Abstract:The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin was improved under several different conditions.

Abstract:Fmoc-F was utilized for embedding of clove oil. The results demonstrated that Fmoc-F hydrogel could prevent the volatilization and achieve the controlled-release of clove oil. The loading efficiency of Fmoc-F gel was 98.69%, much higher than the one achieved with β-cyclodextrin. When pH was above 6.5, the decomposition rate of Fmoc-F hydrogel was less than 9.0%, and this could prevent the volatilization of clove oil. When pH was adjusted from 6.5 to 6.0, the structure of hydrogel began to disaggregate, and the decomposition rate was around 36%. When pH was below 5.0, the hydrogel disaggregated completely. Then the clove oil could be released completely to inhibit the growth of E. Coli. Thus, Fmoc-F based hydrogel could prevent the volatilization and achieve the controlled-release of clove oil in an acidic condition.

Abstract:The influence of TGase and additives on gel hardness, cohesiveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2%, pH was 7, at 45 ℃ for 1.0 h. The TGase can significantly enhance the texture properties of mussel surimi. The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the optimal amount of potato starch, egg white and gluten were 6%, 6% and 9% respectively. It provides a theoretical foundation for the optimization of texture properties of mussel surimi.

Abstract:The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L^* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a^* value of mutton sample was less than that of 4 min treatment (P<0.05), while b^*、c^* and h^° value significantly were greater than that of 4 min treatment (P<0.05). For frying, the result of 3 min treatment processing showed that the hardness and cohesiveness significantly were less than those of 4 min and 5 min treatments (P<0.05), and the chewiness, springiness and resilience were significantly less than 5 min treatment (P<0.05), the shear force was significantly less than those of 4 min and 5 min treatments (P<0.05). The result of 3 min treatment processing showed that a^* value was significantly less than those of 5 min treatment (P<0.05), while other color parameters have no significant difference for different processing time (P>0.05). For broiling, processing at 160 ℃, the hardness, cohesiveness and resilience significantly were less than those at 180 ℃ (P<0.05), and springiness was less than that at 200 ℃ (P<0.05). 160 ℃ processing temperature the shear force significantly less than that atd 200 ℃ (P<0.05). Under the 160 ℃ processing temperature the L^* value was less than those at 180 ℃ and 200 ℃ (P<0.05), a^* and c^* values were less than those at 200 ℃ (P<0.05), while h^° value was greater than that at 200 ℃ (P<0.05), there were no significant differences for b^* value among the different processing temperature (P>0.05). Comprehensive analyses showed that Pan-frying, frying and broiling had a great influence on the eating quality of Hengshan mutton. At the temperature of 226~228 ℃, the mutton sample were Pan-fried 3 min and fried 3 min, broiled 40 min at the temperature of 160 ℃, which had higher eating quality. These results provided a theoretical basis and guidance significance for choosing the reasonable high-temperature treatment methods and processing conditions of mutton.

Abstract:The drying characteristics and color changing experiments of apricot were investigated under different drying temperatures, air velocities and high-voltage electric field respectively. The results were as following. ① The drying time was shortened by increasing air temperatures or velocities. ② Weibull function could simulate the drying curves of apricot. The scale parameter (α) related with the temperature and air velocity and decreased with the increasing of either drying temperature or velocity. The shape parameter (β) was depended on the drying method. ③ The moisture effective diffusivity coefficient was 1.88×10^-10～3.18×10^-10 m²/s, and the activation energy was 35.90 kJ/mol by hot-air drying. ④ Drying temperature had a marked impact on the color changing, and a nice color could gain by using high-voltage electric field.

Abstract:The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of the content. The transparency decreased at first then increased and steadied at last. The transparency was lowest when the content was 1.0% and highest when the content was 1.5%. The transparencies of powders at 25 ℃ were higher than that at 0 ℃. The freeze-thaw stability increased gradually with the increase of the content. The retro-gradations weakened gradually while the high temperature water-binding capacity increased gradually with the increase of the content then steadied.

Abstract:To establish a rapid assay for Vibrio vulnificus (V. vulnificus) detection, a quantitative real-time PCR (qRT-PCR) method was developed targeting vvhA gene of V. vulnificus . The results showed that the tests for 15 strains of different bacteria by using this method, only the ones of V. vulnificus were positive, indicating high specificity of qRT-PCR. Moreover, the sensitivity of this specific method was 15 CFU/mL. Further stability and reproducibility test results showed that the coefficient of variation of Ct values of four duplicates were less than 2%. In addition, a total 2 positive samples for V. vulnificus were detected from 156 clinical samples by this method, and the results were in accordance with those by SN/T 1870-2007 standard detections. Therefore, the qRT-PCR method provides a novel rapid and sensitive detection method for V. vulnificus infection.

Abstract:To detect infant complementary food supplements of folic acid, methds of microbiological method, solid-phase-extraction-HPLC and direct-ammonia-extraction-HPLC were utilized respectively. Analyses among the three methods were compared and the most accurate and rapid one was determined. The results showed the direct-ammonia-extraction-HPLC analysis by using the CH3OH-0.05 mol/L KH2PO4 (volum ratio,5∶95; pH 6.3) as mobile phase and controlling the peak time at 6.5 min, and the standard curve coefficient was 0.999 8 with detection limit 0.019 0 mg/L. Compared with the other two methods, this method was simple, rapid, sensitive and reproducible characteristics, and provided an effective theoretical basis to establish method of folic acid detections in infant complementary food supplements.

Abstract:The soluble solid content (SSC), one of the important index for evaluating the qualities, in a single grape were measure real-timely and non-destructively in this study, This might help to improve the management of the fruits as well as prolong their storage time, satisfying the needs of different customers. The near infrared (NIR) spectra of grapes was detected by using a hand-held NIR spectrometer, wavelength ranging from 950 to 1, 650 nm. Based on partial least squares (PLS) data, the prediction model for SSC content in grapes was established. In order to reduce redundancy and uninformative variables while increase prediction accuracy and stability of this model, sensitive wavelength variables were selected by uninformative variable elimination (UVE) and random frog (RF), respectively. The results showed that the SSC predictive model established by RF-PLS is better than the ones done by full-spectrum PLS and UVE. R2c, R2_cv and R2pof RF-PLS were 0.960 5, 0.933 4 and 0.930 4, and RMSEC, RMSECV and RMSEP of it were 0.638 2, 0.829 9 and 0.868 8, respectively. Our results showed that the spectra based on portable NIR spectrometer could be successfully applied in prediction of SSC content in a single grape with high prediction accuracy after wavelength selection for the model.

Abstract:Since the different conductivity of gutter oil and edible oil normally result in the different resistivity per unit volume, a linear detection module based on CMOS (Complementary Metal Oxide Semiconductor) was designed, which shorted to ground combined with directly selection the resistor string to divide voltage makes more linear precision voltage divider. Under the action of counting pulse, the count resistor divider compares with the reference voltage to achieve different number of high level, which not only can distinguish gutter oil and edible oil, but also come to the mass fraction of edible oil, which incorporates gutter oil. In the design of core circuit of detector, this detector is easy to achieve low area and low power base on CMOS.

Abstract:The principle of food safety social co-governance was put forward in the newly revised and implemented China Food Safety Law, which points out the development direction for the food safety governance in China. The public, as the main participant of the food safety social co-governance, is the inevitable choice of the food safety governance in theory and practice. Currently, the atmosphere for the public participation in the food safety social co-governance is also gradually coming into being, but the public participation still is faced with many problems such as the low degree of the organization, lack of interactivity in participation, and imperfect regulations, etc. Therefore, the improving of the related safeguard mechanism on the public participation in the food safety social co-governance can increase the efficiency of the food safety governance, and promote the development of the food safety social co-governance practice.

Abstract:Tourism food safety is the important foundation for sustainable development of Tourism. Starting from the tourism food industry chain, this article analyzed the relationship between the tourism food industry chain and tourism food safety by studying the characteristics of complexity, biochemical, and hysteresis of tourism food industry chain. Thus, aiming at the existing problems of tourism food industry chain in our country, such as unbalanced development, asymmetric information, profit distribution imbalance, low degree of the scale, this article put forward the corresponding countermeasures and suggestions for risks and problems of food safety in China, such as forming the interests-coordination mechanism of food tourism industry chain, promoting tourism food industry-wide HACCP monitoring system, building internal traceability system of tourism food industry chain, improving illegal cost of production operators in the industrial chain, setting up comprehensive regulatory system for tourism food safety.

Abstract:在自行设计的新型玉米籽粒膨化机的基础上，利用Fluent软件提供的动网格计算方法和物理模型，考虑膨化机内部气体的高温高压特性，对膨化机快开门盖的运动过程进行动态数值模拟。通过动网格的生成与消亡，较好地解决因门盖运动所导致的计算区域瞬时变化问题。得到膨化机在不同内部压力、筒体大小及接管管径下，门盖所受压力、能达到的最大速度等特性的可视化仿真结果。结果表明：膨化机门盖运动的最大速度随着膨化机内部压力和膨化机筒体体积的增加而增大，其所具有的能量随着接管管径的增大而增加。

Abstract:The purpose of this research was to design and manufacture a multifunctional equipment for processing potato pulp and its mixture with other agroforestry wastes. The equipment combined the methods of compressing with both open and closed mold, considering adequately the densification and dewatering characteristics of potato pulp. During the compressing, the closed and open mold can be converted to each other flexibly by changing the piston of a sleeve. By this means, it is easy to observe and compare the effectiveness of the two methods. Moreover, the densification and dewatering of potato pulp under different conditions were investigated. Finally, the strength verification of the multi-function equipment was accomplished, and the results showed that it could meet the requirements.

Abstract:A fish noodles integrated processing device, with steam volume controlled automatically, was designed in this study. Using this device, the thickness of fish noodles and operation speed could be detected real-timely. A least square method was used to calculate the corresponding steam volume, and then a smart the intelligent control of steam was realized. Simultaneously, the automatic operation of pressuring, steaming and cutting was integrated, by using motor-driven transmission shaft, and then transmission belt was driven to run fish noodle. The fish noodles device could ensure the quality of fish noodle processing and provide technical support for both the producing efficiency and energy conservation.

Abstract:In order to enhance the speed and precision of grain moisture content measurement, and to satisfy the need of online detection of drying machinery, a new symmetric needle typed moisture content sensor which direct thrust into the grain was proposed, which was cooperated with high precision testing circuit and optimization algorithm, and the corresponding new equipment was designed. The trial results indicated that the error of paddy moisture content measurement was no more than 1% and the response time was less than 2 s. Through simple parameters setting, this equipment could be applied to measure moisture content of other grains. Through this new method, a new online measurement scheme was put forward.

Abstract:A type of transfer robot was designed based on electro-pneumatic controlling technologies and module structure combination. Structure of the robot was explained in detail, and the corresponding draw for the working principle of the pneumatic system adopted valve island technology was analyzed. Furthermore, the control program and hardware of the control system were demonstrated. The electro- pneumatic transfer robot integrated the characteristics of cylindrical coordinates and polar (ball) coordinates, it can achieve 5 degrees of freedom movement.

Abstract:To solve the problems of ET22 Pneumatic Separator for high-speed belt machine, which is easy to deviation and pneumatic separator chamber leakage of large amount of material, two methods were put forward. On the one hand, transformed the fixed type of retaining belt into a movable type to ensure side seal, avoided material into high speed belt conveyor main roller and the driven roller caused by high speed belt deviation, on the other hand in the pneumatic separator chamber installed wind guiding device, and the wind was guided to the end of halftone, through the wind on the halftone back materials anti blowing, reduced Pneumatic Separator material leakage. After improvement, the improved high speed belt deflection device alarm number from the original 16~24 / down to 0~9 times per month, wind positions lower body leakage decreased by 36.2%~66%.

Abstract:To solve paper-process reconstituted tobacco loose problem, a reconstituted tobacco feeder with automatic loosening function was designed, which was composed of an automatic loosening device, a control high roller schematic, a silo and an electronic control and security systems. Reconstituted tobacco was conveyed to the automatic loosening device via the feeding belt, the loosened tobacco entered silo discharge beltr, which could be adjusted according to the silo. The results of application showed that there was no obvious tobacco breakage, Compared with the traditional way, the loosen rate and medium rate raised by 0.8 and medium rate 2 percentage points, fragment rate and loose resurgence after moisture standard reduced 0.19% and 0.16% respectively.

Abstract:In view of designing experience and customization demand for the consumer, the man-machine interaction technology is applied in industrial product design and system development. With involute spur gears as a research example, parametric interaction design interface of gear product is developed which utilizing feature modeling, parametric function and secondary development technique of CREO tool. In the Visual Studio compile environment, can not only realized the editing, modification and reconstruction of the gear’s geometry model conveniently and quickly, but also improve the design efficiency and plasticity of the gear product. Through implement process exploring of the gear product’s operational mode of man-machine interaction, the key technology of secondary development on CREO platform is proved, thus then some important reference and support are provided for interaction design of industrial product.

Abstract:In order to realize the real-time supervising of filter supply procedure, a filter error prevention system was development, based on WINCC, which integrated the technology of PLC, RFID and OPC. This system could show and supervise the whole procedure by data collection and analysis, realize the comparison of the status between the filter exchange center and the filter in use and transfer the monitoring pages to all terminal distributed nodes. The result showed that this system had realized error prevention of the whole filter applying procedure, and enhanced the level of lean management.

Abstract:The running information of water purification machines, including the temperature, flow rater, inlet pressure and some information related to filter quality of water was collected and analyzed in this study. In order to obtain these data real-timely, an acquisition system using ARM single chip microprocessor was designed based on embedded technology, and it could send the real time data of running state to the management information system in factory and the related users. The results showed that the system has such advantages as good real time, high cost performance and high reliability, therefore it could deal with the present problem that the water purification machine ran without monitoring and supervising real-timely. Thus the system might be developed with good application prospect.

Abstract:Japanese Contemporary food packaging is featured by strong national characteristics and modern minimalism, recognized by designers and consumers, which is worthy of reference and learning. Through probing into the origins and historical contexts of minimalism in Japanese food packaging and by virtue of specific cases, this paper is aimed at expounding the minimalism of contemporary Japanese food packaging and gaining some enlightenment about Chinese food packaging designs from the law of parsimony.

Abstract:Analyzing and elaborating of the whole process of traditional food packaging design were reviewed. Our design conformed to the idea of green packaging and minimalism, as well as expressed both the traditional food culture and the design of industrialization circuit of the process. Moreover, the market position of traditional food was also analyzed. The traditional food was designed in accordance with the packaging style, material selection, structure optimization, visual language and so on. At the same time, we should implement and pay more attention to the packaging of traditional foods, and inherit the carrier function of traditional culture. We devoted to establish the scientific design process for the industrialization of traditional food.

Abstract:Safety, interest and humanity is the main value of children's food packaging design. However, the children's food packaging design still exists many problems, such as lacking of children’s angle of view, excessive pursuit of profits and ignore safety, can not correctly handle the relationship between the interest and the safety. it is necessary to take some valid measures, such as emphasizing the user experience, laying the safety in the first place, and the interesting ways on the basis of ensuring the safety, to ensure the realization of the corresponding value of children's food packaging design.

Abstract:The main problems existing in the process of English translation of Chinese food packaging text include mechanical translation, grammatical errors, literal translation, and the lack of understanding the culture of the exporting country, etc. It is necessary to pay enough attention to the standardization of English translation of food packaging text, including the basic word translation, grammatical norms and cultural background differences. This will help to provide practical solutions for improving the packaging translation of food enterprises in China.

Abstract:The effects of ⁶⁰Co γ irradiation treatment, chlorine dioxide treatment, ozone gas treatment and pre-temperature treatment on the post-harvest quality of blueberry fruit at low temperature storage were investigated. In order to compare the effects of the four treatment methods on preserving blueberries physiological parameters such as fresh rate, weight loss rate, soluble solid content (SSC), value of chromatic aberration, polyphenol oxidase (PPO) were monitored periodically. The results showed that all of those four treatments can enhance the storage quality of blueberries in different degrees, and irradiation treatment show the best result in storage. It can significantly keep fresh rate, inhibiting the PPO activity of blueberry fruit and maintain the higher SSC. Ozone treatment shows the good capacity of water holding, keeping high SSC. And chlorine dioxide treatment can also enhance the fresh rate and reduce the weight loss, but the effect is less than the irradiation treatment and chlorine dioxide treatment. Although the pre-temperature treatment can keep the best color, but cause the higher weight loss, and the pre-temperature treatment show the worst result during storage. Therefore, ⁶⁰Co γ irradiation treatment show the better result compared with the other three storage methods to prolong the storage period.

Abstract:Changes in nitrite contents and antioxidant properties of cowpeas processed by three cooking methods (boiling, steaming and frying) during 4 ℃ storage were investigated. The polyphenol content and antioxidant activity of extracts from different treated cowpeas were determined by Folin-Ciocalteu assay and TEAC assay, respectively. Results showed that the different cooked cowpeas had significantly higher nitrite contents than the raw cowpeas. The nitrite contents in all the samples increased at first and then decreased during storage, with the highest contents being obtained at 3 days of storage. The boiled cowpeas had significantly higher nitrite content than the other processed cowpeas throughout the storage. The free phenolics content was significantly decreased in cooking processed cowpeas. Steamed cowpea showed the highest phenolics content, whereas fried cowpea had the lowest. Increases in bound phenolics content were observed after steaming and frying, whereas a decease was noted after boiling. During storage, the free phenolics content in cooked cowpeas increased at first and then decreased with the extension of storage time, while the bound phenolics content significantly reduced. Similar trend was observed in total antioxidant activity. A high correlation was observed between the total antioxidant activity and the polyphenol content.

Abstract:As a local fresh jujube species in Chongqing, Wulong loin jujube has high nutritional value and excellent flavor. But the storage period of Wulong loin jujube was very short, and this was the reason why its industry development was hindered the development. In this study, fresh Wulong loin jujubes were coated with chitosan at different concentrations (1.0%, 1.4%, and 1.6%), and then they were stored at （1±0.5） ℃ with 90% relative humidity to examine the preservation effects of chitosan coating. The results showed that the dosages of 1.4% chitosan coating could delay the reductions of firmness, and Vc and the contents of soluble solids. It was also found that the rot fruit rate was effectively reduced, and all the targets above were superior to CK group after stored for 60 days.

Abstract:In order to explore chemical composition and the causes of candied sweet potato white spot under different conditions, the composition were analyzed by scanning electron microscopy, fourier transform infrared spectroscopy and ion chromatography, and the case of produced white spot of candied sweet potato in different storage were also studied. The results showed that the reducing sugar and total sugar contents of candied sweet potato white spot were 636.76 mg/g and 961.34 mg/g, respectively. Mainly the sugar composed of galactose, glucose, fructose and galacturonic acid. After storage 150 d at 25 ℃, it was found that nitrogen packing most conducive of generating white spot from candied sweet potato, followed by vacuum packaging, common packaging produced minimal, the white spot producing rate of three kinds packaging were 80.12%, 64.38% and 26.88%, respectively. With the storage temperature increased, the white spot producing rates gradually increased and they were found to be 10.00%, 19.38% and 26.88%, respectively, at 4 ℃, room temperature and 25 ℃ of common packaging sample.

Abstract:To explore the antifungal activity and potential mechanism of p-Hydroxybenzoic acid against Colletotrichum gloeosporioides in postharvest Citrus. The addition of p-HBA in-vitro and in-vivo was conducted to test the inhibitory effect. Dynamic changes of peroxidase (POD), polyphenoloxidase(PPO), Superoxide Dismutase (SOD), Ammonia-lyase (PAL)activity and the content of Malondialdehyde(MDA) with different treatment was studied in postharvest citrus. p-HBA displayed strong antifungal activity to C.gloeosporioides，when the concentration was higher, the effect was increased. The value of EC₅₀ is 0.056 mg/mL. The activities of PPO, POD, SOD and PAL were increased when inoculated with p-HBA and C.gloeosporioides, while the content of MDA was decreased. p-Hydroxybenzoic acid has a strong antimicrobial activity, which can induce the increase of defending enzyme’s activity and decrease the peroxidation of membrane lipid, The significance obviously is there for citrus fresh-keeping.

Abstract:In order to solve the pollution problems of chemical fumigation pest which commonly used in grain storage currently, based on the principle of thermal physics, microwave irradiation was used to inhibit egg hatching in grain. Through changing the microwave power and irradiation time, the relationship between the factors including microwave properties, grain temperature and grain vigor, and hatchability of eggs were found. The results showed that the effect depth of microwave was 7-10 cm, and the best time of irradiation was 90 s at 1 kW and 60 s at 2 kW, with no change on the grain appearance. Moreover, the hatchability of eggs, mainly S.oryzae and cerealella, inside the seed was 0%. Irradiation had a less effect on seed viability, and no obvious changes was observed in germination percentage and relative electrical conductivity. The irradiation could significantly affect the moisture content of surface, but the others were less influenced. The results can provide some helpful information for the application of the irradiation in inhibiting the egg hatching in grain during storage.

Abstract:The design procedures for the intelligent fresh-keeping system of puree draft beer, including the cylinder body, refrigeration, gas supplying, and intelligent control units were present in this study. The system we designed here could greatly prolong the preservation time and ensure the quality of puree draft beer. The performance of the system was evaluated along with the analysis of energy-saving effect.

Abstract:Optimization on ultrasonic-microwave combined extraction of gypenosides, and the analysis on the synergistic effect between ultrasonic and microwave, were studied. The optimal extraction condition of gypenosides was obtained by response surface methodology. Four factors effect on the yield of gypenosides such as microwave power, microwave processing time, extraction temperature and extraction time were investigated. The synergistic effect of ultrasonic and microwave was analyzed by the yield of gypenosides under different extraction conditions. The optimal extraction condition of gypenosides by ultrasonic-microwave was ultrasonic open (50 W), microwave power at 613 W, microwave processing for 145 s, extraction temperature at 62.0 ℃, extraction time was 12.8 min. Under the optimal extraction condition the yield of gypenosides was 24.08±0.37 mg/g. The experiment results showed that the interaction between ultrasonic and microwave was significant and played a major role in the extraction process.

Abstract:In order to investigate the effect of water extract from Flos Chrysanthemi Indici (WE-FCI) on the heat tolerance of organism, drosophila melanogaster was feed with 1%, 3%, 5%, 7% WE-FCI, respectively, to conduct heat exposure test and heat acclimatization test. The results showed: In heat exposure test, WE-FCI could significantly prolong the median lethal time (LT₅₀)、the average survival time (T)and the maximum survival time (T_max) of female drosophila melanogaster_, which were compared to HE-control group; When the concentration of WE-FCI was ≥3%, it would improve the heat tolerance of male drosophila melanogaster. Under heat acclimatization test, different concentrations of WE-FCI influencing the drosophila melanogaster’s heat tolerance index had no obvious regulation; In the whole, 3% WE-FCI could stably improve the LT₅₀, T and T_max of drosophila melanogaster. It suggested that FCI can increase the heat tolerance of drosophila melanogaster exposed to high temperature environment, which can provide scientific basis for the research and development of FCI heat-relieving drink.

Abstract:In order to clarify the flavonoids compositions of rape bee pollen and evaluate the assisted extraction effect for pulsed electric field (PEF), the ethanol extract of rape bee pollen and its acidolysis component were analyzed in detail by the method of TLC—DPPH and HPLC in this paper. The results showed that the quercetin and kaempferol in the ethanol extract of rape bee pollen could not be detected for their low contents. However, a large number of quercetin and kaempferol were generated after the acidolysis of ethanol extract, and this implied that the flavonoids compositions of rape bee pollen mainly existed in the form of flavonoid glycoside. In addition, the content of quercetin and kaempferol in the acidolysis of ethanol extract were 764.39 μg/g and 1 647.97 μg/g respectively when the acidolysis materials were not treated by PEF. Nevertheless, when the acidolysis of ethanol extract was pretreated by the PEF afterwards, the content of quercetin and kaempferol reached 867.93 μg/g and 1 924.03 μg/g, increasing by 13.55% and 16.75% respectively. These results fully proved that the PEF technology pretreatment was an effective assisted extraction method and could be conducive to break the walls for the rape bee pollen cells.

Abstract:Response surface analysis was proposed to optimize the ultrasound-assisted extraction process of crude polysaccharides from bulbils. The effects of solid-liquid ratio, ultrasonic power and extraction time on crude polysaccharide yield were investigated by single factor experiments. Response surface analysis was carried out by using the crude polysaccharide yield as response value and the box Behnken method to design the experiments. The optimum extraction conditions were obtained as follows: solid-liquid ratio, 18∶1 (mL/g), ultrasonic power, 760 W; extraction time, 23 min and the crude polysaccharides yield could be up to 60.68%, which agreed with the predicted value (the relative error is 2.03%). The results demonstrated that it is reasonable and practicable to optimize the ultrasonic extraction process using response surface methodology.

Abstract:In order to investigate the optimum technology of microwave-assisted extraction of polysaccharide from Fortunella margarita (Lour.) Swingle and its antibacterial abilities, the effects of single factors on the yield of polysaccharide were evaluated in this paper. On the basis of these single factor experiments, the extraction technology was optimized by response surface methodology, and then its antibacterial effect was studied. The results showed that the optimum technology conditions were as follows: microwave power of 460 W, microwave time of 8.4 min, ratio of water volume to raw material weight (W/M ratio) of 38 mL/g and particle size of 60 mesh sieve. Under these conditions, the yield of polysaccharides was （5.55±0.13）%, consistent with the theoretical value. Comparing with the hot water and ultrasonic-assisted extraction method, it increased by 207.20% and 33.73%, respectively. Furthermore, the minimal inhibitory concentrations of polysaccharide against Staphyloccocus aureus Rosenbach, Salmonella, Escherichia coli, Bacillus subtilis, and Pseudomonas were 3.13, 50.00, 12.50, 12.50 and 12.50 mg/mL, respectively. Microwave-assisted extraction was an attractive method for extracting polysaccharide from Fortunella margarita (Lour.) Swingle with high efficiency and the polysaccharide displayed a good antibacterial effect on Staphyloccocus aureus Rosenbach.

Abstract:Randomly methylated- β-cyclodextrin (RM-β-CD) was used as phase transfer catalysis to separate citral from Litsea cubeba oil by addition reaction and hydrolysis reaction. The optimum separation conditions were obtained by single factor experiment design and Box-Behnken experiment design. The purity and yield of citral were 96.50% and 86.60%, respectively, which was gotten under the optimum conditions of reaction time 3.3 h, RM-β-CD amount 0.65% (molar fraction) and reaction temperature 15.0 ℃. Predicted value was in accordance with actual value. This proposed method was used to separate citral from Litsea cubeba oil with convenient and had high efficient advantages.

Abstract:The Ultraction-cellulase synergistic extraction process of pleurotus ostreatus polysaccharide (POP) was optimized by uniform design method. Extraction temperature, pH, solvent/material ratio, cellulase dosage, enzymolysis time, ultrasonic power and ultrasonic time were selected to carry out the single factor tests. According to the experimental results, better levels of these factors were chosen to implement the U₁₈ (9⁵×6²) mixed uniform design experiment to optimize the technology. The effects of the seven single factors as well as their interactions on the POP yield were investigated. The optimal process parameters were predicted and verified by using regression analysis. The optimal extraction conditions of POP were concluded as follows, i. e. extracting at 25 ℃, solvent/material ratio 22, pH 7.5, using 0.5% cellulase, enzymolyzed for 6 min, and ultrasonically treated for 69 min with 120 W. Under these conditions, the yield of the POP was up to (36.71±0.46) %. This optimized extraction process was feasible and effective.

Abstract:Using the response surface method, the process conditions of ultrasonic-asssisted extraction peanut red pigment from the peanuts red skin was optimized. Based on the single factor experiment, Plackett-Burman experiment design and the steepest ascent experiment, with peanut red pigment comprehensive extraction effect value as a response, using the response surface method studied the factors and their interactions of peanuts red pigment extraction effect, the prediction model was established. The results showed that the optimun conditions for ultrasonic assisted extraction of peanut red pigment are as follows: ethanol as solvent, ethanol concentration 68%, solid-liquid ratio 130 (g/mL), working at 55 ℃ for 27 min. In this condition, we found that the extraction rate of peanut red pigment 21.6%, the color value 34.6, the Proanthocyanidins yield 17.77 mg/g, and the result is 24.65. Our empirical test results showed that a successful response model of peanut red pigment was established.

Abstract:\[Objective\] Response surface methodology was used to optimize the extraction process condition of polyphenols from red-flesh apple with ultrasonic assistance. \[Method\] Using the red-flesh apple of XINJIANG as material, on the basis of single-factor experiment, four factors, inclouding extraction time, ultrasonic power, extraction temperature and ratio of material-to-liquid were chosed to design the experiment with response surface method. With Box-Behnken design and response surface analysis, the optimum extracting conditions of polyphenols from red-flesh apple were determined. \[Result\] The optimal process parameters of polyphenol extraction were determined and they were as follows: extraction time and temperature were 20 min and 62 ℃, ultrasound power and ratio of material-to-liquid was 360 W and 14(g/mL) respectively. \[Conclusion\] The polyphenols yield was achieved to 2.135 mg/g for red-flesh apple of XINJIANG under the optimized conditions. This result can provide a reference for the actual production of polyphenols.

Abstract:The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG₂), panose (P) and maltotriose (IG₃) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.

Abstract:The new biomaterials were produced by soy protein isolate (SPI) as base material. The effects of film property such as film integrity, thickness, light transmittance, water soluble, water vapor permeability (WVP) and oil permeability (PO) were investigated by film forming conditions included SPI content, ethanol content, plasticizer (glycerol), reducing agents (Na₂SO₃), temperature, pH value of film-forming reagent and medium. With more addition of SPI concentration between 2% to 6%, it was more likely to form film, while the thickness, WVP, and PO of films increased and the film became dark. With no more than 2% addition of glycerol, the flexibility of film could be improved, but its WVP and PO were reduced. With the addition of 5% alcohol, the WVP and PO of films were also reduced. The addition of 0.1% Na₂SO₃ could improve the color of the film and reduce its PO at the same time. It could reduce the WVP and PO of the films by increasing the processing temperature and pH value of solution to a certain extent.

Abstract:Effects of five different drying methods on sensory quality of upper flue-cured tobacco leaves were investigated. The flavor notes, aroma characteristics, smoke characteristics and taste characteristics (containing 21 subindices) of cigarette were measured. The positive and negative indicators were also analyzed to evaluate the sensory quality of upper flue-cured tobacco leaves with different drying methods. The results indicated that (1) casing proeess could significantly improve the sensory quality of upper flue-cured tobacco leaves; (2) The sensory quality subindices of upper flue-cured tobacco leaves significantly affected by drying method, partially relating to the pretreatment intensity and process complexity. The drum drying process (B1) is the optimal process to improve the sensory quality of upper flue-cured tobacco leaves, followed by Burley tobacco cured + drum drying process (B3).

Abstract:UV spectrophotometric, titration and HPLC method were used to test the scavenging ability of DPPH, superoxide anion and hydroxyl radical, the activities of lipase, amylase and the number of organic acid of 16 kinds of enzymes in market. Further, the corresponding evaluation system was established. The results showed that the enzymes have strong free radical scavenging ability, nearly 1~2 times of 20 μg/mL Vc, a certain lipase and amylase activity and 3~7 kinds of organic acids. Therefore, enzyme foods have good antioxidant capacity, digestive function and intestinal flora regulation.

Abstract:The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.

Abstract:Filamentous fungi are widely used in industrial fermentation. Its mycelial morphology is closely combined with objective product yield and fermented liquid viscosity, and it is one of the key factors in the fermentation process control. In this paper, the research progress was reviewed on the mycelia of filamentous fungi in the submerged fermentation,including its morphological characteristics, the analysis and characterization methods, the mechanism of mycelial pellet formation, and the influence of mycelial morphology control in fermentation. Therefore, the author indicated that quantitative description the growth of filamentous fungi was the foundation of precision control on fermentation process.

Abstract:The basic principle and structure of the electronic nose was introduced in this paper. Moreover, the application of electronic nose in the quality evaluation of tea, the classification of varieties, the detection of components etc were also reviewed. Finally, it was summarized that the problems existed in the application of electronic nose in tea, and then the future development direction was prospected for its in-depth study.

Abstract:This essay summarizes the application of visible/near infrared spectroscopy, electronic nose, electronic tongue, machine vision and multi-sensor fusion techniques in detecting chilled pork freshness rapidly and nondestructively. The feasibility of THz spectroscopy analysis method used in nondestructively detecting pork freshness attributes is predicted and analyzed by molecular spectroscopy combined with chemometrics.

Abstract:This review made a summary of the functions and types of activated carbon nanoparticles for sustained drug delivery system. The physical and chemical properties of activated carbon nanoparticles as the carrier of natural extractives and medicine were reviewed. The research progresses in activated carbon nanoparticles as the carrier of traditional Chinese medicine or natural extractives from plants have been summaried. The technical bottleneck in preparation and utilization of activated carbon nanoparticles as the active ingredient sustained-release were also analyzed.

Abstract:Nano-composite natural polymer based film not only have low energy consumption, ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, but also realized the sustainable development of resources. Because of the enhancement of nano particles, the composite film shows more unique and excellent properties than conventional edible film, with low cost, rich available, regenerative and less pollution. Reviewed methods on the preparation of nano starch at home and abroad, including the, physical and chemical methods. Described the application in nano-composite edible films briefly, and summarized the researches on the improvement of the natural macromolecular films’ properties in order to provide a basis for further study on a new nano-composite edible film.

Abstract:With the emphasis on the cultivation of applied talents and the rapid development of information technology and economic globalization, the scientific English teaching to food science students is facing the new challenge of our ages. To examine the current situation of scientific English teaching, there are still a lot of problems. The author suggests to improve awareness of the importance on the profession, ensure systematicness and advancement of teaching content, construct the learning mode of the scene type, introduce the multiple evaluation system as well as grasp the way and method of obtaining industry information and professional literature, to improve the teaching quality and teaching effect in scientific English and achieve the goal of cultivating high quality applied talents in food industry.