Abstract:The registration management system of food for special medical purposes （FSMP） in China has been initially established. But compared with other developed countries, China's FSMP industry started late, and its system needs to be supplemented and improved. This research briefly describes the registration management mode of FSMP in our countries, analyzes the problems and challenges faced at present, sorts out the registration management system of FSMP in the European Union, the United States and Japan. Suggestions are put forward from three perspectives: product research and development, product access, and approval process, In order to provide more choices for people's health security and promote the sustainable development of China's FSMP industry.

Abstract:The policy evolution, standard rules, supporting measures and implementation effects of the nutri-grade labeling in Singapore were summarized based on collected materials about Nutri-Grade labeling from the official website of Singapore Ministry of Health and literatures. The practical experience of nutri-grade labeling in mandatory disclosure of sugar information in nutrition information, evaluation of multi-form sugar-sweetened beverages, and prohibition of advertising of high-sugar beverages has important implications for the implementation of mandatory FOP labeling of sugar-sweetened beverages in China.

Abstract:Objective: This study aimed to obtain optimal sublimation temperature of pear melon cells. Methods: The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25 ℃/min and 10 Pa, respectively, based on cryogenic microscope imaging and vacuum freeze-drying technology. Then, sublimation temperatures of 10, 5, 0, -4, -7 and -10 ℃ were used for experimental research. The morphological parameters (equivalent diameter, area, circumference, volume), internal pressure, and porosity of cells during the process of dehydration and drying were analyzed. Results: As the sublimation temperature rose, the morphological parameters of different dimensions of cells first decreased and subsequently increased. The change rates of equivalent diameter, cross-sectional area, and volume of cells were 5.05%, 9.60%, and 14.68% after drying at 0 ℃, which well preserved the original morphological structure of cells. At the same time, with the increase of dimension, the change amount at the same sublimation temperature also increases. Conclusion: Combined with the optimal pre-freezing rate and vacuum degree, the optimum temperature condition of pear melon drying sublimation is 0 ℃.

Abstract:Objective: In order to improve the accuracy and operating efficiency of the egg crack detection method based on computer vision. Methods: Used poultry egg simulation impact equipment to obtain cracked eggs, and collected images of cracked eggs and intact eggs from different angles through egg dynamic image acquisition equipment. Then, the YOLO-v5, ResNet and SuffleNet models for cracked egg image recognition were established for the original and the preprocessed egg images, respectively. After that, the recognition accuracy and the adaptability for original egg images recognition of different models were compared. Results: The YOLO-v5, ResNet and SuffleNet models could effectively identify the preprocessed cracked egg images, and the accuracy rates of verification set were 98.8%, 97.8% and 99.4% respectively. For original eggs images, the ResNet model had a low recognition accuracy, while the SuffleNet model had the highest recognition accuracy, which was up to 99%. Conclusion: Among the convolutional neural network models, SuffleNet model is most suitable for cracked egg image recognition, and the egg image preprocess is not necessary. This study provides a reference for the further improvement of crack egg detection methods based on computer vision.

Abstract:Objective： This study aimed to study the subchronic toxicity of acesulfame as a food additive and obtain the dosage of harmful effects not observed orally for 90 d. Methods： According to GB 15193.13—2015, eighty 4-week-old specific pathogen-free （SPF） healthy detached Sprague Dawley （SD） rats （half male and half female） were randomly divided into 4 groups. Rats were administered 4 500, 1 500, 500 and 0.0 mg/kg BW. acesulfame by gavage for 90 consecutive days, respectively. At the end of the experiment, samples of blood were collected for blood routine and biochemical analysis, and some organs were removed for histopathological examinations. All the data of the rats were compared and evaluated with the control group. Results： The general physical signs of animals in the 3 dosage groups of acesulfame 4 500, 1 500 and 500 mg/kg BW. were normal, and no significant abnormal changes were found in the body weight gain, total food intake, total food utilization rate, absolute organ weight, and viscera/body ratio at the end of the experiment. The values of hematology, biochemical indexes, and urine indexes were all within the normal fluctuation range, and there was no significant difference between the 3 experimental groups and the control group （P>0.05）. Gross examination showed no abnormal changes in the heart, liver, spleen, lung, kidney, testis, heart, thymus and adrenal glands. Histopathological examination also showed no pathological changes related to the subject. Conclusion： Acesulfame has no obvious toxic effects on rats during the whole test period, the NOAEL of male and female SD rats in oral subchronic toxicity study for acesulfame both are 4 500 mg/kg BW.

Abstract:Objective: This study aimed to provide the theoretical foundation for the industrialization production of sweet and sour crispy fish. Methods: The changes of aroma and taste compounds were assessed by using the electronic-nose, electronic-tongue, GC-IMS, and automatic amino acid analyzer, along with the principal component analysis, clustering analysis and correlational analysis. Results: The results showed that the aroma response intensity increased and then decreased, and the taste response intensity increased during the deep-frying process. According to the GC-IMS analysis, a total of 46 aroma compounds were detected, including 7 aldehydes, 5 ketones, 10 alcohols, 9 esters, 4 olefins, 7 heterocyclic compounds and 4 other components. The relative content of alcohols in A sample (fried-forming for 1.5 min) was maximum, and the relative content of aldehydes and ketones in the B sample (fried-forming for 3.0 min) was maximum. A total of 21 free amino acids were identified. Among them, glutamic acid, alanine, and arginase made a greater contribution to the umami, sweet and bitter taste respectively. The umami taste in C samples (cooking for 1.0 min) was outstanding. The correlational analysis results showed that alcohol compounds presented a significant positive correlation with most of the sensors of electronic-nose (P＜0.05). Delicate amino acids and the sensors of AHS, PKS, CTS and NMS exited a markedly positive relationship (P＜0.05). There was a significantly negative correlation between aldehydes and sweet and bitter amino acids (P＜0.05). Conclusion: Most aroma compounds of sweet and sour crispy fish increased first and then decreased, and the taste compounds increased during the deep-frying process.

Abstract:Objective: This study aimed to solve the problems of low freshness, heavy bitterness, and poor flavor of protein peptides hydrolyzed by enzymes of Harpodon nehereus （HN）. Methods: Ultrasound assisted enzymatic hydrolysis method was used to prepare the HN protein peptides. Papain was selected as the catalyst to study the changes in particle size, hydrolysis degree, soluble peptide content, relative molecular mass distribution, free amino acid content, and electronic tongue flavor signal of the HN protein peptides under different ultrasound power （0, 120, 240, 480, 600 W）. The effect of different ultrasound intensities on the structure and flavor of HN protein peptides was studied. Results: Under the control of the conditions of ultrasound intensity of 360 W, ultrasound time of 1 h, water bath temperature of 55 ℃, and water bath time of 4 h, the protein hydrolysis degree reached 19.29%, and the soluble peptide content was 0.57 mg/mL. Ultrasound assisted significantly reduced the particle size and relative molecular mass of HN protein peptides, and the proportion of components <3 000 increased from 67% to 82%. In addition, the bitter amino acids dominate the protein HN protein peptides, followed by sweet and fresh amino acids. The increase in the content of fresh free amino acids in the products of ultrasound assisted enzymatic hydrolysis was the largest. Therefore, ultrasound assisted enzymatic hydrolysis reduced the bitterness of HN protein peptides by increasing the content of fresh amino acids. Conclusion: Ultrasound assistance can enhance the enzymatic hydrolysis of HN proteins, thus improve the physicochemical properties and flavor characteristics of HN protein peptides.

Abstract:Objective: To realize rapid nondestructive testing of rice freshness. Methods: A portable device system based on nano color-sensitive sensors combined with near-infrared spectroscopy was developed. The spectral data of the corresponding color-sensitive sensors were collected for the identification of multi-gradient rice adulteration and the prediction of freshness across batches of rice. Results: Using Si-CARS-PLS to extract spectral characteristic variables, the recognition rate of discriminative model was the highest after modeling by LDA algorithm, and the recognition rate of training set and prediction set were 97.22% and 95.83%, respectively. At the same time, PLSR model predicted that cross-batch data had stronger stability. The correlation coefficients （R_c, R_p） of the training set and the prediction set of different batches of rice sample data were all stable at about 0.95, the root mean square errors （RMSEC, RMSEP） were all lower than 0.2, and the relative analysis errors （RPD） were all greater than 3. Conclusion: The system has the characteristics of high accuracy, convenience and good robustness of prediction model, and has a good application prospect in the field detection of rice freshness.

Abstract:Objective: To improve the detection efficiency of the aerobic plate counter, to meet the requirements of quality management system of the inspection and testing institutions and the application of laboratory LIMS system. Methods: It was used to continuously collected of colonies image through the GigE industrial camera, variable lens and multiple light sources combined lighting system, at the same time the Unet++ segmentation model was used for image recognition processing and colony counting. Results: The colony counter had the characteristics of high collection efficiency, it only took 38 s to complete the image acquisition of one plate. It only took 3~5 s to complete the whole process of image transmission and colony identification and counting of one plate, and it had fast data processing speed and good transmission performance. Compared with the counting method required by the current standard, the error rate of the counting result was less than 8%, and it had high accuracy of counting results and good repeatability. At the same time, it realized the automatic processing of the original data of the aerobic plate count detection. Conclusion: The equipment can not only carry out high-throughput image acquisition, automatic image processing and colony counting, but also can realize the fusion with the laboratory LIMS system, effectively improve the work efficiency. Meanwhile, it can ensure the data traceability, reduce the work intensity of the test personnel, meet the error requirements of the aerobic plate count method.

Abstract:Objective: To achieve rapid detection of lactose content in milk, a new method for the determination of lactose in milk based on RCM-monosaccharide Ca²⁺ column and high-performance liquid chromatography has been established. Methods: Milk was precipitated with protein in a 0.2 g/mL trichloroacetic acid solution, and the resulting filtrate was diluted 100 times and filtered with a membrane before entering a high-performance liquid chromatography system. It was separated by an RCM-monosaccharide Ca²⁺ column and detected by an evaporative light scattering detector. Results: The results showed that lactose had a good correlation between peak area and concentration in the linear range （20～100 mg/L）, with an R² of 0.999 8. When the lactose spiking levels were 15, 40, and 80 mg/g, the recovery range was between 90.96% and 98.23%, the detection limit was 3.6 μg/g, and the quantitative limit was 12 μg/g, the lactose concentration was determined within 6 minutes. 11 commercial milk samples were measured by this method, and the results were consistent with the national standard method. Conclusion: The precision, repeatability, and recovery rate of this method met relevant regulations, and the detection results were accurate and time-consuming. It is suitable for rapid detection of lactose content in milk.

Abstract:Objective: An ultra-high performance liquid chromatography-tandem mass spectrometry method was established for the simultaneous determination of 27 antiparasitic drug residues in Litopenaeus vannamei. Methods: The solution was used to extract antiparasitic drugs in the samples of L. vannamei. The supernatant after centrifugation was purified by C₁₈ and neutral alumina powder. The sample solution was analyzed by ultra-high performance liquid chromatography-tandem mass spectrometry and applied to the instrument workstation to perform data analysis. A Thermo Hypersil Gold aQ column was used as the separation column, and 0.1% formic acid acetonitrile and 10 mmol/L ammonium formate solution （containing 0.1% formic acid） were invoked as the organic phase and the aqueous phase for gradient elution, respectively. The electrospray ion source was used for positive and negative ion synchronous scanning and multiple reaction monitoring modes. The ion abundance ratio was qualitative, and the matrix-matched reference solution external standard method was employed for quantitative analysis. The results showed that the Pearson correlation coefficient （r） of 27 antiparasitic drugs was greater than 0.974 1 in a certain concentration range, and the linear relationship was good. Results: The detection limit was 0.5～2.0 μg/kg, and the quantification limit was 2～5 μg/kg; The recoveries （n=6） of the method spiked at the low, medium and high concentration levels of the samples were 61.90%～118.54%, the intra-assay coefficient of variation （n=6） was 0.57%～12.56%, and the inter-assay coefficient of variation （n=3） was 1.29%～16.47%. Conclusion: The method has good selectivity, high method recovery rate, high precision, and short measurement period, provides a robust and efficient method for the determination of antiparasitic drugs in the laboratory, and meets the testing needs of the laboratory.

Abstract:Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R²=0.999 8. Its detection limit was 0.003 mg/kg, and its limit of quantification was 0.009 mg/kg. Meanwhile, its recovery rate was between 89.6%～96.0% at the three levels of 10, 50 and 100 mg/mL. Conclusion： The method is simple, sensitive and reproducible. This method is suitable for qualitative and quantitative analysis of mandipropamid in cucumber, and it is a suitable method for rapid determination of mandipropamid in cucumber.

Abstract:Objective: A method for a fast and non-destructive detection of pineapple moisture content was established. Methods: A novel detection model of pineapple moisture content was proposed based on continuous projection feature wavelength selection and Sparrow search algorithm. Firstly, according to the characteristic of pineapple NIR data with high dimension and redundant information, the results of feature wavelength selection such as successive projections algorithm, principal component analysis and full-band were compared, the selection method of characteristic wavelength of pineapple near infrared spectrum was determined. Secondly, considering that the performance of RELM model was affected by the selection of input layer weight and hidden layer bias, the sparrow search algorithm was used to optimize the input layer weight and hidden layer bias of RELM model, a novel pineapple moisture content detection model based on RELM model improved by sparrow search algorithm was proposed. Results: compared with GA-RELM, PSO-RELM and RELM, the detection model based on SSA-RELM had the highest detection accuracy. Conclusion: RELM model is optimized by sparrow search algorithm can effectively improve the detection accuracy of RELM model .

Abstract:At present, the integration construction of the Guangdong Hong Kong Macao Greater Bay Area is deepening. Among them, the port customs integration model in food supervision in the Guangdong Hong Kong Macao Greater Bay Area has problems such as inconsistent regulatory standards, cumbersome customs clearance procedures, and information asymmetry, which have led to increasingly prominent issues of low food supervision efficiency. In this regard, effective innovation in the integration model of port clearance can be promoted by unifying the food safety supervision standards of Guangdong, Hong Kong, and Macao, constructing an integrated port clearance procedure mechanism, and strengthening information sharing and collaborative supervision. At the same time, in order to strengthen the supporting construction of improving the efficiency of food supervision in the Guangdong Hong Kong Macao Greater Bay Area, it is still necessary to further improve the level of port services in practice, and provide more convenient one-stop services for food customs clearance.

Abstract:Objective： A new method was developed for the simultaneous determination of three kinds of ochratoxins in coffee by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with QuEChERS pretreatment. Methods： Samples were extracted by acetonitri-water-formic acid solution (55∶40∶5) with ultrasonic, salted out with a QuEChERS salt pocket, and then purified with a (ZanChERS-Myco17) column. The chromatographic separation was performed on an ACQUITY UPLC BEH C₁₈ (1.7 μm, 2.1 mm×100 mm) column by gradient elution using a mobile phase comprising 0.2% formic acid aqueous solution and acetonitrile. In the positive ion mode of electric spray, the samples detected were used by multiple reaction monitoring (MRM) modes with internal standard method. Results： Three target substances had a good linear relationship in the range of 0.1~20.0 ng/mL, and the correlation coefficient was greater than 0.999 46. The detection limit and quantitative limit were 0.1~0.2 μg/kg and 0.2~0.7 μg/kg, respectively. Average recoveries at three spiked levels in the coffee matrix were 79.0%~103.3% with a relative standard deviation of 1.5%~7.6%. Conclusion： This method has the advantages of simple sample pretreatment, good reproducibility and high efficiency, and is suitable for the high-throughput detection of multiple ochratoxins in different coffee samples.

Abstract:Objective: Aiming at the problem that strawberry quality was easy to be damaged under impact in processing process. Methods: The relationship among impact energy loss, internal stress and impact damage of strawberry during impact was studied by display dynamics simulation method. The impact of impact parameters on damage degree and sensitivity was analyzed by response surface method. Results: When the strawberry collides with the steel plate at 23 ms, the ratio of strawberry damage volume reached the maximum (7.83%), and at the same time, the impact energy loss (95.60 mJ) and internal stress (0.238 4 MPa) both reached their maximum values. The error of collision simulation results was less than 5.0%, and the simulation method was reliable. Conclusion: The dynamic response of internal stress in strawberry is caused by the change of impact energy, which determines the impact damage degree. The influencing factors of fruit damage sensitivity were: contact material > impact velocity > impact angle.

Abstract:Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass. Compared the cutting effects, identified the appropriate cutting parameters, and analyzed the cutting losses. Results: The experiments were conducted on several aspects such as room temperature lamb, frozen lamb, lamb chops, lamb spine, lamb legs, lamb neck, and bone removal for meat extraction. The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified. Conclusion: The adaptability of pure water jet cutting to different parts of lamb carcass varies. Pure water jet cutting of frozen lamb, lamb chops, lamb spine, and bone removal can achieve good results with minimal loss. However, the cutting effect on normal temperature lamb, leg, neck, and other parts is not good, and further experiments are needed.

Abstract:Objective: In order to solve the problem that the preparation of chitosan/montmorillonite composites by traditional mechanical stirring was time-consuming and not conducive to scale-up production. Methods: Chitosan/montmorillonite composites were prepared by impinging stream hydrodynamic cavitation, the effects of four factors, namely chitosan dosage, chitosan molecular weight, reaction time and reaction temperature on the organic ignition loss were investigated, and then the optimum method of preparation was optimized by using the L₉（3⁴） orthogonal test. The structure of the composite was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction and Specific surface analyzer. Results: The optimal solution for the preparation of chitosan/montmorillonite composites was: chitosan dosage 25 g, chitosan relative molecular weight 1 500 000. Hydrodynamic cavitation time 20 min and hydrodynamic cavitation reaction temperature 80 ℃. The composites prepared under these conditions had a organic ignition loss rate of 37.42%. The characterization results demonstrate that chitosan has been successfully loaded onto montmorillonite and the composite still has the porous structure of montmorillonite. Conclusion: Comparing the impinging stream hydrodynamic cavitation method to the composites prepared by the conventional mechanical mixing method, the structure of the composite is looser, and the specific surface area is larger, the organic ignition loss rate and decolorization rate of sugar cane juice is higher, and the hydrodynamic cavitation preparation method is timesaving.

Abstract:Objective: Improving the setting value adjustment ability of the speed control loop and temperature control loop of food entering the freezing tunnel. Methods: By treating the speed and temperature control circuits of the conveyor belt separately, a fuzzy control system for food freezing temperature control was designed. The control system included a proportional-integral-differential controller for the food conveyor roller speed, a proportional-integral controller for temperature regulation in the freezing tunnel, and a Takagi-Sugeno fuzzy controller to set the temperature set point of the temperature regulation proportional-integral controller. Results: When the mass flow rate of frozen food was increased from 650 kg/h to 700 kg/h, and the speed of the drive roller being increased from 1.62 r/min to 1.75 r/min, the final food temperature could be quickly restored to about -18 ℃. When a temperature disturbance of +5 ℃occurred at the food inlet, the fuzzy controller acts to keep the food outlet temperature near the expected value of -18 ℃. In summary, by selecting system parameters that allow fast response and relatively low overshoot, the designed control system can realize that the value of the output variable does not fluctuate greatly near the set value. Conclusion: The research results can be used to develop the food freezing temperature control system in the food processing plant of the cryogenic freezing tunnel, and improve the ability of food freezing temperature control.

Abstract:Objective: Optimized cushioning packaging. Methods: Taking Hami melon and its packaging as the research object, conducted sweep frequency vibration test on 5-layer stacked packaging, measured the natural frequency, maximum power Spectral density and peak acceleration of the vertical and horizontal vibration of each layer of packaging, and established the relational model between the maximum power spectral density, peak acceleration and stacking layer. Results: The higher the packaging, the larger the maximum power spectral density and peak acceleration in both vertical and horizontal directions. The maximum power spectral density and peak acceleration in the vertical direction of the same layer of packaging were greater than those in the horizontal direction. The maximum power spectral density and peak acceleration were strongly positively correlated with the stacking layers. Conclusion: When conducting buffer packaging optimization design, the higher level of packaging requires better buffering performance; compared to the horizontal direction, the vertical direction requires better buffering performance; This regression model can accurately predict the vibration situation of each layer of packaging.

Abstract:Objective: Accurate identification and location of paper packaging box defects. Methods: The improved network model of Faster R-CNN was applied to automatically detect box defects. The data of the training set picture was enhanced and noise was added to improve the training accuracy and robustness of the model. The feature extraction network was replaced with ResNet50, and the feature pyramid network （FPN） was fused to improve the multi-scale detection ability of the model. K-means++ was used to cluster the defect scale in the dataset and optimize the anchor box scheme. Results: The average accuracy （AP） of the improved Faster R-CNN model on the test set reached 93.9%, and the detection speed reached 8.65 f/s. Conclusion: The improved Faster R-CNN model can effectively detect and locate box defects, which can be applied to the automatic detection and sorting of box defects.

Abstract:In recent years, China's new-style tea industry has shown a booming development, and the new-style tea market has become an arena for a new round of capital competition. In the context of the influx of new brands, how to shape their brand personalization has become critical. From the perspective of brand building, this paper takes the leading tea brands on the market as analysis cases, studies the application of illustration design in new tea packaging and its commercial added value, and discusses the application of illustration in new tea packaging.

Abstract:Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation and degeneration degree were serious, while the thawing-loss rate only increased significantly with the increase in temperature (P＜0.05). A total of 17 amino acids were detected. The contents of total amino acids, umami amino acids and bitter amino acids were significantly increased and then decreased with the extension of transportation time (P＜0.05), but temperature had no significant effect on the contents (P＞0.05). The main volatile substances of pomfret were aldehydes, hydrocarbons and alcohols, and the content of aldehydes in the high temperature transport group was significantly decreased, while the content of hydrocarbons was significantly increased (P＜0.05). Conclusion: The transportation of frozen semi-dried pomfret at lower temperatures can reduce the rate of protein degeneration and the rate of protein and lipid oxidation while also enriching the pomfret's flavor.

Abstract:Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （V_C） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the sterilization process. Results: The optimal conditions were obtained by single factor and response surface optimization test, and the changes of microbiological, physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4, 25 and 37 ℃ for 30 days. The results showed that the changes in Browning degree, V_C and 5-HMF content were consistent with the joint, first-order and zero-order reaction kinetics models, respectively. The optimal conditions of single factor and response surface optimization were as follows: dosage 0.21%, temperature 39 ℃, time 45 min, and inhibition rate of non-enzymatic Browning was 95.13% under these conditions. At 4 ℃, the juice test indexes of indigo juice changed relatively slowly. At the end of storage, the total number of colonies was less than 100 CFU/mL, and the contents of soluble solids, total phenols, anthocyanins, V_C and reducing sugars were relatively high. They were 14.15%, 262.02 g/100 g, 380.50 mg/L, 65.37 mg/L and 9.62 g/100 g, respectively, with sensory scores of 82.3 points, with the fruit aroma and fruit taste, uniform color and uniform texture of indigo fruit. Conclusion: Through experiments, the browning of indigo juice during storage was significantly inhibited.

Abstract:Objective: This study aimed to explore a new method to improve the blueberry quality during the preservation. Methods: Blueberries were stored at 4 ℃ for 7 days in 0, 3, 6 and 10 mT static magnetic fields respectively. Meanwhile, the apparent morphology, weight loss rate, decay rate, content of anthocyanidin and total phenol cell membrane permeability, superoxide dismutase activity and content of malondialdehyde of blueberries were analyzed. Results: The physicochemical properties of blueberries improved significantly with the increase of magnetic-field strength. Compared with the control, most of the blueberries treated by 10 mT static magnetic field remained plump during the storage. The weight loss and decay rate of blueberries decreased by 55.63% and 62.14%, respectively. In addition, the loss of anthocyanin and phenolic substances was reduced. Conclusion: The quality of blueberry was significantly improved by static magnetic field-assisted preservation.

Abstract:Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest, which was 4.82. Meanwhile, running water thawing could better maintain the color of microwave-dried beetroots. There was no significant difference in microwave drying time among different thawing methods. It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content, and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content. Compared with other thawing methods, running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots, which was 8.15 mg GAE/g and 16.50 mg RE/g, respectively. Conclusion: Running water thawing was a more suitable method for the thawing of frozen beetroots, which could provide better physicochemical properties of microwave-dried beetroots.

Abstract:Objective： This study aimed to study the preservation effect of ozone water sterilization combined with chitosan coating on cold fresh yellow cattle. Methods： Three groups were set up as follows: control group A (pure water treatment), experimental group B used 2% chitosan coating on cold fresh yellow cattle, and experimental group C used ozone water sterilization combined with 2% chitosan coating on cold fresh yellow cattle. The effect of ozone sterilization combined with chitosan coating on the preservation of cold fresh yellow cattle was examined using sensory score, chromaticity (L^* and a^* values), hanging loss rate, TVB-N and total bacterial count. Results： The concentration of ozone water for sterilization was 1.0 mg/L, and the flushing time was 20s. During the same storage period, the sensory and L^* values of cold fresh yellow cattle in Group C were significantly higher than those in Group A and Group B (P<0.05), the hanging loss rate, TVB-N and total viable count were significantly lower than those in Group A and Group B (P<0.05). The a^* value of Group C yellow cattle was significantly lower than those in Group A and Group B (P<0.05) in the early storage period, but the decline rate in the late storage period was significantly lower than that in Group A and Group B (P<0.05). Compared with the control group A and experimental group B, the shelf life of group C was extended by 12 days and 4 days, respectively. Conclusion： Ozone sterilization and chitosan coating technology played a synergistic role in the preservation of cold fresh yellow cattle, which can effectively extend its preservation and storage period.

Abstract:Objective: Investigating the effects of farming region and commercial size on the nutrition and flavor quality of Scophthalmus maximus. Methods: Farming turbot of three regions, namely, Rushan, Haiyang and Suizhong, and two typical commercially available sizes, 450～750 and 750～1 250 g, were selected for this study to compare their nutrient composition and flavor substances. Used principal component analysis and orthogonal partial least squares discriminant analysis to visualize the differences between different groups and to identify the nutritional indicators in differentiate farming region and commercial size. Results: The protein and collagen content of turbot in the Rushan and Haiyang regions were significantly higher than those in the Suizhong region, and the DHA content of the large-size group in Suizhong accounted for 20.97% of the total fatty acid content, which was significantly higher than that of other groups. The muscle bitterness, saltiness and sweetness of turbot in the Suizhong area were significantly higher than those in the Rushan and Haiyang regions, and there were more volatile compounds in the Haiyang region, followed by the Rushan region and the Suizhong region. As for the commercial sizes, the collagen content of the large-size group was significantly higher than that of the small-size group. The volatile substances with higher content in the small-size group included 3-methylbutanal and propan-2-ol, etc., while the volatile substances with higher content in the large-size group included 2-methyl-1-propanol, 2-pinene and tetrahydrofuran, etc. Conclusion: Five indicators of fat, collagen, moisture content, total unsaturated fatty acids and ash were obtained based on the orthogonal partial least squares discriminant analysis to differentiate turbot from different farming regions, and to provide basic data for the evaluation of nutrition and flavor quality of farmed turbot.

Abstract:Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components and 16 kinds of amino acids of Yunnan Maojian were higher than the other two. The response values of acerbity, salty, richness of Yannan Maojian were the maximum, but the response value of sweet was the minimum, and tea soup was heavy and strong. The response values of acerbity and salty of Fujian Xianghao were the minimum, but the water extracts were high, and tea soup was thick and mellow. The contents of esters were the maximum, followed by alcohols and olefins. The order of aroma quality from high to low was Fujian Xianghao, Yunnan Maojian and Sichuan Xiangming，which were all middle degree by aroma evaluation. Conclusion: The inclusion of the three kinds of basal tea of noval-jasmine tea beverage were abundant, but the aroma quality needed improvement.

Abstract:Objective： This study aimed to investigate the active ingredients, and their antioxidant and anti-inflammatory activities, as well as the correlation between each other of different food water extracts. Methods： Black rice, black soybean, black sesame, Auricularia auricula, diospyros lotus, black corn, oat and millet were selected for the comparison study of the content of total flavonoids and polyphenols in the aqueous extract, and then the 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, hydroxyl radical scavenging ability and iron ion reduction capacity were determined to evaluate their antioxidant activity. Furthermore, the NO and IL-6 inhibitory activities on Lipopolysaccharides (LPS) induced RAW264.7 cells were tested to investigate the anti-inflammatory activities. Results： The antioxidant and anti-inflammatory activities were positively correlated with the contents of total flavonoids and polyphenols, and the two activities were also positively correlated. Among them, diospyros lotus showed the highest content of total flavonoids and polyphenols with 1.716 mg/g and 3.043 mg/g respectively, and the radical clearance capacity of DPPH was 89.48% at 1 mg/mL which was significantly higher than the others. It also showed anti-inflammatory activity with 65.92% and 78.62% inhibitory rates against NO and IL-6 at 5 mg/mL on LPS induced RAW264.7 cells. Meanwhile, black rice had a strong DPPH scavenging ability and iron ion reducing ability, and it also showed strong inhibitory activities against NO and IL-6. Millet, a non-black food, showed obvious advantages in hydroxyl free radical scavenging activity and anti-inflammatory effect compared with black corn and A. auricula. Conclusion： Water extracts from eight kinds of food had varying degrees of antioxidant and anti-inflammatory activities which were positively correlated with the contents of total flavonoids and polyphenols. Among them, diospyros lotus had the highest content of total flavonoids and polyphenols with the strongest antioxidant and anti-inflammatory activities. Therefore, it is necessary to carry out more in-depth application research on diospyros lotus.

Abstract:Objective: To solve the problem of difficult preservation of fresh Mulberry, fresh Mulberry is fermented by Lactobacillus plantarum to produce Mulberry Jiaosu. Methods: Using fresh Mulberry juice as the raw material, Lactobacillus plantarum as strain and total phenol as index, the fermentation process of Mulberry Jiaosu was optimized by single factor test and response surface test. Results: The optimized fermentation conditions were as follows: fermentation time was 40 h, fermentation temperature was 32 ℃, inoculation amount was 25%, and the total phenol content of Mulberry Jiaosu was （43.48±0.67） μg/mL, which was 1.62 times that of non-fermented Mulberry juice. Conclusion: The quality evaluation results showed that the Mulberry Jiaosu had purple red color, uniform color, strong mulberry fruit aroma and fermentation aroma, no peculiar smell, soft sour taste, good flavor, lustre, no impurities and precipitation. The indexes of the Mulberry Jiaosu meet the relevant national standards.

Abstract:Objective: This study aimed to explore the potential use of honey peach kernel as a by-product of characteristic agricultural product processing. Methods: The processing technology was optimized based on a single factor test and response surface test by analyzing the effects of enzyme addition amount, ultrasonic temperature, ethanol concentration, and ultrasonic time on the extraction amount of peach kernel polyphenols. Additionally, the antioxidant activities of the extracted polyphenols were studied. Results: The results showed that the optimal extraction parameters were as follows: enzyme adding quantity 5%, ultrasonic temperature 63 ℃, ethanol concentration 60%, and ultrasonic time 37 min. Under this condition, the extraction amount of polyphenols was 8.63 mg/g. The antioxidant results showed that the scavenging rates of ABTS free radical, DPPH free radical, OH free radical, and O^-₂ free radical were 75.22%, 85.91%, 44.72%, and 45.76%, respectively. The IC₅₀ of the four free radicals were 0.099, 0.098, 0.332, and 0.320 mg/mL, respectively. Conclusion: The approach of ultrasonic-assisted enzymolysis can effectively extract the polyphenols in the honey peach kernel, the polyphenols of the honey peach kernel had good antioxidant activity.

Abstract:Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 kHz, the most suitable ultrasonic treatment process conditions were power 150 W, temperature 40 ℃, and time 40 minutes, respectively. Under this condition, ultrasound induced aging of the Baijiu samples had the effect of increasing acid and ester content, reducing fusel oil and acetaldehyde, and improving sensory quality. Conclusion: It is feasible to accelerate aging of luzhou-flavor base liquor after heavy distillation by ultrasonic wave.

Abstract:Objective: This study aimed to prepare a nutritious instant noodle with regional characteristics. Methods: The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. Results: The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. Conclusion: The potato-oat instant noodles prepared under the above optimal process conditions are shiny and elastic, soft and firm without sticking to the teeth and have a good taste.

Abstract:Objective: This study aimed to investigate the system stability of composite sesame paste under different processing conditions. Methods: The effects of heating temperature, stirring time, cooling procedure, filling temperature, and standing curing procedure on centrifugal oil separation rate of composite sesame paste were investigated, and the oil separation days of composite sesame paste under the condition of 47 ℃ heat preservation was recorded. Results: The best technological conditions of composite sesame paste were as follows: heating temperature of 55 ℃, stirring time of 20 min, cooling and cooling at 0 ℃, filling temperature of 40 ℃, standing and curing for 24 h. The centrifugal oil extraction rate of the composite sesame paste prepared under this technological condition was significantly reduced from 6.69% to 1.78%(P<0.05), and its microstructure oil phase was evenly distributed and thereby a tight connection area was formed. Conclusion: The optimization of the process parameters of composite sesame paste can significantly improve the oil separation problem of the system. The composite sesame paste processed by this process has the best system stability.

Abstract:Modern supercritical fluid chromatography technology has better stability and robustness, which can be coupled with mass spectrometry. Supercritical fluid chromatography has the characteristics of high selectivity, high sensitivity and short consumption time, which is not only suitable for high-throughput analysis, but also the analysis of trace compounds in complex samples. Moreover, the application of supercritical fluid chromatography in food quality and safety and the future development direction of supercritical fluid chromatography were also discussed.

Abstract:The research and development value of rape bee pollen, a natural health raw material, is increasing as public awareness of health issues develops. This review introduced the various nutrients and active substances contained in rape bee pollen and summarized the biological activities and pharmacological effects of rape bee pollen in antioxidant, anti-inflammatory, immune enhancement, antibacterial, prostate protection, anti-diabetic complications, anti-tumor, intestinal regulation, and ovarian protection. The application of rapeseed bee pollen in bee products, health care products, food, medicine and cosmetics was discussed. The development direction of rapeseed bee pollen was prospected.