Advanced Materials Research Vols. 798-799

Abstract: Taking Victoria Grape as material, studied on the effect of 1000, 500 and 100 μL/L SO₂ fumigation treatments on postharvest quality and SO₂ residue of fruit stored under 0 °C. The results indicated that after 60 days of storage, all treatment could decrease the decay rate, inhibited the decrease of soluble solids content. The 500 μL/L SO₂ fumigation treatment showed an ability to inhibit increasing of MDA content and PPO activity. The SO₂ residue in grape pulp treated by 500 μL/L and 100 μL/L of SO₂ were 8.31 mg/kg and 6.52 mg/kg respectively which under the FDA safety standard (10 mg/kg) after 60 days storage, while the SO₂ residue in 1000 μL/L SO₂ fumigation treatment samples was 23.17 mg/kg which beyond the FDA safety standard.

Abstract: This study was aimed to optimize the chromatographic parameters for the determination of benzo (a) pyrene in frying oil. Liquid-liquid extraction was applied to extracted benzo (a) pyrene with n-hexane and, then analysed by high-performance liquid chromatography with ultraviolet visible detection. Data analysis suggested that good separation effect could be gained when acetonitrile and water had a ratio of 88:12. Flow rate of mobile phase of 1.0 ml/min was settled. The column temperature was set at 30 °C based on analysis time and separation effect.

Abstract: Snap bean (Phaseolus vulgaris L.) is sensitive vegetable which can develop chilling injury when stored at low temperatures. This study was conducted to investigate the effect of controlled atmosphere (CA) (2.5±0.5 %O₂, 5±0.5 %CO₂) and 1-methylcyclopropene (1-MCP) (0.5 μL/L) on chilling injury (CI) of snap bean during 35 days storage at 0 °C. The results showed that CA and 1-MCP reduced chilling injury symptoms, however, the CA combined 1-MCP treatment which delayed the respiration peak appeared and the chilling injury index achieved 1.9. The treatment decreased electrolyte leakage, malondialdehyde content and activities of PPO, which were significantly lower than CA and 1-MCP singly. These results suggested that combination of CA and 1-MCP treatment is promising treatment for alleviating chilling injury of snap bean stored at 0 °C which extending the shelf-life.

Abstract: Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, and functional characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, anthocyanidins, and tannins in comparison to the control wine.

Abstract: Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

Abstract: In this paper, we study the shape of the leaves. More specifically, we show that leaf shapes are affected by genes and external environment in different species; and affected by leaf vein and leaf distribution In the same species. Based on shape features, color features and vein features, a Probabilistic Neural Network (PNN) Model is established by using Polar Fourier Transform. Finally, our experimental test shows that the total classification accuracy is 85.7%.

Abstract: We prepared N, O-carboxymethyl chitosans (CMCSs) with different substitutional degrees (SDs) to evaluate their effects of hemostasis, and provided experimental basis on biomedical materials. Chloroethanoic acid was used to synthesize CMCSs. The structure were characterized by Fourier transform infrared (FT-IR) and wide-angle X-ray diffraction (WXRD). Potentiometric titration and Ubbelohde viscometer were adopted to determine the SD and intrinsic viscosity of CMCSs. Contact angle measurements were investigated to determine surface wettability. Method of dynamic clotting time and coagulation test in vivo were used to evaluate their effects of hemostasis. SDs of CMCSs were from 50% to 110%. As the SD increased, molecular weight decreased. CMCS powder with SD 63% possessed excellent hemostasis both in vitro and in vivo. CMCS powder owned hemostatic capability prior to CS. CMCS powder with SD 63% (neither too high, nor too low) possessed excellent hemostasis both in vitro and in vivo.

Abstract: An intestinal capsule robot driven by non-contact rotating magnetic field with radial clearance compensation function was proposed. This robot was composed of four copper tiles linked together with robot body by X bars. When the robot rotated in the intestine, X bars of four copper tiles were extended synchronously by centrifugal forces to reduce radial clearance compensation of this robot. This radial clearance was existed between the surface of the capsule robot and the intestine inner wall. Experiments had demonstrated that the swimming speed of the capsule robot were significantly improved by effective reducing the dynamic pressure membrane thickness.

Abstract: The homogeneous was used to optimize the processing technology of Aspergillus oryzae seed koji. The results show that the culture time is the most significant factor and the sequence of the residual factors are the square of culture time, the interaction between temperature and the time, the interaction of time and wood ash addition, the square of wood ash addition and the inoculation quantity. The results reveal that the optimized culture conditions are proved to be that the incubation time is 9 days, the inoculation quantity is 0.1×10⁷/g, the dosage of wood ash is 1.267% and the culture temperature is 40°C. Under this condition, the prospective spore number of seed koji has reached to 1.89×10⁹ /g.

Abstract: The two acetyl monoxime colorimetric method was used to detect urea content. The yeast growth curve shows that a large amount of urea in the extracellular is secreted during the growth processing. And in the stable phase (cultured for 51 hours), urea concentration is up to 38.642 mg / L, but intracellular urea concentration (cultured for 27 hours) is only 6.043 mg / L. At same time, the extracellular urea amount secreted in the medium at initial pH3-4 is less than it at initial pH5 treatment. The urea secretion level is lower when yeast cultured in the medium with 12% of alcohol. The extracellular urea level decrease when the culture temperature increased from 28°C to 32°C.