Abstract:Different types of the aroma components and their contribution in the six most well-known distilled spirits were reviewed in this paper. The volatile compositions and the characteristics flavoring compositions of the six most well-known distilled spirits examined in the current study were seen to be rather different. Such as ethyl hexanoate,ethyl butyrate, ethyl pentanoate and 2-methylpropanol, etc, were important odorants of Chinese Baijiu (Chinese liquors) and 3-methylbutyl acetate, 2-phenylethanol, 2-phenylethyl acetate, and ethyl 2-methylpropanoate, etc, were considered to be the aroma-impact volatiles that made remarkable contributions to the overall aroma profile of other five well-known distilled spirits. Gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), odour activity values (OAVs), aroma recombination, and omission experiments of flavor compounds were often used to determine the compositions of the characteristic flavor.

Abstract:As a kind of cellulose in nature and of excellent dietary fiber irreplaceable in physiological function, nata de coco (microbial cellulose) prepared by fermentation has attached much attention benefit from its natural raw materials, mild biosynthesis, product friendly and biodegradable, as well as its excellent food processing properties such as high water holding capacity, flexibility, and high reactivity. Therefore, it has also been used in foods for many years. Based on the overview of the fermentation technology for microbial cellulose in the past 3 decades, the future development trend of Chinese nata de coco fermentation industry was prospected.

Abstract:Quality safety issues of konjac and its products mainly include:self-toxicity, sulfur dioxide residue, potential pollution, as well as the lack of related standards. To insure the quality and safety of konjac and its products, relevant regulations and standards should be established and supervisions from government and public should be strengthened. Moreover, the addition of sulfur dioxide and its residue limits should be strictly regulated. The fundamental researches on konjac should also be strengthened to promote the in-depth development of konjac industry.

Abstract:The freshwater fish byproducts were stored under different conditions to obtain materials with different degree of freshness. Then Aspergillus oryzae koji was inoculated into byproducts to fish sauce fermentation at 35℃ for 30 days. The biochemical properties of fish sauce and byproducts were evaluated. The results indicated that changes in biochemical properties occurred during the storage of freshwater fish byproducts. The pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA) and total viable counts (TVC) in byproducts stored under the room temperature for 4hours were higher than that under ice and frozen storage, while the pH, TVB-N, TBA, and TVC content in byproducts under ice storage for 8hours were increased compared with byproducts under ice storage for 4hours. After fish sauce fermentation, the content of amino nitrogen and TSN in fish sauce made with byproducts stored under the room temperature for 4hours were the highest while the content of TVB-N and trimethylamine were also higher. The content of total biogenic amines and histamine were highest in fish sauce made from byproducts stored under temperature for 4hours. The byproducts did undergo biochemical changes under different storage conditions, however, there was no significant bad impact on the overall properties of fermented fish sauce. Thus, freshwater fish byproducts stored at the room temperature for less than 4hours was available for the fish sauce fermentation.

Abstract:In order to find the best liquid nitrogen cryogenic freezing condition to maintain the quality of swimming crab(Portunus trituberculatus), the physicochemical properties of the samples, such as pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), salt soluble protein content and total sulfydryl were determined to compare the quality of the swimming crab meat after different process.The swimming carb was frozen to center temperature of -25, -35, -45, -55℃ with the cooling rate of 2min down to -90℃, 5min down to -90℃ and 2min down to -70℃, respectively. The frozen carbs were stored at -20, -35, -40℃. The results showed that with the decrease of the central temperature and the freezing rate, the total sulfydryl and salt soluble protein content increased gradually while the TBA and TVB-N values decreased gradually. The TVB-N value of the samples with the center temperature of -25℃ was 15.85mg/100g and the sample frozen to -55℃ was only 12.99 mg/100g. The TVB-N and TBA values of the samples stored under -35℃ were lower than those stored at -20℃ and -40℃. The above results indicated that frozen by liquid nitrogen cryogenic freezing within 2min to -90℃ with center point of -55℃ and stored at -35℃ was the best for the swimming carb.

Abstract:Jumbo squid (Dosidicus gigas) dried squid thread were packaged in air, vacuum, modified atmosphere (40%CO₂₊₆₀%N₂), and modified atmosphere (40%CO₂₊₆₀%N₂) after treating with 0.5% citric acid, respectively. The changes in contents of formaldehyde, dimethylamine, trimethylamine, trimethylamine oxide, color difference values, thiobarbituric acid (TBA), total number of colonies, reducing sugar, amino acids and total protein were measured during room temperature storage, to investigate the effects of different packaging on changes of formaldehyde and quality indices of dried squid thread. The results showed that the contents of formaldehyde, dimethylamine, trimethylamine, and the value of a*, b*, TBA, total number of colonies increased during storage, while L* value and the contents of trimethylamine oxide, reducing sugar, amino acids (except for histidine), and myosin heavy chain (MHC), gradually decrease. The results indicated that trimethylamine oxide decomposed into formaldehyde, dimethylamine, and trimethylamine during storage. Meanwhile the browning occurred due to the Maillard reaction of reducing sugar and amino acids. Compared with air and vacuum packaging, modified atmosphere packaging could significantly inhibit the increase of formaldehyde and the bacteria growth, lipid oxidation and browning reaction in dried squid thread, and the modified atmosphere packaging after treating with 0.5% citric acid had the better effects.

Abstract:This study evaluated the microbial and physicochemical characteristics of raw crab paste treated with atmospheric cold plasma (ACP). The ACP was applied to raw crab paste samples for periods of 30,0, 90, and 120s under different voltage (30,5, 60kV). The changes of bacterial growth rate, the sensory quality, pH, total volatile basic nitrogen (TVB-N) and fatty acids were tested. The results showed that the best sterilization effect of ACP was 90s at 60kV while the sterilization rate reached 97.3%. The ACP could effectively prolong the shelf life of raw crab paste. The bacterial growth rate of experimental group was significantly slower than that of the control group. The sensory evaluation of control group has been reduced to a general level on the 60 days and could not accept at 90 days, while the experimental group was still good on the 180 days. The TVB-N value of the control group was 28.66mg/100g, while the experimental group was only 21.28mg/100g. The ACP had little effect on the nutritional of raw crab paste. It can be concluded that the ACP could effectively reduce the micro organism and protect quality of raw crab paste and prolong the shelf life.

Abstract:In order to utilize and develop the rare Yadong edible fungus(Exidia sp.) better, the growth and metabolism culture conditions of the mycelium were explored. Effects of the culture mediums and the different conditions on mycelium growth rate, biomass, and secondary metabolites production were investigated. The results showed that glucose was the most suitable carbon source for mycelial growth, and soluble starch was the most suitable carbon source to obtain maximum biomass and metabolic product yield. Yeast extract was the most suitable nitrogen source for growth and metabolism. CaCl₂ was the optimal inorganic salt while vitamin B₁ and B₂ had no significant effects on promoting mycelial growth. HPLC fingerprint results showed that compounds of secondary metabolites were as many as 200 kinds and initial pH and temperature factors had more obvious influences on the secondary metabolic diversity.

Abstract:Function strains have been used for carrying out shake-flash reduction test of the second pond sludge which were derived from citric acid fermentation wastewater. The strains were acclimated by adding sterile original sludge with different concentrations. The optimum cultivate conditions of the strains processing were determined by the orthogonal and single factor tests. Experimental results indicated that the percentage of sludge MLSS reduction with the processing by W1-6 and W1-10 were improved obviously compared with the check sample after 4 cycles acclimation, which increased from 17.62% to 24.61% and 16.60% to 23.17%, respectively. The percentage of sludge MLSS and MLVSS reduction were more than 27% and 40% under the optimum cultivate conditions. The SCOD in sludge centrifugal supernatant were raised from 521.7mg/L to around 1700mg/L, and the SV₃₀ was dropped to 54%-57% from 91%. Therefore, the sludge reduction effect was obvious, and at the same time the sludge dewatering performance significantly improved.

Abstract:The anthocyanins, total flavonoids, and total phenol in three formulation wines of black garlic blueberry were determined. Meanwhile, the removal ability of hydroxyl radicals, DPPH free radicals, and superoxide anion as well as the inhibition rate of LPO in three kinds of black garlic blueberry wine were determined. The results showed that the highest contents of total phenol and total flavone in the second formula were found to be 356.8mg/L and 84.5mg/L. The highest anthocyanins content in the first formula, was found to be 9.72mg/L. The total phenol content positively correlated with radical scavenging capacities. The second kind of wine has the best performance of DPPH radical scavenging and superoxide anion free radical scavenging activity with the scavenging value was 95.32% and 96.24%. The first formula wine had the best performance of hydroxyl radical and DPPH radical scavenging activity with the scavenging value of 79.79% and 97.93%. The DPPH radical scavenging,superoxide anion free radical scavenging, and hydroxyl radical scavenging activity rate were 96.92%, 72.06% and 79.55% in the raw wine. The total flavones and anthocyanins contents positively correlated with the LPO inhibition activity. The LPO inhibition rate of the second kind of wine and the raw wine reached up to 81.31% and 89.95%. Formula 1 and formula 2 could be the basic recipes to prepare black garlic blueberry wine.

Abstract:The effects of microwave fixation, steaming, blanching of fixing and stir fixation on the qualities of hawthorn leaves tea were investigated based on the contents of nutritional, functional components, sensory quality and aroma components. The results indicated that the shape, flavour, colour, and leaf bottom of hawthorn leaves tea by microwave heating were better,and the sensory evaluation scores was 92.9. The main biochemical compositions of protein, flavonoids, and water extract were 0.56%, 5.67%, and 28.57%. The main aroma compounds of hawthorn leaves tea were linalool, D-limonene, β-myrcene, (E)-4,8-dimethylnona-1,3,7-triene, n-valeraldehyde, and nonanal.

Abstract:Based on the product characteristics, brewing principle, and brewing method of cold-making tea, the dousing container structural design concept of cold-making tea was proposed by analyzing the characteristics of market demand. Combined with the structure characteristics of common mineral water packaging bottle, two sets of dousing container structure design schemes of cold-making tea were deve-loped to achieve the portability and individuation of cold-making tea dousing container. Ingenious structural design can solve the problem of drinking tea under different conditions to meet the needs of consumers.

Abstract:As the world's largest dairy country, New Zealand, Holland and the United States show their development in common. The degree of organization brings cost savings and improves technological progress. The vertical chain of dairy industry is closely related, and by mutual holding, dairy farmers, dairy cooperatives and dairy products processing enterprises form a chain of interest to ensure the long-term development. Every aspect of the industry chain have strict quality supervision standard, third party inspection and evaluation system to ensure the implementation of standard. Compared with the rapid development of Chinese dairy industry, it still exists problems, such as unreasonable product structure, high production costs, poor supervision and so on. Therefore, we should focus on the establishment of selection mechanism in dairy cows, promote dairy farming scale and the development of dairy cooperatives, strengthen the quality supervision of the dairy industry and improve the social service system.

Abstract:In order to the effective application of the massive detection data in food safety early warning, this paper analyzed the characteristics of the food detection data, and the insufficient of traditional Apriori algorithm on food detection data, then proposed the filtering algorithm, which is a pre-components of Apriori algorithm. An early warning model was established, which was applied to excavate the real oil detection data, and the potential safety problems were founded to make an early warning. Compared with the Apriori algorithm, the improved algorithm abandoned a lot of pseudo-association rules, and also could effectively enhance the efficiency and accuracy of food safety early warning, which has a very important practical significance.