Abstract:Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test showed that the resistant starches (RS) were conspicuously enhanced in modified WCSs (53.1%≤RS content≤73.6%) compared to raw starch (RS content =0.8%). With the increased TR, the contents of RS in modified WCSs were increased at the beginning and attained the highest content (73.6%) when TR=88%, then RS content slowly declined.

Abstract:The removal efficiency of electrolyzed oxidizing water on biofilm of Staphylococcus aureus was studied. Electrolyzed oxidizing water showed obvious damage on the Staphylococcus aureus biofilm，including substantially destroyed external matrix, severely destroyed cells and decreased bacterial number observed with SEM（scanning electron microscope）on 5 000-times and 40 000-times. The removal efficiency could be reduced significantly by prolonging storage time of oxidation potential acidic water , raising preservation temperature and the presence of organic interfering substances. The removal efficiency of sealing preservation was superior to openning preservation. The available chlorine, pH value and redox potential had a synergistic effect on the removal efficiency. When the amount of available chlorine was low, the removal efficiency of concentration variation was significant. When the amount of chlorine was high, the removal efficiency of concentration variation was not significant. Under low pH value conditions, the removal efficiency was comparatively better. The redox potential has a significant positive correlation with the removal efficiency.

Abstract:The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of free and hydrolyzed amino acids contents on sensory quality of 10 different kinds of commercial tobacco. The results showed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids have the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids have the most significant influence on smoke characteristics. It indicates that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids have less influence on sensory quality of cigarettes than free amino acids.

Abstract:For the purpose of exploring the stability of producing exopolysaccharides (EPS) for Streptococcus thermophile, 3 different strains (ST-5P, ST-7P, ST-134P) fermented in the exopolysaccharides selection medium for 30 periods (24 hours for each period) multiplication. The results showed that the proliferation and acid production of ST-5P, ST-7P and ST-134P were stable. The stability of producing EPS among these three strains was different. The EPS production of ST-7P was significantly more stable than those of ST-5P and ST-134P. The correlation analysis in SPSS showed that there was no direct correlation between EPS concentration and viable cell numbers or pH value.

Abstract:Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, which can grow in alcohol ratio 12.5%, temperature 36 ℃, and pH 3.2 and 3.6, reseparately.

Abstract:In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of peptone addition amount, fermentation temperature and medium volume were 7.9 g/L, 26.7 ℃ and 56.4 mL, respectively. Under the optimal conditions, the protease activity was up to 753.67 U/mL, 2.02 times higher than the initial protease activity (249.50 U/mL).

Abstract:Aimed to perfect modern fermentation technology of Kohlrabi, and the effects were investigated, of natural wind dehydration, hot air drying dehydration and hot air drying dehydration combined artificial inoculation, on the sense score, physical and chemical index and color of Kohlrabi fermentation product. The results indicated that: 50 ℃ was the optical temperature of hot air drying dehydration; Kohlrabi product with hot air drying dehydration had white color, deficient flavor and taste of typical Kohlrabi fermented, lower sense score, amino nitrogen and lactic acid contents compared with the product with natural wind dehydration. Kohlrabi product with hot air drying dehydration and artificial inoculation had higher amino nitrogen and lactic acid contents, yellow (b) value and sense score than the control without inoculation, and its color, flavor and taste were close to the treatment of natural wind dehydration. All the results suggested: hot air drying dehydration had harmful effects on the quality of Kohlrabi in spite of increasing efficiency of dehydration, and artificial inoculating lactobacillus could improve the quality of the Kohlrabi product with hot air drying dehydration.

Abstract:The lactic acid bacteria were screened in Sichuan bacon, and the acid production characteristics and amino acid products were also stydied. Using culture methods, lactic acid bacteria were isolated and screened from Sichuan bacon, and identified by 16S rDNA sequencing technique. Studied the growth metabolism and acid production capacity on the different temperature, pH, NaCl concentration, nitrite concentration and fermentation products of amino acid. The results showed that the isolation strain was Lactobacillus paraplantarum. Through conditions of producing acid and free amino acid analysis, logarithmic growth phase of strain was 6～18 h; the optimum fermentation acid temperature range was 30～40 ℃; optimum fermentation acid pH range was 5.5～6.0; had good endurance abilities to the salt concentration 6.0% and the nitrite content 150 mg/L; this strain had 11 kinds of free amino acid, and the essential amino acids accounted for 45.76% of total amino acid content. This study could provide basic research data for the application of Lactobacillus paraplantarum in fermentation meat products.

Abstract:Presented a fast and non-destructive method for the discrimination of vinegar brands by near-infrared spectroscopy technology. One hundred and fifty-two representative samples of vinegar including Bao Ning, East Lake, Heng Shun, Zhenjiang were collected from market. Multiplicative Scatter Correction (MSC) was used to handle the original near infrared spectrum (NIR) data and Principal Component Analysis (PCA) was used to process the spectral data after pretreatment according to the accumulative contribution rate of principal components to select principal components. Support Vector Machine (SVM) was then applied to build the brand traceability model with proper kernel function. Particle Swarm Optimization was applied to optimize the parameters of the model. The experiments indicated that the method combing near infrared spectroscopy with support vector machine could classify the vinegar brand with 100% accuracy.

Abstract:The aim of this research was to establish the fast detection method for distinguishing the rice samples from different geographical origins and different breeds in China by using Raman micro-spectroscopy. A total of 123 rice samples from Heilongjiang, Jiangsu and Hunan province were analyzed by Raman spectra, and the data were statistic analyzed by chemometrics. The data was subjected to principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) to distinguish differences among samples from different geographical origins and different species. PCA could classify the rice samples preliminarily and classification model developed by PLSDA was used to classify and predict different rice samples. The rice samples (2/3) were as a training set of modeling, and the rest of samples were as a prediction set of modeling. The correct classification rates in the training set according to the varieties of rice samples were 100%, and those prediction set were 100%, 100% and 94.12%, respectively. The results in this research indicated it is a quickly efficacious method to identify rice from different geographical origins and species by Raman spectroscopy with chemometrics.

Abstract:The migration rule of melamine (MEL) was investigated from the coating of three-piece metal cans into acidic beverages. On the basis of experimental data, migration model was established to predict the migration trend of this compound into simulated solution. Results showed that the migration rate of MEL into acidic beverages increased and the time of migration reaching equilibrium shortened with the higher temperature. The predicted data of established migration model and experimental data matched well, which provided effective supports for the safety assessment of three-piece metal cans applied in food packaging.

Abstract:The concentration of diethylstilbestrol (DES) in the microbial degradation systems was determined using HPLC—UV. Different extraction methods were used in the fungi and bacteria fermentation systems, DES was separated through a Sepax GP-C₁₈ (150 mm×4.60 mm, 5.0 μm), eluted with methanol-water (7︰3, V/V) at 0.7 mL/min, and detected at 242 nm. Results showed that retention time of DES was 7.714 min. Good linearity was obtained with the detection limits of 0.5～50.0 mg/L with a correlation coeffcient of 0.996 3. The average spike recovers of DES for bacteria and fungi fermentation systems were 94.04% and 95.24%, respectively, with RSD of 2.33% and 1.05%, respectively. The limits of detection was not more than 0.30 mg/L. Results showed that the ratios of DES (25 mg/L) degration of four strains could degrade 62.38%, 64.72%, 53.38%, 88.34% , respectively in 5 d. The developed method presented the benefits of simplicity, rapidity, good separation, high accuracy, high precision and good stability.

Abstract:The specific LAMP primers of genetically modified maize NK603 were designed on the basis of the published sequence (GenBank accession number AX342369). Established the specific loop-mediated isothermal amplification (LAMP) method for the detection of the transgenic maize line NK603 strains. The specificity and sensitivity of this method were evaluated. The results showed that LAMP could detect the transgenic maize NK603 from several GM events specifically and effectively with LOD of 0.1%. Since this method is rapid, simple, it could be applied in GMO detection.

Abstract:A capillary gas chromatographic method with flame ionization detector (GC-FID) for the detection of five phthalate esters dimethyl phthalate(DMP), di-ethyl phthalate(DEP), di-butyl phthalate(DBP), di-(2-ethylhexyl) phthalate(DEHP) and dioctyl phthalate(DnOP)

Abstract:For polylactide (PLA) dedicated screw rod of different type of melt conveying paragraph, using Polyflow software for three dimensional flow field simulation three species different type mixed refining structure, analysis polylactide extrusion process of three dimensional isothermal flow field. Results showed that: in same of process conditions, different of single screw rod structure conditions, the physical properties of flow road within polylactide exists differences; ordinary type single screw rod of melt body of axis to speed and pressure larger, conducive to screw rod extrusion process, but melt body shear rate is smaller, and melt viscosity is bigger, led to extrusion melt body of quality poor; the axial velocity and shear rate of pineapple type single-screw melts is larger, but viscosity is smaller, so it has better plasticizing ability; pineapple type single-screw and pin type single-screw in circulation will flow in the case, and is not conducive to melt-conveying.

Abstract:The three-dimensional isothermal flow fields of single screws with different values of tip-clearance (0.4, 0.8, 1.2 mm)were simulated by POLYFLOW software. Combined with the particle tracing technique, the effect of different tip- clearance on the flow field and mixing ability of the food melt was also explored. The results show that: the shear rate near the top of the screw flight increases, the average viscosity of food melt decreases, and the conveying capacity of the screw weakens with the decrease of the tip-clearance. On the contrary, with the increase of the tip-clearance, the residence time of the food melt increases first, then decreases subsequently, and the dispersion mixing effect becomes poorer. When the tip-clearance increases to value of 1.2 mm, the residence time of the food melt is even longer than the one with the value of 0.4 mm. It also shows that if the tip-clearance is too large, the residence time of the food material might become hard to be controlled and the mixing effect of these food material components would also become worse. As a result, the tip-clearance between screw and barrel could significantly influence both the flow field and mixing characteristics of food materials, when the tip-clearance is 0.8 mm, it can not only ensure the transport capacity to the food melt, but also behave the good flow field distribution and mixing effect. Therefore, it is the optimal tip-clearance value deduced by the numerical simulation.

Abstract:Puts forward a kind of economical and practical pulse transformer with closed magnetic core type, to improve the original pulse transformer, in order to improve the coupling coefficient and decrease the leakage inductance, thus reducing the rising time of output pulse voltage. Using electromagnetic induction principle to analyze and test, to improve the original pulse transformer in adding a reverse parallel auxiliary winding to connect the primary and secondary windings, to study the coupling and the output characteristics of pulse transformer, to take measurement and calculation of the important parameters. The pulse signal of the test is square wave pulse of the duty ratio 5%, the frequency 10 kHz, the rising time of the pulse transformer output pulse voltage of with the auxiliary winding than the with no auxiliary winding less 200 ns, the experimental results verify the rationality of design.

Abstract:PEF sterilization technology is a popular sterilization technique, but the issue of cost for sterilization affects its industrialization process. The PEF sterilization equipment was studied from the perspective of the waveform energy efficiency and the energy efficiency of the chamber. The results showed that the closer the waveform was to a square wave waveform, the higher energy efficiency was, and the energy efficiency of food with higher conductivity is significantly higher than that of food with low conductivity. The energy efficiency can be improved by increasing the power of the chamber.

Abstract:The intermittency of the microwave drying speed can be modulated according to the initial moisture content of capsicum by using PLC. The microwaves desiccators can be heated evenly using a rotating parabolic guided wave design. Each processing unit is composed of a microwaves desiccator and a cooling pipe, which can be flexibly added or reduced according to the need. The entire product line is designed as a serpentine tunnel structure, making the device structure more compact and reducing the occupied area. The PLC and optical fibre temperature controller are the main controlling system, which can realize the production automation. The experimental results show that, the drying efficiency and quality are greatly improved with a yield of over 98%, which fulfills the experimental requirement.

Abstract:Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and the influence of blade spacing to the velocity distributions below the lower impellers was little. With the increase of blade spacing, the stirring power increased gradually and the power per unit volumethe decreased.

Abstract:According to CFD (Fluent), a gas flow and heat transfer mathematical model was adopted for the certain process parameters of a new carbon dioxide incubator. The unsteady numerical simulation of its internal flow, heat transfer in the doorway was done. The impact of opening and closing door was discussed. The results showed that: ① The effect of outside air on the internal temperature after opening the outer door for 5s’ period of time has been small; ② The affected areas of the temperature in the incubator are from the doorway to the interior, from the downside to the upside, from the left wall on the side of the opening position to the right wall on the side of the open door in 25s’ period of opening door; ③ After closing the outer door, the temperature of the areas near the back wall and the right wall make a good recovery, the temperature of a certain region near the door is more difficult to restore.

Abstract:Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass ratio of balls of 1 to 4, which provide the reference for the design of orthogonal experiments.

Abstract:Impacting sound analysis is a new method for nuts grading and detection. The acoustic characteristic of the intact and crack hazelnuts is presented in this paper. The gradient accumulation, frequency spectrum and mel-frequency cepstral coefficients (MFCC) were extracted from the impacting sound signals. The results showed that the gradient accumulation parameter was easily calculated, and the accuracy of discriminating crack hazelnuts was about 80%. For frequency spectrum analysis, the spectral distribution of the intact hazelnuts sound concentrates was in 5～8 kHz and that of the crack hazelnuts tends to disperse in wide frequency range. It is difficult to choose the special detection spectrum. The MFCC parameters cannot be used directly. For detection or grading, it should be combined with the statistical models or artificial neural network.

Abstract:An automatic control system for the external thread whirling machine which is designed, with PLC as master controller and touch screen as human machine interface，using servo motor and AC motor as actuator, achieves automatic processing for different specifications pressing screw by setting different parameters. The control system can be a one-shot forming by thread whirling compared with traditional processing methods and does not require adjustment for master plate compared with the original external thread whirling machine, thus significantly reducing the operators skill requirements, eliminating human error makes knife angle more accurate.

Abstract:The influences were studied. from tea carding temperature, tea carding time and the amount of leaves on the processing, taking Lu'an green tea as material. Based on the single factor experiment, the optimum parameters were selected. The optimum parameters were as followed: carding temperature 90 ℃, carding time 5 min, and the amount of leaves 1.0 kg. Experimental data were subjected to multivariate first-order regression and multivariate quadratic regression, and two regressing equations were obtained. A neural network model based on the orthogonal experiment data was established to obtain the optimum parameters, final result for temperature at 93 ℃, tea carding time is 5 minutes, the amount of leaves is 1.0 kg, and the experimental result based on the parameters from the artificial neural network is better than that based on orthogonal experiment.

Abstract:Based on the litchi fruit's physical and chemical properties, a new continuous fruit peeling equipment had been designed to combine the grade and peel unit. The device integrates photoelectric beam machine into the grading unit, which makes litchi fruit peeling easily after rating. The peeling mechanism is that the graded fruit cut a small opening firstly, then torn the peel. Thus the equipment could continuously finish fruit rating, orderly loading, cutting, peeling and fruit collection. Therefore, it could achieve not only achieve the high efficient rating and peeling operation, but also keep the litchi fruit integrity, which is beneficial to automation of litchi fruit rating and peeling, and the industrialization production.

Abstract:The control effects of 1-methylcyclopropene (1-MCP) treatment on browning heart and related quality indexes at room storage of Huangguan pears with different maturity were studied. The results showed that the treatment of 1-MCP can significantly inhibited the occurrence of brown heart, the respiration rate and ethylene production rate, and postponed the climacteric time for ethylene, 1-MCP treatment also maintain good fruit firmness, delayed the loss of titratable acid and soluble solids content of the pears, and better to keep the quality of Huangguan pear. 1-MCP treatment had obvious keeping-fresh effect. The effects of 1-MCP control browning heart are closely related to the maturity of Huangguan pear.

Abstract:Porphyra yezoensis as raw material, different pressure level and treatment time affect their microbiological, color and texture. The experimental results showed that the effect of pressure level and treatment time on microbiological of yezoensis was remarkable(P<0.05). As the time and pressure increases, the total number of colonies decreased; after more than 15 min, the number of colonies did not change significantly; the number of colonies declined 2.44 lg CFU/g when the pressure level rises to 600 MPa. Porphyra yezoensis hardness with increasing treatment pressure decreased after the first rise, declined with time after the first increase, but the impact of pressure and dwell time on hardness was not significant (P>0.05), The effect of pressure level and treatment time on hardness of Porphyra yezoensis was almost negligible(P>0.05), when treatment time were 15 min, the hardness of Porphyra yezoensis and hardness of untreated almost the same at 600 MPa. Treatment time had no obvious effect on L values (P>0.05). High pressure processing Porphyra yezoensis, processing pressure 600 MPa, the holding time of 15 min, microbial killing effect is remarkable, hardness and color was not larger changes, which committed to the development of new products with fresh and high values.

Abstract:In order to study the relationship between freshness degree and dielectric properties of Lingwu long jujube, the dielectric properties parameters of long jujube were measured using (LCR)on 1.995 kHz, and the correlation analysis between dielectric properties parameters and quality parameters was conducted. The results indicated that correlations between long jujube’s dielectric loss factor ε″ and soluble solids content, hardness, weight loss, titratable acids content & MDA content were very significant (P<0.01), and the correlation between relative dielectric constant ε′ and respiration intensity was very significant (P<0.01). The long jujube were divided into three freshness grades according to the change rules of soluble solids content, hardness and weight loss rate. Using dielectric loss factor ε″ as the input characteristic parameters,the prediction model of long jujube freshness was established by BP neural network structure. The average distinguishing rate of freshness grades was 81.67%. The results indicated that the freshness degree of long jujube could be predicted by dielectric properties parameters.

Abstract:In order to solve the inconvenience caused by low efficiency, low accuracy and information transmission is easy to be disturbed in warehousing system which use bar code technology, a refrigerated food warehousing system is designed on the RFID and database technology. According to the functional requirements of the refrigerated food warehouse management, the warehousing system is divided into the storage management center, the handheld terminal system, the fixed terminal system and the forklift terminal system, and the software program design of the control system is completed. It can achieve the design requirements, and improve the efficiency of storage management of frozen food.

Abstract:The objectives of the study were to screen the strain with a good antioxidation activity from 10 species of wild macrofungi and optimize the optimal conditions for antioxidant substance production. These results can provide some references for the breeding of Auricuiaria auricular and industrialization of its production. As material with 10 strains of wild fungi from the Langyashan in Anhui province, the strains with antioxidant substance producing were obtained by DPPH free radical scavenging rate of the broth. Shake flask culture was then used to get the optimum culture conditions based on the single factor and orthogonal experiments, which is finally examined. The results showed that there were four strains with producing antioxidation activity in the samples, accounting for 40%. The strain of Auricuiaria auricular has especially the higher capacity of antioxidaton activity. The formula of appropriated culture conditions were as follows: glucose 25 g/L, yeast extract 2 g/L, MgSO₄ 0.2 g/L, CuSO₄ 6 mg/L, K₂HPO₄ 3.2 g/L, pH 6.0, 27 ℃, culture volume 100 mL/250 mL, and cultivation 8 d. The metabolites of the Auricuiaria auricular have good antioxidant activity, providing a new source of natural antioxidants development.

Abstract:To discuss the effects with different methods of oleoresin of cold pressing oil in Zanthoxylum extraction, select appropriate oleoresin extraction method, and explore different extraction methods of oleoresin flavor components of cold pressing oil in Zanthoxylum. With the cold pressing oil in Zanthoxylum as raw material, water bath, ultrasonic and microwave methods were used to extract the oleoresin and GC—MS was adopted to analyze flavor components of the different extraction methods of oleoresin. The results showed that the extraction of oleoresin absorbance at 270 nm value of ultrasound is the highest, followed by water bath, the lowest is microwave; the optimum conditions of ultrasonic extraction were obtained by orthogonal test, that is ratio of material to liquid 120(mV), power 400 W, temperature 40 ℃, time 40 min. GC—MS analysis results indicated that oleoresin obtained by organic solvent extraction contains rich flavor components, but the kinds and contents of oleoresin extracted by different methods were different. The constituents of oleores which was extracted by ultrasonic was the maximum, and the relative contents of main flavor substances were the highest (linalool was as high as 63.07%, limonene was 4.62%, methyl linoleate was 5.11% ). The water bath were second, microwave extraction were the lowest. The results lay a foundation for the development and utilization of oleoresin of Zanthoxylum.

Abstract:The experiment used defatted rice bran as materials which extract water-soluble polysaccharide from it, expecting to improve its functional activities by modification. The carboxymethylated derivative of polysaccharide was prepared by the reaction between rice bran polysaccharide and chloroacetic acid (MCA) in alkaline condition and fourier infrared spectrum suggested that carboxymethylated rice bran polysaccharide was successfully carboxymethylated without changing the original structure of rice bran polysaccharide. The optimal technological conditions for the reaction are: reaction temperature 52 ℃, reaction time 2.5 h, concentration of NaOH 1.2 mol/L, MCA dose 3.20 g. This condition of the rice bran polysaccharide carboxymethylated substitution degree(DS) resulted to a maximum value of 0.99.

Abstract:以吸附率和解吸率为评价指标，对大孔树脂分离纯化文冠果壳总黄酮的工艺进行优化，并研究纯化后文冠果壳总黄酮的稳定性。结果表明，文冠果壳总黄酮的最佳分离纯化工艺为：采用XAD-1600树脂，上样液pH=4，上样浓度0.5 mg/mL，吸附时间6 h，上样流速2 BV/h，洗脱液流速

Abstract:Taking Hunan pomelo fruit drop as raw materials, ethanol ultrasonic extraction of flavonoids pomelo, Research AB-8, NKA-9, D110 and ADS-17 four types of macroporous resin separation and purification process optimization pomelo flavonoids. The results showed that: AB-8 macroporous highest amount of total flavonoids Hunan pomelo, reaching 0.70 mg/mL; integrated adsorption, recovery, purity and absorption rate and other indicators, AB-8 macroporous resin separation and purification of the Hunan Xiang optimal conditions grapefruit flavonoids was: 110 aspect ratio; the adsorption velocity 1.5 BV/h, the eluent pH value 4.0, eluent 70% ethanol eluted dosage 4 BV, analytical flow rate 2 BV/h, the resin was repeated 3 times.

Abstract:In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic extraction process remarkably decreased the extraction time than shaking extraction.

Abstract:Ultrasonic wave-assisted extraction of Antrodia camphorata's mycelim was studied. Four test factors of solid-to-liquid ratio, ultrasonic power, extraction temperature and extraction time were studied in extraction of polysaccharide and triterpenoids from Antrodia camphorata. Ultraviolet-visible spectrophotometer was used as determining method. The results showed that the extraction quantity of polysaccharide was 26.319 mg/g with 120 W ultrasonic power lasting for 35 min, under 55 ℃ with the solid-to-liquid ratio of 1︰30 (m︰V). The extraction quantity of triterpenoids was 38.624 mg/g under the optimal extraction condition which involves solid-to-liquid ratio of 1︰30 (m︰V), ultrasonic power of 210 W, extraction temperature of 50 ℃, extraction time of 25 min.

Abstract:Extraction of crude protein from pepper meal, by the establishment of protease hydrolysis pepper meal protein isolate preparation in the best condition of flavor peptides was studied. Through judging the degree of hydrolysis and yield of peptide, the compound protease had the best hydrolyzation effect in digesting pepper meal protein isolate among the trypsin, papain, alkaline, compound protease. The results showed that compound protease had best effect. Selecting solid-liquid ratio(m︰V), amount of enzyme, hydrolysis time, pH and hydrolysis temperature as experiment factors, the best technological condition of digesting pepper meal protein isolate was determined by method of single factor experiment and orthogonal experiment. The result showed that the best effect of Compound protease was in the condition of solid-liquid ratio(m︰V)1︰10, enzyme dosage 2.0%, pH 6.5, time 5 h and 50 ℃. On the conditions, compound protease has better hydrolyzation effect on digesting pepper meal protein isolate, after digesting the degree of hydrolysis is 19.60%, yield of peptide is 6.30%.

Abstract:In order to explore the optimum conditions of puerarin, the extraction process was optimized by single factor test and response surface design. The extract was identified by high performance liquid chromatography (HLPC) for puerarin or not.The results showed that the best extraction conditions were: ethanol volume fraction 50%, solid-liquid ratio of 125(mV), extraction time 70 min and extraction temperature of 60 ℃With those conditions, the expected content of puerarin is 96.79%, and the testing results of HPLC is consistent with the element standard of puerarin.

Abstract:Polysaccharides was extracted from Tricholoma mongolicum mycelium. The effect factors, including ultrasonic power, ultrasonic time, liquid-solid ratio and temperature, were optimized through orthogonal tests L₉(3⁴) on the basis of single factor experiment. Results showed that ultrasonic power 18% (rated power 900 W), ultrasonic time 20 min, liquid-solid ratio 401 and extraction temperature 75 ℃. Under optimal conditions, the extraction yield of polysaccharides was 13.96%.

Abstract:In order to investigate the temperature on the quality of sweet potato powder by hot air drying, the color, rehydration capacity, particle size, viscosity, bulk density, reducing sugar and amylum of the sweet potato powder were compared. Results showed that hot air drying temperature had a significantly influence on the rehydration, particle size, viscosity and amylum of sweet potato powder (P<0.05). With the drying temperature rising, the dry basis moisture content decreased faster, the drying time shortened and amylum content increased. The sweet potato powder particle size prepared at hot air drying in 80 ℃ was the minimum, and the rehydration was the highest with good color.

Abstract:Taking the Big Buddha Finger ginkgo kernel as material, the effects were studied from blanching temperature and time on the time of POD enzyme's inactivation, moisture content, degree of starch gelatinization of ginkgo kernel and the microstructure, crispiness, oil content, color, sensory quality of vacuum fried ginkgo kernel. The results showed that with increasing of the blanching temperature and time, the degree of starch gelatinization and moisture content rose gradually, but the time of POD enzyme's inactivation decreased. The crispiness and color of the vacuum fried ginkgo kernel were better, but the oil content of it was higher. The vacuum fried ginkgo kernel blanching at 100 ℃ for 5 min to form porous, and the scores of sensory evaluation was highest. The overall consideration showed that the ginkgo kernel should be blanched at 100 ℃ for 5 min.

Abstract:Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without any bad smell.

Abstract:Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph properties, ensile properties and fermentation characteristics of dough showed a downward trend.

Abstract:Microwave-baking process was used to improve chestnut shelling peeled rate. Response surface methodology was employed to analyze the impact of microwave time, baking time and baking temperature on Chestnut shelling and to optimize the shelling rate and color index L* value. The results indicated that the impact of microwave time on the rate of shelling is greater than the baking time and the baking temperature. The microwave time was extremely significant to L* value. When the microwave time was 123 s, the baking temperature was 171 ℃ and the baking time was 128 s, the shelling rate could reach 97.96%, the L* value was 56.67. When the microwave time was 137 s, the baking temperature was 167 ℃ and the baking time was 116 s, the shelling rate was 95.45, L* value could reach 58.94.

Abstract:The constant temperature soaking, low pressure cooking and air drying were used to pre-cook the kidney beans in order to make the kidney beans get maturity simultaneously when cooked with rice. The temperature of constant temperature soaking, the pressure and the time of low pressure cooking was taken as the independent variable, and gelatinization degree was taken as the response value to get the optimal process condition through the experiments. The results showed that the optimum processing conditions for kidney beans were as followed: soaking temperature 50 ℃, cooking pressure 50 kPa, the time of low pressure cooking 5 min. The gelatinization degree of kidney beans is 70.50%. Under the above-mentioned conditions, the kidney beans' surface is complete and its moisture content was 7%. The pre-cooked kidney beans can get maturity when cooked with rice.

Abstract:Flavonoids drugs are effective, natural, and their toxic and side effect are relatively mild. Otherwise, they have many kinds of biological effects such as anti-inflammatory, anti-bacterial, reducing blood fat, anti-aging and so on.The treatment of malignant tumor is difficult to conquer in the medical community. The majority of clinical antitumor drugs have side effects. This paper elaborated the research progress of anti-tumor and anti-angiogenesis of plant flavonoids from the cellular level, molecular level and animal models level, which can provide a reference for further development and utilization of flavonoids in antitumor and anti-angiogenesis.

Abstract:Gas-inducing reactor is a sort of gas-liquid reactor operated easily and has been widely applied in many chemical industries, environmental engineering and biotechnological engineering for its predominant mass transfer performance and the low power consumption and cost due to the absent of external compressor. In the gas-inducing reactor involving gas-liquid two-phase flow system, the mixing, mass transfer and heat transfer processes are very complicated. Many problems need to be solved in theory. The critical impeller speed for the onset of gas induction，rate of gas induction，power consumption，gas holdup and mass-transfer coefficient of the self-inducing reactor are discussed, and research process on the CFD simulation of self-inducing reactor is also discussed, these are useful for the scale-up of self-inducing reactor.

Abstract:Electronic tongue is a new analysis and detection equipment to study liquid sample information, in recent years, which has been more widely used in food industry. This paper introduces the basic principles of electronic tongue technology, similarities and differences with real evaluation methods of taste, status of equipment and its application in the food field, in order to propose new ideas for the development of electronic tongue equipment.

Abstract:Infrared radiation drying technology has been paid more attention widely with many advantages such as high efficiency, environmental protection. Progress of home and abroad infrared radiation drying technology application research and test of fruits, vegetables and grain were elaborated and summarized, and some existing problems of infrared drying were also analyzed. The integration of infrared drying and other emerging drying technology was come up with to improve the quality of drying. Meanwhile, the main research direction of infrared radiation drying technology of the future application was also pointed out in the processing of fruits and vegetables and grain.