对胡椒脱皮进行了酸、碱液法的初步试验，并考察了影响胡椒脱皮率和白胡椒颜色的相关因素。

In this paper, the study on peeling pepper treated by acid or alkaline, and the influencing factors on colour and decrustation rate of pepper were investigated.

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为了提高大米蛋白质的提取率，研究采用冻融及低频超声波处理大米浆体后，再用碱液法提取大米中的蛋白质。

In order to enhance the rate of protein from rice, freeze-thaw and low-frequency ultrasonic methods were used before alkaline solvent was used to extract protein from rice.

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同时分析了液化气碱法脱臭工艺存在的二硫化物夹带、碱液夹带和废碱渣等问题，提出了改进的工艺技术路线。

The problems of disulfide and caustic liquid entrainment and waste caustic residue existed in caustic sweetening process are discussed. The improving technical route is proposed.

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