2012, 30(3):1-12. DOI: 10.3969/j.issn.2095-6002.2012.03.001
Abstract:China is the world's largest fruits processing country. The fruits processing industries have become an industry with comparatively superiority and international competitive capability. The importance to develop the processing industry of fruit was elaborated in this article as well as the overseas trend and current situation. The major restriction of the development were analysed, and the countermeasures for the development of this industry in China were also pointed out.
2012, 30(3):13-18. DOI: 10.3969/j.issn.2095-6002.2012.03.002
Abstract:Along with the pollution of pesticide residue in environmental and food stuff being highly valued, its detection method is being rapidly developed. The sample pretreatment methods and residue detection technology were reviewed in this paper, some new technologies and developments in recent years were also briefly introduced, and the development trend of residue detection technology for pesticide were summarized. The reviewe was expected to provide certain reference to the development and improvement of pesticide residues detection.
2012, 30(3):19-21. DOI: 10.3969/j.issn.2095-6002.2012.03.003
Abstract:The pesticide application and control system of residues in the United Nations, the United States, the European Union, Japan and other international organizations were reviewed in this paper. The situation of the pesticides application and residue control system of the international organizations and the developed countries were summarized. The development trend of residual control system was analyzed. The pesticides application and residue control situation in China was also introduced. Some suggestions on system, measures, and standard to strengthen our country’s control on pesticides use and residues control was proposed.
2012, 30(3):22-25. DOI: 10.3969/j.issn.2095-6002.2012.03.004
Abstract:Precooling process and packaging format were thought as the key factors to influence chilled meat water loss. Different precooling processes, packaging formats and chemical treatment methods were used to study chilled meat water loss rate. The result showed that keeping at 0-2℃ forfully precooling, cuting short precooling time and increasing the gap of carcass, using the vacuum packaging and chemical treatment could reduce water loss rate of the chilled meat obviously .
2012, 30(3):26-29. DOI: 10.3969/j.issn.2095-6002.2012.03.005
Abstract:In order to improve the extraction rate, single factors including NaCl and MgCl2 concentration, NaH2PO4 content, and pH, and orthogonal experiments were applied to optimize the extraction conditions. Bradford method was selected to determined salt soluble protein content in pork. After orthogonal experiment, the preferred condition by variance analysis was 0.8mol/L NaCl, 0.04mol/L MgCl2, 4g/kg NaH2PO4, and pH 7.0.
2012, 30(3):30-34. DOI: 10.3969/j.issn.2095-6002.2012.03.006
Abstract:Compared with the high temperature fermented yogurt, mixed fermented yogurt has more volatile compounds and more favorable taste and flavor. In this study, the yogurt was produced by applying two Lactococcus Lactis strains and one Geotrichum candidum strain together. The optimal combination of strains was 50∶5∶45 (v/v), determined by mixture design. The yogurt has high concentration of exopolysaccharides (up to 643.2mg/L), which means its high functionality. Besides, the addition of Geotrichum candidum not only increased the EPS concentration in the yogurt, but also increased the types of aroma components and improved the flavor of the yogurt.
2012, 30(3):35-38. DOI: 10.3969/j.issn.2095-6002.2012.03.007
Abstract:Effects of 5′-phosphodiesterase and yeast on the formation of Lentinus edodes taste compounds were studied in this paper. 5′-phosphodiesterases and yeast powder were added in crushed homogenate liquid of mushroom Lentinus edodes, and 5′-nucleotide yield was detected. Results showed that the taste compounds contents of fresh Lentinus edodes were strengthened by 5′-phosphodiesterase and yeast. The strengthening condition was 5% yeast, 5% 5′-phosphodiesterase, pH 4.0, reaction temperature 60℃, reaction time 60min. 5′-nucleotide yield was 30.01mg/g under the optimization condition, which was triple as the control without 5′-phosphodiesterase.
2012, 30(3):39-42. DOI: 10.3969/j.issn.2095-6002.2012.03.008
Abstract:The integrated membrane technology of ultrafiltration(UF) and nanofiltration(NF) were used for purification of the hydrolysate of steam-exploded wheat straw by xylanase with various molecular weight cut-offs (MWCO). The reducing sugar concentrations and color values were collected, and decolorization rates and reducing sugar recovery were obtained. Then, an optimum UF membrane was selected for decolorization. The permeate of UF was concentrated by NF with MWCO 150 Dalton. Decolorization rate reached 63.6% (on color value in feed) and total reducing sugar recovery(on reducing sugar concentration in feed) was 92.1% by integrated membrane technology, which indicate that integrated membrane technology of UF and NF can decolor and concentrate hydrolysate of steam-exploded wheat straw by xylanase. With high membrane flux, the integrated membrane technology may have industry application prospect.
2012, 30(3):43-48. DOI: 10.3969/j.issn.2095-6002.2012.03.009
Abstract:The microcystins molecularly imprinted polymers (MIPs) were synthesized by bulk polymerization using microcystin(MC-LR) as the template, and the preparation process was optimized. The MIPs were characterized by electron microscopy, porosity analysis and FT-IR, and their reaction mechanism and adsorption performance were investigated.The results showed that the ratio of monomer, template, and crosslinking agent was 0.9×106∶1∶1.2×106, the adequate elution time was 25min, and the maximum adsorption was 153.7μg/g. The MIPs has a significant and specific adsorption to MC-LR.
2012, 30(3):49-52. DOI: 10.3969/j.issn.2095-6002.2012.03.010
Abstract:Brown rice nowadays is an healthy grain that accepted by people by reason of its rich basic nutritions and funcional composition than milling rice. The paper aims that how to make use of the brown rice Systematicly, the high nutrition value and application potential and the problem in edible quality like the odor, taste, sensory deficiencies as well as improving methods for these problems and its products processing and utilization of the status was introduced. Besides, the paper discussesd that the issues like storage of brown rice, the standard-settings of nutritions as well as how to form a system of brown rice products, for specific issues, the prospects of comprehensive development and utilization of the brown rice was discussed.
2012, 30(3):53-58. DOI: 10.3969/j.issn.2095-6002.2012.03.011
Abstract:In this paper, the aroma compounds in Chinese liquors were introduced, including alcohols, organic acids, esters, amino acids, containing-hydroxyl compounds, acetals, containing-nitrogen compounds, containing-sulfur compounds, furans, phenols, and ethers and so on. Recently, Many modern analysis techniques applied in Chinese liquor were reviewed, including GC-MS、GC-O、HS-SPME、DI-SPME、multiple-dimensional gas chromatography/time-off-flight mass spectrometry、SBSE、AEDA and so on. Moreover, the formation and action mechanism were discussed. With the development of modern flavor analysis technology, microbiology technology, molecular biological technology, comprehensive application in Chinese Liquors has improved the related research and exploration of flavor compounds, characteristic flavor compounds, functional microorganism and so on.
2012, 30(3):59-64. DOI: 10.3969/j.issn.2095-6002.2012.03.012
Abstract:High oxygen modified atmosphere packaging was one of the hottest packaging techniques on fresh-cut fruit and vegetables in recent years. The aim of this study was to investigate the effects of superatmospheric oxygen modified atmosphere combined with high barrier film packaging on the quality of fresh-cut carrot during storage at different temperature (4℃, 15℃, and 25℃). Using the packaging box filled with air as control, the results showed that the loss of weight, loss of vitamin C and total carotene and the respiratory intensity of fresh-cut carrot packaged by superatmospheric oxygen were significantly increased than the control. But the content of phenol compounds in fresh-cut carrot was higher than the samples packaged with air. In general, the quality of fresh-cut carrot was not effectively maintained by superatmospheric oxygen modified atmosphere combined with high barrier film packaging.
2012, 30(3):65-68. DOI: 10.3969/j.issn.2095-6002.2012.03.013
Abstract:The process of precooling is a rapid method to remove field heat by low temperature water, air or other media, prior to storage, transportation or handling. Precooling technique is non-toxic, non-residual and easy to operate, having been applied on the preservation of many fruits and vegetables. The effects of precooling on the storage and transportation of fruits and vegetables were reviewed in this paper, various different precooling methods also being introduced.
2012, 30(3):69-72. DOI: 10.3969/j.issn.2095-6002.2012.03.014
Abstract:Based on the theory of combinational form and the concept of green design, the new directions of package design was discussed with the purpose of saving energy and protecting environment. The definition of package design and the applying rules of combination in package design were put forward. Finally, the ways of representation and design were expounded according to the attributes and classifications of combinational package design, and the new tendencies of package design were pointed out within the concept of combination.
2012, 30(3):73-75. DOI: 10.3969/j.issn.2095-6002.2012.03.015
Abstract:Twin screw extruder was used to prepare extrusion-puffed food from Lotus seeds. The effects of material particle size and moisture content, feeding speed, extruded-cooking temperature and screw speed were studied. Through the single factor analysis, the optimal parameters of extrusion were obtained as the following: feeding speed 17～19r/min, moisture content 14%～16%, extruded-cooking temperature 155～165℃, screw speed 135～145r/min, and material particle size more than or equal to 40 mesh.
2012, 30(3):76-80. DOI: 10.3969/j.issn.2095-6002.2012.03.016
Abstract:Internet marketing is a new marketing management mode produced by information age. Compared with traditional one, the internet marketing has the advantages of instantaneity, interactivity, universality, convenience and cost control; however, it also has potential safety hazard and was difficult to supervise. Thus the supervision organization should take positive action, perfect the related laws, strengthen regulatory measure, create new ways to supervise, promote and support the healthy development of food internet marketing, to keep food safe and consumer healthy.
2012, 30(3):81-84. DOI: 10.3969/j.issn.2095-6002.2012.03.017
Abstract:The level of Chinese dietary intake of lead was analyzed and estimated by testing lead content of 26 categories foods in 31 provinces and municipalities throughout the country from 2005 to 2007, and using principle of statistics and comparing both vertically and horizontally. It was concluded that Chinese dietary intake of lead was a great risk for special groups, city residents were in greater risk than rural residents, and staple food contributed singnificantly to lead intake.