Several methods for decreasing viscosity during concentration of soymilk including repeated extraction, adding Vc and enzymolysis are compared. The possible mechanism and effect of pH and temperature on viscosity control are discussed. Results show that appropriate enzymolysis of protein in soymilk, pH adjustment and high-temperature-short-time treatment can effectively lower the viscosity of concentrated soymilk and improve the flavour of soymik as well.

This paper investigates the inhibitory effects of RL juice, Fruit-Cola, PCR powder on the formafion of N-Nitrosoprolin in vivo in rats. The results indicate That RL juice, Fruit-Cola, PCR powder can effectively inhibit the formation of NPRO in rats. The inhibitory rates are 96. 36% ,87. 99% , and 65. 52% respectively.

Active ingredients of licorice (Glycyrrhiza uralensis Fisch. ) root were extracted under different conditions by using different solvents. Several formulations were prepared from the extracts. Through selection screening,one of the formulations having the strongest antimicrobial activity was chosen. Its MIC (Minimum Inhibitory Concentration) against common microorganisms causing food contamination was detected,and shows that the formulation has great activity against the microorganisms.

 Degree of Sugar and glucose content in Kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied. Results indicate that most of the sugar is hydrolyzed during processing. Although inversion rate of sugar and glucose content are different with different kind of products , no harmful effect is found on the quality of products.

 The cold point position and the heating rate of the glass jar pineapple in syrup will be changed, if the jar is fixed by downward laying in the retort. The cold point position will go up and the heating rate will be improved. However , if the jar is fixed by one on top of another , adverse effect will be produced during heating.

 Processing technology of quick-freezing of poultry is put forward and mechanism of reddening in muscle is studied.Some recent quick-freezing technology for preventing reddening of muscle are briefly introduced.

 Atmosphere composition differs with different ventilation in sealed chamber during storage of Chinese cabbage (Brassica Pekinensis R. ). Due to the density lighter than that of CO2, ethylene can be eliminated at lower ventilation rate (0. 8 L/h, 24 h/day) in storage environment while CO2 concentrated. This treatment results in the decrease of protein and chlorophyle content, the lowest peroxidase activity and the highest production rate . An appropriate ventilation rate can be determined hopefully for commercial Chinese cabbage storage so as to inhibite withering of outer leaves and growth from the prowin point.