Ginger essential oils and ginger oleoresins are two main products from deep processing of ginger. Both have high application value and development potentials in food industry. Their compostion, property, function, extraction and applying property were summarized in this paper.

Effects of microwave irradiating time on the thiobarbituric acid value and vitamin E content in vegetable oils were investigated. It indicted that all of the quality indexes aforementioned were changed with the microwave parameters,and the influence of microwave was directly relevant with the unsaturation dagree of fatty acids in the vegetable oils.

The crude tea polysaccharide (CTPS) was eluted from DEAE-cellulose column by NaCl graded elution. The results showed that CTPS was composed of four components-one neutral polysaccharide and three acid polysaccharides (TPS Ⅰ. TPS Ⅱ、TPS Ⅲ) .After converting the hydrolyzed polysaccharides into acetylated aldononitriles by means of gas chromatography, the chemical components and the ratio were showed as follows: the neutral polysaccharides: D-Ara.: D- Ⅰ：D-Rha. :D-Man:D-Glu.:D-Gal.=0.48:0.56:1 .33. 1.00; TPS Ⅲ：D-Rha.: D-Ara. :D-Xyl.:D-Gal.=5:2:1.7.All these could be used for further study into the mechanism of antibloom of chocolate.

Three oxygen free radical generation models were established to study the effects of Mytilus edulis on scavenging oxgen free radical and inhibiting lipid peroxidation. The results Showed that the hemogenated liquid of Mytilus edulis could scaveng superoxide radical and hydroxyl radical and inhibit lipid peroxidation. the values of IC50 were as follows: 7.65± 0.33mg、14.30±1.15 mg. 30.60±2. 19 mg. Inhibition level of the different samples disposed to the three systems was different.

Among the mediums MRS, M17, ATP, SL, Elliker, SDM used for lactic acid bacterium growth, a new culture medium ATP was chosen for the synthesis of exopolysaccharide (EPS) by Streptococcus salivarius subsp. thermophilus LCX2001. When grown in a chemically defined medium with glucose and/or lactose as the substrate carbohydrate added in the amount of 20g/L. The production of EPS increased at higher temperatures, but the bacterium rapidly lost its EPS producing cap ability at 47℃, while the optimization temperature was 35℃,initial pH of medium was 6.5, and the fermentafion time was 20h.

The effects of heat-drying and freeze-drying techniques on the quality of α -instant rice were studied in this paper.The most suitable time for rice soaking at 25℃　is 150～180min.The heat dried sample was faint yellow and semi transparent. The granule appearance of this α -instant rice was wrinkled, dry and fissured. There were apparent cracks on their surface and the small openings inside were not uniform.Part of them appeared gelatinous and their water reconstitu- tion capabilities were little lower than those of freeze dried. The freeze-dried sample was white and opaque. The granule appearance of this α -instant rice was plump and smooth,and had many tiny holes inside. Their reabsorption capabilities were better. There was not much difference in α -gelatinization between the two samples.After reconstitution the hardness, stickness, elasticity and taste of heat dried sample were better than those of freeze dried sample, especially, the important mouth feel factors, stickness and elasticity won apparently higher scores. After reconstitution the quality of heat-dried sample was very close to that of fresh rice. Hence heat-drying technique is reasonable and practical for the industrialization of α -instant rice production.

In this paper the technology of processing beau curd (don fu) from oil meal was studied. The complexing of thickening agents with various ingredients affected the quality of foe beau curd undertest. The tested results showed that the beau curd quality could be improved by some thickening agents to keep up or to be tastea even better than foe quality of beau curd. Made of pure soy beans.

This paper reported how to brew Sorghum Whisky (naew type of grain distillated spirit) by using 51% Sorghum.38% barley malt.6% corn.5% pea malt. The malt. The main production process was sorghum steaming and malt mashing, liguid fermentation of Whisky yeast and I lan senula anomaly yeast bubble-cap distillation with packed tower tails and matured in used oak casks. The yield reached above 59.2% and alcohol content of finished product was 38% (v/v).

High temperature and high humidity drying of artificially formed rice was studied in the present paper. Results indicated that drying rate was speedy during the high temperature and high humidity drying stage with fewer contraction caused by less water gradient. Oxidative rate of oil that might be caused by ranciodity could be controlled greatly because of less O2 in the air. Flavor of rice be coald retained better as less loss of flavor material by this drying method. Final product had good color and transparency and the rice was elastic after rehydration of 3-5min dae to the better gelatinization. Optimum drying conditions were preheat 5min,temperature 90℃,relative humidity 25%,air speed 2.8m/s.The earlier drying stage temperature was 90℃,relative humidity 60%,drying 15min and the later drying stage temperature 60℃,relative 25%,drying 15min.Air speed was 2.5m/s.

The effects of sucrose decrease on cake quality were studied. A basic formula and technology for low sugar cake were determined. This experiment also successfully applied Aspartame to low sugar cake.

Based on the data of 17 flavor components in 46 samples that were obtained by GC,GC-MS and sensory evaluation the cluster analysis was used in the aroma recognition of the samples. The correlation between sensory analysis and chemical compositions was disclosed. Viewing from a statistical perspective, the results were satisfactory.

It has been already found that the ascorbic acid could reduce the phosphomolybdic acid salt into molybdenum blues quantitatively. Hence the concentration level of vitamin in the food could thus be determinde by the spectrometry. In this paper. the effect of some factors on the developing reaction had been studied in detail. The results showed that the reaction rate of vitamin and molybdenum was rather fast, the environmentel effect was small and the O D value of theis system was stable in acid medium. Beer’s law was obeyed in the range of 8-28ug/ml for ascorbic acid. In the range, the calibrated equation was Y=0. 189292+3686.31X(mol/L),the linear correlation coefficient R=0.99826,the indirect molar absorbing coefficient 3.68631 × 10~3 and the maximum absorption wavelength was 705nm and the coefficient of recovery was in the range of 97.50%-98.63%.This method was simple quick and accurate.

The research studied the possibility of determining the concentration of NaFeEDTA by UV spectrometry. We found that in some iron fortificants such as FeSO4, FeClA3, Fe（NO3）3, only NaFeEDTA had UV absorption at 256nm and the absorption was directly proportional to the concentration level of NaFeEDTA over the range of 0.4-4.0 μ g/ml （NaFeDETA-Fe） whereas the correlation coefficient was 0.9999 .The method had been applied to the determination of NaFeEDTA in soy sauce. The recovery rate was 95%－107%.This method is simple, fast, and accurate and a good way to determine the concentration of iron in food fortificated with NaFeEDTA.

Texture is an important index to evaluate the quality of frozen fruits and vegetables. This paper investigated the effects of blanching and freezing on the texture and the cells structure of potatoes, and found that low-temperature and short time blanching (65℃,3min) had less effect on the injury of potatoes ’texture, Both quick-freezing and slow-freezing caused significant injury of potatoes’ texture, the effect of quick-freezing was better than slow-freezing. The texture of potatoes was somewhat related to the damages of potato cells during processing.

The respiratory rate of sweet pepper (capsicum frutescens) increased sharply under the chilling stress. The relative conductivity of pulp and the membrane permeability also increased as the time of chilling stress prolonged. The prestorage heat treatment lessened the rise in respiration and reduced the electrolyte leakage of pulp.The rise in respiration a process of ripening with peel color development at 10-12℃, was restrained after prestorage heat treatment. When sweet peppers were ’stored at 0-1℃ after prestorage heat treatment the delayed symptom of chilling injury appeared 8days later and the degree of chilling injury was minimized .The combining use of prestorage heat treatment and low- temperature storage (0 - 1 ℃ ) could restrain the ripening and peel color development significantly. Prestorage heat treat- ment reduced. the incidence of decay, increased fruit commercial value, extended storage life and shelf life of sweet peppers during cold storage. The prestorage heat treatment had no adverse effects on the quality of sweet peppers during cold storage.

The technological process and conditions of marinated eggs were stuided in the paper. The results indicated that the marinated eggs of better quality,special flavour could be obtained after the fresh eggs boiled for 5min,cooled then marinated with eggshell peeled off in special marinade for 3h.(95℃±5 ℃),and ambiently soaked for another 36h,then vacuum packed and sterilized. The product was of　black-brown colour, delicious taste with some bitterness like cofee, good bite and good mouth feel.