Abstract:Nano cellulose material, as an environment-friendly material, has attracted much attention for applications in fields of material sciences, food, chemical engineering, and medicine due to its biocompatibility and biodegradability. Nanocrystalline cellulose (NCC) show a high aspect ratio, large surface-to-volume ratio, high crystallinity index, high tensile strength, and good thermal stability. Having reviewed the scientific literature on NCC during the last 5 years, aimed to provide an overview about morphology, crystallization, and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging, as emulsion stabilizers and food ingredients). However, its future development and commercialization still necessitate the overcoming of numerous challenges.

Abstract:To producce the whole wheat flour which has lower enzyme activity and higher stability, the wheat was tempered with Na₂CO₃ solution (0.10%, 0.25%, 0.50%) in vacuum condition (-0.04, -0.07 MPa). LF- NMR was used to observe the water transfer process in kernel and the activity of Lipase was evaluated. Then milled the wheat and produced the whole wheat flour, the stability and quality characteristics of whole wheat flour were studied. The results showed that the value of A₂₁ was increased during tempering, and tempered in vacuum condition with alkali solution could inhibit the activity of lipase in wheat kernel, improve the stability of whole wheat flour. Results of farinograph properties, RVA and rheological properties in whole wheat flour illustrated that tempered in vacuum condition with alkali solution could increase all properties of whole wheat flour, and improve the qualities of whole wheat flour effectively.

Abstract:In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen indicated that with the increase of temperature and collagen concentration, the aggregation speed of collagen accelerated and the degree of aggregation increased. In acidic environment, the aggregation time was relatively long. When pH increased from 7 to 8, the degree of self-assembly increased first and then decreased. The degree and the speed of self-assembly were the highest at pH 7.2. With the increase of ion concentration, the aggregation rate first increased and then decreased. The collagen reached the fastest aggregation speed and the highest degree of self-assembly in 120 mmol/L NaCl solution.

Abstract:In this study, the ABTS free radicals scavenging activity was as an indicator, the Chou-Talalay method was used to investigate the synergistic antioxidant effect and structure activity relationship of six kinds of small molecules with different structures. The results showed that the ABTS free radicals scavenging activity of the six kinds of flavonoids was in following order, i.e., 5,6,7-trihydroxy flavone > 6-hydroxyl flavone > 3,7-dihydroxy flavone > 5-hydroxy flavone > 3-hydroxy flavone > 7-hydroxyl flavone > ascorbic acid. Among them, 5,6,7-trihydroxy flavone, 6-hydroxy flavone and 3,7-dihydroxy flavone oxidation effect significantly, under different concentration and two flavonoid compounds on ABTS free radicals scavenging activity of the combined effect of CI values are quite different, dihydroxy flavone and other five kinds of flavonoids have obvious synergistic effect. It was also found that the synergistic antioxidant effects of the six flavonoid compounds were related to the position and quantity of the hydroxyl group, the main structural feature of the synergistic antioxidant effect of 3,7-dihydroxy.

Abstract:Three different parts of fig fruits were compared by texture analyzer. And the research was conducted about quality of fig fruits varying in maturity by pair T test and correlation analysis. The result showed that the firmness in the nearest parts of fig’s stalk was greater than that in middle and top parts, usually a hole called fruit being here, of fig fruits, and that there was no significant difference in rupture depth of fig fruits varying in maturity, as resilience and firmness reduced with increasing maturity. And it would be better to use Orphan immediately once harvested, the resilience, firmness and viscidity showing great discrepancies in maturity of 80% to 100%; Qingpi and Conadria had a low level of rupture depth when reached 80% maturity in which they were suitable for transportation up to full maturity. The greatest viscidity existed in Branswick which was appropriate to produce fig puree and jam. The texture characteristics of varied fig in different stages of maturity may be used to provide basis for processing and fresh edible use.

Abstract:Using rice starch and sodium chloroacetate as raw material, carboxymethyl starch (CMS) was obtained by semi-dry method. The influences of dosage of sodium chloroacetate and NaOH, reaction temperature and time of etherification, alkalinization temperature conditions on the substitution degree of product were investigated, and then the infrared spectrum and crystal style of the CMS were analyzed. The results showed that optimizing conditions of CMS by single factor experiment were starch and sodium chloroacetate of 11 in molar ratio, starch and sodium hydroxide of 11.25 in molar ratio, alkalinized at 35 ℃ for 1 h, and then etherified at 60 ℃ for 2.5 h. Finally, the substitution degree of obtained CMS was 0.45 under the above conditions, and a new absorption peak, the characterisitic one of carboxyl functional groups, appeared between 1 300 and 1 600 cm^-1. The crystal structure of the starch changed from polycrystalline granules to be amorphous.

Abstract:In order to reduce the mechanical damage of sunflower seed during its harvest and storage, and provide the theoretical foundation for the design of related mechanical devices, was studied the mechanical properties of sunflower seed. According to the geometrical dimensions and the mechanical parameters, which obtained from the experiment, we established the physical model and the finite element calculation model of sunflower seed. By the method of finite element analysis, not only analyzed the failure modes of sunflower seed under different compression loads and compress methods, but also the regularity of distribution of its stress and strain. By comparing the results of experiment and finite element simulation, we confirmed the feasibility of the model. The results showed that the anti-extrusion capacity of sunflower seed is anisotropic,along the directions of X, Y and Z, its elastic modulus are EX=64.01 MPa, EY=23.63 MPa, EZ=101.8 MPa, respectively. Under the same pressure, sunflower seed is most likely to rupture in horizontal direction and least likely to rupture in the perpendicular direction. Different loading directions lead to different failure modes, the perpendicular loading tends to cause local cracks and rupture, while the horizontal and transversal loading lead to the seed cracks along the crevice of the cotyledons. Besides, instability failure might happen under the transversal loading.

Abstract:Embryo is an important part of the corn kernel. Its characteristics can help to improve the automatic recognition rate of corn variety. This paper was on the extraction of embryo from the image of corn kernel. Jingke 25 which was commonly used in North China was selected as study objects. A bilateral filtering combined with the growth of the seed region (RSG) method was proposed to extract corn kernel embryo. The obtained embryo was the same with the observed by eyes. The area and perimeter of the embryo were calculated to be compared with the area and perimeter measured by hands. The mean values of R2 were 0.962 and 0.985 2, respectively.

Abstract:In order to ensure white apricot a good color after drying, avoiding brown appearance, as well as provide the theoretical basis for the selection of drying equipment and process determination of the small white apricot, the hot-air drying method was investigated in this study. The brightness value (L), red-green value (a), yellow-blue value (b), total chromatic aberration (△E) and browning index (BI) were taken as the study indexes, the influence of different hot-air drying temperatures (40, 50, 60 ℃) and wind speeds (2, 3, 4 m/s) on Xinjiang white apricot was studied. Moreover, the dynamic model of its color change of by hot-air drying was established by using different models to effectively predict and regulate the degree of apricot browning. The results showed that more obvious color changes have occurred to white apricots in the different wind speeds and different hot-air drying temperature conditions, and the different hot-air drying temperatures have significant effects on the drying time and color of dried apricot after drying. However, different drying wind speeds were found no significant effect on the color of dried apricot after drying. Under conditions of different hot-air drying temperatures and wind speeds, the L and b values of dried white apricots were gradually decreased with the extension of the drying time, while △E and BI values gradually increased. In the process of hot-air drying, the reaction rate constant k value of the color parameter of white apricot showed a certain regular changes with the increase of the drying temperature. Of which the k value is greatly affected by the hot-air temperature, and was less affected by the wind speed. According to the comparison result of the fitting determination coefficient R², by means of kinetic equation simulation, it was concluded that the 0-order model could be used to better describe and predict the color change of white apricot in the hot-air drying process under different wind speeds and drying temperatures. However, under conditions of different wind speeds and drying temperatures, the first-order model was better for the dynamic simulation of white apricot browning. Our results provided the theoretical basis for drying process of white apricot as well as sensory quality control of dried apricots.

Abstract:To develop a rapid and simple method for the determination of five phthalate acid esters (PAEs) in soy sauce, vinegar, and juice by gas chromatography-mass spectrometry (GC-MS) after single drop microextration. The five PAEs was analyzed by GC-MS. Good linearity was obtained for five PAEs at the concentration of 1～10 mg/mL, r≥0.995. At three different spiked concentration levels, the average recoveries of 5 PAEs in three different samples were between 75.4% and 113.0%. The intra-day and inter-day precisions (relative standard deviation, RSD) were 2.4%～7.3% and 1.9%～8.5%, respectively. Among 5 PAEs, the detection rate of DBP was 100% utmost. The DBP of all the samples was more than the limited standard of 0.3 mg/kg, according to the national standards of GB 9685-2008. 5 PAEs in samples packed in plastic bags, plastic bottles and packaging cartons were more than those in samples packed in glass bottles. The method, which is simple, rapid, and high sensitive, is suitable for the determination of 5 PAEs in soy sauce, vinegar, and juice.

Abstract:The aim of this work was to establish a highly sensitive quantitative colloidal gold immunochromatographic assay with a test strip reader for the detection of aflatoxin B₁ using colloidal gold as label. When the labeling pH was 6.0, the concentration of antigen on T-line was 1.5 mg/mL, the concentration of antibody labeled on the colloidal gold was 4 μg/mL, and the dosage of gold-labeled antibody was 1.2 μL, the sensitivity of the assay was 5.7 ng/L. The results of accelerated aging experiment indicated that the strips shelf time was more than a year. It was proved that this method can meet the needs of the rapid detection of food when the strip was applied to detect cereals and soybean sauce.

Abstract:In order to forecast the content of fumonisin in corn using the infrared spectrum analysis technology, and reduce the differences caused by their yield region, the influence of experiment using 4 different origin of domestic corn were investigated. The method of using x－y co-occurrence distance could be divided into calibration sample and validation sets, using the classical and different regions based on the partial least squares, and then the prediction model of fumonisin maize hybrid origin, and USES the validation set samples to validate the prediction precision, respectively. In order to reduce the computational complexity of modeling and forecasting process, experiments using continuous projection algorithm (SPA) and competitive adaptive weighting algorithm (CARS) the characteristics of the infrared spectra of different origin corn wavelength filter, and 22 characteristics were filtered out. Then these 22 wavelengths were input as variables, and this greatly reduced the computational complexity of modeling and forecasting process, as well as improved the prediction accuracy, with the correlation coefficient at 0.954.

Abstract:The flavor components in 15 domestic cigarettes were extracted with dichlorome-thane by accelerated solvent extraction (ASE), using methyl nonoate as internal standard，a method for semi-quantitative analysis of 39 main flavor components including of acetic acid, 3-Methylbutanoic acid, hexadecoic acid, 2-acetylpyrrole, furfural, furfuryl alcohol, be-nzoic alcohol, phenethyl alcohol, solanone, beta-ionone, phytone, megastigmatrienones (4 isomers), 3-hydroxy-β-damascone, 4-vinyl guaiacol, 5-hydroxy maltol, dihydroactinidiolide et al. by GC/MS/SIM was developped. The results showed that the RSDs ranged from 2.25%~6.49%, the RSD of beta-ionone's determination result was over 5% for the its low content，the other components were below 5%. There was bigger difference between the content of acetic acid, benzoic alcohol, phenethyl alcohol, 2-acetylpyrrole, methyl palmitate,5-hyd-roxy maltol, duvatrendiol in the 15 cigarettes. The method was simple operation, se-nsitive and high in automation, which may be satisfied with the main flavor components detecting requirement of batch cigarettes sample.

Abstract:This paper compared the pros and cons, the operability of two methodology, by using the Fenlin reagent titration and the 3,5-dinitrosalicylic acid colorimetry, to determine the reducing sugar content and the total sugar content in the wild Jerusalem artichoke from Xiangxi. The RSD value is 2.00% by using Fenlin reagent titration and the precision is 8%~13%, while, the RSD value is 1.68% by using 3,5-dinitrosalicylic acid colorimetry and the precision is 2.5%~4.0%. It is concluded that the Fenlin reagent titration method is susceptible to the finish measurement etc factors, especially for samples with low sugar content, but is more suitable for detection of sample with color, while the 3,5-dinitrosalicylic acid colorimetric method is simple, fast and suitable for batch processing, the RSD value is 0.55% when the color reaction system is in 135 min, the color reaction system is quite stable, little effect on the low concentration sample, and the result is more accurate.

Abstract:With the deepening of the process of industrialization, the threat of food security in modern society has the characteristics of normalization and severity, and thus put forward new requirements for the criminal policy of food safety crime. In view of the current criminal policy in the criminal law of our country, there are still a series of problems, such as the conviction scope is too narrow, punishment is too light, and the role of criminal regulation is too small, it is necessary to change the current criminal policy, take some efficient measures, such as expanding the scope of the criminal law, more severe sentencing, close cooperation between the criminal regulation and administrative regulation, in order to better adapt to the new situation of the current food safety guarantee.

Abstract:Based on the phenomenon that the change of flow state caused by the wall roughness, in order to research the effect of micro structure on the surface of the inner wall of the high pressure homogenization cavity in the high pressure homogenizer to homogenization performance, the groove micro structure is structured on the inner of smooth homogenization cavity, and a computer fluid dynamics (CFD) technique is used to model the two-phase flow in a high pressure homogenizer. This paper will study the high pressure homogenization cavity in the APV-high pressure homogenizer, the oil-water emulsion as the homogeneous materials, the smooth homogeneous cavity and the rectangular section groove homogeneous cavity and the triangular section groove homogeneous cavity are simulated and calculated respectively, and the results are compared. The results show that the homogeneous cavity with groove which has a smaller particle size than the smooth homogeneous cavity after homogenization, the rectangular section groove homogeneous cavity has a smaller particle size than the triangular section groove homogeneous cavity after homogenization, at the same time the particle size distribution is more uniform, improved the homogeneous performance. The results of computer simulation to the results trend obtained by the theoretical analysis of the turbulent near-wall region shows very good agreement.

Abstract:According to the requirement of the end-effectors, the cam profile of pushing mechanism of fruit net machine was designed and error analysis was analyzed based on ADAMS. The position curve of the follower with respect to the center of the cam follower was obtained by using the positive and inverse dynamics of ADAMS. The cam contour curve was obtained by the inversion method and the create trace spline function of ADAMS. The displacement, velocity and acceleration curve of the end-effectors were obtained. Compared with the theoretical value, the results showed that the cam profile meet the requirements of the trajectory, and the error was very small, and the causes of the error were analyzed. The cam contour method is suitable for the design of other trajectory, the method of design of cam profile curve with convenient, quick and high accuracy is obtained.

Abstract:A small drying and refrigerating dual-purpose heat pump system for batch processing agriculture products was developed. The system was featured with low cost, improved structure of insulated room and new wet discharge-cycle air duct. heat pump selection of mixed refrigerant aimed at the drying highest temperature and the lowest refrigeration temperature respectively was 75 ℃ and 5 ℃. These reach results demonstrated that the system was stable, meet the design requirements of the high limit temperature and dehydrate rate in dry heating mode, and work well in keep-fresh mode.

Abstract:To effectively guarantee the grain drying temperature to keep in safe range, a downstream type corn drying tower temperature control system was designed combining the multi-sensor detection and the even putting fuzzy control technology. With AT89C51 as the development platform, and the programmable temperature sensor DS18B20 was used via a serial port communication and transport to the LabVIEW system. Moreover, according to the upper machine, the temperature was detected as the data for feedback system adjustment, and anti-saturation PID control algorithm, the size of single chip microcomputer output duty cycle was adjusted. Thus the drive circuit heat fan speed was controlled finally. Compared with the traditional device, this improved temperature control system contained a simple host interface, a flexible structure, a convenient debugging, an efficient and precious temperature detection and transformation.

Abstract:Roller conveyor turning mechanism is the most widely used in machine vision grader system. Through force analysis and motion analysis of jujube in it , the horizontal distance mathematical model of jujube from just contact friction was gotten by static acceleration to the same as linear velocity at roller contact point and the rotation angle mathematical model when grabbing jujube images in a certain distance after the accelerating rotation process. Studying the Chinese date of Sinkiang, by determining the appropriate transport speed, position of the camera, and the camera image acquisition frequency of jujube, all the surface information can be gotten, which can ensure the reliability of image acquisition.

Abstract:The evolution of the Chinese tea culture is illustrated through the research in tea packing from the Warring States Period to the Ming & Qingdynasties. Influences of politics, economics and cultures of different dynasties in tea packing are discussed. Philosophical thoughts, aesthetic tastes and cultural features included in tea packing are demonstrated, as well as packing materials, packing crafts, design styles and production techniques. All of these research results will be useful references to the innovation of modern tea packing design.

Abstract:To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate packaging is promoted, and the wide spread application of natural materials, new materials and new technology provide infinite possibilities for upgrade and update of food packaging.

Abstract:To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and yellowness didn’t change significantly (P>0.05), while all the viscosities decreased significantly (P<0.05). Fatty acid value of electron beam irradiated samples increased more slowly than the non-irradiated samples and taste value decreased more slowly during storage. Electron beam irradiation technology as a cold sterilization technology, can keep the quality and nutrition of rice, ensure food safety and extend the storage period.

Abstract:The influence of acidic electrolytic water combined with modified atmosphere packaging (MAP) on preservation of fresh-cut lettuce during storage at 4 ℃ was studied. Results indicated that compared with the control group of acidic electrolytic water (pH 2.3, available chlorine content 60 mg/L) combined with air packaging (21% O₂+1% CO₂), the pretreatment of electrolysis water combined with MAP could effectively inhibit the growth and reproduction of microorganisms, delay loss of moisture and vitamin C, inhibit metabolism and reduction of soluble solids content as well. Moreover, it could inhibit the decomposition of chlorophyll and reduce its yellowing and browning rate. In addition, it also helped to maintain the good appearance and sensory quality of fresh-cut lettuce. Therefore, the shelf-life of fresh-cut lettuce could be extended from 6～9 days to 15 days by using acidic electrolytic water combined with MAP of 5% O₂ and 10% CO₂ to maintain good sensory quality.

Abstract:The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour and low-gluten flour ratio was 30/70. When the cassava flour and low-gluten flour ratio exceed 40/60, hardness, springiness and chewiness were raised, the quality of biscuits were declined compared with the control.

Abstract:Accelerated shelf-life testing and Arrhenius equation were adopted to establish the shelf-life prediction model for lard cookies. With peroxide value as the deterioration index, peroxide value curves of lard cookies during different storage under shelf-life storage condition(25,35,45,55 ℃) was in line with first-order reaction kinetic model. The influence of the number of repetitions, the number of detection points and the time interval on the prediction of the shelf-life prediction model under accelerated storage conditions was studied. The results showed that the number of detection points has the greatest influence on the prediction accuracy, followed by the number of detection repetitions, and the least is the detection interval. The rate constants at different temperatures and the Arrhenius equation were used to establish the self-life prediction model for lard cookies. The shelf-life-prediction model of lard cookies has a good forecasting effect at 25 ℃, with forecasting error -2.74% and has certain application value.

Abstract:With puerarin solid beverage made of pueraria, hawthorn, acid gill, okra, Rhizoma zingiberis, corn peptide and crystalline fructose as the test substance, to study its protection function on chemical hepatic injury by CCl₄ in the Wistar mice. Wistar mice were randomly allocated to negative control group, model control group and three experiment groups, which were treated with intubation of distilled water or 1.08, 2.17 or 4.33 g/kg test substance per day for 30 days. Groups which except negative control group were treated with gastric intubation of CCl₄, and the chemical hepatic injury model was gained. The level of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglyceride (TG) were detected, and then take the liver weight and pathological section for the liver coefficients and observing the pathological changes of liver. Compared with model control group, ALT, AST and liver coefficients were decreased significantly in experiment groups after gastric intubation of CCl₄, also with the mitigatory pathologic changes. And the highest dose experiment group (experiment Ⅲ) gained the most significant effects. Thus, the test substance could protect liver against chemical hepatic injury.

Abstract:Investigated and analyzed the activity of ethyl acetate extract of chestnut shell and the components by UPLC—MS/MS. Antioxidant activities were carried out by DPPH radical scavenging assays and ABTS radical scavenging assays. The inhibitory activity of alpha glycosidase enzymes was measured by PNPG method. Qualitative analysis was performed by UPLC—MS/MS for analysis of major active components in ethyl acetate extracts. It determined that ethyl acetate extracts of Chestnut shell possessed remarkable DPPH radical scavenging activity, ABTS radical scavenging activity and high inhibitory activity of alpha glycosidase enzymes owing to the fat-soluble flavonoids are the main active components.

Abstract:The ethanol extracts of flowers from Abelmoschus manihot was extracted by petroleum ether、ethyl acetate and n-butyl alcohol, and four different polar portions were obtained. The scavenging effect of different phases on DPPH·, ·OH and H₂O₂ were studied to research the antioxidant activities of each phase. Moreover, the protection of n-butyl alcohol phase on DNA oxidative damage was also studied, and the flavonoids component was identified by HPLC-MS. The results showed that the ethyl acetate phase had the best scavenging effect on DPPH·, with IC₅₀ value 0.038 6 mg/mL. However, the n-butyl alcohol phase had scavenge ·OH and H₂O₂ best, and the IC₅₀ values were 0.225 0 and 0.575 7 mg/mL, respectively. The n-butyl alcohol phase was proved to show protective effect in some degree on DNA oxidative damage., and totally 11 kinds of flavonoids were found in the n-butyl alcohol phase.

Abstract:Taking the adsorption rate and desorption rate as the evaluation indexes, macroporous resin was adopted to optimize the separation and purification technology of total flavonoids from Catalpa root bark, and the antibacterial activity of the purified total flavonoids from Catalpa root bark was investigated. The results indicated that the optimal technological conditions for the separation and purification of total flavonoids from Catalpa root bark were as follows: application of NKA-II resin; mass concentration, flow rate and pH value of loading buffer of 0.538 mg/mL, 1.66 mL/min and 4.01, respectively; concentration of eluant ethyl alcohol of 70%; and elution flow rate of 2.5 mL/min. Under such conditions, the purity, adsorption rate and desorption rate of total flavonoids from Catalpa root bark were (77.43±0.23)%, (93.36±0.25)% and (95.51±0.17)%, respectively. Antibacterial activity indicated that total flavonoids from Catalpa root bark had extremely sensitive antibacterial activity to Escherichia coli, Bacillus subtilis, and Staphylococcus aureus; and high antibacterial sensitivity to penicillium and Saccharomyces cerevisiae. MIC values of S. aureus, Bacillus subtilis and E. coli, as well as S. cerevisiae and penicillium were (6.25±0.25) mg/mL, (12.50±0.36) mg/mL and (25.00±0.27) mg/mL, respectively.

Abstract:Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.

Abstract:It was mainly elaborated the in this study grease extraction from pomegranate seed by using the technology of continuous phase transition extraction at low temperature. The extraction technology was optimized through the orthogonal experiment L₉(3⁴) based on the index of grease yield.Moreover, pomegranate seed oil physicochemical properties and the fatty acid composition werealso analyzed. It turned out that the best process conditions for the continuous phase transition extraction at low temperature of the pomegranate seed oil included raw material granularity containing 60 mesh, extracted under about 0.5 MPa for 70 min, extracting at 45 ℃ and parsing at 70 ℃. The yield of pomegranate seed oil is 15.94% under the above conditions. The content of the raw oil from pomegranate seeds was 16.31%, and its extraction recovery rate was as high as 97.6%. Pomegranate seed oil extracted through continuous phase transition at low temperature presented light yellow semisolid paste with acid value 3.26 mg KOH/g and peroxide value 0.1 g/100 g. The main fatty acid compositions of pomegranate seed oil was found to be linoleic acid (68.09%), methyl linoleate(9.13%), oleic acid methyl ester(6.91%), methyl palmitate(4.73%), and methyl stearate(3.33%).

Abstract:The optimization of the ultrasonic extraction of anthocyanins in blueberry pomace by the response surface method was investigated in this study. With tartaric acid acidification ethanol extracting anthocyanins from blueberry pomace, with appling ultrasonic assisted extraction, anthocyanin extraction rate was determined by using the double wavelength pH differential method. Through the single factor experiment, to determine the best conditions were determined, and then the extraction process conditions of anthocyanins in blueberry pomace were optimized using the response surface analysis. The results showed that the extraction conditions on the influence of the anthocyanins blueberry pomace extraction yield order was as follows. i.e. material liquid ratio ＞ ethanol concentration ＞ extraction time ＞ ultrasonic power. Moreover, the best extraction condition was extracting it by using acidic ethanol concentration 65% (pH 3.0), with material liquid than 170, and 500 W ultrasonic, at 50 ℃for 20 min. It was found that the anthocyanins in blueberry pomace extraction yield the actual value was 83.638%, only showing a 2.111% deviation to the forecasting one (85.442%). In conclusion, the reasonable design of experiments was easy to handle, with high acquirement rate and good predictability, and this provided for the extraction of anthocyanins blueberry pomace a theoretical basis.

Abstract:The effects of germination on total phenolics and β-glucan in barley were studied by single factor and Orthogonal experiment, and the Optimum process parameters of barley germination were obtained. The results showed that the optimum technological conditions were as follows, i.e. The seed were germinated at 30 ℃ for 2 days using the pH 7.0 solution. Under this condition, 1.13 mg/g of total phenol and 2.31% of β-Glucan were obtained. On the basis of the best germination process, the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied. The results showed that contents of Protein, starch, fat, cellulose, β-glucan decreased, however contents of soluble sugar, total phenolics, flavonoids, and GABA increased significantly after the barley germination. In addition, the activities of α-amylase, β-amylase, protease, polyphenol oxidase and β-glucanase were significantly enhanced.

Abstract:Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree of hydrolysis and glutamic acid content as indexes to optimize the hydrochloric acid concentration, hydrolysis time and solid-liquid ratio. The best acid hydrolysis condition included a hydrochloric acid concentration at 1.6 mol/L, a solid-liquid ratio at 14, hydrolyzed for 4 h. Furthermore, 3-MCPD was compared before and after using activated carbon, thus expecting to get high-quality and umami, safe and low content 3-MCPD content wheat gluten protein hydrolysate for industrial mass production.

Abstract:Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties. The influence of different excipients and water content was investigated based on single factor test with tablet weight variation, friability, hardness and disintegration time as comprehensive scores. Regression equation was established to figure out the optimalsolution. The result shows that, magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients. The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows: Water content of 7.76%, magnesium stearate content of 0.85%, microcrystalline cellulose content of 12.34%, lactose content of 8.34%. The technology of the direct powder compression can be applied in maca tablets production. This research provides a reference for the establishment of forming technique and control of production processing.

Abstract:Nature V_E Microcapsules was produced by using Composite gel method. This method of producing Nature VE Microcapsules was based on the properties of wall material and Complex coacervation process. Gelatin and Alginate were used as wall materials, and 5% of calcium chloride was chose as curing agent. The influence of two different proportion of wall material to Nature V_E Microcapsules Morphology and the effects of particle size distribution and embedding were also researched. The results showed that the production rate and efficiency as well as the solid effective loads were highest when the ratio of gelatin wall at materials: alginate = 31, combining with the shape of produced microencapsulation a rule spherical and particle size distribute appropriate ranging from 30 μm to 60 μm, and the average particle size at 35.17 μm.

Abstract:The edible wax, AJ polysaccharide monomer and recombination samples were selected for the moisture retention test to evaluate the moisturizing property of tobacco in low humidity environment. The results showed that the edible wax and AJ polysaccharide monomer both had certain effect on the moisture of tobacco. The moisturizing property of plant wax 1 was better than that of other edible wax. When the edible wax and AJ polysaccharide monomer were compounded, the moisturizing performance of the tobacco was further improved by the coordination effect of the two samples. Scanning electron microscopy (SEM) revealed that besides the effect of traditional humectant, the edible wax-polysaccharide recombination humectant could change the surface structure of the tobacco and form a compact protective film on the surface of the tobacco leaf, while filling and blocking the tobacco surface and cut surface. Thus increasing the mass transfer resistance of water inside and outside the tobacco, confirmed the moisturizing effect and principle of action of edible wax-polysaccharide recombination humectant. The sensory evaluation results showed that edible wax-polysaccharide recombination humectant was applied to cigarette to increase cigarette comfort performance, reduce smoke irritation, and the quality of smoking was better than that of controlled cigarette.

Abstract:In order to make up for the deficiency of the existing evaluation method of quality stability, a new method of evaluating the quality stability of cigarette production process was developed by using statistical techniques. This method first classified the variables in the production process, and different types of variables using different methods were used to calculate the quality stability index. Moreover, different weights were determined according to both the importance of different processes and different variables in processes, and then the process using weighted average method was applied to calculate the stability of quality index. Furthermore, the process (batch) using geometric mean method was used calculate the stability of quality index. The quality stability index was divided into 4 grades as follows, more than 80 for the best, the best quality; 70～80 for good, good quality; 60～70 for qualified, the quality of qualified; 60 the following poor, needed to be improved. The results showed that the method could accurately reflect the tobacco quality level and improve the reliability and stability of batch process quality evaluation conclusion compared with the six sigma analysis method. The reason of poor stability was revealed according to different parameter indexes, and the management and control during silk production process could be significantly improved.

Abstract:In order to increasing the drying speed, quality and energy consumption in the for Eurotus eryngii drying, the effects were studied, of from the hot-air temperature, hot-air time and vacuum freeze-drying time,on drying rate, sense judgment, rehydration ratio and Amino acids by using the Box-Behnken optimal design. Based on the experimental data, the response surface methodology was employed for the muli-variable experiments and the regression model was established. The optimal parameters were obtained as follows: hot air drying temperature 50 ℃, hot air drying time is 60 min, and the vacuum freeze-drying time is 10 h. The combined drying method can decrease the drying time and energy, were 25.5% and 6.3% lower than that of the vacuum freeze-drying ,and 156.4%、63.3% of hot air drying, respectively.

Abstract:The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.

Abstract:Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.

Abstract:Drying the yeast cells into a dormant state, that is, preparing solid active dry yeast, and the active dry yeast is convenient for transport and storage, and widely used in the fields of wine making, baking, biological control and so on. During the process of preparing active dry yeast, drying the yeast is an important step. It was introduced that the thermal drying methods, including drying methods of using vacuum, spray, and fluidized bed, which are economical, high in feasibility, low energy consumption, and can be preserve for a long time. Moreover, the factors affect the activity of dry yeast during the whole drying process were also analyzed, including the tolerance of the yeast to the external environment, the culture conditions of the yeast, the addition of the protective agent, the drying process, the storage and rehydration conditions, etc. finally, the methods to improve the activity of the yeast were discussed.

Abstract:This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.

Abstract:Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.