Abstract:The antimicrobial peptides derived from ovalbumin were prepared by Pepsin hydrolysis. High antibacterial components were obtained by ultrafiltration and Superdex peptide 10/300. The antibacterial activity of antibacterial peptides against E.coli and Salmonella was used as an experimental index to screen the best antibacterial component and then conducted the reversed high-efficiency liquid phase chromatographic separation. After measuring the antibacterial activity of the 9 components, it was found that the C3 component had the highest antibacterial activity and the diameters of bacteriostasis circles were (19.32±1.45) and (18.74±1.27) mm, respectively. Then, the structure of antimicrobial peptides was identified by HPLC (electrospray ionization-massspectrometry, HPLC-ESI-MS). The results showed that the amino acid sequence was Gly-Leu-Glu-Pro-Ile-Asn-Phe-Gln (GLESINFQ). The purity of the peptide was 95.84% by solid phase synthesis, and its antibacterial activity was not significantly different with C3 component(P>0.05). The above results prove that the main component of ovalbumin antimicrobial peptide was peptide fragment GLESINFQ.

Abstract:The Zein-Lutein nanoparticles were prepared using zein as nanocarrier by anti-solvent method, and the structural characterization of the nanoparticles were studied. The optimal preparation process of Zein-Lutein was explored on the basis of single factor and orthogonal array experiments. The optimal preparation conditions were as followed: the ratio of the zein and lutein ratio was 201, hydration time 150 min, hydration temperature 50 ℃, the coating rate of lutein 81.0%. Under the conditions, the average particle size was 398.3 nm, TEM images showed that the morphological and distribution of Zein-Lutein were changed when lutein was efficiently loaded into zein, and FT-IR spectra confirmed that lutein had been entrapped by zein and formed a nano-binding structure.

Abstract:By using the GC-MS，the composition of the bound aroma compounds after enzymatic hydrolysis and acid hydrolysis were analyzed, and the bound aroma compounds in Amberlite XAD-2 from Rose roxbuighii juice were also detected. According to the analysis of ROAV value, the emblematical aroma compounds were analyzed. Thereafter, the glycosyl composition of the bonded flavor compounds were also determined the characteristics of the hydrolyzable bonded compounds. The result showed that a total of 49 kinds of aroma substances were detected after the enzymatic hydrolysis and acid hydrolysis of Rose roxbuighir juice. 31 kinds of aroma substances were obtain by enzyme hydrolysis. The substances produced by enzymatic hydrolysis were dominated by alcohols and aldehydes. The higher contents of the aroma substances were acetaldehyde, stearic acid, guaiacol, etc. A 24 kinds of aroma substances are released by acidic hydrolysis, the produced substances to involve 2,6-di-tert-butyl-p-cresol, puergonone. According to analysis of ROAV value, more main aroma substances were obtain from the enzymatic hydrolysates. The main flavor compounds were 3-hydroxybutanal, β-euerol, genophenol and hydroxycitronellal. It was found that the precursor flavor substances of Rose roxbuighiir juice were glucose , rhamnose and mannose.

Abstract:The composition and content of main volatile flavor components in fresh peach, freeze-dried peach and lyophilizer cold trap water were compared and analyzed by SPME-GC/MS. The results showed that there were 26, 18 and 11 volatile flavor components in fresh peach, freeze-dried peach and cold trap water, respectively. They mainly included aldehydes, alcohols, esters, hydrocarbons, heterocyclics and ethers. Volatile flavor components in fresh peaches changed and migrated during freeze-drying. The retained volatile flavor components in the freeze-dried peach mainly included hexanal, (E)-2-heptenal, (E)-2-octenal, benzaldehyde, pentanol, hexanol, (E)-2-hexen-1-ol, hexyl acetate, hexyl acetate, and γ-caprolactone. Furfural and diethylene glycol ether completely migrated into the cold trap water; the contents of the freeze-dried peach slices were (E)-2-hexenal, linalool, (E)-acetic acid-2.-hexen-1-ol ester. The content of (E)-2-hexenal, linalool, (E)-acetic acid-2-hexen-1-ol in freeze-dried peach were increased. The newly generated volatile flavor components after freeze-drying were isooctyl acetate, 2,7-dimethylnaphthalene, 1,6-dimethylnaphthalene, and 2,3-dimethylnaphthalene.

Abstract:The ADTZ gene primers were synthesized through the ADTZ gene sequence published by GenBank. The ADTZ gene fragment was screened by PCR from the mixed bacterial solution which extracted of the moldy corn sample, and transformed into E. coli by constructing expression vector. The size and concentration of the ADTZ expression product were detected by SDS-PAGE. The degradation ability of the expression product to aflatoxin AFB₁ was tested by enzymatic hydrolysis. The results showed that the ADTZ gene was successfully amplified from the moldy maize suspension. The full length of the ADTZ gene sequence was 2 088 bp, and the similarity with the reported ADTZ gene was 99%. The gene can be fused and expressed in E. coli. The protein size of the expressed product was 118.5 kDa. The crude enzyme solution of recombinant E. coli could degrade AFB₁ in mildewed maize, and the degradation rate reached 77.69%.

Abstract:In order to avoid the interference of natural GAD expressed by the own genome of Escherichia coli, the recombinant cellulose-binding domain glutamate decarboxylase (CBD-GAD) was firstly immobilized by regenerated amorphous cellulose (RAC), and then the RAC-CBD-GAD immobilized enzyme was isolated and used as an evaluation index to optimize the culture conditions for highly efficient expression of CBD-GAD in E. coli GDMCC60445 by one-factor-at-a-time and Taguchi methods. The results indicated that the optimal medium for E. coli GDMCC60445 to express CBD-GAD was modified Luria-Bertani (LB) medium, which was consisted of 8 g/L tryptone, 6 g/L yeast extract, 10 g/L sodium chloride, and pH 5.5. The suitable culture conditions were 37 ℃, 120 r/min and 24 h. Under the optimal conditions, the activity of RAC-CBD-GAD prepared from E. coli GDMCC60445 was (419.29±10.37) U/g, which was consistent with the predicted value of Taguchi and improved by (30.28±3.22)% as compared to the initial one.

Abstract:In order to improve the simulation accuracy, this paper took potatoes as examples, selected two irregular-shape potatoes, used a three-dimensional scanner to obtain the accurate geometries, imported the geometries into a multiphysics finite element software COMSOL Multiphysics^, solved its temperature distribution field under different powers/voltages, and carried experiment verifications. Results show that after 40 minutes of RF heating, the temperature distribution, maximum and minimum temperature values and internal time-temperature curves of the simulated results are in good agreement with the experimental results with a simulation accuracy over 90%. This method is suitable for simulating RF heating processes of irregular-shape samples. Variations of sample shape and plate voltages do not have significant influence to the accuracy of RF heating simulation.

Abstract:The stability and reliability of kinetic parameters can help enterprises to better predict food quality and use resources efficiently. In this study, the changes of mature quality factors (color and shear-force) and overheating quality factors (moisture and content) in the process of western-style ham cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the moisture content and shear-force of western-style ham followed the first-order reaction kinetics. The z-values of the luminance value and the redness value were 49.69 ℃ and 41.85 ℃, respectively, and the Ea-values were 46.73 kJ/mol and 55.27 kJ/mol, respective-ly; the z-value of the shear-force was 34.81 ℃, and the Ea-value was 66.69 kJ/mol; the Ea-value of the moisture content was 52.22 kJ/mol, and the z-value was 44.45 ℃, which was greater than the z-value of the shear force and the redness. Moreover, the z-value of the mature quality factor required for the optimization of the cooking operation was less than the condition of the superheat quality factor z-value, which proved that the western-style ham was cooked. Therefore, the cooking process of western-style ham could be optimized to provide basic data for promoting the industrial production of western-style ham.

Abstract:In order to study the effect of ultrasonic treatment on the rheological properties of liquid whole egg, the different ultrasonic energy density (0.4, 0.8, 1.2, 1.6, and 2.0 W/g) and the ultrasonic time (0, 5, 10, 15, and 20 min) on the liquid whole egg were studied, and then the rheological properties of rheometer was measured. The static rheological experimental results showed that the egg was a pseudoplastic non-Newtonian fluid with the shear thinning phenomenon. The rheological curve was obedient to the Herschel-Bulkley model at the temperature of 0~40 ℃. With the increase of ultrasonic time and ultrasonic energy density, the index of rheological properties and liquidity of liquid whole egg were increased, and the yield stress and viscosity coefficient were decreased, which weaken the non-Newton fluid characteristics and enhanced Newton fluid characteristics. Dynamic rheological experimental results showed that with the increase of ultrasonic time and ultrasonic energy density, both the loss modulus and the storage modulus were decreased, and the viscosity characteristics and elastic characteristics were decreased. Finally, the liquidity of the liquid whole egg was enhanced, and this phenomenon was consistent with the static rheological experimental results.

Abstract:The composition of Sn-2 fatty acids in yak milk fat was determined by gas chromatograph and TLC. The Sn-2 fatty acid composition of yak milk fat at different altitudes was studied to determine the effect of different altitudes on triglyceride structure. The results showed that there were 12 kinds of total fatty acids of triglyceride in Qinghai yak milk fat, and the highest contents were palmitic acid (31.35%～36.48%), oleic acid (24.91%～30.99%) and stearic acid (9.82%～13.87%). The composition of Sn-2 fatty acids in Qinghai yak milk fat was as follows: hexanoic acid (0.66%～1.02%), decanoic acid (2.46%～3.98%), lauric acid (2.43%～4.88%), tetradecanoic acid (14.66%～20.68%), pentadecanoic acid (1.19%～1.76%), palmitoic acid (39.91%～46.23%), stearic acid (4.75%～8.31%), oleic acid (17.42%～20.81%), linoleic acid (0.00%～1.72%), and linolenic acid (0.00%～1.71%). The significance analysis showed that the proportion of saturated fatty acids (SFA) binding to the Sn-2 of yak milk triglycerides increased gradually with the elevation, then decreased significantly; the proportion of unsaturated fatty acids (UFA) decreased gradually at first, then decreased gradually and then increased significantly.

Abstract:In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P＜0.05); cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P＜0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking loss, shear force, and texture (P＜0.01). In summary, the yak rumen smooth muscle edible quality decreased with the age increasing. Therefore yak rumen smooth muscle would have a suitable edible quality by slaughter at a right age.

Abstract:In order to determine the effective bactericidal concentration of hydrogen peroxide, Salmonella enterica serovar Typhimurium was used as a target microorganism to explore the effect of hydrogen peroxide on activity and culturability of it in tap water and its viable but non-culturable (VBNC) state by means of molecular biology. The results showed that lower hydrogen peroxide concentration (0～15 mmol/L) could kill some S. Typhimurium, which could be completely sterilized with 1 mol/L hydrogen peroxide. It was also found that 4.08 lg(CFU/mL) S. Typhimurium could be induced into a VBNC state as exposure to 15 mmol/L hydrogen peroxide. The morphology and structure of S. Typhimurium in VBNC state have changed, and the catalase, superoxide dismutase and glutathioneperoxidase were almost completely inactivated. It was detected that the intensity of free radicals generated during treatment was positively correlated with VBNC indexes within 0～30 min.

Abstract:A high-throughput qualitative screening and quantita-tive method of ultra-high performance liquid chromatography combined with orbitrap mass spectrometry（UPLC-Orbitrap-MS） was developed to determine 73 kinds of chemicals illegally added in the healthy foods. The samples were extracted with methanol using ultrasonic extraction. The separation was eluted by gradient on a Waters Acquity UPLC HSS T3 column (100 mm×2.1 mm, 1.8 μm), with a mobile phase consisting of water (0.1% formic acid) and acetonitrile in both positive and negative mode. The data were acquired via full-scan data-dependent MS/MS (full scan-ddMS²). The qualitative analyses of the compounds were performed through the database established by Trace Finder software, and the quantitative detection were undertaken through the area of precursor ions. The results showed that each target had good linearity in its own concentration range, and the correlation coefficients were higher than 0.99. The limits of determination (LODs) were between 2～20 μg/kg, and the limits of quantification (LOQs) were between 6～60 μg/kg. The recoveries of the proposed method were in range of 72.2%～117.5% at spiked levels of 100, 200, and 1 000 μg/kg with deviations (RSDs) between 2.3%～6.8%. It could be concluded that the high-throughput, qualitative and quantitative method reported in this study was useful for the determination of illicit drugs in functional foods.

Abstract:In order to develop a method for the determination of trace pentachlorophenol and its sodium salt in animal-origin foods by automated solid phase extraction-coupled with ultra performance liquid chromatography-tandem mass spectrometry, the effects of extractive solvents, solid phase extraction columns, eluents, mass spectrum and chromatographic separation conditions, internal standards were studied and compared. Finally, the sample was extracted by 5% ammonia acetonitrile, purified by MAX solid phase extraction column and eluted by 10% formic acid methanol. The extract was dried-up with nitrogen and re-dissolved with acetonitrile water solution (5050)．The solution was separated on a Kinetex C₁₈ column (100 mm×2.1 mm, 2.6 μm) with gradient elution program of acetonitrile and 5mmol/L ammonium acetate (0.1% formic acid) as the mobile phase. The detection was performed by UPLC-MS/MS using the negative electrospray ionization interface under the multiple reaction monitoring mode (MRM), and quantified with internal standard method. The developed method showed a good linearity in the range of 0.2~10.0 μg/L, with correlation coefficients (r) above 0.999. The mean recoveries spiked at levels of 1.0, 5.0, 10.0 μg/kg were within 86.0%~106.0%, with relative standard deviations (RSD) were in the range of 1.62%~4.27% (n=6). The method is sensitive, reproducible, accurate and precise, and is suitable for the determination of trace pentachlorophenol and its sodium salt residues in animal-origin foods.

Abstract:An analytical method for the simultaneous determination of new and traditional "lean meat powder"（Clenbuterol, Salbutamol, Ractopamine, Terbutaline, Isoprophane, Chlorpheniramine, Simmatrol, Fenoterol and Olaquindox and its metabolites） in pork by ultra performance liquid chromatography-tandem mass spectrometry was established. Pork samples were extracted with 2% formic acid-acetonitrile solution. The extracts were purified by neutral alumina column. After being dried and concentrated by nitrogen, the hexane was degreased and determined by ultra performance liquid chromatography-tandem mass spectrometry and quantified by internal standard method. Waters HSS C₁₈ column (100 mm×2.1 mm, particle size 1.8 μm) was used. The mobile phase was separated by acetonitrile and 0.1% formic acid aqueous solution. The electrospray ionization mode was used to determine the multi-reaction monitoring mode. The test can be completed in 7 minutes. The results showed that there was a good linear relationship between the compounds in the range of 0.2～20 μg/L, and the correlation coefficient was greater than 0.996 2. The detection limits and quantitation limits of fenoterol, ractopamine and clorprenaline were 0.1 μg/kg and 0.3 μg/kg; the detection limits and quantitation limits of clenbuterol were 0.05 μg/kg and 0.2 μg/kg, the detection limits and limit of quantitation of other compounds were 0.2 μg/kg and 0.5 μg/kg. At the three levels of addition (detection limit, 2 times limit of detection, 10 times limit of detection), the recovery of each target compound was 89.1% to 121.5%, and the relative standard deviation was 2.6% to 12.9% (n=6). The method is rapid, accurate and sensitive, and is suitable for the determination and confirmation of traditional and new " lean meat powder " residues in animal-derived foods such as pork.

Abstract:The content uncertainty of L-hydroxyproline in dairy products was evaluated by referring to SN/T 3929—2014 “Determination of L-hydroxyproline in export foods”. According to JJF 1059.1—2012 “Measurement uncertainty evaluation and expression”, and CNAS—GL006:2019 “The evaluation guidance for uncertainty in chemical analysis”, and these two existing standards for evaluation of uncertainty of the basic procedures, a mathematical model was established for the analysis of determination of L-hydroxyproline content in dairy products by high performance liquid chromatography tandem mass spectrometry, which introduced in the process of the measurement uncertainty components. The measured results of synthetic standard uncertainty and expanded uncertainty were obtained by calculation. The evaluation results showed that the uncertainty generated by fitting the standard work curve generated the greatest influence on the results, followed by the uncertainty caused by the measurement repeatability, and the uncertainty of sample weighing had the least influence on the results. The evaluation results can provide a reference for analyzing the accuracy of test results and the reliability of methods.

Abstract:The uncertainty of pesticide residues in vegetables is an important indicator to judge whether the detection of pesticide residues is good or not in quality, which is too difficult to evaluate if the distribution function of the detected value is unknown. This study proposes an evaluation method based on the gray model to solve this problem. Steps are adopted as follows: first of all, detect the nine sorts of organochlorine and pyrethroid pesticide residues in vegetables by use of gas chromatography; secondly, establish, taking the detection of pesticide residues as a kind of gray process, the mathematical model of gray evaluation on the uncertainty of pesticide residues in vegetables; thirdly, use the model to evaluate the uncertainty of the above nine pesticide residues; and finally, make a comparison of the statistical result in the residues with that of the evaluation on the uncertainty. It is indicated that the evaluation by gray model is faster to calculate the uncertainty of the residues, and the correlation between those two results is 0.997 with high relativity if compared with the calculation value of the statistical standard deviation. And it is concluded that the method of evaluation is suitable for the detection of small samples and unknown distribution types with the advantages of fast, accurate and reliable in calculation, which has good effect in the application.

Abstract:Aiming at the uncertainty of online public opinion early warning and evaluation for food safety, a new online public opinion early warning and evaluation method for food safety was proposed. Firstly, a multi-level evaluation index system of public opinion early warning in the food safety network was established, and the warning grade and interval number grade of public opinion in the food safety network was put forward. The interval number weight of public opinion early warning evaluation index in the food safety network was determined by interval analytic hierarchy process. Then, combining with the interval number theory, an early warning and evaluation model of food safety network public opinion based on the interval analytic hierarchy process (IAHP) was constructed. Finally, the network public opinion early warning level of a food safety incident was evaluated with an evaluation example, which verified the rationality and effectiveness of the comprehensive evaluation model.

Abstract:In view of the current of dry lotus core punching, a vertical multi-station lotus core puncher has been designed and developed. This paper introduces the whole structure and the working of the puncher, and maltese mechanism, positioning and clamping mechanism and space cam mechanism are explained in detail. The results of prototype test indicated that the once punching rate of no less than 92%, the thorough punching rate of no less than 85% and the broken rate of kernels of less than 5%.

Abstract:A design method of roots pump rotor profile based on NURBS curve was proposed. Combining the design process from peak curve to valley curve, the reasonable design area of peak curve was designed, and the envelope condition of NURBS curve was solved. The method of determining the rotor profile of roots pump with NURBS curve by control point and weight factor was designed. The method redesigned the involute rotor profile and the average error was in 0.1 μm which was in a reasonable error range. The feasibility of designing Roots pump rotor profile with NURBS curve was verified. Finally, the involute rotor profile was improved and optimized by using the local adjustable characteristic of NURBS curve. The area utilization factor of the rotor profile was increased by 1%. This provides a theory and method for the design of the rotor profile of Roots pump.

Abstract:Bearing is a vulnerable component in food processing machinery and packaging machinery. Bearing status is related to the safe operation of machinery. In this study, bearing fault diagnosis method based on EMD and AR models was adopted to solve the problem of bearing fault diagnosis, ensuring the maximum quality and efficiency of food production. A bearing fault dynamics model integrating outer ring, inner ring, and rolling were built to obtain the bearing vibration signal during the operation of the bearing. Therefore, the bearing fault diagnosis method based on EMD and AR model was adapted to decompose the bearing vibration signal into IMF components. After constructing AR model, it was used to construct the bearing comprehensive determination distance between the autoregressive parameters and the variance of the residuals, and the fault diagnosis of the bearing was completed according to the state corresponding to the minimum comprehensive discrimination distance. The analysis and research showed that the outer ring fault and the inner ring fault were diagnosed with the normal bearing. Moreover, the error of the diagnosis result was small with low complexity, and this helped to achieve the goal of high efficiency diagnosis of bearing fault.

Abstract:To avoid the product defects caused by the friction marks in cigarette carton film, the molding passage of YB95A carton overwrapper was improved. When the particle plate was welded on the surface of the channel and the first lifting structure for forming was designed to rolling-folding, the friction that the transparent paper bore in the process of wrapping and transporting was greatly reduced. The application of new material and new structure demonstrated that the rate of carton film with friction marks decreased from 49.21% to 3.49% after the improvement and these quality defects had been effectively solved.

Abstract:To improve the online screening effect of tobacco stem, and ensure quality of the processing materials of fibriform stems in slim cigarettes, a new type of stem screening device is designed by using high-frequency and low-intensity vibration technology, which has been applicated online. The device is mainly composed of a two-stage tank body, a plurality of sets of strip screens and vibration motors, realizing reciprocating motion of the classifier by high-frequency and low-intensity vibration force. The device has high vibration frequency, good screening effect and low energy consumption, which is a stepped stem classifier with high frequency satisfying the continuous screening of stalk epidermis flap and slim stem. The application results show that the screening rates of the device to stalk epidermis flap and slim stem are both higher than those of the flat classifier, suggesting the new stem classifier is more efficient to screening stalk epidermis flap and slim stem.

Abstract:To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. The diameter of the bottom of the can was negatively correlated with the maximum flow rate in the tank. The smaller the diameter of the bottom of the can was, the higher the maximum flow rate of the liquid in the tank was. Under the same height and volume conditions, reducing the bottom diameter could improve the bactericidal efficiency. Canned cans with the bottom diameter of 52.5 mm had the best bactericidal effect, and the efficiency was 10.26% higher than that of cylindrical cans. ANSYS Fluent could accurately simulate the change of temperature field in the sterilization process of canned food, and provide the basis for optimizing the sterilization process.

Abstract:The modification conditions of the film were optimized using zein and inulin as raw materials, and the properties of them were measured. The results showed that the optimum conditions were material ratio 101 (g/g), pH 6 with reacting for 48 hours. Under these conditions, the tensile strength of the zein-inulin film was 10.12 MPa, with 37.5% of the graft. the light transmittance, water resistance, oil absorption, and oxygen barrier of inulin-modified zein films were better than those in the original ones.

Abstract:The antibacterial liquid was prepared by dissolving potassium sorbate, sodium dehydroacetate and sodium benzoate in polyvinyl alcohol solution, and then the antibacterial liquid was applied to kraft paper to prepare antibacterial paper for packaging. The inhibitory effects of the antibacterial paper on Escherichia coli and Staphylococcus aureus were tested by the bacteriostatic circle method, and the effects of the coated antibacterial solution on the tensile strength, tear strength, water vapor permeability coefficient, oxygen permeability and microstructure of the antibacterial paper were studied as well. The results showed that the tensile strength, tear strength, water vapor permeability coefficient and oxygen permeability of the antibacterial paper were improved, and the microstructure was more compact and uniform, with good antibacterial properties. The bacteriostatic effect increased with the increase of the concentration of the antibacterial agent, and could be used for packaging of foods.

Abstract:This paper expounds the new classification and design form of packaging design brought by the development of IOT (Internet of Things) technology, which is characterized by the connection of things. In view of the characteristics of perception and communication between things and things in IOT technology, case analysis method is used to illustrate the characteristics of IOT technology and the changes brought about by the application of IOT technology to packaging design. The application and innovation ways of intelligent packaging design under the background of IOT Technology was proposed. It is pointed out that the technological innovation brought by IOT technology is irreversible. The high-tech elements contained in the design can provide more diversified design forms for packaging design, and also provide more intelligent management mode for brands.

Abstract:Taking the whole life cycle of packaging as the main line, a green packaging manufacturing technology system is proposed. From the five key layers of green design technology, green material selection technology, green production technology, green recycling and treatment technology, green manufacturing evaluation technology, to establish a relatively complete green packaging manufacturing technology system. Taking the packaging design of soybean products as an example, the technical system was applied to analyze and evaluate the packaging design. The example shows that the application of the technology system is helpful to judge the green degree of packaging in the early stage of the whole life cycle, and provides guidance and reference for the research and application of green manufacturing of packaging.

Abstract:In the four stages of brand design introduction, growth, maturity and transformation and upgrading, Nongfu spring has fully integrated various emotional design elements of food packaging, including multi-level design of instinct, behavior and reflection. Through the comprehensive analysis of the emotional design of its packaging in each stage, this review explored the development trend of emotional design, which would play a decisive role in future food packaging consumption.

Abstract:To study the effect of collagen/chitosan antibacterial sponge pad with clove oil on the quality change of tray-packed salmon meat during storage, fresh salmon meat was packaged in antibacterial sponge pad covered PE film, PP pad covered PE film and only covered with PE film. After stored at 4 ℃, with sensory evaluation, weight loss rate, pH value, color difference value, texture value, volatile base nitrogen (TVB-N), the total number of colonies as evaluation indicators, the preservation effect of antibacterial sponge pad on fresh salmon was investigated. The results showed that, during the cold storage period, the sensory scores of salmon meat in each group showed a downward trend. Moreover, the weight loss rate, color difference, TVB-N and the total number of colonies showed an upward trend; the pH value first decreased and then increased. Except for the weight loss rate, the indexes of the antibacterial sponge pad group were superior to those of the PP pad group and the blank group. The antibacterial sponge pad could extend the shelf life of fresh salmon meat for 2 to 4 days.

Abstract:In order to study preservation effects of blend modified atmosphere film to harvested Lentinus edodes，compared with unpacked ones， discussed the preservation effect of PBAT/ EVOH blend films in which added different mass fractions of EVOH (0%, 10%) to Lentinus edodes. The gas composition of Lentinus edodes’ in packaging bag and physical indexes were measured, which stored at 4 ℃ and in humidity of 90%. The results demonstrated that PBAT/10% EVOH blend film could make the packaging environment in a low oxygen and high carbon dioxide status, effectively maintain the sensory quality， such as the color, hardness and vitamin C, in storage period. The sensor and nutrient quality of Lentinus edodes were good after 14 d storage.

Abstract:Based on LingWu jujube as experimental object, used the Halcon12.0 visual processing software by the method of support vector machine (SVM) in IHS color space to extract the mean value and mean variance of H component as the color eigenvalues. Selected the gaussian kernel function by the experiments. When the kernel parameter was 0.2, and the regular constant was 0.005, the accuracy rate was 94.6%, which greatly improved the efficiency of nondestructive on-line detection, decreased the labor cost and labor intensity, and eliminated the scruple on the accuracy of on-line detection for jujube to processors. It has large research significance in fruit grading.

Abstract:The extraction and identification and anti-fatigue activity of iridoid glycosides in walnut meal were studied. The walnut was extracted by ethanol reflux, extracted with ethyl acetate and n-butanol. Different solvent extracts were used to determine the anti-fatigue effect by mouse running test and weight-bearing swimming test. The extract with clear anti-fatigue effect was further separated by MCI and ODS reverse-phase column chromatography, and the obtained monomer compound was identified by NMR. The results showed that the extract of n-butanol from the walnut meal extract had the most obvious effect on the anti-fatigue effect of the mice. The part of the ODS column was eluted with 5% ethanol to obtain the compound II. The compound was identified as the iridoid glycoside. And can significantly improve the anti-fatigue ability of mice.

Abstract:The transglutaminase (TGase) and D-galactosamine were modified improve the solubility in water of corn glutelin. The effect of the glycosylation modification on structural properties and antioxidant activities of original corn glutelin were evaluated. The result of Fourier transform infrared spectroscopy indicated that D-galactosamine was covalently conjugated to corn glutelin under the catalysis of transglutaminase. The free amino groups and the denaturation temperature, as well as the enthalpy of thermal denaturation of the glycosylated corn glutelin, decreased by 158 mmol/kg protein and 9.03 ℃ and 68.74 J/g compared with the original corn glutelin, respectively. These indicated that the structure of corn glutelin became disordered and loose, and the thermal stability of corn glutelin was significantly decreased by glycosylation modification. Meanwhile, three radical scavenging activities (including DPPH, superoxide, hydroxyl), Fe²⁺-chelating capacity, and the reducing power of the glycosylated corn glutelin were increased, and its EC₅₀ value for Fe²⁺-chelating capacity was decreased by 1.27 mg/mL. The results suggested that enzymatic glycosylation would be an effective method for the modification of corn gluten.

Abstract:Box-Behnken design and response surface methodology were employed to optimize the steam explosion process of peanut shell. The microstructure of peanut shell before and after blasting was observed by SEM. Luteolin was further purified by AB-8 macroporous adsorption resin and subsequently analyzed by FT-IR and HPLC, while quantified by UV-Vis spectrophotometry method. The results showed that the optimal steam explosion pressure was 1.25 MPa, and the optimal residence time was 46.0 s, with optimal water content of 16%. Under these conditions, the yield of luteolin was 0.926%, which was 1.9 times that of the untreated peanut shell. The SEM microphotographs showed that the surface layer of peanut shell was broken by the pretreatment of steam explosion, while the lattice-like structure in the shell was removed with the cellulose macro fibers floating above the surface in a smooth pattern. After steam blasting, the content of luteolin in the purified product reached 32.81%, which was much higher than that of the unexploded product. The extraction rate of luteolin from peanut shell extract was significantly increased by steam blasting pretreatment.

Abstract:To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds of EAA and eleven kinds of NEAA. After fermentation, the ratio of EAA/TAA and EAA/NEAA were 38.32% and 62.13%, respectively, which was significantly increased as compared to pre-fermentation. 54 kinds of volatile substances were identified, including 46 in pre-fermented beverage and 43 in post-fermented beverage, and could be classified into 8 categories. Further analysis indicated that the content of aromatic flavor substances with lower threshold was significantly increased after fermentation. The free radical scavenging rate of DPPH and ABTS were both enhanced after fermentation, implied the improved antioxidant activity of tea beverage of tartary buckwheat sprout through lactobacillus fermentation.

Abstract:Spray freeze-drying (SFD) is a new method of microcapsule preparation, which combines spray drying (SD) and freeze-drying (FD) processes to obtain a high-quality powder. The encapsulation efficiency, moisture content, productivity, repose angle, solubility, total drying time and total drying energy consumption were taken as evaluation indexes, and the best parameters of vacuum pressure and air volume were determined by weighted comprehensive score method in the process of spray freeze-drying. The composition of the fatty acid composition of fish oil before and after embedded was compared and analyzed. The results showed that the quality of fish oil microcapsule prepared by vacuum pressure of 35 Pa and cold air volume of 5.5 m3/min was superior, and the particle size distribution was concentrated, which was concentrated between 117.13～200.06 μm, and the fluidity of powder was great and the overall quality was superior. The fatty acid composition of fish oil changed little before and after embedded, and the relative content of saturated fatty acids decreased, and the relative content of unsaturated fatty acids increased. The relative contents of DHA and EPA increased by 0.966% and 0.037% respectively.

Abstract:Selected four lotus root cultivars mainly planted in Anhui province as research objects and tested a range of indexes for both lotus root cultivars and the chips, including 8 tested indexes, respectively. Then fuzzy mathematical comprehensive evaluation was used to compare the sensory quality of lotus root chips samples. The results show that there are significant differences in brittleness, hardness and crude fiber content among the four lotus root cultivars. Furthermore, significant differences are also found in terms of shrinkage rate, brittleness, hardness, total phenol retention, and yield of chips among the lotus root chips samples processed by the four cultivars. In addition, the results also show that lotus root chips processed by Elian No.5 have the highest evaluation score, implying that the Elian No.5 is the best cultivar for processing chips among the four lotus root cultivars.

Abstract:The effect of konjac glucomannan (KGM) addition on the hygroscopic characteristics of cut tobacco was investigated by using isothermal adsorption/desorption ability testing device. The results showed that the introduction of KGM humectant enhanced the moisture holding capacity of cut tobacco and slowed down the water loss process. The drying rate constants (k) calculated using Henderson & Pabis model were reduced to varying degrees for cut tobacco from different parts of a tobacco plant. In addition, the isothermal sorption and desorption curves exhibited the form of adsorption curve type III. The addition of KGM can effectively increase hygroscopic hysteresis of cut tobacco. Moreover, the hygroscopic hysteresis behavior decreased with increasing temperature and this phenomenon of middle and upper tobacco was more significant than that of lower tobacco. DLP empirical model could describe the isothermal absorption and desorption behavior of cut tobacco with relatively high coefficient R².

Abstract:Tobacco structure after shredding, baking, flavoring and storage was analyzed by the gray correlation method to determine the optimal shredding size, and then the tobacco structure was optimized by using a tobacco cutting device. The results showed that the short cigarette had the problems of low full strands rate and high long strands rate. It was found that the full strands rate was less than 80.00%, and the long strands rate was more than 40.00%; the middle strands rate ranged from 20.00% to 30.00%, and the broken strands rate was less than 2.00%. There was strong positive relation between the size of 6.50~8.00 mm after shredding and that of 3.35~8.00 mm after baking, the size of 3.35~10.00 mm after baking and that of 2.50~6.50 mm after flavoring, the size of 3.35~8.00 mm after flavoring, and the size of 3.35~8.00 mm after storage. After cutting 6.50~8.00 mm tobacco with the tobacco cutting device, the long strands rate was reduced by 10.79%, but the middle strands rate increased by 15.13%. The cigarette weight standard deviation, pressure drop standard deviation, the hardness standard deviation and the loss of tobacco from cigarette end decreased by 9.52%, 2.11%, 22.46%, and 23.21%, respectively. And then the quality of cigarette was significantly improved.

Abstract:Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.

Abstract:Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However，the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage.

Abstract:In this review, the antimicrobial effect of plant polyphenols on foodborne pathogenic microorganisms was firstly comprehensively summarized, and the antimicrobial mechanisms of plant polyphenols were elucidated from the aspects of cell morphology destruction, cell membrane potential, normal energy metabolism and inhibition of macromolecular synthesis. Moreover, the applications of plant polyphenols as potential preservatives in food fresh keeping and storage were generalized. Finally, the current problems about antimicrobial mechanisms and applications of plant polyphenols were analyzed.

Abstract:Nanocellulose has unique structure, mechanical and optical properties, such as high surface area and high aspect ratio, rheological properties and non-cytotoxicity and genotoxicity. At present, nanocellulose materials have been studied in automobile, construction and textile industries, but they still have great potential in food industry. In this paper, the types of nanocellulose, including microfibrillated cellulose(MFC), nanocellulose crystal (NCC) and bacterial nanocellulose (BNC), as well as the properties of these three nanocellulose and their main preparation methods were briefly summarized. The application of nanocellulose in the field of food, including its use as food additive, functional food ingredients and food packaging materials, was introduced, and its future development was prospected. The aim is to make reference for the future development.