Abstract:The antitumor and immunoregulatory activities of polysaccharide LC-1 from Lactarius camphoratum (Bull.) Fr. were studied by using the human cervical cancer Hela cells and the mouse macrophage RAW264.7 cells. The two kinds of cells were cultured in vitro, and the effects of different concentrations of LC-1 on the proliferation and cell cycle of Hela cells and the proliferation and phagocytosis of RAW264.7 cells were investigated. Moreover, the secretion of NO, IL-6 and TNF- alpha of RAW264.7 cells were tested using CCK-8 method, flow cytometry and ELISA technique, respectively. The results showed that polysaccharide LC-1 from L. camphoratum (Bull.) Fr. has obvious inhibitory effect on Hela cells in vitro, and could influence the apoptosis cell cycle of Hela cells. When the concentration of LC-1 was 10 μg/mL, the content of Sub peaks was 19.4%. It was further found that polysaccharide LC-1 could regulate the immune activity of macrophage. When the concentration of LC-1 was 10 μg/mL, the phagocytic activity and proliferation rate of macrophage were 67.48% and 87.09%, respectively. LC-1 could also promote the transformation of macrophages from G0/G1 phase to G2 phase and S phase and stimulate macrophages to produce IL-6 and TNF-α, showing a dose-dependent. However, no obvious effect on the production of NO was observed. In conclusion, in vitro, polysaccharide LC-1 from L. camphoratum (Bull.) Fr. could inhibit the growth of cervical carcinoma Hela cells and promote the proliferation and phagocytosis of macrophage, as well as stimulate macrophages to produce immune factors.

Abstract:This paper explored the underlying molecular mechanisms by which hydroxytyrosol exerts its anti-inflammatory effects in a murine model of acute lung injury (ALI) by up-regulating autophagy. LPS-induced cytokine activity, inflammatory factor levels, sirtuin (SIRT1/3/6) expression, mitogen-activated protein kinase (MAPK) activation, and autophagy marker expression in ALI-mice were examined by western blotting and staining methods. Molecular docking between HT and SIRT and MAPK was studied with a Sybyl/Surflex module. The results showed that LPS-stimulated SIRT inhibition, MAPK phosphorylation, and autophagy suppression were all notably abolished by HT administration. HT treatment significantly attenuated pulmonary edema and inflammatory cell infiltration into lung tissues, accompanied by decreased lung W/D ratios, protein concentrations, and inflammatory cell levels in BAL fluid. LPS driven release of inflammatory mediators, including TNF-α, IL-1β, IL-6, IL-10, and MCP-1, was strongly regulated by HT.

Abstract:The effects of pulsed electric field on chelating of ovalbumin and metal ions (Cu²⁺, Ba²⁺, Mn²⁺ or Ca²⁺) and the effect of pulsed electric field on the chelating effect of ovalbumin were studied by Raman spectroscopy. Results: ① PEF treatment time and metal ion species could affect the chelation of metal ions and protein, and the chelation of metal ions with ovalbumin was enhanced with the prolongation of pulse treatment time, when PEF treatment time was 1 695 μs, the chelation of Mn²⁺ and Cu²⁺ with protein began to weaken; ② The protein and metal ions chelated to different degrees at 1 200～1 700 cm^-1, the strongest was Mn²⁺ , followed by Cu²⁺ and Ca²⁺, and the weakest was Ba²⁺.

Abstract:In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid residues to be exposed, therefore the a-helix and β-turns increased accordingly. The synergistic modification of ovalbumin thermal denaturation temperature increased by 7.13 ℃ and 10.19 ℃, respectively, compared with the enzymatic hydrolyzed and unmodified one. In addition, due to the embedding of phosphate groups, collaborative modified molecular structure consisted of a spherical body into a laminated sheet structure.

Abstract:In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of Yanbian beef were analyzed by electronic nose and electronic tongueusing principal component analysis, linear discriminant analysis and Sensor contribution rate to explore the effect of different selenium and germanium content on the flavor of yanbian beef. The results showed that the yeast enriched selenium and germanium affected beef odor, and the differences between the control group and the test group were mainly from nitrogen, oxygen compounds and sulfide. The yeast enriched selenium and germanium affected beef taste, compared with the control group, the rump and striploin from test groups had a higher output value.

Abstract:The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△M^w_t), salt content(△M^NaCl_t), total weight(△M⁰_t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10^-10 m²/s). Compared with the control group, the water holding capacity of YL, YW was higher(P<0.05), and the hardness of them exhibited lower(P<0.05), however, for YY, only the hardness changed significantly(P<0.05). The compound additives decreased the storage modulus of myofibrillar protein significantly(P<0.05), and compared with the control group, the myosin thermal denaturation temperature of Y, YY was higher, the actin thermal denaturation temperaturee of Y, YL, YW was lower. In addition, SDS-PAGE analysis showed that compound additives promoted the degradation of myofibrillar protein, and YL got the greatest degradation degree.

Abstract:In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS⁺ scavenging ability and content of V_E were detected. The results showed that superfine tea powder could improve the antioxidant properties of wheat germ solid beverage and prolong its shelf life. With the increase of superfine tea powder, the antioxidant capacity of wheat germ solid beverage was significantly enhanced. After 56 days of accelerated storage, the peroxide values of wheat germ solid beverage with superfine tea powder (3%, 5%, 7%, 10%) were 32.27, 29.46, 26.12 and 26.23 meq/kg, respectively, which was obviously lower than the control group(33.08 meq/kg). The MDA contents of wheat germ solid beverage with addition of superfine tea powder (3%, 5%, 7%, 10%) were 0.181, 0.173, 0.162 and 0.152 mg/kg, respectively, all of which were significantly lower than that of control (0.188 mg/kg) (P<0.05). In addition, the content of unsaturated fatty acid and V_E as well as polyphenols retention rate were higher than that of control group.

Abstract:The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.926 1，0.954 7，0.901 1，0.945 8，0.912 2，and 0.921 9, respectively）. Significant correlation were found between TPA parameters of hardness, including viscosity, elasticity, cohesiveness, chewiness, resilience and sensory evaluation indexes of appearance, i.e. odor, flavor, taste quality, feel quality and sensory evaluation scores (R²=0.56-0.96, the R²-value of the appearance, odor, flavor, taste quality, feel quality were 0.644，0.569，0.819，0.959，and 0.915 1, respectively). Viscous (X₂) and cohesion (X₄) played important roles in predicting sensory index of apple. It was feasible to predict the sensory quality of apply by using its TPA texture parameters, and the research provided a theoretical basis of apple sensory evaluation by using objective evaluation of TPA parameters.

Abstract:In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability of these 3 strains in MRS medium with pH 3.0 was measured by plate colony count technique, resulting in one of them with the highest acid- and bile salt-tolerance. Then this strain was subsequently identified using 16S rRNA-based molecular biological approaches. The strain was molecularly identified to be. Lactobacillus plantarum. The strain could be used as a potential probiotic strain for late digging its probiotic function.

Abstract:The complete Maillard reaction products are important sources of tobacco flavor, but there are some problems of gas diffusing and instability. In this study, six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material. The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation. The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared. As the heat treatment time prolonged, the aroma generated from the complete Maillard reaction product was reduced by 74.7%, while the volatile compounds from the intermediate HRP increased to 12.1 times of the unheated solution, indicating a characteristic of controlled flavor formation, which was a good way to overcome the drawback of complete Maillard reaction products in flavor enhancement during food and tobacco processing process.

Abstract:Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked with hot water were significantly higher than that cooked with cold water (P ＜ 0.05). Sensory evaluation showed that cooking condition influenced the redness and sweetness of edible parts significantly (P ＜ 0.05), with most redness observed in gonad and hepatopancreas of crab cooked by steaming with cold water, and more sweetness noticed in gonad of crab cooked with hot water. However, in general, steaming with hot water obtained the highest score in sensory evaluation. These results suggested it was optimal to cook crabs by steaming with hot water.

Abstract:By applying surface-enhanced Raman spectroscopy (SERS), a rapid detection of Kitasamycin (KIT) residues in duck meat was proposed. On the bases of analyzing UV-visible absorption spectrum of enhanced substrate and SERS of KIT in duck meat, the SERS detection conditions of KIT in duck meat, the addition amount of duck meat extract containing KIT and adsorption time, were optimized by single factor method, and the standard curves for the detection of KIT aqueous solution and KIT residues in duck meat were build respectively. The experiment results showed that the standard curve equation and the coefficient of determination were y=0.046 2x+0.215 3 and 0.927 9 respectively for the detection of KIT in aqueous solution with the average recovery rate of 99％～123％. The standard curve equation and the coefficient of determination were y=0.011 9x+0.940 9 and 0.923 2 respectively for the detection of KIT residues in duck meat with the average recovery rate of 104％～108％.The experiment results showed that it was feasible to detect the KIT residues in duck meat by using SERS technology.

Abstract:The change regulation of the content chemical functional group in tremella samples with different setting levels of sulfite content was explored by using the infrared spectroscopy, and the mechanism of bleaching was further revealed. A rapid quantitative method testing the sulfite residue in tremella would be established. Moreover, the true content of sulfite content was detected by biodine drop method. The infrared spectra of the samples with different levels of residual sulfur were collected and analyzed, and the quantitative detection model based on partial least squares（PLS）was builded. The result indicated that the sulphur fumigation bleaching tremella through destroying the hydroxyl radicals of vitamin B₂. Moreover, IR quantitative prediction model for sulfite residue in tremella based on PLS has been established with R of 0.980 4 and RMSECV of 0.97. This approach showed well potential to provide a rapid, nondestructive and quantitative method for detecting the sulfites residue in food.

Abstract:QuEChERS is a simple and efficient extraction method, widely used in the pesticide of residue detection. The purpose of this paper was to compare the extraction methods of pesticides between the improved QuEChERS method and the GB/T 24691—2009 (fruit and vegetable detergent). The extraction of pesticide residue from citrus samples were detected by HPLC. The results showed that when the chlorpyrifos, imidacloprid and propoxur were detected by the improved QuEChERS method, the peak time was about 5.1, 3.8, 11.5 min, respectively. When the spiked blank levels were 0.8～80, 0.5～40, 0.8～80 μg/mL, the detection limits were 0.89, 0.55, and 0.39 μg/mL. While the spiked blank levels respectively were in 1～20, 1～20, 5～30 μg/mL, the recovery rate was 68%～109%, 94%～108%, 109%～125% and the relative standard deviation was 2.48%～5.03%, 7.79%～10.92%, 2.32%～6.77% respectively. When the fruit and vegetable detergent extracted from GB/T 24691—2009, the peak time of chlorpyrifos, imidacloprid and propoxur was basically the same as the modified QuEChERS method. Moreover, when the same spiked blank level was applied to the improved QuEChERS method, the detection limits were 0.80, 0.78, and 0.54 μg/mL, respectively, The recoveries were 107%～195%, 25%～87% and 53%～93%, and the relative standard deviations were 5.61%～7.73%, 6.89%～9.42% and 5.44%～10.45%, respectively. Thus, it indicated that the improved QuEChERS-HPLC was better than GB/T 24691—2009 (fruit and vegetable detergent).

Abstract:In order to study the characteristics of temperature distribution in a forced convection oven, and to optimize the uniformity of the temperature field inside the oven, the experimental and numerical simulation was carried out. The temperature distribution of each layer was measured by 3×3 distributed resistance points (Pt), and the temperature uniformity was measured and analyzed. The Computational Fluid Dynamics (CFD) method is used to simulate the temperature field inside the oven, considering the heat conduction, convection and radiation. The accuracy of the numerical simulation method is verified by the experimental results. Based on the experimental and simulation results, the reasons for the non-uniform temperature field of the original structure of the oven are revealed and analyzed. The uniformity of the temperature field in the oven is improved by adding the guide vane structure, adjusting the position of the heating tube, improving the heating tube and improving the baffle.

Abstract:Analysed the drying characteristics of white seedless grape under the conditions of air temperatures（30～45 ℃） and air velocity（0.5～2 m/s），and obtained the available moisture diffusion coeffi-cient and drying activation energy. Finally, non-linear regression analysis was used to develop four common agricultural thin layer-drying models based on the data, and these models were evaluated by coefficient of determination (R²), root mean squared error (RMSE) and chisquare value (χ²). Results: The available moisture diffusion coefficient were rising with the growth of air temperature and air velocity. The drying activation energy (E_a) is calculated to be 22.95 kJ/mol according to Arrhenius formula. According to the statistical parameters from four kinds of models, such as determination (R²), chisquare value (χ²) and root mean squared error (RMSE), the Parabolic model can well predict the moisture change law during drying process of white seedless grape. The results could provide a theoretical basis for white seedless grape drying production.

Abstract:The modeling of brown rice is the basis of the further research on rice milling process. Based on the principle of the combined building of discrete fault annular section, by using high precision laser displacement sensor as detecting instrument, digital detecting device for brown rice was designed and developed to achieve a non-contact digital measurement of the discrete section of brown rice. Moving average filter and ellipse fitting were adopted according to the characteristics of the original measurement data, and the error analysis of data before and after treatment were compared and investigated. The modeling process was based on the basic theory of reverse engineering, and then three-dimensional visual digital modeling method of brown rice was discussed. It was found that the digital model based on ellipse parameters and the envelope of latitude and longitude could provide an effective reference for the study of brown rice processing.

Abstract:In order to extract the common features about machine grading and shell breaking of different walnut, and extend the adaptability of thin skinned walnut for classification and shell breaking, for kinds of walnuts were chosen as the research objects, including 185 walnut of Xinjiang (W185), xixiang walnut of Baoshan Yunnan (XX), Yangbipao walnut of Dali (YBP), Dayao three Tai walnut of Chuxiong (DYST). Studied the differences and commonness of size, mass and compressive mechanical properties of thin walnut by basic parameter measurement and mechanical compression test. Using Excel software and Origin software to deal with the test data, the results of the study showed that: The change rule of structural characteristics and compressive mechanical properties of different walnut varieties were similar; The mechanical crushing equipment based on any kind of walnut design in the test parameters had good adaptability to the classification and crushing of the walnut walnut. The test results can provide references for different varieties of thin-skinned walnut screening and shell breaking extraction process and related crust mechanical design.

Abstract:In order to solve the problems in duck slaughter machinery process, including low level of automation and low production efficiency, an automatic eviscerating machine was researched and designed. Moreover, the machine structure and its working principle were analyzed. The key components of the manipulator unit were analyzed, designed in coordination and corrected its cam curves based on the related theory of cam. Creo3.0 was used to establish the three-dimensional model of multiple trails cylindrical cam, and the kinematics simulation was analyzed in the software at the same time, to support the cam. Spindle was analyzed and rigidity check. The test results showed that under different production, the average integrity rate of number of internal organs was 94.5%, and the average morphological integrity was 91.06%.

Abstract:For adapting to high speed development of the rotating machinery, the dynamic simulation was studied based on a box of certain typed reducer. The rotational speed and output loads of the reducer were simulated by step function, and dynamic simulation and loads calculation of the reducer were done in environment of ADAMS/View. Finite element model of the reducer box was set up by ANSYS platform, and harmonic response analysis of the box was carried out on the basis of its modal analysis, thus then curves such as amplitude-frequency response, stress-frequency response from 45 Hz to 115 Hz were acquired, and the results of the harmonic response was verified analysis which combined with some key modal frequencies and vibration modes. All of above provided some important basis for structure design and dynamic optimization of support parts in box type.

Abstract:Aiming at the problems existing in traditional food packaging design, solutions were seek from the perspective of folk art. Through classification and analysis of the emotional elements of folk art visual, touch, hearing, explored the folk art emotional element applied to the traditional food packaging vision (graphic, color, typography), touch (material), hearing, smell, taste design approach and methods, which offered the references for the development of traditional food packaging design, and inheriting of folk art.

Abstract:Fresh-cut hang cabbage cleaned by 1.8 mg/L ozone water was selected as the experimental material, the effect of keeping fresh on fresh-cut Hang cabbage was studied by different gas composition modified atmosphere packages, such as CK for air, A for 5% O₂+ 5% CO₂ +90% N₂, B for 5% O₂+10% CO₂+85% N₂, C for 10% O₂+5% CO₂+85% N₂, D for 10% O₂+10% CO₂+80% N₂. It showed that the 5% O₂+10% CO₂+85% N₂, low oxygen and high carbon dioxide packaging could effectively inhibit the growth of microorganisms, keep good sensory quality, and delayed the decreasing of vitamin C, chlorophyll and soluble solids content, prevented the cabbage excessive water loss, which effectively guaranteed the shelf life of fresh-cut Hang cabbage to more than 15 d.

Abstract:This research studied the effect of O₂/CO₂ controlled atmosphere on quality indicators in the "Hanxiu" broccoli in (0.0±0.5) ℃.The results showed that the O₂/CO₂ controlled atmosphere could keep the water content , the soluble solids content, V_C content and chlorophyll content of broccoli, and effectively restrain the increase of the malondialdehyde content. Meanwhile, it also decreased the activity of PPO, maintained the activity of POD. It was concluded that O₂/CO₂ controlled atmosphere could keep the quality of broccoli during the period of storage ,and delay the aging rate. In the four gas conditions of experiments ,the 10% CO₂+5% O₂ had the best processing effect to the fresh-keeping of broccoli, and showed that the high CO₂ content and low O₂ content of 10% CO₂+10% O₂ would be better for the broccoli preservation.

Abstract:The Chines chestnut was treated by different power microwave for 3 min treatments, and stored for 180 days at 3 ℃. Studied the effects of low power microwave treatment on respiration intensity, weight loss rate, decay rate, reducing sugar content, amylase activity, V_C content, catalase activity, peroxidase activity and MDA content in chestnut. Results: The low intensity microwave treatment with 65 W/3 min had the best inhibition effect on catalase activity; the treatment with 130 W/3 min had better inhibition effect on peroxidase activity and MDA content; the treatment with 260 W/3 min could effectively reduce the weight loss rate and decay rate; the treatment with 195 W/3 min had the best inhibitory effect on increase of respiration intensity, amylase activity and reducing sugar content and decrease of V_C content and peroxidase activity, it could also effectively reduce the weight loss rate and decay rate. According to the comprehensive analysis results, the best condition of low power microwave treatment was 195 W/3 min, packed in perforated polyethylene bags, and refrigerated at 3 ℃ for 180 days. Under the conditions, the commodity rate was ranged from 93% to 95%.

Abstract:Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt. With 0%, 5%, 7% and 9% salt content respectively, the freshness, biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point (-0.5 ℃±0.4 ℃) and storage at 4 ℃. The results showed total volatile basic nitrogen (TVB-N) of the fillets decayed after 50, 60, and 70 d. After storage for 70 days, biogenic amine of fillets reached 243.32, 210.10, 180.15 and 174.54 mg/kg and their equivalent umami concentration (EUC) reached 0.99, 1.90, 2.30 and 2.12 g MSG/g respectively. Therefore, carp fillets with 7% salt content had lower BA and better freshness, flavor and storage time.

Abstract:To evaluate the postharvest quality and physiological index of Xinjiang melon, rapeseed meal hydrolyzate was used on it under 25 ℃, relative humidity 55%～60% surroundings. Results showed the hydrolyzate of rapeseed meal could decrease the respiratory intensity, weight loss rate and relative electrical conductivity of muskmelon, maintained the fruit hardness, sugar, acid and vitamin C content, inhibited the increasing of malonaldehyde content, improved the activity of peroxidase. Thus could maintain the quality and flavor of muskmelon fruit. Rapeseed meal hydrolysate can be used as a natural preservative for muskmelon postharvest storage.

Abstract:The quality of tomato products is significantly degraded due to defects on raw processing tomatoes such as insect hole or mildew. This research aims to investigate the potential of using visible/ near infrared (Vis/NIR) hyperspectral imaging for detection of insect hole and mildew on raw processing tomato. Tomato samples were imaged using a hyperspectral imaging system that covers a spectral range from 408 to 1013 nm. To images, region of interests (ROIs) were manually selected to extract mean spectra on every individual samples. Principal component analysis (PCA) was performed on the extracted spectra to select three optimal wavelengths (550, 750, 900 nm) for defects detection. PCA and pair-wise band ratio analysis were conducted on the spectral images using the optimal wavelengths to generate PC and band-ratio images, respectively. Masking, threshold-based segmentation, and morphologic operations were applied on the generated images to identify defective areas on the tomato surface. The accuracies of identifying insect hole, mildew, and healthy tomato achieved 93.3%, 90%, and 100% in the PC images, and 93.3%, 96.7%, and 100% in the band-ratio images, respectively. Therefore, the Vis-NIR hyperspectral imaging could be an effective approach for detecting insect hole and mildew on the surface of raw tomatoes. In addition, online detection system could be benefit by using the wavelengths of 550 nm and 750 nm.

Abstract:A three-dimensional numerical model included the inside and outside environment of the cold store, and air curtain of the big cold store was established in this study. The steady and unsteady simulations of the temperature field were performed by using numerical simulation software, and the relative results were used for experimental verification. It turned out that experimental verification was basically coincidence with the results of the simulations. Acquired from analyzing the results of simulations, although the temperature field in the cold store reached the required temperature range, the distribution of temperature field near stacking goods was not balance completely, due to the obvious temperature difference between goods and other areas in the cold store. When the supply velocity of the air curtain was 8 m/s under the unsteady condition, the temperature field of the cold store had the smallest fluctuation and the air curtain had the highest efficiency. We put forward suggestions that it could be optimized in future, including the change of air flow patterns in a cold store, the stacking ways and height of goods, and other parameters of the air curtain.

Abstract:Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed. Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P＜0.05); shear force of yak meat significantly decreased (P＜0.05); the color of yak meat had no significant difference（P＞0.05）. Correlation analysis indicated that there were significantly correlation of transport temperature with drip loss, cooking loss, L^* value, shear force, total volatile basic nitrogen, and total bacterial count (P＜0.05). In summary, the yak meat quality decreased with the transport temperature increase, but yak meat quality could be kept by reduce temperature fluctuation in transport.

Abstract:In this study, the degree of hydrolysis (DH) and polypeptide content were index optimization for corn gluten meal of hydrolysis process. Under the condition of pH 8.5, 60 ℃, orthogonal experiment to obtain the optimal combination for: amount of enzymeenzyme 3.5 g/100 g, hydrolysis time 2 h, solid-liquid ratio 1︰20 (g/mL); on this condition, the DH is 27.02%, peptide content is 85.23%. Meanwhile, optimized the decolorization technology, the best conditions: temperature 50 ℃, pH 3.5, activated carbon dosage: 1.5 g/100 mL, decoloring time 45 min; under the condition, corn peptide yield was 77.86%, the decolorization rate was 87.27%. After decoloring and desalination, three components were isolated by chromatographic separation. The result of hypoglycemic activity in vitro showed that CP1 had the better effect on promoting normal HepG2 cells’ glucose consumption, and the α-glycosidic enzyme inhibitory activity reached 34.64%, after RP-HPLC column purification, 14 components were gotten; the thirteenth (CP1-13) had the best α-glycosidic enzyme inhibitory activity, and reached 39.50%. Determined by UPLC-Q-TOF-MS/MS, the amino acid sequence was A-P-A-L-L-P-F.

Abstract:Purification of tea saponin with macroporous resin and the changes of properties of the product were investigated. With comparisons of eight kinds of macroporous resin with different polarity to the crude tea saponin through static adsorption and dynamic adsorption, XR910X resin was selected to refine the tea saponin. Moreover, it was found that the tea saponin adsorption by XR910X would be matched by Freundlich Model. The optimal purification conditions were as following: the loading sample was crude tea saponin solution with pH 6.0, and the loading volume 1 BV, loading velocity 1.71 BV/h. Then 0.05 g/100 mL NaOH solution was used to remove impurity with 1.71 BV/h velocity and 2 BV volume. At last, 90% ethanol of 2 BV volume was used as eluent to desorb the tea saponin with the ethanol flow rate 1.71 BV/h. Under that condition, the recovery rate of tea saponin was 70.34% and the purity was 94.26%. In addition, the properties of tea saponin after purification in face activity and antioxidant capacity as well as antibacterial activities were much higher than those before purification.

Abstract:In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed that the ABTS⁺ scavenging order was Honey suckle＞Walnut leaves＞R. rosea＞W. Somnifera＞P. multiflorum＞Pomegranate bark. The free radical scavenging ability and flavonoids content of six kinds of extracts showed quantitative relationship. The correlation that the total flavonoid content and DPPH, ABTS⁺ was significantly positive, while with hydroxyl radical was not the same. The correlation coefficients above were 0.819, 0.848 and 0.791, respectively.

Abstract:In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci). The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The phenol reduction performance of modified chitosan was evaluated with a simulation device. The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples; ② The phenol retention increased with the increase of the additive contents; ③ CS-Va had specific milk flavor and CS-Ci had fresh fruit flavor. The research provided new options for reduced-toxicant cigarette material field.

Abstract:In order to develop and utilize spinach leaf protein resources effectively, the spinach leaves were used as raw material in this work. Based on the single factor experiments, Box-Behnken design was adopted to investigate the influence of four factors: the dilution ratio, gas velocity, temperature and pH on recovery rate and enrichment ratio of leaf protein from spinach leaves. The optimum conditions for the foam separation of spinach leaf protein were found: diluting time of 16 times, gas velocity of 260 mL/min, temperature of 40 ℃, pH value of 7.5. Under these conditions, the recovery and enrichment ratio reached to 81.56% and 14.94, respectively. The results show that foam separation technique is an effective method to separate leaf protein from spinach.

Abstract:To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that FIO significantly lowered high blood glucose, improved lipid metabolism and antioxidant ability.

Abstract:The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster. The degree of hydrolysis (DH) and sensory analysis of oyster as index parameter, and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster. The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed. The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 21（w/w）, and the quantity of compound enzymes was 0.1% （\[E\]/\[S\]）, at 60 ℃ for 24 h in the solution of pH 75. The oyster high degree of enzymatic hydrolyse products could be obtained by the optimum technological conditions, containing 83.5% molecular weight less than 3 ku, and among them less than 1 ku contained 50.1%, 1～3 ku peptide contained 33.4%. The content of essential amino acids in the free amino acids of the oyster hydrolyzate was 40.51%, and the contents of the umami amino acid and the sweet amino acid were 17.50% and 30.60%, respectively.

Abstract:The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.

Abstract:In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R²>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10^-7 m²/s to 5.03×10^-7 m²/s. The best sensory quality was obtained when the ratio of millet to water was 1.51 (g/mL) and the millet was dipped for 3 h, in which the value of L^*, a^*, b^*, C^*, h° and ΔE was 45.75, 7.56, 38.93, 38.19， 78.84° and 31.64 respectively. Under this condition, the rehydration ratio of millet was the highest(2.48), and it could be rehydrated in 4.2 min.

Abstract:In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed that: ① Obvious differences were found in the characteristic curves of different specifications of acetate tows, and pressure drop range of the selected six kinds of acetate tow were covered from 2 170 Pa to 5 880 Pa. Moreover, the general trend was found that the specification of high total and low single denier tows was better lower pressure drop medium fine filter rod; ② The filtration efficiencies of different pressures drop filter rods were from 22.0% to 27.0%, and the filtration efficiency of nicotine in cigarette smoke increased with the increase of pressure drop of filter rods. In addition, the general trend showed to be that the specifications of high total and low single denier tows were better for lower filtration efficiency medium fine filter rod. Both better sensory quality and proper filtration efficiency could be obtained by using different specifications of acetate tow.

Abstract:For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that the inoculating ratio had significant influence on the production of acid content of complex microbial inoculants among the four factors. Under this condition, the fermented chilli’s yield of acid was 0.77%, and sensory evaluation score was 17.525.

Abstract:In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability for long-term storage. Such combination of enzymatic hydrolysis and spray drying could be effectively used for the processing of dateplum persimmon powder.

Abstract:This paper discussed the current status of processing about freshwater aquaculture in Hunan province. The problems existing in processing was analyzed, which aims to find out the critical problem restricting the development of the aquaculture industry in Hunan Province. Then, some constructive suggestions were put forward to improving processing qualities of fishery resources to meet the consumers’ demands for the diversification of freshwater fish products and increasing the competitiveness of fishery in Hunan Province so as to promote freshwater aquaculture healthy and sustainable development.

Abstract:Focusing on the uneven qualities of current local special foods in tourist areas, propose to take the industrial development of local special food as source, combine multi-departments, and excavate local special food culture, to establish a standard system and protection/management mechanism of local special food. Create the industrialization chain of local special food, form a food management chain with local characteristics, improve the management mode of local special foods, to find new economic increasing points for local catering service industry and special foods and, and provid a new way for the development of local tourism.