Abstract:Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T₂₁）, immobilized water T₂₂） and free water （T₂₃） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water and free water decreased significantly. The values of L^*, a^* and b^*decreased significantly with the increase of microwave power. The ΔE, hardness, elasticity and chewiness increased with the increase of microwave power. With the increase of microwave power, the shrinkage and collapse of persimmon slices become more and more obvious. Conclusion: Lower microwave power can get better quality dried persimmon products.

Abstract:Objective: In this study, Pseudomonas aeruginosa （PA） was used as the indicator bacteria, and based on the quorum sensing system, the lactic acid bacteria （LAB） that antagonized the effect of PA were screened and the antagonistic mechanism was preliminarily discussed. Methods: The mechanism of LAB antagonizing PA was explored by the tests of Oxford Cup Method screening LAB to inhibit the growth of PA, AI-2 expression of LAB, biofilm formation ability of PA, pyocyanin expression and the AI-2 expression of PA with LAB sterile supernatants, and the analysis of Pearson correlation. Results: The results showed that Lactobacillus gasseri LGchen and Lactobacillus salivarius S-5-6 have stronger abilities of antagonizing PA growth. The inhibition zone was more than 20 mm, and the relative fluorescence value of AI-2 was more than 1.2, and the inhibition rate of PA pyocyanin expression was above 50%, and the inhibition rate of PA biofilm formation was about 70%. The ability of LAB to inhibit the growth of PA was positively correlated with the ability of LAB to express AI-2 and the inhibition biofilm formation ability of PA, and this was negatively correlated with the pyocyanin expression of PA. Conclusion: LAB can inhibit the growth of PA by increasing the expression of AI-2, inhibiting PA biofilm formation and pyocyanin expression.

Abstract:Objective: In order to develop and utilize the resource utilization rate of cellulase producing strains. Methods: A Bacillus subtilis XWS-A with complete cellulase production system and high activity was used as the starting strain to make bacterial Fuqu. Box-Behnken response surface design was used to optimize the technology of Fuqu, and its enzyme production characteristics were explored. Results: The optimum conditions of Fuqu making were fixed inoculum amount of 7.5%, culture temperature of 46 ℃, water content of 46%, Under these conditions, Bacillus subtilis XWS-A was effectively proliferated, and the biomass reached （4.5±0.3）×10¹¹ CFU/g; Fuqu had three kinds of cellulase activities, and the best conditions for determination were endonuclease. The activity of endo-β-glucanase was （2 510±70） U/g. The activity of exo-β-glucanase was （15±2） U/g. The activity of β-glucosidase was （30±3） U/g. Conclusion: By making Fuqu, XWS-A can effectively proliferate and improve the enzyme production of the strain, and the Fuqu can maintain the enzyme activity of the strain. It provides an effective way for the efficient utilization of cellulase producing strains and the development and utilization of cellulose resources.

Abstract:Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical scavenging rate (71.32%), hydroxyl radical scavenging rate (63.27%) and Fe³⁺ reducing capacity (0.48 mmol/L) of the sugar-free fermented milk was higher than those of ordinary fermented milk. Conclusion: it is proved that the addition of xylitol and quinoa pulp can change the physicochemical properties of fermented milk and improve the antioxidant activity of fermented milk, which can provide some theoretical support for functional fermented milk.

Abstract:Objective: To understand the characteristics of the microbial flora in Karez Xinjiang. Methods: Four different kinds of drinking water from Karez in Turpan, Xinjiang were collected, and they were sequenced using Illumina-Hiseq high-throughput sequencing technology. Majiorbio Shengxin Cloud Platform was used to analyze the diversity of microbial community structure. Results: After quality control, there were 446 700 effective bacterial sequences and 407 376 effective fungal sequences. A total of 2 586 OTUs were obtained based on 97% identity. At the phylum level, Proteobacteria was the common dominant bacteria phyla of the four samples. At the genus level, the common dominant bacteria of the Amur karez well (sample A) and the Awut karez well (sample T) were belong to the genus Hydrogenophaga, which accounted for 34.31% and 57.66%, respectively. The dominant genus of Say karez (sample S) was Curvibacter, accounting for 36.33%. The dominant genus of Miyim aji karez (sample M) was an unclassified_of Comamonadaceae, accounting for 34.84%. Ascomycota of fungi was the common dominant phyla among the four samples; the dominant bacteria of samples S, M, and T were Olpidium, accounting for 15.77%, 31.84%, and 16.38%, respectively. The dominant genus of sample A is unclassified_k_fungi, accounting for 27.68%. Conclusion: The four samples have similarities in bacteria and fungi phyla, genus, and species levels, but also have the differences. Although fungi diversity is higher than bacteria, the species abundance is smaller.

Abstract:Objective: This study focuses on realizing the automatic classification of liquor flowers and then improving the real-time and stability of liquor picking. Methods: The machine vision combined with convolutional neural network was used to replace human eyes for liquor picking. Comparing with many image classification methods, the superiority of the improved algorithm was verified. Results: The results showed that the classification accuracy of the model based on the improved Vgg16 convolutional neural network plus transferring-learning method was up to 96.69%. Conclusion: This method can be used in the real-time classification of Baijiu hops stably.

Abstract:Objective: This study focuses on investigating the effects of different methods on the determination of adsorption isotherm of bread and the relationship between moisture content and water activity of bread at 25 ℃. Methods: The water adsorption isotherms of bread at 25 ℃ and in the range of 0.100~0.902 water activity (A_W) were measured by saturated salt solution method (SSS), dynamic water transfer analyzer (DWT) and dynamic vapor adsorption method (DVS), and then seven different kinds of adsorption models were used to fit the results. Results: The adsorption isotherm of the bread belongs to the II curve. Halsey model and Peleg model are the best fitting models for measuring the whole bread adsorption isotherm by SSS method and DWT method respectively. Halsey model and Oswin model were the best fitting models for determining the adsorption isotherms of bread crumb and crust by DVS method. Though the SSS method could not limit the volume and quality of the bread, it is time-consuming and unstable in high-humidity condition. However, the DWT method could provide stable humidity conditions without limiting the volume or the quality of the bread. Compared with the SSS method and the DWT method, the DVS method could obtain the result quickly, but the quality and volume of the bread were limited. The results provide a theoretical basis for the choice of the adsorption isotherm measurement method and the quality control and storage stability of bread. Conclusion: DWT method is more suitable for the determination of bread adsorption isotherm.

Abstract:Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time 3 h, The reaction temperature was 60 ℃; and the inhibition rates of COP, CM-COP, and Ac-COP to hyaluronidase were 78.0%, 90.3% and 92.2%, respectively. Conclusion: COP, CM-COP, and Ac-COP all have inhibitory effects on hyaluronidase, and the inhibitory activities of CM-COP and Ac-COP are higher than COP, indicating that the modification can increase the biological activity of COP.

Abstract:Objective: To explore the effect of peeling rate on the content of different nutrient active substances, antioxidant capacity, noodle quality and texture characteristics in Tibetan No. 27 highland barley flour. Methods: By controlling the peeling time, Tibetan No. 27 highland barley flour with different peeling rates could be obtained. The “National Food Safety Standard” and Megzyme kit were used to detect the content of fat, protein, minerals, dietary fiber and β-glucan and so on. Compared the effects of different peeling rates on the digestibility, antioxidant activity, noodle quality, and texture characteristics of Tibetan No. 27 highland barley flour. Results: ① The peeling rate of 4% had a good effect on retaining and enhancing the nutritional value of Tibetan No. 27 highland barley flour, which was suitable for making crispy food. ② The content of total sugar and β-glucan in the outer cortex of Tibetan No. 27 highland barley were less. ③ Non-essential amino acids were mainly concentrated in the embryo and endosperm of Tibetan No. 27 highland barley. ④ The insoluble dietary fiber of Tibetan No. 27 highland barley played a major role in starch hydrolysis and blood sugar control. ⑤ The total flavonoids were mainly concentrated in the outer cortex of Tibetan No. 27 highland barley, which played a major role in total antioxidant capacity and DPPH⁺ clearance. ⑥ Total phenols had a better scavenging effect on ABTS⁺ and O-₂. ⑦ Tibetan No. 27 highland barley flour milled with a peeling rate 8% was suitable for pressed noodles. Conclusion: The peeling rate had a greater impact on the nutrient and active substances of Tibetan No. 27 highland barley flour. When the peeling rate was 4%, the prepared highland barley flour had higher nutritional value and was suitable for crisp food. When the peeling rate was 8%, the prepared highland barley noodles tasted better.

Abstract:Objective: The aim is to establish a rapid, efficient and simultaneous detection method for various pesticide residues in eggs. Methods: QuEChERS combined with UHPLC-MS/MS was successfully used to detect 19 kinds of pesticide residues in eggs. Results: The limit of detection （LOD） and quantification （LOQ） of this method were （0.39±0.66） and （1.28±2.17） μg/kg, respectively. The recoveries of standard pesticides and relative standard deviations ranged from 79.25% to 102.14% and from 9.34% to 16.72%, respectively. Except for famoxadone, the correlation coefficients of linear equations for all pesticides were close to 0.999. The total frequency of 19 kinds of pesticides detected in eggs was 2.82% and the detection frequency of chlorpyrifos and phoxim were 22% and 15%, which maybe the potential safety issue for eggs. The quantity of them ranged from 2.08~729.74 μg/kg and 0.81~46.89 μg/kg, respectively. Conclusion: The proposed method is accurate, reliable, and meets the requirements for testing pesticides in eggs. The detection frequency of pesticides in eggs in Hubei province is low, indicating a low safety risk.

Abstract:Objective: Detect lead ions in water using Fe3O4@C/\[BSMIM\]HSO4/GCE. Methods: The Fe3O4@C that had core-shell structure was synthesized based on Fe3O4 which was compounded with 1-methyl-3-butanesulphonic acid imidazole bisulfate ionic liquid for preparing the Fe3O4@C/\[BSMIM\]HSO4 sensor that using the glassy carbon electrode as carrier. Results: The study found that Fe3O4@C had a good conductivity and dispersion. The Fe3O4@C/\[BSMIM\]HSO4/GCE has a good electrochemical stability and electrocatalytic activity. The quantitative analysis of lead ion in drinking water was done using the Fe3O4@C/\[BSMIM\]HSO4/GCE. The result showed that there was a good linear relationship between the concentration of lead ion and its oxidation peak current in the range of 0.1～80.0 μg/L, R2=0.999 5, the detection limit was 0.038 μg/L(S/N=3), which was very low, and the recovery was 97.60%～100.93%, with very good recovery effect and high accuracy. The sensor has a good repeatability, the RSD for 10 times was 2.446%. Conclusion: The method is simple, fast and reliable, which provides a new solution for the detecting the lead ions in drinking water.

Abstract:Objective: The diversity of bacteria and fungi during the processing of black powder was analyzed by high-throughput sequencing technology. Methods: For each part of the workshop for the sampling, use the Nanodrop samples quality after PCR amplification, the data quality control, through the sequence splicing, filtering, and optimizing sequence, and then OTU clustering and comments were conducted. Results: The relative content of Curtobacterium in grain flushing and mixing powder was higher, and baking had little effect on bacteria. Irradiation had a noticeable effect on reducing bacteria, and brachybacter could be reduced by order of magnitude after irradiation. The analysis of fungal species at the genus level showed that most of the fungi in the raw materials were sensitive to the high-temperature environment, and Auricularia had the highest relative content in the black powder, accounting for 97.99%, which indicated that baking could effectively reduce the number of fungi. Conclusion: This research provides technical support for bacteria and fungus control in the process of grain milling, improving the quality and safety and reference for the production of milling.

Abstract:In order to provide enlightenments for Chinese social groups to start and improve front of package （FOP） labeling, this study employed case studies of the choices logo in Netherlands through official materials from the Choices International Foundation. It was found that the choices logo whose icon is a tick, evaluates the nutritional value of food based on threshold values of saturated fat, trans fat, sodium, added sugar and dietary fiber. Nutritional standards of the choices logo was required to be revised every four years. The choices logo could be applied to prepackaged foods, fresh edible products and dishes. Therefore, China should implement detailed, widely applicable and regularly updated nutrition standards by drawing lessons from the choices logo.

Abstract:In view of the main sticking points of rural food safety governance in practice, such as the hidden lack of grass-roots government, the limited governance ability and autonomy of village level organizations, the lack of food safety awareness and the virtual soft governance mechanism, this paper puts forward the soft governance model of promoting rural food safety, and points out that it is necessary to determine the territorial responsibility of the government and strengthen the governance function of rural food safety; Strengthen the capacity-building of food safety management and food safety publicity and education of village organizations; Build a soft governance mechanism for rural food safety, promote social cooperation, improve governance effectiveness, and make up for the shortcomings of the current hard governance of rural food safety.

Abstract:Objective: This study focuses on improving the adaptability and efficiency of packing machine. Methods: According to the needs of the current packing industry, the packing methods of boxed food, comprehensively using PLC, servo motor, touching screen and other technologies were investigated, and a set of packing workstation control system for rapid switching of different products were developed, through addressing algorithm, point call, point arrangement and other technical methods. Results: the system could control the boxed food on the conveyor belt through the absolute coordinates of the servo, and quickly complete the grasping, moving, packing and other actions. Conclusion: Through calculation, simulation and field test, the system can quickly complete the flexible packing of boxed food, which is suitable for most boxed-food packing operations. Consequently, the efficiency of packing is improved, and the fastest grasping speed is 2.2 s/time.

Abstract:Objective: Analyze the movement of the material particles on the linear vibrating screen to optimize the mechanism of the linear vibrating screen. Methods: Based on the discrete element method, the EDEM software is used to simulate and analyze the movement of the material particles on the linear vibrating screen. In response to the stacking angle, the discrete element simulation parameters of the simulated material particles were calibrated in the form of batch processing. The SolidWorks software was used to establish the three-dimensional model of the linear vibrating screen, and the material falling height on the screen surface and the shape and size of the material particles were used as Variable. Taking the smoothness of the material particles on the screen surface as an indicator, through simulation, observed the movement speed and position distribution of the material particles on the drying screen surface. Results: The velocity distribution of the single spherical particles was relatively large. After reaching the stable stage of vibrating screening, the velocity distribution of the single spherical corn particles was relatively stable, and the particle beating phenomenon was significantly reduced. The velocity distribution of the double-spherical corn particles was relatively small, and the position of the double-spherical corn particles fluctuated more obviously after reaching the stable stage of sieving. The speed of double-spherical corn particles on the vibrating screen was significantly lower than that of single-spherical corn particles, and single-spherical corn particles with different falling heights had a certain effect on the vibrating screen. Conclusion: In the design process of linear vibrating screening, different heights and different particle shapes have a greater impact on the screening efficiency. Based on the discrete element method, the vibrating screening of materials can be effectively analyzed.

Abstract:Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from three aspects: the selection of concluding link, the reasonable compression of known component link dimension tolerances and the determination of process dimension tolerance according to the actual deviation of other component ring dimensions. Conclusion: By processing and improving the process dimension chain from the above three aspects, the phenomenon of virtual tolerance of process dimension can be effectively avoided.

Abstract:Objective: To improve the efficiency of cherry classification and sorting in industrial environment. Methods: An improved cherry defect recognition and sorting model based on Faster R-CNN framework was proposed. Results: By comparing VGG16, MobileNet-V2 and ResNet50 network, the effect of Resnet50 network was the best, the improved Faster R-CNN model had 97.75%, 99.77%, 98.90%, 97.56%, 96.67%, 98.80% of detection precision for cherry fissure, twinning, growth stimulation, mildew, Browning rotten and intact fruit, respectively. The average detection accuracy of the improved Faster R-CNN model was 98.24%, which was higher than other models, and the detection speed was 31.16 frames/s. Conclusion: The test method had a high identification accuracy for cherry defects.

Abstract:Objective: A support vector machine （SVM）-based grading system for kernel-free white grape bunches was designed to counter the problems of low accuracy and efficiency of manual grading of kernel-free white grape bunches. Methods: The images were preprocessed using Gaussian filtering, edge detection, contour detection and other pre-processing methods, and the SVM model was used to extract the contour, color and other feature parameters of the kernel-free white grape bunches and compared the recognition effects under different parameters based on the SVM model. Results: It was shown that the best parameters of the model were Best c=2.00, Best g=0.24, coef （）=0 and d=3. The grading accuracy of the kernelless white grape bunches reached 96%. Conclusion: Compared with the traditional manual grading method, the reliability and stability of the proposed grading system had obvious advantages and could meet the grading requirements of kernel-free white grape bunches in practical production.

Abstract:Objective: The sugar content in apple directly affects its taste. The near infrared spectrum data of apples were collected in the wavelength range of 900~1 700 nm to detect the sugar content nondestructively in conjunction with the chemometrics method. Methods: Firstly, the spectral data were corrected by baseline, scattered, smoothed, and scaled in turn, and then the best preprocessing method was selected by minimizing the root mean square error of cross-validation. Secondly, 7 and 52 feature variables were selected by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) respectively. Finally, the linear PLS model and nonlinear ELM model were established with the feature variables selected by SPA method, CARS method and their combination as input variables respectively. Results: The results showed that the modeling effect of the combined feature variables was better than that of the single method, and the nonlinear models were better than that of the linear models. Conclusion: ELM model established by using combined characteristic variables has the best prediction effect, with RMSEC=0.710 1, R2c=0.883 8, RMSEP=0.637 5, R2p=0.894 5, which can provide theoretical reference for the development of apple hyperspectral detection device.

Abstract:Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% respectively. Conclusion: This discrimination model of employing near-infrared spectroscopy and FDPCA was characterized by high accuracy and superiority.

Abstract:Objective: To improve the dry product quality and drying efficiency of kiwifruit slices (KS), the effects of microwave-vacuum drying conditions with controlling temperature on the drying characteristics of KS were studied and the drying kinetics model was established to predict the moisture change in the drying process. Methods: Using KS as raw materials, the effects were studied, including in different setting temperature, vacuum degree and microwave power density on the drying characteristics of KS and its effective moisture diffusion coefficient (EMDC) of water, and the activation energy was also calculated. With the R2, R_MSE and χ2 as the evaluation indexes, the six common dry models were screened with fitting the experimental data by SPSS 19.0 software, the relationships between the model parameters and drying conditions was established. Results: Microwave-vacuum drying process of KS occurred in the falling-rate period, and there was no constant drying rate period. Under the experiment conditions, setting temperature and microwave power density had a certain influence on the microwave-vacuum drying characteristics of KS. With the increase of setting temperature and vacuum degree, the drying rate increased. However, the effect of microwave power density was not significant. The water effective diffusion coefficient of the KS during drying process could be calculated by Fick’s second law, and it increased with the increase of setting temperature and vacuum degree. The maximum EMDC was 6.814 97×10^-6 m2/s. Arrhenius was used to calculate the activation energy of KS in drying process and the value of Ea was 70.77 kJ/mol. Among the six models, the Two-term exponential model had the highest coefficient of determination R2 (0.999 9), the lowest chi-square χ2 (0.000 30) and R_MSE (0.002 02), and it is the optimum model of the KS in microwave-vacuum drying with setting temperature. Conclusion: The setting temperature and vacuum degree had influence on the drying curves, the drying rate curve and EMDC, and the effect of microwave power density was not significant. Two-term exponential model could properly describe the microwave-vacuum drying behavior of KS, and could be used to predict the moisture change of the KS in microwave-vacuum drying process based on the temperature controlling under the test conditions.

Abstract:Objective: To solve the problems of low computational efficiency and poor energy-saving effect of routing algorithm in wireless sensor networks, a new routing protocol for wireless sensor networks is established. Methods: Based on the architecture of grain storage environment monitoring system, a node scheduling method based on node residual energy clustering was proposed for wireless sensor network for grain storage environment monitoring. The number of active nodes in the cluster was calculated from two aspects: network coverage and monitoring accuracy. The working nodes were determined according to the energy and distribution of nodes, and the performance and superiority of the energy-saving strategy were verified. Results: Compared with the routing protocol of traditional wireless network, the energy consumption of this protocol was significantly reduced, and the energy consumption of each node in the network was relatively uniform and effectively balanced. Conclusion: This method improves the calculation efficiency and reduces the energy consumption, and has a good scheduling effect.

Abstract:Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin from the combination of medicinal and food ingredients by aqueous extraction using L9 （3⁴） orthogonal table based on a single-factor test. Results: The amount of water added had a significant effect （P<0.05） on the extraction of dihydromyricetin and the yield of infusion in the combination of medicinal and food ingredients. Considering the cost, timeliness and stability of the production, the optimal conditions for the water extraction process were 0.5 h of soaking with water with twice extractions, and the first extraction with the solution including 10 times water of its mass for 1.5 h and the second with 8 times water of its mass for 1.0 h. Under the control of these optimal conditions, the amount of dihydromyricetin extracted from 65 g of the combination of medicine and food homologous materials was 3 761.14 mg, and the yield of infusion was 31.42%. Conclusion: The hot water reflux extraction method can be used as an extraction method for the combination of medicinal and food homologous materials. This method is simple, feasible, efficient, and accurate. It can be used to optimize the extraction process of dihydromyricetin in the combination of medicinal and edible materials.

Abstract:Objective： Antarctic krill lipids are rich in omega-3 polyunsaturated fatty acids （ω-3 PUFA, mainly, EPA and DHA, phospholipids （PL）, as well as natural antioxidants, such as astaxanthin, and they have important physiological functions. It is of practical value to develop a new preparation method of Antarctic krill oil and further study its volatile components. Methods： The optimum conditions of the subcritical butane extraction were determined based on the response surface methodology （RSM）. Gas chromatography-mass spectrometry （GC-MS） was used to determine the volatile components of krill oil prepared by a new process. Results： Referring to the actual operation procedure, the optimum conditions were fixed as follows: temperature of 40 ℃, pressure 1.0 MPa, dynamic extraction time 120 min, and the lipid extraction yield was （81.2±0.4）%；The volatile components of the krill oil were analyzed, with few unsaturated cyclic hydrocarbons or steroids found, and the main 27 active components were found, including 2-decenal, 11-enal, and decanoic acid, etc. Conclusion： The volatile components features in antarctic krill oil are not as stable as the fatty acids features, and they can also be used as a characteristic index to identify the authenticity of Antarctic krill oil.

Abstract:Objective： This study focus on preparing microcrystalline cellulose with high adsorption capacityfromcoffee shells. Methods: Acid hydrolysis method was employed to prepare microcrystalline cellulose and the effects of acid hydrolysis time, acid hydrolysis temperature, percentage of acid and the ratio of material to solvent on the yield and adsorption capacity of microcrystalline cellulose were investigated. Furthermore, orthogonal experiment was taken to optimize the process parameters. Results: The optimum preparation conditions of coffee shell microcrystalline cellulose were as follows: acid hydrolysis time of 95 min, hydrochloric acid mass fraction of 16%, material to solvent ratio of 1∶22 （g/mL） and acid hydrolysis temperature of 60 ℃. Under the control of these conditions, the yield of coffee shell microcrystalline cellulose was 80.08%, and the flavor adsorption capacity of which was 0.89 g/g. Conclusion: The material to solvent ratio had the greatest influence on the yield of coffee shell microcrystalline cellulose, and the acidolys temperature had the greatest influence on its adsorption capacity. Coffee shell microcrystalline cellulose with highest yield and adsorption was obtained under the optimized process.

Abstract:Objective: To study the influence of different moisture content in the drying process of the sheet on the composition and content of aroma substances in test samples of different batches of granular cigarettes of the same specification. Methods: A static headspace-gas chromatography-mass spectrometry （HS-GC/MS） method was established. The 2-phenethyl acetate was used as the internal standard. The NIST library were used to search for qualitative and internal standards. Quantitatively, the aroma components in two different batches （A, B） samples of the domestic commercial granular aroma cigarette brand R were determined. Results: ① When the moisture content was 15%, the main aroma components were detected in the two batches of finished aromatic cigarettes, including 38 kinds in the batch A and 37 kinds in the batch B; ② When the moisture content was 15%, the amount and content of aroma inducing components were the highest, followed by 12% and 18%; ③ The evaluation results of aromatic cigarettes were consistent with the relative contents of aromatic substances. Conclusion: When the moisture content at 15%, it is more conducive to the retention of aromatic components and the reduction of impurities and irritation.

Abstract:Objective: This study focus on determining the lamina shape requirement of flaky tobacco in slim cigarettes. Methods: Six characterization methods of lamina shape were systematically developed by image analysis technique, and the most suitable characterization method of leaf blade shape was determined by the conformance of lamina shape coefficient and visual decision. The lamina shape coefficient database was established by using flaky tobacco from the regional processing center of China Tobacco Jiangsu Industrial Co., Ltd.. Simulation Study on the requirement of lamina shape was conducted based on simulation cutting model, and 114 samples were prepared to discuss the requirement of lamina shape in the laboratory. Results: The results were showed as follows: ① The "Roundness Rate" was the most suitable characterization method of lamina shape. ② There was the largest broken filament rate when the lamina shape coefficient was less than 0.35. ③ When the lamina shape coefficient was greater than 0.428, the broken filament rate was basically under 2%. Conclusion: It is recommended that the lamina shape coefficient of slim cigarettes should be greater than 0.428.

Abstract:

Abstract:The implementation system and practical development of food education in Japan was systematically introduced, and an all-round development proposal of food education in China was put forward, including further improving the construction and top-level design of food education system, building a food education teaching system focusing on school education and establishing a comprehensive food education model with the participation of multiple social subjects.

Abstract:In our country, the health situation of primary and middle school students is becoming increasingly rigorous, but the food education is still in its infancy. It is urgent to develop the food education. The current situation of domestic and abroad food education research was summarized here, and then its enlightenment to modern middle and primary school food education was analyzed, from the three aspects including food etiquette, food nutrition and food cooking technology. Finally, the practice strategy was proposed, which included traditional etiquette education, traditional diet and nutrition collocation learning and traditional cooking techniques training.

Abstract:In order to improve people's physical quality and explore the road of modern food education with Chinese characteristics, the concept of food education in Chinese food culture should be deeply analyzed and explored. Taking the traditional food culture as the starting point and foothold, this paper summarizes the advanced views of food education, such as homology of medicine and food, festival of food and etiquette of food. This paper analyzes the relationship between traditional diet and modern food education, and holds that food education is an important way to carry forward traditional food culture, and traditional food culture is the basis for the development of modern food education. However, exploring modern food education is still facing the impact of Western fast food culture and the slow process of national food education. The measures must be taken to strengthen national food consciousness, strengthen the construction of food education legal system, improve food education system and promote food education pilot work, so as to promote the integration of Chinese traditional food culture into the construction of food education system and truly explore the road of food education with Chinese characteristics.

Abstract:To explore the internal collaborative relationship between “food education” and “Five Education” of morality, intelligence, sports, beauty and labor. Practical investigation, domestic and foreign research and analysis, and interpretation of relevant theories were used. In the coordination of “food education” and “Five Education” of morality, intelligence, sports, beauty and labor, the food education and five education have the consistency of macro objectives and the integration of educational contents; In terms of logical connection, food education is the basis of the five education, and food education and five education promote each other. It is necessary to establish a perfect curriculum system, cultivate multiple long-term mechanism, strengthen the system design of food education, truly promote the cooperation with the five education, and promote the comprehensive and healthy development of the educated.

Abstract:Taking the development of domestic and foreign theories and practices of food education as an opportunity, the main problems existing in the current dietary nutrition management of athletes in China was discussed, and a basic practical model of athletes’ food education was proposed, based on promoting balanced nutrition management and improving sports performance. The audience groups, food education subjects, basic principles and implementation strategies involved in the practice mode were analyzed respectively.

Abstract:The harm of lipid oxidation on aquatic products during the freezing process, the endogenous and exogenous pro-oxidation factors that led to lipid oxidationwere reviewed. It summarized the current methods of delaying lipid oxidation, such as adding antioxidants, improving packaging and new technology, and pointed out that the technology which can not only control the lipid oxidation of aquatic products in the process of frozen storage but also realize industrial promotion is an urgent problem to be solved.

Abstract:This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.

Abstract:In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed. At present, the application of physical method, enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized, and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.

Abstract:In the process of squid processing, a large number of by-products like viscera and cartilage are produced, which are rich in fat, protein and other nutrients. The research status and comprehensive utilization of oil from squid processing by-products were summarized in this review, from four aspects including biological activities, extraction, refining and microcapsulation. The development trend and research direction in the future were also prospected. In order to provide a theoretical reference for the further comprehensive development and utilization of oil in squid processing by-products and the rapid development of squid deep processing industry.

Abstract:A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.

Abstract:In this paper, the main types of aflatoxins were analyzed, the mass spectrometry detection methods of aflatoxins and the application of mass spectrometry detection of aflatoxins in food were reviewed, and the future development direction of aflatoxins was prospected.

Abstract:The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.