Abstract:Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.

Abstract:The chitosan with different molecular weights (MW: 50 kDa, 250 kDa, 500 kDa and 1 000 kDa) were used to respectively combine whey proteins to form their composite films. It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications. The equal volume of 3% (m/V) chitosan dissolved in 2% (m/V) acetic acid solutions and 12% (m/V) preheated (80 ℃ for 30 min) whey protein solutions was used to prepare resulting film-forming solutions after 2.4% (based on whey protein content, m/m) glycerol to make cast composite films. The functional propertied of the prepared composite films were characterized by their thickness, puncture strength, light transmittance and transparency, and swelling properties (in various solutions, e.g.: distilled water and acids). The result shows the size of chitosan molecular weight remarkably increased the resulting film’s thickness, but reduced puncture strength, and meanwhile lowered the light transmittance and transparency, whereas effectively prevented ultraviolet light from penetrating. Overall, these variations in the film functionalities were attributed to chitosan dispersity when making cast films and confirmed by the morphological analysis.

Abstract:The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion coefficient (D_eff) of pullulan and pullulan-PEG samples increased from 0.019 6×10^-11 m/s2 to 0.255 7×10^-11 m/s2, and from 2.400×10^-11 m/s2 to 11.388×10^-11 m/s2, respectively. As the drying temperature increased, D_eff of pullulan based film forming solutions increased, whereas the D_eff of pure pullulan samples was lower than that of pullulan-PEG. Moreover, drying activation energy of pullulan and pullulan-PEG blend samples was 9 114.8 kJ/mol, and 2 475.2 kJ/mol, respectively.

Abstract:This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in Choerospondias axillaris pulp and peel were 148.306 and 129.996 mg/g·DW, respectively. The loss of total content of organic acids caused by blanching process was significant, but subsequent processing has little effect on organic acids.

Abstract:利用氨基酸自动分析仪检测22株螺旋藻（节旋藻）氨基酸的种类和含量，对必需氨基酸含量进行变异性分析，并应用氨基酸评分(AAS)、氨基酸比值系数(RC)、氨基酸比值系数分(SRC)、模糊识别法等手段对各藻株氨基酸营养价值进行评价，在该基础上采用系统聚类法对不同藻株的营养价值进行分类，筛选出氨基酸营养价值最高的藻株。结果表明：检测到的17种氨基酸中，胱氨酸的变异系数最大为28.7%，苏氨酸的变异系数最小为12.68%；不同藻株虽然第一限制性氨基酸存在差异，但与FAO/WHO模式、全鸡蛋蛋白模式的贴近度均在0.9以上；系统聚类将22株螺旋藻（节旋藻）分为4类，其中氨基酸营养价值最高的6个藻株分别为：F-314、F-350、F-439、F-792、 F-810和 F-901；显著性分析表明系统聚类结果可靠。

Abstract:To systematically analyze and evaluate amino acids of dried osmund, 17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography. L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric. Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment. The results showed that the sample had 18 kinds of amino acids. The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45, and the proportion of essential amino acids in non-essential amino acids was 0.83, which was higher than that of FAO/WHO pattern recommended. The content of crude protein was 12.09%. The contents of flavor amino acids、sweet amino acids, aromatic amino acids and medical amino acids were 23.99%, 22.16%, 12.46% and 63.97% respectively. All kinds of human essential amino acids kept such a balanced proportion that they were close to the FAO/WHO standard pattern. Among all human essential amino acids, the first limited amino acid was isoleucine.

Abstract:A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation. Using single factor test and orthogonal test, including culture media and the fermentation parameters, was applied to optimize glutaminase production technology; optimal fermentation conditions were: 2% (V/m) seed liquid was inoculated in a culture medium composed of 20 g soy flakes, 5 g wheat flour, 0.02 g SE-1170, water to solid in a ratio of 1.0∶0.6 (m∶m), and fermented at 37 ℃ for 48 h. Under this optimized condition, the L-glutaminase activity was increased from （83.10±4.64） U/mgds to （2 690.02±28.80） U/mgds. The extraction of glutaminase was also optimized, the optimal extraction technology was to add 8 volume of water to the culture and shaking in a vibrator at 37 ℃ for 1 h. It was shown that the crude enzyme can transform glutamine to glutamic acid.

Abstract:In order to understand the effect of the light signal on the growth and development of yeast, the effects of red and blue light on the growth and yield of the growth of the yeast were studied. Results showed that the red culture could prompt the Rhodotorula glutinis biomass increased significantly, improve the content of protein and nucleic acid in Rhodotorula glutinis, improve Rhodotorula glutinis kind of carotene and ergosterol content. The red light can be considered to introduced into Rhodotorula glutinis industrialized production of carotene and ergot solid alcohol. The Blue ray in improving the Rhodotorula glutinis biomass was not obviously, but can be increased Rhodotorula glutinis cell membrane permeability, and improve the Rhodotorula glutinis grease and ergosterol content. Light quality in Rhodotorula glutinis growth process does have an important role, its mechanism and principle still need further in-depth study and discussion.

Abstract:The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on smoke characteristics.

Abstract:The Partial Least Square Regression(PLSR) analysis was used to study the influences of routine chemical components, such as total sugar, reducing sugar, nicotine, total nitrogen etc. on cigarette sensory quality. The results showed that there were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most comfort characteristic. Nicotine, total nitrogen and potassium had negative influences on tobacco comfort characteristics. There were significantly positive correlations between the ratio of potassium to chlorine and irritation or tongue burning, oral coating or oral dryness. There were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most smoke characteristics. There was a significantly negative correlation between nicotine and richness with a significantly positive correlation between nicotine and impact. The ratio of potassium to chlorine had a significantly positive influence on off-taste.

Abstract:In order to reduce the tar and nicotine content of cigarette, the conventional chemical composition and the flue gas composition of the expanded leaves under different process conditions were analyzed. The result showed that: under the test conditions, the process gas temperature was higher, the contents of tar, nicotine and CO in the flue gas composition of the expanded leaves were lower when the saturated vapor was added to a certain amount; the amount of tar, nicotine and CO were the lowest when the steam was added to 600 kg/h. under the same conditions of the process gas temperature.

Abstract:The drying characteristics of burdock were studied using self-made weight and temperature facilities. The moisture content and the internal temperature were acquired online. Taken microwave power density, temperature and sample depth as the influence factor, and the optimal parameters for drying burdock by microwave were obtained through orthogonal experiment. The optimized parameters were as followed: the power density 10 W/g, the internal temperature of sample 60 ℃, and the samples thickness 2 mm. Under these conditions, the rehydration rate R value and the color difference ΔE value of dried burdock were 3.77 and 64.37, respectively. ANOVA of the evaluation index showed that the drying time was extreme significant affectedly by the power density and samples thickness, and significantly affected by the internal temperature of sample.

Abstract:To solve the problem of drying in walnut postharvest processing, the hot-air drying technology was applied to walnut. A specifically depth drying equipment was designed and the experiment was done. The drying characteristics of walnut were investigated under different drying temperatures (35, 40, 45, 50 ℃), air velocities (0.5, 1.0, 1.5, 2.0 m/s), and load depths (0.6, 0.9, 1.2, 1.5 m). Experimental results showed that the whole drying process occurred in the falling rate period, and the effect of drying temperature, air velocity and load depth on drying characteristics was significant. The optimal drying process was temperature 45 ℃, air velocity 1.5 m/s, and load depth 1.5 m which need 32 h to drop to 12% with wet basis moisture content. Using the gap formed between adjacent walnuts, depth layer drying was achieved.

Abstract:In order to improve the qualities of dried hosui pear(Pyrus pyrifolia Nakai.) slices and shorten the drying time, short- and medium- wave infrared drying was applied to drying hosui pear slices. The effects of drying temperatures, drying power, and radiation distances on the drying characteristic of hosui pear were investigated. Meanwhile, the impact of short- and medium- wave infrared drying on color, texture and moisture content of dried hosui pear were analyzed. The results showed that the drying procedure appeared as a falling rate period. The water effective diffusion coefficient (D_eff) of hosui pear ranged from 8.622 6×10^-10~2.207 7×10^-9 m²/s under short- and medium- wave infrared drying condition. The drying temperature was the most influential factor on the drying processing. The quality of pear slice was optimized when the drying temperature was 65 ℃, drying power was 1 350 W and the radiation distance was 120 mm. Under this condition, the L value was 62.7, the △E value was 7.10 and the brittleness was 4.67 mm.

Abstract:In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient 0.956. That is, the bigger severity of the injured cell membrane was, the water lose speed was higher, and the peroxidase activity was lower. The chromaticity value changed rapidly during 5～9 h, redden gradually in the start 5 h, and then turned yellow after 9 h, and at the primary stage of drying, the enzymatic browning was the main reason for color changes, and nonenzymatic browning was the main reasonat the late drying. The contents of total phenolics and total flavonoids decreased firstly and then increased, and then decreased and then increased. The contents of ursolic acid were no significant difference during the whole drying, while the content of oleanolic acid decreased firstly, then increased slightly and then decreased gradually. The metabolic mechanism of various compositions during the process of drying should be further studied.

Abstract:The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R²=0.980 8)，while the root-mean-square error of prediction (RMSEP) of the data got from the verified group is 2.74%. Meanwhile, other groups showed well results. In conclusion, the application of the impedance technology for predicting the salt content has great potential to detect the salt concentration of different cured meat quickly.

Abstract:In order to get high quantity and quality animal-derived DNA extraction from processed food, the CTAB method was improved for the PCR test. According to duck mitochondrial gene sequences, primers were designed and synthesized for detecting PCR system, optimizing reaction conditions and screening, establishing a triple PCR method. The amplified lengths of fragments were 116 bp for bovine, 212 bp for porcine, 322 bp for duck, respectively. The triple PCR assay to distinguish pork and duck from beef was developed. Lower amounts of meat than declared on the label. These practices are of great importance in the fight of forged food, examining the food labels, protecting the right to know and the health concern of consumers.

Abstract:Three wheat varieties were selected as experimental materials to measure the activity of polyphenol oxidase According to the method from Measurement of Polyohenol Oxidase Activity in Wheat Flour in national standard draft. And found it has three deficiencies: first, because of the lack of crude extcation of polyphenol oxidase, it led to the less quantity of polyohenol oxidase, and couldn’t reflect the real state of the activity of polyphenol oxidase; second, because of the unsuitable reaction temperature, it couldn’t help the enzyme reaction completely; third, adding catechol before centrifuge made a part of product intercepted by precipitation, thus it has poor stability and exhibited small activity of polyphenol oxidase. Based on this method, explored the influences of different factors on the determination of activity of the polyphenol oxidase to optimize the method, including the extraction time, the heat temperature, and the time for adding substrate. The results revealed of the optimum method seems to be better than before, the optimum process were: extraction 4 h, add catechol after centrifuge, heat at 70 ℃ in 15 min, and could get higher activity of polyphenol oxidase and had better repeatability, it was more reliable and stable. Also detected 50 wheat varieties by these two methods, and divided special noodles flour into different level by the activity of polyphenol oxidase.

Abstract:To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the trehalose, maltulose and erlose can be the special indicators of honey during ripening, which provides a reference and guidance for the evaluation of honey quality.

Abstract:The recognition of adulteration in fresh orange juice was performed by electronic tongue system. The raw data were analyzed by using principal component analysis (PCA),discriminant fact analysis (DFA) and partial least-squares analysis (PLS). DFA was more competent than PCA in distinguishing effect. It appeared regularity with the increasing proportion of adulterated samples. It had a high correlation between electronic tongue sensors response signals and the adulteration ratio of fresh orange juice, the correlation coefficient was 0.963 8, the prediction error of established PLS model ranged from 1.85% to 2.20%. It proved that electronic tongue could be applied in adulteration recognition of fresh orange juice.

Abstract:The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.

Abstract:HPLC and GC—MC methods determining several preservatives in injecta was studied. When HPLC method was conducted, with conditions of streaking under 230 nm wavelength for VWD UV detection and 50︰50 proportion of methanol and water in the mobile phase, the peak with obvious trailing were undesirable. while, using GC—MS method, the response value and separation efficiency were better than that of HPLC and the preservatives were easy to be qualitatively and quantitatively determined. Results: It was quick and easy to determine peak occurrence and separation effects preservatives in injecta with the GC—MS method. The linearity of peak area and concentrations for preservative components was good (r>0.994). The recovery rate of sample loading was 85.06%～88.98%. Therefore, GC—MS method is an ideal method to determine contents of various preservatives components in injecta, which is more sensitive, easier to operate, more accuracy, more reproducible, and simpler to prepare samples than HPLC method.

Abstract:Suxamethonium chloride in dog meat was extracted by ultrasonic vibration with Na₂CO₃—NaHCO₃ buffer solution，then the supernatant was cleaned-up using WCX solid phase extraction cartridges. The qualitative and quantitative analysis for target was achieved by liquid chromatography-tandem mass spectrometry. The study showed that the suxamethonium chloride concentration had a good linear relationship (r=0.999 87)with mass signal ranging from 0.5～250.0 ng/mL. The recovery was above 96%. The relative standard deviation was below 13%. The limit of determination was 0.004 mg/kg. This is a rapid, sensitive, accurate method for determinating suxamethonium chloride in dog meat.

Abstract:Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing model, then sea cucumber equipments temperature precise control was realized. Finally, experimental research on steam bypass adjustment precise control of sea cucumber cooking equipment was conducted, and its temperature control ability and impact on sea cucumbers quality were studied. Experimental results showed that sea cucumber cooking equipments temperature control based on steam bypass adjustment had advantages such as small overshoot, small control lag and strong adjusting ability. It provided sea cucumber product with high elasticity and low harness, and ensured a better quality of cooking sea cucumber product.

Abstract:Polygon rotating metal shell 3D model commonly used in the design of aircraft, such as underwater vehicle model. The appearance of the metal shell has irregularity, texture feature is complex, the need for real-time rendering in the process of sailing, the traditional three-dimensional modeling method for polygon the lifelike three-dimensional modeling of the rotating metal shell is not good, gloss is not strong. A polygon based on Creator rotating metal shell 3D modeling method was established. Build a polygon choose metal shell structure parameters of the system, using background difference continuous reconstruction method for 3D reconstruction algorithm is improved, the use of texture mapping and attached material technology improved the sense of reality. 3D modeling based on Multigen Creator software simulation experiments, the Creator interactive intuitive user interface was used for polygon modeling and texture mapping. Simulation results showed that, the performance is better, improve the object three-dimensional modeling realistic and lifelike by using this method to mechanical spray metal shell in the food processing of 3D modeling.

Abstract:At present the cigarette weight control system of high-speed cigarette machine is mainly used the techology of nuclear scanning for cigarette weight testing or feedback at home and abroad. The scanning head is used by radioactive material, so there is always exiting the danger of radiation to operators in actual operation system. In addition, recessive instability also existed in the control system. With the microwave detection technology, the energy parameter change caused by cigarettes in the microwave electromagnetic field was used to detect cavity density and moisture content of the tobacco rod. The weight and moisture content of the tobacco rod was detected and the cigarette weight was then controlled. The experimental results demonstrated the effectiveness and feasibility of the algorithm.

Abstract:Introduced the structure and process technique of automatic stand-up pouch filling and capping machine, and put forward an improved plan of new style bag feeding machine and filling valve, by analyzing the existing bag feeding machine, filling valve’s process technique, and structural. Without changing control program, it saves the installation space and operation stability of bag feeding machine. By changing the installation site of filling valve’s seal ring, it uses double valve core and replaceable discharge port, to extend service life and improve the production flexibility.

Abstract:Presents the design process of a automatic cleaning in place system based on programmable controller, including the overall design of the system, electrical control system design, work processes and the man-machine interface design, etc. The system adopts Siemens S7-200 PLC, Profibus DP fieldbus, man-machine interface and other advanced technologies, with multiple technological processes. After the system is put into operation, it works stably, operates simply, and has a high degree of automation, which brings good economic benefits for the company.

Abstract:A kind of sugarcane peeling machine was designed based on motion controller, it can realize the automation of the whole processing of input, peeling and output. The sugarcane feeding and discharging take two sets of agencies. Taking the characteristics of sugarcane into consideration, the elastic sugarcane peeling tool is designed The motion controller was used as the core unit of the control system. Experimental study was carried out, and shows that the design of sugarcane peeling machine is successful with the maximum power of the prototype 1 kW, the maximum diameter 50 mm, the minimum diameter 20 mm. The maximum cutting speed can reach 250 kg/h, which can save about 30% of total quantity of electric charge, and it can ensure the uniformity and consistency of the cane peel.

Abstract:Traditional classification method for crab by artificial to distinguish its gender and by eyes to estimate its weight, so the classification efficiency and accuracy are lower. The gender identification base on image recognition technology is implemented with the LABVIEW software platform. The identification result is transmitted to the S7-200 controller by OPC communication technology, at the same time the weight of the calibration of crab is implemented by weighing sensor. The control system of automatic classification is finally implemented with the classification indexes of weight and gender, the recognition accuracy of this system is about 95%.

Abstract:According to the coconut husking machine, studies the working principle of automatic loading and unloading device of coconut husking machine. The design contains controlling order fall of coconut by hopper，putting coconut right by rotary drum，grabbing coconut by manipulator，the automatic control system of device and conducting experimental verification. The result of experiment proves that the automatic loading and unloading device of coconut husking machine is feasible. The whole process achieves automatic and high efficiency, meeting the demand of sending coconut for husking machine.

Abstract:Effect of prepreg solution with different pH values (3.2, 3.6, 4.0, 4.4, 4.8) on the color changes of peach juice was studied. Several color parameters, including lightness (ΔL), redness (Δa), yellowness (Δb), total color difference (ΔE) and chroma (ΔC), were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly after impregnating in citric acid-sodium citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 min. After impregnating in pH 4.8 buffer solution，the ΔL value decreased from -3.16 to -1.23, the Δa value decreased from 1.21 to -0.83, the Δb value increased from -1.4 to 0.05, and the ΔE value decreased from 3.67 to 1.49, while the ΔC value almost kept stable. All these results demonstrated that impregnation peach before pulping into the citric acid-sodium citrate buffer with pH 4.8 for 30 min could effectively contain the peach juice browning.

Abstract:The aim was to establish a rapid discrimination method of Muscat grape during storage based on the electronic nose technology. Samples of different storage time stored in 10, 0 ℃ were detected using PEN3 electronic nose system, operating loadings contribution rate analysis of sensors, principal component analysis, linear discriminant analysis to distinguish the storage period, establishing of the discriminant model, and then compared the prediction power of Mahalanobis distance, Euclidean distance, correlation, discriminant function analysis method by unknown samples. At the same time, the rate of good fruit, soluble solids content, total acid content, V_C content, hardness index were measured to reflect the changes of quality during storage. The results showed that the quality changes of Muscat grape during storage obeyed certain regularity, different pattern recognition method of electronic noses could distinguish different storage periods of samples effectively, application of discriminant function discriminant analysis to predict unknown samples got the highest correct rate, reaching 95%. Therefore, discriminant of Muscat grape storage period using electronic nose is feasible.

Abstract:The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the texture analyzer, had good correlation with the sensory scores by correlation analysis. The indexes were as followed: the hardness: guar gum < SSPS < SSL (P<0.05), the adhesiveness: SSL < SSPS < guar gum (P<0.05), the chewiness: guar gum < SSPS < SSL (P<0.05); sensory evaluation that guar gum > SSL > SSPS (P<0.05). That guar gum overall sensory score was better than the others, and it could decrease the aging process, and maintain the quality of fresh-wet noodle.

Abstract:In present study, Gualou seed proteins were extracted from its by-products, and the molecular properties of the proteins were also observed. The results showed that the Gualou seed proteins mainly consisted of salt-soluble protein (55.3% of extracting yield) and alkali-soluble protein (15.8% of extracting yield), and the alkali-soluble protein may be linked with pigments because the protein solution appeared to be dark brown. Sodium dodecyl sulfonate-polyacrylamide gelelectrophoresis analysis was used to test the subunit molecular weight distribution and the result revealed that subunits of salt-soluble and alkali-soluble proteins mainly distributed from 10 to 32 kDa. The molecular weight distribution of the samples, observed by size exclusion chromatography showed that there were more fractions with large molecules larger than 10⁶ Da in alkali-soluble protein. Microstructural observation by scanning electron microscopy displayed that the salt-soluble proteins were globular proteins with size of 2～5 μm, while alkali-soluble protein were aggregates with compact structure.

Abstract:To study on utilization of residual orange peel in industrial production and increase of essential oil yield from orange peel, essential oil from yellow juice and residual orange peel were extracted inCitrus sinensis var. Valencia using steam distillation after grinding peel. Then the yield of essential oil extracted from yellow juice and residual orange peel was measured and their compounds were compared, andessential oilextracted from tangerine peel and tangerine endocarp were used as control. The results shows that the essential oil yield from orange peel can be increased (11.55%) by recycling residual orange peel, and the compounds of essential oil were different from yellow juice and residual orange peel. Compared with essential oil extracted from oil-water mixture，relative content ofketonecompound, esterscompound, alcoholcompound andaliphatic acid in essential oil extracted from residual orange peel are higher，and relative content ofhydrocarbons and their derivatives are lower.The research shows that by recycling residual orange peel can improve the yield of essential oil, and the odor of essential oil is pleasant.

Abstract:The inhibiting effect of stachyose from Stachys floridana Schuttl.ex Benth on the proliferation of Caco-2 cell line and its potential mechanism were investigated.Caco-2 cells were incubated in serum-free media, the inhibiting effect of stachyose on Caco-2 cell proliferation were analyzed by MTT assay and the apoptosis of Caco-2 cells were determined by flow cytometry, then cell damage degree was studied by the detection of LDH release rate. The results showed that stachyose inhibited the proliferation of Caco-2 cell lines in a dose- and time- dependent manner. After pretreatment with different concentrations of stachyose (0.5, 1, 2, 4 mmol/L), cell apoptosis were obtained. The rise of LDH release rate indicated that stachyose inhibited the reduction ability of pyruvate to lactic acid, and limited the ability of gaining energy via glycolysis path way in Caco-2 cells, which suggests the inhibiting effect of stachyose on the proliferation of tumor cell may be relatedto hindering anaerobic glycolysis pathway and reducing the release of energy.

Abstract:Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and decreasing fat accumulation.

Abstract:To improve wall-broken effects of bee pollen, rape bee pollen was selected as material and treated with pectinase in different pH and temperature. The effects of pectinase on rape bee pollen were evaluated by protein dispersion index, soluble sugar content, microscopic analysis and particle size distribution. The results demonstrated that pectinase hydrolysis could disintegrate the intine at the germinal apertures, the optimal conditions were pH 3.5 and temperature 50 ℃. Under optimal conditions, protein dispersion index was 0.684 6, and soluble sugar content was 24.86%. By microscopic analysis, some germinal apertures seemed apart and some little particles emerged. According to particle size distribution, the holes area of pollen increased 39.20%, and distribution of pollen grains shifted towards higher holes ratio. At the same time, the particle size distribution shifted towards smaller size of particles and the number of particles in small sizes was increasing, in particular, fragments below 1 μm increased by 339.92%.

Abstract:The polysaccharide of Onchidium struma was extracted by using traditional hot water extraction and alcohol precipitation method，the influence of vacuum freeze drying and oven drying on the antioxidant activity of polysaccharides was investigated. The antioxidant activities of the polysaccharide was evaluated by scavenging DPPH free radical, hydroxyl free radical, surperoxide anion radical and sodium nitrite, and the total reducing capacity of polysaccharide was studied by spectrophotometric method. The results showed that the scavenging effect of freeze dried polysaccharide was stronger than the oven dried polysaccharide,the IC₅₀ for scavenging activities against DPPH free radical, hydroxyl and sodium nitrite were 4.14, 2.96 and 2.05 mg/mL,which showed the relationship to close-dependence,but the polysaccharide had little scavenging effect on surperoxide anion radical, and the reducing capacity was weak. The antioxidant activities of two polysaccharides were weaker than Vc under the same concentration.

Abstract:The seed of Synespalum dulcificum was untrasonified in the acetone-(NH₄)₂SO₄ aqueous two-phase syetem to extract total polyphenils and different conditions for extraction of polyphenols antioxidant activity was investigated. Acetone was chosen as the best extraction solvent for this research. The acetone concentration, amount of the (NH₄)₂SO₄, the ultrasonic time，extraction temperature, ratio of water to solid were discussed by the single factor experiment. The optimal extraction conditions were found to be: the concentration of acetone solution 50%, ultrasonic time 100 min and extraction temperature 60 ℃，ratio of water to solid 20∶1(V∶m). The maximum extraction yield of total polyphenils was 11.54% in the optimum conditions. Under the optimum conditions, through duplicated experiment the yield of polyphenols was 11.56%, it indicated that the extraction rate of polyphenols was extremely stable. The purity of polyphenols extracted with this system is 87.85%, superior to only use ultrasonic, preliminary purification can be realized. The results of the experiment on different conditions for extraction of polyphenols antioxidant activity showed that it has strong ability of removing DPPH free radical and reducing power and to the polyphenol content. The maximum DPPH scavenging rate by polyphenols was up to 62%, higher then that by ascorbic acid.

Abstract:The antioxidant activity of capsaicin was evaluated through building antioxidant experiment model in vitro, taking capsaicin monomer as standard sample, and Vc as the contrast. By analyzing the reducing power of capsaicin and scavenging experiments on the DPPH radical, superoxide anion radical (O-2·), nitroso and hydroxyl radical (·OH), discussed capsaicin the antioxidant properties. The results showed that: reducing power of capsaicin increased with mass concentration increasing, and the DPPH radical, nitroso and clearance rate of ·OH with mass concentration increasing, and the scavenging effect and Vc basically similar, but with lower clearance to O-2·; the clearance of capsaicin to DPPH·, nitroso and IC₅₀ of ·OH were 0.02 mg/mL, 0.15 mg/mL, 0.28 mg/mL, respectively. The result suggested that capsaicin had good clearance on DPPH.

Abstract:In order to optimize the extraction process of alkaloids from areca catechu, the alkaloids was extracted by varied extraction solvent systems from areca catechu shell and the optimal extraction solvent was explored. According to the theoretical formula of multistage cross flow extraction, solid to liquid ratio and extractive grades was designed. Based on the results of single-factor test, the effect of extraction temperature, extraction time, pH value on extraction rate were conducted by orthogonal test of interaction. The result showed that the extraction rate of alkaloids was 7.241 7 mg/g under the optimal conditions: taking water as the solvent, solid to liquid ratio 1︰20(m︰V), extraction temperature 60 ℃, extraction time 100 min; pH value, 2, extraction times 2.

Abstract:Insoluble dietary fiber of potato slag was chosen to modify with superfine grinding using colloid mill. Inter-tooth space,of colloid mill, material-to-liquid ratio, treatment time are optimized by single-factor and orthogonal designed experiment and are defined with solubility process. Results shown optimum modified conditions of colloid mill: inter-tooth space 8.00 μm, 3 000 r/min for 5 min, material-to-liquid ratio 1∶60. Under these conditions, the solubility is 18.33%.

Abstract:To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying technology combined freeze dring and hot-air drying were superior to the hot-air drying.

Abstract:With Trachinotus ovatus surimi gel as the research object, using the fractional factorial experiment screened out five factors from the seven factors, such as rinsing time, rinsing times, mincing time and twice heating time, which had a great effect on the surimi gel strength and whiteness. And then through the steepest uphill test to approach the maximum response area of the 5 factors, the final optimized by central composite design response surface methodology, the optimal results showed that: the rinsing time was 3 min, rinsing 5 times, mincing time was 21 min, the first heating time was 10 min, second heating time was 10min, the surimi gel strength was 10 728.16 g·mm; the rinsing time was 4 min, rinsing 6 times, mincing time was 22 min, the first heating time was 11 min, second heating time was 10 min, white degree was 70.91.

Abstract:Report a study on the modification conditions of attapulgite towards improving its adsorption affinity and specificity of the chill haze protein in beer. Quantity of attapulgite added and adsorption time used were optimized using univariate and multivariate analysis with orthogonal parameter sets. Experiments conducted were focusing on the non-biological stability, foam stability and filtration performance of beer. Adsorption specificity test of the modified attapulgite with the chill haze protein in beer was also presented. An optimal condition for the modification was concluded that the attapulgite be heated at 303 ℃ for 2.54 h. With a quantity of 0.87 g/L added and an adsorption time of 25 minutes and an addition of SASPL value about 2.0, the modified attapulgite manifested a high affinity to the chill haze protein in beer, improved the stability of beer significantly leaving no adverse effect on the beer foam stability.

Abstract:The gordon euryale seed starch was hydrolyzed by α-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parameters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1︰10, the optimum liquefaction conditions were: addition of α-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min. The optimum saccharifying conditions were: addition of glucoamylase 0.5%, saccharifying temperature 60 ℃,and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the hydrolysate was 10.5%. The optimal fermentation conditions were: yeast dosage of 0.2%, fermentation temperature of 27 ℃, fermentation time of 5 d. Under the fermentation conditions, the alcoholicity of the health wine was 12.3% Vol.

Abstract:The extruding and expanding experiment was studied with the black soybean meal as material, mixing corn starch by twin-screw extruder to make reconstituted powder, The best expanded technical parameters were determined, and studied the formula, the extrusion ratio, the reconstituability, the viscosity, the color of this powder flour. The optimal formula of the powder was as follows: black soybean meal 30%, corn starch 45%, sugar 15%, maltodextrin 10%, creamer 6%.

Abstract:Using American ginseng extract as the raw materials，formulation and preparation process of American ginseng extract rapidly dissolving tablets were studied through the single factor experiment and orthogonal experiment which evaluated by disintegration time, taste. And research results showed the optimized formulation were as follows: 20% American ginseng extract powder, 12% CMS-Na, 20% MCC, 8% L-HPC, 0.4% menthol, 1.0％ sucralose, 0.2% citric acid. mannite as diluent. The orally disintegrating tablets could be obtained, with good taste, take convenience.

Abstract:Discussed on the processing technology of plum juice beverage with pulp. The main parameters of the process, including peeling method, pectinase dosage, the color fixative and juice recipes were studied by single factor and orthogonal test. The results showed that the optimum leaching method was alkaline peeling; the optimum pectinase dosage was 200 mg/L. The composite color fixative optimal ratio composed 0.15 g/100 mL of V_C, 0.20 g/100 mL of citric acid, 0.30 g/100 mL of sodium bisulfite; The best formula were 15 g/100 mL of plum content, 9.0 g/100 mL of sugar, 0.10 g/100 mL of citric acid, 10.0 g/100 mL of fruit pulp, 3.0 g/100 mL of XC type suspending. Under the optimum condition, products was suitable in sweet and sour，the texture of product was smoothness.

Abstract:CFTR chloride channel is the molecular drug target for the treatment of secretory diarrhea. Screening CFTR inhibitors is the most important and basic part of anti-diarrheal drug development. The natural products are diversified both in the structure and the biological activity. In the discovery of drugs and leading compounds, natural products play a key role and become the main source of drug development. Natural products from foods and herbal plants are usually safe for low or no toxicity and side-effect in clinic. CFTR inhibitors which source of foods and traditional Chinese medicines are important of study and treatment of CFTR related diseases, as well as providing a basis for the modern drug discovery in the natural product resources.

Abstract:Magnetic nanoparticles is a kind of new polymer materials, which has been widely used in the field of biomedical, food and environment in recent years．The magnetic nanoparticles with suitable surface modification are capable of binding molecules selectively and has property of special magnetic response. In this review, the research progress on applications of magnetic nanoparticles in food composition separation and food safety detection were reviewed, and the application prospect were discussed.

Abstract:European plum (Prunus domestica L.) and its dried products, commonly known as prune, are widely consumed in Unite States, European countries and worldwide. European plum, which is rich in polyphenols and other phytochemicals, possesses high nutritional values. This review summarizes the findings of published studies which examine the nutritional benefits, including antioxidant activity, the protection effect on cardiovascular system, anti colon cancer activity, relieving constipation effect and bone health improvement effect of European plum.

Abstract:Cold chain has become an important guarantee for world's countries to improve the quality of fresh agricultural products circulation condition, ensure food safety, increase agricultural product added value and promote agricultural products to the international market. But there is a certain gap between our country’s cold chain and developed countries’ in technology, equipment ownership and overall system management level. On the basis of analyzing the research on cold chain management at home and abroad, this paper compares and analyses some of the major issues in cold chain: inventory, logistics system planning, safety and quality, coordination mechanism and the key technical issues. Finally the paper puts forward the future research content and potential direction from the aspects of carbon emissions of fresh agricultural products cold chain, consumer behavior and the closed-loop supply chain.

Abstract:Early indica rice is an important support for China's food security. Based on the status of rich early indica rice resource but not used effectively, comparing and analyzing the qualitative character of early indica rice to explore the deep processing direction, and screening the suitable early indica rice varieties according to the quality characteristics of rice products, provided theoretical basis for the cultivation and promotion of good varieties of early indica rice.

Abstract:As a mature technology, gas chromatography has been widely used in analysis of composition and content of material, and it is also promising for analysis of food nutrition components and quality and security as it is easy, fast to use. The application of gas chromatography and its hyphenated technology in nutrition ingredient analysis, flavor compound, freshness, pesticide and veterinary residue, and toxic chemical from environment and process of meat and meat products are reviewed, and then prospected its perspective applications in meat detection.

Abstract:The peony seed oil is identified as new resources food in the laws, which can be applied to functional food, cosmetics, health care and other industries. The enzyme-assisted aqueous is a safe, efficient, and green method. Mainly discusses the basic composition of peony seed and its oil features, and analyzes the key factors of enzyme-assisted aqueous method for extraction of peony seed oil, which offers development direction in the crude enzyme extraction, enzymatic demulsification, immobilized enzyme technology.

Abstract:For the its unique flavor, rich nutrients and multifunctionality, blueberry is highly popular. The nutritional value of blueberry is summarized, especially its healthy function in protecting eyesight, antioxidation and enhancing memory ability. Also, the current development situation of extractive technique of active ingredient in blueberry is reviewed and the prospect of blueberry is presented, aiming to provide a reference for further development of blueberry.

Abstract:The method of ‘whole process control’ was adopted, with the cooperation of ideological and professional, the combination of theory and practices, the tracking from raw material to product, and junior to senior management, the ‘1+4’ complex food safety training model of full quality control was built. Using the concept of ‘multiple synergies’, reformed teaching methods, optimized curriculum system and innovated practice teaching, the teaching system suitable for multiple food safety personnel talents was established.

Abstract:This paper analyzes the present situation and difficulties of agricultural mechanization specialty, and the reform measures are carried out from the aspects of innovation education mode, reform teaching system, construction of practical training base, strengthening teachers team construction and innovation evaluation and incentive mechanism.

Abstract:Under the impact of the food safety accidents occur frequently, traditional food safety supervision mode relying solely on management of the administrative organs show significant limitations. Therefore, public management mode should be established, its core is government and fully integrates social management power. In the context of public management, food safety supervision in China lack the necessary coordination between administrative departments, administrative departments and social public opinion, administrative departments can not play their leading role, and many food operators ignore the legal supervision and other issues, which is caused by the food safety administration of long management, local protectionism and lack of legal coordination channels, self-discipline is poor, so it must be from the concept of public management, the number of improvement of the law, food industry self-regulation ability to strengthen and strengthen consumer organizations and other aspects, in order to fully integrate and coordinate with media as a representative of the public opinion, the food industry itself and consumers, the supervision and management of social forces, to enhance food safety supervision efficiency.

Abstract:Chinese tourism food safety management has established the corresponding legal system, and has the corresponding administrative organs, formed the tourism food safety management system initially. However, due to the problems of food safety management and the characteristics of tourism food safety management, Chinese tourism food safety management still exist many problems. Therefore, it is necessary to take targeted measures to solve these problems from two aspects of food safety management and tourism food safety management, to achieve the purpose of improving the safety management of tourism food.

Abstract:Food safety is related to national economy and people's livelihood, doing food safety education for citizens, is the key to safeguard citizens' health and safety, and the necessary premise of the construction of a harmonious society. The perfecting of food safety education, which should be have the responsibility of the subject is clear food safety education should be brought into the national education，strengthen professional personnel training, to strengthen the publicity.

Abstract:Food safety crime has caused a serious threat to people's life and health, so it must be in the criminal law. However, through the criminal law regulation of food safety crime, some important links of food safety, the crime of holding type were found, which was not included in the criminal law, some key concepts lack of clear definition, and the fine penalty lack of clear sentencing standards. It is necessary to take food logistics and agricultural products into the criminal legislation, to clear the sentencing standards of the fine penalty, to bring the crime of possession into the relevant laws, to define some key concepts.