Abstract:In order to study the effect of different starch on dough, several different kinds of starch and gluten were mixed to form simulated dough. The characteristics of mixed powder gelatinization, rheological properties, simulated dough moisture distribution, microstructure and quality characteristics of prepared bread were analyzed, so as to explore the effect of different types of starch on dough. The results showed that the gelatinization temperature of simulated dough system decreased, the gelatinization viscosity of potato starch and legume starch was higher, and the hardness and chewiness of pea starch simulated dough system were higher. The storage modulus (G′) and loss modulus (G″) of several kinds of starch simulated dough were all larger than that of ordinary dough, and the gluten network in the simulated dough system was not well formed. The hardness, elasticity, tackiness, chewiness and recoverability of the bread were greater than those of ordinary bread. The hardness, elasticity, cohesion, chewiness and recoverability of the bread were all higher than those of ordinary bread. In summary, in addition to wheat starch, the bread made of the potato starch simulated dough is closer to the ordinary bread, the sensory quality of the quality of slightly less than other simulation system, and tapioca starch and bean starch simulation dough and bread quality are poor.

Abstract:The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study. The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique. The parameters of the emulsions were studied including the emulsifying property, stability, interfacial adsorption property and the competitive adsorption of components of pea proteins. The results indicated that when the protein concentration was within 1 to 30 mg/mL, with the increasing of concentration, the particle size of emulsions was decreasing, the emulsifying property and stability improved, and protein aggregates were losing the superiority in competitive adsorption, while the proportion of vicilin and legumin increased. When the protein concentration was higher than 20 mg/mL, the average diameter of oil droplets was lower than 1.06 μm, the interfacial adsorption of pea proteins would reach the saturation state. While there were more vicilin than legumin in surface proteins, whenthe proportion of aggregates was very low, which was less than the initial pea protein composition.

Abstract:The potato cross-linked starch was prepared by using microwave-assisted method equipment, combining the compound crosslinking agents, sodium trimetaphosphate and sodium tripolyphosphate. The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied. The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high, and the swelling degree and the solubility were low, with the better thermal and the shear stabilities and the easier re-trogradation. The results of scanning electron microscopy showed that the surface of the potato cross-linked starch granules prepared in three ways became rough with the appearance of grooves, and the fracture and aggregation of the crosslinked starch granules prepared by the microwave-assisted method were also observed.

Abstract:To study the improving mechanism of a propolis product on cardiac hypertrophy, spontaneously hypertensive rats (SHRs) were picked as animal models.After continuous infusion of this propolis product for 35 d, left ventricular index were calculated and RNA-Seq was performed. Differentially expressed genes (DEGs) were screened with the following GO enrichment analysis and KEGG metabolic pathway analysis. Totally 1 297 DEGs (91 DEGs were up-regulated and 1 206 DEGs were down-regulated) were selected. Results of KEGG metabolic pathways showed that 410 DEGs were enriched into 182 KEGG pathways, among which the top three DEGs enrichment is closely related to insulin signal transduction pathways, namely PI3K-Akt signaling pathway, insulin signaling pathway and MAPK signal pathway. It was indicated that the effect of the propolis product on the myocardial hypertrophy of SHRs was improved and the main KEGG pathways were associated with insulin signal transduction.

Abstract:Both GC-MS and RNA-Seq were employed to investigate the changes in volatile compounds and expression pattern of genes involved in biosynthesis pathway of terpenoid in the pulp of Ponkan fruit during section-drying process. The results were as follows: ① 13 volatile components were identified from pulp of Ponkan fruit, among which seven components were terpenoid, accounting for more than 85% of the total volatile contents. ② The volatile constituents in pup were same between normal and disordered fruits. In fruits affected by section-drying, the content of total volatiles and terpenoid decreased to 32% and 22%, respectively, of normal fruits. A total of five volatiles including β-myrcene, d-limonene, γ-terpinene, valencene and dodecanal showed a significant decrease in content during the section-drying process. ③ Eight differentially expressed genes involved in terpenoid biosynthesis pathway were identified, all of which were decreased in disordered fruits. The present study elucidated that the volatile constituents in pulp of Ponkan fruits decreased upon section-drying, which was quite closely related to the decreasing expression of genes involved in terpenoid synthesis. Moreover, this study provided invaluable information for further research to reveal the molecular mechanism underlying section-drying in citrus fruits.

Abstract:In order to study the effect of venturi tube-based hydrodynamic cavitation on the ionic cross-linking preparation of chitosan microspheres and the encapsulation of methylisothiazolinone (MIT), which was used as a model antibacterial agent in this study. The effects of inlet pressure of venturi tube，cavitation time, chitosan concentration, mass ratio of chitosan and sodium tripolyphosphate (TPP), MIT concentration on the entrapment efficiency of chitosan microsphere were investigated, and the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was compared with that prepared by conventional mechanical agitation. The results showed that the chitosan microspheres could be stably obtained by using venturi tube-based cavitation when the mass ratio of chitosan and TPP was larger than or equal to 2.5. The optimum technological conditions were as follows: the inlet pressure of venturi tube was 0.2 MPa, cavitation time was 20 min, chitosan concentration was 3.0 g/L, TPP concentration was 3.0 g/L, MIT concentration was 0.5 mmol/L, and the entrapment efficiency could be up to 62.3%. Compared to that prepared by conventional mechanical agitation, the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was increased by at least 17.7%.

Abstract:Microorganism strains as the starter culture for the manufacture of fermented rice noodles were selected. A total of 41 yeasts and 60 lactic acid bacteria (LAB) were isolated from the traditional fermentation of rice noodles, and the enzymatic activities (catalase, β-glucosidase, lipase, α-amylase, proteolytic enzyme), growth under varied pH and temperatures, and acidification capability were characterized. Principal component analysis indicated that 11 isolates of yeast, and 19 isolates of LAB exhibited potential technological traits. After identification using internal transcribed spacer sequence for yeasts and 16S rRNA gene for LAB, the isolates were grouped into three yeast isolates and four LAB isolates by their genotypes and phylogenetic trees. Noodles fermented by a LAB isolate from the Lactobacillus plantarum group (CSL 23) led to higher tensile strength, hardness, cohesiveness and cooked weight, and lower adhesiveness and cooking loss, than that by the other LAB isolates. Noodles fermented by a yeast isolate from the Saccharomyces cerevisiae group (CSY 13) were of better qualities than that by the other yeast isolates. Thus, these two isolates were the potential starter cultures for preparing rice noodles. The results would provide a guidance for maintaining consistent quality during large-scale production of fermented rice noodles.

Abstract:In order to disclose the influence of processing parameters of electric cooker on the palatability of cooked japonica rice, the correlation between textureproperties, cooking characteristics and sensory quality was analyzed by partial least squares regression. The effect of processing parameters on the crucial physical and chemical indexes was also explored. Furthermore, the effect of the key processing parameters on the migration and distribution of water in the japonica rice kernel during the cooking process was investigated with the use of low field nuclear magnetic resonance. The results showed that the hardness and elasticity of texture properties and iodine blue value and gelatinization degree in cooking characteristics were the crucial indicators for evaluating palatability in sensory. The initial temperature of the water absorption stage had a significant positive correlation with the gelatinization degree, and had an obvious negative correlation with the others. The effect of the duration of the boiling stage was the opposite. It was found that higher initial temperature of water absorption and shorter boiling time was beneficial to the association of water and rice grain matrix, thus improving the palatability of cooked japonica rice such as stickiness, elasticity and so on.

Abstract:The hot air drying characteristics of oat potato noodles were investigated, and the compound noodles were prepared by using oat potato flour. The hot air drying characteristics of compound noodles were studied at different temperatures, air velocity and noodle thickness, and the mathematical model was established. The resulted show that the drying time will be shorter with the higher the drying temperature. Moreover, it was found that the bigger the air velocity was the smaller the noodles thickness was. Comparing with the air velocity, the temperature and the noodles thickness had more effects on the drying rate of the compound noodles, and the falling-rate period was a main stage of the hot air drying process. The Midilli model could represent the drying process of the compound noodles successfully and have a perfect fitting effect (R²＞0.9), the experimental results were in good agreement with the predicted values. Based on all of the factors, the model could providea reliable analysis and prediction for the hot air drying process of the compound noodle. The effective moisture diffusion coefficient D_eff was in the order of 10^-10 m²/s, and it increased while the drying temperature and air velocity increase or the thickness of the noodles decreased. The activation energy E_a of the dried noodle was 43.15 kJ/mol.

Abstract:Imidaclothiz residue in tea was determined by high performance liquid chromatography (HPLC), using different extractants including hexane, acetonitrile, acetone, hexane-acetonitrile（vv=11）, acetonitrile-acetone（vv=11） and hexane-ethyl acetate（vv=11）. The results indicate that all the extractants displayed excellent extraction capability of imidaclothiz residue in tea and insignificant interference on the accuracy. Under the optimized extraction volume (20 mL), the recovery rates were 82.3%～100.7%, 85.8%～101.1%, 85.9%～95.2%, 82.3%～101.3%, 82.4%～100.5%, 88.6%～102.3%, with the relative standard deviations are less than 10%, respectively. Moreover, mixed solvent showed improved extraction capability and the highest extraction capability and promoted stability were approached by using hexane-ethyl acetate （11）as coextractants.

Abstract:To further improve the performance of non-enzymatic electrochemical glucose sensor, a one-step in-situ oxidation method was used to prepare nickel oxide material directly grown on nickel foam. Moreover, the indium and tin ions were doped into the nickel oxide material during the growth process, and an In-Sn@NiO composite could be obtained. XPS measurement indicated that the indium and tin ions were successfully doped into nickel oxide material. Through the SEM images, the surface of the doped nickel oxide electrode showed a structure of nanorods instead of nanosheets. Compared with undoped material, the structures could benefit the transport of surface particles. From the results of electrochemical sensitivity test towards glucose, this electrode exhibited a remarkable performance with a sensitivity of 91.9 mA/(μmol·L^-1·cm²) and the limit of detection was 0.02 μmol/L.

Abstract:In order to develop a novel antibacterial method of food, the influences of the illumination intensity of LED blue light, the mass concentration of citric acid and temperature on the antibacterial property of Escherichia coli O157:H7 in nutrient broth were studied. The results demonstrated that under low temperature (12 ℃), the effect of LED blue light on the antibacterial property of Escherichia coli O157:H7 was better than that under room temperature (25 ℃), and the antibacterial efficiency increased with the increase of illumination intensity. Under low temperature, the influence of citric acid on E. coli O157:H7 was weak, but under room temperature it could obviously slow down its growth rate. Compared with the control group, after exposure to the LED blue light with an illumination intensity of 4 072.3 J/cm², the number of E. coli O157:H7 under the low temperature decreased by (2.60±0.19) lg CFU/mL, while the number only decreases by (0.67±0.12) lg CFU/mLunder the room temperature . After adding citric acid, the antibacterial effect of LED blue light was significantly enhanced. After exposed to the LED blue light with an illumination intensity of 2 471.0 J/cm², the number of E. coli O157:H7 under the low temperature decreased by (5.13±0.11) lg CFU/mL，while it decreased by (3.08±0.11) lg CFU/mL under the room temperature.

Abstract:The alkaloid extracts of the inedible parts from the eggplant in food were investigated by the acteriostatic experiment and stability experimentS. The common ability of bacteria inhibiting nine kinds of common spoilage microorganisms, and the influences of the heat treatment, pH value, ultraviolet irradiation, the concentration of sucrose and NaCl concentration on it were also studied. The results showed that the extract had good antibacterial effect on yeast, bacteria and mould, and a significant bacteriostatic effect was better than that of 0.5% potassium sorbate; the thermal stability of the extract was good under the temprature of 121 ℃, while the bacteriostasis effect greatly reduced when the treatment temprature reached to 121 ℃. The pH and ultraviolet radiation also had a certain influence on the extract bacteriostatic activity, the optimum pH value was 7～8; the bacteriostatic activity was basically stable when ultraviolet irradiation in less than 30 min, and significantly decreased 30 min later. In additioncal, the antimicrobial activity of the extract increased with the increase of concentration of sugar or salt.

Abstract:In order to improve the intermittent operation efficiency of supercritical fluid extraction, continuous extractor of piston bin chain was designed which moved Inlet and discharge operations outside of solvent extraction process to realize the continuous extraction. With the study on different combination of the single, double O-ring and v-shaped dust block ring, the curve of different for dynamic seal pressure, leakage and wear trip were summarized. The effectiveness of the seal and wear trip was confirmed by using the simulation analysis of the O-ring contact reliability. Moreover, the extractor of different components in succession was also designed for fractional extracts and the specific process was put forward.

Abstract:Numerical simulation of the corn starch granule dynamics were performed by software of computational fluid mechanics to characterize the separation performance and separation process of hydrocyclone. The effects of parameters such as inlet velocity, split ratio, and feed concentration on separation efficiency of hydrocyclone were compared and analyzed, and the volume fraction distribution of different size starch granules in hydrocyclone was investigated. The response surface methodology (RSM) analysis of Box-Behnken experimental design to optimize parameters. The influence of inlet velocity, split ratio, and feed concentration on hydrocyclone separation efficiency were measured, and quadratic regression equations were constructed to examine the optimization parameter. The results indicated that the inlet velocity, split ratio, and feed concentration had an effect on the separation efficiency of the corn starch and order of effect as followed: split ratio＞feed concentration＞inlet velocity, and could be adjusted properly to improve the separation efficiency of hydrocyclone. The optimum parameter condtion was as followed: inlet velocity was 8 m/s, split ratio was 5%, feed concentration was 12%. Under the optimal parameter condition, the separation efficiency of hydrocyclone was 98.84%.

Abstract:The Carden circle planetary mechanism has simple structure, high reliability and easy realization of reciprocating linear motion. According to the geometric characteristics of the Carden circle planetary mechanism, the necessary conditions for the continuous motion of the structure are derived. The displacement, velocity and acceleration function of the sine wave produced by the Carden circle planetary mechanism were obtained by motion analysis. In order to meet the requirements of Carden circle planetary mechanism of the engineering application, the size of the components under certain conditions, through a combination of noncircular gear transmission characteristics, driving Carden circle planetary mechanism using uniform speed motor, it improved the output motion characteristics of the circle planetary mechanism, and increased its comprehensive performance. It can provide a reliable research method for the series combination mechanism and the structural optimization design.

Abstract:Designed a terminal actuator for picking the fruit of early kiwifruit, and analyzed the performance and technical indexes of the terminal actuator of kiwifruit picking manipulator in motion, grasping and picking. The mechanical picking terminal actuator using rotary plus pull together, can realize the thoroughness of kiwifruit picking. For the packaging a bag the outside of the kiwi fruit in picking, the fruit wear is reduced in the process of picking under the minimum pressure to ensure that the fruit is not crushed.

Abstract:To improve the picking efficiency, reduce labor, the cost of picking bananas, and the disability accident, etc., a kind of guide roller banana picking machine was designed. The key components of mobile, clamping and cutting devices were verified met the requirement of banana picking process. mechanization of banana fruit string picking was realized. The picking efficiency could be increased by 90% by using the mobile banana picking machine, compared with the traditional manual method.

Abstract:This paper analyzes many key factors influencing the design of remanufacturing of food machinery. Based on the definition and characteristics of remanufacturing design, the remanufacturing design of some existing structures is improved by field investigation, so that the structure is more reasonable and the remanufacturing design principle of the moon cake automatic brush oil hole machine for innovative design. The face-to-face remanufacturing design maximi-zes the wealth of resources contained in waste food machinery and promotes a strategic approach to sustainable development.

Abstract:To solve the problem of low efficiecy in the traditional artificial packaging for fresh products, a fresh products packaging system was designed based on RFID. Combining the RFID technology, the users’ interactive software and the database technology, the proposed system utilized the rapid writing and reading performance of RFID to improve packaging operation and sorting operation by writing and reading fresh products’ message, respectively. Therefore the system can enhance the intelligentize of the E-commerce enterprise. The test system verified by the instance can finish packaging and sorting operation for fifty boxes. Therefore the system can identify accurately RFID tag, and can effectively improve the packaging processing.

Abstract:The influence of different temperature (0, 5, 10, 15 and 20 ℃) on its quality and total number of colonies of fresh-cut lettuce during storage was studied, and the chlorophyll content, vitamin C content and colony total were found decreased with the increase of temperature and storage time. Based on the experimental data, first order kinetic model of chlorophyll and vitamin C and Gompertz model of the total number of colonies were established to predict the shelf life. The results were as follows. Compared with the shelf life model SL_D of the total number of colonies based on Arrhenius equation, the accurate factor of shelf life model SL_G established by Gompertz equation was 1.25. This indicated that the Gompertz equation could better reflect the microbial growth trend of fresh-cut lettuce in 0～20 ℃ the temperature range. The relative errors of shelf life model SL_chlo and SL_Vc established by Arrhenius equation, and shelf life model SL_G of the total number of colonies established by Gompertz equation were 8.89%, 4.44% and 6.67% respectively. The shelf life model SL_Vc and SL_G had less relative error, showing that the shelf life model based on vitamin C and colony counts could accurately monitor the shelf life of fresh-cut lettuce in the temperature range of 0～20 ℃.

Abstract:Nano-silver particles were prepared using the extract of citrus peels were added to chitosan solutions with weight ratios of 0.5%, 1.0%, and 2.0%, separately, as the composite coating solutions. Eggs were coated two times by the neat chitosan solution and composite coating solutions, separately, and was designated as CS, CS/Ag 0.5, CS/Ag 1.0, and CS/Ag 2.0, accordingly. They were stored with the two control groups (untreated eggs (CK1) and eggs washed by water (CK2) at 25 ℃ with the relative humidity of 70%. The appearance of internal content, weight loss, air cell height, specific gravity, albumen pH, Haugh unit (HU), yolk index (YI), total plate count of internal content and the micro-morphologies of the egg outer-shells were measured regularly during the storage. The results showed that, the coated eggs presented low weight loss and air cell height, stable albumen pH, high values of specific gravity, HU and YI when coated with 1.0% nano-silver. Furthermore, it was found that the composite coating containing nano-silver could effectively inhibit the microbial growth in the internal content of eggs, and stabilized the structure of coating resulting in enhanced durability of preservation effects. Therefore, the shelf life of CS/Ag 1.0 was as long as 79 days at 25 ℃, which was at least 34 days longer than that of CS, and 69 days longer than those of CK1 and CK2.

Abstract:The research was done in order to evaluate the effect of D-3-Phenyllactic acid (D-PLA) on preservation of grape and provide reference for SO₂-free storage of table grapes. ‘Kyoho’ grapes were treated through post-harvest dipping before room temperature storage so that inhibitory potentials of microbial population on fruit surface were evaluated avoiding the fruit decay . The results showed that compared with the two control groups of purified water soakage and coating treatment, the D-PLA combined with coating treatment could effectively inhibit the growth of microorganism on fruit surfaces. It was found that the bacterial population were reduced by 99% and 99.3% respectively(P＜0.05), and the mould population were reduced by 75% and 94.17% respectively (P＜0.05). Moreover, the yeast population were found reduced by 98.13% and 97.45% respectively（P＜0.05）, and the coliform population on fruit surfaces of the D-PLA combined with coating treatment were also suppressed. Consquently, the fruit decay rate of the D-PLA combined with coating treatment was reduced by 20.65% and 23.68%（P＜0.05）at the end of room temperature storage. These findings indicated the D-PLA combined with coating treatment was much better than individual coating treatment on antisepsis and the fresh-keeping of the grape, and D-PLA has a great application potential in its biological preservation field．

Abstract:The kiwifruit pollen polluted by Psa（Pseudomonas syringae pv.actinidiae）in Shaanxi Zhouzhi was treated with solutions of ClO₂, Benziothiazolinone and Kocide, and the effects of them on the sterilization rate of Psa, pollen viability and the impacts on fruit yield, single fruit weight and seed number were investigated. The results showed that after treating the kiwifruit pollen with ClO₂, Benziothiazolinone and Kocide, the bactericidal rates of Psa were 99.7%, 99.6% and 99.4%, and the pollen viability was 62.2%, 50.1% and 51.2%, respectively. Compared with the control group, the pollen viability decreased by 0.5% (ClO₂), 19.1% (Benziothiazolinone), 24.1% (Kocide), respectively. and the best one wasprocessing group which treated with the ClO₂ solution which was only 12% lower than the control group. The group processed with ClO₂ solution had no significant difference in the kiwifruit yield, single fruit weight and seed number. It was indicated that the pollen should be treated with 10 mg/L ClO₂ solution for 45 min, and this would have the great application value to the dispersion of Psa by kiwifruit pollen.

Abstract:In this paper, an online detection platform for jujube surface defects based on machine vision is designed to realize the automatic real-time measurement of full-surface information of jujubes. According to the characteristics of jujubes and their surface defects, the blob analysis algorithm in the color space was used to separate the jujubes from the background and identification of the surface defects of jujube model was proposed. The color space model and the segmentation threshold of different defect characteristics were given,the broken fruit, mold fruit, pulp head fruit, insect fruit and other typical jujubes surface defects identification was realized speedily and accurately . It shows that the results of this study are robust and reliable in this experiment, and the accuracy of defective identification is over 90%.

Abstract:In order to study the DNA protection and possible mechanisms of vitexin, it was measured by using three spectrophotometric assays, including DNA protection, Fe²⁺-complexing, and Cu²⁺ reducing. In addition, its Fe²⁺-complexing reaction was also analyzed using UV-Vis spectra. The results showed that the IC₅₀ values of vitexin were (919.6±23.6), (9.3±1.2) and (421.7±29.2) μmol/L, respectively, for DNA protection assay, Fe²⁺-complexing assay, and Cu²⁺ reducing assay. When mixed with Fe²⁺, vitexin gave a UV-Vis peak at 554 nm \[molar absorptivity ε=2 680.74 L/(mol·cm)\]. In conclusion, vitexin can effectively protect DNA from ·OH induced damage. The protective mechanism may include electron-transfer (ET) and Fe²⁺-complexing, and its Fe²⁺-complexing site is possibly between 4-carbonly and 5-hydroxyl groups.

Abstract:Using the extraction yield of Fructus Schisandrae seed oil as an index, the ultrasonic extraction process of it was optimized by single factor and orthogonal design. HPLC was used to analyze the content of schizandrin A, B, and schisandrin in the seeds. The mice liver injuried model was established by administration with CCl₄ and the contents of GSH, MDA and SOD in mice liver tissue were determined. HE staining was used to observe the pathological changes of liver. The results showed that the optimum process was as follows: the extraction solvent was n-hexane with the ratio of solid to liquid was 115 (g/mL), treated by the ultrasonic power at 80 W for 2 h at 50 ℃. The extraction rate of Fructus Schisandrae Seed Oil was 29.94%. The content of different components was detected as 4.0% of schizandrin A, 1.95% of schisandrin B and 0.13% of schisandrin. The injury of the mice livers could be successfully induced by administration with 0.2% concentrations of CCl₄. The high, medium and low doses of Fructus Schisandrae Seed Oil could significantly reduce the MDA (P<0.05 or P<0.01) and increase the levels of SOD and GSH (P<0.05). The HE staining results showed that schisandra seed oil could significantly inhibit the edema and necrosis of the mice livers.

Abstract:It showed that soybean peptides and taurine had good anti-fatigue effects. In order to explore the function of soybean peptide and taurine compound powder (SPT) on relieving fatigue and the interaction between them, the SPT Compound powder was used to test the SPF KM mice, and groups high, medium and low doses and a distilled water blank control fed for continuous 30 days were set. The experiments of loaded swimming, blood lactic acid, serum urea, liver glycogen determinations were then detected. The results showed that with the increase of the dosage, the loaded swimming time increased significantly. However, the area of blood lactic acid was decreased significantly. The serum urea was also decreased without statistical significance between the dose groups and the control. The content of liver glycogen increased significantly as well. According to “Technical Standards for Testing &Assessment of Health Food (2003)”, SPT Compound powder was deemed to have the function of relieving physical fatigue.

Abstract:This paper studied composition and antioxidant activity of different solvent extracts from Termitomyces albuminosus. The total flavonoids, total phenols, ergosterol and adenosine of eight kinds of different polar solvents extracts were determined by spectrophotometer and liquid chromatography. In addition, measured the antioxidant activity by scavenging DPPH·, ABTS+·, hydroxyl radical, total antioxidant and total reduction ability. Extracts in distilled water had the highest rate of the yield; contained the highest content of total phenolics and adenosine in different sovlents; the highest content of ergosterol was in methanol extract. Distilled water and methanol had better scavenging free radicals in different polar solvents. The higher solvent polarity solvent was, the stronger antioxidant activity it had. The total antioxidant capacity was positively correlated with the content of the total phenolics. It has contains a variety of bioactive components, and has good anti-oxidation effect in Termitomyces albuminosus.

Abstract:The hydrogen peroxide decolorization process of polysaccharide extracted from red dragon fruit peel was investigated in this study. The effects of the hydrogen peroxide concentration, the decolorization temperature and the decolorization time on the decolorization rate were studied. The optimum conditions were obtained by response surface methodology. Moreover, the antibacterial activity of the polysaccharide was also investigated. The results showed that the optimum hydrogen peroxide decolorization conditions were the hydrogen peroxide concentration of 4.3%, decolorized at 62 ℃ for 109 min. Under these conditions, the decoloriza-tion rate and the retention rate of the red dragon fruit peel polysaccharide were 88.17% and 82.39%, respectively. The polysaccharide exhibited significant inhibitory effects on Escherichia coli, Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus.

Abstract:The total contents of phenolics and flavonoids and the relativeantioxidant and antibacterial activities in different polarity fractions from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu) were evaluated. The correlation between total phenolic, flavonoid contents and the antioxidant activities were analyzed. The main constituents of methanol crude extract were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that there were significant differences in the contents of total phenolics and flavonoids, antioxidant and antibacterial activities among different polarity fractions including n-hexane, dichloromethane, ethyl acetate, n-butanol and water fractions (P<0.05). The ethyl acetate fraction had the highest contents of total phenolics \[(139.45±0.19) mg TA/g\] and total flavonoids \[(21.28±2.28) mg QE/g\]. Moreover, it exhibited the strongest reducing power \[(38.95±1.66) mg Vc/g\], ABTS radical scavenging ability \[(302.42±7.51) mg Vc/g\], and DPPH radical scavenging ability \[(51.61±2.59) mg Vc/g\]. The contents of total phenolics and flavonoids demonstrated significant correlations with antioxidant activity (P<0.05). The methanol extract, n-hexane and dichloromethane fractions exerted potent inhibitory effects on E. coli, S. aureus, B. subtilis and P. aeruginos. Hexane fraction presented the best antibacterial effect, and its minimum inhibitory concentration against four common bacterial strains was 1 mg/mL. The methanol crude extract was analyzed by GC-MS, and eighteen compounds were identified, including phenols, alcohols, alkenes and esters, and the major constituents were found to be 3,3'-diamino-4,4'-dihydroxybiphenyl (33.47%), β-eudesmol (28.33%), β-guaiene (5.91%), and 3,3,5,6,7-pentame -thyl-2H-inden-1-one (4.70%).

Abstract:The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate was 73.2%, and the loss rate of flavonoids was 34.86%. With the addition of Sevage method for deproteinization, optimal processing parameters are concluded as follows: in the settling time for 20 min, chloroform, n-butanol volume ratio was 31; Flavonoid solution-Sevage volume ratio was 31. Finally, the protein removal rate was 70.06%, and the loss rate of flavonoids was 20.06%.

Abstract:From the perspective of patent application, analyzes the trend of patent application in 3D printing field of food industry in China and abroad, and mainly analyzes the applicants, legal status, application direction and the like of the patent application in China in order to find the problems and challenges while using 3D printing technology in food processing，for promoting the development and application of 3D printing technology in food industry in China.

Abstract:In the recent years, the research of screening anti-inflammatories in natural products has become more and more intensive, among which the edible fungi are being in focus due to their wide distribution and abundant secondary metabolites, showing good biological activity in many aspects. In order to providing a reference for the future research, the present review reported the material extraction, determination, isolation and purification of sterol compounds with anti-inflammatory activity in edible fungi as well as the research methods and mechanism of anti-inflammatory action.

Abstract:The main technology, the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper. At the same time, it elaborated the current research status of quality and safety control technology in its processing. Furthermore, the research focus of edible arecanut processing technology in the future was pointed out.

Abstract:On the basis of the analysis of the effects of PEF on apple micro-morphological characteristics, sterilization and enzyme inactivation efficacy, the latest process in effects of PEF on quality of apple juice, and existing problems was reviewed. Moreover, the future research direction of it was also prospected, providing the better application of PEF in the future apple juice processing.

Abstract:Coix seed powder was modified by ultra-high pressure, and studied the physicochemical properties after modification. Based on single factor tests, the concentration of Coix Lachryma-jobi flour, pH, pressure, pressure-holding and aging time were optimized by orthogonal test to improve the yield of Coix Lachryma-jobi resistant starch. The optimized conditions were as followed: Coix Lachryma-jobi flour content 20%, pressure 600 MPa, pH 6.0, ageing time 36 h, pressure-holding time 15 min, and the yield was 17.26%. The modified Coix seed powder not only improved 90% yield of resistant starch in Coix Lachryma-jobi, but also improved the freeze-thaw stability, coagulation and solubility in some certain range, and the swelling capacity and light transmittance declined slightly. So ultra-high-pressure is an ideal treatment to manufacture coix seed powder which is suitable for people to lose weight.

Abstract:Based on water absorption and bean paste rate (dry matter), the soaking and cooking process of red adzuki bean were optimized. Then, the dynamic changes of main nutritional and functional components during the process were tracked. The results showed that the water absorption of red adzuki bean was the highest (94.67±1.29)% under the soaking temperature of 45 ℃ and soaking time of 12 h. The bean paste rate was the highest (65.69±0.68)% to be cooked at 110 ℃ for 40 min with a solid-to-solvent ratio (soaked red adzuki bean:water) of 12 (g/mL). The nutritional and functional components of red adzuki bean decreased significantly during the process of sand making (P<0.05). The loss rates of main functional components such as flavonoids, polyphenols and tannin were significantly higher than protein, fat and ash (P<0.05). In particular, the loss rate of flavonoids in soaking, cooking and sand washing process was relatively high (39.62%, 48.42%, 13.08%). The content of protein in the finished red adzuki bean paste was 21.48% (dry matter), while the polyphenol and tannin were enriched in the bean dregs with the contents (dry matter) of 162.30 mg/100 g and 14.26 mg/100 g respectively, which is poten-tial for value-added utilization.

Abstract:Through mixing Poria cocos with adlay, red rice and broken rice by 10%, 20%, 30% and 40% respectively, a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed. The changes of dispersibility property and sensory were evaluated. The results showed that, under the condition of adding Poria cocos by 20%, the dispersibility properties including gelatinization degree, extrusion degree, water solubility index (WSI), water absorption index (WAI), viscosity, nasogastric feeding liquidity, dispersion time, dispersion stability time, and sensory index were relatively better among the three kinds of nutrition powder, in which water soluble polysaccharide of poria increased by 53.96%～59.38%. Moreover, functional components including coixenolides and red rice polyphenols were abundant, and the product quality improved significantly.

Abstract:The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of alkanes and olefins in the raw duck meat were higher, whereas they were lower in the pre-boiled, marinated, deep-fried and other processes, and the kinds of alkanes and olefins had a significant difference. Terpenoids were not detected in the raw, pre-cooked, pickled and fried duck meat, but it was found highly in the finished products, mainly from the seasonings. The contents of alcohols, ketones, sulfur, nitrogen and other compounds and types were relatively few, but had a significant contribution to its flavor.

Abstract:Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the hydrolysates were 37.11% and 92.5%, respectively. The hydrolysate had no significant bitter taste or strange odor, with the significant increase of the amount of the free amino acids.

Abstract:In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it also had the best shape-preserving rate, which reached 90 persents, good rehydration capability, which surpassed 10, and the rehydrated products had the highest elasticity according with the sensory evaluation. The Stichopus japonicas processed by MVFD ranked second to VFD. And the Stichopus japonicas processed by MD got better sensory quality than AD. In terms of drying rate and energy consumption: VFD consumed the longest time and the most energy. MD had the highest drying rate. The MVFD which combined VFD and microwave was able to guarantee the quality of products to some degree, enhanceed the drying rate with lower the cost.