Abstract:Intelligent manufacturing is the crossing and integration of manufacturing, digital, intelligent and new information technologies. It is an inevitable development trend of food manufacturing in the future. This paper reviewed intelligent design and optimizationof food process, intelligent management and control of food production, intelligent food manufacturing equipment and other aspects and prospected the status and development trend of intelligent manufacturing technology in food industry, which may play a greater role and lead the food industry into a new stage of intelligent development.

Abstract:New food resources are the new driving energy and hotspot of innovation development in the food industry in the future, including those in line with The Administrative Measures for 'The Safety Review of New Food Raw Materials' and potentially valuable new food materials. This paper analyzed the internal and external development environment of new food resources from three aspects, including the national strategic needs, domestic research status and the current situation abroad, and put forward the development ideas and approaches of new food resources in China. With the progress of 'Healthy China 2030', new food resources in China will become a strong force to support the healthy and orderly development of the food industry under the condition of national strategic demands and industrial development.

Abstract:Arabinoxylan is one of non-starch polysaccharides, which is widely found in cereals. It is important for the quality of cereal products because of its special physical and chemical properties and nutritional value. This paper summarized the effects of arabinoxylan on the processing properties and final qualities of cereal products and the underlying mechanisms. The problems and future research fields were also discussed for its further development and utilization in better quality cereal products.

Abstract:Isoorientin, a natural flavonoid of luteolin glycosides, exists extensively in many kinds of foods, such as herba polygoni orientalis, corn, black rice, buckwheat, bamboo shoots, hawthorn and cucumber. Isoorientin possesses many functional activities, including reducing the risk of chronic diseases caused by oxidation, inflammation and proliferation of cancer cells. In order to provide some references for further research and application of isoorientin, this review summarized the structure, distribution, functional activities, metabolism and chemical synthesis of isoorientin .

Abstract:As one of aminoglycoside antibiotics，kanamycin has been widely used in clinical treatment and animal health because of broad spectrum antimicrobial activity，which leads to its widespread residues in animal-derived foods. Therefore，it is necessary to detect kanamycin residues in food. In this study，using multiwalled carbon nanotubes（MWCNT） as carriers，monoclonal antibody against kanamycin and horseradish peroxidase（HRP） were conjugated with MWCNT by EDC/NHS methods. A direct competitive ELISA based on MWCNT-Abs-HRP was constructed and itssensitivity was 5 times higher than that of the conventional competitive ELISA. The concentrations of kanamycin in six bovine milk from local market were evaluated.

Abstract:The aim of the research is to find the optimum mixing equation for dielectric properties and verify its prediction accuracy in a radio frequency heating process. By measuring the dielectric constant of ground black pepper powder, the corresponding dielectric properties of particles were calculated using CRIME, LLLE and BE equation, respectively. The obtained dielectric properties were applied in COMSOL Multiphysics simulation for a radio frequency heating process and then verified by a parallel-plate radio frequency system (27.12 MHz, 12 kW). Results showed that the dielectric properties obtained by the CRIME equation provided the most reasonable temperature distribution as compared to the experimental results. The research proves that CRIME equation is a suitable model for black pepper particle dielectric properties, which may have an industrial application for heating process prediction of other granular materials.

Abstract:An ultra performance liquid chromatography/tandem mass spectrometry (UPLC-MS/MS) method was established for the simultaneous determination of 20 kinds of veterinary drug residues of β-receptor activitors, sulfonamides, sulfone inhibitors, quinolones, glucocorticoids and macrolides in porcine muscle. The drugs were extracted with 80% acetonitrile, purified by the solid-phase extraction cartridge, dissolved with 10% methanol after nitrogen blowing, and detected by UPLC-MS/MS after filtering by microfiltration membrane. The BEH C₁₈ column was used for the separation by gradient elution. The identification was achieved by electrospray ionization in positive mode and multiple reaction monitoring. The limit of detection(LOD) was from 0.5 to 5 μg/kg and the limit of quantitation(LOQ) was from 1.7 to 16.7 μg/kg, the recovery rate range was between 62.1%~118.3% and the relative standard deviation(RSD) was 0.4%~16.7% when the added standard substance concentration was 1, 5, 10 μg/kg.

Abstract:The quality improvement of pre-fried microwave frozen food was studied in this paper. Through the selection of flour, modified starch, cellulose, hydrophilic gel and proteins, the addition of brittle starch, HPMC, soy protein isolate and guar gum were determined for the improvement of the crispness and the drenching phenomenon after microwave reheating of the products. The product formula was presented as followed: plain flour 100 g, brittle starch 10 g, HPMC 1 g, soy protein isolate 2 g, guar gum 1.5 g, oil 2 g, salt 0.5 g and water 50 mL.

Abstract:Amadori compounds (AC) are stable products formed in the early stage of Maillard reaction. They are commonly found in heat processed vegetables, fruits and other food products and have an important impact on food quality. In the previous study, we synthesized 8 AC and this paper aimed to establish the synthesis of 1-deoxy-1-L-proline-D-fructose(Fru-Pro),1-deoxy-1-L-serine(Fru-Ser),1-deoxy-1-L-threonine-D-fructose(Fru-Thr), and 1-deoxy-1-L-glycine-D-fructose (Fru-Gly) in the aqueous systems. Four purified AC were determined to be Fru-Pro (C₁₁H₁₉NO₇, MW: 277), Fru-Ser (C_{9/H17NO8, MW: 267), Fru-Thr (C10H19NO8, MW: 281) and Fru-Gly (C8H15NO7, MW: 237), respectively, by ultra high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS) and nuclear magnetic resonance(NMR). In addition, an UPLC-MS/MS method was developed for the simultaneous determination of 12 AC. The results showed that the recovery, precision, and linearity data were satisfactory. Finally, the AC contents of 13 dried fruits and vegetables on the market were tested. The results showed that the method had good detection capacitiy and could detect AC contained in the products.}

Abstract:In order to maximize the retention of wheat nutrients and give good mouthfeel of final products, whole wheat grains were directly used to prepare whole wheat crisps by following the steps of steaming, extrusion and microwave vacuum dehydration. Changes of main nutrients in wheat before and after processing were analyzed. The results showed that after extrusion and microwave vacuum dehydration, the starch was degraded slightly and completely gelatinized, besides its water solubility and water absorption index increased. The protein content increased slightly, and the free essential amino acids content remained unchanged. The in vitro protein digestibility increased from 69.31% to 76.55%. The fat content did not change significantly, whereas the saturated fatty acid content increased from 36.71% to 56.78%, and the fatty acid content decreased. The total dietary fiber content did not change much, but the soluble dietary fiber increased from 2.06% to 2.64%. The total phenolic content increased by 2.6 times.

Abstract:In order to study the adaptive evolution mechanism of L. casei Zhang in antibiotic environment, the gene knockout system was constructed and the resistant phenotype of mutants was studied. The homologous arm sequence of the XRE family transcriptional regulator gene was amplified by PCR, and a knockout vector with internal deletion of LCAZH_0458 gene was constructed.Using the Cre/lox gene recombination system, the double-crossing L. casei Zhang-G/A-1200/600-0458:: lox66-P32-cat-lox71 was screened and the mutant strain L. casei Zhang-G/A-1200/600-Δ0458 was constructed. Besides, the antibiotic resistance phenotype of the wild strain and mutants were studied by the dilution method. The drug-resistant phenotypic results showed that the turbidity was increased by a factor of about 2 when the gentamicin concentrations were 8 μg/mL and 16 μg/mL compared to the wild strain. In the amoxicillin environment, there was no change in the turbidity and viable counts. LCAZH_0458 has a certain regulatory effect on the gentamicin environment of L. casei.

Abstract:This study investigated the accuracy of back propagation artificial neural network model for prediction of the growth of Staphylococcus aureus in sauced beef. The data of Staphylococcus aureus growing in sauced beef were collected at different temperatures (15, 25, 36 ℃) with different initial inoculations (10< sup> 2< /sup>,10< sup> 3,10< sup> 4< /sup> CFU/mL). With the saftwares of Python and MATLAB, the network structure with the best fitting effect was screened out and the back propagation neural network model was constructed. At the same time, the modified Gompertz model was established for the comparison. The accuracy of the two models was tested using square root error, bias and accuracy factors. The results showed that the model with the network structure of 2-35-30 had the best fitting. The errors generated in the back propagation neural network model and the modified Gompertz model were within an acceptable range. Compared with that of the modified Gompertz model, the error of back propagation neural network was smaller and it could be used to predict the growth of Staphylococcus aureus in sauced beef with higher accuracy.

Abstract:Through the existing testing technology together with national standards, the quality indicators for physical and chemical properties and odor of 6 high-salt chilies were analyzed. The results showed that the content of sodium chloride in the sample ranges from 16%~29%, and most of the physical and chemical indicators were not significantly different. The difference for brittleness and nitrite might be related to the origin and storage time of the raw materials. The odor analysis by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose showed that the six high-salt pepper slabs contained more than 20 kinds of volatiles with esters and alcohols being the most abundant. The electronic tongue analysis found they were different in astringency, bitterness, umami and richness.

Abstract:In order to improve the quality of buckwheat Chinese steamed bread(CSB),this paper mainly studied the effects of arabinoxylanase on the quality characteristics (specific volume, expansion ratio, texture and sensory evaluation) and anti-stalingcapacity of buckwheat CSB. The water distribution and water migration during the storage of buckwheat CSB were determined by low-field nuclear magnetic experiments. The mechanism of arabinoxylanase for improving the quality and anti-staling capacityof buckwheat CSB was discussed.The results showed that the quality improvement of buckwheat CSB was the most obvious when the addition of arabinoxylanase was 40 mg/kg, and the sensory evaluation score was the highest.Compared with the blank group,the addition of 40 mg/kg arabinoxylanase reduced the hardness of the steamed bread significantly during the storage.When arabinoxylanase was added, T ₂₁ and A ₂₂ were increased and T ₂₂ and A ₂₁ were decreased, combined water content was decreased and free water content was increased, and moisture was remained well in the dough.Therefore, the addition of arabinoxylanase can reduce the hardness of buckwheat CSB and delay the aging of CSB.

Abstract:In order to solve the problem of non-uniform drying during microwave drying and improve the drying quality of lotus root, a microwave hot-air flow rolling-bed drying (MARD) device was developed by our team. The hot-air flow drying (AD) was used as a control, and the thermal image distribution of lotus root with boiling-water blanching and non-blanching at different drying stages of MARD and the dry-basis water contents were studied. The sensory quality and micro-morphology of materials in different processes were investigated. As a result, with hot air and microwave, the temperature of lotus-root sticks was gradually increased, and finally stabilized within a set range during MARD. Boiling-water blanching reduced the drying time of MARD by 10-15 minutes, but had no significant effect on the temperature distribution of the materials during MARD. Boiling-water blanching darkeddehydrated lotus root, and both boiling water blanching and microwave drying destroyed the microstructure of lotus-root sticks.