Abstract:Novel coronavirus pneumonia (NCP) is a kind of respiratory diseases mainly caused by novel coronavirus, which can be transmitted through respiratory droplets and contact. At present, no effective drugs for it were found, and the treatment is mainly symptomatic and supportive. In addition to medical treatment, a scientific and reasonable diet is also an important part for improving nutritional health, enhancing disease resistance and defeating novel coronavirus pneumonia. Therefore, from the perspective of food nutrition, the authors discussthe intervention approaches of bioactive substance nutrition to defend against the novel coronavirus pneumonia, and put forward the policy recommendations for the development of health products.

Abstract:The global undergoing strategies of screening the food-derived immunopeptides were summarized in this review, and the prospective using of computational science was emphasized. Moreover, the research background of the molecular mechanism of the food-derive immunopeptides was reviewed, and a new research strategy was also proposed, i. e. combining the multi-omics, bioinformatics, and cellular and animal experiments to investigate their molecular mechanism.

Abstract:In this paper, the effects of exopolysaccharide (EPS) produced by lactic acid bacteria (LAB) on the foaming, surface hydrophobicity and liquid protein content of complex proteins during whipping were studied. LAB fermentation technology was applied in the production of eggless cakes and its effect on batter rheological, baking characteristic and crumb microstructure of eggless cake were evaluated. The results showed that the EPS produced by LAB significantly improved the foaming properties, increased surface hydrophobicity of complex protein and maintained the interface protein content by reducing competitive adsorption of emulsifiers during whipping. The number of bubbles increased and their distribution was more uniform in the fermented batter containing EPS produced by LAB, resulting in decrease in the batter density. Compared with the control, baking quality of the eggless cake containing EPS was significantly improved. Specific volume increased by 12.3% and the hardness decreased by 43.0%. The microstructure observation of eggless cake crumb could be concluded that protein degradation and cross-linking of EPS with protein resulted in a more continuous and uniform protein network so that the crumb structure of cake was improved. Therefore, the exopolysaccharide produced by lactic acid bacteria had a significant improvement effect on batter characteristics and baking quality of eggless cake.

Abstract:This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have no significant changes; The SDS extractable rates of glutenin all decreased to varying degrees; the peak area of B/C-LMW-GS increased by 4.56%, 2.61%, 4.11%, 6.73%, 3.18%, 0.81%, and the peak area of α-gliadins decreased by 22.42%, 10.87%, 11.59%, 12.87%, 9.22%, and 4.35%, respectively. Hand kneading promoted the cross-linking polymerization reaction of gluten protein and made its protein conformation develop in a more orderly and stable direction, thereby enhanced the viscoelasticity of the dough.

Abstract:Taking the White Business fish as the research object, explored effects of different frying temperature (160, 180 and 200 ℃) and frying time (0, 20, 40, 60, 80, 100, 120, 150 and 180 s) to moisture loss of White Business fish and oil absorption rate. Used specific exponential equation of mass transfer in the process of fried dynamics for curve fitting. At the same time,the water activity of White Business fish after frying was measured, and the relationship between water activity and water content was established. The color, hardness, chewiness, surface hardness and toughness of fried White Business fish were measured. The results showed that the rate of water loss and oil absorption of White Business fish were significantly increased with the increase of frying temperature, with a great positive correlation between water content and water activity of White Business fish, which can be divided into two areas: when water content was lower than 22%, water activity increases rapidly with the increase of water content; when water content was higher than 22%, water activity tends to be flat with the increase of water content. Combined with the experience of production and the analysis of sensory quality, it is advisable to control the water content of the White Business fish after frying at 22%~26%. The condition that the water content of the dried fish can reach this level and the lowest oil absorption rate under the experimental frying temperature is 180 s fried at 180 ℃.

Abstract:To explore the scientific representation about the dynamic change of crab paste in pickling periods, fresh swimming crab was prepared for pickling the crab paste. Thereafter, the sensory and physical-chemical properties(pH, total volatile basic nitrogen, thiobarbituric acid, and free amino acid)and total plate count of different pickling periods (0, 6, 18, 30 and 42 h) were analyzed, and the correlation analysis and regression prediction model were carried out. The correlation analysis results showed that the free amino acid had no relation with sensory qualities. The flavor sensory properties such as fishy smell, sulfur smell, plumpness and flexibility were all significantly (P＜0.05) or extremely significant (P＜0.01) linearly correlated with one or more indicators of pH, TVB-N, TBA, and related total plate count. They could be used to construct the regression model of sensory qualities such as pH, TVBN, TBA, and total plate count of crab paste, The variance interpretation rate of those predictive models were over 75%. There was a good correlation between the sensory quality and quality of crab paste, and the sensory quality could be used to predict and analyze the sensory quality of crab paste. This provided a scientific way to characterize the dynamic flavor changes crab paste in the periods and a theoretical basis for improving the flavor quality and quality of crab paste and promoted the standardization and modernization of production.

Abstract:The heat-resistant strain was isolated and identified by morphological features and ITS rDNA gene sequence analysis. Some physiological and biochemical characteristics of the strain were examined by carbon source utilization experiment. The thermal stability and acid-base stability of the strain were examined by heat and acid-base treatment. With the ultrasonic technology, the polysaccharides, reducing sugar and pigment in cells were examined. The results indicated that the strain SR-1 belongs to Sporobolomyces carnicolor. It was heat-resistant, and grew stably after heat treatment at 80 ℃ for 5~30 min, and at 90 ℃ for 15 min. However, it couldn't grow after treated at 90 ℃ for 20 min. The strain could grow well at pH 6.0~8.0, but could survive under pH 3.0. Hydrochloric acid with 200, 400, 600 and 800 W ultrasound were used to break the cell wall, the supernatant contained 6.02~7.86 mg/mL of reducing sugar, 32.93~41.78 mg/mL of polysaccharide, and the absorption peaks of mycelium pigments were found at waves of 414, 539 and 634 nm.

Abstract:Cantonese sausage was dried by various physical control modes in the present work. Hot air drying was selected as the control, and the effects of different drying methods, i.e. low temperature combining infrared radiation, and low temperature combing both infrared and ultraviolet radiations, on the moisture, nitrite, color and lustre, fat oxidation and other physical and chemical index and texture of Cantonese sausage during drying process were investigated. Significant differences were observed on the physical and chemical index for Cantonese sausage with different drying processes, but the nitrite residue and other indicators of the finished product were within the normal scope of GB. The drying process of Cantonese sausage could be favorably simulated by Page model, lightness and redness values were higher than those of hot air drying. The acid value was 2.31 mg/g and 2.45 mg/g, and the peroxide values are about 0.019 g/100 g and 0.018 g/100 g, respectively under the two different methods. Compared to the hot air drying process, both the two methods mentioned above could increase the hardness, elasticity, tackiness and chewability of sausages. The hardness was 49.3 N and 47.4 N, and the elasticity was 4.86 mm and 4.69. mm, respectively. The tackiness was 27.1 N and 25.7 N, and the chewiness was 131.71 mJ and 120.45 mJ, respectively. Our results indicated that drying with infrared and ultraviolet radiation in low temperature environment could improve the taste, color and texture characteristics of Cantonese sausages, and the method of low temperature combining infrared radiation worked better.

Abstract:In order to improve the quality of lily production and shorten the drying period, taken Lanzhou lily as sample and used JK-LB1700 thin layer drying test bed to dry. The effects were investigoted, in different hot-air temperature (60, 70, 80, 90 ℃), hot-air rate (0.5, 1.0, 1.5, 2.0 m/s) and drying relative humidity (20%, 30%, 40%) on drying rate, color ΔE* value, vitamin C content, rehydration ratio during lily drying and law of change. The Weibull distribution function was used to simulate the drying moisture diffusion law of lily. Results, the drying time of lily was significantly shortened (P＜0.01) with the hot air temperature and hot air speed increasing. There was no difference under different drying relative humidity, but the humidity was positively correlated with the drying rate of the lily in the early drying stage, and negatively correlated in the later stage.Weibull distribution function can accurately (R²＞0.99) describe drying process, and basing on Weibull distribution function, effective water diffusion coefficient was obtained between 1.213×10 ^-6~3.992×10^-6 m²/s. Deff values were not only affected by drying parameters, but also by drying equipment and sample storage time. The combined effects order of experimental drying parameters on the color ΔE* value, vitamin C content and rehydration ratio were dry temperature＞hot air speed＞relative humidity, and the quality index color ΔE* value and vitamin C content were greatly affected by drying parameters, rehydration was relatively small.

Abstract:A total of 100 SD rats, half male and half female, were randomly divided into untreated control group (C1 group), treated control group (C2 group), low dose group (Ⅰgroup), middle dose group (Ⅱ group), and high dose group (Ⅲ group). The rats were fed continuously for 13 weeks, and the body weight, food intake, blood routine indexes, blood biochemical indexes, urine routine indexes, main organ weights and pathological histological examination of the organs were observed. Results: There was no significant difference between the observation groups (P＞0.05). The pathological changes related to Cerasus lannesiana Albo-rosea were not found in the pathological examination of the main organs. No harmful effects were observed and it was found safe when SD rats were fed with Cerasus lannes-iana Albo-rosea of human recommended doses for 160 times.

Abstract:The thermogravimetry (TG) and pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) were used to analyze the thermal behavior of three tobacco materials, including typical center heated (A), circumferential heated (B) and traditional cigarette (C). Results showed as follows. ① The thermal mass loss of the two types of heated tobacco materials could be divided into 3 stages, and the main thermal mass loss stage was 242~350 ℃; the traditional cigarette tobacco material thermal mass loss could be divided into 4 stages, and the main mass loss stage was 381~534 ℃. Compared with traditional cigarettes, the mass loss peaks of heated cigarettes were wider and the mass loss rate was slower. ② With the pyrolysis temperature increased, the types and numbers of compounds by detected was gradually increased in three tobacco materials. The glycerin and propylene glycol had higher release amounts at stage 2, cigarette sample A contained 8.96% of glycerol and 5.38% of propylene glycol. However, 24.65% of glycerol and 13.82% of propylene glycol were found in sample B. There were 25.09% of glycerin and 11.23% of propylene glycol in sample C. The release of nicotine in heated cigarette showed a trend of first decrease, then increase, and final decrease with temperature increased. The release amount reached the peak at stage 1 with sample A at 84.50% and sample B at 91.82%, respectively. However, the traditional cigarette nicotine release showed a gradual decreasing trend, and the release amount reached a peak of 71.41% at stage 1. ③ The release of the main pyrolysis products of heated cigarettes reached its peak at stage 1, and that of traditional cigarettes reached its peak at stage 2. The aroma components of two different heated cigarettes had higher release amounts and were stable at stages 3 and 4.

Abstract:In order to study the biological function of GmWRKY86 gene in soybean on development and resistance against abiotic stress, PCR products of its opening reading frame, ORF) were used to clone GmWRKY86 gene, and the gene expressions in different tissues were detected by using real-time fluorescence quantitative PCR (qRT-PCR). Sequence analysis showed that the GmWRKY86 gene can encode 523 amino acids with an isoelectric point of 8.15, a molecular weight predicted to be 56.82 kDa, and an open reading frame of 1 572 bp. GmWRKY86 protein has two highly conserved domains, and the GmWRKY86 gene contains three introns and four exons. Phylogenetic tree analysis indicated that the GmWRKY86 protein belongs to the same branch as the FvWRKY42 (Fragaria vesca) and VvWRKY2 (Vitis vinifera). qRT-PCR analysis showed that GmWRKY86 gene was expressed in all tissues examined, with the highest expression in flowers and the lowest expression in seeds, indicating that GmWRKY86 gene involves in the development of soybean flower organs.

Abstract:Based on chemiluminescence inhibition effect of toxoflavin on luminol-hydrogen peroxide-copper oxide nanoparticles system in alkaline medium, a novel method for monitoring toxoflavin potential emergency pollution in municipal drinking water was successfully developed. Combining with flow injection method, the chemiluminescence intensity of different mixed solutions was determined by ultra-weak chemiluminescence analyzer. Optimal conditions were obtained by the means of one-way tests among 4 factors. Based on the one-way tests result, a response surface experiment was conducted in order to acquire standard curve, detection limit and recovery of different water samples. The linear range for toxoflavin monitoring was 0.005~5.000 mg/L with a detection limit (LOD) of 0.001 mg/L and recovery of 84%~114%. The relative standard deviation (RSD) of addition of 0.05 mg/L toxoflavin was 0.28% (n=11). This method was rapid, convenient, operable and could be applied to on-line monitoring and emergency warning of potential emergency pollution of toxoflavin in municipal drinking water.

Abstract:The uncertainty evaluation in the determination of inorganic arsenic in tassle filefish by using High Performance Liquid Chromatography-Inductively Coupled with Plasma Mass Spectrometry was investigated, based on the GB 5009.11 2014 “national food safety standards on the determination of total arsenic and inorganic arsenic in food”. A mathematical model was established, referring to CNAS-GL006 Guidelines for “the Assessment of uncertainty in Chemical Analysis and JJF 1059.1 2012 Evaluation and Expression of Measurement Uncertainty”. The precision and recovery of As (III) and As (V) in maomile fish were verified. Meanwhile, the sources of uncertainty measurement of the experiment were analyzed and evaluated. The results showed that the extended uncertainty of inorganic arsenic, i-As, was 0.007 with 95% confidence interval, when the content of inorganic arsenic in tassle filefish was 0.096 mg/kg. The main factors influencing this determination uncertainty were found to be the calibration curve and recovery rate.

Abstract:Objective: Prepare immunoaffinity column(IAC) for pre-processing Neurotoxic Shellfish Poisoning(NSP) samples, and to establish a method of IAC purification LC-MS/MS spectrometry for the NSP. Method:The IAC for the NSP was prepared by purification of PbTX-2 monoclonal antibody and agarose gel (Sepharose 4B) as carrier. The samples were extracted with 80% methanol aqueous solution, diluted with PBS buffer, purified and enriched by the IAC, and analyzed by LC-MS/MS. Meanwhile, the parameters of IAC such as sample solution and eluent were optimized. The results showed: The IAC for the NSP had a good purification effect on shellfish samples, reduced the interference of fat, protein, pigment, mucus and other impurities in shellfish matrix, and improved the recovery. In the range of 40~800 ng, the average recovery of standard addition was 82.95%~112.95%, and the relative standard deviation was 1.27%~2.94%. Conclusion: The IAC for the NSP can meet the needs of daily monitoring, with small matrix interference, strong purification effect and high sensitivity. It’s suitable for the analysis and determination of the NSP.

Abstract:Soluble solids content (SSC) is the main internal quality index of navel orange, in order to detect the SSC of navel orange by the combination of visible/near infrared spectroscopy and variable selection method, 141 samples of calibration set and 47 samples of prediction set were used. The transportation speed of navel orange was 0.3 m/s. The visible/near infrared spectra of navel orange samples were collected online by a USB4000 micro spectrometer. Firstly, uninformative variable elimination (UVE) and genetic algorithm (GA) were used to prescreen the wavelength variables in the wavelength range of 650~950 nm, then competitive adaptive weighted sampling (CARS) and successive projections algorithm (SPA) were used to further screen the wavelength variables. Furthermore, partial least squares (PLS) method was used to establish the online prediction models of SSC of navel orange, and these prediction models were compared with the prediction model established using original spectra. The results indicate that,for SSC of navel orange, GA method is better than UVE method in pre screening, while CARS method is better than SPA method in variable selection. GA-CARS and GA-SPA combined variable selection method is better than the corresponding single variable selection methods CARS and SPA. GA-CARS method obtains the best results for SSC of navel orange among the above variable selection methods, with the correlation coefficients of PLS model of SSC of navel orange in calibration and prediction set of 0.933 and 0.824 respectively, and the root mean square errors of calibration and prediction set are 0.429% and 0.670%, respectively. The performance of GA-CARS-PLS model is better than that of PLS model established by original spectra, and the number of modeling wavelength variables reduces from 1 385 to 78, only accounting for 5.63% of the number of original wavelength variables. In conclusion, the combined variable selection method of GA-CARS can effectively screen the wavelength variables of SSC of navel orange, and improve the stability and prediction accuracy of the prediction model.

Abstract:HPLC fingerprints of the raw and processed of S. scandens Buch. Ham were established by HPLC DAD. The HPLC fingerprints were analyzed by similarity analysis and cluster analysis. The contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloid in the raw and processed of S. scandens Buch. Ham were also determined. The results showed that the fingerprints of 10 batches of raw and vinegar products were established with 12 and 8 common peaks respectively. The similarity results showed that the similarity of 10 batches of raw materials was 0.990~0.999, and that of the 10 batches of vinegar materials was 0.818~0.997. The 10 batches of raw and vinegar S. scandens Buch. Ham were clustered into 2 categories, respectively. Compared with the raw products, all the contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloids in processed of S. scandens Buch. Ham were found decreased significantly.

Abstract:Aiming at the tracking problem of elastic deformable objects, a control method based on RGB-D sensor of pizza chef robot was proposed in this study. An in-depth study on the difficult problem of dough tracking and recognition in pizza making. A method to track 3D textured objects with elastic deformation based on real-time point cloud data provided by RGB-D sensor was also proposed. Firstly, the Grabcut in the visual segmentation was described in detail, and the temporal consistency and real time of the visual segmentation were emphatically analyzed. Secondly, the FEM model with contour weighting was established by finite element analysis. Finally, the method of registration point cloud data was discussed in detail to realize the tracking and recognition of deformable objects. In order to evaluate the proposed method, the validity of the proposed algorithm was verified by using the simulated open frame architecture (SOFA) simulator. The research results showed a positive significance for the quick response of pizza chef robot in food cooking process.

Abstract:A kind of omnidirectional mobile robot based on the overhead track was studied. According to the motion characteristics, the system model of the controller, driving mechanism and the executed object were established. The stability of the impact and the interference of the inertia action on the system performance of the executed object were analyzed. The transient performance was analyzed by Matlab simulation, compared with the undisturbed system state, the feedback closed-loop of increasing speed (Kcs) was found improving the stability of the system. It was concluded that the dynamic performance of the system could be kept in the optimal state by modifying the values of Ka and Kc. Through the theoretical derivation, Matlab simulation and on-site debugging, the results showed that the control method could achieve the expected results.

Abstract:This conical root-cutting device was designed tosolve the problem of slow rooting and poor consistency of artificial cone rooting about Oudemansiella raphanipes. The cutting device adopts two symmetrically arranged four-bar linkage mechanisms, and the connecting rod blade forms a waist-shaped motion track. By forming a cone-shaped envelope, this device could realize the taper cutting of the root of the O. raphanipes. The industrial robot which equipped with the camera recognizes could capture and precisely control the depth of the O. raphanipes into the cutting area. The experimental results indicated that the two connecting rod blades performed a total of 12 operations in 0.8 s to complete the taper cutting. The robot could capture, cut and classify one O. raphanipes in 6 s. Taking the O. raphanipes stalk with a diameter of φ12 mm as an example, compared with the 7-pyramid, 6-pyramid, 5-pyramid, and 4-pyramid formed by artificial root cutting, the root-cutting of the robot could reduce root waste by 7.5%, 9.1%, 13.9%, and 24.4%, respectively.

Abstract:By using the relationship between the linear velocity and the angular velocity on the same ellipsoid, a three-bar three-point mechanism is designed. And by using the single chip microcomputer to control the whole process of removing the core, the speed control of removing the core of jujube is realized. At the same time, it also realizes the automatic positioning, automatic de-nucleation and automatic discharging in the process of de-nucleation. The test prototype shows, the device can meet the needs of current automatic operation of jujube enucleation, with the advantages of simple construction, accurate location, high efficiency, easy operation etc.

Abstract:In order to solve the problem of lateral displacement of the tipping paper in the production of the ZJ17 cigarette machine, the ZJ17 cigarette machine’s tipping paper conveying system was improved. Through the development of a variable PI tipping paper intelligent correction mechanism, real-time detection of the horizontal offset of the tipping paper conveying process and active correction, the number of manual corrections has been reduced from 29.86 times / shift before improvement to 0.90 times / shift. The length of the tipping paper caused by the lateral displacement of the paper is also reduced from 4.19 times / shift to 0.19 times / shift, which effectively improves the stability of the tipping paper conveying system and also effectively improves the product quality.

Abstract:To investigate the effects of geometric parameters on uniformity of frozen beef thawed by radio frequency (RF), frozen beef samples with 8 different shapes, thickness, bottom areas and placements were thawed in a RF oven (40.68 MHz) respectively for determining the thawing uniformity. Meanwhile, a computer model was established and utilized to predict the thawing rate and temperature distribution of the samples. The predicted temperature distribution showed a good agreement with the experimental results. The general thawing rates of all beef samples are constant and then decreased gradually as reaching the phase change temperature zone. Samples with larger thickness showed a higher thawing rate, but a worse thawing uniformity. For the samples with the same thickness, the larger the bottom area was, the slower thawing rate was. When placed vertically, the cuboid sample was more seriously overheated, and the maximum temperature reached 55.2 ℃, which represented a poor thawing uniformity. The maximum temperature of the cylinder sample was 36.6 ℃ after RF tempering with relatively better thawing uniformity.

Abstract:The pasting properties of three cultivars of Indica rice (Zhefu 802, Yuanlong 8462, ‘Zaoxian 5-34’), at different temperature (36, 25, and 4 ℃) during 0~3 months storage, were studied to understand effects of storage temperature and duration. The results indicated that the storage time was significant (P＜0.05) correlated to pasting properties of rice when stored at 36 ℃. The peaks of viscosity and breakdown both increased first and then decreased. The cool paste viscosity increased first and then stabilized, and setback and pasting temperature showed an upward trend. However, the pasting properties varied depending on the rice cultivar. When rice was stored at 25 ℃, no significant (P＞0.05) change in setback and pasting temperature of rice was found, and the trends in other pasting properties index were consistent with those of the 36 ℃ groups, while the change time was significantly delayed compare to that of 36 ℃ groups. When rice was stored at 4 ℃, no significant change was found in the pasting properties. Our research results indicated that 36 ℃ could be used as a temperature for accelerated aging of rice. The conversion time for accelerated aging was related to rice cultivar, and 4 ℃ could be used as a control group.

Abstract:Taking the Myrica rubra Dongkui as the raw material, made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve. According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time. In addition, the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end time. Under given experimental conditions in this paper, the optimized red bayberry freeze-drying process was: average temperature of the eutectic point of 20.5 ℃, average eutectic temperature of 17.7 ℃, setting temperature of separation plate at 20.0 ℃ during sublimation drying stage, 50.0 ℃ during desorption drying stage and 30.0 hours of sublimation drying time. Freeze drying red bayberry had red violet color, a form complete, a crisp and rich red bayberry taste, which was easy to store.

Abstract:We proposed a method of defect detection for jujube based on a neural network with network-in-network convolutional (NIN-CNN). This method adds 1×1 hidden perception layer to the original AlexNet convolution neural network; enhances the non-linearity of the network to extract more abstract features; and replaces the fully connected layer with the global average pooling layer, which improves the recognition accuracy while reducing a large number of parameters. In this study, Jun jujube in Xinjiang is tested. The jujube is divided into seven categories, including healthy jujube, black-spotted, wrinkled, overlapping, peeling, yellow-skinned and crack. The experimental results show that the classification effect of the proposed method is improved effectively, compared with the conventional visual detection method with SVM and the classification method with AlexNet network.

Abstract:In order to improve the effect of vegetable image recognition, a neural network algorithm was proposed. Firstly, radial basis function neural network model was established, including gradient descent method for solving the weight parameters. K-means clustering method increasing the radius of neighborhood was calculated implicit function center value, and the nuclear width was used adjacent cluster centers. Secondly, quantum genetic algorithm was deleted the redundant weights and neuron. Thirdly, vegetable image feature extraction was extracted. Finally, the process was given. The simulation results showed that the average recognition rate of shape feature was 97.56%, and the texture feature was 95.60%. Moreover, the color feature was found 93.25%, after trained for 5.83 s, and the average recognition time was 2.18 s. The algorithms we reported here was found better than other kinds.

Abstract:Studied the temperature distribution of strawberry during commercial forced air pre-cooling, quantifies the relationship between environment and product temperature, and evaluated the pre-cooling duration. Results: the half-cooling time (HCT) inside the pre-cooled tunnel was about twice the external semi-cooling time, and the HCT outside the tunnel was closely related to the internal HCT. The temperature prediction from a limited number of sensors detected a temperature change of up to 7 ℃ at the end of pre-cooling, indicating that in some cases the pre-cooling time should be extended to increase the uniformity of the cooling temperature.

Abstract:The life cycle assessment of this paper shows that ultrasonic humidification can reduce the environmental impact of some fruits and vegetables (including climate change impact) by 23% compared to traditional supply chains. When the humidifier is applied to the fruit and vegetable supply chain and the total inherent loss is greater than 24%, the addition of the humidifier can reduce the loss by at least 20%. Research has shown that ultrasonic humidification technology can make supply chain management more sustainable.

Abstract:The anti-tumor activity of the exo-polysaccharide component REPS2-A metabolized by Rhodotorula mucilaginosa CICC 33013 was studied. The exo-polysaccharide component REPS2-A was inhibited by tetramethylazole blue (MTT) method in 10 common cancer cells including blood cancer cell K562, gastric cancer cell BGC823, gastric cancer cell SGC7901, gastric cancer cell MKN28, liver cancer cell HepG2, BEL7402, Hep3B, pancreatic cancer cell HS66T, breast cancer cell SKBR3, and cervical cancer cell HeLa. The results showed that the exo-polysaccharide component REPS2-A had a good inhibitory effect on HepG2 cells. By studying the optimal concentration and time effect of exo-polysaccharide component REPS2-A on HepG2 cells, the growth inhibition and its mechanism of exo-polysaccharide component REPS2-A on HepG2 cells were investigated. The results showed that when the concentration of exo-polysaccharide component REPS2-A was 1 mg/mL, the inhibition rate of HepG2 in liver cancer cells was higher than that in IC50, and the inhibition effect was significantly better than that in other concentrations. The spontaneous apoptosis rate of HepG2 was 0.40%. When the concentration of exo-polysaccharide component REPS2-A was 1 mg/mL, the apoptosis rate of HepG2 was 77.70%, 88.18% and 97.08% after 24, 48 and 72 h treatment, respectively. Exo-polysaccharide component REPS2-A could effectively inhibit the proliferation of liver cancer cells, cause HepG2 block in the G1/S phase, and induce HepG2 apoptosis in liver cancer cells with dose effect.

Abstract:The composition of the flower essential oil from Citrus aurantium L. var. amara Engl was analyzed by gas chromatography-mass spectrometry (GC-MS), and its physicochemical characteristics was determined. The DPPH, ABTS, hydroxyl radical scavenging rate and total antioxidant capacity were determined to evaluate the antioxidant activity of this kind of essential oil. The results showed that this essential oil was an amber clarification liquid with the characteristic aroma of Citrus aurantium L. var. amara Engl flower. Forty-one kinds of components were isolated from the essential oil, accounting for 95.80% of the total, including 13 kinds of alcohols (59.34%) and 16 kinds of terpenes (22.82%), 4 kinds of alkane, three kinds of acids and ester, one kind of indole and one kind of phenol. The essential oil has a good antioxidant activity, and its total antioxidant capacity exceeded VC at high concentrations. Its scavenging ability of DPPH free radical was weak, and the scavenging rate of 50 mg/mL essential oil was 73.51%. However, Its scavenging abilities of ABTS and hydroxyl radical were better, and the scavenging ability of 10 mg/mL essential oil was 85.63% and 94.87%, respectively. It was found that the antioxidant capacity of this essential oil was positively correlated with its concentration.

Abstract:The extraction temperature, ratios of water to material and extraction time were taken as the influencing factors, and the extraction rate of polysaccharides from Clinacanthus nutans was taken as the evaluation index to carry out single factor experiment, and Box-Behnken response surface methodology was used to optimize the extraction process on the basis of single factor test results. The results showed that the best extraction conditions of polysaccharides from Clinacanthus nutans were as follows: the ratio of material to liquid was 1:31 (g/mL), the extraction temperature was 92 ℃, the extraction time was 1.6 h. and the extraction rate was 3.40%. The antioxidant activity test showed that the polysaccharide of Clinacanthus nutans had good scavenging ability in ABTS anion free radical and DPPH free radical and had certain scavenging ability on hydroxyl free radicals

Abstract:Total flavonoids were extracted from Cleome viscosa by ultrasound-assisted extraction. The optimum extraction conditions were investigated based on single factor and orthogonal tests. Meanwhile, the antioxidant activities of total flavonoids were evaluated by studying hydroxyl radical (·OH) scavenging assay, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging assay and nitrite scavenging assay. The results showed that the extraction rate of total flavonoids of Cleome viscosa was (2.711±0.002)% under the following conditions: material-to-liquid ratio of 1:15 (g/mL), ethanol concentration of 50%, extraction power of 40 W, ultrasonic time of 50 min, extraction temperature of 50 ℃. Total flavonoids of Cleome viscosa exhibited obvious ·OH and nitrite scavenging capacity, and showed a higher scavenging capacity to DPPH·, and the corresponding maximum scavenging rates were (52.48±0.88)%, (95.58±0.28)% and (57.27±0.15)%, respectively. The results revealed that total flavonoids of Cleome viscosa had excellent antioxidant activities.

Abstract:The non-sterile compound beverage was used as the control. By setting different combinations of low and high pressure, holding time, low-pressure time ratio, and synergistic temperature, the single-factor and orthogonal experiments were used to perform ultra-high-pressure sterilization on the passion fruit-pitaya compound beverage. Determined the changes of the total number of colonies, mold and yeast, pH, soluble solids, stability coefficient and color difference △E, and other indicators, and studied the effects on the quality of the compound beverage and determine the optimal ultra-high pressure sterilization process conditions. Results, after the combination of low and high pressure of 200 MPa/550 MPa, with the holding time of 12 min, low and high pressure time ratio of 1:2, and synergistic temperature of 30 ℃, it can effectively kill the microorganisms in the compound beverage, which has little effect on the original quality of the compound beverage.

Abstract:In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of the zeta potential of the beverage system decreased with the increasing of the degree of cross-linking, and the maximum value was obtained when the cross-linking agent concentration was 12%. The stability test results showed that the cross-linked starch could inhibit the precipitation at the bottom of the turbid juice beverage, but the control of the water at the top of the turbid juice beverage was limited. The stability kinetic index and the centrifugal precipitation rate decreased with the increasing of cross-linking degree, indicating that the cross-linked starch could improve the stability of the sweet potato turbid juice beverage system. The comprehensive results show that the cross-linked starch could improve the stability of sweet potato juice drink, and 12% CLPS could be used as a stabilizer in starchy turbid juice beverage.

Abstract:To screen the most suitable strain of lactobacillus for fermented sweet potato pickles, using Lactobacillus plant, Lactobacillus acidophilus, Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves, the effects on the quality of lactic acid, nitrate, nitrite, polysaccharides, amino acid and texture were analyzed. The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly, and the contentsof lactic acid and soluble polysaccharide were higher, with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest (6.19 mg/g, P＜0.05), and the content of nitrite was lowest (0.29 μg/mL, P＜0.05); the content of polysaccharide (22.90 mg/g) was lower than that of single bacteria fermentation. The hardness, chewiness and firmness of mixed fermentation sweet potato leaves were best. The mixed fermentation contained 24 kinds of amino acids, with 4 kinds more than the natural fermentation, as well as the most abundant flavor amino acids, the most complete kinds of essential amino acids, and the highest content( 1 561.72 μg/g, P＜0.05).

Abstract:In this experiment, the bitter taste substances of cocoa beans at different baking temperatures were separated, and then analyzed. Based on the concept of sensory evaluation and relative flavor activity value, the main components involved in the formation of bitter taste of cocoa beans were screened out. The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS. The results showed that: ① there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract, including 7 alcohols, 5 acids, 9 esters, 8 aldehydes, 6 ketones and 2 alkenes; ② the key components of bitter and astringent flavor were 2-methylpropionaldehyde, 2-methoxyphenol, 2-heptanol, glutaraldehyde, 2-pentanone, benzaldehyde, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and the modified group can be divided into 3-methylbutanol, 2,3-dimethyl-5-ethylpyrazine, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methylpropanol; ③ 130~135 ℃ is the best baking temperature to reduce the bitter and astringent taste of cocoa bean.

Abstract:The preparation process and characteristics of soluble dietary fiber (SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811, when okara, wheat bran and pear residue were used as substrates. The optimal fermentation conditions were obtained as followed: okara fermentation time was 7 d, solid-liquid ratio was 1∶15 (g/mL), inoculum amount was 13%; wheat bran fermentation time was 6 d, ratio of material to liquid was 1∶15 (g/mL), inoculum was 14%; pear residue fermentation time was 6 d, ratio of material to liquid was 1∶20 (g/mL), inoculum was 14%. With the fermentation, the solubility, water holding capacity and oil holding capacity of SDF were improved, and the functional properties were improved.

Abstract:In order to explore the effects of different heat pump temperatures on the drying rate and quality of white radish during drying, heat pumps at 50, 55, 60, 65 ℃ were designed to dry white radish. The drying rate, color, nutrition, rehydration ratio and micro-structure of white radish at different heat pump temperatures were compared. The results showed that the moisture content of white radish decreased to (8±1)% at 50, 55, 60, 65 ℃ heat pump temperatures, which required 12, 11, 10, 9 hours respectively. Hot air drying at different temperatures had certain effects on the physical and chemical properties of white radish. The color of white radish was maintained well by heat pump drying at 55 ℃ and 60 ℃. The rehydration ratio of white radish was 55 ℃, 60 ℃, 50 ℃, 65 ℃ from large to small, and the difference between 55 ℃ and 60 ℃ was not significant. The total sugar, protein and vitamin C content of dried radish was higher by heat pump drying at 50 ℃, and increased with the increase of temperature. In general, too low or too high temperature of heat pump will adversely affect the quality of products. Considering the product quality, energy consumption and drying time, it is considered that 55 ℃ is the best drying temperature for heat pump drying of radish, and the dried radish obtained at this temperature has the best comprehensive quality.

Abstract:Studied the relationship between the filling factor of cigarette middle section and the radial compression amount when measuring the hardness of cigarettes, and then established the prediction model of cigarette hardness. The results showed that the goodness of fit of the model was over 98%, the standardized mean square error of the test was 0.6, and the average relative error was 3.7%. The prediction error of the model was far less than the normal fluctuation range of the index and the tolerance range specified in the product technical standard, and the prediction effect of the model was good. Meanwhile, the model was applicable to various specifications of cigarettes, which can be applied to the prediction of cigarette hardness in actual production.

Abstract:The weight of each quality index of the expanded tobacco was determined by the analytic hierarchy process, and the comprehensive quality score was obtained by the comprehensive evaluation after the data standardization. On the basis of single factor test, the main factors, such as cold end immersion time, hot end process gas temperature, hot air speed and steam application amount, were selected to study their influence on the comprehensive quality score. Finally, the response surface method was used to optimize the processing conditions of expanded tobacco. After optimization, the process conditions are as follows: Soaking time 42 s, process gas temperature 291 ℃, wind speed 38 m/s, steam application 500 kg/h, and the comprehensive quality score is 1.052.

Abstract:In view of the frequent incidents of “problematic sprouts” in recent years, this paper introduced the function and harm of 6-Benzylaminopurine and other plant growth regulators which were forbidden to be added in the production of bean sprouts. Moreover, the application status of high performance liquid chromatography, surface enhanced Raman spectroscopy, electrochemical, immunoassay and biosensor in the detection of growth regulators were also reviewed, and the development direction of detection methods was prospected.

Abstract:This review summarized the recent researches on the bioactivity of theaflavin-3,3’-digallate (TFDG) and its action mechanisms, including anti-oxidation, anti-cancer, anti-inflammatory, anti-viral as well as anti-metabolic syndrome. Meanwhile, the perspective of such research was discussed, so as to promote the further studies of red tea resources and the exploitation of health products.