system (Zhongling Technology, Gihand) through linking between the somatosensory glove and robotic hand. The cryogenic environment was created by dry ice. For real-time energy delivery, SSANF was attached to a deformable robotic arm (Kinova, Jaco2) with luminescence LEDs connected with the output port. A power source with alternating voltage with an amplitude of 7.5 V was connected with the input port. The sizes of SSANFs used in the multifunctional robot system are all in sizes of 300 × 10 × 3.4 mm 3 .

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Wheat flour was ground in an ultrafine pulveriser to obtain different levels of damaged starch (DS). The effect of DS content on physicochemical properties of flour and quality attributes of Chinese noodles and northern-style Chinese steamed bread were investigated. Results showed that the degree of starch damage raised from 6.54% to 12.06% as grinding intensity increased from 0 to 130 Hz (P < 0.05). The falling number, sedimentation value, starch pastes' viscosity, dough proofing stability were negatively, while water absorption, pastes thermal stability, the degree of starch pastes and dough level were positively correlated with DS content, respectively (P < 0.05). The increase in DS content from 6.54% to 8.86% did not lead to a deterioration of texture characteristic, which might be attributed to the slight declining in hardness while enhancing in springiness and cohesiveness. The flour with DS content of 6.54-9.66% was suitable for steamed bread making.

Microencapsulation is an effective way to improve the survival of probiotics in simulated gastrointestinal (GI) conditions and yoghurt. In this study, microencapsulation of Lactobacillus rhamnosus GG (LGG) was prepared by first cross-linking of soy protein isolate (SPI) using transglutaminase (TGase), followed by embedding the bacteria in cross-linked SPI, and then freeze-drying. The survival of microencapsulated LGG was evaluated in simulated GI conditions and yoghurt. The results showed that a high microencapsulation yield of 67.4% was obtained. The diameter of the microencapsulated LGG was in the range of 52.83 to 275.16 μm. Water activity did not differ between free and microencapsulated LGG after freeze-drying. The survival of microencapsulated LGG under simulated gastric juice (pH 2.5 and 3.6), intestinal juice (0.3% and 2% bile salt) and storage at 4 °C were significantly higher than that of free cells. The survival of LGG in TGase cross-linked SPI microcapsules was also improved to 14.5 ± 0.5% during storage in yoghurt. The microencapsulation of probiotics by TGase-treated SPI can be a suitable alternative to polysaccharide gelation technologies.

This first part of this paper will introduce the mechanical-dynamical properties of polysiloxane defoamer thoroughly. Defoamers or foam breakers are added to eliminate the existing foam and usually act on the outer surface of the foam because a bubble is a closed system and the defoamer can only reach the outer surfaces. Then, some of synthesis methods and compounds under real application conditions are given, such as synthesis of methyl hydrogen silicone oil, synthesis methods of polyether and compounds of polyether modified polysiloxane defoamer.