In this paper,the effects of high-methoxyl pectin(HMP),honey and lactate calcium(LC) on physicochemical properties,texture,colour and drip loss of fresh-cut Yellow Peach were studied under vacuum impregnation conditions.

An excellent correlation with DHpeakⅠ and Ca2+-ATPase activity and DHpeakⅡ with drip loss.

Studies were conducted on the influence of different thawing methods on WenShi chicken(traditional thawing and high pressure thawing),the indexes including drip loss,color change,and protein denaturation.

On the other hand, the electric field intensity has less effect on the texture and the drip loss of potatoes during thawi.

The lower the electric field intensity the thawing is slower, and vice verse, on the other hand, the electric field intensity has less effect on the texture and the drip loss of potatoes during thawing.

Through analyzing its flow state under conditions of different sieve plates,wind speeds and height of the food,the relationship between freezing-rate and rate of juice leakage of frozen food was analyzed.

Using slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state,the Pleurotus ferulate varnebrodensis lenzi freezing technics was studied through analyzing the freezing curve at different temperature,freezing speed and rate of juice leakage.

Using slow freezing and liquid nitrogen quick freezing by spray fluidization,the Pleurotus ferulate varnebrodensis lenzi was studied through analyzing its flow state by different sieve plate,wind speed and height of the food,analyzing freezing-rate and rate of juice leakage of frozen food.

pH_ 1 h and pH_ 2 h from PSE meat were lower than normal meat (RFN),but L* value (1 h, 24 h postmortem)、TBARS、drip loss、purge loss、cooking loss and PLA_2s activity were higher than those from normal meat.

The content of ascorbic acid,the firmness and drip loss of the thawed strawberries were measured to study the effect of different pretreatments on the quality of frozen strawberry.

The results show that electrical stimulation resulted in lower pH values and higher temperature in muscle at early time postmortem, increased extent of denaturation of muscle protein and extracellular space area, these were main facts to induce formation of higher drip loss.

Freezing loss,thawing loss,cooking loss,pressing loss,protein solubility,pH,shear force and structure were measured.

Results show that the effect of thawing rate on thawing loss rate is nonlinear, and there is an optimum thawing rate to decrease the thawing loss rate; The main factor that affect cook loss rate is not thawing rate but freezing rate, and different individuals have significant effect on cook loss rate; Water holding capacity is correlated to different.