The effect of temperature on the viscosity of honey and molasses was studied in order to perfect the rheological inspection method for honey.

Lipid oxidation is a major cause of spoilage in fish muscle. Fatty fishes undergo lipid oxidation rapidly at refrigerator temperatures. 0. 1 % Sodium Isoascorbate was used as antioxidant to examine the synergistic action on retarding the oxidation of fats.

 In this study . the mineral elements content and characteristics of the famous tea in Sichuan Province were mainly analysed. The results showed that there were higher contents of K、 P、 S、 Ca、 Mg、 in the famous tea of Sichuan (>1500 10-6,) and less contents of Ba、 Cr、 V、 Co、 Se in it(<10 10-6); The elements content of K、 Zn、 P、 Na、 Ni、 Cu、 S、 Se、 Co in the famous tea were the range of 0. 38%-115. 65% higher than in ordinary green teas of Sichuan , and the contents of Mg、 Mn、 Al、 Ca、 Ba、 V、 Rb、 Fe、 Cr in the former were the range of 7. 32%-46. 67% less than in the latter; There were more mineral elements content in the famous tea Hong Yan Ying Chun、 Yong Chuan Xiu Ya and Qing Cheng Xue Ya, but less mineral elements content in the famous tea Yu Cheng Yun Wu、 Yu Qian Tea.

This paper sets up freeze-dryings pattern from mass and heat transfer equations. The result showes that mass transfer is freeze-drying’s controiling resistance.

 Broad bean (Vicia faba) is a kind of quality raw material to produce long-thread vermicelli in food industry. The yield of long-thread vermicelli (bean starch) is closely related to the soaking condition. This paper studied the effects which influenced the soakage of broad bean, and offered the suitable soaking technology.

 The principles and technology of a machine processing method in making persimmon cakes are proposed in thispaper. In order to eliminate "astringent taste" and frosting from the persimmon cakes, the technology of adding an aseptic,sugar, pigment and vitamin c is studied. The results show that in addition to retaining the special flavoar of traditional dried persimmon the persimmon cakes made by machine processing method possess good quality for further processing. The research shows that it is possible to carry out industrial production in making persimmon cakes using a machine processing method.

This study defined the processing technology of almond milk. The technical parameters are as follows: Mashed almond milk: water is 1 :15 (W/W),0.1% citric acid is added to adjust the milk pH milk to 4 23 or so. 10% sugar, 0. 3% PGA (propylene glycol alginate) and 0. 2% giyceryl monostearate are added into the milk. The concentration of soluble solids in the milk> 1 0%, and protein content >1%,After one month storage there was no float or sediment ob-served.

A mixed penalty function method is used to obtain an optimum nutritive formulation. It provides the theoretical basis for reasonable nutritious food formulation. This method is stable in experimental running and the results are reliable. It is applied for optimum designing of different nutritious food formulation.