Abstract:The change rule of main indexes of frozen surimi was introduced, and the influencing factors of surimi protein denaturation were briefly analyzed and discussed. Moreover, the regulation methods of surimi protein in antifreeze were reviewed.

Abstract:In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) under 450 W for different time(5, 10, 20 min). The emulsifying property of protein was improved obviously by ultrasonic treatment, the solubility of CPI was significantly increased from 7.5 mg/mL to 9.2 mg/mL, and the foaming capacity of CPI was increased to a maximum value of 163.33%. Moreover, the water holding capacity and breaking force of the heat induced CPI gel significantly increased from 58.40% to 75.75%, and 75.7 g to 254.3 g. HIU increased the α-helix content and decreased the β-sheet content of CPI. Moreover, HIU decreased the endogenous fluorescence intensity of the protein and the emission wavelength was red shifted by 5 nm, suggesting that HIU changed the secondary and tertiary structure of CPI. In addition, after ultrasonic treatment, the free sulfhydryl content, surface hydrophobicity and surface potential of CPI were increased. The particle size of CPI gradually decreased with extension of ultrasonic time. These results demonstrate the relationship between the structure and functional properties of CPI.

Abstract:To explore the drying characteristics and moisture migration and diffusion characteristics of apricot slices in the microwave freeze-drying process of ultrasonic pretreatment, microwave vacuum-freeze drying technology was selected, and the transverse relaxation time T2 inversion spectra of apricot slices during MFD drying under different ultrasonic pretreatment conditions were measured by low field nuclear magnetic resonance. The results showed that ultrasonic pretreatment had a great influence on the drying rate of apricot slices in the early stage of MFD. Scanning electron microscopy showed that the best ultrasonic treatment condition for internal structure was 350 W, 35 ℃, 15 min, and it was beneficial to the transfer of water. Free water in fresh apricots was found accounting for about 83% of the total water. Based on the analysis of the law of water transfer in different flow states during MFD drying of fresh apricot slices, it was concluded that, with the drying process, part of the free water first migrated to the direction of bound water, meanwhile, weakly bound water gradually migrated to bound water, and the migration of combined water to non-mobile water ran through the whole drying process. The effective water diffusion coefficient of apricot slices during drying under different ultrasonic pretreatment conditions ranged from 8.44×10^-11 to 15.00×10^-11 m²/s. Ultrasonic treatment increased the effective water diffusion coefficient of apricot tablets by 82.29%~223.97%.

Abstract:This study aims to investigate the hot air drying characteristics of Astragalus slices, and the kinetics of the drying process. The hot air drying experiment was conducted with hot air temperature, air velocity and slice thickness as experimental factors. The hot air temperatures are 40, 50 and 60 ℃ with the air velocities of 0.4, 0.8 and 1.2 m/s, and slice thicknesses are 3, 6 and 9 mm, respectively. The effects of them on the hot air drying curves, effective moisture diffusivity coefficient, rehydration performance and color difference of Astragalus slices were investigated respectively. The Weibull distribution was used to fit experimental data and the activation energy of hot air drying of Astragalus slice was calculated. The result shows that the drying process of the slices follows Weibull distribution (R2=0.995 1~0.999 2), and thus has a falling drying rate which indicates that the hot air temperature and the slice thickness have a great influence on the drying time. The effective moisture diffusivity coefficients found in this study ranged from 0.321×10 7 to 1.178×10 7 m2/s, greatly affected by the hot air temperature and slice thickness. The drying activation energy is 56.49 kJ/mol, which shows that drying process is relatively easy to operate. The rehydration ratios of Astragalus slice dry products are between 2.02 and 2.43, which have a negative correlation with hot air temperature and a positive correlation with slice thickness. The color difference SymbolDA@E is between 1.96 and 7.01, which increases with increasing hot air temperature and air velocities and decreases with increasing slice thickness. This study can provide a theoretical basis for the research and application of Astragalus hot air drying technology.

Abstract:Differences of nutrient content, polyphenol profile and antioxidant activity of quinoa were explored from different grains quinoa of Qingbaili 1 (white grain), Gongza 4 (red grain) and Qingli 2 (black grain). Results showed that there were significant differences in nutritional quality among the three kinds of quinoa (P＜0.05), among them, crude protein content of white quinoa, fat and starch content of red quinoa, and crude fiber, ash and total amino acid content of black quinoa was the highest, respectively. Main type of quinoa pholyphenols was free form and their contents were significantly different (P＜0.05), with the contents of free phenol and bound phenol followed black＞red＞white and less flavonoids. A total of 19 phenols were detected, among them p-coumaric acid was the most abundant and gallic acid was not detected. DPPH·scavenging ability of different quinoa’s bound phenols was stronger, ABTS⁺· scavenging ability and FRAP of black quinoa bound phenols, white and red free phenols were stronger, and the black quinoa had the relatively strongest antioxidant activity. Quinoa crude fiber and protein were significantly correlated with free phenols, flavonoids and their bound FRAP and ABTS⁺· scavenging power, and it could be used to assess the content of quinoa polyphenols as well as the level of antioxidant activity.

Abstract:The nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, collected from Hechun town in Zhanjiang, were measured and determined in order to lay the foundation for the further development and utilization of this species. Results showed that the contents of moisture, crude fats, crude fiber, total carbohydrates, fructose, glucose, sucrose and citric acid in fresh fruits of P. guajava L. cv. Pearl were (88.98±0.04) g/100 g, (0.11±0.01) g/100 g, (2.27±0.01) g/100 g, (5.78±0.02) g/100 g, (22.00±0.20) mg/g, (22.05±0.25) mg/g, (12.45±0.15) mg/g, and (1.68±0.02), respectively. The content of crude protein was (0.78±0.01) g/100 g, and 16 kinds of amino acids including 7 essential amino acids were identified in P. guajava L. cv. Pearl fruits. The content of essential amino acids was 1 910.32 mg/kg, and the ratios of that to the total contents of amino acids and non-essential amino acids were 42.02%, 0.72, respectively. The content of ash was (0.50±0.05) g/100 g, and K, Ca and Fe were abundant in the fresh fruits. Furthermore, the results indicated that contents of water-soluble polysaccharides, polyphenols, flavonoids and vitamin C were (5.68±0.02) g/100 g, (180.84±0.15) mg/100 g, (193.58±0.01) mg/100 g, and (94.02±0.02) mg/100 g, respectively. Therefore, the nutritional and active ingredients in P. guajava L. cv. Pearl were abundant, which indicated the fruit could be widely used in food field.

Abstract:To study the effect of short-term intake of high edible oil on the viscera coefficient and gastrointestinal motility in mice and providing the basis for rational dietary oil, 10 SPF KM mice were randomly divided into the control group and the edible oil group. The mice in the edible oil group were given edible oil twice a day, 0.3 mL each time, according to 20 mL/(kg·d) and mace in the control group were given equal amounts of distilled water for 13 days. The viscera coefficient and gastrointestinal motility of mice were compared. It was found that the dietary amount of edible oil group decreased and the amount of drinking water increased. Compared with the control group, edible oil reduced the coefficients of liver, spleen and thymus in mice, but the difference was not statistically significant (P＞0.05). In terms of gastrointestinal motility, edible oil could increase the small intestine propulsion rate of mice and slow down the gastric emptying rate of mice, with no statistically significant difference compared with the control group (P＞0.05). The content of serum D-xylose in the control group was higher than that in the edible oil group, but the difference was still not statistically significant (P＞0.05). The study indicated that short-term high intake of edible oil had little effect on viscera coefficient and gastrointestinal motility in mice.

Abstract:Pu-erh tea storage year detection has the problems of cumbersome operation and complicated evaluation process. On this basis, a voltammetric electronic tongue (VE-Tongue) came out for fast detection of different storage years of Pu-erh tea. Conventional pattern recognition method of VE-Tongue was mainly based on manual feature design combined with shallow machine learning algorithms. In this study, a deep learning algorithm was introduced into pattern recognition method of VE-Tongue. A hybrid pattern recognition method based on combination of one-dimension convolutional neural network (1-D CNN) and extreme machine learning (ELM) was proposed. The 1-D CNN-ELM model combined with VE-Tongue was utilized to distinguish Pu-erh tea with five different storage years. The result showed that compared with traditional models based on discrete wavelet transform (DWT) combining with support vector machine (SVM) or extreme machine learning, 1-D CNN-ELM model gained better classification performance, in which the accuracy, precision, recall and F1-Score were 98.32%, 98.0%, 98.0% and 0.98 respectively. This experiment illustrated that deep learning algorithm was suitable for pattern recognition dispose of VE-Tongue signal and could obtained superior classification accuracy and generalization ability.

Abstract:In order to establish a method for evaluating the taste quality of edible salts, by taking 5 different raw materials edible salts as research object, a combination of electronic tongue technique with fuzzy sensory evaluation, and the method of principle component analysis (PCA) were deeply analyzed. The results showed: by analyzing the testing results of electronic tongue of edible salts, using PCA, the weight factor of fresh, saline, astringency, bitterness, and richness of the edible salt's sensory index were 0.32, 0.23,0.22, 0.18, 0.05, and, respectively. Based on the sensory evaluation data of sensory evaluator and corresponding fuzzy matrices were analyzed using value assignment method and comprehensive analysis, the results showed that the natural sea salt exhibited the best taste. The established model fills up the blank in the field of evaluating the taste quality of edible salts, and offset the defect of the error of subjectiveresponse and poor stability.

Abstract:Based on the traditional colloidal strip, the pre-incubation reaction model was adopted, which was performed in the homogeneous aqueous solution between the colloid gold labeled antibody and analyte. This pre-incubation reaction was used to improve the efficiency of the immunoreaction. The pre-incubation solution was added to the colloidal gold strip for detection. Taking advantage of the pre-incubation model, the pre-incubated products were added to the colloidal gold strip for detection and the sensitivity for tetracycline was improved by 5 folds, as low as 1 μg/L. Changing the reaction model of the traditional colloidal gold strip from the direction adding sample to pre-incubation and adding sample could obviously improve the sensitivity of the traditional colloidal gold strip method.

Abstract:A method for the simultaneous determination of red 2G, dimethyl yellow and diethyl yellow in meat products, soybean products and flavoring was established by HPLC and LC-MS. The samples were extracted by acetonitrile aqueous solution, with solid phase column, and determined by HPLC with diode array detector or UV detector, and then quantified by external standard method. The detection limit of red 2G was 0.5 mg/kg, and those of dimethyl yellow and diethyl yellow were 0.1 mg/kg, with the recovery rate ranging from 80.7% to 91.8% and the relative standard deviation of 3.8%~7.8%.

Abstract:According to GB 5009.12—2017, the content of Plumbum was determined under intermediate precision condition of measurement,and the accumulated data was statistically analyzed based on the top-down control chart method. The superposition chart of the value x and EWMA and the chart MR showed that the results conformed to the assumption of normality and independence. The uncertainty of Plumbum in scallion was 0.20 mg/kg.

Abstract:A simple and rapid method for the simultaneous determination of 7 kinds of hormones in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatogragphy quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 7 hormones ranged from 1.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.998. The LOD was in the range of 0.04~0.60 μg/kg and the LOQ was in the range of 0.2~1.8 μg/kg. The recoveries were in the range of 71.4% to 106.9%, with the RSD (n=6) in the range of 2.4%~7.8%. 7 hormones showed matrix inhibition effects, and the matrix effects were compensated by blank matrix matching standard curve to obtain accurate results. The method is simple, rapid, accurate, and suitable for the rapid detection of glucocorticoids in grass carp.

Abstract:According to GB 5009.28 2016 "National Standards for Food Safety Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Foods " of High Performance Liquid Chromatography, established an uncertainty evaluation method for the determination of benzoic acid, sorbic acid and saccharin sodium in Areca catechu L. by HPLC, comprehensively investigates the sources of uncertainty in the whole measurement process, and analyzes and quantifies it. The expanded uncertainty of benzoic acid, sorbic acid and saccharin sodium in the sample is 0.004 10, 0.030 7, 0.200 g/kg, respectively. The main source of uncertainty for the detection in Areca catechu L. is the fitting of the standard curve.

Abstract:Social co-governance is an important prerequisite for the modernization of food safety governance capabilities. On the basis of sorting out the relevant literature at home and abroad, a review is made on the connotation and role of modernization of food safety governance capabilities and social co-governance. The analysis shows that the realization of the modernization of food safety governance capabilities depends on the cooperation of governments, enterprises and society to form a pattern of social co-governance. Although most domestic literatures have focused on food safety governance and social co-governance of food safety, the research on the analysis of modernization of food safety governance capabilities combined with social co-governance theory needs to be further deepened, and it is also the direction for further efforts in the future.

Abstract:In practice, the British food processing industry was hit hard after the “Mad Cow Disease” incident, and the British government finally took active measures to promote the transformation of food safety and security system to consumer life and health, and established a strict food safety legal system, established strict food safety legislation and all-round food safety education system. Therefore, observing the food safety supervision system in China by the British food safety supervision system, we can find that there are still problems such as the interference of “localism”, the malady of long management, the proof rule of “who claims who proves”, which is obviously unfair to consumers and the lack of a special comprehensive food safety education system we can learn from the British food processing industry with consumer life and health as the center of food safety supervision system and other institutional mechanisms, from the strengthening of food safety and security of the latest science and technology and the application of production methods, improve and develop food safety protection legal system and establish a food safety education system covering the whole people to improve the food safety supervision system in China.

Abstract:In order to realize the intelligent control of rock tea processing, reduce the labor intensity and the influence of human factors in the process of manipulate fresh leaves, a control scheme of manipulate fresh leaves based on fuzzy control is proposed. The influence of the environmental factors of temperature and humidity on the quality of rock tea were analyzed, and a fuzzy controller was designed, with the deviation of temperature and humidity as the input parameter and the change value of the process parameter as the output parameter in the expert database. The idea of manual control was simulated, with the process time was adjusted, and the intelligent control of the process was finally realized. The results showed that the trend of the process parameters control was basically the same as the manual control, which improved the intelligent level of rock tea processing.

Abstract:This article utilizes the spring ball locking structure to design a fast tear-tape roll positioning device. The application results of this device show that the tear-tape roll replacement time of the operator’s is shortened from 90 s to 24 s, and the frequency of use failures caused by the inadequate locking of the tear-tape roll is reduced from 1.4/week to 0/week, which effectively improves the operation efficiency of equipment and the stability of cigarette packaging quality.

Abstract:Taking the almond protein isolate (API) as the research object, explored the effect of different storage conditions (temperature, packaging method and time) on the physical and chemical properties and digestion properties of API. The results showed that the free sulfhydryl group of API gradually decreased and the disulfide bond and carbonyl value gradually increased with the storage time prolonged. After 9 months of storage, the molecular weight of API increased, mainly concentrated in 50~70 kDa; as the oxidation degree deepened, the function characteristics of API decreased (solubility and foaming characteristics); at 35 ℃ and non-vacuum packaging conditions, after 9 months of storage, the API had the lowest digestibility (26.45%), and the number of unique peptides of the digested product was fewer and the molecular weight was larger.

Abstract:Using microwave vacuum freeze-drying technology to dehydrate fresh sauerkraut, study the influence of microwave power, vacuum degree and layer thickness on the drying characteristics and rehydration ratio of sauerkraut, determine the best drying conditions, and the low-field nuclear magnetic resonance technology (LF-NMR) was used to study the moisture state of dried pickled cabbage products during rehydration. The results showed that the drying rate of sauerkraut increased with higher microwave power, lower vacuum degree, and smaller thickness of the material layer, and the drying time was shortened. the optimal drying process conditions were found to include microwave power of 320 W, vacuum of 200 Pa, 2 mm of the thickness of the pavement layer, and the rehydration ratio of sauerkraut was 9.14 g/g. The LF-NMR showed that the difficult-to-flow water was the main form of water in the sauerkraut after rehydration, and few changes were found in the combined water and free water.

Abstract:The lipid oxidation of fresh chilled pork was evaluated rapidly and contactlessly by near-infrared hyperspectral imaging during different storage periods. The Gaussian filter smoothing (GFS), moving average smoothing (MAS), Savitzky-Golay convolution smoothing (SGCS), median filtering smoothing (MFS), multiplicative scatter correction (MSC), standard normal variable (SNV) correction and baseline correction (BC) were used to preprocess the reflectance spectra of the pork samples at 900~1 700 nm. After the seven kinds of pretreatments mentioned above, Partial least squares regression (PLSR) model was established to explore the quantitative relationship between spectral data and the 2-thiobarbituric acid (TBA) value. As a result, the GFS-PLSR model based on full 486 wavelengths of GFS spectra showed better performance in prediction (R_P=0.919, RMSEP=0.036 mg/100 g). Regression coefficients (RC) method, stepwise and successive projections algorithm (SPA) were used to select optimal wavelengths to simplify the GFS-PLSR model and improve the efficiency of prediction. It was indicated that the RC-GFS-PLSR model established with the 29 optimal wavelengths selected from GFS spectra by RC showed better performance in prediction (R_P=0.924, RMSEP=0.034 mg/100 g), similar to GFS-PLSR model. The overall results showed that the TBA value could be quantitatively predicted by using near-infrared hyperspectral imaging technology combined with RC method, and this could be applied to realize the rapid and contactless evaluation of lipid oxidation in pork.

Abstract:Using CCD camera to dynamically collect real-time images of two sides of the apple, a flood filling + adaptive Ostu threshold segmentation algorithm is proposed to extract the outline of the apple. The minimum outer circle method is used to process the upper surface image of the apple to obtain the fruit diameter of the apple. Rectangular method is used to extract the apple's fruit shape features by processing the apple's side surface image; the image is converted from RGB to HSV space to extract the apple's coloring degree, fruit rust, and scar features, and the classification of the SVM decision tree based on the improved particle swarm algorithm Method for grading apples. The experimental results show that the recognition accuracy rates of extra-grade fruits, first-grade fruits, second-grade fruits and other outer fruits have reached 96%, 94%, 98% and 98%, respectively, and the classification rate has reached 4 s 1, which can satisfy the requirement for online-grading apples.

Abstract:To make the cherry defect detection and identification system meet the real-time requirements, it was proposed to use the convolutional neural network model as the basis and used the SDSoC development platform to complete the design of FPGA for rapid detection and identification of cherry defects. By optimizing data transmission, multiplexing the general matrix multiplication function (GEMM) in the network model and parallelizing the design of the convolution operation, PL-side hardware acceleration was realized. Using the SDSoC platform, a high-level language mapping convolutional neural network model was used on the PS-side, which saved a lot of development time while achieving the required performance. The results showed that, compared with the pure software method, the speed based on the Zynq7020 hardware development platform had increased by more than 2.19 times. Compared with the CPU platform, the speed was almost the same.

Abstract:In this study, the areca taro was treated by high energy electron beam with irradiation dose of 0.1,0.3,0.5,0.7, and 1.0 kGy. The effects of different irradiation doses on areca taro storage and antioxidant enzymes were studied. The results showed that low-dose electron beam irradiation could significantly reduce the decay rate of areca taro and better control the germination, and had little effect on the hardness, color and sensory quality. Meanwhile, they could maintain the activities of peroxidase, glutathione reductase and catalase. Among them, 0.1~0.5 kGy could be used as a suitable dose for irradiation storage of areca taro.

Abstract:The drying time, green rate, sugar content, VC content, sensory index, and color (including the average value of L*, a*, b*, R, G, B, etc) of seedless white grape in southwest, southeast, north-south, and east-west directions were compared for three kinds of drying houses constructed with different materials in Turpan area. The results showed that in brick drying house and adobe drying house, the drying time of seedless white grape in southwest direction was 24 days, the rate of green product was 32% and 24%, the sugar content was 721.3 mg/g and 719.6 mg/g, the content of VC was 7.84 mg/100 g and 7.65 mg/100 g, respectively. The effects were significantly better than that in southeast, north-south and east-west direction. In addition to the short drying time, other aspects of the quality of the shed frame drying house were significantly lower than the brick drying house and adobe drying house. Combined with the comprehensive analysis of the average values of L*, a*, b*, R, G and B, it can find that the southwest oriented brick structure air drying house constructed by the long axis of the air drying house is superior to other groups in terms of drying rate and raisin quality, which is the best air drying house.

Abstract:To obtain a higher yield and high quality of peony seed oil, unshelled peony seeds were pretreated with high-temperature alkaline liquor cooking and steam explosion, and the parameters were also optimized. The results were as follows. Firstly, peony seeds were subjected to cook at 105 ℃ for 40 min in an alkaline liquor with the concentration of sodium bicarbonate being 0.05 mol/L, and the material-liquid ratio (g/mL) was 1∶5. Then the precooked peony seeds were further processed by steam explosion with a pressure of 0.3 MPa, holding for 30 s. After pretreating, the enzymolysis efficiency of peony seed powder by using amylase and glucoamylase was significantly improved, which were more favorable to the release of peony seed oil, and with an oil yield of being 82.07%. Peony seed oil extracted by this method had high quality and nutrition, which meet the first-level indexes of peony seed oil (LS/T 3242—2014) reported in the grain association standard of the People's Republic of China.

Abstract:Established a mouse model of hyperlipidemia. The male mice were divided into blank control group, low fat group and high fat group, and the low dose, medium dose, high dose of Noni wine. Serum concentrations of total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), respiratory exchange ratio (RER), were measured after 90 days of feeding. The results showed that medium dose and high dose can effectively reduce the body weight or body weight gain of the obese mice, and the testis fat rate, renal fat rate or body fat rate decreased. The serum TC content, TG content and LDL-C in hyperlipidemia mice were significantly reduced, and the HDL-C was increased. Noni wine can promote fat digestion, increase calorie production and activity of mice, which indicated that Noni wine had hypolipidemic effect.

Abstract:By using single factor experiment and response surface methods, the effects of ethanol volume fraction, solid-liquid ratio, extraction temperature and time on extracting saponin from the leaves of Camellia nitidissima Chi were discussed, and the inhibitory effect of the extracts on pancreatic lipase was also studied. The optimal extraction conditons for saponin from C. nitidissima Chi were determined as follows: 59% ethanol, 1∶39 (g/mL) as solid-liquid ratio, extracting at 60 ℃ for 124 min. The yield of saponin was 4.82% under the optimized conditions, closing to the predicted result. The research results indicated that the saponin extracted with the mass concentration of 6 mg/mL (pH 7.5) at 37 ℃ for 30 min, had the highest inhibiting effect on pancreatic lipase, and the inhibition rate was 84.76%. The results revealed that the saponin from leaves of C. nitidissima Chi could effectively inhibit the activity of lipase and might have excellent effect of lowing blood lipid.

Abstract:In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and the sensory quality of the compound rice noodles were selected as quality evaluation indicators. Therefore, the best formula of compound rice noodles with strengthening spleen diet was selected. The research results showed that the best formula for compound rice noodles with strengthening spleen diet wa as follows: indica rice powder 72 g, compound accessories 8 g (poria cocos, yam, lotus seed and euryales semen=1∶1∶1∶1) , xanthan gum 0.08 g and water 165 g. The compound rice noodles prepared with this formula had the best quality. This research also provides new ideas for the research and development of special compound rice noodles.

Abstract:Water retention rate and cooking loss rate were used as the evaluation index. To optimize the proportion of low phosphorus water retaining agent and the technological conditions of conditioning chicken breast prepared by vacuum tumble-ultra-high pressure, orthogonal test and response surface analysis were used respectively, and the texture indexes of the treated chicken breast were measured. The results showed that the optimal low-phosphorus water-retaining agent were formulated as follows: sodium pyrophosphate 0.2%, starch 7.0%, and sodium bicarbonate 1.5%. The optimized conditions of vacuum rolling ultra high-pressure process were ultra-high pressure processing for 10 min with, pressure 190 MPa after a vacuum tumble for 31 min. The average water retention rate of the treated chicken breast meat was detected as 13.69%, and it had good texture quality. The combination of low-phosphorus water-retaining agent and vacuum tumble ultra-high pressure technology could be improved the water retention rate and quality of conditioned chicken breast.

Abstract:Taking the potency of phytolactin as a characteristic index, the culture conditions for bacteriocin production by Lactobacillus plantarum M1-NTG300 were optimized. Through response surface analysis combined with actual values, the optimal components of the culture medium were determined to include 3.5% glucose concentration, 3.5% peptone, 0.35% Tween 80, and 0.20% magnesium chloride. Under the control of these culture conditions, The titer of bacteriocin, produced by L. plantarum M1-NTG300 was 1 269.4 IU/mL, which was increased by 19.8%.

Abstract:Different amounts of salt (10%, 15%, 20%, 25%, and 30%) were set to cook Chimonobambusa quadrangularis shoots. The effects of salt amount on total sugar, reducing sugar, soluble protein, free amino acid, NaCl, nitrite, as well as moisture content, rehydration ratio, color, sensory score, were studied. The results showed that the water content decreases with the increase of boiling time, showing the salt amount dependent. The rehydration rate increased with the rehydration time, and when it basically stops increasing, the rehydration ratio was 10%＞15%＞20%＞30%＞25% in descending order. The total sugar, reducing sugar, soluble protein, and free amino acid content all decreased with the increase of salt amount. The NaCl content of salt-dried bamboo shoots with different salt amounts was significantly different (P＜0.05), increased with the increase of salt amount. The content of nitrite was lower than 1.39 mg/kg in different salt amounts, and decreased with the increase of salt amount. Moreover, the color difference (ΔE) of salt- dried bamboo shoots with different salt amounts was greater than 2, compared with that of fresh bamboo shoots. A significant difference, and the sensory score of salt- dried bamboo shoots with low salt addition was relative higher than the high salt addition. It was found that the nutritional and sensory qualities of the salt-dried bamboo shoots and its rehydration performance could be maintained, when the salt rate was controlled at 10%~15%.

Abstract:The sweet potato starch was modified by isoamylase, and the natural polysaccharide was used instead of alum as additive to study the process of making sweet potato powder without alum. Moreover, several key factors including water quantity, heating temperature, polysaccharide addition amount and aging time were optimized. The effects of different conditions on the properties of sweet potato starch were examined by using gelatinization characteristic value, gel properties, cooking properties, shear force, breaking rate and tensile force of sweet potato starch as indexes. The results showed that isoamylase could increase amylose content and enhance starch gel properties, and guar gum could effectively replace alum and improve the quality of sweet potato powder. The order of the influence of each factor on the index was as follows. From high to low, they were water addition, heating temperature, aging time, and addition amount of guar bean gum. The optimal process combination was found to be adding 80% water and 0.3% guar bean gum, heating at 90 ℃, and aging for 10 h.

Abstract:To analyze the chemical composition and aroma composition of tobacco before and after expansion in order to develop a carbon dioxide expansion process for producing high-quality tobacco. The influence of different carbon expansion technology conditions on the physical processing quality and sensory quality of expanded tobacco was determined and the trend of change was determined by the single factor test method. After different temperature of carbon dioxide expansion, HT treatment and drying, the variation trend of tobacco aroma composition and sensory quality were basically the same, but the variation trend of tobacco aroma composition and sensory quality decreased more obviously after carbon dioxide expansion. The moisture content of tobacco after carbon dioxide expansion increased to some extent, which promoted the expansion effect of tobacco. The best expansion temperature of tobacco carbon dioxide was 250 ℃, further confirming that the better soaking time of carbon dioxide was 120 s, and the filling value of tobacco was 6.8 cm3/g.

Abstract:This review covered the advances in the screening of microbial pectinase, breeding technology, some factors affecting pectinase production, enzymatic properties, immobilization, and the development prospects of microbial pectinase were outlined.

Abstract:Based on purine metabolism and the pathway of uric acid, four kinds of uric acid-lowering modes and mechanisms of natural bioactive compounds were summarized, mainly analyzed the uric acid-lowering modes and research results of natural extracts, protein enzymatic hydrolysates, polypeptides, probiotics and other active compounds. It is provided guidance for the development of medicinal resources, medical auxiliary food and natural anti-gout drugs.

Abstract:This study reviews the research advancements of analytical methods with glucosinolates and its application in Brassica oleracea, with a view to providing reference for breeding, nutrition evaluation, and development in B. oleracea.

Abstract:The applications of image technology in defect monitoring of three packaging forms of foam plastic packaging, aluminum-plastic blister packaging and rectangular paper packaging were described, and The application trend in food packaging defect monitoring is pre-judgment, which helps the development of China's food packaging industry.