Abstract:In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.

Abstract:Objective:This study contributed to overcoming the disadvantages of hydrophobicity of CBD broad-spectrum oil and poor stability caused by oil coalescence.Methods: CBD broad-spectrum oil was dissolved in five kinds of solvents, and two kinds of solvents with better solubility were obtained by the appearance of the solution. The solubility of broad-spectrum oil in two solvents was determined by UV spectrophotometry at 313~363 K, and the solvent with the highest solubility was obtained. In this solvent, the solubility of CBD broad-spectrum oil was determined at 313~353 K to correlate the Apelblat model. The number of oil drops of CBD broad-spectrum oil with different concentrations and tween dispersant with different volume fractions were observed.Results: The two solvents with good solubility were caprylic capric triglyceride (CCT) and 1,2-propanediol. At the same temperature, the solvent with the highest solubility was CCT. Under CBD-CCT, the correlation coefficient (R2) of Apelblat model is more than 0.98, the relative deviation (RD) is less than 2.78%, and the root mean square error (RSMD) is 4.1×10-3. The relationship between molar solubility and temperature is in accordance with Apelblat model. When the mass concentration of CBD-CCT was 170 mg/mL, with and Tween 80 dispersant with 10% volume fraction added, the highest anti coalescence and stability of the system was found.Conclusion: CBD-CCT can be in a stable state and has positive significance in the preparation and storage of CBD food and health products.

Abstract:bjective:The pyrolysis transfer rate of aglycones from 7 kinds of glucosides added to cigarette paper in mainstream and sidestream smoke was studied.Methods:5methylfurfuryl alcohol glucoside, menthol glucoside, anisyl alcohol glucoside, leaf alcohol glucoside, phenylethanol glucoside, ethyl vanillin glucoside and vanillin glucoside were applied to the surface of cigarette paper and inject into cigarette according to the 0.01% of the weight of cut tobacco respectively. The transfer rates of aglycones in mainstream smoke and side stream smoke were determined under two kinds of flavoring Methods. On this basis, the transfer rules of seven aglycones in mainstream smoke and sidestream smoke were studied when the concentration of 0.001%,0.010%and 0.050% was applied to cigarette paper.Results:In mainstream smoke, the transfer rates of seven aglycones in cut tobacco were higher than those added to cigarette paper, but the opposite was true in sidestream smoke; 5methylfurfuryl alcohol had the highest transfer rate of aglycones in mainstream smoke and sidestream smoke, and menthol had the lowest transfer rate, followed by leaf alcohol, anisyl alcohol, phenylethanol, ethyl vanillin and vanillin. Under the condition of 0.001% addition, the transfer rates of seven aglycones in mainstream and side stream smoke were 0.27%~1.24% and 0.42%~1.71% respectively,0.010%addition were 0.38%~1.87% and 0.54%~2.52% respectively, 0.050% addition were 0.31%~1.56% and 0.47%~2.19%respectively.Conclusion:The transfer rates of seven aglycones in side stream smoke were higher than those in mainstream smoke at three additive gradients, the transfer rates of aglycones in mainstream and side stream smoke showed a trend of first increasing and then decreasing with the increase of addition.

Abstract:Objective:This study aimed to improve the production technology and flavor of Chinese beef sauce.Methods:Compared with traditional static curing, the effects of breathing rolling curing on volatile components of beef were analyzed by SPME/GC-MS.Results:The main aroma components of the beef in breathing rolling and curing process were the same as those in traditional static state, which were mainly aldehydes, hydrocarbons, alcohols, esters and ketones, among which the representative substances were benzaldehyde, anisene, cineol, eugenol acetate and 2-butanone. There were some differences in the types and relative contents of volatile substances, among which the number of hydrocarbons was significantly higher than that of other substances. There were 23 kinds of hydrocarbons in the traditional static pickled beef, and only 11 kinds of hydrocarbons in the breathing rolling pickled beef were significantly lower than that in the control group. The relative content of aldehydes, as the main flavor source of the sauce beef, was significantly higher than that of other substances, which were 37.48% and 34.28% in the two curing Methods, respectively. The alcohols in soy beef mainly come from spicy seasoning. The ester compounds in beef were increased and their relative contents were also increased with the breathing rolling and kneading curing. The results of GC-MS analysis showed that there was significant difference between the aroma characteristics of the beef processed by breathing rolling curing and traditional static curing.Conclusion:SPME/GC-MS can be used to analyze and compare volatile substances in beef with different curing Methods.

Abstract:Objective:This study aimed to estimate the nutritive value of wild and cultivated Morchella in Northern Shaanxi.Methods:Morchella fruiting bodies wildly growing in Northern Shaanxi and cultivated in three models (greenhouse, plastic shed and understory) were used to analyze the difference in the main nutrition components.Results:In terms of crude protein, crude fat, crude fiber and water content, all cultivated Morchella were slightly higher than those in the wild. Moreover, the amino acid content of cultivated Morchella was also higher and the amino acid ratio of understory was the most reasonable. Both the wild and the cultivated were rich in unsaturated fatty acids, and the content of unsaturated fatty acids was significantly higher than that of saturated fatty acids. Unsaturated fatty acids were mainly oleic acid and linoleic acid. Both the wild and the cultivated were rich in mineral elements, but the content of mineral elements in the wild Morchella was more abundant.Conclusion:The nutritional value of the cultivated Morchella was not lower than that of the wild Morchella in Northern Shaanxi, but had slightly difference due to cultivation models.

Abstract:Objective:To explore the effects of organic acids on tobacco pH and flue gas pH.Methods:34 kinds of single-grade tobacco and 11 kinds of finished cigarettes were taken as the research objects, and their non-volatile organic acids, tobacco pH, and the pH of mainstream smoke total particulate matter were measured respectively. Grey correlation analysis and principal component analysis were used to analyze the correlation between organic acids and pH.Results:The results of grey correlation analysis show that oxalic acid, palmitic acid, malic acid and oleic acid have a relatively large influence on the pH of single-grade tobacco; Palmitic acid, malic acid, linolenic acid and oxalic acid have a relatively large impact on the pH of cigarette cut tobacco; Malic acid, palmitic acid, linolenic acid and oxalic acid have relatively large effects on the pH of mainstream smoke total particulate matter of the cigarettes.Conclusion:Comprehensive analysis shows that malic acid and oxalic acid have a greater influence on the pH of single-grade tobacco, and malic acid and palmitic acid have a greater influence on the pH of cigarette cut tobacco and the pH of mainstream smoke total particulate matter.

Abstract:Objective:This study aimed to develop a method of rapid detection of tetracyclines including tetracycline, oxytetracycline, aureomycin and doxycyclin in aquatic products with deep eutectic solvents (DES) extraction and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).Methods:Different parameters of DES, such as the types of solvents, molar ratio of solvents, water content, and pH value were optimized.Results:The optimum deep eutectic solvent conditions for the medicament analysis of four tetracyclines in aquatic products were choline chloride-glycerol combination(molar ratio 1∶4) with 90% moisture content and 0.1% formic acid. Under the control of these condition, the four types of tetracyclines could be significantly separated, with a linear correlation of 0.999 4 in the mass concentration range of 5.0~200.0 ng/mL and LOD of 20.0 μg/kg. The recovery of each target component ranged from 82.2% to 102.8%, and the RSD was less than 10%. The analytical method developed was used to detect four kinds of tetracyclines in different samples including 13 batches of commercially available aquatic products, one quality control (QC) sample, and one international proficiency testing sample. The result indicated that oxytetracycline and doxycycline could be detected in one batch of shrimp sample from the market with a concentration of 64.8 μg/kg, and 25.4 μg/kg, respectively, while the content of tetracyclines in QC sample and international proficiency testing sample were all within the limits of given characteristic values.Conclusion:The novel DES-UPLC-MS/MS method developed is feasible to both the qualitative and quantitative analysis of the tetracyclines in aquatic products, which an advantage of simple pre-processing and high accuracy and efficiency.

Abstract:Objective:A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for rapid determination of empagliflozin, linagliptin, saxagliptin and alogliptin in health foods.Methods:Target compounds in samples were ultrasonically extracted by methanol, separated by reverse liquid chromatography and detected by electrospray ionization (ESI) using multiple reaction monitoring (MRM) mode. The quantitation was carried out by external standard method of matrix calibration curve.Results:Good linear relationship displayed in the concentration range of 2~100 μg/L for saxagliptin and alogliptin, with the limits of quantitation (LOQs) of saxagliptin and alogliptin of 0.10 mg/kg. At three spiked concentration levels of 0.1, 0.2 and 1.0 mg/kg, the recoveries were 79.2%~113.0%, with relative standard deviations (RSDs) of 0.9%~8.4%. The linear ranges of empagliflozin and linagliptin were 20~500 μg/L with LOQs of empagliflozin and linagliptin were 1.00 mg/kg. The recoveries were 77.5%~111.1% with relative standard deviations(RSDs) of 2.5%~9.4% at three spiked concentration levels of 1.0, 2.0 and 10.0 mg/kg.Conclusion:The method is simple, rapid, accurate and suitable for identification and determination of 4 anti-diabetic medicines in health foods.

Abstract:Objective:In order to established a non-destructive, rapid and efficient method for detecting the moisture content of rice. Methods:This study, 161 rice samples were collected from 5 different regions were studied by near infrared spectroscopy combined with stoichiometry. By eliminating abnormal spectra and preprocessing the spectra, the prediction model of rice moisture content was established by partial least squares regression. Results:15 abnormal spectrum samples were eliminated using the method of principal component analysis combined with mahalanobis distance. The best spectral pretreatment was to eliminate the constant offset. The prediction model R2CAL established in the training set was 0.994 3, root mean square error of calibration (RMSEC) was 0.21%, R2CV was 0.993 6, and root mean square error of cross validation (RMSECV) was 0.32%, which indicated that the cross-validation of the prediction model had high accuracy in predicting sample moisture content. The prediction model was tested with the validation set samples. The validation determination coefficient R2VAL of the model validation set was 0.980 1, the root mean square error of prediction (RMSEP) was 0.36%, and the relative percent deviation (RPD) was 7.14, which indicated that the prediction model had high prediction accuracy for the unknown samples. The P-value (two-sided) of the mean equation T-test of the measured and predicted values of the samples in the validation set was 0.879, and the difference between the measured and predicted values of the samples in the validation set was not significant, indicating that the prediction results of the prediction model were highly reliable. The error between the predicted value and the measured value of the verification set samples was within ±1%, and more than 90% were within ±0.5%. Conclusion:The established rice moisture prediction model can be applied to actual production, and it provides a non-destructive, rapid and high-accuracy detection method for the inspection of rice harvesting and storage.

Abstract:Objective:In order to increase the added value of crayfish by-products.Methods:With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction temperature were optimized, and the composition of volatile flavor compounds was analyzed.Results:The optimal extraction conditions were equilibrium time 0 min, extraction temperature 75 ℃, extraction time 50 min, addition of sodium chloride 30% with 50/30 μm DVB/CAR/PDMS solid phase microextraction head. Under these conditions, a total of 34 volatile flavor compounds, including 5 alcohols, 12 aldehydes, 5 alkanes, 5 aromatic, 5 heterocyclic compounds and 2 esters, were detected in the crayfish boiled liquid. The total peak area was 5.54×108, and the comprehensive score was 95.47. The relative error between the experimental results and the predicted value was 4.53%.Conclusion:The 34 volatile flavor compounds can be extracted from the crayfish boiled liquid by headspace solid phase microextraction.

Abstract:Objective:To solve the problem of low breaking rate and low kernel rate of walnut.Methods:According to the principle of walnut breaking shell, the material mechanism, breaking mechanism and transmission mechanism of walnut breaking shell were designed.Results:the breaking rate of walnut was 100% and the whole kernel rate was 77.58%.Conclusion:Walnut shell breaker designed by experiment is simple in structure, convenient in operation, economical and safe.

Abstract:Objective:This study aimed to improve the hot air utilization efficiency of the existing vermicelli drying room.Methods: Using the k—?turbulence model as the theoretical model for the simulation analysis of the drying room, the core component of the automated production line, the Fluent software is used to simulate the drying room, and the movement characteristics and flow velocity distribution of the air in the drying room were obtained.Results:The structure of the drying room was optimized and drainage pipes were added. The initial plan was 120.83% faster than the original drying box in the direction perpendicular to the vermicelli drying plate. The cross-sectional shape and size of the drainage pipe were further optimized. The average speed at the outlet position of the drainage pipe with cross-section of 200 mm×200 mm was increased by 19.2% compared with the first optimized scheme, and the coefficient of wind speed unevenness has decreased by 8.89%.Conclusion:After optimization, the hot air utilization efficiency of the drying room, and the wind speed uniformity performance at each outlet are improved.

Abstract:Objective:In order to improve the efficiency of path optimization of multi station food sorting robot, a path planning scheme of food sorting robot based on improved chicken swarm optimization algorithm is proposed.Methods: The two-level path planning model of multi station food sorting robot was constructed by fully consider the optimal picking position of the robot at a single station and the shortest moving distance of the robot between multiple stations. The improved chicken swarm optimization (ICSO) algorithm was designed. The density peak clustering algorithm was used to cluster the population of ICSO, and the individual coding mode and the evolution update mechanism were redefined. Finally the ICSO was used to solve the double-layer model of path planning, so as to solve the shortest path of food sorting and robot movement.Results: Compared with other path planning Methods, the total path was shortened by 7.3%~16.7% and the running time was reduced by 8.14%~39.33%.Conclusion: The proposed scheme improves the path planning efficiency of food sorting robot and has good practical application value.

Abstract:Objective:To solve the difficulty of head and tail orientation in crayfish mechanized treatment.Methods:A crayfish head and tail orientation method was proposed by using the difference of crayfish head and tail shape, which was composed of a roller conveying and grading mechanism. The morphological parameters and orientation mechanism of crayfish were analyzed, then a simple head and tail orientation test device was designed and manufactured; Taking the orientation success rate (head down capture rate and tail down pass rate) as the evaluation index, the effects of capture net angle, orientation slot width and mesh size on the head and tail orientation of crayfish were explored.Results:With the increasing of mesh angle and mesh size, the capture rate increased and the passing rate decreased; With the increasing of the width of the directional groove, the capture rate decreased and the passing rate increased; The optimal parameters of the angle of capture net was 55°, the width of directional groove was 4 cm and the mesh size was 12 mm.Conclusion:The design of head and tail orientation device for crayfish is feasible.

Abstract:Objective:Study on broken characteristics of brown rice in rice milling chamber.Methods:The mechanical tests of brown rice were carried out by universal material testing machine, and the breaking cracks were observed by digital microscope.Results:Brown rice will undergo the alternating process of yield stage and strengthening stage until fracture. Under the action of extrusion load, cracks were generated at the internal microvoids, and the rapid propagation of cracks caused the breakage or fracture of rice grains. Under three-point bending and shear loads, cracks were generated from the bottom of the support end and extended to the front. The compressive deformation resistance of brown rice was the largest, followed by the three-point bending deformation resistance, and the shear deformation resistance were the smallest. Compared with extrusion load, the breaking strength and breaking energy of brown rice under three-point bending and shear load were smaller.Conclusion:When designing the structure of rice mill, the influence of bending and shearing on brown rice should be minimized. Mechanical properties of japonica brown rice are better than indica brown rice under the same conditions.

Abstract:Objective:An occlusion simulation device based on multi-link structure was developed for occlusion simulation test.Methods: The feasibility of using multi-link structure to reconstruct human oral occlusal trajectory was analyzed. Based on the multi-link structure, the mechanism of the occlusal simulation device was designed. Solidworks software was used to simulate the movement trajectory of the device, and the effectiveness of the occlusion simulation device was verified by experiments.Results:The maximum opening distance of the occlusion simulation device was 50 mm. The maximum bite force of carrot was 65.77 N, and the minimum was 2.05 N of tofu. The results of occlusion simulation test were positively correlated with those of sensory evaluation test, which verified the effectiveness of occlusion simulation device.Conclusion:The occlusion simulation device could effectively simulate the bite in vitro, and its force measurement results could be used to study food texture.

Abstract:Objective:In order to solve the problem of poor stability, high cost and small gas flow of ternary gas mixing equipment.Methods:A ternary gas mixing system based on the ideal gas law and Dalton?s law of partial pressure was proposed, and the system calculated errors and adjusted parameters by the designed algorithm, and adopted the connection of cylinder, sensor and so on.Results:After adjusting the mixing according to the relative deviation, the average relative deviation of the gas concentration of CO2and O2was 0.86% and 0.75% respectively, and the gas concentration accuracy met the technical requirements of ＜1%, and the high-precision gas mixing of the ternary gas can be better achieved.Conclusion:The system can realize rapid and stepless regulation of ternary gas, and high-precision continuous mixing.

Abstract:According to the current situation of food packaging design of Yan?an special products, using the research method of cultural gene, the genetic elements of Yan?an cave culture are interpreted from seven dimensions: modeling structure, material texture, color features, decorative details, construction technology, history and culture, and folk customs, it also discusses the design strategy of the translation design in the Yan?an special products food packaging. By deeply excavating the profound cave dwelling culture in Yan?an area, combining with modern aesthetic ideas, the cultural gene is extracted and translated into the packaging design of local specialty food, which is helpful to display its regional characteristics and cultural connotation, and to promote the local economic development and cultural communication. The results of the study realize the inheritance of regional culture and innovation of food packaging.

Abstract:Objective:This study aimed to meet the systematic demands of tea consumers and manufacturers for packaging design.Methods:Based on the research method of online comments, the Houyi collector is used to capture the evaluation data of tea packaging online shopping on the Jingdong platform, and 5 560 comments totaling 280 876 words are obtained. The comment text was pre-processed, and then the semantic analysis was constructed, including Chinese word segmentation and key extraction, including vocabulary, construction of core semantics and other steps. Based on grounded theory, text coding, open coding, main axis coding, selective coding were performed on the effective review text, so as to construct the theoretical model of tea packaging optimization design and carry out the theory saturation test.Results:Packaging characteristics, capacity, packaging material and quality are important factors in the process of tea packaging design.Conclusion:The core category elements of the theoretical model can be applied to the packaging design of white tea and wulong tea, which effectively meets the systemic needs of consumers and manufacturers, and has good application value.

Abstract:Objective:To study packaging design from the perspective of consumers' emotional experience and explore interactive packaging design that can not only meet consumers' practical functions but also meet consumers' emotional needs.Methods:Starting from the overview of interactive packaging design based on emotional experience, combined with the expression principles of practicability, integrity and emotional sustainability of interactive packaging design, the construction of interactive relationship of interactive packaging design was studied in three results sensory stimulation, opening mode and blending of emotion and scene.Results:The interactive packaging design, which pays attention to the response principle and sensitive characteristics of packaging materials, and uses rapid response code, electronic components and augmented reality technology, can enhance consumers' emotional experience.Conclusion:Packaging design should reasonably implant interactive elements, close the relationship between consumers and products, and empower the sustainable development of packaging industry.

Abstract:Objective:To find a new and effective fresh storage method for truffles.Methods:Set 80% O2+20% CO2 (AMAP1), 60% O2+40% CO2 (AMAP2), 40% O2+60% CO2 (AMAP3), 10% O2+90% CO2 (AMAP4) 4 air-conditioned groups and a control group of natural air without encapsulation (CK), stored at 4 ℃, regularly check the nutritional quality and physio-chemical indicators of truffles during storage, the microstructure of truffle fruit bodies was observed at 0, 14, 28 d.Results:The CK group spoiled rapidly within 7 days after harvest, and the quality dropped sharply. The truffles treated with AMAP4 had high weight loss and increased degradation of vitamin C. The appropriate initial gas ratio could not only delay the respiratory peak, but also maintain soluble solids and vitamin C content and inhibit softening, reduce weight loss and delay the effect of spoilage on quality, and also reduce the damage of malondialdehyde, polyphenol oxidase and cellulase to truffle fruiting bodies, thereby maintaining the relative integrity of the microstructure and ensuring the normal physiological functions of truffles.Conclusion:The truffles treated with AMAP3 have the best fresh-keeping performance.

Abstract:Objective:In order to improve the quality of cantaloupe production and shorten the drying period.Methods:Use different blanching time (0.5, 1.0, 1.5, 2.0, 2.5 min), impregnation liquid (0.1%, 0.2%, 0.3%, 0.4%, 0.5% citric acid solution) to pretreat cantaloupe slices, and study different hot air temperature (35, 45, 55, 65, 75 ℃), air velocities (0.5, 1.0, 1.5, 2.0,2.5 m/s), and slice thicknesses (2, 4, 6, 8, 10 mm) on the hot air drying characteristics and moisture diffusivity coefficient of cantaloupe slices, different thin-layer drying mathematical models were fitted.Results:0.4% citric acid pretreatment yields the best quality dried product, and the temperature and thickness influenced slice drying significantly. There was no constant drying stage in cantaloupe slices drying with the effective moisture diffusivity coefficients of 1.134 8×10-7~4.908 0×10-7 m2/s and activation energy of 28.15 kJ/mol.Conclusion:The optimal hot air drying process of cantaloupe slices drying is as followed: hot air temperature of 55 ℃, air velocities of 2.0 m/s, slice thickness of 6 mm, under the conditions, Page model has the highest R2 value and the lowest root mean square error, which is more suitable for evaluating the moisture removal law of hotair drying of cantaloupe slices.

Abstract:Objective:The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage.Methods:Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results:The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased showing linear relationship to the storage temperature. During cold or frozen storage, the total protein content was extremely significantly positively correlated with the contents of total sulfhydryl and free sulfhydryl (P＜0.01), while negatively correlated with surface hydrophobicity and carbonyl value (P＜0.01). The surface hydrophobicity was extremely significantly positively correlated with carbonyl value (P＜0.01), while negatively correlated with the contents of total protein, total sulfhydryl and free sulfhydryl (P＜0.01).Conclusion: The degree of protein oxidation of buffalo meat stored at -60 ℃ was the lowest, with the quality characteristics of buffalo meat maintained better, and its fresh-keeping effect was better than that of buffalo meat stored at 4 ℃ and -18 ℃.

Abstract:Objective:In order to explore the effect of an external electrostatic field on the growth of ice crystals during food freezing.Methods:Based on the classic Kobayashi model of phase field method, the free energy density of electric field was introduced into the phase field model. Used the five-point difference scheme in the finite difference method to discretize the partial differential equation, the simulation and visualization of ice crystal growth were realized by programming.Results:The results showed that the simulation results were consistent with other simulation results and experimental results, and the ice crystal morphology had a typical sixfold symmetry; With the increase of electric field intensity, the growth rate of main branches and nucleation growth of ice crystals were inhibited.Conclusion:In the process of quick-frozen food preservation, adding a certain electric field strength will reduce the formation of ice crystals, and retain the quality and flavor of food as much as possible.

Abstract:Objective:To explore the application ability of machine vision and electronic nose fusion method in fruit and vegetable maturity detection, and realize the detection of different maturity of tomato.Methods:Based on machine vision and electronic nose acquisition system, a tomato maturity detection method based on multi-source information fusion was proposed. Based on 6 color features screened by machine vision and 10 odor features screened by electronic nose, the least squares support vector machine model for tomato maturity detection was established. The feasibility of this method is verified by comparing the fusion method with single method.Results:Compared with the single detection method, the multi-source fusion method improves the accuracy of tomato maturity recognition, tomato hardness and lycopene prediction.Conclusion:The multi-source fusion method improves the detection ability of fruit and vegetable maturity to a certain extent.

Abstract:Objective:Exploring the microwave drying characteristics of pork and optimizing the microwave drying process of meat.Methods: microwave drying equipment with microwave frequency of 2 450 MHz and microwave output power of 70, 140, 210, 280, 350, 420 W were used for microwave drying of pork with dry mass of 20, 25, 30 g in this paper; Five classical thin-layer drying models were selected for non-linear fitting of drying data,R2(coefficient of determination) and RMSE (root mean square error) were used as evaluation indexes to screen the best drying model.Results:The Logarithmic model was the best model for microwave drying of pork. The average energy consumption per unit of pork microwave drying was 10.89 MJ/kg, and the microwave drying efficiency was 20.72%.Conclusion:The best model for microwave drying of pork is the Logarithmic model, pork mass of 25 g, microwave power of 210 W, can significantly reduce the average unit microwave energy consumption, and improve the efficiency of microwave drying.

Abstract:Objective:This study aimed to compare the differences of volatile components in flower buds of Zingiber mioga after drying and freezing.Methods:Volatile components in flower buds of Z. mioga was determined by headspace solid phase microextraction Gas Chromatography-Mass Spectrometer(HS-SPME-GC-MS) after drying and freezing, and the relative content was calculated by peak area normalization method.Results:Drying and freezing treatment had a significant effect on the volatile components of Z. mioga flower bud. A total of 152 volatile components were identified in fresh, frozen and dried Z. mioga flower bud, containing a variety of volatile pharmacodynamic components, mainly olefins, including β-phellandrene, α-Hmulene and levorotatory-β-pinene, and their relative content was high. After drying and freezing, the amount of volatile components in Z. mioga flower bud decreased significantly. The relative content of olefins in fresh and frozen samples was higher, and the relative content of olefins and alcohols after drying was higher. After drying and freezing treatment, 25 volatile components were retained, and new volatile components appeared, giving the dried and frozen Z. mioga flower bud a unique flavor.Conclusion:Fresh, dried and frozen Z. mioga flower bud contains more physiologically active components. Compared with freezing treatment, drying treatment has a greater impact on the relative content and composition of volatile components in Z. mioga flower bud. In actual production, appropriate treatment conditions are selected according to the application purpose.

Abstract:Objective:In order to improve the detection effect of egg linear and reticular cracks.Methods:As the low convergence efficiency of Grasshopper optimization algorithm (GOA) in solving high-dimensional complex optimization problems, an improved fuzzy cmeans algorithm (FCM) was designed to classify locust population. The adaptive extreme value reverse learning and coding mutation update mechanism were designed to expand the depth search space and global optimization ability of the algorithm. The improved GOA was used to optimize the parameters, and the improved canny operator was used for egg crack detection.Results:The results showed that the missed detection rates of egg linear crack and mesh crack were improved by about 21.4%~31.2% and 63.2%~69.7% respectively, which was better than other algorithms.Conclusion:This method can effectively improve the accuracy of egg crack detection.

Abstract:Objective:This study aimed to explore the preservation conditions and quality changes of sweet potato leaf sauerkraut fermented by lactic acid bacteria.Methods:After vacuum packaging, the pH value, lactic acid content, nitrite content, colony number, color difference and sensory score of sweet potato leaves were compared under four different kinds of storage conditions, including 25 ℃ at room temperature, 4 ℃ at low temperature, 4 ℃ after pasteurization at 80 ℃-15 min, and 4 ℃ after pasteurization at 85 ℃-10 min.Results:When stored at 25 ℃, the luminance decreased the fastest, and the color became darker at 60 days. The number of yeasts was the most after 30 days at 4 ℃, and the number of lactic acid bacteria was the most after 45 days; After pasteurization for 90 days at 80 ℃-15 min, the number of Escherichia coli was the least, and the sensory score reached the edible threshold. After pasteurization for 75 days at 85 ℃-10 min, the total number of bacteria was the least and the sensory score was qualified; pH value was negatively correlated with nitrite, and positively correlated with L value and sensory score; Lactic acid bacteria were positively correlated with yeast; E. coli and total bacteria, and the sensory score was the largest in the first principal component.Conclusion:After pasteurization at 80 ℃-15 min and storage at 4 ℃, the main microorganisms were lactic acid bacteria, with other indicators met the safety standards, and the sensory quality was stable. This condition is more suitable for the storage of pickled cabbage with lasting for 90 days.

Abstract:Objective:The refining parameters of isoflavones from Puerariae flos were optimized by using HPD-100 macroporous adsorption resin, and its in vitro lipid-lowering effects were evaluated. Methods:The optimized refine parameters of isoflavones from Puerariae flos were studied by macroporous adsorption resin, and the lipid-lowering effects of isoflavones from Puerariae flos were evaluated by pancreatic lipase enzyme activity, pancreatic cholesterol esterase enzyme activity and micellar cholesterol solubility. Results:Adsorption parameters: Puerariae flos isoflavones were adsorbed with concentration of 100 mg/mL, pH 6.0 and upper column volume of 20 mL. Desorption parameters: the adsorption resins were washed by 70% ethanol with pH 5.0 at flow rate of 2.0 mL/min. The purity of refined Puerariae flos isoflavones were 81.47%. The inhibition ratio on pancreatic lipase enzyme, pancreatic cholesterol esterase enzyme and micellar cholesterol solubility were 40.73%, 52.32% and 46.17%, respectively, and these were increased by 26.65%, 47.46% and 37.53% respectively, compared with not refining. Conclusion:Puerariae flos isoflavones showed lipid-lowering effects by inhibiting pancreatic lipase enzyme activity, pancreatic cholesterol esterase enzyme activity and micellar cholesterol solubility.

Abstract:Objective:To make up for the lack of research on the extraction technology, fatty acid composition, and physical and chemical properties of Canavalia gladiata oil in China, and provide technical support for the development and utilization of Canavalia gladiata oil.Methods:The process parameters of extracting Canavalia gladiata oil with n-hexane were optimized. Gas chromatography-mass spectrometry (GC-MS) was used to analyze and determine the type and content of fatty acids in Canavalia gladiata oil.Results:The best extraction conditions for the Canavalia gladiata oil were as follows: the ratio of liquid-to-material was 25∶1 (mL/g), the temperature for extracting was 70 ℃, the time for extracting was 2 h. Under these extraction conditions, the extraction rate of the Canavalia gladiata oil was 3.12%. 9 kinds of fatty acids were analyzed and determined by GC-MS method, of which 3 kinds of fatty acids were mainly palmitic acid, oleic acid and linoleic acid, which accounted for about 85.29% of the total fatty acids, and unsaturated fatty acids were 89.12%. The content of saturated fatty acid was 10.88%, the content of monounsaturated fatty acid was 72.53%, the content of diunsaturated fatty acid was 12.76%, and the content of triunsaturated fatty acid was 3.83%.Conclusion:Canavalia gladiata oil was dominated by unsaturated fatty acids, oleic acid content was the highest, The types of fatty acids were similar to soybean oil, but the ratio was different, and the physical and chemical properties were similar to common peanut oil and soybean oil.

Abstract:Objective:Cinnamaldehyde was encapsulated in the liposome.Methods:Cinnamaldehyde was selected as the research object and the cinnamaldehyde liposomes were prepared by ethanol injection method. The effects of phospholipid concentration, ratio of phospholipid to cholesterol, ratio of phospholipid to cinnamaldehyde and injection velocity on the encapsulation efficiency, particle size and polydispersity index (PDI) of cinnamaldehyde liposomes were investigated, and the process was optimized by response surface method with the encapsulation efficiency as the index.Results:The optimum preparation conditions of cinnamaldehyde liposomes were as follows: the phospholipid concentration was 2.69 mg/mL, the ratio of phospholipid to cinnamaldehyde was 6.73, and the ratio of phospholipid to cholesterol was 5.79. Under the control of these conditions, the encapsulation efficiency of cinnamaldehyde liposome was 82.37%, and the particle size and zeta potential were 113.89 nm, and-29.07 mV, respectively. After 4 weeks of storage at 4 ℃, it still has a high encapsulation efficiency and good stability.Conclusion:Cinnamaldehyde liposomes with small particle size, high encapsulation efficiency and stable properties could be prepared by ethanol injection method.

Abstract:Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread was determined, which can effectively characterize the fermentation degree of bread; The results show that the accuracy of the prediction model based on BP neural network is 88.41%.Conclusion:The model can accurately determine the degree of bread fermentation and effectively improve the quality consistency in industrial bread production.

Abstract:Objective:Meets the requirements of no overshoot in the response of the liquor blending control system, and eliminate the influence of system time lag on its control effect.Methods:An algorithm of liquor blending control based on variable universe fuzzy-Smith was proposed. Analyzed the control process and characteristics of the system and establish an approximate mathematical model. Quoting Smith predictor to compensate for the time lag in the system, utilizing the characteristics of fuzzy control to solve the problem of inaccurate system mathematics model, combined with the variable universe method to eliminate the shortcomings of conventional fuzzy control method with steady-state errors due to the poor accuracy. The algorithm was simulated by Matlab.Results:Compared with PID-Smith and fuzzy-Smith control algorithm, on the premise of ensuring that there was no overshoot in the system response, and the proposed algorithm had faster adjustment speed and better robustness.Conclusion:The variable universe fuzzy-Smith algorithm can realize the precise control of the flow of the liquor blending control system.

Abstract:Objective:This study aimed to increase the added value of Yanbian yellow cattle fat.Methods:Using immobilized lipase Lipozyme RM IM as a catalyst, and tallow fatty acid ethyl ester (self-made by ethanol hydrolysis) and glycerol as raw materials to prepare 1,3-diglyceride, using nuclear magnetic resonance to investigate the effect of lipase addition, substrate molar ratio, reaction time and reaction temperature on the content of 1,3-diglyceride in the crude reaction mixture. The changes in fatty acid composition of the tallow and diglyceride products was clarified before and after the alcoholysis and transesterification.Results:The best conditions for the synthesis of 1,3-diglycerides were the addition of 1% (mass fraction) of lipase Lipozyme RM IM, with the molar ratio of substrate of 2∶1, and reaction for 6 h, at 50 ℃. Under the control of those conditions, the production rate of 1,3-diglycerides was 72.5%, and the yield of glycerides was 77%; the purity increased to 90.79% after purification. After testing, compared with crude oil (flavored tallow), the content of linoleic acid and oleic acid in the diglyceride product increased by 13.65% and 6.47%, respectively, and the degree of saturation decreased by 7.17%.Conclusion:the preparation of 1,3-diglycerides from Yanbian Yellow Cattle fat changes not only the glyceride structure, but also the fatty acid composition of cattle fat and reduces the saturation. This experiment enables the high-quality utilization of Yanbian Yellow Cattle fat.

Abstract:Objective:The effect of microwave heating on nutrition and flavor composition of crayfish was investigated.Methods:After pre-treatment, the nutrition and flavor changes of crayfish without microwave treatment, 210 W microwave and 350 W microwave treatment for 5 min were analyzed respectively.Results:The results showed that low power microwave treatment did not significant affect the crayfish water content, which was obvious loss under the condition of 350 W microwave. In dry samples, the microwave power had no significant effect in crude ash, while the total sugar and crude fat was affected with a decrease tendency. However, the microwave power significantly increased the crude protein content. Microwave heating had a significant effect on the unsaturated fatty acids in crayfish, and the contents of total amino acids and essential amino acids decreased with the microwave power increase, with a high nutritional value maintained. With the increase of microwave power, the contents of flavor components in crayfish decreases, such as umami amino acids, sweet amino acids and flavored nucleotides. Both the taste activity value and the equivalent umami concentration were lost obviously.Conclusion:Microwave heating treatment can cause the nutrient loss of crayfish, in an acceptable range. However, microwave power cna significant decrease the fresh flavor and taste of crayfish, showing a linear trend.

Abstract:Objective:To solve the problem of low accuracy of tobacco grading. Methods:An improved tobacco leaf grading model based on convolutional neural network was proposed. According to the VGG16 network structure, the network model was built in a custom way. The traditional convolution was replaced by the hole convolution, which increased the image receptive field while avoiding. The loss of image features was changed, and the activation function was changed to Leaky_relu. The data distribution was corrected, and the hard saturation problem of the ReLU function was solved. 41 levels of tobacco leaf pictures were used for testing. Results:The grading accuracy rate of the test algorithm was 95.89%, which was 10.46% higher than the traditional SVM algorithm, and 7.87% higher than the classic VGG16 algorithm. The loss rate finally converged to 0.13. Conclusion:Compared with the original model and traditional feature extraction Methods, this algorithm has improved the accuracy of tobacco leaf classification.

Abstract:In this review, the detection Methods of chemically synthesized coccidiostat residues were summarized, with emphasis on the research progress of high performance liquid chromatography-tandem mass spectrometry, enzyme-linked immunosorbent assay, immunochromatographic test paper, surface enhanced Raman spectroscopy and other Methods. The development status and trend of detection Methods were discussed, and the future development direction was prospected.

Abstract:In this paper, the research progress of peppermint oil at home and abroad in recent years was summarized from the aspects of extraction, pharmacological action and preparation method of microcapsule, and the new microcapsule technology is the follow-up research direction.