Abstract:Nutri-score labelings promotion, implementation effect, algorithm, comparison with related FOP labels were elaborated, and then our study summarized application practice, and put forward the enlightenment for implementation of the FOP labeling in China.

Abstract:The changes were discussed in the scavenging rate of ABTS free radicals of reduced pyrroloquinoline quinone (PQQH₂) under different mass concentrations and different reaction time conditions. The primary and secondary reaction kinetic models were established. With conventional antioxidant vitamin C as a control, the scavenging performance of PQQH₂ on ABTS free radicals was studied. Results: The higher of the concentration of PQQH₂ and the longer the time were, the higher of the scavenging rate of ABTS free radicals was. After 25 minutes of reaction, the scavenging rate of 70 mg/L PQQH₂ could reach more than 90%. The linear correlation coefficient fitted by the quasi-second-order kinetic model was 0.959～0.996, which was more in line with the scavenging characteristics of ABTS free radicals by PQQH₂. The IC₅₀ value of PQQH₂ for scavenging ABTS free radicals was 90 μmol/L, which was 51.14% of vitamin C, when the holding time was constant, the loss of ABTS free radical scavenging ability of the same concentration of vitamin C was 2 to 3 times that of PQQH₂. At a certain temperature, the loss of ABTS free radical scavenging ability of the same concentration of vitamin C was about 3 to 7 times that of PQQH₂. In summary, PQQH₂ has better antioxidant capacity than vitamin C.

Abstract:The particle morphology, particle size distribution, crystal structure, gelatinization, gel texture and molecule properties of indica rice starch of importing bitter melon DNA （D9） were compared with its receptor. The results showed that the volume percentage of D9 starch <3 μm increased significantly, while the volume percentage of large granule >9 μm decreased. The molecular ordering index values of D9 starch were 0.67 and 1.66 respectively, which were significantly higher than those of receptor, 0.60 and 1.18; while the pasting temperature of differential scanning calorimetry was 65.5 ℃, which was significantly lower than that of receptor 77.8 ℃. The highest viscosity, the minimum viscosity, disintegration value and final viscosity of D9 starch were 2 683.0, 1 074.0, 1 609.0, 1 499.5 mPa·s, respectively, which were significantly higher than those of receptor starch. However, the retrogradation value （425.5 mPa·s） less than 463.5 mPa·s of the receptor starch. The swelling power and gel elasticity of D9 starch were 20.01 g/g and 2.69 mm respectively, significantly higher than the receptor starch. However, the amylose content, the maximum absorption wavelength and the iodine blue value were 13.33%, 561.0 nm and 0.16 respectively, significantly lower than that of the receptor starch. Importing the bitter melon DNA into rice caused of rice endosperm starch was caused the significant variations in granule size composition, molecular composition and structure of the endosperm starch.

Abstract:Taking the cultivable bacteria in the air of high-temperature Daqu fermentation room as the research objects to study the characteristics of separation, identification and enzyme production. The cultivable bacteria were used to take liquid state fermentation in sorghum mash, and the metabolites were analyzed by gas chromatography-mass spectrometry. Results: 8 strains were isolated from the air in the high-temperature Daqu fermentation room, and they were: Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus cereus, Pedobacter suwonensis, Sphingomonas sanguinis, Massilia sp., Delftia sp. and Sphingobacterium sp.. After the enzyme production tests, three dominant functional bacteria, Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus cereus, which all had the capacity of decomposition for cellulose , starch and proteins. The growth curve of 3 strains showed that liquid culture reached logarithmic growth phase for 4 h. After 48 hours of fermentation in the sorghum mash medium, the dominant metabolite was mainly 3-hydroxy-2-butanone, and the content of tetramethylpyrazine was also high, and it metabolizes to produce a small amount of higher alcohols, phenols, esters and other aromatic substances. It hopes to provide a theoretical basis for studying the correlation between Daqu bacteria and air bacteria.

Abstract:A total of 8 strains of bacteria were isolated from 6 pickle samples in Northeast, Shandong, Guizhou, Sichuan and other places. Using simulated gastric acid experiments， morphological observations, physiological and biochemical experiments, lactic acid bacteria qualitative experiments, two strains of lactic acid bacteria with high survival rate under pH 2.5 conditions were obtained by simulation experiment. After 16S rDNA sequencing, it was determined that the two acid-resistant lactic acid bacteria were Lactobacillus brevis isolated from Shandong sugar garlic pickles numbered Shandong SRB and Lactobacillus casei isolated from Northeast sauerkrautnumbered Northeast HS.

Abstract:On the basis of the high-temperature wrapped starter production process, in the traditional wheat koji-making raw materials, 0%, 5%, 10%, 15%, and 20% of the weight of the wheat are added to the dark tea culture medium containing Eurotium cristatum. The changes of main microbial groups, enzyme activities and conventional physical and chemical indexes in the process of culture management were investigated. The results showed that, within 28 days of culture management, the number of microbial groups (mold, yeast, bacteria and E. cristatum), conventional physical and chemical indexes (culture temperature, Koji moisture, acidity and starch content) and enzyme activity (fermentability, liquefying enzyme activity and saccharifying enzyme activity) of each dark tea fungus addition group were changed in varying degrees, compared with the traditional Daqu control group. Moreover, there were different degrees of changes among different groups. In that traditional high-temperature wrap koji, the dark tea fungus culture containing E. cristatum is adopt for strengthening. At the 28th day after the end of culture management, the number of mold, bacteria and yeast in the 15% and 20% dark tea fungus addition groups was significantly different from that in the traditional Daqu control group (P < 0.05), indicating that the addition of dark tea fungus could significantly promote the growth and reproduction of mold in Daqu and inhibit the growth of fine yeast in Daqu Growth and reproduction of yeasts and yeasts. in addition, the liquefying power and saccharifying power of 15% and 20% dark tea fungus addition groups were significantly different from those of traditional Daqu control group (P<0.05), indicating that the addition of dark tea fungus could also significantly improve the liquefying power and saccharifying power of Daqu.

Abstract:Here, tobacco extract was produced by fermentation using Enterobacter, then the tobacco extract was prepared by concentration. Continuous flow was applied to analyze the chemical composition of tobacco extract; and the aroma components were also analyzed by GC-MS. The as-prepared tobacco extract was applied in the cigarettes, and its effects on sensory and smoke aroma components were also evaluated. Results showed that, after fermentation, the content of protein, starch, galacturonic acid, total plant alkali and amino acid were decreased by 28.95%, 19.44%, 18.91%, 3.71% and 37.45%, respectively. The tobacco extracts prepared by fermentation had a typical sweet flavor, and the characteristic flavor components of tobacco such as solanone, β-damascenone, and megastigmatrienone were significantly increased. The content of sweet fragrant substances such as farnesol, β-ionol, furfuryl alcohol, and furfural in cigarette smoke was increased, and the sensory quality was obviously improved.

Abstract:In order to investigate the pyrolysis characteristics of reconstituted tobacco with different coating rates, thermogravimetry technique combined with Coats-Redfern method was adopted to study the pyrolysis behavior and the variation of kinetic parameters of main weight loss stages. Furthermore, the pyrolysis gas release behavior was monitored by TG-FTIR technique. The results showed that: ① The content of C increased gradually and the content of O decreased with the increase of coating rate of reconstituted tobacco. While the change in the microstructure of reconstituted tobacco was not obvious. ② The thermogravimetric process of reconstituted tobacco can be divided into five stages: drying dehydration （Stage Ⅰ）, the volatilization of component with low boiling point （Stage Ⅱ）, hemicellulose decomposition （Stage Ⅲ）, cellulose and lignin decomposition （Stage Ⅳ）, carbonization （Stage Ⅴ）. With the coating rate increased from 35% to 50%, the initial release temperature of volatiles T_i decreased gradually from 220.2 ℃ to 196.0 ℃, the final release temperature exhibited increase trend, and the maximum weight loss rate of stage Ⅲ and Ⅳ decreased. The comprehensive pyrolysis index （I_CP） decreased from 2.55×10^-4%/（min·℃²） to 1.51×10^-4%/（min·℃²） gradually with the increasing of coating rate. The heating rate also had a significant effect on the pyrolysis characteristic parameters of the samples. ③ The results of pyrolysis kinetics analysis based on Coats-Redfern method showed that the activation energy and pre-exponential factor stage Ⅳ were significantly higher than that of stage Ⅲ. The activation energy of stage Ⅲ increased from 133.08 kJ/mol to 160.10 kJ/mol with the increase of coating rate when under the same heating rate, while the activation energy of stage Ⅳ changed little. There was a kinetic compensation effect between the pyrolysis kinetic parameter E and lnA of reconstituted tobacco sample at different heating rates. In addition, the enthalpy change of stage Ⅲ increases from 128.48 kJ/mol to 155.52 kJ/mol with the increase of coating rate, which indicated that the coating components increased the energy required for pyrolysis. ④ The on-line FTIR analysis showed that the gas release during pyrolysis is mainly composed of small molecule gas （such as H₂O, CH₄, CO₂, CO, etc.） and light tar components （such as aldehyde, ketone, acids and phenols, etc.）. Among them, the amount of CO₂ is significantly higher than other components, followed by aldehyde, ketone, and acids that represented by CO, followed by the aromatic hydrocarbons and water.

Abstract:An offline oil detection device is designed based on the heterogeneous architecture of a System on a Programmable Chip (SoPC). The SoPC platform is constructed by porting Cortex-M0 soft core to Field Programmable Gate Array (FPGA). Using FPGA hardware resources, the operation order is optimized through the pipeline design with serial-parallel hybrid methods. Moreover, the parameter calibration accelerator and neural network accelerator are designed and connected to the bus system. Experimental results show that this device can perform the qualitative analysis and classification of gutter oil accurately with high detection efficiency. Compared with the traditional similar terminal gutter oil detection equipment, the detection time is shortened by 89%. Moreover, the data processing speed of SoPC increases by twice comparing to Cortex-A9, with the introduction of accelerator.

Abstract:Based on the method of Gas Chromatography-Combustion-Isotope Ratio mass Sprectrometry (GC/C/IRMS), the contents of formaldehyde and the δ ¹³C value in aquatic products, dried edible fungi, fruits and vegetables were tested and analyzed. The results showed that the mass fraction of formaldehyde in the squid samples was 0.341~24.185 mg/kg, and the δ ¹³C value was -48.167‰~-24.514‰; the mass fraction of dragon fish samples was 54.555~121.416 mg/kg, and the δ ¹³C value was -45.430‰~-27.468‰. In the dried edible fungi, formaldehyde was detected only in dried Lentinus edodes of 212.741 mg/kg, and the δ ¹³C value were ranging from -41.293‰ to -20.293‰. Formaldehyde mass fractions were low in fruits and vegetables. The δ ¹³C value of aquatic products was gradually negative with the increase of the preservation time, while that of Lentinus edodes was gradually positive, possibally caused by different formaldehyde conversion pathways in food. The results showed that the contribution rate calculated by isotope quantitative analysis model was 15% less than its theoretical value.

Abstract:A method for the evaluation of the uncertainty of amantadine in egg by ultra-performance liquid chromatography-stable isotope dilution mass spectrometry was established. Based on SN/T 4253—2015, the mathematical models of uncertainty was established and the sources of uncertainty were analyzed and evaluated, while the components of uncertainty were composed. The results showed that the expanded uncertainty was 4.9 μg/kg （k=2, 99% confidence interval） when the content of amantadine was 25.2 μg/kg, mainly caused by standard solution preparation and curve fitting.

Abstract:According to GB 5009.223—2014 "National Standard for Food Safety, Determination of Ethyl Carbamate in Foods", the ethyl carbamate in liquor was determined, and the uncertainty of the measuring result was evaluated according to JJF 1059.1—2012 "Measurement Uncertainty Evaluation and Expression". Analysis found that the uncertainty of the measurement results was independent of not only the internal standard concentration of the isotope or the volumetric volume of the standard solution series, but also the volume of the sample after processing. Moreover, the uncertainty component introduced by the internal standard solution only related to the volume of the internal standard liquid. The result of evaluation showed that the content of ethyl carbamate in liquor was 106 μg/kg, and the expanded uncertainty was 10 μg/kg. The main components and contributions included measurement repeatability of 60.8%, standard curve fitting of 18.0%, standard solution of 16.4%, and sample processing 4.7%. In these components of uncertainty, the standard solution and sample processing caused by the pipette capacity tolerance and repeatability uncertainty accounted for 19.4%, which was the main source of the two components. Other sources such as balances, glass gauges, temperature, etc. were negligible.

Abstract:To evaluate the uncertainty of the determination of vitamin C in fruits and vegetables by high performance liquid chromatography, a mathematical model was established to evaluate each uncertainty component, and the standard uncertainty and extended uncertainty of the synthesis were calculated. The results showed that the amounts of vitamin C in samples was 33.7 mg/100 g, and the expanded uncertainty was 1.4 mg/100 g (k=2). The uncertainties of the determination mainly come from the preparation of standard solution and the repeatability of determination.

Abstract:Based on the second method of GB 5009.270—2016, a more convenient and efficient gas chromatography method was established for the detection of inositol content in infant formula milk powder. Compared with the second method of GB 5009.270—2016, this method can shorten the drying time and the derivative time on water bath through improving the extraction solvent and extraction methods, the purification methods, the drying methods of the derivatives and the adding sequence and proportion of derivative reagent. What’s more, this method can also reduce the retention time and analysis time in inositol’s detection by optimizing the testing parameters of gas chromatography instruments. The results showed that the detection limit of the improved method was 1 μg/mL, and the recoveries of three level marking test ranged from 97.4% to 100.5%, this method also simplifies the sample pretreatment operation and shorten instrumental analysis time from 63 min to 20 min compared with the national standard method. It can realize the batch processing and meet the requirements of the laboratory detection with large samples.

Abstract:In view of the time-consuming, labor-intensive, and costly problem of chemical detection methods in the national standard, the feasibility of near-infrared spectroscopy （NIRS） combined with chemometrics for rapid detection of rice protein was investigated. Based on strategies of variable selection, feature extraction and nonlinear modeling, BiPLS-PCA-SVM was constructed by combining reverse interval partial least squares （BiPLS） with principal component analysis （PCA） and support vector machine （SVM） to improve the performance of the protein regression model. In BiPLS-PCA-SVM, the optimal number of principal components （PCs） was selected by combining Monte Carlo cross validation with the predicted residual sum of squares, and the model parameters were optimized by genetic simulated annealing algorithm. To evaluate the performance of BiPLS-PCA-SVM, three different models, including Full-PLS, BiPLS and BiPLS-SVM, were established, and the prediction accuracy and model robustness of all models were systematically analyzed. The performance of BiPLS-PA-SVM model in predicting protein content was higher than that of other models, and the model established by using the optimal number of PCs and optimized SVM parameters had higher robustness and accuracy. For BiPLS-PCA-SVM, the determination coefficient, root-mean square error and residual predictive deviation of the validation set were 0.928 9, 0.196 7% and 4.024 6, respectively. The results showed that NIRS combined with BiPLS-PCA-SVM model could be used as a reliable alternative strategy to realize the rapid detection of protein content in rice.

Abstract:According to national, local and industry standards, the entire chain of rice bran oil production was analyzed and the critical control points, main detection indicators and risk assessment systems were determined. The safety and production controlling method of rice bran oil was established in accordance with the actual situation of the enterprise. The results indicated that the establishment and application of this method could reduce the acid value, peroxide value and plasticizer content of rice bran oil products, and increase their oryzanol and phytosterol content. The oryzanol content of 36 kinds of rice bran oil products produced in 2020 was between 0.41% and 0.93%, and their phytosterol content was between 0.61% and 1.35%, both of which were 1.2 times of the relative standards.

Abstract:A set of automatic feeding system of chocolate bar based on line array camera was designed. Design and select hardware system according to functional requirements; Aiming at the difficulty of hand-eye calibration for linear array cameras, a hand-eye calibration method for dynamic scanning imaging was proposed. After preprocessing the collected images, the template matching was used to identify the target, and the tracking trajectory was optimized and then sent to the robot to grasp and place. The experimental results showed that the grasping error of the robot was less than 0.5 mm, and the feeding speed met the requirements. The system had good applicability and expansibility, which provided ideas for the application of machine vision in food production industry.

Abstract:In this simulation, R32 in the inner tube is heated by the water flowing from the outer tube to make it boil. CFD is used to simulate the boiling heat transfer of the inner spiral bellows with different numbers of vertical grooves. The results showed that compared with the smooth tube, the inner helix corrugated structure enhances the boiling heat transfer but increases the pressure drop of the inner tube. The surface heat transfer coefficient and the inner tube pressure increase to 147% and 221% of the smooth tube, respectively. With the increase of the number of vertical grooves, the surface heat transfer coefficient and the pressure drop of the inner tube first increase and then decrease. When the number of vertical grooves is 16, they reach the maximum value, which are 157% and 261% of the smooth tube respectively. In addition, by analyzing the relationship between enhanced boiling effect and pump loss of different number of vertical grooves, it was found that PEC obtained the maximum value （1.523） when the number of vertical grooves was 16. Therefore, the performance of spiral bellows in vertical grooves is the best when the number of vertical grooves is 16.

Abstract:Use ANSYS/CFX software to analyze the flow channel of a coaxial variable speed single-screw extruder with planetary gears, and compare with the ordinary single screw. Results: compared with the ordinary single screw, the new coaxial variable speed single screw extruder has better pressure building capacity and longer residence time of the material in the screw, which is conducive to better mixing of the material, indicating that the planetary gear is coaxial. The variable speed single screw can locally reduce the material transportation speed, increase the material mixing capacity and the screw pressure building capacity.

Abstract:The second order asymmetric double screw extruder with mixing element is designed, and the solid model is established by using Solidworks. Based on the finite volume method, the ANSYS/CFX finite element analysis software was used to simulate the movement and processing process of soybean meal in the machine barrel, which was verified by the experiments. Results: when the constant temperature was 80 ℃, the new double-screw extruder produces alternating pressure due to mixing elements, differential asymmetric flow field and volume difference of the first and second stage screw grooves. The material was continuously stretched and compressed and undergoes multiple segmentation and recombination, which improved the compression ability and dispersion mixing ability of the new double-screw extruder.

Abstract:The working principle and technical parameters of the helical tooth-to-roller squeezing apricot core shell breaking device are described. The structures were determined, including the shell crushing roller, the double-layer vibrating screen, the eccentric transmission device, the size of the shell crushing roller gap. The modal analysis of the main components of the shell-breaking roller was analyzed with ANSYS-Workbench software, and obtained the first 6-order mode and natural frequency. The lowest-order natural frequency of the shell-breaking roller was 17.258 Hz, which was much higher than its working condition excitation frequency of 5.83～7.50 Hz. There will be no resonance. After testing with no grading, the average value of the whole shell rate of apricot kernels broken by the device is 86.46%, and the average value of whole kernel rate is 82.73%. After grading, the average value of the whole shell rate of apricot kernels broken by the device is 98.18%, and the average value of whole kernel rate is 95.95%.

Abstract:To satisfy the demand for batch cutting and processing of bowl shaped jellyfish, a slender jellyfish cutting automatic cutting blade was designed for bowl shaped jellyfish. The curvature and deflection of the blade were numerically simulated using the Frenet-serret frame formula combined with the shape of the jellyfish skin, and the blade trajectory was obtained as a spatially non-isometric spiral. Two special cutting blades for bowl shaped jellyfish were designed by using heat-treated 440C stainless steel as the material for the blades, taking into account the actual working environment. The mechanical properties of the two blades were analyzed and the stress value of the convex blade was only 53.4% of that of the concave blade; the wear analysis of both concave and convex cutting blades was carried out under the same conditions and it was concluded that the wear of the concave blade was twice as large as that of the convex blade; experiments have proven the reliability, stability and better cutting results of convex blade. Through comprehensive analysis, the convex blade is used as an automatic cutting blade for slender jellyfish filaments and is able to satisfy the needs of batch cutting and processing of bowl shaped jellyfish.

Abstract:The system was based on the differenceof X-ray absorption capacity of different density materials to design On-line elimination system of foreign materials in cut tobacco based on X-ray. The system uses X-ray to transmit the cut tobacco to form the original density data, and uses the mutation of the original density value to distinguish the foreign materials, so as to realize the function of on-line detection and recognition of foreign materials. And a unique method of screening out foreign materials by parallelogram injection which made the foreign materials close to the center of the parallelogram was designed to improve the effectiveness of screening out the foreign materials in cut tobacco. The experimental results showed that the device could effectively identify and eliminate all kinds of metallic and non-metallic foreign materials when it was installed at the outlet of cut tobacco cabinet of primary processing line. The average recognition rate of foreign materials in cut tobacco is above 99.5%, and the average elimination rate is above 95.8%.

Abstract:In view of the problem that the current tobacco heating cylinder cannot meet the temperature and moisture control requirements of the tobacco under different process conditions, the existing tobacco heating cylinder was designed and improved. A cooling and humidity control system was added to the tobacco, heating cylinder to realize dual-mode adjustment and control of the temperature and moisture of different smoke sheets. According to the temperature and moisture control requirements of the tobacco， the improved tobacco heating cylinder can switch between forward and reverse flow control. Verification experiments showed that the temperature and moisture stability of the improved tobacco heating cylinder were increased by 51% and 36%, respectively. After the improvement, the equipment system operates stably, and the control is safe and reliable.

Abstract:Based on the background of the post epidemic era, the development status of Chinese cold chain logistics market and the pain points of food cold chain logistics information traceability system were analyzed in this review, and the existing problems were discussed and summarized. Based on the blockchain technology, the construction of food cold chain logistics traceability system was also investigated, by using three dimensions of participant setting, system framework design and operation process optimization, and the specific implementation path of the newly constructed traceability system from three aspects of government, enterprise and consumer was expounded.

Abstract:The classification probability output based on machine vision and near infrared spectroscopy technology was established, and the classification decision model suitable for heterogeneous data was built by using DS evidence fusion rules. The directional gradient histogram and principal component extraction method were used to extract spectral features, and support vector machine and AdaBoost classifier were used for recognition. On this basis, the potato classification model based on feature layer fusion was constructed. By using multi-source information fusion technology, a multi-source information fusion agricultural product quality identification model was established, which integrated the classification decision of nondestructive testing and feature level fusion. The simulation results showed that, compared with the single identification model, the recognition rate of multi-source information fusion identification model was improved by 12.7%~30.2%, and reached more over 95.7%.

Abstract:In order to investigate the antioxidant and antibacterial activity of different polar parts (petroleum ether part, ethyl acetate part, n-butanol part and water part) from Manilkara zapota leaves. The DPPH radical-scavenging assay, ABTS radical-scavenging assay and FRAP antioxidant capacity assay were carried out. And the antibacterial effects of different polar parts from Manilkara zapota leaves against Bacilus subtillis, Escherichia coli and Staphylococcus aureus were studied. The results showed that the extracts obtained from ethyl acetate extraction had the highest antioxidant activities; the IC₅₀ of the DPPH radical-scavenging and ABTS radical-scavenging were (0.019±0.010) mg/mL, and the Trolox Equivalent Antioxidant Capacity (TEAC) value was (5.824±0.234) mmol/g. The ethyl acetate-extracts, at the concentration of 0.50 mg/mL, had >50% scavenging rate according to the ABTS radical-scavenging assay. The ethyl acetate-extracts also showed outstanding resistant activity against Staphylococcus aureus, the MIC and MBC were 0.313 mg/mL and 0.625 mg/mL, respectively. It was confirmed that the ethyl acetate-extracts from Manilkara zapota leaves showed outstanding antioxidant activity and antibacterial activity, and they could be used in the exploring of natural antioxidants and antibacterial agents.

Abstract:The red pigment from the seed coats of red adzuki beans was extracted by soaking in water and separated by the pressure-driven membrane technology (microfiltration, nanofiltration, etc.), and the separation processes were also optimized. The results showed that the optimal extraction conditions of pigment from seed coats were as follows: the ratio of material to liquid (mass of seed coats: volume of water) at 1∶30 （g/mL）, extraction temperature 90 ℃, extraction time 90 min, and the color value of the extracts reached 7.53. The optimized membrane separation process was the combination of microfiltration (0.22 μm) and nanofiltration membrane (NF245), with the microfiltration pressure at 0.075 MPa the membrane flux speedat 12.47 L/(m²·h), and the pigment transmission rate at 87.16%; the optimal pressure for NF was 0.3 MPa, and the stable flux was 16.06 L/(m²·h). The content of pigment in the NF concentrate increased to 810.19 mg/L and the concentrations of total phenol, total sugar and protein were further reduced. The content of anthocyanin in the purified anthocyanin freeze-dried powder was （145.80±0.17） mg/g. The color value of the purified anthocyanin was 58.08±0.09, which was 2.41 times of that before purification.

Abstract:In order to study the physicochemical properties and evaluate the biological activity of polysaccharides from white lotus receptacle, the crude polysaccharides （WLRCP） were obtained by water extraction and alcohol precipitation method, and then purified by Sevage reagent deproteinization, combined decolorization and dialysis, and then the white lotus receptacle polysaccharide （WLRP） was obtained. The physicochemical properties were determined and analyzed by infrared spectroscopy and gas chromatography. The antioxidant capacity of WLRP in vitro was evaluated by reducing capacity, scavenging ability of DPPH and OH radicals, and its immunomodulatory activities on Macrophage RAW 264.7 of WLRP were investigated. The results showed that the content of WLRP was 84.58 g/100 g with the yield of 5.29%. Monosaccharide composition analysis revealed that WLRP was a homogeneous heteropolysaccharide including rhamnose, arabinose, xylose, mannose, glucose, and galactose in a molar ratio of 1.28∶2.10∶1.00∶2.20∶2.42∶4.76, respectively. Infrared （IR） spectroscopy analysis showed that WLRP exhibited typical absorption peaks of polysaccharides. The results of in vitro antioxidant test showed that WLRP showed a good reducing power and scavenging activities on DPPH radical and hydroxyl radical. In addition, an immunological activity assay indicated that WLRP significantly promoted the production of nitric oxide, cytokines （TNF-α, IL-6, IL-1β）, when treated with then the appropriate concentrations of WLRP. 100 μg/mL WLRP could induce the secretion of NO, TNF-α, IL-6 and IL-1β to the maximum value. Compared with the blank group, the secretion of NO, TNF-α, IL-6 and IL-1β increased by 29.89 μmol/L, 84.24 ng/mL, 33.89 ng/mL and 45.96 ng/mL, respectively. The results showed that WLRP might have potential application as an immunomodulator or supplement in functional food to enhance immunity, and this sttudy provided theoretical basis for the development of white lotus receptacle resources.

Abstract:In order to improve the drying efficiency of hard shell nut products, a new type of drum catalytic infrared drying equipment was developed in this paper. On the basis of the developed equipment, the effects of technological parameters on dehydration rate, color and shell opening rate were investigated. The drying time, drying curve, drying rate curve and energy consumption of the drum catalytic infrared-hot air drying were compared with that of the single hot air drying. The results showed that the catalytic infrared temperature, distance and drum rotational speed all had significant influence on drying performance and product quality. After drum catalytic infrared pre-drying 9.5 min at the optimal radiation distance of 30 cm, radiation temperature of 450 ℃, drum speed of 1.5 r/min and then continuing to hot air drying 16 h at temperature of 43 ℃ and air speed of 3 m/s, compared with the single hot air drying （20 h）, the drying rate was significantly improved, the drying time was shortened 19.2%, the energy consumption was saved 11.6%, and the dried walnut quality was good.

Abstract:In order to explore the change law of curcumin compounds and turmeric volatile oil in the drying process, the effects of different drying temperatures （60, 80, 100, 120, 150 ℃）, time （2, 4, 6, 8, 10 h） on Curcumin compounds and turmeric volatile oil in Curcuma were studied. The selection of temperature in the actual drying process was further discussed. Curcuma was extracted by ultrasonic assisted extraction method for a certain time （0~10 h） at different temperatures （60~150 ℃）, and the volatile oil of Curcuma was extracted by steam distillation. The yield of the two was calculated respectively. The composition of the volatile oil of ginger was determined by GC-MS. The results showed that the components of curcumin and Curcuma volatile oil changed greatly during drying. In practice, the suitable treatment conditions should be selected according to the different application purposes.

Abstract:Cowpea was fermented by kefir grains. The sensory score and total acid content were used as evaluation indicators. Single factor test and orthogonal test were used to optimize the fermentation process. And the changes of flavor substances before and after fermentation were analyzed by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry （GC-MS）. The results showed that the best fermentation process conditions of cowpea by kefir grains were as follows: salt concentration 4%, kefir grains inoculation amount 1.5%, fermentation temperature 25 ℃, fermentation time 4 d. Under these conditions, the sensory score was 87 points, and the total acid content was 3.40 g/kg. A total of 72 volatile flavor substances were detected in cowpea fermented by kefir grains. Compared with the raw material, 56 new volatile flavor compounds were produced after fermentation. Except for aldehydes, the relative contents of other volatile flavor compounds increased, and the contents of alcohols and esters were higher. Compared with natural fermentation, the types and contents of volatiles were also higher after kefir grains fermentation.

Abstract:Pumpkin powder and wheat flour were used to analyze the farinographic properties, gelatinization characteristics, crystal form and crystallinity of dough, water distribution and rheological characteristics of wheat powder by measuring different addition levels of pumpkin powder. The results showed that the stability time, tolerance index, bandwidth and gelatinization characteristics of the dough were significantly decreased with the increasing of the pumpkin powder content （P<0.01）. The storage modulus and loss modulus first decreased and then increased, while the dough elasticity first increased and then decreased.The content of weakly bound water increased gradually. When the addition amounted to 15%, the crystallinity of starch in dough reached the maximum of 23.9%. In summary, appropriate addition of pumpkin powder could reduce gluten protein concentration, inhibit starch gelatinization characteristics, and improve dough elasticity, thereby could improve farinographic properties and quality characteristics.

Abstract:In this paper, the formation mechanism and characteristics of egg yolk gel were introduced,and the effects of different influencing factors on the formation of egg yolk gel were summarized. The common improvement methods of egg yolk gel were expounded, and its application was also prospected.

Abstract:In order to understand the subspecies systematically, the naming process, biological characteristics, mechanism of food poisoning, disinfection and detoxification of Pseudomonas cocovenenans subsp. farinofermentans were reviewed, providing support for food safety supervision and emergency handling of food poisoning incidents. The research direction in the future is propected.

Abstract:In this paper, the formation mechanism, detection methods and the potential strategies to reduce acrylamide concentration were reviewed. And it will be helpful to provide theoretical reference for controlling the formation of acrylamide in foods.

Abstract:Summarized the lower processing properties of PSE like poultry meat by adding non meat ingredients includding starches, carrageenans, soy protein concentrates, egg albumin, collagen, oils, salt and phosphate. The technologies which were used to improve the protein functional properties of PSE-like poultry meat were also discussed. The technologies included high pressure processing, high-intensity ultrasound processing, pulsed electric field treatment, nonenzymatic glycation with glucosamine, enzymatic glycosylation catalyzed by transglutaminase, and isoelectric solubilization/precipitation processing. And the development direction of these methods was prospected.

Abstract:In this article, the process of the PET aseptic filling technology of beverage was summarized, and research progress of the PET aseptic filling process and equipment was analyzed. The aim of this article was to provide relevant basis for the application and optimization of the PET aseptic filling technology in the beverage industrial production.

Abstract:In this paper, the development of high-value by-products and biorefinery of wine lees are summarized. On the basis, the reasons of industrialization of wine lees recycling in China were analyzed, and the solution were put forward. Valorization of wine lees could lead to highly efficiency bioprocesses and promote the clean production of wine industry.

Abstract:13 nutrition components were used as as quality evaluation index, methods of principal analysis and subordinate function were applied to comprehensively evaluate the quality of commercial Auricularia auricular from 15 production area, and clustering analysis was used to classify Auricularia auricular quality. The results showed that 4 principal components were extracted from 13 nutrient components, and their cumulative contribution rate was 81.52%, which could reflect the comprehen-sive information of the quality of Auricularia auricula better. The contents of iron, zinc, total fatty acid, crude polysaccharide and ash could be used as indexes for the comprehensive quality evaluation of Auricularia auricula from 15 producing areas. The quality of Auricularia auricula in the 15 producing areas was evaluated by membership function method, and cluster analysis divided the nutritional quality of them into four categories.