Abstract:The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of AGEs in pork heated at 120 min was about 5~8 times as much as that of raw meat, leading to (35.60±2.20)～(40.68±5.66) mg/kg of CML and (13.32±1.49)～(16.85±2.44) mg/kg of CEL in pork. During the first 40 minutes of heat treatment, the formation of CML \[R²=0.971～0.996; k=0.355～0.590 mg/(kg·min)\] and CEL \[R²=0.942～0.997; k=0.150～0.368 mg/(kg·min)\] in pork with or without spice could be considered as zero order reaction. The effects of each spice on the formation of AGEs in meat during heating varied with the change of spices, heating time and the batch of meat used. The influence of each spice on the formation of CML in pork during heating is minor, however, all three species could promote the formation of CEL in pork during heating, especially the content of CEL in 5 min heat treated meat, which increased by 13%～61% as compared to their control counterparts.

Abstract:The effects of reaction time, reactant ratio, initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate (Glu-Xyl MRI) were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration. Subsequently, the application of the MRI in baked foods was researched. The Glu-Xyl MRI were added into walnut cookie with different proportions, and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation. It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of pyrazines and pyrroles in walnut cookie and enrich the baking aroma. And with the increase of the MRI addition, the total amount of volatile flavor compounds in walnut cookie increased. Combined with the results of sensory evaluation, it was finally determined that the addition of 0.3% Glu-Xyl MRI had the best enhancement effect on overall flavor walnut cookie.

Abstract:Under the condition of low temperature in winter, the accumulation and fermentation of Maotai-flavor liquor often shows abnormal heating. In this experiment, the abnormal fermentation heap A in the first and second rounds of fermentation was treated with Turning and translocation stacking. The normal accumulation of fermented grain B in the same workshop was used as a control to study the changes of fermentation microbes and physical and chemical indicators in the fermented grains, and analyze their correlation with the quality and yield of wine. Results: the turning and translocation stacking treatment could restore the normal temperature of the abnormal heap, reduce the total acid and water content, and significantly increase the reducing sugar content in the second rounds of fermented grains; the growth of aerobic bacteria such as Bacillus in sputum has a significant effect, and significantly reduced the content of Lactobacilli. Most of the dominant fungi have increased after the turning and translocation stacking; this treatment ensures the quality of the wine. And it can significantly increase the production of second rounds of wine. The above results indicate that turning and translocation stacking can effectively solve the accumulation and fermentation anomaly phenomenon in the environment with low temperature in production, which is worthy of reference application in production.

Abstract:CaCO₃ was used as stabilizer to prepare O/W Pickering emulsions. CaCO₃ of different particle size were obtained by ball milling method, and the effects were investigated from the particle size, particle concentration and ratio of water to oil on type, stability, micro-morphology and rheology property of the emulsions. The results indicated that Ball-milled CaCO₃ can stabilize Pickering emulsions, and the emulsion was stable after long-term storage. Particle size of CaCO₃ had effect on the stability of emulsions and drop size of the emulsion increased with expansion of the particle size. When particle concentration was increased, the creaming index, drop size of emulsions decreased, but the viscosity of the emulsions increased. However, when CaCO₃ concentration > 9 g/100 mL, there was little influence of particle concentration on drop size. Emulsion index, drop size and viscosity of emulsions grew with the increase of the ratio of water to oil.

Abstract:The physicochemical and emulsifying properties of pork myobrillar protein (MP) solution treated by ultrasound power: 0, 80, 140, 180 and 200 W were examined. Compared with MP without ultrasonic treatment, with the increase of ultrasonic power, d_{4, 3} of MP decreased, while solubility, absolute value of the zeta potential, emulsifying activity and emulsion stability were significantly increased. Meanwhile 180 W was the optimum ultrasound power to obtain the highest emulsifying activity index (EAI) and emulsion stability index (ESI). The increase of emulsion stability was related to increased zeta potential and reduced average particle size. Optical microscopy observation proved that emulsions possessed relatively small oil droplets. Correlation analysis showed that ultrasound power was significantly negatively correlated with d_4,3(P≤0.01), and positively correlated with solubility, absolute value of the zeta potential, emulsifying activity and emulsion stability(P≤0.05).

Abstract:This research studied the characteristics of paste, rheology and gelatinization of sweet potato/maize starch mixtures in different proportions(0100; 2575; 5050; 7525; 1000). The pasting results showed that the pasting temperature of corn starch (77.7 ℃) was higher than that of sweet potato starch (73.2 ℃), and the peak viscosity of sweet potato starch (513 BU) was greater than that of corn starch (281 BU); The breakdown and setback were in between two kinds of starch. The dynamic frequency scanning tests showed that the elastic modulus of corn starch was about four times as that of sweet potato starch, and the modulus of mixed starch was between that of a single variety. The steady-state rheological curve showed that all the tested samples conformed to the Herschel-Bulkley model and were non-newtonian fluids with shear dilute behavior; Comparing with single starch, thixotropy and pseudoplastic of sweet potato/corn starch mixture increased; The anti-shear ability of starch gel of sweet potato/maize mixture was lower than that of corn starch. Results of differential scanning calorimetry (DSC) indicated that corn starch had higher gelatinization temperature and enthalpy value than the others.

Abstract:Based on skimmed milk, the effects were investigated on supplementing different concentrations of rutin (0.015%, 0.020%, 0.025% and 0.030%) in fermentation time, acidity, water holding capacity, sensory quality, antioxidant capacity and microbe numbers of low fat yogurt. The results showed that the addition of 0.015%～0.025% rutin increased the water holding capacity and the state sensory score of yoghurt (P＜0.05) compared with the control. With the rutin amount increasing, the rutin contents and antioxidant capacity were gradually increased in yoghurt, and they were significantly enhanced when the amount was more than 0.015%. The numbers of fermented bacteria were reduced as the rutin amount increased, and the numbers of two bacteria were decreased significantly and the fermentation time was prolonged significantly when the amount was more than 0.020%. While more rutin amount (0.030%) was added, the water holding capacity and sensory scores were significantly reduced. In a word, the addition of suitable rutin (0.015%～0.025%) improved the water holding capacity, antioxidant capacity and sensory quality of yoghurt, but the fermentation time was prolonged when more than 0.020% was added.

Abstract:A method for identification of glucosinolate in three kinds of cruciferous vegetable leaves was developed by using HPLC-Q-TOF-MS. Firstly, the mass spectrometry fragmentation pathways of two standard glucosinolates was studied. The bond of glucose, sulfated thiohydroximate and R-group was easily fractured and the rearrangement reaction was observed for the forming the fragment ions. Then, the structure of 8 glucosinolates including 3-(methylsulfinyl) propyl (1), 4-(methylsulfinyl) butyl (2), 3-butenyl (3), 4-hydroxybenzyl (4), 1-hydroxyindol-3-ylmethyl (5), Indol-3-ylmethyl (6), 1-methoxyindol-3-ylmethyl (7), 6-(methylsulfonyl) hexyl glucosinolate (8) were identified based on the fragmentation pathways of two standard glucosinolates, There were 4 kinds of glucosinolate (1, 2, 4, 5) in Baota Broccoli, 6 kinds of glucosinolate (2, 3, 5, 6, 7, 8) in Qinghuacai and 7 kinds of glucosinolate(1, 2, 4, 5, 6, 7) in Zise Broccoli.

Abstract:Combining Propidium Monoazide Bromide (PMA) with real-time quantitative (qPCR) to detect the number of the live bacteria of kiwifruit cancer dominant pathogen in Shaanxi province. The optimal condition for PMA-qPCR to distinguish between live and dead ulcer bacteria was determined by optimizing the optimum concentration of PMA, incubation time and light exposure time. The results showed that all Psa were killed when treated by boiling water bath at 98.3 ℃ for 13 min. When the concentration of dead Psa was 1×10⁷ CFU/mL, the suitable concentration of covalent crosslinking between PMA and dead Psa was 105 μg/mL, the best incubation time was 8min and the best light exposure time was 20 min. Under this condition, no DNA amplification of the dead bacteria, and no effect on the DNA amplification of live bacteria. The linear regression equation established based on the Psa plasmid standard was Y=-3.220 4x+37.73, for which R²=0.995 5. It can detect the Psa in the 6.39×10² copies/μL at minimum. The established PMA-qPCR method can detect 2.38×10² copies/μL Psa at minimum. By using the sample of artificially infected branches, the minimum detection limit was 6.30×10⁴ CFU/mL,consistent with the detection results of colony counting method.

Abstract:Taking the luteolin, apigenin and carnelin in the chrysanthemum as the determination index, the high-performance thin-layer scanning method (HTLCS) and high-performance liquid chromatography (HPLC) were used to determine the linear relationship between each method. The linear relationship and range of each method were investigated. The results showed that the established HTLSC and HPLC methods met the requirements, and the linear relationship was good, RE<3%. However, there was no significant difference between the two methods (P>0.05). The method of establishing HTLCS and HPLC method was reasonable. The determination of three components of luteolin, apigenin and acacetin could be carried out by using HTLCS instead of HPLC.

Abstract:To evaluate the pH value of mainstream cigarette smoke (MCS) in the simulated oral environment, with Cambridge filter to collect mainstream cigarette smoke particulate, oral solution by simulating shock to extract filter, pH composite electrode to determinate pH value of extraction solution, and set up a method to measure the pH of MCS. Correlation analysis was made between the pH and the contents of routine chemical components in MCS, between pH and the sensory evaluation of MCS. The results showed that: ① the pH value of MCS was highly correlated with the total particulate matter, tar, nicotine and H2O content of MCS, but not with the puffs of cigarette; ② the pH value of MCS was significantly correlated with sensation score of the smoke characteristics (smoke concentration, richness), taste style (sweetness, bitterness), comfort (irritation, convergence, residue/drying), but not strongly correlated with taste style-acidity of cigarette.

Abstract:The Japanese Food Safety Basic Law establishes a traceability quality assurance system for the whole process of food safety in terms of legislative content, and constructs a consistent food safety regulatory organization system and food safety standards. And the implementation of a severe punishment system for food safety-related illegal acts fully reflects the effectiveness and flexibility of food safety supervision, which is based on the effective protection of national health and pays attention to the effectiveness and flexibility of food safety supervision. And the legislative value of ensuring the matching of food safety responsibility with harmfulness and so on. In this regard, we can draw lessons from the legislative innovation and legislative value of the Japanese Food Safety Basic Law, and construct a unified food safety supervision mechanism from perfecting the mandatory quality certification provisions centered on the HACCP system. To improve Chinese Food Safety Law and Supervision system by strengthening punishment for food safety-related violations.

Abstract:The provisions of the new Food Safety Law on administrative penalty have changed from individual-oriented to legal person-oriented, the intensity of punishment has increased and the number of punished objects for the same illegal act has increased, which is the institutional motivation for many administrative penalty disputes that did not exist before. In the practice of administrative penalties for food safety, the increasing possibility of abusing discretion by administrative supervision departments, the lack of operational rules and standards for administrative penalties, and the lack of scientific and unified hearing procedures are the practical mechanisms that may lead to administrative penalty disputes. Therefore, in order to effectively curb and resolve administrative penalty disputes from the source, we can promote the improvement of the food legal system and the modernization of the governance capacity from the dimensions of establishing an open system of administrative penalty decision-making process, formulating rules for the implementation of administrative penalties for food safety and establishing a scientific and standardized hearing procedure for administrative penalties, so as to enhance the effectiveness of food safety supervision.

Abstract:In recent years, China's food safety problems are frequent, and the social impact is bad. Lack of cooperative spirit, unbalanced risk distribution and widespread soft budget constraints among various regulatory bodies lead to fragmentation in the fields of responsibility concept, regulatory bodies, resource allocation, system reform and so on. The holistic governance theory provides beneficial enlightenment for solving the above problems.

Abstract:The SolidWorks 3D modeling software was used to construct the meshing co-rotating twin-screw physical model. By changing the rotational speed of the PLA processed by the screw extruder, the non-isothermal flow analysis was used to carry out the corresponding numerical simulation in the polyflow software. Compare the effect of speed on the processing of PLA. The numerical results show that under non-isothermal conditions, the temperature increases linearly in the direction from the inlet to the outlet, that is, in the extrusion direction. On the Z-axis section, the temperature gradually increases outward in the radial direction. By comparing the flow field analysis at different speeds, it can be concluded that with the increase of rotational speed, there is a large temperature difference in the groove. When the rotational speed reaches 240 r/min, the polymer is partially degraded, which is not conducive to production and processing. The correlation between the shear rate field and the viscosity field is further verified by the comparative analysis.

Abstract:In order to study the flow field distribution and variation law of the interaction between oil and screw in the chamber of a single screw press, a physical model of the screw press and the fluid field was established. In Fluent software, k-e model and SIMPLEC solver are used to solve the finite element simulation. The distribution of pressure field and velocity field of oil in the main pressing section is obtained. Through fluid-structure coupling analysis, the stress and deformation of the screw under oil extrusion are obtained, and the location where the screw is prone to large deformation and stress concentration during the pressing process.

Abstract:Food industry is demanding higher and higher quality of frozen food, and the quickfreezer can well meet this requirement. In this study, the internal flow field of quick freezer with slit nozzle type was taken as the research object.Three different sizes of nozzle structures based on inlet pressure of 190 Pa, 170 Pa and 160 Pa, numerical simulation and field test of computational fluid dynamics (CFD) were used to compare the differences of internal flow field and heat transfer characteristics of three nozzle structures under different pressure conditions. The results showed that the outlet wind velocity, Nusselt number and uniformity of slit nozzle T₀ at 190 Pa were better than those at 170 Pa, and the cross-flow wind velocitywas also lower. The exit wind velocity, Nusselt number and uniformity ratio of slit nozzle T₁ at 170 Pa weregood, but the crossing flow wind velocity increased. Compared with T₂, the slit nozzleT₀ had lower cross flow velocity at the same inlet pressure. In terms of heat transfer intensity, when the inlet pressure was 190 Pa, the local Nusselt number of strip surface corresponding to slit nozzle T₁was the largest, while the average Nusselt number of T₀ and T₁was not much different. In terms of heat transfer uniformity, the slit nozzle T₀ had the lowest non-uniformity and the most uniform heat transfer when the inlet pressure was 190 Pa. Therefore, when the mass flow rate of air was the same, the slit nozzle T₀ corresponding to the inlet pressure of 190 Pa could better improve the heat transfer efficiency, and could increase the freezing rate of foods.

Abstract:In order to promote the application of heat pump drying technology, a multifunctional heat pump drying device with heating was designed. The conventional drying, constant temperature drying, and various operating modes were refrigerated, and the corresponding experimental bench was set up to test the performance of the constant temperature drying mode. The air supply temperature of the heat pump drying device and the bypass rate of the drying medium were adjusted by the control system, and the drying experiment was carried out under different operating conditions to test the effects on the wet cotton cloth. The results showed that the specific moisture extraction rate (SMER) of the heat pump drying system decreased with the increase of the drying temperature, and increased with the increase of the bypass rate. The maximum value was 2.47 kg/(kW·h). The coefficient of performance (COP) exhibited a rule opposite to that of SMER, with the maximum value of 4.24, and the different drying media had different optimal bypass rates.

Abstract:The young coconut cutting technology was studied and the new automatic processing equipment was designed. The equipment could transport young coconuts with fixed spacing. In the process of operation, realized the synchronous cutting of the cylindrical surface and the conical top of the fruit and the cutting and separating of the ends. Finally the product was formed. The design scheme, key structural and technical principle of this device was also detailed. In the experiment, the young coconut with transverse diameter of φ150~160 mm was used as the processing object, and the products with cylindrical diameter of 130 mm and height of 140 mm were processed. The single channel processing speed of the equipment reached 90 min^-1, and the cutting effect was good. The equipment design integrated multiple processes and functions, which could effectively improved production efficiency and product quality.

Abstract:The Solidworks software is used to analyze the statics and modal of the circular cutter and the straight blade knife. In the same test condition, the mass and volume wear tests of circular and straight-edged cutting tools were carried out, and the data of stress, strain, displacement and wear about the two kinds of shape cutting tools in the operation were obtained. Through comprehensive analysis, it is found that the straight blade flat cutter has less wear and better stability, and is more suitable for continuous mechanized cutting. The straight blade flat cutter is preferably selected as the main cutting tool of the bean curd stick cutting machine.

Abstract:An innovation UV irradiation device was used to detect the germicidal efficacy of UV irradiation on microorganisms inside the condensed milk barrel. In terms of germicidal rates, experiments were conducted to investigate the disinfecting feasibility and the effectiveness of ultraviolet under 60 experimental conditions, which were formed by 4×5×3 factorial combinations of radiant intensity, radiant time and radiant distance. The results indicated the germicidal rate was positively correlated with the radiant intensity, radiant time and radiant distance. Meanwhile, it was up to 99.9% for 90 second by UV irradiation in the same light with the radiant intensity above 90 μW/cm², when the initial consistence of bacteria in the barrel is about 10⁴ CFU/cm². It also showed the bacteria reaction order was among 1.00 and 1.04. The ultraviolet disinfection process can be viewed as first order kinetics of optical biochemistry. The first sterilization rate constant of bacteria equals to 0.34~0.37 cm²/(mW·s). The killing logarithm value was higher than 3.00. These results showed the device is effective in sterilizing.

Abstract:In order to design packaging that meets the consumer's perceptual needs, we use eye tracking technology and quantitation theory type I to study the key design factors that influence consumer emotions through eye movement indicators. The evaluation of kansei image of consumers is obtained through semantic difference method. The application of quantitation theory type I was used to establishes the relationship betweenkansei image and design elements and constructs mathematical models to auxiliary packaging design. The case study of tea packaging design shows that the method was accurate and feasible.

Abstract:The effects of different treatments including clove extract，phystic acid，rapeseed，BHT and V_E on properties and lipid oxidation of partially frozen storage（-2.5 ℃）loach were studied. The results showed that, with the prolongation of storage time, the sensory comprehensive score of different treatment groups decreased gradually; the pH value first descendedand rose; juice loss showed an increasing trend; the shear force value declined significantly (P<0.05); TVB-N values increased, and TVB-N values of all treatment groups were less than the maximum 20 mg/100 g at 24 d, in the acceptable range; the values of thiobarbituric acid and peroxide of the loach increased significantly (P<0.05); the saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents showed an increasing trend, and the relative content of polyunsaturated fatty acid (PUFA) decreased. The trend of all the above treatment groups was better than the control group. With the comprehensive analyses, the results showed that the shelf life of the control group was 8~12 days, and the antioxidant group could be 20~ 24 days, under the partially frozen condition. It was also found that the phytic acid, BHT and V_E showed stronger antioxidant capacity in the treated groups, with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.

Abstract:Taking kiwi fruit seed oil as raw material, the quasi three element phase diagram method was used to prepare the micro-emulsion and its stability was analyzed to predict its shelf life. For the purpose, the quasi-ternary phase diagram of kiwi fruit seed oil micro-emulsion in the presence of surfactant is 1,2-propylene glycol, preparation temperatures was 30 ℃ and different proportion of kiwi fruit seed oil to IPM, Tween 80 to Span 80 and Km value was constructed by calculating and comparing the size of the micro-emulsion area. Taking peroxide values(POV) as stability evaluation index, the antioxidant stability effects of kiwi fruit seed oil micro-emulsion were analyzed by Schaal experiment under different storage temperature. The shelf life model was derived from Arrhenius empirical formula and the shelf life of kiwi fruit seed oil was predicted scientifically. The results showed that the preparation of kiwi fruit seed oil micro-emulsion were obtained as follows: kiwi fruit seed oil to IPM 11(ww), HLB value was 9.75 and Km value was 31, the oil phase accounts for 24.3% and water phase was 19.29%(ww), which was a water in oil, with good centrifugal stability. The first regression equation of kiwi fruit seed oil micro-emulsion was c=0.041 7e^{0.001 1t} and model k=652.3e^{-32 763.8RT}. The shelf life of kiwi fruit seed oil micro-emulsion was predicted to be 1 491.53 h at 25 ℃.

Abstract:In this study, marinated eggs were made by using the special turtle source featured of Xuzhou. Firstly, the flavor of the turtle source and the marinated eggs were investigated. In the boiled eggs, totally 36 flavor compounds of 13 categories were detected including alcohols, aldehydes, ketones and alkanes. In the marinated eggs made by spice powder, totally 71 flavor compounds were found and the ketones, aldehydes, furanes and esters were increased in different levels. The marinated eggs made by turtle source released 54 flavor compounds, whereby the contents of ketones, alcohols and pyrazines were higher in comparison to the boiled eggs while the contents of esters and aldehydes were reduced in comparison to the spice powder eggs. The texture variation of egg white of the marinated eggs pasteurized under various conditions (121 ℃ 30 min; 126 ℃ 15 min; 116 ℃ 90 min) during storage was characterized. It was found there was no significant hardening of egg white in boiled eggs pasteurized under all the conditions, while the hardness of the marinated eggs treated under 121 ℃ was increased from 400～500 g of the fresh-prepared egg to over 1 000 g after stored for 30 days. With the other conditions, the hardness of egg white could be maintained at 600～800 g. Meanwhile the springiness and chewiness of the egg white has not been obviously affected. Conclusively the hardening could be enhanced by marinade while inhibited by proper pasteurization conditions.

Abstract:Aiming at the problems of spoilage and blackening during the storage of Fenneropenaeus chinensis, using 1.5% chitosan (preservative and oxygen inhibitor), 0.1% sodium phytate (color-protecting agent) and low temperature treatment of fluidized ice as hurdle factors, the shrimps (15.0±1.0) g from Dongshan Port of Zhangzhou were stored at -4 ℃ synergistically, and the control group (-4 ℃) was set. Physicochemical and biological indexes, including volatile basic nitrogen content (TVB-N value), total numbers of the colony, brightness value, pH value, PPO, water holding capacity, and the elasticity during storage were investigated, and sensory evaluation was made to explore the effect of fence factors on shrimp preservation. The results showed that, compared with the control group, treatment group A (fluidized ice treatment + -4 ℃ storage) and treatment group B (chitosan + sodium phytate + fluidized ice treatment +-4 ℃ storage) could effectively delay the increase of volatile basic nitrogen, total numbers of colony, pH value and PPO, and significantly increase the brightness value, water holding capacity, elasticity and sensory evaluation (P<0.05). In the middle and late storage period (4, 6, and 8 d), the effect of treatment group B was markedly better than that of treatment group A. The synergistic effect of hurdle factors could significantly improve the storage quality of the shrimps and extend the shelf life up to 4 d.

Abstract:The potato yogurt was developed with milk powder and potato as raw materials. The effects on the fermentation process of yogurt were studied, including fermentation time, fermentation temperature and inoculation amount, and the optimum fermentation conditions were determined. The influence of stirring speed, stirring time and the amount of potato pulp addition on the mixing process was also studied, and the optimum technological conditions of agitation were determined. The moisture content, pH, acidity, water holding capacity, texture and rheology of potato yogurt during storage were determined, and the quality changes during storage were studied. Results: The optimal fermentation conditions were: inoculation amount of 0.02%, fermentation temperature 41 ℃, and fermentation time 4.5 h. The best mixing technology were: potato pulp adding amount 25.5%, stirring speed 90 r/min, stirring time 25 min. In the storage period, the indexes of potato yogurt have a certain degree of change, but the change range is smaller compared with the control group, which shows the quality is more stable.

Abstract:In the early stage of incubation, the infertile eggs still have certain edible value, and if removed earlier, they can not only reduce economic losses, but also avoid the impact on other normally hatched eggs. In order to solve the problem of online detection of group eggs information，this paper uses machine vision technology to detect the fertilization information of group chicken eggs based on industrial egg trays for the first time. The whole eggs were directly put into the detection device from the incubator to obtain the group egg images, which reduced unnecessary damage to the eggs and improves the efficiency，the image was segmented and smoothing denoised，and RGB, HIS, gray mean and egg weight of it were extracted as characteristic parameters by establishing identification models of support vector machine (SVM) and BP neural network. The experimental results show that among the three models, the SVM model has higher stability and accuracy, reaching 81.7% and 96.7% on the 3rd and 7th days respectively, which provides a feasible method for online detection of group egg information.

Abstract:In order to study the effect of salicylic acid on preservation of postharvest baby gingers, different concentrations of salicylic acid (10, 15, 20 mmol/L), stored at (11±1) ℃, was used to investigated the effect on the quality of baby gingers. The results showed that the treatment of salicylic acid could delay the weight loss rate, color difference, hardness and brittleness of the gingers during the storage. Moreover, salicylic acid could inhibit the reduction of total phenolics, and flavonoids. In general, treatment of with 15 mmol/L salicylic acid worked best.

Abstract:In order to understand the differences of functional components and antioxidant activities in dry red jaboticaba wine and dry red grape wines, total polyphenols, total flavonoids, resveratrol, tannins, phenolic acids, vitamins, anthocyanins and minerals contents in wine were determined, and the antioxidant activities were investigated by using the methods including DDPH, ABTS, phenanthroline and FRAP. Results showed that the varieties and contents of the functional components of dry red jaboticaba wine and two kinds of dry red grape wine (a French dry red wine and a domestic dry red wine) have their own characteristics and advantages. The contents of gallic acid, vitamin A, vitamin C, Mn and Zn in jaboticaba wine were significantly higher than the two kinds of grape wine. The contents of total polyphenols, total flavonoids, resveratrol, catechin, caffeic acid, coumaric acid, ferulic acid, cyanidin and Fe in French grape wine were significantly higher than those in domestic grape wine and jaboticaba wine. The contents of tannin, vitamin D, delphinidin, petunidin, pelargonidin, peonidin, malvidin, Ca and Mg in domestic grape wine were significantly higher than those of French grape wine and jaboticaba wine. Similar to the functional components, the antioxidant activities of the three wines have their own characteristics. Jaboticaba wine had the highest scavenging ability towards DPPH·, French grape wine had the highest scavenging ability towards ·OH, and domestic grape wine had the highest ability to ABTS⁺· and reduce Fe³⁺.

Abstract:In this study, electron beam irradiation (EBI) technology was used to modify rice protein. The enzymatic hydrolysis efficiency of modified rice protein under different enzymes was studied with hydrolysis degree and polypeptide yield as evaluation indexes. It was found that EBI denaturation treatment could effectively improve the enzymatic hydrolysis efficiency of rice protein and increase the polypeptide yield, among which EBI assisted alkaline protease hydrolysis had the best effect, the rice protein hydrolysis degree increased by (19.02±0.37)%, and the polypeptide yield increased by (13.50±0.29)%. The SEM analysis showed that EBI denaturation treatment decreased the surface structure integrity of rice protein and increased the granulation degree. The content of α-helix decreased from (18.38±0.31)% to (4.46±0.43)%, indicating that the molecular flexibility of rice protein increased. The UV spectrum and endogenous fluorescence spectrum analysis showed that EBI denaturation technology expanded the spatial conformation of rice protein molecules, exposing more active groups embedded in the internal hydrophobic region. The structural changes of protein are beneficial to the enzymatic hydrolysis reaction.

Abstract:The 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·), hydroxyl free radical (OH·), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS⁺·) and superoxide radical (O^-₂·) scavenging ability were selected as the four indicators to evaluate the in vitro antioxidant properties of different selenium-containing substances, and compared with selenium-enriched yeast (SY) and non-selenium-enriched peptides and inorganic selenium mixture (SPIS).The results showed that SPI had the strongest ability to scavenge four kinds of free radicals, and its DPPH·, OH·, ABTS⁺· and O^-₂· scavenging rates were 87.5%, 50.3%, 99.7% and 45.7%. The weakest sample was IS, and its radicals scavenging rates was no more than 14%. By comparing the scavenging rates and semi-inhibitory concentration (IC₅₀) of four radicals of SPR, SPI, CE, SY, IS and SPIS, it was found that the ability to scavenge free radicals of organic selenium was stronger than inorganic selenium.

Abstract:The active components were extracted from compressed biscuits with Actinidia kolomikta, using 60% ethanol with ultrasonication. The oxidative damage of hepatocytes induced by ultraviolet (UV) radiation was used as cell model. The effects of active components on proliferation, cell cycle, and apoptosis of hepatocytes were studied by MTT and flow cytometry. The results showed that the protective effect was the best when the dosage reached 70 mg/mL, while the therapeutic effect was the best when the dosage reached 60 mg/mL. Through cell cycle analysis, it was found that the active components of compressed biscuits with Actinidia kolomikt had an inhibiting effect on the cell cycle arrest caused by radiationand restoring its normal growth, and the preventive effects were obvious. Moreover, it could effectively reduce the apoptosis rate caused by radiation, and had a certain protective effect on cell damage. The compressed biscuits with Actinidia kolomikt had anti-radiation function and provided a scientific basis for the further development and the utilization of Actinidia kolomikt.

Abstract:On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and with preheating at 73 ℃ for 3.0 h. Under the controlling of these condition, the oil yield reached 20.33%. The prepared basil seed oil had good color, water content, volatile matter, peroxide value and acid value wthich met the Chinese plant oil standard. Its fatty acid composition was similar to that of flaxseed oil, with better quality and stability. It could be used as a new type of healthy oil in the future.

Abstract:Hydroxypropyl-β-cyclodextrin (HP-β-CD) was used to improve water solubility of Res. The preparation conditions of Res/HP-β-CD microcapsule by spray drying method were optimized, and Res/HP-β-CD microcapsule was confirmed by UV, IR and SEM. The results showed that optimum preparation conditions of Res/HP-β-CD microcapsule were mass ratio of Res to HP-β-CD for 15, stirring at 30 ℃, feed flow rate for 2.1 mL/min and inlet-air temperature for 140 ℃. The rate of drug-loading and the solubility of Res were 15.18% and 12.75 g/L, respectively, under the optimum conditions. UV, IR and SEM tests of Res/HP-β-CD microcapsule demonstrated that the aqueous solubility of Res increased due to the microcapsule formation between Res and HP-β-CD by hydrogen bond and hydrophobic forces, and the decrease of particle size.

Abstract:The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper. The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index. And the effects of homogenization times and pressure on stability index, particle size, Zeta potential and viscosity of barley grass beverage at fixed temperature were studied. The optimum formulation was as follows: konjac gum 0.11%, xanthan gum 0.04%, CMC 0.20%, gellan gum 0.06%, MCC 0.10%, homogenized once under 30 MPa at 65 ℃. Under this technological conditions, the TSI is 0.4, the viscosity is 37.22 cP, and the product has good stability.

Abstract:In order to optimize the quality of vermicelli of purple potato starch, the formula of five kinds of starch from purple potato, sweet potato, tapioca, potato and purple potato residue powder, were investigated with the D-optimal mixture design. The principal component analysis and dimensionless normalization method were used to comprehensively assess the quality of vermicelli from purple potato starch. During the mixture design experiment, the linear regression models were built based on the response values of the three synthesis scores of the texture characteristics (T₁), cooking characteristics (T₂) and sensory characteristics (T₃). The results indicated that the effects of the five components and their interactions on the texture characteristics (T₁) and sensory characteristics (T₃) were signicant（R²=0.921 1，P＜0.001；R²=0.883 8，P=0.005 3）. According to the relative results of indicators correlation analysis and the model fitting, T₁ and T₃ values were selected as the optimal indices of the mixture design. The final optimized formula was found to contain the different kinds of starch with 35.0% from purple potato, 15.0% from sweet potato, 18.5% from tapioca, 9.5% from potato, and 22.0% from purple potato residue powder. This new vermicelli of purple sweet potato tasted smooth with bright color. The research provided a technology support for the processing new type of purple potato vermicelli.

Abstract:Selected 12 persons with relatively similar physiological indexes, and analyzed the effects of compressed diets on the exercise capacity of ordinary diets and the 90 military dry foods by using self-control and cross-balanced experimental design methods. The persons were fed two groups of foods with different nutrients for exercise, training, recovery of blood glucose levels, blood lactate concentration, blood lactate clearance, heart rate changes, changes in related hormone levels, and different oxidation changes to evaluate the effect of synthetic foods on the body's ability to exercise. The experimental results show that compressed synthetic foods have obvious superiority in terms of high-intensity exercise and ability to maintain body movement after exhaustive exercise and physical recovery compared with ordinary diet.

Abstract:In this study, 30 male athletes were used to evaluate the effects of two different nutrient composition sports foods on human exercise performance, physical fitness recovery, and fatigue level through crosstrial and self-control experiments. The test results showed that: in the case of fasting blood glucose at the same level, the blood sugar concentration of sport food A was higher than sport food B after 20 minutes of consumption, while blood sugar concentration is higher than sport food B after 60% VO_2max exercise 50 minutes. After exhaustive training, the lactic acid scavenging efficiency of sport food A was significantly higher than that of sportfood B at five time points of 3, 6, 9, 12 and 15 minutes. Compared with sprot food B, the exercise food group A had higher values at the 10 time points after exhaustive training. The serum testosterone/cortisol ratio of sports food A was higher than the number of sports foods B and the control group. In the case of continuous consumption, sport food A is superior to sport food B in maintaining the ability to exercise, improving physical fitness and relieving fatigue.

Abstract:The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.

Abstract:In order to assess the health risks of antibiotic exposure to humans, it is needed to establish the rapid screening and confirmation testing methods for antibiotic residues in plant samples. This paper briefly introduces the registration and limit standards of agricultural antibiotics in China, the origin and accumulation of antibiotics in plant-derived foods, especially the present pretreatment and detection techniques of antibiotic residues in plant-derived foods, and prospects the work in this field.

Abstract:This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.