Abstract:Pulsed electric field sterilization technology is one of the main concerned non-thermal sterilization technologies. One of its key components is treatment chamber, when the food material went the treatment chamber, in a very short period of time microorganisms endured strong electric field force, the cell structure was destructed, so the cell died. The electric field strength and the temperature distribution in the treatment chamber is the main factor of affecting the system bactericidal effect and food quality, the numerical simulation of the uid dynamics coupled with the electric and thermal eld inside the treatment chamber can provide detailed analysis. The main purpose of the numerical simulation is optimizing the geometry of the treatment chamber, thereby improving the uniformity of the electric field intensity and the temperature distribution, so avoiding the phenomenon such as localized over-processed or less processing and dielectric breakdown. This article reviews numerical investigations performed on the pulsed electric eld process and presents numerical results of a treatment chamber optimization and the solution of coupled uid dynamical, electrical and thermal problems.

Abstract:According to the change of the hyaluric acid (HA) during fermentation process, the fermentation medium was diluted with different multiples. The hyaluric acid in the diluted fermentation medium was determined by different methods. The result showed that, the measurement of the Bitter-Muir way, the CTAB turbidity way and the CTAB way were influenced by the fermentation medium, in which the CTAB turbidity method was influenced significantly. Then the data were adjusted according to the influence, and the adjusted data could more really respond to the HA production.

Abstract:The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on the heating temperature 80 ℃ and extended the drying dynamic prediction model of sublimation. The results of verification tests showed that the absolute error of material center temperature between predicted value and measured value less than 5 ℃; The relative error of moisture ratio between predicted value and measured value within 10%. The expanded prediction model could be used to predict the material center temperature and moisture content during drying freeze-dried cooked beef slice within chamber pressure 20～120 Pa and material thickness 6～30 mm.

Abstract:The continuous frying experiment was proceeded at the frying temperature of 190 ℃for 32 h by using coil oil to fry dough sticks. The quality indexes of coil oil sample were monitored for each two hours, and the quality changes of coil oil during frying dough sticks were studied. The study found that after continuous frying for 32 h, the colour (OD_{448 nm}) increased from 0.028 to 0.673, the acid value of coil oil in creased from 0.33 to 2.40 mg KOH/g, the carbonyl value increased from 7.78 meq/kg to 94.70 meq/kg, and the total polar components increased from 3.81% to 30.16%. Compared with GB 7102.1—2003, the carbonyl value exceeded the limited quantity of ≤50 meq/kg after frying for 18 h, which was stated in the standard, and the total polar components exceeded the limited quantity (≤27%) after frying for 28 h. With the carbonyl value as the judgment index, the frying life of corn oil should be about 18 h, while it should be 27 h with the total polar components as the judgment index. The continuous frying experiment should not exceed 18 h at the frying temperature of 190 ℃ by using coil oil to fry dough sticks.

Abstract:Study on peroxidase (POD) extraction and purification technology of lotus sprout, as well as temperature, pH value and part of the chemical's impact on POD enzyme activity. Peroxidase from the lotus root was purified using ammonium sulfate precipitation, DEAE-52 and G-75 column chromatography, SDS-PAGE analysis showed that the purified POD had a single polypeptide with a molecular weight is about 42 kD, the final purification fold and protein yield were 32.68 and 2.11%,respectively. The POD of the optimum temperature and pH were 40 ℃ and 5.0. At a temperature higher than 80 ℃and pH value of less than 2.0 and greater than 8.0 were basically undetectable activity. Ascorbic acid obvious inhibited POD activity, SDS and KSCN had a slight inhibitory effect on POD activity, and oxalic acid enhanced POD activity at low concentration, significantly inhibited more than 0.01 mol/L.

Abstract:Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na₂SeO₃ solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean was germinated 24 h. The correlation analysis showed that there was significant positive correlation between SPI solubility and water binding capacity (R=0.862); the solubility had positive correlations with foaming properties (R=0.774) and emulsifying properties (R=0.887).

Abstract:The main factors influencing the icewine quality is raw material. This paper illustrates the changes of Vidal grape’s physical and chemical indicators in the Helan mountain foothill belt in late harvest, aiming to provide the basic roles for the production of regional ice wine. The indicators like brix, titratable acidity, pH, the weight per hundred berries, and juice rate were measured in the process to determine the changes. The result reveals that with the over ripening of raw material, the clusters and the berries have changed a lot.Some berries dried out, and some berries were infected as noble rot. Brix gradually increased, and titratable acidity, pH, the weight per hundred berries decreased respectively. On 1st December, the brix reached 401 g/L of sugar (glucose). Under the circumstances of Helan mountain, the raw material of Vidal can reach the request for making icewine when harvested 60 days later than the ripening.

Abstract:The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable for table eating for its high moisture content and edible ratio, low TA, and medium ratio of sugar to acid. Hamidazao and muzao are fit for dehydration for their low moisture content, high soluble sugars content, TA content, and ratio of sugar to acid. For jinsixiaozao and huizao, they are suitable for table eating as well as for dehydration, due to their relative high TSS, soluble sugar and TA content.

Abstract:To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L.. The basic components were determined, and its flavor were analyzed by sensory descriptive analysis (QDA) and SPME—GC—MS. Results shown that the basic ingredients contents of pearl-guava, moisture, total sugar, reducing sugar, total acid, crude protein, ash and Vc were 84.79, 9.21, 3.85, 0.56, 0.82, 0.74, 0.13 g/100 g, respectively. Sweet crispy, full-bodied fragrance, and distinct guava flavour style were showed by sensory evaluation. There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%. The major constituents make a significant contribution to the flavor of guava.

Abstract:A total of 18 strains of marine endophytic fungi were fermented by three fermentation media with significantly different carbon sources, nitrogen sources and growth factors, which was gotten from 54 fermentation products. These 54 fermentation products were evaluated through chemical screening and bioactivity screening. The ethyl acetate extract of 18 strains of marine endophytic fungus was screened by HPLC, antioxidant activity in vitro and antibacterial activits. Ethyl acetate extract (10 mg/mL) of the strain 150103 (medium 1) could inhibit bacillus subtilis and Staphylococcus aureus effectively. The diameter of inhibition zone is 12 mm and 11 mm respectively. It couldn’t inhibit Escherichia coli evidently. It could remove more than 90% of DPPH free radicals. According to the HPLC results, extract of the Strain 150103 (medium 1) is rich of secondary metabolites. The Strain 150103 (medium 1) is rich of secondary metabolites, has strong antibacterial and antioxidant activity in vitro, and deserves deep research.

Abstract:To understand the aluminum content of several common flour foods on the market, search the influence aluminum pollution causes, prevention policies for relevant departments and residents provides the basis for reasonable diet. A random sample of a central city in the major supermarkets, bakeries, restaurants do flour products, snacks and other food testing aluminum pollution. By comparison with relevant test and analysis; Circulate on the current social flour products, biscuits and instant noodles food aluminum content meet the national standard requirements, pastry food have a 50% overweight, Fried foods are all meet the requirements of national standards, the phenomenon of excessive seriously to the 2~3 times. The aluminum content of flour foods in the city of central is serious, and suggest take various measures to guarantee food safety.

Abstract:The sterilization effect of soy sauce under different conditions were studied, the optimal parameter is 130 ℃ maintained 15 s. Tracking and analyzing the degree of pollution with each process of sterilization- filling and diatomite, the result showed that the aerobic and anaerobic viable count of the sterilized sauce reached its peak after adding the diatomite in the frame filtering process, the total number of bacteria are 4.9×10³ CFU/mL and 3.1×10³ CFU/mL respectively, the diatomite is the contamination source and the filtration process is the main contamination point. Separation of contamination microbes in diatomite and finished deterioration sauce, analyzing theirs 16S rDNA sequence, they are identified as Bacillus licheniformis, Bacillus megaterium, Bacillus halodurans, that cause the finished sauce deterioration. These strains also appeared in the sample of diatomite, further evidenced the diatomite is the main contamination source. Base on this, the soy sauce manufacturers are suggested strengthening the microbial testing of diatomite, replacing diatomite frame filter with membrane filtration, preventing the deterioration of finished sauce caused by microbial contamination.

Abstract:The total polyphenol content in barley spent gains were analyzed by Folin-Ciocalteu method. The optimum conditions were investigated using gallic acid as standard. and were as followed: Folin-Ciocalteu reagent 1.0 mL, 8% Na2CO3 3.0 mL, developing temperature 25 ℃, reaction time 60 min, in darkness. Then the solution was detected at the wavelength of 760 nm. When the gallic acid was in range of 0～8 μg/mL, the concentration and the absorbance value had a good linear relationship. The regression equation was found as followed: y=0.121x+0.017 1, R2=0.999 2. This method had advantages of conciseness, good stability and high accuracy, which is suitable for analysis of polyphenol in barley spent gains.

Abstract:The broad-spectrum antimicrobial, extract minimum inhibitory concentration (MIC), bactericidal concentration (MBC) of the galangal extract were studied by Oxford cup method and double dilution method. This paper compared the minimum inhibitory concentration of the galangal extract with common food preservative sodium potassium sorbate’s, benzoic’s, meanwhile, the stability of galangal extract was studied through effects of light, temperature, pH, salt, sugar concentration. The results indicated that: the order of extracts antibacterial activity was as Staphylococcus aureus > Bacillus cereus > parahaemolyticus > Bacillus thuringiensis > B. Subtilis > Salmonella > Shewanella > E. coli. The Bacillus cereus MIC was 0.012 5 mg/mL, Staphylococcus aureus MIC was 0.098 mg/mL, E. coli MIC was 1.56 mg/mL, potassium sorbate MIC was 2.5 mg/mL, sodium benzoate MIC was 25 mg/mL. The test on stability studies of galangal extract has strong stability on pH, salt, sugar and temperature, while is unstable on UV light. Galangal extract has a wide range of antibacterial spectrum antibacterial. The antibacterial activity of galangal extract is stronger than potassium sorbate, sodium benzoate which is expected to become a new generation of green preservative.

Abstract:An easily-realized heat pump intermittent pasteurization machine was designed. Its structure and working processes were studied, and its key components were chosen or designed, including the bactericidal vessel, the hot water tank, the cool water tank and the heat pump. Based on detailed calculation of its working period and energy consumption, a comprehensive comparison was given between the heat pump intermittent pasteurization machine and normal pasteurization machine. The results show that the heat pump intermittent pasteurization machine has marked advantages: besides its long working life and high safety, the running power and energy consumption of the heat pump intermittent pasteurization machine is about 1/4 and 1/5 of those of the normal pasteurization machine with little difference between their initial cost.

Abstract:Targeting at the horizontal tank with jacket from a certain project as the research subject, applying the finite element software ANSYS Workbench, the structural static analysis showed that under the full load and the snow condition the deformation and stress were similar and the reinforced rib had significantly effect on the tank. Meantime, the response spectrum analysis told that under the seismic condition the maximum stress occurred in the saddle, which was lower than the allowable stresses of the materials. The reliabilities of the tank were validated, and optimization method was presented.

Abstract:To predict vibration amplitude and trajectory of the TQLZ type reciprocating vibration screen. A dynamic model of the vibration screen was established, and the stiffness of the rubber springs was determined. A virtual prototype model of the vibration screen was established based on the rigid body dynamics analysis software ADAMS. By calculating the dynamic theory virtual prototype simulation, the amplitude and trajectory of the screen were gotten. The results showed that the theoretical calculation results of the centroid amplitude of the vibrating body were consistent with the results of the virtual prototype simulation. There was a certain angle between the vibration direction of the vibration body and the direction of the exciting force in the vertical plane. When then action line of the exciting force through the centroid of the vibrating body, the vibration amplitudes of each point on the vibrating body are same basically. The vibrating body done reciprocating linear motion was along the direction vibration without rotation about the centroid. The results lay a foundation for research on the vibration force offset centroid type vibration screen and optimal performance for the vibration screen.

Abstract:Dynamic load sharing property optimization of a 2K-H planetary gear reducer is carried out based on genetic algorithm and the bending torsional coupling model of the planetary gear train. Some design parameters which have significant influence on the load sharing property of the reducer are chosen by using the method of numerical calculation about the dynamic response. According to principle that parameter is easy to modify in actually engineering project, clearance of the external and internal gear pairs are selected as design variables from the above chosen parameters. According to the clearance region of a gear pair in actually engineering project, the scope of design parameters is fixed. A global optimum clearance of the external and internal gear pairs are gotten by using genetic algorithm, and numerical test proved that the load sharing property of the planetary gear reducer improve significantly after optimization.

Abstract:葡萄酒储藏工艺是由其酿造方法决定的，其中温度和湿度是酒储藏极其重要的参数，恒定的温湿度环境是储藏出高品质酒的必要条件。文章基于带冷凝热回收的直流变频恒温恒湿机组，提出PID串级控制的热湿分控方法，通过试验研究该机组的运行特性，结果显示该方法能够实现对环境温湿度的精确控制（温度±0.2 ℃，相对湿度±3%），可满足小型葡萄酒储藏室的环境要求。

Abstract:In order to solving the problem of feeding machine barrel steam heating, the material liquid temperature control precision and anxious burnt phenomenon, using hot water instead of steam of the material liquid to increase temperature compensation control, the barrel structure is improved, heat exchange area is increased, and the liquid temperature rise time has been shorten. The results show that: the liquid temperature has been controlled in the range from 40 to 50 ℃(control accuracy ±2 ℃), and the liquid to be heated up to the set temperature reduces the time that is spent more than 30%.

Abstract:Improvement was made on the cigarette paper sizing system of ZJ17 cigarette machine. The gear pump and the mass flow meter is between the original rubber cylinder and spray nozzle, and through the PLC controller to control the servo motor to drive the gear pump, the mass flow meter tracking feedback, the sizing of cigarette paper uniform stability. Application effects showed that the standard deviation of a cigarette machine sizing decreased from 0.17 mg per cigarette to 0.02 mg per cigarette, different equipment sizing from the original difference 2.35 mg per cigarette reduced to the maximum difference 0.30 mg per cigarette after improved, and the cigarette sensory quality stable and consistent. The improved sizing system design has a very strong market value in use.

Abstract:Acording to the problems in traditional grain food ration filling machine, and from the automatic machine hardware designs, algorithms, software design, anti-jamming design of multiple perspective, quantitative packing of fuzzy-PID control algorithm of dynamic weighing, and optimal chip disposal procedures, simplified the peripheral hardware design and reduced development costs. Field test results show, the new packaging control machines is stable, divide errors reduced by 94.6%, and can meet the needs of grain food production.

Abstract:This article states the reform of the commercial automatic-multifunction frying machine with both machine design and automation technology, which aims to achieve the frying foods being fed in and out automatically as well as the oil-water separation for oil saving. It proposes the overall solution and the general design of both mechanical part and electrical control section, and elaborates on the automatic control device of water for oil-water separation, reduction gearbox, mechanism of chain and chain wheel, driving shaft coupler and bearing block, claw structure for catching fried food. This reformed device will have bright application prospect for it can economize on manpower efficiently, control the temperature and time when frying the food, and reduce oil consumption.

Abstract:结合目前胡椒加工现状，为了降低劳动强度，提高生产效率，改善产品质量，设计一种湿胡椒脱粒去皮机械设备。该设备主要由脱粒装置、划痕装置、微波处理装置、去皮装置，以及筛选装置5个部分组成。采用电动机提供动能，能有效减少噪音，经过模拟实验验证，该机器能实现对湿胡椒的脱粒去皮，工作效率能达到100 kg/h。

Abstract:In order to solve the sorting technology problem in food production caused by more kinds of food and the big differences, and based on the parallel robot and visual technology, operation scheme of the sorting system was designed. At the present, the sorting system of domestic and foreign technology of the design is not mature in the area of complex packaging and small volume of food. According to the functional requirements of high-speed robot vision system, the hardware system of different food location and classification is more accurate, and complete the software design of control system. Through the research on the system that it can meet the design requirements, and improve the sorting and packaging efficiency of small food effectively,as well as reducing labor intensity.

Abstract:The pastry cream in the food industry is fast moving consumer goods, having a thick, thick, sticky characteristics. According to the characteristics creamy food processing, and combining computer technology, designed cream printer program, including the power module, control module, execution module and driver module 3D. The program which draws on jet technology, three-phase machine control technology solve that the cream is not easy mobility, to ensure ease of cleaning. In the design of equipment and facilities mature organic combination. And key components and technologies make specific instructions.

Abstract:The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO₂ maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL activity during the storage period. Thus, 0.3 MPa HPCD treatment has positive effects on improving the quality and colour of button mushrooms.

Abstract:The enzymatic browning of pear juice was one of the major technical challenges during storage and processing. It reduced the value of pear juice such as the appearance, flavor and other quality. In this paper, crisp pear was selected as material. The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid, calcium chloride, citric acid, β-cyclodextrin, EDTA and their combination were studied. The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid> calcium> citric acid> β-cyclodextrin> EDTA within the range of concentrations selected. And there was a synergistic effect among ascorbic acid, β-cyclodextrin and EDTA. The optical conditions by the orthogonal experimental design were that ascorbic acid concentration 0.10%, β-cyclodextrin concentration 0.4% and EDTA concentration 0.08%. It could not only protect polyphenol in juice, but also reduced the PPO activity to 9.6% compared with that without incorporation of anti-browning agents. Under these conditions, the pear juice product with a high color value could be obtained.

Abstract:Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at (5±1) ℃ and RH 85%~90%. The results showed that Ramulus cinnamomi extracts significantly reduced decay rate, weight loss rate and MDA content of fruits in comparison with the control group after 30~90 days cold storage. At the same time, the extracts treatment could also delay the degradation speed of total soluble solids (TSS), titratable acidity (TA), Vitamin C (V_C) and total sugar content, keep higher SOD, PAL, POD and PPO activities in comparison with the control group, which suggested that Ramulus cinnamomi extracts effectively maintain the postharvest quality and flavor of fruit and play a good role in the fresh-keeping of Xinyu tangerine.

Abstract:The quality changes of leisure dried tofu was investigated during storage under room temperature. The results showed that: the quality of dried tofu was getting worse with duration of storage time. From 60 to 90 days, the component contents and texture of dried tofu changed slightly; As time was prolonged from 90 to 180 days, there was significant change in contents and texture. Moisture decreased sharply, protein and fat increased significantly, carbohydrate decline gradually; the hardness, chewiness, cohesiveness increased, and resilience decreased. It was concluded that the change of texture is mainly caused by component contents of dried tofu, the hardness and chewiness were the key indicators of quality of dried tofu during storage.

Abstract:In china, aviation logistics transportation is best choice in. long distance transportation for Waxberry. The waxberry is perishable fruits, so the preservation time is shorter, and the storage conditions are strict. In this paper, combining with the characteristics in cargo of plane, which type is domestic air transport usually used, and analysis the temperature of the environment, encountered the size requirements, air cargo specification and other problem in waxberry aviation logistics transportation process. The waxberry aviation logistics packaging should be constant temperature container, enclosure to be rounded handle, design buffer structure in the packaging, and mark transport requirement in the face.

Abstract:Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.

Abstract:To establish the extraction technology of polyphenols from lotus root, the polyphenol yield and DPPH free radical scavenging rate were investigated to optimize the technological parameters. Then, the polyphenol composition and antioxidant activity of extracts were comparatively analyzed. The parameters of technology A optimized by polyphenol extraction yield were as follows: volume ratio of hydrochloric acid to methanol was 2278 (VV), homogenization time was 6.8 min and homogenization speed was 10 500 r/min. Those of technology B optimized by DPPH free radical scavenging rate were as follows: volume ratio of hydrochloric acid to methanol was 1981 (VV), homogenization time was 8.6 min and homogenization speed was 9 100 r/min. The effects of experimental factors on polyphenol extraction yield and DPPH free radical scavenging rate could be both ordered as: hydrochloric acid to methanol > homogenization time > homogenization speed. Technology A showed a higher extraction yield (165.85 mg GAE/100 g·FW) than technology B (P<0.05), and their IC₅₀ values of DPPH free radical scavenging were 4.75 and 6.83 μg GAE/mL, respectively. The results indicate that technology A better fits the extraction of antioxidant polyphenols from lotus root.

Abstract:A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of FOS was 93.7%, the permeation flux was 10.8 L/(m²?SymbolWC@h), the purity of glucosefructose was 63.84%. The optimum conditions for purification of macroporpus resin were temperature of 60 ℃, volumetric flow rate of 1.5 mL/min, pH of 6.0～6.5 and the type of 95 fructooligosaccharides recovery rate was 83.26%.

Abstract:Taking the absorbability and desorption properties as parameters, the purifying conditions of polyphenol from Synsepalum dulcificum seed by macroporous resins, compared with five types of macroporous resins were investigated. The result showed that the X-5 macroporous resins was the best one. Through a nonlinear curve fitting with the Langmuir adsorption models, it was found that the fitting degree of adsorption isotherm and Langmuir function curve was very high. The optimal adsorption process conditions were as followed: pH 5.8, 1.0 mL/min adsorption velocity. Besides, the best desorption conditions were: sample volume 100 mL, desorption velocity of flow 1.5 mL/min, dynamically elute with 50 mL concentration of desorption soluntion 70%. After being separated and purified by resin, the polyphenol content improved about 2 times and total antioxidant capacity significantly improved about 2.5 times. The method can be used for purification of polyphenols from Synsepalum dulcificum seed.

Abstract:For finding a rapid and environmental friendly way to extract zymosan (beta-1,3-glucan), a method was established by microwave-assisted heating at low alkaline concentration, which was using the cell wall as a raw material and based on traditional enzyme alkaline. Extraction process was optimized by using response surface method, the optimum process conditions for quadratic regression model analysis were as followed: microwave power 420 W, heating time 5 min; the quantity of enzyme 2 550 U/g. Under this condition, the total sugar value could reach 87.44%, and the verificatio n results was 87.94%.

Abstract:The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature and vacuum drying temperature. The prepared purple sweet potato raw granules under the conditions have better color, high anthocyanins and aromas are retained.

Abstract:The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of amino acids and Maillard reaction changed unsteadily. Stewed rabbit with different levels of pepper had the similar volatile compound profiles except volatiles from pepper. Pepper changed the proportion and composition of volatile compounds. Compared with the control group，the new volatile compounds of stewed rabbit, including alcohols, ketones and alkanes, were found. This may due to the addition of pepper. Chromatographic area and variety increased with the increase of pepper addition level. The chromatographic variety obtained the most when the addition level of pepper was 0.30%.

Abstract:A CFD numerical model was established to simulate pasteurization process of beer in glass bottle. The solid-liquid coupling complex conjugate heat transfer system was established and the change of the temperature field in the complete heating cycle of the beer in the bottle was got based on Fluent. The parameters of pasteurization process was designed under the working condition that the production capacity was 36 000 bottle/h. It has been shown that the total time of process was 60 minutes and the soaking time was 11 minutes. Through the CFD numerical analysis, the change of the temperature of the eleven temperature zone was got. The outlet temperature of the beer is 30 ℃, which was significantly smaller than 35 ℃ and up to the standard of PU in the beer production process. It was validated that the numerical model of eleven temperature zone was correct through the experiment and it provides a data basis for the parameters of the production process.

Abstract:Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. Response surface methodology(RSM) was employed to maximize the growth rate of flavonoids (Y₁)and alcoholic content(Y₂) on a central composite design in involving 3 factors(fermentation time, sugar content, fluid loading volume) at 3 levels. The optimal technological conditions could be concluded as follows: sugar was 19 °Brix, fermentation time was 7 d, loaded liquid was 80%. Eventually, the optimum fermentation conditions was: adding 5 g onion powder in flavonoid-rich broth, adjusted pH to 4.0, sugar was 19 °Brix, the solution volumn with onion powder was 20 mL, fermentation time was 7 d, loaded liquid was 80%. In the validation test of the response surface method, the growth rate of flavonoids reached to 48.76%, flavonoids content achieved to (1.24±0.06) g/100 mL in onion wine. The alcoholic content can be achieved at 11.1%(V/V)，which can meet the requirements of the plant liqueur.

Abstract:A homemade gas-flushing device of MAP has been introduced in detail. The device has made various needed gas mixture by measuring flow. All the components of the device can be bought in the market. Without any mechanical processing all the components can be directly used to making the device. The precision of this device was ±2%. The device was suitable for the test of meat packaging and edible fungi packaging, but not suitable for the test of fruit and vegetable packaging, for the limit of the measurement range of the float meters.

Abstract:The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.

Abstract:Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.

Abstract:Camellia oil is one of the four major woody vegetable oils in the world, which play important roles in prevent cardiovascular disease, anti-tumor, antibiosis, anti-inflammatory, hepatoprotection, antioxidant and immunomodulatory. With the rapid development of Camellia oleifera Abel plantation, an efficient camellia oil processing technology must be further improving. The latest research and application of extraction technology of camellia oil by press, solvent extraction, supercritical fluid extraction, aqueous extraction, aqueous enzymatic extraction, and their advantage and disadvantage was introduced in this article, which provided a reference for research a promising extraction technology of camellia oil due to nutrition, safety and economy.

Abstract:Recently, the problem of heavy metal pollution has attracted many attentions in global scale. The problem of heavy metal contamination in fresh and processing shellfish products is urgently to be solved due to their strong ability of heavy metal enrichment. As the only existing natural alkaline polysaccharide, chitosan has strong ability of heavy metal chelating. In this paper, the molecular structure characteristics and adsorbent mechanism of chitosan in absorbing and removing heavy metals are analyzed. The importance of biological adsorbent on the removal of heavy metals was discussed in this paper. It was investigated of chitosan on heavy metals removal for economic shellfish products, such as oysters and scallop. Finally, considering the industry and cost requirements, suggestions for the future research on the topic of heavy metal removal from shellfish are proposed.

Abstract:Sesame( Sesamum indicum L.）is a widely grown oilseed crops. Sesame meal is a by-product of oil industry. Sesame meal contains plentiful protein which is a good source of sesame bioactive peptides. The current work reviewed the preparation, purification, structure and biological activity of sesame bioactive peptides and discussed its further research development, aimed to provide the references for the related research.

Abstract:Soybean bioactive peptides, which is prepared from soy protein by hydrolysis and purification, is one kind of mixture of small molecular peptides, which composed of 3 to 6 amino acids and have excellent bioactivity. The physiological health functions of soybean bioactive peptides in antihypertensive, antioxidant, anticancer and hypolipidemic were also described. It provided a reference for the further study of soybean bioactive peptides as functional food additives.

Abstract:The basic characteristics and recycling of liquor-making rice husk and relationship between rice husk and liquor-making were introduced mainly. The in-depth studies of liquor-making rice husk can be further improved the quality of new spirit from three aspects that include the total analysis of the physical property, the optimal selection of new varieties, and the innovation of the pretreatment methods. The purpose is to provide some new ideas for future related research, and promote the development of the wine industry in the direction of ecological liquor-making.

Abstract:主要从控制算法和控制效果的角度，对当前国内外冷库制冷控制系统进行分析，根据控制系统在工程应用中的目的将控制系统分为单输入单输出和多输入多输出系统，并对比传统的PID算法和当前热门的智能算法，如：模糊控制、遗传算法和人工神经网络等在冷库制冷系统中的控制效果。在分析与比较前人工作的基础上得出目前广泛应用的传统算法无法达到的令人满意的效果，而智能算法虽然能够优化控制效果，但在实际工程应用中还需要改良等结论。并提出冷库制冷控制方法下一步的研究方向：实际应用中智能算法的完善、制冷系统的优化建模以及优化系统的解耦控制等。

Abstract:The parallel-plate electrode technique is widely used to evaluate physico-chemical properties of agricultural products because of its high precision, convenience and non-destructiveness. Electrical parameters, such as impedance Z, equivalent capacitance C, admittance Y, quality factors Q, phase angle θ and dielectric constant ε that are detected by this parallel-plate electrode technique can be used to evaluate a food material’s physico-chemical properties, physiological status and quality. Various factors can affect these electrical parameters. Some examples include the environmental factors of temperature and pressure; the measuring conditions of voltage and frequency; and the internal factors of water content, salt content, ripeness, freshness and shape. Therefore, it has been established the principle of parallel-plate measurement, and demonstrated its applications; namely, in the nondestructive maturity detection of fruits and vegetables, the quality testing of liquid food and the determination of the physico-chemical components of other food products. This review provides reference for future research and applications in food quality determination using the parallel-plate electrode technique.

Abstract:Expounded the background of cleaning, evisceration and cooking of sea cucumber, introduced the current situation of sea cucumber on domestic and overseas, and analyzed their techniques contrastly. Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice, for slide sieve, bubble cleaning, evisceration by mechanical stimulation, continuous cooking and extruding. At last the development orientation of applications in the enterprises was prospected.

Abstract:The development of China’s tourism food safety supervision mechanism nowadays presented some new characteristics: the supervision system gradually being perfect, co-operating with tourism and tourism product development and being more open. By analyzing related policy and cases, tourism food safety supervision mechanism also comes up some problems: unclear function, un-perfect legislation, poor safety education, industry self-regulation and social supervision. As a consequence, suggest constructing a comprehensive supervision system, improving laws and regulations construction and strengthening safety education to regulate their relationship, behaviors of food management, improve the level of supervision, deepen the strategy ‘rule of law’, promote steady development of tourism economy.

Abstract:The safety comprehensive evaluation of genetic modifying food needs for reliable systems for safety testing, traditional food safety regulatory model is no longer suitable for the nerves hazards of genetically modified foods, the real hazards of multiple hazards, the possibility of hazards supervision. Facing with the issue of genetic modifing listed facing China, the author analyzes the comprehensive evaluation of the current domestic situation and genetically modified food safety regulatory issues, and proposes the improving regulatory measures. It is designed to be more reasonable and more effective solution to the issue of genetically modified food regulatory reference.

Abstract:The computer data technology plays a particularly important role in the management of food enterprises. In developed countries which computer technology and enterprise management level is in the advanced position, and computer data technology has been widely used in food enterprise management. In our country, the use of computer technology in food business management has also been a certain degree of development. However, because there are many problems on the use of computer data technology in the food enterprise management, for the popularity of data processing technology is not high, the lack of legal requirements, hardware and software technology is not high. Some corresponding measures should be taken, such as in the form of laws and regulations to promote the application of computer data technology, encourage the development of the computer data industry related to the management of food enterprises, strengthen publicity and education for small and medium-sized food enterprises etc. , and promote its further promotion.