Abstract:Complementary foods for infants and young children refer to cereal -based complementary foods,canned complementary foods,as well as complementary nutritional supplements,which are suitable for 6~36 months infants and young children.This paper summarizes the current status of national standards,the step -feeding system,and the products for infants and young children's complementary foods,discusses the characteristics and the step -feeding system in conjunction with the International Dysphagia Diet Standardization Initiative,and proposes the five phases suitable for infants and young children's step -feeding according to the texture of the foods "Moderately thick,extremely thick/puree,minced & moist,soft & bite -sized,regular (easy to chew )",and further discussed the establishment of infant and young children's complementary food step -feeding system quantitatively in terms of gastric capacity,swallowing and chewing ability,balanced nutrition,etc.,and suggests that the production of snack complementary foods for infants and young children should only be moderately fortified with essential nutrients.

Abstract:［Objective ］ Analyzing the reasons for excessive residual aluminum in soy products.［Methods ］ Conduct on - site inspections and questionnaire surveys to investigate the use of food additives containing aluminum in soy product enterprises.The second method of GB 5009.182-2017 and baking at (103±2) ℃ for 5 h are used as the method for detecting residual aluminum in soybean products and the pre - treatment conditions,using water immersion and ultrasonic cleaning to verify the effect of the cleaning process on reducing the residual amount of aluminum in soy products..［Results］ There is no process necessity to use aluminum - containing additives in soy products,the residual amount of aluminum in solid defoamers,gypsum,spices,and tea powder is much higher than that in soybeans,and the residual amount in the cleaned raw materials decreased in varying degrees.［Conclusion ］ The excessive residue of aluminum in soy products is not caused by the use of aluminum-containing food additives,the main reason is the soybean without being thoroughly cleaned,thus bringing soil and dust with high aluminum content into soy products.The high background values of some soybean raw materials and the high aluminum content of solid defoamers,gypsum,spices,tea powder and other auxiliary materials lead to excessive residual aluminum content.

Abstract:［Objective ］ To investigate the mechanism of the effect of deproteinisation on the physicochemical and functional properties of rice flour.［Methods ］ Enzymatic and alkaline methods were used to remove protein from early rice flour,and the damaged starch content,size distribution,morphology,solubility,swelling power,pasting characteristics and textural characteristics of the deproteinized rice flour were analyzed.［Results］ Sodium dodecyl sulfate -polyacrylamide gel electrophoresis (SDS -PAGE ) and confocal laser scanning microscope (CLSM ) showed that the alkaline method equally removed the protein subunit where as the enzymatic method showed a better homogeneity of protein removal from the surface of starch.The size distribution of the control showed a majorpeak at ca.70 μm and it shifted to 6μmafter protein removal.With the reduction of the protein content,and the damaged starch content of the deproteinized rice flour decreased while its elasticity and hardness increased.The deproteinized rice flour with 3.0% of protein (RFA@ 3.0),which was treated by alkaline method,showed a most uniform particle distribution,and a minimum D90 of 23.58 μm was observed.When compared to the control,its damaged starch content decreased from 3.32% to 1.48% while the elasticity and hardness increased by 54.55%,52.60%,respectively.The deproteinized rice flour had lower peak viscosity,breakdown viscosity and final viscosity than the control,and the RFA@ 3.0 had minimum breakdown and setback viscosities,which indicated that it exhibited best paste stability and was difficult to retrograde.［Conclusion ］ The protein removal by alkaline and enzymatic methods can improve the properties of early indica rice flour.The enzymatic method has mild reaction conditions and the result and products has better protein and size distribution and are more difficult to retrograde than the rice flour that treated by alkaline method.

Abstract:［Objective ］ This study aimed to investigate the effect of exogenous additives on gel properties of crawfish surimi products.［Methods ］ The experiment was designed with different amounts of hydroxypropyl distarch phosphate (HPDSP ),soy protein isolate (SPI),and glutamine transaminase (TGase ).After clarifying the addition amounts of the above three exogenous additives (HPDSP,SPI,TGase ),the effects of the three additives alone and the combination of the three additives (HST ) on the gel strength,water distribution,rheological properties,protein secondary structure,and microstructure of crayfish surimi were clarified,respectively.［Results］ The results showed that the best gel characteristics of crayfish surimi were obtained when HPDSP,SPI,and TGase were added at 2%,7%,and 0.6%,respectively (P<0.05).Compared with the control group,the addition of HPDSP,SPI,and TGase all improved the gel strength,textural properties,and water -holding capacity of crayfish surimi (P<0.05).Meanwhile,all three additives could help to enhance the energy storage modulus (G') of the surimi gels,and the G' value of the HST group was significantly higher than that of the rest of the groups (P<0.05).The protein secondary structure of the surimi gel was the best (P<0.05),and the protein secondary structure of the surimi gel was the best (P<0.05).The secondary structure of proteins showed that the three additives decreased the relative content of random curls and α-helices,and increased the relative content of β-folds and β-turns of proteins in the surimi.The scanning electron microscopy showed that the HST group had a dense and organized gel network structure.［Conclusion ］ Compared with adding a single additive,the combination of HPDSP,SPI and TGase can better improve the gel characteristics and water retention ability of crawfish surimi products.The combined use of the three exogenous additives has a synergistic effect on improving the gel of crawfish surimi products.

Abstract:［Objective ］ To study the changes of polysaccharide in the drying process of "one steam and one preparation" of Polygonatum sibiricum.［Methods ］ The slices were steamed by atmospheric pressure water isolation steaming,and then dried by heat pump at 60 ℃.Near infrared spectroscopy (NIR ),hyperspectral imaging (HSI ) and middle and far infrared spectroscopy were used to analyze the characteristic spectra of the drying process of Polygonatum sibiricum,and the changes of polysaccharide during the drying process were studied by combining two -dimensional correlation infrared spectroscopy (2D-IR) analysis method.［Results］ The content of polysaccharide was 3.39% after steam heating for 11 h,and 6.67% after drying for 11 h.The content of polysaccharide showed a gradual increase during the drying process.Through two -dimensional correlation analysis,it was showed that the characteristic functional groups of polysaccharides were constantly changing.And at 1 016 cm-1,the sequence of functional group changes was C —H stretching of —CH2 → stretching and deformation of O —H group in water → stretching vibration of N —H group → combination of O —H stretching and C—O stretching → combination of C —H stretching and C —C stretching → glucopyranoside.HSI technology combined with chemometrics,PLSR was used to establish the spectral prediction model of polysaccharide,and the Rp2 of the model was 0.903.［Conclusion ］ Infrared spectroscopy,HSI technology combined with 2D-IR technology can well monitor the changes of polysaccharide in the drying process of Polygonatum sibiricum.

Abstract:［Objective ］ To investigate the types and content differences of volatile flavor compounds in Daqu,used for the production of Fuyu flavor Baijiu,from different production months.［Methods ］ Headspace solid -phase microextraction -gas chromatography -mass spectrometry (HS-SPME -GC-MS) was used to analyze the volatile aroma components of Daqu used for brewing Fuyu flavor baijiu,which were released in seven different months.［Results］ A total of 97 volatile aroma compounds were detected in Daqu,including 4 alcohols,6 esters,9 aromatics,10 pyrazines,41 alkenes and alkanes,15 aldehydes and ketones,8 heterocyclic compounds,and 4 other substances.The fire ring of Daqu detected 57 aroma compounds,mainly aromatic and alkenes/alkanes;the outer layer detected 52 aroma compounds,primarily aromatic,alkenes/alkanes,and pyrazines;the core detected the fewest,with 49 aroma compounds,mainly aromatic,alkenes/alkanes,and pyrazines.［Conclusion ］ The fire ring and outer layer of Daqu are the main sources of aromatic compounds in Fuyu flavor Baijiu.

Abstract:［Objective ］ Addressing the heavy metal lead pollution in oysters using near -infrared spectroscopy technology.［Methods ］ This study proposed the use of near -infrared reflectance spectroscopy combined with pattern recognition for detecting Pb contamination.Initially,spectral data of healthy mussels and Pb -contaminated mussels in the range of 950~1 700 nm were collected.The wavelength selection algorithm of variable importance analysis based on the random variable combination (VIAVC ) was utilized to reduce the dimensionality,and selected the optimal subset of wavelengths.Considering the detection of healthy mussels and Pb -contaminated mussels as an imbalanced classification problem,the gravitational fixed radius nearest neighbor (GFRNN ) method based on universal gravity was explored for identifying Pb contamination in mussels.［Results］ The experimental results demonstrated that the proposed VIAVC -GFRNN method outperformed traditional algorithms such as K -nearest neighbor,fixed radius nearest neighbor,and support vector machine algorithms in detecting Pb contamination,while remaining unaffected by the imbalance ratio.The area under the receiver operation curve value of the VIAVC -GFRNN model reached 0.988 6,with a detection accuracy and geometric mean of 99.17%.［Conclusion ］ Near -infrared spectroscopy combined with pattern recognition methods has great potential for detecting Pd pollution in mussels.

Abstract:［Objective ］ To verify the content of sweeteners in ready -made beverages in Hunan province,China,and the potential health risks to adolescents.［Methods ］ Total 850 samples of prepared beverages were collected from beverage stores across Hunan province,and the content of sweeteners in ready -made beverages was detected by high performance liquid chromatography -tandem mass spectrometry (HPLC -MS).Combined with the consumption of ready -made beverages among adolescents,the exposure levels of sodium saccharin,cyclamate and acesulfame in ready -made beverages among adolescents in Hunan province were evaluated.［Results］ The average daily exposure and P 97.5 exposure of ready -made beverage cyclamate in adolescents in Hunan Province were 0.024 8 mg/kg BW (0.230% of ADI ) and 0.157 0 mg/kg BW (1.430% of ADI ),respectively,and the average daily exposure and P 97.5 exposure of acesulfame were 0.017 6 mg/kg BW (0.120% of ADI ) and 0.091 2 mg/kg BW (0.608% of ADI ),respectively.The intake of sweeteners was below the safe intake value.［Conclusion ］ At present,the dietary exposure of freshly prepared beverage sweeteners in Hunan Province poses a low risk to the health of adolescents and is at an acceptable level.

Abstract:At present,China has basically completed the construction of the administrative supervision system for third -party platforms in online food transactions,with the Food Safety Law,the Consumer Rights Protection Law,and the E -commerce Law as the main framework,and the Implementation Regulations of the Food Safety Law,the Measures for the Investigation and Punishment of Illegal Acts in Online Food Safety,the Measures for the Supervision and Administration of Food Safety in Online Catering Services,and the Measures for the Supervision and Administration of Online Transactions as the specific content.However,in the process of court case judgments,there are still litigation problems such as incomplete administrative supervision legislation,difficulty in unifying administrative supervision basis,and relatively single administrative supervision methods.Therefore,it is necessary to define the legal concept of third -party platforms for online food trading,adopt the principle of balancing interests in individual cases for judgment,refine the legal obligations of third -party platforms,innovate regulatory methods to promote strong cooperation between administrative agencies and third -party platforms,and use this as a path to promote the sustainable and healthy development of online food trading in China.

Abstract:In the field of food safety,it is essential to define the subject of administrative responsibility of food business enterprises correctly.This study,based on article seventy -five of the food safety law,explored in depth the idea of separating the administrative responsibility of food business enterprises from double punishment,it provides a new perspective and train of thought for the perfection of our country;Food safety supervision system.First,the main problems and challenges of the current double punishment system of the subject of administrative responsibility are analyzed.Then,three innovative system designs are proposed,including technology -driven regulation,a flexible penalty system and responsible supply chain management.The section on technology -driven supervision explores how to use modern technologies such as big data,AI and blockchain to achieve more accurate,timely and effective food safety supervision.In the part of the flexible fine system,a fine system is designed in which the size of the fine is linked to such factors as the seriousness of the violation,the size of the enterprise and its financial position,in order to achieve fairer and more effective penalties.In the part of responsible supply chain management,it is emphasized that enterprises should establish a comprehensive food safety supply chain management system to prevent food safety problems in the supply chain.This paper provides a new theoretical and practical viewpoint for understanding and improving the food safety supervision system,which helps improve the effectiveness and fairness of food safety supervision in our country.

Abstract:［Objective ］ This study focus on exploring the factors affecting the migration of 14 heavy metal elements such as Ag,As and Pb in tableware and the migration patterns of each element.［Methods ］ Silver tableware was chosen as an example,and the following parameters were chosen:silver purities (92.50%，99.00%，99.90%，99.99%),food simulants (drinking water,10% ethanol,5 g/L citric acid,4% acetic acid,tea),soaking temperatures (20,40,70 ℃),and soaking times (0.5,1.0,6.0,12.0,24.0 h),to design mixed level orthogonal experiments and perform data analysis using range and analysis of variance methods.［Results］ All 14 heavy metal elements were detected,and with the increase of silver purity,the migration amount of Ag element also increased.When the food simulant was acidic or in the presence of ethanol,the migration of various elements in food simulants was relatively high,and with the increase of soaking time and soaking temperature,the migration of each element showed a certain increasing trend.［Conclusion ］ When silver tableware products are exposed to acidic or alcoholic foods for a long time,the migration of heavy metal elements is relatively high,posing significant safety hazards.

Abstract:［Objective ］ In order to improve the recognition accuracy of different kinds of marine fish,an improved YOLOv 5s marine fish species recognition method was proposed..［Methods ］ K-means++algorithm was used to cluster the real frames of marine fish,and more matching anchor frames were obtained with the self built data set.CIoU Loss function was replaced by SIoU Loss function as the boundary box regression algorithm to improve the accuracy and rate of convergence of the boundary box regression.Improved some C 3 modules of the backbone network,and integrated CA coordination attention mechanism into the C 3 module,which improved the recognition accuracy and detection speed of the model while reducing the number of model parameters.Finally,optimized the path aggregation network of the model to enhance the feature fusion ability of the network.［Results］ The experimental results showed that the improved Our-YOLOv 5s model had a mAP of 98.4% and a detection speed of 64 s-1 in the dataset,which was 2.4% and 6 s-1 higher than the original model,respectively.［Conclusion ］ The model can meet the real-time detection requirements of marine fish.

Abstract:［Objective ］ In order to solve the problems of low manual cleaning efficiency,poor cleaning quality,and the risk of burns.［Methods ］ An automatic cleaning machine for boiling sugar evaporation tanks which could be positioned and walked above the heating tube array had been developed.This cleaning machine was equipped with a spray head that could spray high -pressure water flow,and the spray head could extend to different depths inside the pipe to complete comprehensive cleaning of the inner walls of each heating pipe in the tank room.Based on the structure and workflow of the cleaning machine,a heating tube center detection and path planning program,hardware control system,and a single and double cleaning mechanism cleaning machine prototype were designed according to the requirements of different specifications of evaporation tanks.［Results］ The efficiency of a single cleaning machine was higher than that of manual cleaning.When the heating pipes were evenly distributed,the efficiency of a dual flushing mechanism prototype could reach twice that of a single flushing mechanism prototype.［Conclusion ］ The cleaning machine has high work efficiency,good cleaning effect,safe and stable operation,and meets the requirements of automatic cleaning operations.

Abstract:［Objective ］ To realize non -destructive,accurate,and rapid detection of egg quality.［Methods ］ On the basis of hyperspectral detection technology,a rapid egg quality detection method combining the bottle sea squirt group algorithm and XGBoost algorithm has been proposed.Optimizing multiple hyperparameters of the XGBoost model through the Tartary Sea Salp Swarm Algorithm to improve the predictive performance of the XGBoost model.The quality of hyperspectral images was detected by inputting optimized XGBoost models after data preprocessing and feature wavelength selection.The performance of the proposed non -destructive testing method was verified through experiments.［Results］ The experimental method could achieve rapid non -destructive testing of egg quality,with high recognition accuracy and efficiency,a coefficient of determination of 0.942,and an average detection time was 0.032 seconds.［Conclusion ］ The combination of hyperspectral detection technology and experimental methods can achieve rapid,accurate,and non -destructive testing of egg quality.

Abstract:［Objective ］ Efficiently identify eggs with defects on their appearance in the automatic production process.［Methods ］ Designed a detection model based on fusing Fasternet module and YOLOv 5s.The model used the Kmeans ++ algorithm to re -cluster the dataset and optimizeed the bounding box.The Bottleneck module in the C 3 structure was replaced by the Fasternet Block module to reduce the parameters and improve the percision in the process of detection.The Soft -NMS,a non -maximum suppression was utilized to improve the detection of eggs with similar features.The CBAM attention mechanism was introduced to enhance the function of extracting important features.［Results］ Compared with the YOLOv 5 original model,the experiment results showed that the mAP@ 0.5 and mAP@ 0.5:0.95 respectively had increased by 3.2% and 5.2%,respectively.The amount of calculation and parameters was reduced by 19.6% and 16.9%,respectively.Compared with YOLOv 7-tiny and YOLOv 8 models,the improved model has significant advantages.［Conclusion ］ The experimental method can optimize the detection percision and reduces the parameters in the detection of egg' appreance,so as to achieve the purpose of identifying defected eggs in the automatic production.Efficiently identify eggs with defects on their appearance in the automatic production process.

Abstract:［Objective ］ In order to improve the accuracy of egg appearance quality detection,an egg appearance quality detection model based on CNN -SVM model was established.［Methods ］ Combined with the adaptive feature extraction capability of CNN and the super -generalization classification capability of SVM,the features of fully connected layers were extracted by six -layer convolutional neural network structure processing,and the CNN -SVM hybrid model was adopted,instead of the traditional CNN + softmax,an egg appearance quality detection method based on CNN -SVM model was proposed.［Results］ Compared with SVM model,CNN model and KNN model,CNN -SVM model had better performance in accuracy,precision,recall and F1 score,which were 97.97%,98.10%,98.10% and 98.00% respectively.KNN model had the lowest accuracy in egg appearance quality detection,and its accuracy,precision,recall and F1 fraction are 77.46%,79.44%,76.75% and 76.90%,respectively.［Conclusion ］ The CNN -SVM model has strong robustness and anti -noise ability,which can effectively improve the accuracy and applicability of egg appearance quality detection..

Abstract:［Objective］ This study aimed to improve the high rate of broken rice noodles and serious muddy soup after flash freezing.［Methods ］ The effects of 20% corn starch addition on the cooking qualities,texture characteristics,sensory properties,freezable water content,moisture distribution and the surface microstructure of frozen rice noodles were investigated during the freeze -thaw treatment.［Results］ The addition of corn starch significantly improved the cooking quality of frozen rice noodles during the freeze -thaw cycle.The cooking loss and the breaking rate decreased by 42.31% and 36.97%,respectively,after 4 cycles of freeze -thaw treatment.Moreover,the contents of amylose and rice protein in the soup significantly decreased.After adding corn starch,the hardness and chewiness of frozen rice noodles increased by 22.97% and 26.57%,respectively,and the total sensory score increased by 13.04%.Meanwhile,corn starch addition inhibited the transition of deep -bound water to weak -bound water and decreased the content of freezable water,weakening the mechanical damage of frozen rice noodles by ice crystals,which enabled a smoother surface of frozen rice noodles than the control.［Conclusion ］ The addition of 20% corn starch can improve the cooking quality and texture characteristics of frozen rice noodles,delay the deterioration of quality,inhibit the increase of internal water mobility and reduce the formation of ice crystals,thereby improving the freeze -thaw quality of frozen rice noodles.

Abstract:［Objective ］ The bacteriostatic mechanism of epigallocatechin gallate (EGCG ) against Staphylococcus aureus (S.aureus ) and Salmonella typhimurium (S.typhimurium ) and the elimination effect of S.aureus and S.typhimurium in purple yam chip were studied.［Methods ］ The bacteriostatic effect of EGCG in vitro was determined by microbroth gradient dilution method,and the bacteriostatic mechanism of EGCG was further determined by potassium ion determination,PI staining,OD260 nm value,OD280 nm value and cell morphology observation.Finally,the clearance rate of S.aureus and S.typhimurium in purple yam chip was studied by EGCG combined with pasteurization.［Results］ The minimum inhibitory concentration (MIC ) of EGCG for S.aureus and S.typhimurium was 0.512 mg/mL and 0.256 mg/mL,and the minimum bactericidal concentration was 1.024 mg/mL and 0.512 mg/mL,respectively.After MIC and 2MIC treatment,the K+ concentration of S.aureus increased to 2.26 mg/L and 2.39 mg/L,respectively,while after MIC and 2MIC treatment,the K+ concentration of S.typhimurium increased to 1.79 mg/L and 1.84 mg/L,respectively.All strains were higher than those without EGCG treatment.EGCG could destroy the cell membranes of S.aureus and S.typhimurium,promote the increase of membrane permeability,and then appear the phenomenon of cell contents leakage and cell shrinkage,resulting in bacterial death.The clearance rate of S.aureus and S.typhimurium in purple yam chip was 100% after treatment with EGCG at MIC combined with pasteurization.［Conclusion ］ EGCG has antibacterial effect on foodborne pathogens in vitro,and can be used as a natural antibacterial preservative in food.

Abstract:［Objective ］ This study aimed to provide the basis for the development of highland barley monascus food.［Methods ］ Using highland barley as raw material,the suitable monascus strains with rich polyphenols were screened out,and the fermentation process of highland barley and monascus rice was optimized.The composition,content and antioxidant activity of polyphenols in highland barley after fermentation with monascus were determined by LC -MS/MS.［Results］ Based on the contents of polyphenols and flavonoids,the suitable monascus species ACCC 30352 for the enrichment of polyphenols in highland barley monascus rice fermentation was screened.The optimal fermentation process for polyphenol enrichment of highland barley was determined by orthogonal experiment as follows:10% inoculation amount,pH 5 of soaking water,fermentation at 25 ℃ for 18 d.The contents of total polyphenols and flavonoids were 124.03% and 196.58% higher than those of unfermented highland barley,respectively.Compared with unfermented highland barley,the increase of phenolic substances in highland barley was mainly free phenolic acid and free flavonol,which were 2.28 times and 1.12 times,respectively.Among them,benzoic acid,syringic acid,vanillic acid,protocatechuic acid,p-hydroxybenzoic acid and ferulic acid are the main characteristic phenolic acids in highland barley monascus rice,and rutin and catechin are the main characteristic flavonoids in highland barley monascus rice.The DPPH,ABTS free radical scavenging capacity and FRAP reducing capacity of the highland barley were 1.39 times,12.48 times and 2.65 times of the unfermented highland barley,respectively.Endoglucanase,β-glucosidase and acid protease secreted by monascus play an important role in increasing the content and composition of phenolic substances in highland barley.［Conclusion ］ Monascus fermentation can significantly increase the polyphenol content and antioxidant activity in highland barley.

Abstract:［Objective ］ This study aimed to achieve high yield and green extraction of flavonoids from Goji (Lycium barbarum L.) leaves using ultrasonic assisted aqueous two -phase method,and to evaluate the activity of extract.［Methods ］ Single factor and PB (Plackett -Burman ) experiments were conducted to investigate the influence of various factors on the extraction efficiency of flavonoids.Three parameters were chosen to optimize the extraction conditions using a Central Composite Design (CCD ) of the response surface experiment:the amount of polyethylene glycol (PEG 400),the amount of ammonium sulfate,and the solid -liquid ratio.The extract's activity was assessed using an activity inhibition test of pancreatic lipase.［Results］ The optimal process conditions for ultrasonic -assisted aqueous two -phase extraction of flavonoids from Goji berry leaves were:28% polyethylene glycol 400,16% ammonium sulfate,ultrasonic power of 250 W,ultrasonic treatment time of 40 minutes,ultrasonic treatment temperature of 40 ℃,and solid -solid ratio of 1∶30 (g/g).Under these conditions,the total flavonoid content of the extract was (486.30±3.29) mg/g,which had a significant inhibitory effect on pancreatic lipase activity,and the half inhibition concentration (IC50) was 1.06 mg/mL.［Conclusion ］ Under the optimal extraction conditions,the flavonoids extracted from L.barbarum leaves by ultrasonic -assisted aqueous phase method had high yield and low solvent residue,and the flavonoids from L.barbarum leaves obtained by this method had a good inhibitory effect on pancreatic lipase.

Abstract:［Objective ］ This study aimed to improve the fluidity of sorbitol to be used as a raw material for direct tablet pressing.［Methods ］ XTAB 290 crystalline sorbitol was sieved,and particles smaller than 50 mesh were further processed by fluidized bed granulation or wet granulation.The particle size distribution and fluidity of sorbitol were determined using a laser particle size analyzer and an intelligent micromeritics properties tester，respectively.［Results］ The results showed that the flowability of the particles treated by all methods was good enough to meet the requirements for direct compression.Specifically,the sieving treatment significantly improved the flowability index of sorbitol particles with a particle size of 50 mesh or larger,which met the requirements for direct compression.Fluidized bed granulation or wet granulation further improved the flowability index of particles smaller than 50 mesh,which also met the requirements for direct compression.The differences in micromeritics and flowability between the two methods were relatively small.［Conclusion ］ The fluidity of sorbitol XTAB 290 particles with more than 50 mesh after screening,and particles with less than 50 mesh after boiling or wet granulation is good,which can meet the requirements of direct tablet pressing.

Abstract:［Objective ］ This study aimed to investigate the mass transfer of Dioscorea opposita Thunb.cv.Tiegun slices,the heat transfer of the drying space and yam slices.during hot -air drying (HAD ) process.［Methods ］ Seven thin -layer drying models were used to fit the drying curves of yam slices during the HAD process,and the optimal mass transfer dynamics model was selected finally.Thermal conductivity and specific heat capacity of yam slices were measured at different temperatures.ANSYS software was used to simulate the temperature field changes in the drying chamber and the temperature changes of yam slices.［Results］ The Modified Page model can accurately predict the moisture changes of yam slices during the HAD process at different temperatures (R2=0.998 96~0.999 86).For HAD,the temperature inside the drying chamber was generally high near the air inlet and outlet on the horizontal plane,and was slightly low in the distance.Differently,the temperature decreased mildly from the top to the bottom vertically.During HAD,the temperature of yam slices was the lowest in the center and highest at the outer surface.The temperature difference between the inner and outer layers gradually decreased,and the temperature changed faster in the early stage than in the late stage.The maximum temperature difference between the measured value and the simulated value was 7.75 ℃,and the minimum was only 0.07 ℃,indicating that the simulation results were reliable.［Conclusion ］ The Modified Page model and ANSYS software can accurately predict the heat and mass transfer of yam slices during the HAD process.

Abstract:Dextran is a kind of microbial polysaccharide consisting of a glucose chain linked by α-1,6-glucoside bond.Its application research has been carried out in many food fields.In this review,the structure and function analysis of new sources of dextran and the research trend of producing bacteria in recent years were summarized,and the research status of innovative applications of dextran in the field of protein deep processing,bread baking,prebiotics,etc.,were described.The existing problems in current research and policy and future research directions were also discussed.

Abstract:In recent years,immunochromatography has been a key player in the field of rapid detection of food of animal origin,providing a strong guarantee for the efficient supervision of veterinary drug residues.As a new type of fluorescent material,quantum dots can be used as a marker material in immunochromatographic detection,which can effectively improve the detection performance and has broad application prospects in the research field of rapid detection technology.This paper summarized the classification,synthesis,and preparation of immune probes of quantum dots,reviewed the application of quantum dot -based immunochromatographic assay in the rapid detection of veterinary drug residues in animal -derived food,prospected the research of quantum dots synthesis,and the veterinary drugs artificial antigens and antibodies preparation in quantum dot -based immunochromatographic assay.

Abstract:As a staple food material,potatoes are rich in a variety of nutrients,which play an important role in regulating the dietary nutritional structure of residents.The article reviews the research on food 3D printing technology based on potato starch and potato puree,mainly including the research on food 3D printing technology based on potato starch.The study of food 3D printing performance under the condition of potato starch as the main material and additive,and the study of the influence of food additives and printing temperature on food 3D printing performance.Research on food 3D printing technology based on potato puree,including the effects of pretreatment methods,additives,printing temperature,and filling structure on the 3D printing performance of food.The problems and development prospects faced by potato food 3D printing technology were discussed,the research and development direction of potatoes in the field of food 4D printing.

Abstract:Trachinotus ovatus is one of the main marine economic fish species in the South China sea,which is delicious and with high nutritional value.With the rapid development of culture technology,the output of golden pomfret is increasing in recent years.Its healthy circulation,fresh preservation and deep processing are of great significance to the healthy and sustainable development of the industry.This review summarized the current status of comprehensive processing and utilization technology of T.ovatus,including keep alive technology,low temperature preservation technology,non thermal processing technology,surimi processing technology,canning technology,pickling and smoking processing technology,and high value processing products of golden pomfret protein,prepared food,and high -value utilization of by -products (fish head,fish bone,visceral protease,fish oil,and collagen ).The shortcoming of all aspects and the direction of future development are also discussed.

Abstract:Astaxanthin is widely used in food,feed,cosmetic and pharmaceutical fields due to its biological activity and color characteristics,among which natural astaxanthin has a huge market demand in recent years due to its higher antioxidant activity and safety.In this review,the extraction methods of natural astaxanthin from crustacean aquatic products were summarized,including pretreatment as well as specific extraction techniques,such as oil solubilization,organic solvent method,supercritical fluid extraction,emerging ionic liquid method and deep eutectic solvent method.Moreover,the current problems in the extraction of natural astaxanthin were analyzed and the future research direction was pointed out.

Abstract:Through the “epoché” method of essential intuition,this paper analyzes the design pathway where “generality ” is creatively transformed into ‘particularity ’ using essential intuition.It proposes a “particularity ” strategy based on essential intuition for design innovation,and validates this approach with four aspects of innovative food packaging design,thereby extrapolating the role and value of essential intuition in design.

Abstract:The paper explains that,policy upgrades have brought new challenges and opportunities to food packaging design in the context of excessive packaging governance.By analyzing cases of food packaging design with moderate packaging and good market performance,it points out design principles such as sustainable design,"zero packaging" design,"honest" packaging design,unlabeled design,and traditional packaging design,It is an effective path for the food packaging industry to transform challenges into opportunities and achieve green transformation and upgrading.

Abstract:Starting from Meishan culture,on the basis of analyzing the present situation of rural tourist food packaging design in Meishan area,the paper summarized the primordial,pluralistic and mysterious characteristics of Meishan culture,extracted the primitive and plain cultural symbol elements,proposed three design methods of prototype symbol translation,form multiple composition and emotion memory expression method,and applied those methods into the Meishan area tourist food packaging design practice,in order to promote the inheritance of Meishan culture and development of Meishan area tourism.

Abstract:As a unique visual expression of China,Chinese style illustration considers both connotation and artistry.This paper analyzes the artistic expression of Chinese style illustration and its application value in traditional food packaging design.It is found that the application of Chinese style illustration in traditional food packaging design can create a differentiated brand image,enhance the communication of brand culture,and establish brand loyalty among consumers.The application strategy of national style illustration in traditional food packaging design is also proposed.

Abstract:This article explores the innovative integration of traditional opera costume elements into ceramic wine bottle packaging design,inheriting and promoting excellent traditional Chinese culture,while enhancing the cultural connotation and market competitiveness of products.Through literature review,case analysis,design practice,and user feedback,the patterns,colors,materials,and cultural connotations of conventional opera costumes are analyzed and organized.With ceramic technology as the technical support,the elements of traditional opera costumes are broken down and reconstructed.From the aspects of modeling structure,color matching,material selection,consumer psychology,modern aesthetics,and the application of new materials and technologies,the application strategies and effects of traditional opera costumes in ceramic wine bottle packaging design are systematically expounded,providing new ideas for the integration of traditional culture and modern packaging design.

Abstract:Elaborate on the role of information visualisation in children's food packaging design,addressing new opportunities and challenges facing children's food packaging in the current context.Explore design principles and methods for information visualization in children's food packaging based on children's unique cognitive characteristics,including visual expression for information translation.By leveraging recent exemplary cases of children's food packaging,further strengthen the feasibility of the theoretical discussion.Summarize strategies for information visualization design in children's food packaging to effectively and swiftly convey food -related information to children,achieving promotional objectives.