The effects of main processing parameters(drying temperature,wind velocity and material density) on drying rate,unit energy consumption as well as the main nutrient components of cooked sweet potatoes during hot-air drying were studied,adopting central composite rotatable design and respond surface methodology.

By the contrast of hot air drying character and microwave dryingcharacter of cooked sweet potato, concluded the hot air drying mathematicmodel and the microwave drying character mathematic model of it.

Influence of active composition in sweetpotato storage roots on stability of anthocyanin;

Change of starch and sugar of sweetpotato storage roots during processing;

Cloning of resistance gene analog(RGA)from sweetpotato(Ipomoea batatas(L.) Lam);

Study on extraction and character of different sweet potatoes pigments;

Study of the instant porridge made by sweet potato and blank corn;

Study on extraction method and composition analysis of sweet potato leaf soluble proteins;

Antioxidant Activity of Polyphenolic Extract from Ipomoea batatas L.;

Polyphenolic compounds were isolated from pomace of Ipomoea batatas L.

In the starch producing process by sweet potatoes, the released wastewater poses serious problem of environmental pollution and the starch produced is of a brown color.

High-quality preserved sweet potatoes,made of fresh root and sugar are gold-en-translucent.

Establishment of the Exogenous Gene Expression System Based on the Hairy Roots of Ipomoea batatas(L.) Lam.;