The guantitative determination method of similarity and the concept of similarity index among mutiple food production lines were discussed. The calculating method of optimization for food production line and an application example are provided.

It was expounded how the homogenization pressure influence on homogenizing efficiency and power consumption under conditions of constant flow rate, fat conten and temperature. The homogenized milk sample prepared was observed under an electron microscope, while a certain suitable views were photographed. Set of characteristic diagram of curves were obtained from analyzing these pictures by useing mathematic statistics method. Such as: Size distribution of the fat globule. The degree of homogenization. Mean diameter. Homogenization index. Power consumption etc. Final, the optimal homogenization pressuer was worked out, which must meet the prerequisite to processing and quality of products. After making a comparison between the homogenization index and the method which we created, a new scientific method was set up to appraise the homogenization efficiency; which created a reliable method to evaluate the homoge nization efficiency for development new type of homogenizer, homogenizer valve as well as imitation the spare parts for imported homogenizer.

Through qualitative and guantitative analyses, make clear the changes of main structure of banana arnylum and The quantitative Changes of fibre during afterripening, probe into Changes of Chemical material and the afterripening time of fried banana slice.

The black rice is a sort of special rice containing a lot of the natural black or red pigment in the hull. This paper reports a way to extract and seperate this natural pigment from the black rice. The chemical structure and chemical stability of the pigment is assayed and analyzed. In the end of this paper, this pigment’s pharmacology function and applies is discussed and prefabricated.

The content and distribution of microelements, Fe、 Zn、 Cu in black rice and the effect of light. Temperature and some common metal ions on the stability of black rice pigment were declared, Determination indicated that the content of Fe and Zn in black rice were 386 10-6 and 360 10-6 respectively and concentrated in the pigment, while the content of Cu was Less than 10 10-6. The influence of light against stability of the pigment increased in accordance with The duration of exposed time. Fe2+、 Fe3+、 and Sn2+ strongly influence the pigment stability.

 The Cells of Lactobacillus Casei were immobilized in agar gels coated with polyacrylamide for the production of Lactic acid. The effect of substrate concentration, yeast extract concentration and cultural temperature etc. on the lactieacid production was studied. The activity and operational stability of immobilized cell gels were investigated in repeated batch fermentation.

The effects of cooking methods on the in Vitro mutagenicity of individual foods and meals containing those foods were exa mined using Ames bacteral strain TA98 with S9 metabolic activation. The results are (1) The food pre Pared by either boiling or baking was low in mutagenicity; (2)Frying meats showed markedly increased mutagenic activity, whereas the cooking method for carbohydrate-rich foods, fresh fishes, eggs and vegetables did not markedly affect their mutagenicity; (3)The calculated mutagenicity of the meals, based on the mutagenicity of the individual meal components, was quite similar to the observed mutagenicity. This similarity indicates that the meal components did not interact in either a synergistic or inhibitory manner to alter total mutagenicity as measured by the methods

Silicone rubber window pouch made of polyethylene and silicone rubber film was used for the preservation of garlic sprouts. By controlling the storage temperature 0-5℃、 relative humidity 90%-95% and atmosphere composition O21. 0%-2. 0%. CO25. 0%-7. 0%, the preserving effect was better than that of control atmosphere in plastic porch. The total loss was less than 1. 0% and the commodity: ratio was higher than 99. 5% after 7 monthes storage.