Abstract:To investigate the physical characteristics of buckwheat (Fagopyrum esculentum Moench) seeds, ten physical characteristics of five buckwheat cultivars were researched on their seeds, shells and kernels. The results showed that buckwheat seed moisture percentage was 11.6%-13.4% and the size of more than 90% of buckwheat seed grains was 3.8-5.0 mm. The color values of L^*, a^* and b^* in kernels were about 1.8 times, 1.7 times and 2.6 times higher than those in seeds, respectively. And then the thousand grain weight of buckwheat seeds and the volume weights of seeds and kernels were measured to be 27.1-37.2 g, 578-698 kg/m³, and 699-795 kg/m³ respectively. Moreover, specific weight of seeds, shells and kernels were also valuated to be about 1.11 g/cm³, 0.61 g/cm³ and 1.13 g/cm³, and the weight percentage of shell and kernel accounted for seeds was 13.8%-19.2% and 80.8%-86.2% respectively. In addition, the thickness of seed shells and the gaps between shells and kernels were found to be about 0.18 and 0.09-0.12 mm, and the. seed kernel hardness was measure to be 1.07-1.26 kg. Therefor, different buckwheat species showed relatively large differences in their seed moisture percentage, thousand grain weight, volume weight of seed and kernel, weight percentage of shell and kernel accounted for seeds, clearance between shell and kernel of seeds, and seed kernel hardness. Consequently, the commonality and specificity in seed physical characteristics among the different species might provide us some valuable information for the researches of the techniques and the adjustment of production process technologies in buckwheat hulling.

Abstract:The components of nutritional and functional ingredients in 7 kinds of tartary buckwheat were detected and comparable analysis in this paper. The mean contents of basic components (moisture and ash)，nutritional compositions (amino acid, fatty acid, starch and protein) and functional active ingredient (flavonoids, polyphenols and rutin) in 7 kinds of tartary buckwheat were determined. The starch contents varied from 60.23% to 65.44%, and there were no significant difference between different varieties, while the differences of slowly digestible and resistant starch (RS) starch (SDS) were large. The protein contents varied from 11.80% and 15.83% and no difference were found among different varieties. The contents of total amino acid shared the same trend with protein contents but the differences were bigger than that of protein content. The fat contents varied from 2.05% to 2.85%, and the contents of unsaturated fatty acid were found to be significantly higher than that of saturated fatty acid in all the varieties. The polyphenols and flavonoid contents were significantly different among different varieties (P<0.05). The Chuanqiao 2 had the highest polyphenols content with a value of 131.92 mg/g. And the JInqiao 6 had the highest flavonoid content with a value of 147.46 mg/g. Furthermore, the differences of rutin contents could be 2.82 times between different varieties. Moreover, no significant difference was found among all the tartary buckwheats when the planting regions were concerned (P>0.05).

Abstract:The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the color characteristics was significantly. The study offers a theory fermentation for Production and application of high moisture textured vegetable protein.

Abstract:The research extracted polysaccharide from the Chinese yam by the methods of enzymolysis. UV scanning and infrared spectroscopy were used to identify the components and structure. Using PNPG as the substrate, the enzyme-inhibitor model was used to study the inhibition ability of polysaccharide from the Chinese yam of the α-glucosidase, and the double reciprocal plot method was used to determine the type of inhibition. The UV scanning results showed that the extract does not contain nucleic acids and proteins, and the infrared spectra showed that the extracts had the characteristic absorption peak of polysaccharide. The enzyme-inhibitor model showed that the polysaccharide from the Chinese yam had stronger inhibition effect on the activity of α-glucosidase. The inhibition type was competitive inhibition, with inhibition constant factor K_i of 65.78 mg/mL.

Abstract:Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality was best with the mass ratio of fat substitute and water was 12, degree of substitution was 50%, DE of fat substitute was 2.07.

Abstract:The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids and esters. 65 volatile substances were in both samples. Trans-2-Hexenal, Trans,trans-2,4-Heptadienal, Tridecanal, 2-Heptanone and Hexyl alcohol total of 13 volatile substances have a Significant difference. They both have two main components and the cumulative contribution rate can reach 100%. But, the main volatile compounds of them have a large difference in type and content.

Abstract:In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the apple grading was completed. The tests showed that the apple grading results were correct by the proposed method.

Abstract:An experimental pistachio sorting device based on impact acoustic of pistachio was designed in the study. Judged by the integrated logarithmic decrement difference, the impact acoustic characteristics of pistachio caused by different microphone position, different falling height of pistachios and different tilt angle of collision block was compared and analyzed. The research shows that the result could achieve better sorting reliability under two conditions. First, when the angle between the microphone and the impact surface is 45° with the distance between the microphone and the impact point is about 10 cm; Second, when the pistachios falling height is between 70 cm to 100 cm and the tilt angle of collision block is 30° with the microphone position unchanged, and the sorting accuracy rate of pistachio sorting equipment can be increased from 70% to 100%.

Abstract:Through the geometry optimization of the ground state of the magnesium oxide molecular, and the theoretical calculation by using b3p86 method combined with 6-311 + + G basis set, the ground state electronic structure of the Magnesium Oxide molecule under the external electric field (-0.015 ~ 0.015 AUA.U.) was obtained. The effect of external electric field on the bond length, energy, energy level distribution, frequency and dipole moment of Magnesium Oxide molecule was discussed. The results show that the electric field effect has obvious effect on the molecular structure of the MgO, and the study can provide some reference for the further study of the MgO in the fields of industry, medicine, feed and food etc.

Abstract:A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.

Abstract:The aim of this study was to explore the application of HS—SPME—GC/MS—AMDIS in the analysis of carp fish volatile substances. The volatile compounds in crucian carp fish were extracted by headspace solid phase micro extraction, and analyzed by using the gas phase chromatography-mass spectrometry combined with automatic mass spectral deconvolution and retention index, simultaneously compared with literature, to accurately determine the volatile compounds. The results showed that using this method 102 kinds of volatile compound was identified in the carp fish, including 18 kinds of benzene, 17 kinds of alcohols, 13 kinds of alkanes, 13 kinds of ketones, 12 kinds of naphthanes, 9 kinds of aldehyde, 4 kinds of indene, 3 kinds of esters, 3 kinds of acids, 2 kinds of phenols, 2 kinds of amine, 2 kinds of ether, 2 kinds of sulfur and a nitrogen. Comparing the present results with those obtained by using traditional methods, we can find that more volatile compounds in fish carp could be detected using the automatic mass spectral deconvolution and identification system, with higher credibility. Therefore, this may provide theoretical guidance for improving the quality of crucian carp and the satisfaction of consumer with better productions.

Abstract:Low field nuclear magnetic resonance (NMR) technique was used in this study to detect adulterated milk (mixed with water, salt, urea and sucrose) and pure milk, combining with principal component analysis method (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA)The results showed that adulterated milks showed a certain regularity distribution with adulterant proportion in the PCA score plot, and was easy to identify. PLS-DA and LDA were used to establish the discriminant models for all adulterated milks. The accuracy discrimination rates using these two methods to detect milk adulterated with water and urea both were 100%, However, when the two methods were utilizied to investigate the milk mixted with salt or, sucrose respectively, the accuracy discrimination rates were 83.33% and 100%, or 73.33% and 76.67%. Thus, PCA, PLS-DA and LDA could be used for the rapidly analysing data of low field NMR, and LDA showed the highest identification accuracy.

Abstract:Established an UPLC method in determination the amino acids of dairy products, and detected the amino acid content of dairy products processed in different temperature, to identify the spray dried milk through the changes of amino acids contents and composition. The results showed that the calibration curve was linear in the range of 0.003 7～0.052 2 mg/mL of amino acids, the average recovery range of amino acid was from 97.45%～105.65%. It has the advantage of simple, rapid and accuracy in the determination amino acids. With the spray temperature changing, the content of amino acids were different. And the change of Glu, Leu, Cys were the most obvious. It can serve as the distinguish method of reconstituted milk.

Abstract:A magnetic graphene composite was prepared and characterized by transmission electron microscopy and fourier transform infrared spectroscopy. A novel method was developed for the simultaneous determination of 5 phenoxy acid herbicides in camellia oil by magnetic solid-phase extraction-ultra performance liquid chromatography-tandem mass spectrometry, which using magnetic graphene composite for enrichment and clean-up. The analysis time and cost of this method were relatively decreased by use of magnetic graphene in the detection of phenoxy acid herbicides in camellia oil, it also increased the efficiency of adsorption and elution of the target compounds. The result showed a good linear correlation with the coefficients greater than 0.999 68 when the 5 phenoxy acid herbicides within the range from 0.01 to 0.20 mg/kg; the average recovery rate was from 88.1% to 95.0% with the relative standard deviation (RSD) ranged from 2.6% to 7.3% when these 5 targets on the levels of 0.02, 0.05, 0.10 mg/kg, which totally meet the testing needs of the 5 phenoxy acid pesticides in camellia oil.

Abstract:A new analytical method was developed for determination synthetic pigment in red tea with rouge yellow, lemon yellow and sunset yellow by high performance liquid chromatography (HPLC). Polyamide power was used as absorbent after the samples were soaked by distilled water, filtered,washed to neutral, and then desorbed using ethanol/ammonia/water (volume ratio7∶2∶1) mixed solvent. After metering volume, the stripping liquid with gradient elution of methanol and ammonium acetate solution were determined by UV detector at 254 nm. The results showed that the retention time of lemon yellow, rouge yellow and sunset yellow was 2.37, 5.48 and 6.88 min respectively, and the linear correlation coefficient was 0.999, 0.994 and 0.999 accordingly. Furthermore, the overy test showed that the recovery rate ranged from 86.9% to 100.4%, and RSD from 2.7 to 3.9. Resultingly, a quick and simple detection approach of the pigments in red tea was developed in the present study.

Abstract:A new type of shellfish precooked processing equipment is designed. Horizontal slider mechanism, elevating device and precooked device structure are conducted . The corresponding three-dimensional solid model is constructed by use of the CATIA software and the simulation of the device is completed by it. Shellfish precooked equipment can realize the automation of shellfish products, which can reduce human consumption, improve work efficiency and achieve the original purpose of the design.

Abstract:A virtual prototype technology was used to solve the problems of large arc and tilt of the diced section in three-dimensional dicing machines for fruits and vegetables,processing in this paper. A three-dimensional model was established and was imported into the mechanical system dynamics analysis software ADAMS. Different shapes of diced section were achieved when changing the rotator speed ratio from 0.11 to 0.22 and the central horizontal spacing between the impeller and the cross were cut from 260 mm to 310 mm. Simulation results showed that the main factor causing the incline of dicing section was the mismatch of speed between the pushing rotator and the cross cutting knife. The ideal dicing section with comparatively straight shape was achieved when the horizontal spacing between the pushing rotator and the cross-cutting knife center was 280～300 mm and speed ratio was 0.11～0.22. And then a cutting performance test of three sizes of 10 mm, 5 mm and 20 mm was conducted when the center distance is 290 mm and speed ratio is 0.17 between the pushing rotator and cross-cutting knife. The results showed that the neat dicing section shapes with small section deviation of three sizes were cutting out, among which maximum percentage of the section relative deviation was 12.7%, and our products could be up to the standards similar as the advanced international ones.

Abstract:In order to improve the feeding rate of jujube, make jujubes fall into the cups and reduce the rate of the empty cup, the structure of hopper was designed, and the linear reciprocating mechanical vibration device was adopted in the hopper. The virtual simulation analysis of the vibration device was carried out with Adams software. The result shows that the optimum operating speed range of the vibration device is 250～350 r/min and 400～425 r/min, and the feeding efficiency of jujubes is the highest at this time. Finally through the test, the results and the simulation analysis are basically consistent.

Abstract:A kind of walnut cracking machine with self-grading extrusion which combined the walnut grading with cracking shell was designed and developed, which integrated the two working procedures of walnut grading and cracking shell. This machine mainly consisted of variable-frequency motor, frame, adjusting plate, grading device, cracking shell device, gap adjusting device and so on, and the cracking shell gap and the motor speed could be adjusted. The machine had the characteristics of compact structure, easily to be operated and so on. The Wen-185 walnut was selected as the test object, and the cracking shell tests of prototype were carried out. The results showed that the optimum parameters of cracking walnut were that the opening size of adjusting plate was 70 mm, motor speed was 150 r/min, cracking shell gap was 10 mm. In the condition of optimum parameters, the average value of one-time cracking shell rate was 93.2%, and the rate of high grade kernel was 89.8%.

Abstract:An automatic roasting machine including feed, heating, stir fry, separation and shipping was designed. Our designs covered the overall roasting machine, the automatic temperature control system and the key components of stir fry spiral pages as well. Moreover, the prototype tests showed that the automatic roasting machine designed by us could work with stable quality, high degree of automation, and precise temperature control. The timely cook and sell functions have been achieved. As a result of the barrel automatic separation technology, making full use of preheat and the shortening of the heating time, our designed products are suitable for continuous production.

Abstract:Based on microwave technology, a safe, energy-saving and intelligent system is designed to perform online detection and control for sugar crystallization. This online detection and control system, with embedded operating system, is equipped with an embedded microprocessor and ZigBee wireless sensor networks. With the benefit of this system, automatic production machinery of sucrose can work reliably in workshops which are in bad working condition. Furthermore, in sucrose crystallization process, real-time online detection and control for parameters like supersaturation can also be improved. Automation of sugar boiling becomes feasible and quality of refined sugar will be raised to a higher level due to this intelligent system.

Abstract:This paper introduces the development status of the technology of electronic tongue in food detection, expounds the structure and working principle of electronic tongue; investigates the sensor types and characteristics, discusses the electronic tongue in food and beverage identify sensor array optimization process and the method of analysis, and then makes comprehensive comparison of various methods, aiming at electronic tongue identify provide the reference for its application in food detection.

Abstract:This paper introduces the principle of CIP technology and the research status of CIP cleaning system at home and abroad. And from the practical application, this paper introduces the application of S7-200PLC, touch screen technology and related software in the online cleaning system. And using MPI communication protocol improves the degree of automation and reliability of the equipment. By setting the different operation parameters to ensure the normal operation of the CIP cleaning system, the control system is no longer simplification. Increase the control system of feedback loop, making the system in a confined space, to ensure the safety of operation. The results show that the system is reliable and stable, the operation is simple, and the design requirements are achieved.

Abstract:The thermal insulation panels of refrigerated container using embedded vacuum insulation panels are high performance thermal insulations with low heat conductivity and promising energy savings. Considering the effect of coverage percentage of vacuum insulation panels (VIPs) on inner temperature distribution of refrigerated container, a model based on computational fluid dynamics (CFD) was used to numerically simulate the inner temperature distribution of a test refrigerated container. The effect of coverage percentage of VIPs on the insulation performance and temperature distribution uniformity was analyzed numerically and experimentally. The results illustrated that the insulation panels using VIPs can improve the insulation performance of refrigerated container and modify the inner uniformity of temperature distribution temperature. With the same refrigerating output, the maximum difference of inner temperature was reduced 40% as the coverage percentage of VIPs increased from 0 to 87%, and the average inner temperature drop of refrigerated container can be reduced 43%. When the coverage rate is greater than 66%, the internal temperature field tends to be stable.

Abstract:Some rice products processed roughly always have plentiful nutrition, and their storage property could be affected by lipoxidase greatly. In this study, rice was used to analyze the distribution of lipoxidase in relevant products, as well as the factors of different processing precision influencing on the residual activity of lipoxidase. Moreover, the change regularity of lipoxidase under different temperatures was investigated in the 28-day-stored rice. Our results showed that lipoxidase was distributed pocketily in diffenrent structural parts of rice, and the activity of lipoxidase was highest in the embryo layer and was correlated to the processing precision negatively. The activity of lipoxidase in rice bran was not changed obviously during the duration of storage at 28 ℃, but it appeared unstable when the storage temperature was over 30 ℃. This study provided the theoretical basis to the development of new rice products and the related storage technique of the products processed with different precision.

Abstract:In order to study the effect of ultra-high pressure combined with mild-temperature processing (45 ℃, 400 MPa, 15 min) on microorganism, fluid properties, texture and the color stability of fresh strawberry juice when stored at 4 ℃, and the pure ultra-high pressure was as control. The result showed that the ultra-high pressure combined mild-temperature treatment could sterilizated effic-iently and no increasing microorganism was found (＜10 CFU/mL) during storage, and mold and yeast were not detected. Compared with wit pure ultra-high pressure processing, the rheological properties tended to increase the pseudoplastic fluid, the viscosity, pectin content, cloudy stability, brightness, weaken the red degrees (a^*reduced), increase the yellow degree (b^*increased), and changed △E greatly. However the turbidity and browning degree showed no significant difference (P＞0.05) of fresh strawberry after ultra-high pressure combined with mild temperature treated. The quality of ultra-high pressure combined mild-temperature treated fresh strawberry were better than that of pure ultra-high pressure processing during storage at 4 ℃.

Abstract:By using Micrococcus luteus and Pseudomonas aeruginosa as indicator bacteria, the antibacterial properties for metabolites of Lactobacillus plantarum SJ35 was determined by Oxford cup double agar diffusion method, and the fermentation conditions of strain were selected by single factor experiment. The antibacterial effect of compound preservative was determined which was prepared by the combination of sodium chlorite and metabolites. Results indicated that metabolites of Lactobacillus plantarum SJ35 had good antibacterial activity; it was stable in high temperature, acid conditions, and sensitive to proteases; it also had a wide antibacterial spectrum. The optimal fermentation conditions were as followed: fermentation temperature 34 ℃, fermentation time 36 h and initial pH 6.0. The antibacterial circle diameter of metabolites was 25.68 mm and 19.96 mm for Micrococcus luteus and Pseudomonas aeruginosa respectively. The compound preservative which was prepared by the combination of 80% SJ35 metabolites and 600 mg/L sodium chlorite, could not only enhance inhibition of bacteria but also be antifungal.

Abstract:Wuyi Rougui, packing by tin can, pot, aluminum foil bag, and kraft paper bag respectively, storing at room temperature for one year, were use to analyze storage quality the effect of the four different kinds of packages, valued by sensory evaluation and physical-chemical testing with sampling every three months. The results showed that within four kinds of packaging material in this test, the tin-storage was the best for Rougui, and its initial quality could be kept well. Both the aroma and taste maintained almost the same as one year before. The pot- and aluminium foil-bag were worse for storage of Rougui, and the kraft paper bag was worst. Because the moisture adsorption capacity of the kraft paper bag was the strongest, and this could damaged the quality of Rougui seriously. Thus we suggested that the kraft paper bag cannot be used to package Rougui for long-term storage.

Abstract:0（CK）, 2, 4, 6, and 8 microholes (Ф=0.3 mm) were evenly punctured on the PE packing bags (20 cm×30 cm×40 μm), and the effect of micro-perforated package on storage quality of Agaricus bisporus was studied. Results showed that in the 14 days storage period, each group micro-perforated package could improve internal O₂ and CO₂ content, effectively reduced the respiration rate and respiration peak , maintain good quality indexes, but micro-perforated package could promote the weight loss of Agaricus bisporus. Especially the 4 microholes treatment could maintain a low respiration rate, delay the appearance of respiration peak, inhibit the decline of hardness (P<0.05), soluble solids (P<0.05), ascorbic acid content (P<0.05), control the increase of PPO activity (P<0.05), and also delay the browning of the pileus.

Abstract:In order to improve the stability and water solubility of clove oil, fully dilutable microemulsions incorporating clove oil were prepared in this study. By comparing the areas of microemulsion region in pseudo-ternary phase diagram（S_ME）and the minimum dilution ratio (DR), Cremophor EL 30 and anhydrous ethanol were chosen to prepare clove oil microemulsion at 2:1 (w:w), and the aqueous phase was neutral. Further, the type of microemulsion were identified using electric conductivity and rheometer, and the antibacterial activity of microemulsion in O/W central zone was also determined, with mixed surfactant / clove oil / water at 16/4/80 (w/w/w), Km = 2. The results revealed that the encapsulation showed little effenct on the antibacterial activity of clove oil. Meanwhile, no significant changes of microemulsion size were determined when diluting and storing, and this might indicate that microemulsion maintained a fine dilution and storage stability. Thus, clove oil microemulsions could improve water solubility and storage stability of clove oil with no effect on their antimicrobial activities.

Abstract:Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins have good anti-inflammatory capabilities, at 100 μg/g oral dose, inhibition of ear swelling was 47.04%, which foot swelling inhibition in the first four hours reach a maximum; moreover, their antitumor activity is also very significant, the inhibition of K562 leukemia cell proliferation IC₅₀ was 79.01 μg/mL. The results above show that Chinese wild blueberry has a variety of biological activity, which offer the foundation in their in-depth study of the development and utilization.

Abstract:In order to determine the optimal conditions for the extraction of polyphenols from Dendrobium huoshanense by ultrasonic-assisted cellulase, response surface methodology was used to optimize the extraction process. Antioxidant activity of Dendrobium huoshanense polyphenols was evaluated. The results showed that the optimal conditions for the extraction of polyphenols were as follows: ultrasonic power 180 W, ultrasonic time 20 min, cellulase concentra-tion 2.1 mg/mL, enzymolysis temperature 57 ℃, enzymolysis time 71 min, and enzymolysis pH 5. Under these conditions, the average yield of polyphenols was 13.74 mg/g. Antioxidant assays revealed that Dendrobium huoshanense polyphenols had significant antioxidant activity. DPPH and ABTS radical scavenging activities had a stronger relationship with the content of polyphenols, and their hemi-inhibitory concentrations (IC₅₀) were 0.057 and 0.027 mg/mL, respectively.

Abstract:To investigate ultrasonic method of total saponins from S.tetradonta and study the antioxidant activities. By using the single factor experiment and response surface methodology, taking he total saponin yields as the response value, the extraction procees was optimized. Meanwhile, UV spectrophotometry were used to determine the abilities of total saponins from S.tetradonta on scavenging DPPH·, ABTS· and FRAP assay. The results indicated that the optimal extraction conditions were as follows: ultrasonic time 40 min, ratio of water to material 30 mL/g, and ethanol concentration 77%. Under these conditions, the content of total saponins reached 3.1 mg/g. The total saponins from S.tetradonta had a strong ability to scavenge of DPPH·. And its total reducing power assays and ABTS· scavenging effect were relatively weak.

Abstract:The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS⁺· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The walnut husks polysaccharides scavenged the ·OH， DPPH·， ABTS⁺· free radical as IC₅₀ values of 83 975.520, 628.800 and 694.733 μg/mL, and the FRAP(total antioxidant capacity) were 120.42 μmol/mL.

Abstract:In order to optimize the conditions of microwave assisted extraction of polysaccharides from Enteromorpha intestinals, the effect of 5 factors including microwave power, including the extraction duration, temperature, times of extraction and solid/liquid ratio on the extraction yield, which was investigated by the single factors in experiment. The extraction conditions were further optimized by the response surface methodology with the Design-Expert 8.0.5 software. The results showed that their effects were in the order of temperature > microwave power > times of extraction > extraction duration. The optimal extraction conditions of microwave assisted extraction of polysaccharides from E. intestinals were determined as followed: microwave power 500 W, extraction duration 15 min, temperature 90 ℃, extracting 2 times, solid/liquid ratio of 130 (g/mL). Under these optimal conditions, the experimental yield was 11.38% with polysaccharides content of 31.34%. It provides a reference in the research of extraction technology of E. intestinals polysaccharides.

Abstract:With dried Eleocharis Tuberosa peel as raw materials, polysaccharide in eleocharis tuberosa peel was extracted by ultrasonic-assisted complex enzyme. Influence of ultrasonic power, ultrasonic treatment temperature, ultrasonic treatment time, complex enzymatic constituent, amount of complex enzyme, on extraction of polysaccharide, were studied. The polysaccharide in Eleocharis Tuberosa peel was purified by water dissolution and ethanol precipitation. The structure of polysaccharide was characterized by IR. Antioxidation property of polysaccharide in Eleocharis Tuberosa peel was determined by UV-VIS spectrophotometer. The result showed that the optimal extraction condition of polysaccharide in Eleocharis Tuberosa peel, were ultrasonic power of 280 W, ultrasonic treatment temperature of 60 ℃, ultrasonic treatment time of 30 min, complex enzymatic constituent of 11.5, amount of complex enzyme of 0.5%. Under the optimal technological conditions, the yield of polysaccharide could reach 28.23%. After purification, the purity of polysaccharide in Eleocharis Tuberosa peel could reach 78.2%, and the clearance rate of polysaccharide for hydroxyl radicals could reach 91.25%, which was close to 0.8 mg/mL ascorbic acid of 94.7%. Theoretical basis was provided for further development and utilization of polysaccharide in Eleocharis Tuberosa peel by the research results.

Abstract:Polysaccharide was extracted from seeds of Citrus Grandis in Jiangyong using ultrasonic-assisted surfactant extraction. Based on the results of single-factor designs, three important factors including extraction temperature, extraction time and solid/liquid ratio were considered in the extraction process by the response Surface Method (RSM) with the Box-Behnken Design method. The results showed that the optimum extraction condition was as follows: ultrasound pretreated time of 4 min, extracting time of 50 min, extracting temperature of 71 ℃, SLS addition of 1.5%, and a ratio of solid/liquid of 1∶20 g/mL. The extraction yield of the polysaccharide could reach 4.69%.

Abstract:Orthogonal experiment was employed to optimize the extraction of linolenic acid from perilla seed by supercritical carbon dioxide extraction and the effects were investigated, such as extraction pressure, temperature, time and CO₂ flow rate on main fatty acid composition contents. The results showed that the contents of palmitic acid and stearic acid were negatively correlated with extraction pressure and time, had a change trend of descend firstly then ascend coinciding with temperature and CO₂ flow rate. Because the contents of oleic acid and linoleic acid had a change trend of descend firstly then ascend coinciding with CO₂ flow rate. There was a positive correlation between the contents of linolenic acid and extraction pressure and time because the change trend of temperature and flow rate was increased at first and decreased later. The optimal extraction conditions for linolenic acid were found to be 40 ℃ for 120 min with CO₂ flow rate 20 L/h under pressure 25 MPa, and the extraction rate of linolenic acid was 88.09% obtained under these optimal conditions. The perilla seed oil with the supercritical CO₂ extraction can meet requirements of standard plants edible oil.

Abstract:Fresh beef was used to study the effects of Curdlan and alcalase on shear force, cooking loss and sensory quality of chilled prepared beef, then the process was optimized. The result showed that, compared the control, Curdlan could has significant effect on the shear force, cooking loss and sensory quality of chilled prepared beef (P<0.05), but no significant on protein and alcalase had a significant hydrolysis of myofibrillar protein. Different level of Curdlan and alcalase had a significant (P<0.05) impact on the shear force, cooking loss of chilled prepared beef and could improve the sensory quality significantly (P<0.05). At last, the best tender process was Curdlan 5.43 mg/g, Alcalase 4.29 U/g and curing time 73.4 h from response surface results by quadratic regression and through the result of verification test, and the shear force, cooking loss, sensory evaluation was (0.96±0.006) kg, (19.96±0.36)%, 92.81±0.75, respectively. The relative error is less than 5%, which compared with the theoretical value. Then, the processes were accurate and apply to chilled prepared beef.

Abstract:The effect of hydroxypropyl distarch phosphate（HPDSP）on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour (RF) at 0.0%, 5.0%, 7.5%, 10.0%, and 15.0%, respectively, then the long-term retrogradation, breaking rate and cooking loss of noodles were determined. The results showed that, HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity, reduced retrogradation enthalpy, therefore inhibit rice noodles retrogradation. In addition, the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb structure; Hardness result further further confirmed anti-aging effect of HPDSP. Cooking test indicated that adding 0.0%~10.0% HPDSP could prevent quality deterioration of fresh rice noodles during storage, but 15.0% of HPDSP impaired cooking quality.

Abstract:Using gelatin and arabic gum as the wall material, studied the production process of camellia seed oil microcapsule by complex coacervation. The preparation conditions were determined by observing the morphology of microcapsules and the embedding rate. The orthogonal experiment was carried out to determine the optimum conditions, storage conditions were determined by cumulative release experiments. It was demonstrated that microcapsules are round and well disperse in the high embedding rate conditions; the embedding rate was 88.49% when the complex coacervation was carried as following conditions with the wall material concentration 3%, the ratio of core material to wall material 1∶3, stirring with a speed of 900 r/min, reaction temperature 55 ℃, pH 4.6, stirring with time of 15 min. Cumulative release demonstrated that microcapsule storage was affected by humidity, and the greater the humidity, the more accumulated release.

Abstract:The removing impurities of fresh oyster was hydrolyzed by alkaline protease and neutral proteinase, and the optimal enzymatic hydrolysis conditions were found by investigating the effect of different color agent, the ratio of enzyme, the temperature of enzymatic hydrolysis, the time of enzymatic hydrolysis and the amount of enzyme on the sensory quality of the hydrolysate. The oyster enzymatic solution was buried through the use of different formulations of casein, maltodextrin, konjac powder as wall material, and then embedding oyster concentrate solution was spray-dried. Then, the spray-drying oyster powder was tested on moisture absorption rate, bulk density, angle of repose, moisture content, oxidation stability and sensory quality, in order to evaluate the quality. The results showed that the optimal enzymatic hydrolysis conditions of oyster were as followed: addition of protective agent 0.1%, mass ratio of alkaline protease to neutral protease 1∶1, addition of complex enzyme 1%, enzymatic hydrolysis temperature 50 ℃, enzyme solution time 30 min. The optimum formulation of spray drying was: mass ratio of casein to maltodextrin to konjac powder 50∶50∶0.5, and the mass ratio of spray dried wall material to the one times enzymatic hydrolysate concentration was 50∶50.

Abstract:The optimal process conditions for R6 macroporous resin on industrial freshly squeezed lemon juice has been investigated, through one-factor-at-a-time tests and response surface analyasis based on Box-Behnken design. The results showed that all debitterizingconditions under investigation influenced seriously the naringin and limonin in lemon juice. Under the optimal debitterizing conditions, i.e. 4 g/100 g of resin, adsorption at 31 ℃ for 47 min, rotation at 120 r/min in juice pH 3.0±0.5 solutions, the actual debitterizing rate of naringin and limonin were 84.50% and 40.62% respectively, and this was close to the predicted value. Naringin and limonin contents in lemon juice were significant reduced after the optimizated prosessing and it tasted no obvious bitter.

Abstract:Using purple sweet potato as material, the effects were evaluated, including microwave power, microwave treatment time, vacuum degree, ratio of liquid to solid and gelatin addition on sugar permeability of purple sweet potato under low concentration sugar condition. Response surface methodology was used to determine the five process parameters based on reducing sugar content in purple sweet potato preserved fruit. Results showed that the optimal process conditions were liquid-material ratio of 7∶1 (g/g) (the gelatin content of 1.0%, ratio of maltose sugar to sucrose of 35∶5, and maltose sugar and sucrose concentration of 20%, respectively), microwave power of 560 W, microwave treatment time of 7 min, and vacuum degree of 0.05 MPa. At this optimum point, reducing sugar content and anthocyanin retention rate were found to be 3.60 mg/g and 93%, respectively, and the obtained reserved purple sweet potato had the best sensory quality.

Abstract:The effects of microwave sterilization process on the quality of radish pickle were studied. Three factors of microwave power, sterilization time and sterilization temperature were chosen for the orthogonal test via single factor experiment. The optimum processing conditions confirmed by the orthogonal test was microwave power at 750 W, sterilization for 8min, setting temperature of instrument at 60 ℃. The results showed that the different conditions, i.e. sterilization temperature, microwave power and sterilization time, influenced the quality of radish pickle decreasing systematically. Moreover, sterilization temperature and microwave power influenced in the quality of radish pickle significantly (P＜0.05). Vc content, nitrite content, bacteria lethal rate, yeast lethal rate, sensory score and composite score of samples obtained by optimal technological condition were 25.86 mg/100 g, 5.08 mg/kg, 2.99, 3.11, 9.2 and 8.01, respectively. Therefore, the application of microwave sterilization on radish pickle can not only reduce the amount of bacteria and yeast, but also maintain high nutritional value and sensory quality.

Abstract:In recent years, the amphiphilic polysaccharide as the carrier of lipophilic components has become a research hotspot in food science. In the aqueous system, the soluble amphiphilic polysaccharide can self-aggregate to form the shell-core structure with the hydrophobic moieties forming the core of the micelle and the hydrophilic moieties forming the corona. The structural characteristic is the basis of the function of the micelle. Therefore, it is very important for practical application to maintain or stabilize the structure of the micelle. In this review, it describes the amphiphilic polysaccharide micelle stability, inter-molecular force, influence factors (structural factors and environmental factors) and unstable performance of amphiphilic polysaccharide micelles. Meanwhile, it points out the direction of future research.

Abstract:In this paper, the research and application situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. Compared with traditional ice, the characteristics, preparation method and the application of ice slurry in the field of food preservation were analyzed systematically. The main problem and suggestions for improvement were also given so as to expand the commercial application and provide the theoretical basis for slurry ice.

Abstract:The application of sodium alginate in enteric hard capsule and carrageenan in gastric hard capsule was clarified in this study. Moreover, the structure and physicochemical properties of the gel and rheology of seaweed polysaccharides compound with other polysaccharides, the film-forming of blended polysaccharides and preparation process of plant hard capsule were also summarized. It was reviewed that the researches and applications of film-forming mechanism in plant hard capsule productions in the present paper. The expectation of the future research direction may provide some strategies to the applications of seaweed polysaccharides plant hard capsules.

Abstract:From the point of view of thermodynamics, the mechanical vapor recompression (MVR) system was analyzed, and the mathematical model of evaporator, steam compressor and pre-heater was built. The application of MVR technology in food industry was reviewed from the domestic and foreign research progress of the technology.

Abstract:Food safety education in America implements universal education, which not only has a perfect legal basis, but also has multiple supporting systems for protection. According to the different subjects, it implements stratified education and its administration responsibility is clear, which has a strong characteristic of vocational education. Food safety education in the United States has the characteristics of flexible education, wide range of education and strong pertinence. Due to the lack of clear legal basis, Chinese food safety education has such problems as responsibility boundary ambiguity. In the temporary implementation, food safety education system is not enough, which results to producers blindly pursuing profits, consumer legal weak consciousness and supervisor negative acting. Learn from American mature experience, Chinese food safety education should be based on self national conditions, establish the educational objects, principles, systems and methods, innovate education way, so as to form our own characteristic food safety education mechanism.

Abstract:In recent years, food safety incidents happened frequently, and food safety issues have become the focus of the whole society. By focusing on the education of food safety, to carry out a series of publicity about food safety would cultivate consciousness of food safety and social responsibility in public. This may relieve or even avoid food safety malignant events in some degree. We suggested strongly constructing the food safety education mechanism in our country as follows. The government should dominate the food safety education system in accordance with the law, and the public participation help to promote enterprise self-discipline. Moreover, the formulation of comprehensive science education system and content and carrying out it using diversified education ways, are both significant. Finally, strengthening the rural food safety education should not be ignored.

Abstract:Because of the lack of effective management about English translation in export food packaging, a series of problems began to emerge in its actual use, which seriously impact on the image of the corresponding food market, and has a negative effect on its competitiveness in the international market. These problems mainly include mechanical literal translation, serious grammatical errors, the neglect of cultural connotation, and the abuse of phonetic letters and other aspects. After careful analysis, it can be found that the reasons include direct use of translation software, translators without high quality, neglect of consumer culture, and the lack of the necessary audit etc.. Corresponding measures must be carried on to deal with the problems existed in the English translation of food packaging, which is based on the two principle, in line with the characteristics of the English language itself and the characteristics of the culture of the importing country.