Abstract:The resistant starch (RS) in enzymatic branch-chain elongated waxy corn starch (WCS) was separated by using in vitro digestion method. Then, the physicochemical properties and molecular structure of RS were characterized. The results showed that the morphology of starch was significantly changed after digestion, and irregular cracks appeared on the surface of RS. Moreover, the improvement of thermal stabilities of RS wasalso observed. These results revealed that the amorphous regions of modified starches were preferably to be hydrolyzed during digestion. Compared to modified WCS, the molecular weight of RS was profoundly decreased (6.03×10⁶～1.13×10⁸ g/mol). In addition, the peak value of branch chain length distributions of RS varied from DP 26 to DP 31, and the very long chains were almost disappeared. Thus, it was suggested that a particular region of chain is favored in formation of resistant starch.

Abstract:GC—MS was applied to identify the acceleration of oxidative products formed from linoleic acid stored at 60 ℃. Both volatile and non-volatile oxidates were focus on in the present study. The results showed that the oxidative products formed in the primary oxidation stage were continuously oxidized into volatiles (such as aldehydes, ketones, alcohols, furan, etc.) during the course of accelerated oxidation. The relative contents of Hexanal, (E)-2-Heptena, (E)-2-Nonena, (E)-3-Nonene-2-one, 2-pentyl Furan changed obviously before 12 h and they could be used as evaluation indices of the primary autoxidation of linoleic acid. However, the relative contents of (E, E)-2, 4-Nonadienal, (E, E)-2, 4-Decadienal and (E)-1-octene-3-ol changed apparently after 24 h and they could be used as evaluation indices of secondary autoxidation of linoleic acid. Thus, the present study uncovered the potential oxidative products and possible evaluation indices of linoleic acid autooxidative at different oxidative stages, and provided a theoretical basis for concrete approach and mechanism research for autoxidation of unsaturated fatty acids.

Abstract:Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the ultraviolet, infrared, fluorescence, X diffraction’s spectras of whitmania pigra polypeptides and polypeptide-zinc chelates, significant changes we found between the spectras, indicating the polypeptide structure produced a significant change after chelation reaction by adding zinc; Finally, according to the polypeptide and polypeptide-zinc chelate’s infrared spectrums and structure characteristic of metal-polypeptide chelates, a possible structure of whitmania pigra peptides-zinc chelates have been inferred.

Abstract:In order to determine the concentration of essential substances and functional properties of blueberry wine, antioxidant activity and anti-apoptosis of blueberry wine were analyzed with Caenorhabditis elegans (C. elegans) by feeding different kinds of blueberry wines. Based on blueberry wine, six feeding groups with different proanthocyanidin (PC) concentration and 14% alcohol were set. In same way, another seven feeding groups with different alcohol concentration and 3 mg/mL PC were also set. And the control group C. elegans only fed with E. coli OP50. All results were defined by testing the activity of antioxidant enzyme and apoptosis in C. elegans. It showed that PC is an anti-aging factor; the aging of C.elegans can be delayed at low alcohol concentration (< 10%). However, it can accelerate aging when the alcohol concentration was more than 10%. The results showed that blueberry wine with PC concentration of 3 mg/mL and alcohol 10% had an optimal anti-aging effect on C.elegans.

Abstract:Nutrition and solubility were evaluated by assaying amino acids composition, AAS, EAAI, NSI and TCA-NSI of hydrolysate from Urechis unicinctus body wall muscle. The results showed that there were all of 18 types of amino acids, and umami amino acids were rich. In umami amino acids, the highest was Glu, 218.263 mg/100 mL, followed by Gly and Ala, third for Asp. Hydrolysate had strong delicious taste and it was a good seafood seasoning base. AAS of EAA was at range of 96～141, and EAAI was 86.50. They showed that EAA was rich and hydrolysate had a high nutritional value. When pH was at the range of 4.5 to 8.0, nitrogen solubility index (NSI) was over 97%. Especially, when pH was 7.0, NSI reached the highest value 99.65% and TCA-NSI also reached 99.60%. Hydrolysate had a high solubility.

Abstract:Effects of sodium citrate were investigated on the growth, the serum biochemical parameters and intestinal flora of mice. Mice were randomly divided into four groups: control group, low-dose group (added 0.65% sodium citrate), middle-dose group (added 2.6% sodium citrate) and high-dose group (added 5.2% sodium citrate).The diet intervention lasted for four weeks. Stool samples and weight data were collected weekly, and the composition of intestinal microbiota and the serum biochemical parameters were determined at the end of the fourth week. Results showed that the addition of sodium citrate made the body weight of mice less than control group. And the high-dose group’s high density lipoprotein cholesterol (HDL-C) had a significantly increased. The beta diversity and the ratio of Fimicutes to Bacteriodetes were changed by intake of sodium citrate. At the genus level, Corynebacterium and Staphylococcus were detected in the high-dose group. Results indicated that the intestinal flora of mice could be affected by intake of high dose of sodium citrate.

Abstract:The biomass concentration estimated by the static feedforward multiplayer neural network of 5-5-1 topology and hybrid neural network - microbe growth model with five inputs of culture time, temperature, pH and dissolved oxygen and glucose concentration. The result showed that the static feedforward multiplayer neural network mean squared error (MSE) of testing samples 1.73×10^-3. And hybrid neural network - microbe growth model offered a much better generalization accuracy than that of single neural network model, with MSE of testing samples of 0.25×10^-3, it was found that there was some deviation between estimated biomass and actual values while microbe were growing in the stationary phase.

Abstract:The viscosity, foaming properties, emulsifying capabilitiy and synergetic action of Camelina sativa gum were studied by comparison to other gums. The results showed Camelina sativa gum solution in low concentration exhibited high apparent viscosity and good emulsifying and foaming properties. The viscosity of the compound gum increased sharply and the optimum ratio was 55 of Camelina sativa gum to xanthan gum, and 91 of Camelina sativa gum to guar gum. Camelina sativa gum improved the shear resistance and it could be well co-opperated with other gums. Meanwhile, the additive Camelina sativa gum had good properties.

Abstract:In order to preliminarily explore the causes of eggshell dark spots, the thickness, hardness, moisture and protein content of calcareous hard eggshell, and the thickness and protein content of shell membrane were measured in the normal eggshell and dark spots portion as well as no spots portion of dark spots eggshell, and the ultra structure was also studied results: The hardness of calcareous hard eggshell of dark spots eggshell was minimum, and its water content was maximum, which were highly significant (P<0.01) compared with other groups; However, there with no difference between spots group and the normal group. The thickness of calcareous hard shell was similar among the three groups, while that of shell membrane was highly significant (P < 0.05). In addition, protein content of calcareous hard shell of three groups had no significant difference (P > 0.05), while that of shell membrane of dark spots egg was much lower than the normal egg (P < 0.01). The result of scanning electron microscope showed that both the calcareous hard shell and shell membrane of dark spots group had more significant loose texture and porosity features than other groups. In conclusion, the formation of dark spots was mainly due to that the shell membrane under eggshell dark spots was thin with large mesh, resulting in moisture of the egg permeated through the shell membrane into the calcareous hard shell easily, and then the moisture was absorbed by calcareous hard shell, resulting in the formation of dark spots gradually.

Abstract:In order to reduce loss of alkaloids to improve chewing quality during the heat treatment process of areca, the dried areca were used as test materials to investigate the effect of factors about boiling wash and drying after wash as well as drying after flavoring on mass transfer of alkaloids in the shell of betel nut. Based on the mass transfer characteristics of alkaloids, the optimum parameters of heat treatment process were designed. The results showed that alkaloids from nuclear of areca will be dissolved out and transfer in the shell, then diffusing from the shell to the surface, the transfer and diffusion rate of alkaloids was closely related to the washing temperature and time, drying temperature and time as well as drying process. At the same time, the optimal process parameters for washing was that the areca were washed two times with 75 ℃ drinking water, each time for 50 min, the optimal drying process parameters after washing was drying temperature 50 ℃ for 80 min, and the optimal drying process after flavoring was that the first drying phase was 70 ℃ for 30 min the second drying phase was 80 ℃for 20 min, and the loss of alkaloids was 8.86%. The characteristics of mass transfer and the optimal processing parameters in the process of heat treatment can provide a useful reference for the processing of chewing areca.

Abstract:Near-infrared spectroscopy (NIRS) combined with two discriminative analysis methods including self-organization mapping (SOM) and support vector machine (SVM) were used for discriminant analysis of vinegar with different production year and brand. Continuous wavelet transform (CWT) was adopted for spectra preprocessing. Principal component analysis (PCA) was used for spectra dimension reduction and space distribution analysis. The results shown that CWT can effective eliminate spectra translation error. PCA can greatly reduce characteristic spectrum variables and improve modeling efficiency. For identification of vinegar with different production year, the CWT-PCA-SOM method can get 97.37% correct recognition rate (CRR), and the CWT-PCA-SVM method can get 100% CRR. For identification of vinegar brand, the CWT-PCA-SOM and CWT-PCA-SVM methods can obtain 100% CRR. Near-infrared spectroscopy combined with CWT-PCA-SOM and CWT-PCA-SVM methods can both obtain better analysis results for identification of vinegar with different production year and brand, and this method has good application prospect.

Abstract:A rapid and sensitive method was established for the accurate determination of patulin in fresh apples. Experimental parameters including extraction methods, mobile phase composition and flow rate for HPLC which always affect the sensitivity and analysis efficiency of the method were optimized systemically. The results indicated that solid phase extraction (SPE) techniques using functionalized polystyrene-divinylbenzene column (PEP) exhibited satisfactory recoveries comparing with other extraction methods. Under the optimized chromatographic conditions, patulin could be well separated from other impurities within 4 min, and detected with a wide linear range between 10-25 000 μg/L and a detection limit of 10 μg/L (S/N=3) using acetonitrile/water (90:10, v/v) as mobile phase, 0.8 mL/min as flow rate. The proposed PEP-SPE-HPLC method was further applied to the determination of patulin in fresh apples in the range of 82.42%-95.57%, indicating it might serve as an efficient tool for the accurate quantification of patulin in food samples.

Abstract:Induced mutation of Lactobacillus plantarum fmb10 divided from pineapple was performed by Co⁶⁰γ, low-energy N⁺ beam irradiation, DES, EMS and composite mutagenesis, respectively, to enhance the antibacterial activity. The results showed that Lactobacillus plantarum fmb10 was sensitive to low-energy N+ beam and EMS irradiation, and a high-activity strain fmb10-Z with stable inheritance and forward mutation was obtained after the treatment of EMS-low-energy N⁺ beam composite mutagenesis. The bacteriostatic diameter against E.coli was increased by 23%, and the antibacterial activity of the mutant fmb10-Z was increased 1.5 times compared with original strain.

Abstract:The orthogonal array design methods were applied to analyze the influence of H₂O₂ volume/HNO₃ volume/microwave digestion time three factors and their interaction on the extraction of Cd，select an optimized progress to extract Cd from shrimps. The experimental results showed that when H₂O₂ volume was 1.0 mL, HNO₃ volume is 5.0 mL, microwave digestion time was 13 minutes and 46 seconds, under these conditions，the contents of Cd reached 0.497 mg/kg. Determination of GBW10050 (big shrimps) showed that contents of Cd have the same results with standards values. Method limits of detection were obtained within the range of 0.01 μg /kg，the precision for this method was better than 5%. It allowed simple, rapid, sensitive and accurate determination of Cd in shrimps.

Abstract:Spectra data of the 101 loquat samples were obtained by using NIRS and the TSS, titratable acid, Vc of the samples were determined by conventional chemical methods. The mathematical pretreatment methods were used as spectral preprocessing options, and then the calibration models of TSS, titratable acid and Vc were established respectively by PLS. By using these models, the TSS, titratable acid and Vc in the validation sets can be predicted. The Rp2 are 0.906, 0.745, 0.554, RMSEP are 0.628, 0.048, 2.23 respectively, and the RPD of TSS is 3.31. Thus, the calibration model of TSS can be used for the actual detection. The RPD of titratable acid and Vc are 2 and 1.52 respectively. The content of titratable acid and Vc in the loquat can be tested by NIRS. However, the detection accuracy remains to be improved.

Abstract:The mode of on-line payment consumption has already entered the public life, bringing a lot of convenience for us. The process of payment usually carries vital deal information, and online payment is easily to get and convert this information. Food safety traceability of tourist areas can make full use of the characteristics of online consumer payment, from which we can overcome the problems of safety information flow is easily broken and difficult to carry caused by cash transactions. Based on the convergence of online payment, tourism food safety and feedback information, we should complete food supervisory platform, use big data to analyze technology and artificial intelligence technology to improve supervision, early warning and emergency measure, serve the need of comprehensive supervision and promote the level of social supervision.

Abstract:Food enterprises have the ability to guarantee food safety, will inevitably lead to the interests of the stakeholders to make a choice of behavior, which can affect the interests of enterprises, and ultimately reflect the financial performance of enterprises. By examining the function of food safety in the financial performance of enterprises, it can be found that the food safety affects the attitude of the consumers, the government and the public opinion, so that food companies can improve the financial performance. Therefore, financial performance has the function of promoting food enterprises to fulfill their food safety guarantee responsibilities. However, due to the influence of many factors, the financial performance of enterprises to fulfill the functions of food safety guarantee responsibility may appear to be a case of loss. These factors include the contradiction between short-term performance and long-term performance, the lack of information disclosure system and the lack of social responsibility consciousness of food enterprises. Therefore, it is necessary to take corresponding measures to construct financial performance to improve the performance of the food safety guarantee responsibility of food enterprises.

Abstract:Based on the analysis on demands of fruit-vegetable juice processing, and advantages and disadvantages of some typical industrial press machines, the technical solution of a new-type continuous stack-up juice press was presented. The mechanical structure and working principle of the juice press were illustrated in details. Besides that, based on the basic filter-press unit, an experimental machine was created to proof this technological solution. And then experiments with pressing Ralls apples juice were done in the experimental machine. The experimental results show that when the driving motor rotates around 600 r/min, the juice yield rate is 81.16%, and the average value of the pressure force in the entire filter-press passage is about 1200 kilopascal. Meanwhile, the quality of pressed juice is good for preserving most nutrients of raw materials. This is significant to promote the development of agricultural commodities processing industry.

Abstract:In order to achieve robot self-navigation, based on the inverse kinematics solution of D-H method, the navigation analysis of food material grabbing robot is carried out and the robot navigation positioning solutions were obtained. Through the combination of hardware and software of the robot, the automatic navigation control principle of the robot is described in the form of STL statement, realizing the robot positioning calculation. The efficiency and stability of robot navigation system are verified by practical production, which proves that it was well suited to food material grabbing production line.

Abstract:The axisymmetric thin walled housing model for the thin-walled housing of YPG-22500 flour pressure spray dryer was established, and the typical equation of energy method based on the thin-walled housing theory under the elastic-plastic deformation was listed, and the calculation method and condition on strain strength and deformation stiffness were also given. According to the assuming boundary condition on both ends of the housing and to the working environment of cycle fatigue and to the actual situation of materials line hardening, integrated the typical equation successively by the computer to obtain the numerical approximate solution matched the requirement and the key parameter curve, the conclusion which was very closed to the experimental results. That the ratio of the dimensionless variables u-(ε-) had little affection on the ratio of geometry parameters of the thin-walled housing and displacement between the both ends of it was pointed out in the paper. The problem of Elastic-plastic strain strength and the deflection calculation which were met in the industrial design of large thin-walled housing vessels under the pressure load was more reasonably solved.

Abstract:The models of Rubber Roller Husker Vibrating Feeder and rice particle are obtained through the discrete element analysis software EDEM. Simulate the movement of material flow in the vibrating feeder by setting up the corresponding parameters. The average speed of single particle is 0.22 m/s roughly under the theoretical parameters, and the average velocity of material flow is around 0.24 m/s. The trajectory is achieved and the feeding uniformity is discussed. In order to verify the feasibility of the simulation results, adopt vibration meter GM63B to measure the actual velocity of material flow under the different amplitude in the experimental vibrating feeder, which can provide reference for analysis of material flow in the new vibrating feeder design.

Abstract:Facing with the problem that manual cleaning for bay scallop is Labor-intensive, low efficiency，poor health conditions and the demands of industrialization and mechanization production. A kind of double-brush-roller and high-pressure gas spraying combined washing machine was designed, which was efficient and energy saving. It solved the problem that the survival rate of scallops cleaned by high-pressure water. It has been determined that on the premise of scallops cleaning effect and the efficiency, the highest cleaning degree of removing impurity could reach 3.848% and the survival rate could reach 98% under the parameter combination, that the roll core distance of the upper and lower roller brush of two adjacent rows is 111 mm, the speed v₁ of the brush rollers on both sides of the next row is 120 r/min, the speed v₂ of the brush roller under the middle row is 360 r/min, the speed v₃ of the upper brush roller is 200 r/min. It provides the reference value and a great significance in guiding production for the determination of the main parameters of the key parts which determine the scallop cleaning effect.

Abstract:Based on the previous research of small batch of grain drying process, exchange the batch type recirculating grain dryer tube for heat exchanger with plate heat exchanger, with easier access to 100 DEG C high temperature steam instead of 800 DEG C flue gas, at the same time, plate heat exchanger can also adopt a more efficient material. Finally, using the matlab optimization toolbox for plate heat exchanger model optimization, under the guarantee for thermal efficiency unchanged, the size of the heat exchanger was optimized. Research has shown that after improvement is higher than before the heat exchanger in heat efficiency, and reduces heat exchanger area and the waste materials.

Abstract:Considering the paste and wine can not meet the effect of the artificial bending due to the single structure and poor controllability of the existing Daqu liquor knee-piece bending press machine，which result in the discordance of the Daqu overall tightness. A new multiple-points flexible controlled bending press machine was designed. A multitude of hammers in different combinations repeatedly and multiple-points with flexibility crowed and sheared the block, which simulated the artificial start-pressing and block-making, so that better effect of the block with moderateness and uniformity could be achieved. The key component of which supporting plate structure was optimized and analyzed the static characteristics by using the Workbench finite element software， using the Design Explorer optimization module variable parameters of the multi-objective optimization, the mass of the supporting plate was reduced 24.6％. Through the optimization design of the main components, under the condition of meet the curved piece of process parameters, the weight of the whole machine lost significantly compared to the original designed scheme, as well as a more compact structure and better comprehensive performance of the machine was achieved.

Abstract:According to the shortcomings of traditional detection system of slow speed and low efficiency, demonstrated the feasibility based on the computer vision of empty beer bottle detection image acquisition technology, and discussed the methods of image acquisition technology to achieve, discussed the basic technical route of system, established the system framework, and analyzed the main problems need to be solved in the research. To overcome the disadvantages of manual detection and improve the efficiency of empty bottle detection, it plays a great role.

Abstract:In order to solve the problem of low efficiency of the whole production line and cannot fully meet the demand for flexible production in the process of tobacco processing, a new type of multi head and flexible multi-function tobacco feeding optimization and reconstruction scheme was put forward. The application results show that the production is more flexible and the storage tank quantity is reduced by 20%, which meet the flexible production goal, and save the investment cost of equipment RMB 383,400 yuan.

Abstract:The cigarette packet under the pressing device of the CH wrapper is easy to be friction scratch by conveying belt, when the equipment is stopped. In order to solve this problems, the pressing device was improved as following： ①between the hinge and support are connected by threads into elastic connection; ② when the CH wrapper is stopped, the pressing device is a cylinder lifting left the cigarette packets without pressure of the cigarette package. The results of application showed that the new device can guarantee the normal operation of equipment, and effectively solves the cigarette packets and conveyor belt friction scratches problem, the number of packets being scratched reduced from 8 per shift to 0, the package quality and the efficiency of equipment were improved.

Abstract:According to the low flavoring accuracy in the traditional frequency conversion feeding pump drive system,the the feed pump drive system was improved, the servo motor system was used to drive the liquid feeding, and the control program is optimized. After the modification of the system, the cumulative added essence increased from 0.09% to 0.15%, to ensure the uniformity of spiced charging, improve the product quality, reduce the production cost.

Abstract:“Hongyan” strawberry was selected as test materials, with the storage temperature of 4 ℃, humidity of 85%~95%, to detect the strawberry freshness based on flavor. Electronic nose (e-nose) and the single ethanol sensor were used to collect the odor of strawberry during storage period. The strawberry was divided into four stages based on the changes of sensory evaluation score and Principal component analysis. By using the partial least squares discriminant analysis (PLS-DA) and classification support vector machine(SVM-C), the model of fresh degree of strawberry was established based on odor discrimination. The overall accuracy for modeling group and validation group were respective 84.2% and 88.3% based on PLS-DA. The overall accuracy for modeling group and validation group were 99.2% and 97.7% respectively, based on SVM-C method. The overall accuracy for modeling group and validation group were 83.3% and 86.70% based on PLS-DA method, 90.8% and 90.0% based on PLS-DA method. This research can supply technical help to monitor the freshness of strawberry change during storage and transportation.

Abstract:To study the effect on preservation of sugarcane juice with chitosan and lemon juice, the mass fraction of chitosan, sterilization temperature, sterilization time and dosage of lemon juice were studied by the single factor, then L₉(3⁴) was designed. The preservation effect were determined by the change of physicochemical characteristics (pH, Vc content, sugar content, acidity and soluble solids) and sensory evaluation of the sugarcane juice, meanwhile the samples were characterized by ultraviolet spectrum. The result showed that the best combination were the mass fraction of chitosan of 1%, the sterilization temperature of 90 ℃, the sterilization time of 25 min and the dosage of lemon juice of 3.0 mL at room temperature. Under the conditions, the sugarcane juice could be preserved for 9 days. Compared with the fresh sugar cane juice, the texture and viscosity did not change, and they all had a strong absorption peak of ultraviolet spectrum (UV) in the range of 190～339 nm. Under the same processing conditions, the UV absorption peak range of samples that the preservation effect was better and broader than the worse.

Abstract:Using accelerated shelf life test method, by improving the different barbecue flavor salt storage temperature and speed up its quality changes, moisture content, total number of colonies, coliform group in different barbecue flavor salt was determined to predict its shelf life through the analysis shelf life model. Results show that the different spices and amount is the main reason that influence the shelf life length, among them, the shelf life of spicy barbecue flavor salt is the longest (298 d), followed is hemp and spicy flavor of barbecue salt (284 d), cumin flavor of barbecue salt and garlic flavor barbecue salt is the shortest, 188, 174 d, respectively.

Abstract:With 1.5% of pomegranate peel extract (PPE) as antimicrobial agent, polyethylene resin (PE) and polypropylene resin (PP) as base material, PE, PPE—PE, PP/PPE—PE active films were prepared and their basic properties were investigated. Pork stored at refrigeration (4±1) ℃ with PE, PPE—PE, PP/PPE—PE active packaging films, and the effects of preservation were evaluated by total viable count (TVC), total volatile basic nitrogen (TVB-N), pH value, thiobarbituric acid (TBA) value, drip loss and sensory scores. PPE—PE film was 1.96 times the oxygen transmission rate of PE film, 4 times of PP/PPE—PE film. PPE caused the light transmittance of PE film decreased, haze and tensile strength increased. On 6^th day, the total viable counts (TVC) of pork samples in PE group increased to 6.54 lg (CFU/g) from 3.54 lg (CFU/g), while TVC of pork samples in PP/PPE—PE and PPE—PE Group exceeded 6 lg (CFU/g) on day 8. PP/PPE—PE and PPE—PE active packaging films can extend the shelf life of by approximately 2～3 days, compared with control treatment. And the preservation effect of PP/PPE—PE active packaging film was relatively better than that of the PPE—PE active packaging film.

Abstract:In order to find the best way of physical preservation and storage conditions of xin 2 in Akesu, using aluminum foil packaging, Inflatable packaging, vacuum packaging to wrap the walnuts were stored in low temperature (4 ℃) and room temperature (25 ℃), and controlled trial. Determining the acid value, koettstorfer numbe, iodine number, glucosinolates barbituric acid value, the peroxide value, the activity of lipase, peroxidase, catalase activity of oil from walnut, which change made as oxidation quality evaluation index, to study the difference of the changes of the indexes of different storage conditions using variance analysis. The results showed that: with the extension of storage time, acid value, peroxide value, saponification value and SOD activity overall upward trend, the iodine value decreased, MDA value and CAT activity was first increased and then decreased, POD activity decreased first and then increased; And the difference between the evaluation indexes of walnut significantly (P<0.05) with the extension of storage time, the difference effect of evaluation index for the packaging of the walnut quality significantly (P<0.05), Calculated vacuum packing in conditions of low temperature (4 ℃), new 2 walnut meat can store 80 d, thus packaging treatment can maintain the characteristics of fresh walnut effectively.

Abstract:To investigate the physiological mechanism of exogenous ethanol vapor regulation of senescence of postharvest snap bean, the effects of related-senescence physiological indexes of postharvest snap bean applied ethanol (1.5 mL/kg and 3 mL/kg) vapor was studied with a snap bean (Phaseolus vulgaris L. var.chinensisHort.) cultivar WuChang snap bean, with the treatment of clear water vapor as control, and treated materials were stored at room temperature (23 ℃±1 ℃). The results showed that exogenous ethanol vapor significantly reduced the activity of LOX and PPO in snap bean during the storage, and postponed the increase of MDA content. Furthermore, ethanol vapor delayed the peak of CAT and POD activity, and the activity of SOD was induced, which suppressed the synthesis of O^-₂. These findings indicated that there were the difference between both does of ethanol, and that 1.5 mL/kg ethanol was favorable to the normal metabolism of active oxygen and reduced the level of lipid peroxidation, which suspended the speed of snap bean senescence during the storage.

Abstract:In order to study polysaccharides of lettuce stem, lettuce stem was used as materials to prepare water soluble polysaccharides with the method of water extraction-alcohol precipitation. Monosaccharide components and immunomodulatory activities of polysaccharides were measured by using HPLC and administration route of RAW 264.7 macrophage cells. The results demonstrated that lettuce stem polysaccharides were mainly composed of galacturonic acid, galatose and arabinose in a mole ratio of 22.6030.4217.88. In the range of 5～200 μg/mL of test concentrations, lettuce stem polysaccharides significantly promoted the proliferation, phagocytosis and NO product of RAW264.7 macrophage cells, which suggested that lettuce stem polysaccharides had a immunomodulatory activity. All the results provided a theory evidence for high utilization and product development of lettuce stem.

Abstract:The optimum condition of ultrasonic extraction of Polygala tenuifolia Willd. Polysaccharide (PTP) was investigated. The results showed, the optimum condition was ultrasonic extraction time 30 min, ultrasonic extraction, temperature 67 ℃, ratio of water to raw material 101（mL/g）, and extraction 2 times, the yield of polysaccharide was（5.87±0.21）% (n=3). IR spectra predicted PTP had typical characteristic absorption peaks which were neutral polysaccharide and free from urinic acid. In vitro antioxidant activities showed PTP had effects on DPPH radical and hydroxyl radical.The IC₅₀ of it against DPPH radical and hydroxyl radical was 0.83 mg/mL, 1.29 mg/mL.

Abstract:Neferine was studied as object in this study. Using total reducing power, hydroxyl radical system, superoxide radical system, DPPH system, and schaal oven-storage test to study the antioxidant activities and antioxidant activity in rapeseed oil of neferine from lotus powder, which prepared by HSCCC. The results showed: compared with V_C, neferine showed better total reducing power and scavenging effect in free radical system, which its maximum scavenging rate of hydroxyl radical,superoxide radical and DPPH radical was 62.79%, 76.23%, 93.57%, respectively. In addition, different neferine dosage had both dose-effect on the relationship with the antioxidant effect of rapeseed oil. The study showed that 0.1% neferine had better effect than 0.02% TBHQ and 0.05% V_E, and 0.05% V_E got the worst effect.Moreover, combination of V_C, citric acid with neferine had a certain synergy effect to rapeseed oil, and citric acid’s complex effect was the best, V_C followed.

Abstract:By water soluble preparation of oligo peptide of fermented bean curd, physico-chemical analysis and amino acid composition analysis, through and ascorbic acid comparison ·OH, DPPH·, O-₂· free radical scavenging capacity, evaluation of fermented bean curd oligopeptides antioxidant activity of the oligopeptides. The results showed that the total protein content of fermented bean curd oligopeptides 85.47%. The amino acid composition of the rich, rich in antioxidant amino acids must amino acid content of 34.43%, with the total amino acid content of antioxidant activity was 30.5%; antioxidation experiment results show, fermented bean curd oligopeptides with free radical scavenging capacity and of ·OH, DPPH·, O-₂· free radical half inhibitory concentration (IC₅₀) was 5.8, 6.1, 9.7 mg/mL respectively. Therefore, oligo peptide has strong antioxidant activity in pickled tofu.

Abstract:A aether and n-hexane solution was used as mobile phase to preliminary extract β-sesquiphellandrene from ginger oleoresin by common silica gel column chromatography, and GC—MS was used for detecting β-sesquiphellandrene tracing. Comparison of different developing solvents of β-sesquiphellandrene and zingiberene on argentated silica gel G pre-coated plate, hexane-ethyl acetate (991)was used as the mobile phase to sepatate β-sesquiphellandrene, the results indicated that the GC—MS area percentage of the silica gel and argentation column chromatography product was 95.79% with 89.73% recovery. Through the HPLC detection of β-sesquiphellandrene peak sample, β-sesquiphellandrene was found its existence of UV absorption at 232 nm, and generally had no absorption at 262 nm the characteristic absorption of zingiberene.

Abstract:The freezing concentration of aqueos extracts feom the residual rhizome of Anoectochilus roxburghii has been investigated. The loss rate caused by entrainment of ice crystals and the rate of the freezing concentration were selected as the evaluation indexes to design the optimization of processing by the response surface methodology. The experimental results showed that the most ideal process were as the followed: the temperature difference between refrigerant and concentration 5 ℃, scraper speed 45 r/min, and freeze concentration time, 13.5 h. Under the conditions, the loss rate caused by entrainment o f ice crystals was 0.891 0% and the rate of the freeze concentration was 0.953 6 mg/(mL·h), and the comprehensive score was 0.796 1, which was the best comprehensive evaluation score in all.

Abstract:In order to optimize ultrasonic-assisted extraction of flavonoids from water caltrop pericarp, response surface methodology was used to acquire regression models for optimization of extraction temperature, extraction time and ethanol concentration based on single factor investigations. The results showed that this model reflected good relationship of the flavonoids yield and these factors. The optimal conditions for achieving the high extraction yield of flavonoids were temperature of 71.77 ℃, time of 37.96 min and ethanol concentration of 51.82%. Under the optimum conditions, the extraction yield of flavonoids reached 5.61% and fitted the models well. The obtained model could be used for extraction of total flavonoids from water caltrop pericarp.

Abstract:Instant wonton was prepared from wheat flour by hot-air drying on the basis of optimization by single factor on the dough recipe. And the orthogonal method was used to investigate the influence of monoglycerides, sucrose ester and composite phosphate on the rehydration rate, cooking lose rate and sensory evaluation. Meanwhile, response surface method was applied to optimize the steamed time, drying time and rehydration time in response to sensory evaluation. The results showed that the optimal dough recipe of instant wonton was: water of 42%, salt of 1%, wheat gluten of 9%; The optimal ratio of composite additives was: monoglycerides of 0.2%, sucrose ester of 0.3% and composite phosphate of 0.1%. The optimum condition of technology of instant wonton was as follows: steamed time of 3 min, drying time of 48 min, rehydration time of 5 min. In this optimized conditions can prepare hot-air drying instant wonton products with good taste and quality.

Abstract:The process of browning seriously influence the cider quality, but the glutathione producing by yeast can inhibit browning in the production and storage of cider. The glutathione (GSH) producing strain Saccharomyces cerevisiae Y18 was chosen as the starting strain, and after ultraviolet mutagenesis and diethyl sulfate mutagenesis, the strain highly producing GSH was screened by 96-well plates. Secondary screening was carried out by comparing fermenting power and GSH concentration after strain culture in shaker. The mutant strains Y18-20 GSH after screening by 96-well plates producing 46.8 mg/L GSH in the simulation of cider fermentation conditions, and it’s cell capacity of producing GSH is 8.95 mg/g which is 2.18 times of Y-18. The 96-well plates high-throughput screening method has the advantages of saving the economic costs, improving the filtering efficiency, and shortening the breeding cycle. The mutant strain Y18-20 producing high yield of GSH has better fermentation characteristics and genetic stability, and has a realistic significance to produce high GSH cider, control the browning of cider, and improve the quality of apple wine.

Abstract:The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis. Commercial sheet used as the control, sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke. The results demonstrated that compared with the control, many good aroma components increased in the treatment group, such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%. Some unfavorable components in smoke decreased, 4-Vinylguaiaco1 was decreased 100%. In the treatment group, sensory evaluation score was also significantly improved, aroma abundant and harmony,baking aroma richer, offensive taste and irritancy reduced,the quality of sheets have been significantly improved.

Abstract:According to the principle of dynamic balance of plant and animal protein nutrition, the new grain yogurt was fermented by the black sesame, black bean and corn, and free radical scavenging activities of grain yogurt were detected by the method of scavenging activities of α, α-diphenyl-β-picrylhydrazyl (DPPH) radicals and hydroxyl radicals, which commercial yogurt and unfermented grain juice were used to be compared groups. The results showed that the optimum manufacturing process of the grain yogurt was 10 mL/100 mL black sesame juice, 13.3 mL/100 mL black bean juice, 13.3 mL/100 mL corn juice, 7.9 g/100 mL milk powder, 5 g/100 mL sugar, 3 mL/100 mL inoculation density, 7 hours fermentation time, and 42 ℃ fermentation temperature. The product made by this condition was delicious and delicate texture with flavor of sweet and sour. The results of the free radical scavenging activities of grain yogurt were that the trend of increasing of the free radical scavenging activities of grain yogurt was with the increasing of the yogurt concentration. When the concentration of grain yogurt was 50 mg/mL, the scavenging rates of DPPH and hydroxyl radicals were (84.9 ± 0.10)% and (55.6 ± 0.12)%, respectively. When the yoyurt was in the same concentration, the free radical scavenging activity of grain yogurt was higher than that of commercial yogurt.

Abstract:The extraction of oil from Antarctickrill shell by organic solvent was studied in this paper.The effect of drying methods on krill oil qualities (Content of astaxanthin and acid value) were studied. In addition, the yield of oil, phospholipids, and astaxanthinwere compared while different extrantsolvents were used. Oil extracted from raw material processed by Freeze-drying hadthe highest astaxanthin content and the lowest acid value which made this method the best choice. When 95% ethanol was used, there were the highest yeild of krill oil, phospholipid and astaxanthin.With orthogonal experiment, the influence of material particle size, extraction temperature, extraction time, solid/liquid ratio on krill oil yield was studied and optimal technique parameters were as follows: particle size, over 60 mesh; temperautre, 50 ℃; Time, 30 min; solid/liquid ratio, 19. The highest oil yeild was (12.64± 0.02) %.

Abstract:The level of process and production equipment of dried Chinese noodle already has the characteristics of the modern food industry. This paper systematically states the dried noodle producing process and main technological parameters. And the characteristics and application of various types of equipments were also introduced. Furthermore, the main factors affecting noodle quality were analyzed. Finally, the development of processing technology and equipment of dried noodle was prospected.

Abstract:Food derived bioactive peptides are a series of specific functional hydrolysates of food proteins with relatively small molecular weight, containing deferent number of amino acid residues. And food-derived immunoactive peptides are those bioactive ones that play important roles on antibacterial, anti-inflammatory, and immunoregulation. Thus it is significant to investigate them because of their wide distribution and high bioactivities. The recent research status and the immune functions of immunopeptides are summarized. Moreover, some methods of producing immunoactive peptides were also introduced. Finally it is prospected that the research tendency of the immunoregulatory mechanism of immune peptides and their advanced utilization.

Abstract:In recent years, the carotenoids in nature are widely used in food, medicine, nutrition and health care industries due to the good biological activity and physiological function. And in order to meet the needs of human beings, the more and more studies on the regulation of carotenoid biosynthesis are emerging. In this paper, the effects of light, temperature and elicitor on the biosynthesis of carotenoids are reviewed, which is hoped that the production of carotenoids can be improved by external regulation in the production process.

Abstract:The present review was focused on the analysis of the present situation of poisonous and harmful residues of freshwater fish in Dongting Lake, the sources of pollution and the way of enrichment in fish so as to provide the basis for subsequent investigation and study, residue control of poisonous and harmful residual in lake and the construction of breeding strategy in freshwater fish. Finally, the prospects of research emphasis in this field and the main direction are concluded.

Abstract:Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO₄, CaCl₂ and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.

Abstract:The text summarized the design principle of high pulse generator and it application and prospect, analyzed it advantages and disadvantages round the world and concluded the difficulties in the design.

Abstract:In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.