White fungus which parasitizes on withered wood, is an advanced edible fungus, and has special nutrition, cosmetology as well as medicinal value. Therefore, it is in good graces of masses of consumers. Owing to high moisture content and great difficulty of storage and preservation, dehydration becomes an important method of processing and storage. Microwave vacuum drying (MVD) technology was applied to white fungus drying in this paper. The MVD characteristic of white fungus was studied and kinetic models of MVD were established correspondingly. Meanwhile, effects of drying parameters on main quality of white fungus were studied, the operating conditions were optimized, and the consumption with efficiency and main quality of dried white fungus by MVD were compared with airflow drying (AD) to confirm the feasibility of MVD technology.1. Drying characteristics of MVD for white fungus were systematically studied. The MVD process for white fungus was divided into three stages that were speed-up, constant-speed and speed-down. The more microwave power, loadage and microwave intensity were, the quicker dehydration rate was and the shorter drying time was. Vacuum degree had great influence on the dehydration rate of constant-speed and speed-down period. It could obviously increase dehydration rate and shorten drying time by increasing vacuum degree. However, the higher vacuum degree was not always good. The center of dried white fungus presented the coking phenomenon which affected the quality of product. Therefore, it was very important to choose suitable vacuum degree to dry white fungus. The lower initial moisture content was, the fewer dielectric loss constant was and microwave power absorbed decreased. Therefore, the drying time of constant-speed stage and speed-down stage was shortened.2. According to the rule of moisture variation, MVD kinetic model between moisture ratio and drying time for white fungus was established, and the drying course was consistent with Page model. It was proved that predicted data and experimental data were nearly accordant and the model could be used for predicting the change of moisture and dehydrating rate of white fungus during MVD. 3. Effects of MVD parameters on main quality of white fungus were studied. Influence law of shrinkage, rehydration ratio and polysaccharide contents of white fungus affected by microwave intensity and vacuum degree was got. Shrinkage of dried white fungus decreased when microwave intensity and vacuum degree increased, rehydration ratio increased when microwave intensity and vacuum degree increased, and vacuum degree had less important effect on the shrinkage and rehydration ratio of white fungus than microwave intensity. Polysaccharide contents of white fungus increased when microwave intensity decreased and vacuum degree increased. The lower vacuum degree was, the easier the coking phenomenon occurred in the center of dried white fungus. In order to avoid the loss of polysaccharide, high vacuum degree should be chosen as possible. It was comprehensively considered that microwave intensity was neither too high nor too low and -90kPa was the suitable vacuum degree for drying.4. The optimization of MVD technology for white fungus was studied. A two factors quadratic regression general rotary unitized design was adopted to optimize MVD technology for white fungus and the effects of microwave intensity and vacuum degree on drying time, rehydration ratio, tremella polysaccharide contents and unit energy consumption were analyzed. Based on the experimental data, the quadratic regression model of four indexes were established, the effects of independent and combined action of microwave intensity and vacuum degree on consumption and quality were analyzed, then variables were analyzed with response surface methodology, and evaluation function method was applied to optimize drying technology. It was indicated that microwave intensity and vacuum degree had significant influences on each index. Meanwhile, regressive equation of each index was significant, which was proved by statistical test of variance analysis. The optimal MVD technology for white fungus was determined as follows: microwave intensity was 10 W/g and vacuum degree was -90kPa.5. Comparison of consumption and quality of white fungus between AD and MVD was studied. It was indicated that MVD could shorten about 98% of drying time and reduce about 45% of unit energy consumption than AD when white fungus of the same weight was dried. The shrinkage of airflow drying sample was less than that of MVD, AD sample presented better rehydration capacity when rehydrating for 15 minutes, but balance water-holding capacity was poor, and the final rehydration capacity of MVD sample was better than that of AD. Rehydration capacity by rehydrating intermittently was better than that by rehydrating continuously in certain time. Retention rate of tremella polysaccharide by MVD was more than that of AD obviously. The appearance and color of MVD sample were near to that of AD, while hardness and brittleness of MVD sample was superior to that of AD, so its general score was higher than that of AD. AD sample showed superposed microstructure, slight collapse and shrinkage, and distortion happened to white fungus after airflow drying. Sample structure became dense due to shrinking after MVD, but porosity structure was still retained to prepare for adequately rehydrating. Based on the above results, MVD could greatly improve the quality of dried white fungus, enhance production efficiency and reduce unit energy consumption. Hence, MVD was one of new drying techniques which had a bright prospect of deployment.

In this paper, four extracting methods of the essential oil in Flos Lonicera were designed and studied by the orthogonal and Box-Behnken experiment, and the optimum extraction technology of four extraction methods was defined applying the conjunction Extreme differences method with the analysis of variance and RSM. Under the optimal extraction conditions, the chemical composition and structure of the essential oil extracted in different methods were compared and analyzed using GC-MS method, and extraction of the four methods on the volatile oil components were classified and analyzed. The quality of the essential oil in Flos Lonicera extracted in different methods was also studied from the perspective of molecular. Finally, the essential oil in Flos Lonicera extracted in the optimal extraction conditions was applied to the research of cigarettes as a tobacco flavoring. The main results were as follows:1. Research on four methods of the essential oil in Flos Lonicera extracted by the orthogonal and RSM experiment.The volatile oil extracted from Flos Lonicera through steam distillation was light-yellow, semi-solid, special flavor and the 0.0563% average yield. The optimum condition was Honeysuckle cutting, the ratio of solvent to solid of 10:1, soaking 2h, distillation 10h.The volatile oil extracted from Flos Lonicera through homogenate extraction was green- yellow, solid google form, low special flavor and the 0.1756% average yield. The optimum condition was extraction reagent of n-hexane, extraction voltage 151.61v, extraction time of 45.16s, ratio of solvent to solid of 9.77:1.The volatile oil extracted from Flos Lonicera through microwave assisted extraction was yellow-green, dense google forum, low flavor and the 0.2173% average yield. The optimum condition was extraction reagent of ethyl acetate, extraction power of 632.56 W, extraction time of 19.12min, ratio of solvent to solid of 6.55:1.The volatile oil extracted from Flos Lonicera through enzymaticassisted ultrasonic methods was yellow, oily semi solids, concentrated flavor and the 0.5728% average yield. The optimum condition was enzyme dosage of 4.01% (cellulase: pectinase=0.5:1), reaction temperature 50.41℃, pH 4.51, enzyme extraction time 5.58 h. After enzyme inactivation, ultrasonic power 100.39 W, liquid ratio of 11.76:1, ultrasonic time 34.55min.Honeysuckle essential oil of different extraction methods results show that the volatile oil from the honeysuckle appearance, flavor and yield of view, enzyme assisted ultrasonic extraction method was the best extraction, the process conditions provided reference data for industrial production. Response surface method can be carried out within the continuous analysis, 3D grapH and contour lines visual performance can be obtained the relationship between factors and oil yield, interaction between factors, can accurately determine the optimum process parameters, better fitting model realistic, and better than the orthogonal design. 2. The constituents and structure of the essential oil in Flos Lonicera extracted in different methods were analyzed by GC-MS method on the condition of the optimal extraction.The four extraction methods of volatile oil of the total main components contain machine acids, esters, alcohols, aldehydes, alkyl olefins, ketones. Among them, the highest acid content, esters second, followed by esters, alcohols, aldehydes, alkyl olefins, ketones, fluoranthene and pHenanthrene were the lowest. The honeysuckle in the identification of the essential oil had a higher content of hexadecanoic acid, hexadecanoic acid ethyl ester, linoleic acid, 9,12,15- tadecatrienoic acid methyl ester, tetradecanoic acid, 9,12 – octadecadienoic acid ethyl ester, Pentac0sane, 2-flavanone and lauric acid, also contains linalool, leaf alcohol,α-Cedrol and ketone, thin class and other important aroma chemical composition. Among four kinds of extraction method the most volatile oil of components honeysuckle, the ultrasonic assisted extraction of enzyme had the most volatile oil components honeysuckle. It is for the combination of flavor, the formation of the characteristics of essential oil of honeysuckle fragrance.Under optimum conditions, the pHysical and chemical properties of honeysuckle essential oil has some differences in the different extraction methods, but the honeysuckle essential oil of the pHysical and chemical parameters changed little.Relative density0.931~0.959, less than 1, lighter than water; PH5.907~ 6.503, weak acid; acid in 29.44~36.29 mg.g-1, the refractive index 1.479~1.501.3. Research on the essential oil in Flos Lonicera extracted under the optimum conditions applied to the experiment of single and formula tobacco flavoring.The result indicated that the taste of cigarette could be improved and modified by increasing the essential oil in Flos Lonicera in right amount obviously. It had the function of lowering the roughness, improving the taste, reducing stimulation, and removing the offensive odor. The impact on the density, the strength, the flammability, and the gray of the smoke was little. It was one kind of ideal natural spice for cigarette, the rational consumption of the essential oil in Flos Lonicera in tobacco flavoring was 0.15%-0.20%.

Banana (Musa parasdisac), belongs to Musaceae, Musa, as an important fruit of tropical and semitropical area, it has rich nutrition but no cholesterol. Banana can be used for dispelling thermal and moistening lung, relieving constipation with laxatives, preventing vascular sclerosis, depressurization and sectors, so people like it very much. Banana is a climacteric fruit. Owing to the soft texture and shorter storage period, storage and transport become difficult, it also loses seriously, so dehydration becomes an important method of processing and storage. Microwave vacuum drying technology was applied to banana drying in this paper. The microwave vacuum drying characteristics and the rule of quality changes for banana were studied, and the optimal technology parameters were certained by orthogonal experiment and integrated optimization, then compared with vacuum deepfrying and microwave drying to confirm the feasibility of microwave vacuum drying technology. The purpose of all above was to provide an important recommendation for practical industrialization of banana by microwave vacuum drying.1、Using microwave vacuum drying technique to research the properties of banana slices microwave vacuum drying. The effects of microwave power, vacuum degree and initial moisture content on the drying rate were investigated and the changing rule of moisture during the processes of microwave vacuum drying was got. Microwave vacuum drying course of banana slices could be divided into three stages:speed-up, constant-speed and speed-down. During the drying course, dehydration rate was influenced by some factors, and the influence degree of each factor was different (Microwave power>initial moisture content>slice thickness> vacuum degree). The stronger microwave power was, the quicker dehydration rate was and the shorter drying time was. The drying rate was faster and the drying time was shorter when vacuum degree was higher. However, the higher vacuum degree was not always good. Higher vacuum degree would not only enlarge consumption but also make sparkbreakdown. Within the limits of microwave radiation, thicker slices and lower initial moisture content would get quicker dehydration rate and the short the drying time. 2、Effects of microwave vacuum drying parameters on main quality of banana slices (fragility, expansion rate, color and sensory quality) were studied. With the increase of the vacuum degree, the drying temperature would be decrease, color and sensory quality would be better, and its expansion rate and fragility will be increase; The higer microwave intensity was, the more heat energy absorbed by materials, the faster transpiration rate was, and the higher vacuum degree to promote the power of expansion steam pressure, expansion rate and fragility would be improve, the quality of their senses first increases and then decreased. When microwave intensity was 12W/g the color would be closest to the fresh sample.3、The optimization of microwave vacuum drying for banana slices was studied. Taking color, fragility, expansion rate and sensory quality as evaluation indexes, experimental research of microwave vacuum drying on banana slices were carried out to discuss the influence of vacuum, microwave intensity, slices thickness on the product quality. The optimal technology parameters were defined by orthogonal experiment and integrated optimization, then compared with vacuum frying and microwave drying. The results showed that when vacuum was -80kPa, microwave intensity was 12W/g, and slices thickness was 14mm, dried banana slices of the optimal quality was more superior than vacuum frying’s and microwave drying’s. For these reasons, using the microwave vacuum drying technology can improve the quality of banana slices. These optimal technology parameters could afford theoretical foundation for industrial application of microwave vacuum drying technique of banana.

Based on mini laboratory-size freezing concentration equipment, pilot-scale freeze concentration equipment was made. And decoction of pork balls is adopted as a sample for experiment, effects on ice crystal intensity and purity of pilot-scale equipment were systematically researched, which was used to determine process parameters of influencing factor. Compared pilot-scale equipment with mini laboratory-size equipment, freeze concentration effect of scale-up equipment was tested. Programmable Logic Controller (PLC) was used as control element, and automatic control system of pilot-scale freeze concentration equipment was designed, which applied to continuous freeze concentration and provided an important recommendation for further improvement of freeze concentration equipment.1. Effects of cooling medium temperature, cooling medium flow rate, scraping cutter speed and flow rate of juice pump on ice crystal intensity and purity were studied with decoction of pork balls as experimental material in pilot-scale freeze concentration equipment. The results showed that ice crystal intensity was improved with optimal scraping cutter speed (130-150rpm). Ice crystal of crystallizing tank was transferred timely to ice crystal growth tank to grow up with optimal flow rate of juice pump (0.72m3/h-1.08m3/h), and heat loss of juice pump also was reduced. Heat transmission coefficient crystallizing tank was increased with greater cooling medium flow rate (maximum to 7.41m3/h), and ice crystal intensity also was improved. For this equipment, ice crystal intensity achieved to maximum, when cooling medium flow rate was up to maximum 7.41m3/h. Temperature variation between cooling medium and decoction was increased by lower cooling medium temperature. Propulsion of cooling capacity transfer and ice crystal intensity were also improved. Ice crystal intensity achieved to maximum, when the freeze temperature was down to -23℃. By orthogonal test, ice crystal intensity achieved to maximum by changing scraping cutter speed,flow rate of juice pump,cooling medium flow rate and cooling medium temperature. (scraping cutter speed, 140r/min juice cycling flow rate, 1.44m3/h cooling medium flow rate, 7.41m3/h cooling medium temperature, -23℃soluble solid of decoction, 5°Bx ice production ,16.16㎏/h crystal soluble solid, 0.39°Bx). The results showed that control hysteresis and disadvantage of regulating were prevented by using PLC. Programs were designed to change easily according to practical production.2. Decoction of pork balls as experiment material, ice crystal intensity and purity as indexes, effect of cooling medium temperature, scraping cutter speed, juice concentration and time of taking ice on pilot-scale freeze concentration equipment and mini laboratory-size freezing concentration equipment were studied. Compared pilot-scale with mini laboratory-size equipment, rationality and practicability of design were tested. The results showed that efficiency of heat-exchanging unit was improved by using ethanediol instead of calcium chloride in pilot-scale freeze concentration equipment. Sufficient scraping cutter speed matched high efficiency of heat-exchanging unit, which made the increase of ice crystal more than enlargement of area of heat-exchanging unit, also soluble solid of ice crystal was decreased. After the increase of concentration, probability of core formation of ice crystal in the pilot-scale freeze concentration equipment was lower by enough large tank volume of ice crystal growth. Energy consumption was decreased with right time of taking ice crystal. Small ice crystal could grew up to bigger by Ostwald Effect in suitable tank volume of ice crystal growth, which slowed the tend of decrease of ice crystal intensity down, and purity was improved. pilot-scale freeze concentration equipment was successful.3. Based on the prior experiment, using PLC as control element, continuous freeze concentration was studied. Terminal point of freeze concentration for decoction of pork balls was determined by freezing point and freeze curve. Centre deicing method had the same efficiency of manual operation by regulate a suitable speed of stirrer. Automatic control system of pilot-scale freeze concentration equipment was achieved by PLC, and for Decoction of pork balls (soluble solid, 10°Bx), after 32 hours concentration, concentration could reach to 35.36°Bx. Kinetic model of ice crystal growth for continuous freeze concentration of decoction of pork balls was built as follow:. Ice crystal production and efficiency of cooling capacity for unit time could be improved by properly reducing cooling medium temperature. Efficiency of cooling capacity of freeze concentration could be up to 69.0%, when cooling medium brought down to -23℃. And ice crystal production was 16.16㎏/h. Ice crystal production for unit area of pilot-scale freeze concentration equipment was 42.89㎏ /m2*h, while mini freeze concentration equipment was 17.93㎏/m2*h. Ice crystal production for unit area of crystallizing tank could be improved by changing external working condition.

Pineapple is one of the world’s four famous fruits, and has special nutrition, cosmetology as well as medicinal value. Microwave vacuum drying (MVD) technology was applied to pineapple slices drying in this paper. The MVD characteristic of pineapple slices was studied firstly and BP neural network models of MVD were established correspondingly. Meanwhile, effects of different drying parameters on main quality of pineapple slices were studied; the operating conditions were optimized, also the pineapple slices of combined airflow and microwave vacuum drying (A MVD) were studied. Finally comparison with the traditional airflow drying (AD), analysis of three kinds of dried pineapple slices drying energy consumption mode and the main quality changes were studied to confirm the feasibility of MVD and AMVD process.1. MVD drying characteristics of pineapple slices were systematically studied. The MVD process to pineapple slices was divided into three stages:speed-up, constant-speed and speed-down. The more microwave power were, the quicker dehydration rate was and the shorter drying time was. The more loadage were, the shorter drying time was , but the drying rate increased first and then decreased. Vacuum degree had great influence on the dehydration rate of constant-speed and speed-down period. It could obviously increase dehydration rate and shorten drying time by increasing vacuum degree. However, the higher vacuum degree was, the more energy required. The high fiber content of dried pineapple slices presented the coking phenomenon which affected the quality and energy consumption of product. Therefore, it was very important to choose suitable vacuum degree to dry pineapple slices. The less slices thickness was, the quicker dehydration rate was and the shorter drying time was.2. According to the relation of pineapple slices of drying time, drying parameters and moisture ratio (MR), MVD BP neural network model were established, and it could be used to predict the moisture change,and it showed that the model has good application value which can be applied to other fruit and vegetable drying characteristics of the forecast area.3. Effects of MVD parameters on main quality of pineapple slices were studied. Influence of polysaccharide ,vitamin C contents and sensory quality of pineapple slices affected by microwave intensity,vacuum degree and slice thickness was got. The polysaccharide content of pineapple slices increased when microwave intensity and slice thickness decreased,and vacuum degree increased . The vitamin C content of pineapple slices increased when microwave intensity and slice thickness decreased,and vacuum degree increased . The sensory quality of pineapple slices decreased when microwave intensity and slice thickness increased,and vacuum degree decreased. To make the nutritional content of pineapple pieces are large reserved, and the sensory quality of pineapple slices ensured, so microwave vacuum drying parameters :the higher vacuum degree, medium microwave intensity, the smaller slice thickness should be chosen suitably.4. By microwave intensity, vacuum degree for test factors, quadratic regression general rotary unitized design was adopted, with pineapple slices drying time, unit energy consumption, polysaccharide contents and sensory quality as evaluation indexes, the process optimization of MVD of pineapple slices was studied. Based on the experimental data, the quadratic regression model of four evaluation indexes were established, the effects of independent and combined action of microwave intensity and vacuum degree on each indexes were analyzed, then variables were analyzed with response surface methodology, and Evaluation Function Method was applied to optimize drying technology. It was indicated that microwave intensity and vacuum degree had significant influences on each index. The optimal MVD technology for pineapple slices was determined as follows: microwave intensity was 6.5 W/g , vacuum degree was -90kPa and slice thickness was 6mm.5. Optimization of combined AD and MVD technology for pineapple slices was studied. Polysaccharide contents, unit energy consumption and sensory quality of dried pineapple slices were chosen as evaluation indexes, effects of airflow temperature, conversed moisture content and unit mass microwave power on the quality of dried pineapple slices and drying energy consumption were studied. By regression analysis, the optimal combined AD and MVD technology of pineapple slices was determined as follows: airflow temperature was 60℃, conversed moisture content was 25%, slice thickness was 6mm, and unit mass microwave power was 5 W/g. The better technology of combined AD and MVD for pineapple slices was compared with single AD and single MVD. It showed that the quality of dried pineapple slices could be slightly reduced by combined AD and MVD and the energy consumption could be slightly larger than MVD. It showed that the quality of dried pineapple slices could be greatly improved by combined AD and MVD and the energy consumption could be obviously reduced than single AD. Therefore, the technology of combined AD and MVD is a kind of popularization of drying technology.

Sweet potatoes are the fourth large crops planted in china, and the major commercial utilization of sweet potatoes in china includes starch and starchy food production, which generates a large quantity of sweet potato residues. Normally, the residues are used as animal feed or discarded as watste, which in turn causes environmental pollution and waste of resources. Sweet potato residues contains considerable amount of pectin, but few researches have been made to sweet potato pectin. In this study, the preparation technology of sweet potato pectin by extracts of disodium hydrogen phosphate solution was optimized, then the pectin extracted in the optimized condition was purified by ion exchange resin method. Finally, pectin was extracted from sweet potato residues by extracts of acid solution and disodium hydrogen phosphate solution in the optimized condition, then ultrafiltration, alcohol-precipitation and ion exchange ion methods were adopted to purify pectin, so as to compare the composition and gelling characteristics of pectin by different extraction and purification methods. The result is as below.Pectin was extracted from sweet potato residues by extracts of disodium hydrogen phosphate solution. Based on the results of one-factor experiment, the effects of liquid: solid ratio, extraction time, extraction temperature and solution pH on pectin yield were investigated by quadratic regression orthogonal rotation combination desigen experiment, the selected optimal extraction conditions were: liquid: solid ratio 20:1, extraction time 3.3 h, extraction temperature 66℃and solution pH 7.9. Under this extraction condition, the yield of pectin was 10.24%.The galacturonic acid content with disodium phosphate solution in the optimized condition was 60.02±0.03%,and the starch and ash contents were 10.42% and 10.58%, respectively.Ion exchange resin method was adopted to purify the pectin crude extract by disodium phosphate solution in the optimized condition. On the base of yield, ash content of pectin and relative colour of effluent, the optimum ion exchange resin (D001 and D201) were chosen from four ion exchange resin (001×7, 201×7, D001 and D201) and then form ion exchange column (D001- D002). D001- D002 ion exchange resin column was used in different rate of on column with yield, ash content of pectin and relative colour of effluent as value indexes. And the optimal rate of 1 BV/h for the column process was chosen. Under the optimum purification condition, the galacturonic acid content of pectin increased from 60.02% to 65.02%, and the relative colour of effluent significantly decreased from 0.384 to 0.124. The ash content of pectin significantly decreased from 10.58% to 3.2%, especially the P content of pectin, which significantly decreased from 19,000ug/g to 0.11ug/g. The results show the ash content of pectin was decreased obviously, and the pectin purity was improved significantly by using ion exchange resin method.The salt extraction by extracts of disodium hydrogen phosphate solution gave a higher yield (7.2-9.7%) than that of acid extraction (4.6-7.0%). And it had a higher molecular weight (480.6-1201.0 kDa) and a higher gel strength (61.9-278.1 g/cm~2) than those of acid extraction (250.8-771.1kDa and 149.4-534.0g/cm~2, respectively). What’s more, the pectins extracted by disodium hydrogen phosphate solution gave a lower degree of esterification(9.08-10.4%) than that of acid extraction (28.7-31.11%).For salt extraction by extracts of disodium hydrogen phosphate solution, ion exchange ion method gave the highest galacturonic acid content (65.0%), which was significantly higher than that of two other purification methods (45.0-51.5%). What’s more, the ash content was significantly lower (3.2%) than those of two other purification methods (9.6-10.6%), and the neutral sugar content was the loweset (22.6%), with a highest gel strength (534.0 g/cm~2). However, the pectins purified by ion exchange ion method gave a lower molecular weight(1098.0 kDa)than ultrafiltration(1201.0 kDa).For the acid extraction, ultrafiltration showed a higher galacturonic acid content (63.1%) than that of two other purification methods (57.1-58.5%), and the neutral sugar content (16.3%) was also significantly lower than that of two other purification methods (20.2-22.6%). The pectins purified by ultrafiltration method gave the highest molecular weight and gel strength, which were 771.1kDa and 278.1 g/cm~2, respectively.