitting and slicing integrated device was designed. The material feeding was completed by material panel, hairbrush, slider-crank mechanism; The positioning clamp for jujube was accomplished by a flexible device connected with spring; The pitting can achieved by trough type cam mechanism and slider-crank mechanism; Use the Geneva mechanism to finish the intermittent feeding and intermittent rotating of pitting panel and slicing panel; The slicing was fulfilled by the fixed blade and rotated slicing panel. The results show that the device can meet the requirements of deep processing for jujube, its broken rate was lower than 5%.

Abstract:Combined with the green walnut peel machine exist peeling the peel into a drip shape, design a kind of economical and practical green walnut peel block machine on the study of green walnut peel principle, which has carried on the design of cylinder, peeling mechanism. The structure of the machine is simple, convenient, economic, and safety. The efficiency of green walnut peel is about 98.33%，and the damage rate is 2%. It reduces the machine corrosion by the green peel juice from the peeling process and environmental pollution, which has a very good development prospect.

Abstract:Designed a compliant manipulator device to cut shrimp head, and used the flexible deformation materials to complete the trajectory. It is proved the best by experiments that the knife went along the trajectory from the back force of shrimp to head. Not only can achieve the best results, but also gains access to a higher headless shrimp yield and good sensory quality. Three dimensional modeling was conducted by using Solidworks software, and the motion simulation by ADAMS software， Through the manufacture and experiments of the compliant manipulator, the headless shrimp yield was improved to 70.78%. The device was simple and convenient, and can realize deheading shrimps by mechanization processing.

Abstract:Introduced the structural characteristics of a 3D-print pen based on the principles of Pistons continuous working ,and then established the mathematical model of the system. Compared with the other 3D-print pen, its print materials changed into liquid material ,such as liquid chocolate, from ABS plastic. The 3D-print pen had the advantages of reasonable design, convenient operation, and extended print material range. These were benefit for development and design of the other 3D-print pen.

Abstract:A wobble-plate machine of dough that base on existed normal machine is developed to satisfy many requirements including safety and hygiene, efficiency and lower cost in production line of steamed bread. Design scheme of the whole machine is made according to the working environment , and a 3D model is built based on Pro/E. This machine consists of manipulator which can complete grasp, separate, place and press, frame and driving cylinder etc. According to its basic construction and working principles, driving plan is designed, flow chart and pneumatic system schematic can also be shown. The virtual simulation experiment in ADAMS proves the feasibility of design scheme. This study will supply technology support for further automatic production line of steamed bread.

Abstract:A device for the recycling of canteen dishware is developed. The device consists of a mechanical system and a control system. The mechanical system includes three parts: a conveyor for dishware, a rotating electromagnetic manipulator and a processor. Wherein, the conveyor for dishware is used as a substitute for cutlery collecting vehicle and transmits dishware to the processor; the rotating electromagnetic manipulator achieves to transfer dishware from the conveyor for dishware to the processor, and meanwhile pours the residue in dishware; lastly the processor classifies and collects dishware. The entire device achieves to replace the human collecting, a cleaning and sorting of different types of stainless steel cutlery in canteen, which is practical and economical.

Abstract:In order to solve the problem of high tobacco temperature upstream cylinder and irrational design of deflector, which caused much tobacco break, tobacco stick and wet tobacco mass, the Humidition of Tobacco is optimized and improved by adding a low pressure blower for cooling belt, and improving cylinder deflector.The results of application showed that the tobacco temperature upstream cylinder could be fallen from 65 ℃ to 40 ℃ with blower, 590 full pressure, work at 15 Hz, and the tobacco break is little, tobacco stick and wet tobacco mass were also descend. The transformations reach the goal of improving product quality, and reducing tobacco consumption.

Abstract:In the CAM guide development process of automatic wonton machine, presents a new method of digital design and manufacturing of complex parts based on reverse engineering. The reverse engineering technology was used to realize the product development by the study of product data acquisition, the point cloud processing, surface fitting, surface parameterization modeling, digital manufacturing stages. Established the strategy of data acquisition, put forward the different method of point cloud processing, designed the scheme of surface parameterization modeling, and inspected surface quality and manufacturing process using modern means. Solved the time-consuming traditional top-down design, test difficulty and high cost, and provided a valuable experience for the application of reverse engineering technology in food machine.

Abstract:Docking process occurs in food machinery processing, the accuracy of the docking process can directly affect the later process successfully. In order to solve the problem of low docking accuracy which depends only on the signal sensors, the design method of processing docking platform based on three dimensional image is afforded, by analyzing the influence of three-dimensional image mechanical calibration principle of docking process, and acquiring the feature points in the optimal docking area of a large number of the three dimensional docking images which can be chosen based on local brightness, ratio of contrast, information of structure, the three dimensional images can be restored, and then the child moment of the geometry array of the z axis can be gotten, with the optimal docking information, the high accuracy docking can be realized by used of the the projection matrix. The simulation results show that the proposed method is of high efficiency and with high docking accuracy.

Abstract:Combined with grating in food packaging materials, optical properties and the halftone image and network technology, studied the anti-counterfeiting grating moire fringe of printing forming rules. Explored the new technology of food packaging, and adopt the method of theoretical calculation of moire fringe formation and distribution characteristics. And the analysis and calculation are verified by experiments. According to the actual situation of food packaging grating printing, and the laws of the moire fringe formation, the results showes that choosing suitable grating and screen printing and network Angle/grating line ratio, can effectively eliminate or weaken the influence of the moire fringe.

Abstract:With the soy protein isolated(SPI) and zein as the raw material, through modified the zein by microwave to make the microwave modified blended protein film. Selecting the protein liquid volume ratio of SPI and modified zein, ethanol content, pH of film-forming liquid and water bath temperature as studying factors, the mechanical properties of blended film (breaking strength and fracturing distance) as targets for single factor experiment was studied. And the microstructure, thermal characteristics and FT—IR of the microwave modified blended protein film were also studied, which was obtained by the best ultrasonic film-forming conditions. The results showed that the blended film had the maximal breaking strength (2 900.00 g) and the highest fracturing distance (16.08 mm), with the protein liquid volume ratio of SPI and modified zein 3∶1, the ethanol content 20%, the pH of film-forming liquid 12 and the water bath temperature 80 ℃. The blended film has the better microstructure and thermal stability, the closer intermolecular interactions, and the typical characteristics of secondary structure.

Abstract:Fresh rice bran which stored in a condition of 25 ℃ and 85% of relative humidity for different period were used to prepare different rancid extent of rice bran. Rice bran glutelin were prepared after defatting of rice bran, and effects of rice bran rancidity on the functional properties of rice bran glutelin were investigated. The results indicated that rice bran glutelin carbonyl content increased as storage time increased, which indicated that storage of rice bran lead to oxidation of rice bran glutelin. Solubility of rice bran glutelin decreased by 40% as storage time increased. As storage time increased, water holding capacity, oil holding capacity, foaming capacity, foaming stability, emulsion activity, and emulsion stability of rice bran glutelin firstly increased, and then decreased. Water holding capacity and oil holding capacity reached maximum value of 212.61% and 657.25% after storage of 3 days and 1 day, respectively. Foaming capacity and emulsion activity reached maximum value of 75.06% and 76.27 m²/g after storage of 1 day, respectively. Foaming stability and emulsion stability reached maximum value of 69.30% and 20.60 min after storage of 3 days, respectively. The results indicated that short-term storage of rice bran had a positive effect on the functional properties, and long-term storage of rice bran had a negative effect on the functional properties of rice bran glutelin.

Abstract:The effect of different composite films (citric acid, EDTA-Na₂ and alginate) on preservation of fresh lotus was studied. Soluble solids content (SSC), net photosynthetic rate, polyphenol oxidase (PPO) and peroxidase (POD) activities of fresh lotus seeds and color variation of fresh lotus shell were investigated at the storage temperature of 4 ℃. Preservative formula with better preservation effect was selected through orthogonal design. The results showed that the best formula of the composite film was composed of 0.3% of citric acid, 0.015% of EDTA-Na₂ and 2.5% of alginate, which improved the quality of fresh lotus significantly. The composite film had extremely significant effects on SSC, L^*, a^* and b^* value, PPO activities and sensory quality of fresh lotus (P＜0.01), and inhibited the net photosynthetic rate of fresh lotus significantly (P＜0.01), but no significant effect on the W and peroxidase (POD) of fresh lotus (P> 0.05). These results indicated that the best sodium alginate-based composite film can maintain the storage quality at the maximum extent, and prolong the shelf life of fresh lotus seed.

Abstract:In order to explore technological feasibility of cold sterilization in Chinese dishes, the changes of physicochemical property, microorganism and sensory quality of pre-package Braised pork by the processing of dense phase carbon dioxide (DPCD) were studied. Results indicated that DPCD could extend the shelf life of pre-package Braised pork to over 90 days. Compared to the high-temperature processing, DPCD could substantially suppress the growth of microorganism, inhibit the accumulation of TVB-N and decelerate lipid oxidation, and keep a better taste, odor and texture as the fresh sample from sensory evaluation during the storage period of pre-packaged Braised pork.

Abstract:In order to evaluate the effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken, the amount of microorganism, the amount of lactic bacteria, pH value, TBARS value, sensory evaluate were studied. Results showed that pulsed high pressure treatments were effective in reducing microbial populations of roast chicken, and the microbial populations were lower over the storage period; the pH value and the TBARS value increased by pulsed number increasing, and they increased first and then decreased over the storage period; the effect of pulsed high pressure treatment on the sensory quality of roast chicken was negligible. There was not linear relationship between the effect of pulsed high pressure treatment and pulsed time, the results of two and three times pulsed high pressure were better than one time, and they were equivalent between the two treatments.

Abstract:The changes of growth phase and quality indicators during different growth stages of chayote were measured and analyzed. The results indicated that the growth curve of chayote showed single sigmoid pattern and the trends of quality indicators were different with fruit development dynamics. Respiration rate decreased rapidly with fruit development and respiration peak appeared at maturity; the contents of Vc, chlorophyll and hydrolysis amino acids were higher during the young fruit development, then decreased to a low level; while cellulose content and hardness showed the opposite trends. The fruit had fully grown with higher content of amino acids, lower respiratory rate and better quality and storability on the 10^th d after flowering when was the optimal harvest period.

Abstract:In order to accurately predict the bruise area of apple subjected to compressive loading, the pressure distribution characteristics for apple compressed at different loads was investigated by the pressure-sensitive film technique combined with apple bruise measurements. Furthermore, the relationship between contact pressure area and bruise area was investigated and the range of pressure area that closed to the bruise area was determined. The result showed that the value of apple flesh failure stress was 0.29 MPa. Pressure distribution on the pressure-sensitive film showed that pressure of 020～0.40 MPa accounted for 72% of the total pressure area and taken the major proportion of apple bruise area. The average pressure had little influence on the apple bruise. The measured pressure area was up to 9% higher than the actual bruise area. Only the area occupied by the pressure over than 0.10 MPa was much close to the bruise area with 1.66% relative error rate. The linear regression equation between bruise area and pressure area (A=0.98A_P≥0.10+195 ) could precise estimate the bruise area of apple under static load.

Abstract:International sporting event food logistics is very important, is to decide whether it the key to the success of the event. The match supplies, which needed for safe and efficient, rapid and accurate delivery to the purchaser, is the goal of building event food logistics system. So, the event logistics demand forecast, logistics center location of the event, and the mode of operation of logistics, will be the event logistics security system building of the three pillars, and will be the event logistics security system building of the three pillars, which needed to be solved seriously study and practical.

Abstract:With reducing power as the index of investigation, the preparation technology of gallic acid-modified antioxidant peptide from Agaricus Bisporus（GA—ABAP）was optimized by of orthogonal test and in vitro antioxidant activities of GA—ABAP. The results showed that the optimum preparation conditions of GA—ABAP were as followed: volume proportion of GA to ABAP of 5∶1, pH value of 11.0, heating time of microwave of 8 min. The comparison showed that the in vitro antioxidant activities of GA—ABAP prepared in this condition were remarkably improved, the reducing power and DPPH radical scavenging activity of GA—ABAP were 11.16 and 9.83 times higher than those of ABAP, respectively; the metal chelating ability and superoxide anion radical scavenging ability of GA—ABAP were increased by 78.00% and 109.80%, respectively, and suggesting that GA modification may be effective in improving antioxidant activity of antioxidant peptides.

Abstract:Corn oligopeptides(COP) were prepared via enzymatic hydrolysis of destarched corn proteins by Alcalase 2.4L. By investigated COP antialcoholism activity in vitro and in vivo, it is found that COP has highly antialcoholism activity. Meanwhile, the scavenging rate of blood alcohol concentration is positively correlated with the dose of COP. COP were separated by Sephadex G-15 gel chromatogram and RP—HPLC step by step, then fraction COPⅢ-17 was separated with highly antialcoholism activity. UPLC—Q—TOF—MS analysis showed that its amino acid sequence: P-Y-L-P-L-L-P-S.

Abstract:The polysaccharide was extracted from G. lucidum mycelium by submerged fermentation after previous hybird optimization. The polysaccharide of G. lucidum mycelium was separated by DEAE Sepharose fast flow column. Then we used high volume exclusion chromatography (HPSEC) to explore purity of three polysaccharide fractions and complete acid hydrolysis and PMP pre column derivatization RP—HPLC to measure the monosaccharide composition of them. At last, multi angle light scattering instrument combined with device (SEC—MALLS) was used to measure the Mw of polysaccharide fractions, while the slope of curves between the molecular rotation radius and molecular molar of moles inferred the space conformation of them. HPSEC results showed that the purified of GLMP1, GLMP2 and GLMP3 were 93.58%, 97.64% and 99.19%. Monosaccharide composition analysis showed that mannose, rhamnose, galacturonic acid, glucose, galactose, xylose, arabinose and fucose were contained in GLMP1, GLMP2 and GLMP3, however they had different molar ratios of monosaccharide. SEC—MALLS tested the absolute weight-average molecular weights (Mw) of GLMP1, GLMP2 and GLMP3 respectively were 4.526×10⁵, 4.603×10⁴ and 3.760×10³ g/mol and it suggested that the conformations of the three polysaccharide fractions maybe were polymers which were high tightening and having branched structures.

Abstract:The polysaccharide was extracted from Ledum, and the content and characteristics of polysaccharide from Ledum were investigated by IR, UV spectra, thermal analysis (TG) and X-ray diffraction (XRD). The results from IR and UV spectra showed that the extracts containing the typical group of polysaccharide. It was noted that the content of Ledum polysaccharide was 69.95%. In addition, the antioxidant activity containing total reductive ability, scavenging ability for DPPH radical (DPPH·), hydroxyl radical (·OH) and superoxide anion radical (·O-2) were investigated. The results showed that the EC₅₀ for scavenging DPPH·, ·O-2, ·OH were 0.52, 1.41, 1.71 mg/mL, which means that the polysaccharide from Ledum possessed a notable antioxidant activity. Moreover, the antioxidant ability was close to BHT and increased with the growth of the content of polysaccharide. The results of thermal stability from thermal analysis (TG) showed that the chemical decomposition of polysaccharide from Ledum was occurred at 190 ℃. The crystallinity of polysaccharide from Ledum was 3.6%, the low degree of crystallinity resulted in a poor molecular rigidity.

Abstract:An efficient preparative separation and enrichment process of polyphenols from sunflower kernel extracted by acid solution has been developed in the present study. 3-O-caffeoylquinic acid (CQA), 4-O-CQA and 5-O-CQA were identified as the main polyphenols in crude extract. The adsorption capacity and desorption ratio for total polyphenols of nine macroporous resins had been evaluated and XDA-1 resin was found to be the most suitable resin for the separation of polyphenols. It was found that ultrafiltration as preliminary treatment could improve the purity of crude extract from 4% to 15%. After that, the extract was submitted to XDA-1 resin column. The optimized purification conditions were obtained as following: polyphenol concentration in sample solution of 2.0 mg/mL, sample pH of 3.0, flow rate of 2 bed volume (BV)/h, sample volume of 30 BV. When the adsorption is done, 10% (V/V) ethanol was applied to the column to wipe off the impurity at 4 BV/h. Then polyphenols were eluted with 50% (V/V) ethanol at 4 BV/h. With the enrichment on XDA-1 resin, the purity of polyphenol in the final product was increased from 15% to 77%, and recovery yield of 82.3% was obtained. Therefore, combination of ultrafiltration and macroporous resin separation provided an efficient and cost-effective method for recovery of CQAs from sunflower kernel extract.

Abstract:Single factor experiments were conducted to explore the influence of different effects on soybean protein enzymolysis. Based on this, the model of proteolytic digestion process was built according to the grey correlation analysis method to expand application of grey correlation analysis method in food field and provide quality soybean polypeptide resources for the food industry. Alcalase alkaline protease (4.4×104 U/g) was used to enzymatic hydrolysis soybean defatted soybean meal to preparate soybean peptides. The correlation coefficient of reaction pH, reaction temperature, reaction time, soybean defatted soybean meal addition and Alcalase alkaline protease addition were calculated by grey correlation analysis method. Significant size of various factors: pH > temperature > concentration of substrate > addition of enzyme > reaction time. Degree of hydrolysis was basic consistent with degree of prediction hydrolysis by experimental verification. The experimental conclusion proves reliable. The optimum technological parameters were determined as follows: the reaction pH value was 9.0, the reaction temperature was 55 ℃, the reaction time was 3h, the addition of defatted soybean meal was 5% (m/V), and the addition of Alcalase alkaline protease was 1 500 U/g. Under those conditions, degree of hydrolysis (DH) was 13.53%.

Abstract:The optimal enzymolysis conditions of preparing antioxidant peptide from Corbicula fluminea were optimized. On the basic of single factor experiment such as kinds of proteases, dosage of protease, the ratio of material to liquid, enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH, the effects of different factors and level on hydroxyl radical scavenging were researched by Box-Behnken center combination experiment and response surface analysis methods. The optimal hydrolysis conditions of preparing antioxidant peptide from Corbicula fluminea were that adding 0.94% neutral protease（by weight of Corbicula fluminea meat）, material to liquid ratio of 1∶2(m∶V), pH of 2.6，enzymatic hydrolysis temperature of 54.70 ℃ and enzymatic hydrolysis time of 3.91 h. Hydroxyl radical scavenging of hydrolysates prepared under these conditions was 81.63%, which was in accordance with the value estimated by RSM (83.34%). The conditions of enzymatic preparation of antioxidant peptide from Corbicula fluminea could accurately predicted by Box-Behnken center combination experiment.

Abstract:The optimal enzymolysis processing for Onchidium struma muscle protein extraction by trypsin was investigated by response surface methodology and orthogonal design on the basis on the basis of single factor. The results showed that the optimum enzymolysis processing conditions via response surface methodology were as followed: enzymolysis temperature 45 ℃, enzymolysis time 2.3 h, pH value 9.0 and liquid-solid rate 92︰1(V︰m). And by the Orthogonal design, were enzymolysis temperature 45 ℃, enzymolysis time 2 h, pH value 9.0 and liquid-solid rate 90︰1(V︰m). The extraction protein rates by these of two methods were 8.74% and 8.52% respectively.

Abstract:The supercritical CO2 extraction processing of flavonoids was optimized with Poacynum hendersonii leave as raw material. Firstly, the influences of the type and pH value for cosolvent were explored by single factor experiments. And the 70% ethanol with pH value of 10 was fixed as cosolvent. Then, the effects of extracting factors such as extracting pressure, temperature, time and cosolvent dosage, were investigated with orthogonal experiments. According to the researching report, the optimal process conditions were as follows: 150 g raw material, extraction temperature 45 ℃, extraction pressure 20 MPa, extraction time of 2 h, 70% ethanol with pH value of 10 as cosolvent, 900 mL cosolvent. Under these conditions, the extraction rate for flavonoids of Poacynum hendersonii could reach 5.28%, which is higher than the rate of extraction solvent extraction method.

Abstract:The extraction of total flavonoids from buckwheat hust was optimized by ultrasound-assisted ethanol extraction method. Through the optimization by single factor, with extraction efficiency of total flavonoids, the effects of ultrasonic extraction time, ultrasonic extraction temperature, ethanol concentration and material-to-liquid ratio of total flavonoids from buckwheat hust were investigated. Through the optimization by response surface method, the optimal extraction conditions were found. The experimental results showed that the best conditions were ethanol concentration 69%, material-to-liquid ratio 1∶51(m∶V), extraction time 30 minute and ultrasonic extraction temperature 59 ℃, the yield rate of total flavonoids was 3.542%.

Abstract:The treatments of screw extrusion technology on rice noodle (TDM, and XMM) and Fensi (TFS), and traditional craft rice noodles (WFM) were compared in the characteristics of quality, and the microstructure was observed after cooked. Physicochemical properties of TDM and XMM were between TFS and WFM before cook, and TDM was almost close to the best strength of TFS. Physicochemical properties after cook were the similarities between TDM and XMM, and close to TFS, further away from the WFM. Their microstructure characterized by irregular, polygonal honeycomb cellular structure, micro-Chamber diameter approximately 0.5~2.0 μm. The results showed that the screw extrusion technology was not just convenient, energy-saving, high performance, and had a larger role in the improvement of quality of rice noodle.

Abstract:In order to improve the eating quality and nutrition quality of sorghum, reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press. The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software. The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%, respectively, when the products was prepared by mixing 17.3% of germination red sorghum, 18.1% of amaranth and 64.6% of non-waxy rice. And the contents of protein and dietary fiber were 9.5% and 6.6%, respectively, with 22.2% of germination white sorghum, 22.2% of amaranth and 55.6% of non-waxy rice as raw materials. The products tasted well after being evaluated by sensory.

Abstract:Research on optimizing the spray dry preparation technology of Akebia trifoliate fruit powder and analyze its dissolution characteristics. First of all, the effects of dry agent dosage, pulp solids content, inlet air temperature, outlet air temperature on fruit powder yield were discussed by single factor tests. And then the spray drying process conditions were optimized by orthogonal test, and the dissolution characteristics was analyzed by detection of powder fluidity, solubility, dissolution time. The results showed that the optimal preparation conditions of Akebia trifoliate were as followed: malt dextrin dosage 16%, pulp solids content 20%, the inlet air temperature 150 ℃, outlet air temperature 75 ℃. Under these conditions, the powder yield was reached to 15.52%, powder flow 9.25 cm, solubility 56.37%, dissolution time 20.2 s.

Abstract:This comparative study to analyze the changes in physiological and biochemical in the same condition by unpolished coix seed of 5 varieties that have been produced in Guizhou or Laos, selecting out optimal germination of varieties, then optimizing the germination rate and germination by using γ-amino butyric acid(GABA) as evaluation index, using single factor experiment and orthogonal design methods, tracing its main nutrients and functional components dynamically. The results showed that the sprouts of GZ-1 from Guizhou had the highest germination rate, free amino acids and γ-amino butyric acid (GABA) levels among the five varieties. Based on the sprouting rate and GABA level, an optimal germination condition for variety GZ-1 was developed by using a single factor test followed by an orthogonal experiment design. Under the optimal condition of temperature 28 ℃, relative humidity 90%, and germinating time 96 h, Germination rate of 89%, the level of GABA increased to 78.18 mg/100 g. During germination, protein, starch and polysaccharides in the sprouts decreased while reducing sugars, free amino acids, GABA, and vitamin C, B1 and B2 increased gradually. However, the change of lipids level in sprouts was not significant. With higher level of bioavailable essential nutrients, the germinated unpolished coix seeds could be considered as a health promoting food material.

Abstract:Plackett-Burman design, steepest ascent design and response surface methodology were used to optimize fermentation mediumof L-lysine. Plackett-Burman designmethod was applied to evaluate the main significant factors, and the result had shown that sodium chloride、magnesium sulfate and corn steep liquor were the major factors. Then, the Box-Behnken design and response surface methodology we used to confirm the optimum parameters with NaCl 2.72%, MgSO₄·7H₂O 0.05%, and corn steep liquor (CSL) 21.13 g/L, which were proceeded based on thegreatest response area of NaCl, MgSO₄·7H₂O and corn steep liquor. Under the optimal conditions, the theoretical yield was gotten of L-lysine of 104.75 g/L, but the experimental yield was 104.60 g/L that was increased 18.96% level than before optimization.

Abstract:Reviewed the research progress in Chinese bayberry gas storage and transport packaging in recent years. Now the Chinese bayberry gas storage methods were mainly as followed: modified atmosphere, controlled atmosphere storage with N2, high CO2, superatmospheric oxygen and fixed gas proportion and so on. Chinese bayberry packaging transportation methods were mainly included: Foam Box + Ice, Plastic Box Packaging and Functional Fresh-keeping Packaging and so on. From the view of practical application, systematically elaborated the problem of this technology system，and points out such as the fast precooling, appropriate proportion of gases and dynamic monitoring, the solution of the mold problem in gas storage, Chinese bayberry transport packaging under the condition of no outside cold source, and all the aspects above will be the focus of the research and development in the future.

Abstract:The heat moisture treatment refers to the relative lower humidity and temperature in a certain time, and it is a physical modification method of starch properties change. This method costs lower and avoid the pollution by chemical modification, and achieve the purpose of improving starch specific features, which has been showing a good application prospect in modified starch. This paper introduces the effects on the starch structure and properties by heat moisture treatment in detail, and finally expounds the mechanism of the heat moisture treatment starch and the research progress in food applications.

Abstract:The prevention and control of China's current food safety crimes has two problems: one is the awe force shortage on food safety crime punishment for criminal suspects; the other is serious lack of food safety regulatory system. In order to effectively solving the increasingly severe food safety crime problem, combined with Chinese national conditions, and based on the inspection experience on the basis of the prevention and control of foreign food safety crime, to strengthen the prevention and control of food safety crime criminal legislation work, should increase the intensity of punishment, set up the defects of food recall system with Chinese characteristics, and improve the system of regulation and form a complete set as soon as possible.

Abstract:The management of Chinese food safety is not optimistic right now. The mainly cause of this problem is the degree of food information in low procurement, production, circulation, and other aspects. Whether the government supervision departments or social forces are difficult to comprehensively collect and master the information related to food security. It can not form a timely and effective regulation. In the contrast, information technology is applied to the important link of the food safety management in the United States, the European Union and other developed countries or regions. The experiences of the developed countries should be taken as references to understand the importance of food information management, to establish the food safety traceability system, and improve the level of informatization of food management, which play an important role in the management of Chinese food safety.

Abstract:Food industry tourism meets the needs of tourists seeking novelty, expands the brand influence and improves the trust of consumers on food safety, enable consumers to participate in food business management and promote the development of local economy. However, there are many problems in Chinese food industry tourism, for example the tourism project design is single, the degree of participation of visitors is not high, the food companies themselves do not pay enough attention, and lack of specialized hardware support, which cause a dilemma of development. In order to ensure the smooth development of food industrial tourism, some actions should be taken, for implementing the food industry tourism project for comprehensive design, integrating on the same area of the food industry tourism system, increasing publicity and education on the importance of industrial tourism and food enterprises, and increasing the cultivation of special talents in food industry.