Soluble solids content (SSC) is a key index to evaluate the quality of strawberries. In order to achieve the non-destructive evaluation of SSC, the near infrared spectroscopy was used to build the linear partial least squares (PLS) and nonlinear least squares support vector machine (LS-SVM) models. Twenty-seven effective variables were selected from the original 4 254 variables by combining both successive projections algorithm and Monte-Carlo uninformative variable elimination. The quantitative analysis models were then established by using the selected effective variables. At the same time, color feature parameters were obtained based on components of RGB images of samples considering the influence of surface color on strawberries, and the multi-parameter PLS and LS-SVM models were constructed by further integrating spectra and color features. Based on the same correction set and prediction set, the prediction performance of all models for SSC was compared. The results showed that MC-UVE-SPA was an effective spectral variable selection algorithm, and the multi-parameter fusion nonlinear LS-SVM model was the optimal model for the quantitative prediction of SSC in strawberries. For samples in the prediction set, the correlation coefficient (RP) and root mean square error of prediction (RMSEP) of the model were 0.9885 and 0.1532, respectively. This study lays a foundation for the development of portable instruments and online detection equipments for the detection of soluble solids content in strawberries based on near infrared spectroscopy.

The effects of pretreatment of samples with lactic acid, acetic acid, and citric acid respectively on the physical and chemical characteristics and the changes in volatile flavor components of air-dried yak beef were investigated in this paper. Fresh yak meat was cured with different organic acids. After the curing process, the shear force of the fresh yak meat was measured firstly. Then the marinated fresh yak meat was made into air-dried yak meat, and the pH value, color differential, water content, Aw, MFI, sensory quality and volatile flavor substances of samples were measured.The results showed that as the organic acid concentration increased, the shear force value of fresh yak meat decreased significantly（P＜0.05）, the pH value and a* value of air-dried yak meat also decreased significantly（P＜0.05）, and the water content、 Aw、 L* value、 MFI of air-dried yak meat increased significantly（P＜0.05）, but the b* value of air-dried yak meat showed no significant change（P＜0.05）. The air-dried yak meat had the best taste after 3% citric acid treatment. The content of volatile flavor substances in air-dried yak meat treated with lactic acid and citric acid increased, but that of air-dried yak meat treated with acetic acid decreased. In conclusion, the texture improvement of air-dried yak meat with 5% acetic acid pretreatment was the best, and the flavor quality of air-dried yak meat with 3-4% citric acid pretreatment was the best.

In order to explore the effects of different pulping processes on the quality of soybean milk, the organoleptic, nutritional，physicochemical indexes of soybean milk produced by the slurryprocess, the primary pulp residue co-cooking process, the secondary pulp residue co-cooking process and the hot water slurry process were evaluated..In addition,correlation analysis was carried out for each index.The highest sensory score of soybean milk was the secondary pulp and residue co-cooking process, with a score of 87.7.Hot water slurry process score of 87.3 points, ranked second. The soymilk from secondary pulp residue co-cooking process produces a soybean milk stability coefficient of 94.9%, a protein content of 3.890g/100g, a fat content of 1.814g/100g, and a total sugar content of 1.267g/100g, which has the best stability and highest content nutrients. The pariticle size of the soymilk obtained by the four pulping processes is mainly distributed between 0.1μm and 2μm. The maximum particle size of the soymilk is secondary pulping process which D50 and D[4,3] is 0.500μm and 0.547μm respectively, and the particle size of the raw slurry process soymilk is minimum, which is 0.423μm, 0.454μm respectively. Correlation analysis indicated that there is a significant positive correlation between protein content and viscosity, soybean milk stability, average particle size and sensory score (P<0.01), and the correlation coefficients were 0.968, 0.843, 0.979, 0.975,respectively.Protein content is negatively correlated to sedimentation velocity Significantly , the correlation is -0.974. Under the same conditions, the secondary pulping process is more suitable for soybean milk processing.

The present study was designed to explore the effects of Plasma treatment on properties of protein-based film-forming solutions. For this purpose, the WPI-NaCas-GLY composite film-forming solution was treated with atmospheric pressure cold Plasma of 30 W at different temperatures for 0, 5, 10, 15, 20, 30, 40 and 60 min，respectively. Changes in chromaticity, pH, particle size, surface tension, foaming properties and emulsifying capacity of the film forming solution during the treatment were observed. The results showed that the yellowness of the film forming solution rose, and the pH value waved to decline, protein polymerization increased the size of protein macromolecule particles in solution at a rate of doubling every 5 minutes with the extension of treatment time, due to the action of reactive oxygen species and nitrogen species induced by plasma. The protein carbonyl groups and free SH groups of the protein increased and decreased at the rate of doubling respectively, the surface tension of the matrix was reduced to about 35 mN/m, the foaming capacity was reduced by 10%, and the foam stability was significantly improved (P<0.05), increasing from 74.99 % to 94.60 %, and the emulsification capacity reached 0.12 m2/g. The tensile strength of the composite protein film was increased by 0.5 Mpa, light transmittance decreased, the oxygen transmission rate was reduced to 0.53 cc/(m2?day), and the water vapor transmission coefficient was reduced by about 40%. It was inferred that the timely Plasma treatment can effectively improve the hydrophobicity, foaming ability, and emulsification properties of protein-based film-forming solution, and got the ideal composite protein film.

Studying the adsorption properties of the porous magnesium oxide, which providing theoretical basis for its application in sugar industry. The porous magnesium oxide was synthesized by burnning the porous hydromagnesite which was synthesized by stir-the ageing method. By studying remel syrup of brown granulated sugar as the object, exploring the feasibility of the process of decolorization by the porous magnesium oxide. Through decolorization rate as the index, evaluation of variables effects such as the porous magnesium oxide dosage, preliming pH value, adsorption time, adsorption temperature for the decolorization for the remelt syrup of brown granulated sugar. the results showed that the optimal process conditions for the decolorization rate were:the porous magnesium oxide dosage:0.1 g, adsorption temperature60 ℃, adsorption time:60 min, preliming pH value:8.00, Under these optimal conditions, the decolorization rate:84.7% .The porous magnesium oxide was used to further investigations. The adsorption kinetics of the porous magnesium oxide was consistent with Lagergren equation Ⅱ. Moreover, the adsorption isotherm also complied with the Langmuir equation.

The apparent enzyme activity of immobilized papain was taken as the index,the effects of ultrasound frequency and power on the kinetics of immobilized papain chemical reaction were investigated. It was found that  the reaction of the immobilized papain decompose casein is consistent with the first-order reaction rate formula. Ultrasonic treatment can significantly reduce the apparent activation energy.The ultrasonic power was 0.05W/cm²,and the ultrasonic frequency was 28,40,50 and 135kHz,the apparent activation energy decreased gradually,and the apparent activation energy was the lowest at 135kHz 0.25W/cm²,it was38.23±0.53kJ/mol.When the ultrasonic frequency was 135kHz and the ultrasonic power is increased from 0.05W/cm² to 0.45W/cm²,the apparent activation energy was the lowest under the ultrasonic condition of 135kHz 0.25W/cm²,which was 32.81.When the ultrasonic power continues to increase,the apparent activation energy shows an upward trend.Under the ultrasound condition of 135kHz 0.25W/cm²,The apparent activation energy was the lowest, which was 32.81±0.09kJ/mol,the apparent activation energy decreased by 52.48% .

The atrazine-degrading strains were selectedusing high atrazine concentration solid culture and high performance liquid chromatography (HPLC), then the dynamics of growth and atrazine degradation rate were determined, and the effects of co-substrates and environmental condition ondegradation rate were also evaluated. The results showed that 10 strains had degradative capability for atrazinewith the degradation rate from 13.3% to 41.1%, and the maximum degradation rate was obtained with strain XQB-33. Among 10 strains, 4 strains (XQB-1, XQB-21, XQB-25, XQB-33) showed the higher atrazine degradation capacity (38.1%, 34.6%, 37.3% and 41.1%, respectively)．Furthermore, 4 strains with higher degradative capacity reached logarithmic phase, and showed the highest atrazine degradation rate after 72h liquid medium culture. After addition of glucose, sodium citrate, sucrose and succinic acid sodium acetate as co-substrates, the degradation rate of 4 strains increased significantly, especially for 0.5% glucose, the degradation rate of XQB-1 and XQB-1 increased by 15.2% and 14.3%, respectively.The environmental factors can affect the degradation efficiency. The optimum reaction conditions for 4 strains degradation were inoculation amount 2.0%，initial concentration of atrazine 100-200 mg.L-1, initial pH value 5-6, culture temperature at 30℃, and volume at 75-100100mL/150mL.

The drying technology of hot air drying, vacuum freeze drying and spray drying were used to prepare Rosa xanthina Lindl powder. The effects of different drying methods on the physicochemical properties and effective components of the powder were investigated. The results showed that the powder obtained from three kinds of drying methods were good in water solubility and low in moisture content. The flowability, moisture absorption and CRH of the powder prepared by hot air drying were better than others drying methods, but the color of this powder was brown and the active ingredient of anthocyanin was not detected. The powder prepared by spray drying had the lowest yield 77.51%, meanwhile, the powder had bright purple color, the best water solubility, the smallest particle size 7.71 μm, and the content of anthocyanins, polyphenols and flavonoids was the highest than others drying methods. Based on the results of comprehensive scoring, the quality of Rosa xanthina Lindl powder by spray drying was the best. Considering the quality of the powder and the efficiency and cost of drying methods, spray drying method was selected as the most suitable method, which showed potential application in Rosa xanthina Lindl powder processing industry.

Fermentation was optimized for succinic acid production of recombinant Yarrowia lipolytica PGC11505 using 2.5-L bench-top fermenter.. The results showed that, the output of succinic acid was enhanced substantially after the optimization of speed of revolution, aeration rates, initial concentrations of glycerol and peptone, pH value of the fermenter. For detail, production of succinic acid was doubled under the speed of 600 r/min versus 400 r/min. Aeration rate of 1.0 vvm was appropriate when compared with 0.5 vvm and 2.0 vvm. Oxygen was deficient if aeration rate was low and it would waste power and energy when aeration rate was high. PGC11505 grew well and fermentation was done totally when the initial glycerol concentration was 100 g/L, the output of succinic acid reached 21.0 g/L. It was optimal for succinic production with 10.0 g/L peptone. PGC11505 performed the best when the pH value was kept natural as compared with pH value of 4.0, 5.0 and 6.0, which achieved 26.3 g/L succinic acid and a yield of 0.27 g/g. Finally, fed-batch fermentation was taken under natural pH value for 138 hours. A total of 192.5 g/L glycerol was consumed and 46.9 g/L succinic acid was produced with a yield of 0.24 g/g and productivity of 0.34 g/g/h. After optimization, the output of succinic acid was improved by 4.7.

Lactobacillus plantarum was used as starter to ferment compound soybean milk. The changes of proteins, peptides, lipids, lactic acids, amino acids and 4 kinds of isoflavone were determined before and after fermentation. Three antioxidant models were used to analyze the changes of antioxidant activity of the compound soybean milk. The results showed that after fermentation the contents of peptides, lactic acids and amino acids in compound soymilk increased significantly; isoflavone glucoside declined while the content of isoflavone aglycone increased. The antioxidant activity of compound soymilk after fermentation was enhanced. The results of gas chromatography-mass spectrometry showed that alcohols, acids and esters aroma components increased significantly after fermentation, which improved the flavour of compound soymilk.