Abstract: The present disclosure provides a microwave oven, and a thawing control method and device for the same. The method includes: acquiring a total period T of thawing according to a weight x of food in the microwave oven, wherein the total period T of thawing satisfies: T=K(x/100) seconds, where, 20 seconds/g?K?120 seconds/g; and controlling the microwave generator to start, and thawing the food according to the total period T of thawing. With the method, the thawed food is more nutritious, healthier, and easier to cut, and has the low temperature difference, without a cooked discoloration phenomenon.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: The present disclosure provides a microwave oven, and a thawing control method and device for the same. The method includes: detecting temperatures of a plurality of temperature detecting points on food in the microwave oven; and controlling the microwave generator to start, and thawing the food according to the temperatures of the plurality of temperature detecting points on the food. With the method, the thawed food is more nutritious, healthier, and easier to cut, and has the low temperature difference, without a cooked discoloration phenomenon.

Abstract: The invention discloses a method for rapidly predicting freezer storage time of frozen pork based on reflectance ratio of two near-infrared bands. Firstly, the near-infrared spectra information of the frozen pork is obtained by a near-infrared spectrometer, and the near-infrared spectra are analyzed to obtain center values of bands centered on 1500 nm, 1350 nm and 1890 nm characteristic peaks. The ratio thereof is treated as a eigenvector, which is substituted into the characteristic exponential function based on the eigenvector and freezer storage time to calculate the freezer storage time of frozen pork. By near-infrared spectroscopy technology, the invention directly detects the freezer storage time of pork in a frozen state, significantly reduces the time required by the conventional method, and has the advantages of being fast and non-destructive.

Abstract: Disclosed herein is a multi-temperature-region ice-temperature fresh keeping storehouse and a fresh keeping method for bergamot pears that includes a precooling region, a feeding and discharging channel, a cooling region, an ice temperature detection device, a grading device, a conveyer belt control device, an automatic storage device, and a temperature rise and fall buffering channel. The cooling region includes four freezers, with temperatures ranging from 0° C.-?3° C. The four freezers are connected level by level according to a temperature reduction rule. The present disclosure implements multi-temperature-region graded storage of bergamot pears according to the value of an ice point temperature of the bergamot pears, so that they are always stored close to the ice point temperature without freezing, thereby preventing freeze injury, and prolonging shelf life.

Abstract: An electronic device includes a waterproof case, including a closed space, and a flow guide assembly, an electronic module and a cover, provided in the closed space. The cover includes a cover top plate and a cover side plate which, together with a case bottom plate and a case side plate, form an accommodation space for accommodating the flow guide assembly and the electronic module. Further, the cover includes a first vent hole and a second vent hole. The flow guide assembly is configured to guide air, entering the accommodation space from the first vent hole, to flow through the electronic module and to be discharged from the second vent hole. The flow guide assembly is further configured to guide air, entering the cavity from the first vent hole, to flow through the electronic module and to be discharged from the second vent hole.

Abstract: A method is provided for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization, which includes: (1) preparing bran, middling and flour by cleaning, modulating and milling cereal grains; (2) performing superfine pulverization on the bran and the middling and performing sieving; (3) preparing a suspension by using water and the sieved bran and middling, and stirring constantly; (4) adding polysaccharide colloids into the suspension, and adjusting the pH to 4.0; (5) performing high-voltage pulse treatment on the suspension to ensure stable flow of the suspension; (6) centrifuging the suspension to separate the supernatant, and drying the obtained precipitate and performing sieving to obtain the treated bran and middling; and (7) mixing the treated bran and middling with flour uniformly to obtain whole-cereal flour.

Abstract: The present disclosure provides a microwave oven, and a thawing control method and device for the same. The method includes: S1, receiving a thawing instruction; S2, starting a thawing; and S3, controlling a thawing condition, to maintain a temperature of food in the microwave oven in ?3° C.˜0° C. With the method, by taking temperatures in the range of ?3° C.˜0° C. as an optimal temperature at thawing endpoint for thawing the food, the thawed food is more nutritious, healthier, and easier to cut, and has the low temperature difference, without a cooked discoloration phenomenon.

Abstract: The present disclosure provides a microwave oven, and a thawing control method and device for the same. The method includes: acquiring a total period T of thawing according to a weight x of food in the microwave oven, wherein the total period T of thawing satisfies: T=K(x/100) seconds, where, 20 seconds/g?K?120 seconds/g; and controlling the microwave generator to start, and thawing the food according to the total period T of thawing. With the method, the thawed food is more nutritious, healthier, and easier to cut, and has the low temperature difference, without a cooked discoloration phenomenon.

Abstract: The present disclosure provides a microwave oven, and a thawing control method and device for the same. The method includes: detecting temperatures of a plurality of temperature detecting points on food in the microwave oven; and controlling the microwave generator to start, and thawing the food according to the temperatures of the plurality of temperature detecting points on the food. With the method, the thawed food is more nutritious, healthier, and easier to cut, and has the low temperature difference, without a cooked discoloration phenomenon.

Abstract: A method of ice-crystal wall-breaking extraction of the pomelo peel essencial oil, including: first selecting a fresh pomelo, peeling off the outmost oil cell layer with a peeler, and collecting the cortex that is 1.5-2.5 mm thick; slowly freezing the pomelo peel oil cell layer at ?15° C. to ?30° C. to form ice crystal; breaking the pomelo peel ice crystal with a breaker; thawing the broken ice crystal, and then squeezing with a screw squeezer to obtain a squeezed mixed liquid; adding 3-4% by mass of the table salt to the squeezed mixed liquid, and standing to stratify at reduced pressure, thereby obtaining an oil-water mixture; distilling the mixed liquid at reduced pressure, and collecting the distillate to obtain an oil-water mixture that undergoes natural stratification; discarding the water layer, thereby obtaining the pomelo peel essential oil.

Abstract: A method of ice-crystal wall-breaking extraction of the pomelo peel essencial oil, including: first selecting a fresh pomelo, peeling off the outmost oil cell layer with a peeler, and collecting the cortex that is 1.5-2.5 mm thick; slowly freezing the pomelo peel oil cell layer at ?15° C. to ?30° C. to form ice crystal; breaking the pomelo peel ice crystal with a breaker; thawing the broken ice crystal, and then squeezing with a screw squeezer to obtain a squeezed mixed liquid; adding 3-4% by mass of the table salt to the squeezed mixed liquid, and standing to stratify at reduced pressure, thereby obtaining an oil-water mixture; distilling the mixed liquid at reduced pressure, and collecting the distillate to obtain an oil-water mixture that undergoes natural stratification; discarding the water layer, thereby obtaining the pomelo peel essential oil.

Abstract: A process of separating one or more components of corn fiber that comprises contacting the corn fiber with an extraction fluid that comprises at least one weak acid, increasing the temperature of the resulting mixture of fiber and fluid to solubilize hemicellulose of the corn fiber into the fluid, cooling the mixture, and separating the cooled extraction mixture into a soluble fraction comprising dissolved hemicellulose and an insoluble fraction comprising cellulose.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: The present invention provides for a digestive enzyme inhibitor comprising the hydrolysis products of an ?-amylase hydrolyzed hydroxypropyl substituted starch. The present invention further provides for a food or beverage ingredient composition comprising the hydrolysis products of an ?-amylase hydrolyzed hydroxypropyl substituted starch and a rapidly digestible starch, a food or beverage comprising such ingredient, and methods of use thereof, including a method of controlling postprandial glucose release after ingestion of a rapidly digestible starch.

Abstract: An energy-saving vacuum adsorption apparatus to adsorb at least one article on a workstation includes an air compressor connecting to the workstation through a duct, a vacuum generator which is connected to the air compressor through the duct to suck air from the workstation into the duct and has a second control valve, a sealed vacuum tank to store the sucked air and provide pressure detection, a sensor connecting to the vacuum tank through a detection circuit to detect and control vacuum condition of the workstation, and a first control valve connecting to the detection circuit to control ON and OFF of the air compressor. The air compressor does not need operation for a long duration, thus can save electric power and has a longer life span.

Abstract: A vacuum adsorption apparatus is connected to a workstation and a vacuum pump and includes a vacuum tank and a sensor. The vacuum tank is respectively connected to the workstation and the vacuum pump through a plurality of ducts. The sensor is respectively connected to the vacuum tank and the vacuum pump to form a detection loop to detect the vacuum conditions of the workstation and the vacuum tank, and control the operation of the vacuum pump.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. In certain embodiments, the process further comprises, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch, wherein the degree of polymerization of the starch product is increased by increasing the amylose content of the feed starch or is decreased by decreasing the amylose content of the feed starch. The product of this process can have a relatively high total dietary fiber content, a relatively high heat resistance, or both.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.