Abstract:The effect of the different emulsifiers on rheological and thermodynamical properties of the Chinese and Japanese flour based pound cake batter systems was investigated. Results showed that the specific gravity of cake batter containing 10%MFC changed the most. The specific volume of cake increased significantly as the addition of MFC increased. The bubble distribution of cake batter containing MFC was more uniform, and the emulsion system had greater stability. The hardness of the cake containing 7.5% was equivalent to that of the cake containing 5% SP. The cake product with 10% MFC addition had best sensory scores and best anti-retrogradation effect. In addition, retrogradation rate of Chinese flour was lower than that of Japan flour. Compared to the Japan flour, retrogradation rate of cake with Chinese flour as batter matrix was lower.

Abstract:The original strain of Aspergillus oryzae CS3.03 isolated from koji powder was treated with the composite mutagen UV-DES. The mutants were screened with the method of casein plate and agar block. According to re-screening results detecting with the method of Folin-phenol, and the better screening means was found. At the same time, the fermentation ability of high protease activity mutants were tested in the state of low-salt solid-state fermentation technology, and the genetic stability of the best was tested by repeated multiplying. The results showed that the screening efficiency of agar block method was significantly higher than casein plate method. Five mutants of high protease activity with production potential were obtained by re-screening. The result of soy sauce fermentation test proved that the content of ammonia nitrogen and the utilization ratio of total nitrogen were higher than those of the original strain. The ammonia nitrogen in soy sauce fermented by mutant P7 and Y5 increased 14.56% and 11.26% respectively, and the utilization ratio of total nitrogen increased 2.92% and 3.12% in the same situation. Genetic stability test showed that P7 had great industrial application value and genetic stability, and its average protease activity was 4 994.18 U/gdb, which was 173.92% higher than that of the original bacteria.

Abstract:Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate (STP). The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test, for the reaction pH 7.5, the amount of STP 4%, the reaction temperature 40 ℃, and the reaction time 4 h. Under the optimal conditions, the degree of phosphoryl-ation reached 50.96 mg/g. The low-field nuclear magnetic resonance (LF-NMR) was used to observe the binding of proteins to water during the process. The results showed that the solubility, water - holding capacity, foaming property and emulsifying property of egg albumin were all improved after phosphorylation.

Abstract:The genetic engineering strain with recombinant plasmid pET-28a-pam was expressed in E.coli BL21. The fermentation conditions of initial pH, shaking speed, inoculation time and fermentation time were optimized with the PAM activity by using single factor. The results showed that the optimal fermentation conditions were initial pH 7.0, 200 r/min, the tenth hour broth and liquid volume 50 mL/500 mL, fermented for 24 h. Furthermore, the three factors were optimized by Box-Behnken design, and the results showed that inoculation time, initial pH and fermentation time are main affecting factors and their optimal levels are 12.8 h, 6.7 and 25.2 h. Under the optimal conditions, th activity of PAM reached 11.15 U/mL, improved by 128.9% compared with that under initial culture conditions.

Abstract:Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of ultrasonic treatment and storage. Simultaneously, the content of ferric ion increased as the ferrous ion decreased, namely, the ionic strength was increased. According to these results, ultrasound has a definite effect on the conductivity of model wine, and itis related to the valence and content of iron. These studies will provide a useful reference and theoretical basis for exploring the influence mechanism of ultrasound to wine conductivity and for the electrical conductivity as a detection index during aging of wine modified by ultrasound.

Abstract:In this study, seven Yuxiang shredded pork sauces in Sichuan and Chongqing area were measured by an electronic nose before and after heating respectively, combined with principal component analysis (PCA) and cluster analysis (CA), as well as in combination with sensory evaluation and physical and chemical indicators. The results showed that electronic nose could effectively distinguish the seven Yuxiang shredded pork sauces before and after heating. Compared with heated, the Yuxiang shredded pork sauces in Sichuan area showed obvious similarities before heating, however, the Yuxiang shredded pork sauces in Chongqing area didn’t show similarities whether heated or not. Some obvious changes about the odor of the seven Yuxiang shredded pork sauces between heated and without heating were observed, and this might may attributed to their raw materials and the physical and chemical reactions in the heating process.

Abstract:The aim of this current study was to, under the premise of the best sensory quality, assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs (Eriocheir sinensis). Based on the sensory evaluation of Taihu crabs, the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process, firstly. Under the steam condition with the best sensory quality, the nutritional quality i.e. basic nutritional components, vitamins, amino acids, fatty acids and functional components, subsequently were analyzed and assessed. The results showed that their weight loss rates increased but water contents decreased with prolonging steaming time in the both steam methods. The optimal steam time of electric steamer and gas heated steamer was 25 and 20 min, respectively. Under the optimal steam condition, compared with the samples steamed by gas heated steamer, the samples steamed by electric steamer showed significantly better characteristics, such as basic nutritional value, vitamin contents, the contents of total, essential, delicious amino acids, and the ratio of monounsaturated fatty acids (MUFAs). Moreover, the contents of DHA (C_22:6) and astaxanthin steamed by electric steamer were more than 2-folds than those of gas heated steamer. The results showed good guiding significance for daily cooking and central kitchen.

Abstract:In order to analyze the drying characteristics of the yam, a homemade batch microwave drying test system was designed, and the drying tests undertaken by using four factors and four levels, including microwave power, thickness of yam, heating and intermittent time. The changes and the characteristics of drying the fresh-cut yam slice heated intermittently by using microwave were analyzed. The results showed that microwave drying process generally included acceleration, constant speed and deceleration phases, and the drying color was the brightest heated for 7 s. Moreover, under this condition, the thickness of slice could impact the contractility seriously, therefore increasing the thickness of slice appropriately could help the yam slices keep good volume after being dried. These results provided a theoretical basis and guidance significance for realizing the process of drying high mountain yam or related products.

Abstract:According to monitoring data of white spirits of Hunan from 2013 to 2015, risk on exposure of two kinds of phthalic acid esters (DBP, DEHP) was assessed by using the probabilistic modeling method. The results indicated that the phthalic acid esters (DBP, DEHP) intake of Hunan residents is in the safe state generally. However, once the daily intake of adult drinkers exceeded 240 g/d, the percentile (95%) exposure of DBP would reach to the tolerable daily intake value (TDI) set by European Food Safety Agency (EFSA), and this would result in some risk.

Abstract:Meat samples for calibration (n=210, pork, beef and mutton n=70, respectively) were scanned, over a NIR spectral range of 4 000～10 000 cm^-1, and the chemical analysis were performed. Meat samples (n=90, pork, beef and mutton n=30 respectively) were scanned and analyzed for prediction of protein content. It was developed a PLS regression model assaying based on different spectral pretreatment methods. The best calibrations models of fresh meat samples showed relatively good predictability for protein, the coefficient of determination of calibrations samples was 0.954, the coefficient of determination of prediction samples was 0.929, the RMSEC and RMSEP were 0.495 and 0.669, respectively. Therefore, the fresh meat quantitative models can apply for protein prediction for different meat samples, which enhanced its application range.

Abstract:A new method for the determination of selenium（Se） in vegetables and fruits was developed using electric membrane extraction. The effects of several factors were investigated, such as Time spent, Consumption of reagents and Detection limit of sample. The results showed that the detection limit of sample was 0.005 mg/kg by spending few time and reagent. The recovery of Se was 92.4% on an average. Through the verification of the national standard reference materials, the experimental results meet the requirements of the uncertainty. The method is suitable for the detection of selenium in fruits and vegetables.

Abstract:The determination of nitrite content in drinking water, smoked bamboo shoot, grandmother food and roasted ear tip was studied by using headspace-gas chromatography, and a fast, accurate and quantitative detection method of nitrite was established. The reaction mechanism of this method was deduced, and the relative products were validated by the headspace gas chromatography-mass spectrometry. The sample solution of smoked bamboo shoot, grandmother food and roasted ear tip were analyzed after crushing, boiling water extraction, precipitation and filtration, and then sodium cyclamate and sulfuric acid solution were added to pretreated sample. Diazo reaction was reacted in headspace bottle at 50 ℃, using the derivatives of cyclohexene as the target product and quantitative analysis. In this paper, the low concentration standard material standard curve r² was 0.999 0. Moreover, the corresponding detection range was 0.001 ~ 0.200 mg/L when 5 mL sample was used. However, the high concentration standard material standard curve r² was 0.999 5, and the corresponding detection range was 0.67~167.00 mg/kg while was 3 g sample was used. It was verified to be a good method for the detection of nitrite in food, with low detection limit, wide linear range, and good repeatability and recovery rate.

Abstract:Aiming at the U.S. food inspection system, it was analyzed, in this paper, its characters from several aspects, including the structure, operation and management mechanism, inspection belief as well as the training for inspector. It provides some suggestions to improve the food inspection system in China. Therefore, it is significant to establish an inspection system based on food safety quality system and risk analysis, a comprehensive inspection data management system, as well as a unified training and certification system for food inspectors.

Abstract:For the safe production of food enterprises, it must be related to a variety of financial system related to capital investment and cost accounting and other issues. Through preventive investment, education investment and accrued expense for safe production etc., good financial institution can produce the corresponding improvement for the food safety production. However, in the current financial system of the food production safety in enterprises, there are a series of problems, such as preventive investment and education investment has not be valued, accrued expenses without reliable security and other issues, and it is difficult to play a role in promoting safe production. Therefore, it is necessary to innovate the current food enterprises financial system, take some effective measurements, such as increasing the proportion of preventive investment, the establish-ment of special fees management system of food safety education for employees, the establishment of specialized institutions for accrued expense of food safety production, so that to ensure the safety production of food enterprise operated smoothly.

Abstract:At present, the crime of food producers is the main one in the food safety regulation system, and some crimes in food safety regulators as well as in transport and storage. However, There are still a series of dilemma about it, including the contrary to the trend of whole food safety process control, ignoring the public security character of food safety crime, and the neglect of its economic attribute of food safety crime. Therefore, we should increase the penalties according to the crime of endangering public safety and enforce the criminal law regulation. Furthermore, a severe fine penalty should be undertaken, so that the existing criminal law for food safety could be improved.

Abstract:A top-suspended centrifuge drum was studied with consideration of fluid-structure interaction of the drum and massecuite. The analytical dynamic model was built by finite element method, and a triangle plate element was used to build the basket wall. Moreover, the triangular prism element of six nodes was also utilized to build the massecuite. Therefore, the natural frequencies with and without consideration of fluid-structure interaction and the natural frequencies were obtained respectively. The results showed that the natural frequencies with consideration of fluid-structure interaction were smaller than that without this consideration.

Abstract:Three-dimensional isothermal flow field of polylactic acid(PLA) of the nose transitional body of length to diameter ratio is 441 experiment with a small meshing direction twin-screw extruder head by using the PALYFLOW software. The fields of velocity, pressure, shear rate and viscosity with different process parameters are analyzed and compared. Results showed that the flow field effect become better with the increase of the screw speed and the flow rate at the appropriate temperature，but compared with the increase of the screw speed, the increase of the melt flow was more beneficial to improve mixing and plasticizing effect of the extruder head's transition flow field, and the quality of PLA products.

Abstract:Considering solution for existing nut packing machines on the market with the problems, including non-multifunction, high demanding in area occupation and human labor, a rotary multi-station automatic nut packing machine was designed. The machine combined the function of collecting quantitative and bagging the nuts, sealing with thermoplastic plastics, packing paper-bag and automatic sealing of the box. The machine mainly consisted of three systems, i.e., the feeding system with rotary controllable quantitative mechanism, the bagging system of catching and opening bags, bagging, sealing of the bags and the packing, and the sealing system for the boxes. It was verified that 720 bags (360 kg) of nuts could be packed using this machine in an hour, and the nut loss rate was less than 2%.

Abstract:Designed a kind of the new type self-unloading bone dregs removal suspension coop and bone dregs-falling proof device. The new type self-unloading bone dregs removal suspension coop is mainly composed of a cage bottom ring and the bottom cover plate, cage barrel body, along the reinforcing ring, cage cover several main body. The new type suspension coop can ensure the safety and reliability of bone processing, providing a good solution for the problem of the traditional suspension coop that has a lock cover is not strict, the pin is easy to fall. The hanging structure of the traditional suspension coop is complex and expensive, and it causes inconvenience to the adding bone raw material to the suspension coop. Correspondingly use a new hanging coop hoisting structure, can prevent the hook off, and the utility model has the advantages of simple structure, low cost, even in the lower part of the tank lifting can also be simple and easy to operate, improve the production efficiency and safety. At the same time, in order to avoid the problem that the bone dregs are easy to fall off when the suspension coop into or out of the extraction tank which adds and retrofitting the direct injection standpipe. The new device that could prevent bone dregs in the suspension coop from falling is designed. The device has the advantages of low cost, simple structure, convenient maintenance, effectively prevent the suspension coop bone dregs off, and greatly improve the service life and the economic benefit of the subsequent equipment.

Abstract:High pressure carbon dioxide treatment (HPCD) and ultra-high pressure homogenization treatment (HPH) are promising non-thermal sterilization technologies. A new type of combining sterilization technology of HPCD and HPH was developed to enhance the sterilization capabilities. The working principles, characteristics, structural components of the combining sterilization technologies were introduced systematically, and the physical prototype was developed. These three sterilization technologies were evaluated by comparing the inactivation of Saccharomyces cerevisiae, and the test results showed that the combining sterilization technology was better than that of the single one.

Abstract:Freshwater fish head before processing as a freshwater fish processing a difficult point in the process of automated processing, to head the processing effect directly affects and restricts the freshwater fish late deep processing of the quality of the products. This paper presents A use of pneumatic cylinders contour design tool for freshwater fish mechanical processing way to head, is designed and developed A pneumatic head machine prototype, to go head machine prototype meat rate and recovery rate of head as the main performance indexes, performance parameters affecting the freshwater fish head machine prototype of fish head positioning distance, the back of the fish body position distance, tool shape structure, the working pressure, etc. The key factor to determine the test index and orthogonal experiment design and analysis, it is concluded that: to go head to head machine effect from large to small in the order: A fish head positioning distance ＞ C cutter contour structure ＞ B ＞ fish back positioning distance D error. Comprehensive evaluation of the results of the analysis shows that: freshwater fish go pneumatic head machine head work, put the fish body horizontal, fish head positioning distance is 107 mm, the back of the fish body positioning distance is 55 mm, and the thickness of 2 mm of u-shaped arc blade knife cutting head effect is best, at this time the fish head meat at a rate of 76.8%, to head a rate of 90.6%.

Abstract:A new type of microwave and vacuum drying device combining waveguide and wave source cooling device was designed. This improvement helped to solve two big problems effectively, uneven distribution of microwave and wave source easily broken on heat. Because the material chamber is the intersection of microwave and vacuum chambers, material could be in microwave radiation as well as in vacuum environment. Thus, the material plates were hierarchical designed. On the one hand, they were easily tear down, on the other hand, material room space could be made full use. Moreover, the cold traps designed by modular to make it easily loaded and unloaded according to the requirements of drying, and this could effectively improve the utilization efficiency of the themselves. The microwave vacuum drying equipment design was clever, safe and reliable, and could satisfy the drying processing of high quality material.

Abstract:To make the food be dried better as well as improve the drying efficiency, based on the analysis of the working principle of rotary disc dryer, for its critical part drying tray, the geometry structure design, the stress and its deformation were analyzed. Moreover, the calculating formulas of the thickness of the steel material manufactured for the drying tray were also provided. After analyzing the heat transfer process between drying tray and bulk solids bed in the work, the heat transfer coefficient formula was then summed up. According to the relevant theory given in this study, rotary disc dryer was built and ran well, and its drying effect was remarkable.

Abstract:In order to meet the personalized needs of the individual’s desiring of ice cream, an ice cream machine was designed based on the rapid prototyping technology. This machine included transmission, mechanical structures and control system. A Z-axis drive module and a Core XY two-axis one were adopted by the transmission module. Moreover, the mechanical structure was constructed by a stirring module to mix the raw material uniformly, combining a platform to enable raw material to stack layer by layer and an extrusion mechanism moving in XOY plane. The control system composed of a mechanism motion and a temperature control. It was found that this machine was easy to operate and cost lower, and realized arbitrarily the complex structures of personalized ice cream molding.

Abstract:Based on the actual situation in the transport process, the effects of mechanical vibration frequencies and acceleration on the storage quality of kiwi fruit was investigated. The change processes of storage quality of kiwi fruit were studied under five vibration frequencies of 10, 20, 30, 40, 50 Hz and three vibration accelerations of 2.5, 5.0 and 7.5 m/s². Moreover the effects of mechanical vibration on the hardness, the content in internal soluble solids, titratable acid, V_C, and MDA of each group of kiwi fruit have been analyzed. The results indicated that the hardness, titratable acid, V_C were decreased whereas the content in internal soluble solids and MDA were increased during the time of experiment. It was also found that 20 Hz vibration frequencies and 2.5 m/s² vibration accelerations was the least loss damage condition for kiwi fruit storage quality during the transportation process.

Abstract:The early warning is significant forpreventing stored maize from aflatoxin B₁ (AFB₁) contamination. To reveal the relationship between the change of catalase activity and AFB₁ contamination in stored maize, the storage experiments of maize were carried out at different temperatures and moisture contents. The results showed the increasing trend of catalase activity and contaminated AFB₁ was accordant, which displayed a quadratic equation with the correlation coefficient of more than 0.95. The rates of catalase activity increase and AFB₁ production by mould in maize could be affected by storage temperature and maize moisture content, but their increasing trend was not changed. Moreover, it was found that catalase activity increase 4 to 21 days before the significant increase of AFB₁ content under each maize storage condition. Therefore, the early warning of AFB₁ contamination in stored maize could be achieved by the detection of catalase activity of mould in stored maize.

Abstract:In order to study the effect of nano-SiO₂ modified low density polyethylene (LDPE) film on Gonggan storage, the influences of unpacked, LDPE film and nano-SiO₂ LDPE film packaging treatments on postharvest quality of Gonggan were investigated. The results showed that both of the packing materials could improve the postharvest quality of Gonggan, and nano-SiO₂ LDPE film was better in slowing down the increase of the decay rate and weight loss ratio, and the decrease of firmness. Moreover, the nano-SiO₂ LDPE film was found to be better in inhibited the accumulation of malonaldehyde (MDA), and maintained higher content of total-soluble solids (TSS) and titratable acid (TA) content at the later period of storage. Furthermore, maintaining higher antioxidant capacity and hedonic scale of Gonggan fruits were also confirmed.

Abstract:Compared to single temperature zones refrigerated truck, multiple temperature zones refrigerated truck is more comfortable with cargo demand and temperature changes. Air distribution in the truck cold room could affect its temperature significantly. In this paper, the influence of air distribution to temperature range in single evaporator multiple temperature zones refrigeration truck was studied based on CFD technology. Moreover, temperature non-uniformity problems were also analyzed. The results provided a theory basis for the design optimization of multiple zones refrigerated truck.

Abstract:There are several problems in the ultra-low temperature refrigeration control system on the tuna fishing boat, including the low degree of automation, unsatisfactory monitoring effect and poor monitoring conditions. In order to solve these problems, a tuna fishing boat ultra-low temperature cold storage refrigeration monitoring system was designed and developed by using the virtual instrument technology, based on LabVIEW. This system achieved a real-time monitoring, and displayed a unit’s data and dynamic curves. Moreover, it also included a data processing and storage, a control parameter settings, an electronic expansion valve real-time status monitoring, a valve control and an output display. The experimental results indicated that this system could be operated stably and automatically, and used to get detection timely and accurately, with a friendly human-machine interface.

Abstract:Preservation of environment temperature is an important factor to protect distribution quality of fruits and vegetables. In this paper, distributed cabinet based on thermoelectric cooler (TEC) for fruits and vegetables was studied while control system based on ATmega16 microprocessor of AVR series was designed. By using ICCV7 for AVR software platform and C program, software of control system was researched. After ambient temperature of distributed cabinet and water temperature of TEC system were acquainted, executions such as TEC, fans and pumps were control automatically by using a dual limit control methods. Persevered temperature of distributed cabinet and high temperature protection of TEC system was realized. The results showed that control system could collect real-time monitoring parameters effectively and control executions according control logic, and the system is reliable.

Abstract:In order to explore the feasibility of the application of new fluorine free refrigerant in the existing refrigeration system, a traditional one based on R600a refrigeration, a testing equipment of new refrigeration system was designed. This new testing equipment was dominated by a cooling equipment, temperature tester and pressure detector. In this study, the refrigerant R600a replaced by a new type of fluorine free refrigerant HCR22, and the coefficient of performance and cold storage capacity were taken as indexes, and conducted an experiment for 12 h, the refrigerating capacity of two refrigerants in different quantity of charging ratio was studied. The results indicated that compared to R600a, the best filling ratio of HCR22 was less 13.33%, but the refrigeration coefficient was higher 10.53%, and the system energy was less 3.16%. When the refrigeration system was run for 12 h, the refrigeration ability of HCR22 was found better, and the cooling ability of HCR22 and R600a were 7 306.64 kJ and 6 796.68 kJ, respectively. This study provided evidences and technical support for the new type refrigerant HCR22 replacing the R600a refrigerant.

Abstract:Response surface methodology was used to optimize the microwave- assisted extraction of flavonoids from cold pressed cake in Zanthoxylum armatum DC. Prodr， and the antioxidant activity in vitro of flavonoids were analyzed. The results showed that the optimum extraction process of flavonoids were： microwave power 506 W, microwave treatment time 256 seconds, ethanol concentration 75%, ratio of liquid to material 501. Under this condition, extraction ratio of flavonoids was 0.40%±0.04% ( in terms of rutin). The reducing power, the hydroxyl free radicals, DPPH free radicals, scavenging capacity of flavonoid extracts were increased gradually with the increasing of the mass concentration, and the reducing power of 0.05 mg/mL flavonoids from cold pressed cake was equal with 0.03 mg/mL V_C; the half inhibition concentration of hydroxyl free radical scavenging rate of flavonoids from cold pressed cake and V_C were 0.074, 0.053 mg/mL while the half inhibition concentration of DPPH free radical scavenging rate were 0.024, 0.016 mg/mL. The flavonoids from cold pressed cake had a certain antioxidant activity in vitro, and had the value of developing into natural antioxidants.

Abstract:Isolation, purification and antioxidant activity in vitro of polysaccharide from Ganoderma lucidum were studied. Polysac-charide was extracted from G. lucidum, and three fractions were isolated through ion exchange chromatography and allyl dextran gel chromatography from them, including GLPa-2, GLPb-1, and GLPc. The weight-average molecular weight was detected by gel permeation chromatographic, and then monosaccharide composition was detected by gas chromatography. The results were described as follows. The component parts of polysaccharides were composed of glucose, arabinose, xylose and mannose, with different containing rates, and the average molecular weight of GLPa-2, GLPb-1, GLPc was detected to be 3.65×10⁵ Da, 3.87×10⁴ Da, 1.38×10⁴ Da, respectively. Moreover, a dose-effect relation between the concentration of polysaccharides fraction and the eliminating ratio was also found, and GLPa-2, composed of glucose, arabinose, xylose, and mannose, the largest molecular among the three ones, showed the highest antioxidant activity. Thus it turned out that the antioxidant activity of polysaccharides from G. lucidum was related to their composition.

Abstract:The stems, skin and some varieties of grape seeds from six varieties classified as three kinds of color grape were used to extracted the resveratrol by organic solvent and then detected its content by HPLC. Moreover, the effect of resveratrol on DPPH radical and hydroxyl radical scavenging ability were also studied. The results showed that the resveratrol content in different grape varieties and tissue distributed differently, and the volume decreased in fruit stem, skin, and pip orderly. Furthermore, it was also found that the resveratrol content in the varieties of purple-black was the highest in the fruit skin, but it was the lowest in the varieties of yellow-green. The resveratrol content in stem of ‘Jintian 0608’ and ‘Summer Black’ was higher (22.4～22.6 μg/g), but it was very low (1.2～1.8 μg/g), in those of ‘Sunshine Rose’ and ‘White Rosario’ stems. It was confirmed that the resveratrol content in grape pip was significantly positively related to DPPH free radical clearance, however no significant correlation was found between the content of other tissues and this clearance. Finally, the resveratrol extracts from the fruit stem and skin of ‘Jintian 0608’ and ‘Summer Black’ were found showing stronger ability in cleaning both DPPH and hydroxyl radicals than those of the other tissues.

Abstract:The chemical components of Oenanthe javanica from Guizhou and the hypoglycemic effect of its extracts on the diabetic mice induced by streptozotocin (STZ) was investigated in this paper. The chemical composition type in the wild O. javanica was detected in a single prediction experiment by using various chemical components of natural medicine. The total phenolic acids, flavonoids and sugar of O. javanica were determined by spectrophotometry. Diabetic mice model was established by STZ, and metformin was used as a positive control, the extracts from O. javanica was fed, blood glucose was measured. The results showed that O. javanica contained phenols, flavonoids, alkaloids and other active ingredients, and the total phenolic acids, flavonoids and sugar of O. javanica were found higher than other kinds of compounds. The extract from O. javanica showed a certain hypoglycemic activity, and according to the data, decreasing blood glucose from 27.6 to 17.7. Thus O. javanica from Guizhou contains a variety of natural drug chemical composition, showing a certain hypoglycemic effect, and it was valuable to research and explore it.

Abstract:The effect of total flavonoids from Perennial Lablab sp. Hull(FPLH) on the immune function and antioxidant activity in vivo were studied. With index of immune organ, spleen lymphocyte proliferation function, phagocytic activity of macrophages, cytokine levels in serum(IFN-γ and IL-4), the activity of alkaline phosphatase in serum, the activity of SOD, GSH-Px and the level of MDA in serum as the evaluated indices, the immune function and antioxidant activities of FPLH in mice was studied. The results showed that the thymus index and spleen index of FPLH was higher than the control group by 12.34% and 8.67% respectively; the spleen lymphocyte proliferation activity, macrophage phagocytic activity, IFN-γ, AKP, SOD and GSH-Px levels in serum were significantly increased by 114.68%, 27.16%, 8.25%, 82.52%, 10.47%and 12.16% respectively; the MDA level in serum was significantly decreased by 32.97%. FPLH showed strong immune function and antioxidant activity in vivo.

Abstract:Tartary buckwheat (Fagopyrum tataricum) seeds were treated using ultrasonic at different power and time and temperature. The exposed grains were germinated, then harvested after incubation on the 2rd, 4th, and 6th days. The effects of ultrasonic on the germination rate of the tartary buckwheat seeds and some nutrient compounds in the sprouts were detected, and the DPPH radical-scavenging activities of the seedlings were investigated. The results showed that with treatment of 280 W ultrasonic, at 20 ℃ for 35 min, the highest rates of initial (88.0%) and final (100.0%) germination were obtained after incubation. With the treatment of 240 W ultrasonic, at 15 ℃ for 35 min, the seedlings produced the highest contents of the reduced sugar (11.24 g/100 g) after 4 day of incubation, and this was 303.99% and 40.03% more than those in the seeds and the control, respectively. A treatment of seedlings of 280 W, at 30 ℃ for 30 min got the highest the total flavones contents, i.e., 9.46 g/100 g after 6 day of incubation, which was significantly increased by 228.07% and 69.71% compared to those in the seeds and the control, respectively. Moreover, the DPPH radical-scavenging activities of the seedlings was found to be 86.47%.

Abstract:The application of ultrasonic irradiation to extract pepsin-soluble collagen from the skins of rabbit was investigated in this study. The results showed that the extraction rate of collagen using the ultrasonic irradiation was (83.69±0.51) % and the yield increased by 25% in comparison with the conventional pepsin isolation method. The result of polyacrylamide gel electrophoresis confirmed that the subunits structure of collagen using the ultrasonic irradiation was mainly of α1, α2 and β, without subunit degradation. Moreover, the ultraviolet spectrum exhibited a typical absorption peak at 217 nm, indicating that it greatly maintained the characteristics of type I collagen. Additionally, the Fourier transform infrared spectroscopy revealed that hydrogen bond was partially destroyed, but the triple helix structure of collagen remained intact even after the ultrasonic irradiation. However, the result of Scanning Differential Calorimeter analyses showed that the thermal denaturation temperature and enthalpy value of collagen using the ultrasonic irradiation were slightly lower than that of the traditional rabbit collagen, and it still had a relatively higher thermal stability.

Abstract:The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum. The results showed that different hydrolloids had different effects and suitable adding concentration on the bread. Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%. However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread. After adding 0.1% sodium alginate, the specific volume and the springiness of bread increased by 19% and 10% respectively, while the hardness decreased by 31%. However, the xanthan gum could not improve the quality of the GBR bread.

Abstract:Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried，crushed and mixed with maize flour, and then were extruded to make aloe-maize health food. Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products. Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃

Abstract:Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. Under these conditions,sensory evaluation score of tofu arrived at 76.20±0.36, springiness arrived at 0.95±0.01.

Abstract:The sweet corn juice was prepared by using double enzymes method, i.e. catalyzed by medium temperature α-amylase and saccharifying enzyme. The soluble solid matter content was analyzed as the basis of evaluation. The liquefaction process was investigated in solid-liquid ratio, medium temperature α-amylase dosage, enzymatic hydrolysis temperature and time on the amylolysis effect, and then the effects of the amount of saccharifying enzyme, saccharification temperature and time on the enzyme solution were also studied. On the basis of single factor experiments, the optimum technological conditions of double enzyme hydrolysis for sweet corn were optimized by orthogonal experiment. The results showed that the sweet corn pulp could be produced best, using the solid-liquid ratio of 14 (g/mL) and liquefied at 55 ℃for 25 min with 0.35% of medium temperature α-amylase, then saccharified for 20 min with 0.15% of saccharifying enzyme. The soluble solid matter content of the sweet corn juice prepared under the best condition was 3.90%. This method showed the advantages of simple operation, consuming short time, and effective juice extraction, etc., and it could be popularized and applied in the processing of sweet corn beverage.

Abstract:Phosphate is a kind of food additive, which can improve the quality of food. It is widely used in all fields of food industry and plays an important role in the production of wheat based products. In this paper, the basic characteristics of phosphate were introduced, and the application and mechanism of phosphates in flour products were also summarized. Furthermore, the problems of its application and the corresponding suggestions were proposed.

Abstract:Inonotus obliquus polysaccharide is one of the major constituents of active components in Inonotus obliquus, which has important function on antioxidant, anti-tumor etc. and is one kind of potential health ingredients. Study the progresses of Inonotus obliquus polysaccharide, including the extraction, isolation, purification, identification, bioactivity and composition, and offer the futher researchs and prospects of Inonotus obliquus polysaccharide.

Abstract:Based on the theories of statistics and econometrics, the research selected 341 CNKI research papers on Chinese genetically modified food, published during 1997 and 2016. It was pointed out that these published journals demonstrated a certain degree of concentration, core scholars carried out in-depth researches and research directions representing a certain degree of regularity and extensionality. The results showed that researches of domestic scholars on genetically modified foods tend to increase, while few research literatures on natural science were found. It was necessary that the researchers should commit to studying transgenic engineering technology. However, as social science research literature revealed, scholars paid more attention to the safety of genetically modified food. We suggested that the risk communication might be an important means of solving food safety problems, and it would become the mainstream of innovation research.

Abstract:The present situation of agricultural science and technology innovation activities in China were expounded in this paper, and the characteristics of various innovation subjects, especially based on the universities was pointed out. Simultaneously, the current problems of agricultural technology innovation system were also analyzed, including the lack of innovation capability and financial support, the difficulty of technology promotion and transformation, and the imperfect of service platform. Finally, some practical and feasible policy were proposed in order to improve the agricultural technology innovation system. We suggested that government should support the technology innovation in agricultural enterprises and improve the evaluation mechanism of scientific research, and technology popularization system, as well as increase financial input in agricultural scientific research.

Abstract:The ecological wine products as the center have been provided, and the new model of circular economy have also been built in the industry of ecological liquor-making. Ecological liquor-making embodied in the pursuit of harmony of economic, social and ecological benefits to achieve coordinated development between the human and the nature environment, between the brewing industry and natural environment, and between social and natural environment. It was contained that the harmony thought of Taoist culture, Marx's thought of ecological ethics, the whole idea of system theory, the sustainable development's thinking of scientific development views, and the beautiful Chinese thought of the construction of ecological civilization in ecological liquor-making. The ecological liquor-making represents the future direction of the industrial development of the liquor-making.

Abstract:In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.