The formation mechanism of mash scale is the following: slightly soluble or soluble substances in hypersaturated state separate out during distillation,soluble calcium salt converts into calcium carbonate scale or soluble calcium salt resolves into indissoluble calcium carbonate scale by heating.

The inhibition performance of four sorts of scale inhibitors is tested with static scale inhibition method in saturated brine under the conditions of high temperature,high pH,scale inhibitor PPH-3 then is produced.

scale removers, type JH (JH-211A, JH-213A, JH213B) and WS (WS-1), are developed.

It is found out that the evaporating heating area producing scale caused by the water quality and flame adhering to the wall are the main causes of cracking,and ways to handle the situation are proposed.

Development of Laozao enriched with GABA;

Factors related to the flavor of Laozao and development of suspension Laozao beverage

Top note compounds of Laozao were analyzed by using headspace sampler and GC-MS.

Analysis and study of ropiness of fermatation in the thin fermented material of sauce;

Lactobacillus survive and grow in the thin fermented material;

Focusing on warm keeping and mash making under sun in winter,this paper put forward several problems in the production of traditional flavor soy sauce during cool seasons in the north,and roughly estimated the investment neeed to resolve these problems.