The digestibility and enzymatic resistivity of the potato starch micronized by ball－milling was studied in terms of In－Vitro model and the 76－13 standard method of the American Association of Cereal Chemistry(AACC).The effect of mechanochemical effect on its enzyme－reactivity was discussed.The results showed that its digestion rate was greatly increased and its resistant starch content decreased by micronization.The sensitivity of starch granules digestibility to enzyme and their reactivity could be enhanced by mechanochemical efficacy.

In our previous study,it was found that lentinus edodes and tea leaves hade an excellent effect on resisting bloom of CTCBE chocolates.A further study was carried out on the effect of Lentinus edodes and tea leaves on the crystallization behaviors of CTCBE chocolates during tempering by means of XRD and DSC,as the results were with the control chocolate.These results showed that there were significant differences in crystallization behaviors between the two stages of decreasing and increasing temperatures.Furthermore,while molding,the melting points of crystal in lentinus edodes chocolate and tea leaves chocolate were 29.62℃and 27.84℃respectively,higher than the 21.93℃of the control chocolate.This indicated that lentinus edoees and tea leaves both had good effect of forming the stabilized crystal better than the control while molding.These anti－blooming effects also corresponded with the of kinetics study.

It was studied that the magnetic resins could adsorb Ca2＋and Mg2＋and coloring matter of diluted sugar solution by certain intensified magnetic field.The results indicated that the capability of ion exchange was obviously increased by strong magnetic field. The adsorbtion was the best when the magnetic field intensity reached 160kA/m.

The rheological properties and the size and molecular weight distribution of pectin of tomato pulps broken at different temperatures were investigated.The average molecular weight of pectic substances in tomato polps increased with the increasing of breaking temperatures,while the value decreased when tomato was broken up to 90℃.Dynamic shear data revealed that tomato pulps broken at 80℃and 85℃had relatively high storage moduli.Which dependent on oscillatory frequencies to some extent.So the pulps exhibited weak gel properties.The positions of crossover point of storage moduli G′and loss moduli G″moved toward low frequencies with the increase of breaking temperature.It reflected that the higher the temperature was,the more macromolecular substances were retained in tamato pulp,and also stronger the elastic properties became,and vice versa.

Ferulic acid starch esterified starch(starch ferulate)was synthesized and its funcfional and biological properties were determined.Starch ferulate showed lower viscosity,higher water－holding capacity,and much less retrogradation during low temperature storage than its native one.It was only partly hydrolyzed(lower than 10％)by diastase and the bound ferulic acid was largely released by colon micro biota.The rate and extent of released ferulic acid were higher than dietary fibres from wheat bran.Also,it prologed the activity two yogurt strains during storage.

The experiment results have shown that the diffusion inside the tea leaves is a rate－determining step in the water extraction of constituents from the tea.It was not due to the resistance of the layer.The infusion parameters of tea constituents (such as caffeine,theaflavins) could be defermined by kinetic equation(rate of infusion,activation energy),partition constant and diffusion coefficient in the state of infusion equilibrium.

 Molecular weight distribution of casein－alcalase hydrolysates was analyzed by HPSEC.Under the optimal operating conditions,the kinetic constants were experimentally determined as Km=0.3132g/L,Kcat=12.9248/min，Ks=9.5565g/L,Kp=0.00285g/L.Taking into account the substrate inhibition,product inhibition and enzyme inactivation,a simplified kinetic model was established.The regressive results indicated that the average relative error was 6.21％.

 After the research on the extraction process of the prunus mume it was found that the leaching conformsed to the three－dimentional diffusing model.The apprapriate conditions of the leaching process were 80℃/6hr with an agitation every 10min.

A Filamental Fungus has been seperated and screened in our laboratory.It could be used in liquid fermentation to transport elution material from Gardenia yellow to Gardenia blue.Orthogonal experiment showed that the optimum Gardenia blue culture medium and culture condition swere:peptone 4％, soybean extract 1％, elution material 7％, pH8.0; culture temperature 31℃, inoculum 5％(V/V),culture broth quantity 200ml/500ml flask, shake rotation 200 r/min and fermentation period 96 hr. The culture can produce 12g Gardenia blue pigment (E1％595≥50) per liter fermented broth.

Two technologies were used to manufacture one new type of chewy candy,and the better method was chosen after comparing and analyzing them.The candy made this way showed the characteristics of long chewing time,good elasticity and hardness.In addition,it gave the feeling of chewing gum,yef could also be digested completely.

This study was conducted on the color retention of dried Litchi fruit.The treatments were as follows:fresh litchi fruit was bleached by dipping in three different solutions(Sldium dithionite,Sodium bisulfite and Sulfurizafion)firstly;then dipped in three different acid solutions(HCL,H2SO4 and Phytic acid)at different pH value(0.5,1.0 and 3.0)for different time(5,10 and 15 min)respectively Then after it was dried only in the daytime at 50～60℃.When water content in the pulp reached 29％～32％,the product yidld was 25％～28％. The results showed that the kinds of acid,pH and the dipping time made a little different effect on skin color retention and sensory of fruit.The opfimal effect was obtained by smoking first,then soaking in H2SO4 solution at pH3 for 5 min.After drying the skin color almost kept the initial color and the pulp had the characteristic favor of litchi without residual taste of sulphiteAffer assoy,the total acidity rose,total sugar and redued sugar changed a little,Vc decreased greatly and the residul guiphite was in trace amount compared with the control. The results of storage experiment of products showed that the skin color kept a natural redness,and the pulps did not mildew and had no monstrous flavor after more than one year storage at room temperature sealed in freshing package.

This paper studied the extraction of edible pectin from Artemisia desertorum by hydrolyzation.After sfudying the technological conditions.the optimum extracting parameters and the highest rate of production were concluded by means of the orthogonal design. The primary analysis showed that the optimum conditions were 70℃with the ratio of desertorum and solution as 1:18,in which pH=0.6 and extracting time 6h.Under these conditions,good production yield could be gained,The highest rate of yidld was 24.8％and the color of Artemisia desertorum cambrige white.

In this paper,value added onion olil extraction technology was reviewed,It pointed out that onion oil could used for health care and medicine.Onion oil has shown preventive and curative effects for arteriosclerosis,hypertension diabetes and infectious disease sts..Extraction technology of onion oil was studied.We have used distllation and solvent exfracfion method.The average oil yidld was about 3‰.

The determination of the aging time of the ice cream mixture was one of principal factors,based on practical formula of ice cream,processing technoloqy and condition for the growth of the viscosity in the ice cream mixture.Through stir－freezing the quality of the mixture could also be examined.Above all,the aging time in the mixture was obtained.

The nutritional evaluation of silkworm cocoon protein was assqyed by chemical analysis and animal experiments. The results of the amino acid analysis showed that silkworm cocoon protein contained 17 amino acids accounted for 40％of the total amino acid contents in corresponding with the evaluation model of FAO/WHO The results of rat metabolism and growth experiments showed that the apparent digestibility(AD),true digestibility(TD),biological value(BV)and net protein utilization(NPU) of silkworm cocoon protein were 94.05±0.80,95.76±0.68,94.72±1.19,90.70±1.30,respectively.Protein efficiency ratio(PER)and net protein ratio(NPR were 2.00±0.25 and 2.66±0.18,respectively. There was no significant difference in these indices between silkworm cocoon group and casein group. The results suggested that silkworm cocoon protein was a good protein resource.

 The synthesis of HbNO and its use as color additives in meat products were put forward for the first time in this test.The detailed researches synthetic conditions of HbNO and its test to replace NaNO2 or NaNO3 in meat products like sausages were emphasized.The results of fresh and stable color,special flavor and bright products were obtained.Besides the amount of residual NO2－in obvious reduction to 0.00175g/kg,the aim to lower the nitrate content of meat was achieved to ensure safety of meat products.

 A new method for direct detemination of inositol with high performance liquid chromatography has been developed.Inositol and glucose in sample had been seperated with Waters Sugar Pak I column by using H2O as mobile phase and UV detector at 196nm.The method was simple,rapid and reliable.

 In order to determine Chromium in foods conventional solution method was cineration or oxidation in H2SO4－H2O2.Cineration cost long time and much power while oxidation needed a lot of agents.These methods heavy Produce acid fog.The environment was pollutd.and somelipid could nof be digested thorougly.In this paper weredig ested and treated eggs with microwave,and the test results were compared.The results showed that this method of processing eggs with microwave was rapid,and convenient.The determination limit of Cr was 9.7×10－11g.ml－1，the relative standard deviation(RSD)(n=10) was 2.3％and the recovery rate was 96.0％－101.0％.

Capillary GC detection method for organochlorine and tyrethrin Pesticides using C18 sold phase extraction.This method was rapid、simple and low cost.The Preparation of sample was simple.The gualitative and guantitative simultaneous analysis of organochlorine and Pesticides in sample.

Fruits of bitter melon (Momordica charantiaL.) were separately stored at 6℃for 6 days and stored at 11℃for 15 days showed chilling symptoms with typical chill－induced respiratory and increaing ethylene production after being transterred to 20℃room fovtest.The optimum storage temperature of bitter melon was 13℃.

 High voltage pulsed electric fields were applied to the food pasteurization.The method showed so many advantages,such as short time,low energy consumption,effective conservation of the food’s nutrients and natural characters of color,smell and taste.Therefore,it would have wide prospect of industrial application.This paper discussed the prospect of present progre and industrial application to the aspects of treatment system design,pasteurization mechanism,energy consumption and economics,treatment effects and affecting factors,etc.

A review with 20 references about thawing technology of frozen foods was given in this paper.The thawing mechanism of each kind of thawing method and its application in food were discussed.The paper focused on the introduction of microwave thawing,ultrasonic thawing and high hydrostatic pressure thawing methods.

 Gluten proteins,especially high molecular wgight glutenin subunits(HMW－GS),played an important role in determining the breadmaking quality and dough formation.This article summarized the studies on those above－mentioned proteins and tried to establish the relationship between the composition of each class of gluten proteins and breadmaking quality.

The surface cementation technology could improve wear ability and corrosion－resistance.It would be especially useful to apply surface treatment for the foodstuff machineries.