Abstract:Food safety has become a hot issue recently, thus how to perform rapid, economic and reliable food safety test is very significant for the development of related industries and companies. In this article, the role of rapid detection techniques in food safety were introduced by listing food safety events. The new development of rapid detection techniques in the future were introduced, including immune colloidal gold technique & card reader, automation and broad field of enzyme linked immunosorbent assay, and precision of chemiluminescence immunoassay. It shows that the food safety rapid detections play very important roles in the surveillance of food safety.

Abstract:Common wheat bread, common oat bread (20% (w/w) oat flour substitution), oat sourdough bread (10% oat flour substitution＋10% oat sourdough substitution) and freeze-dried oat sourdough bread (10% oat flour substitution＋10% freeze-dried oat sourdough substitution) were analyzed for their volatile compound composition by solid phase micro-extraction/gas chromatography-mass spectrometry (SPME/GC-MS) in order to explore the effects of oat sourdough starter and freeze drying of sourdough on volatile flavor compounds of bread. The oat sourdough was fermented with starter culture of Lactobacillus plantarum. A total of 57 compounds were identified in the four breads, including alcohols, acids, aldehydes, esters, ketones, aliphatic compounds, aromatic and heterocyclic compounds. The most abundant volatile compound category in all samples was alcohols, followed by aromatic and heterocyclic compounds, aldehydes and acids. Breads supplemented with oat flour showed more kinds of volatile compounds. Toluene, heptanol, trimethylene acetate, caprylic acid were determined in oat breads but not in wheat bread. Some flavor compounds or flavor precursors were lost during freeze drying. Diacetyl, 2-pentanone, ethyl heptanoate, 2-acetylthiazole and geranylacetone were unique in oat sourdough bread.

Abstract:The solid-phase micro-extraction gas chromatograph olfactometry (SPME-GC/O) and the odour unit value (OUV) were applied in the major characteristic volatile compounds analysis of the lipolyzed cream. The result of SPME-GC/O showed that 18 volatile compounds could be detected both by the sensory panel and the GC-MS. Furthermore, based on the concentration of the volatile compounds of sample and their individual threshold, there were 24 possibly major characteristic volatile compounds evaluated by OUV. The result showed that most of the volatile compounds in sample were similar, while their flavor intensity was different. Combining the results of SPME-GC/O and OUV, the major characteristic volatile compounds of lipolyzed cream were identified as butanoic acid, hexanoic acid, octanoic acid, decanoic acid, and ethyl caproate.

Abstract:The provious analysis of volatile flavor compounds of spiced beef was reviewed. The commonly used spices for beef flavor were listed, and the liquid essence formula of Yueshengzhai spiced beef consisted of 36 flavor compounds was given based on the laboratory results.

Abstract:The volatile flavor components of savory flavoring were extracted with solid phase micro-extraction (SPME) and analyzed by gas chromatography (GC). The gas chromatographic fingerprint method of savory flavoring was established preliminarily. The feasibility of gas chromatographic fingerprint in quality evaluation of savory flavoring was examined. The results showed that the gas chromatographic fingerprint of volatile flavor components in savory flavoring had fine stability, high similarity, greater characteristic and uniqueness. The quality of savory flavoring aroma could be reflected generally and exactly using this method, which would be an effective pattern to evaluate the quality of savory flavoring.

Abstract:Total of 51and 54 volatile compounds of mechanically extracted juice and hand extracted juice were analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry. The total peak area of mechanically extracted juice was higher than that of hand extracted juice. Total of 31 and 29 odor compounds were deteced by GC –Olfactometry. Ethyl butanoate, octanal, linalool, and decanal were the major aroma compounds in mechanically extracted juice. The compounds with strong aroma intensity of hand extracted juice were limonene and linalool. The odor profiles showed that the mechanically extracted juice and hand extracted juice mainly presented citrus odor and flowery odor, respectively. Major group odor of mechanically extracted juice presented higher than that of hand extracted juice except fatty note. The results indicated that the process of extraction could change the orange juice aroma, and the contents of octanal and neral with citrus odor could be increased by mechanical extraction.

Abstract:Di(2-ethylhexyl) phthalate (DEHP) is the most commonly used plasticizer in polyvinyl chloride (PVC) products. Mono(2-ethylhexyl) phthalate (MEHP) is initial metabolism of DEHP in animals and humans, which is harmful to animals and humans. The method for determining MEHP was established using GC/MS in this paper. The yield of MEHP in litchi wine was detected using this method.

Abstract:Extraction of flavonoids in sorghum using ethanol was studied. The effects of ethanol concentration, temperature, extraction time, and ratio of material to solvent were studied. The optimum conditions of extraction were obtained as follows: 65% ethanol, solid/liquid ratio of 6∶100, extraction time of 120 min under 80℃ under the optimal conditions, the content of total flavonoids was 0.54%.

Abstract:The production technology of acid-thinned and oxidized potato starch were studied in this paper. The production conditions were optimized using orthogonal design. The optimum conditions were as follows: temperature of 55℃, hydrochloric acid concentration of 0.5 mol/L, ammonium persulfate of 3.0% and response time of 50 min. The acid-thinned and oxidized potato starch under the conditions showed the minimum viscosity and good anti-precipitability property.

Abstract:Antifreeze proteins (AFPs) are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice. Antifreeze proteins aroused great interests of many researchers due to its special structure and functions. In this article, the recent advance in antifreeze protein was reviewed, and the types, properties, measurements, gene structures of antifreeze protein, and its applications in food industry were introduced. The application trials indicated that antifreeze protein could significantly improve the qualities of frozen foods, which suggested the potential food additives of antifreeze protein in future frozen food industry.

Abstract:The application of behavioral modeling technology in the optimization design for ordinary planar link mechanism was introduced in the aspects of kinematic analysis ,dynamic analysis and behavioral modeling analysis, based on behavioral modeling module of Pro/ E, with a vacuum packaging machine for example. The behavioral modeling technology could improve design efficiency and provided a completely new design view for mechanism design.

Abstract:Food packaging safety is an important part of food safety. A mathematical model for plastic packaging materials migration was presented in this paper. And mathematical methods were used to solve the model. The mathematical model provided a strong theoretical basis to predict the migration of plastic packaging materials.

Abstract:ATR-FTIR technology was used in this article to detect trace element solution of Chlorpyrifos and Propargite separately. Subtraction, baseline correction and vector normalization was used to preprocess the spectrum data. The quantitative analysis models of Chlorpyrifos and Propargite solution were established using the function traingdx and trainscg of MATLAB BP Neural Network toolbox. The experiment results showed that for the chlorpyrifos determination, the correlation coefficient was 0.998 6, root mean square error of cross validation was 0.100 0, and root mean square error of prediction was 0.220 1; for the propargite determination, the correlatin coefficient was 0.997 4, root mean square error of cross validation was 0.391 8, and root mean square error of prediction was 0.624 1. As results indicated, application of BP Neural Network in detecting trace pesticide solution?based on ATR-FTIR Technology was a quick and precisely method with good generalization ability.

Abstract:A rapid non-destructive method for detecting flour quality was presented using near-infrared spectroscopy combined with partial least squares method. Thirty flour samples containing talc were prepared, and near-infrared diffuse reflectance spectrograms of the samples were collected in the 12500-4000cm-1 range. A quantitative analysis model was established by selecting the optimal spectral pretreatment methods and spectral range, and using partial least squares (PLS). The quantitative analysis model showed a relatively high correlation, and the correlation coefficients and predicted root mean square error could met the requirements. The results indicated that the near-infrared spectroscopy was feasible for rapid non-destructive testing adulteration of flour.

Abstract:The current situation of grain quality safety supervision in Beijing was analyzed comparing with that abroad. The problems existing in the current grain quality safety supervision were presented, such as the multi-department management, the poor hardware facilities, the shortage of top-level talents, the low level of inspectors, etc. The measures were proposed for improving the grain quality safety supervision in Beijing, which involved learning from the advanced supervision abroad, establishing the constant financial support, and strengthening the construction of inspection staff.

Abstract:Persimmon is one of the main cultivated fruit tree species in China, which has a long history of cultivation. The advantages of the persimmon industry in China were presented, such as the abundant resources of persimmon varieties, the simple cultivation and maintenance methods, the large market demand and the diverse varieties of products. The problems of the production, preservation, and selling of the persimmon were analyzed. And the countermeasures for developing the persimmon industry were proposed.