臺灣博碩士論文加值系統

本研究使用三種不同乾燥方法，來探討泰國蝦的加工性，主要研究目的有二：(1)探討不同乾燥方法所得之泰國蝦粉的物化特性(2)尋求三種不同乾燥方法對泰國蝦粉之最佳應用。結果顯示：乾燥速率以熱風乾燥及平板乾燥最快達到平衡含水率，真空凍結乾燥最慢。吸濕性方面，以三種乾燥方法所得蝦粉之吸濕性，在低於Aw(water activity) 0.6時並無顯著差異，大於Aw0.6後，真空凍結乾燥生蝦粉吸濕最快，真空凍結乾燥熟蝦粉次之，熱風乾燥及平板乾燥的蝦粉吸濕最慢。
在BET (Brunauer-Emmett-Teller)方程式中，真空凍結乾燥生蝦粉有較高之單分子層結合水(monolayer bound water)Mm值6.61%，熱風乾燥蝦粉之Mm值6.03%最低。而在GAB (Guggenheim -Anderson-de Boer)方程式中，真空凍結乾燥生蝦粉亦有較高之Mm值10.55%，熱風乾燥蝦粉之Mm值8.66%也是最低。在色澤方面，三種乾燥方法所得的蝦粉，其L值以儲存於R.H.56.3%的蝦粉較高，以平板乾燥之蝦粉儲存於R.H.56.3%之a值為最高，儲存於R.H.90.2%之蝦粉b值會比儲存於其他相對濕度的值高。平板乾燥及熱風乾燥之蝦粉粒子形狀成顆粒狀，而真空凍結乾燥生蝦粉及熟蝦粉則成纖維狀。
TBA(thiobarbituric acid)值介於0.35~0.5之間，以真空包裝之真空凍結乾燥生蝦粉具有較佳的儲存安定性。品評方面：真空凍結乾燥生蝦粉具有保持原有之組織特性及保有大部分呈味成分，故品評員認為真空凍結生蝦粉具有較佳的風味及質感。而真空凍結乾燥所得之蝦粉各種物化性值均佳但成本高。經成品品評結果，若將蝦粉應用在乾燥產品如魚蝦酥上建議採用成本低的平板式乾燥粉。

The purposes of this study was to conduct the processing properties of the shrimp (Macrobrachium rosenbergii). The first objective was aimed to investigate the physicochemical properties of dehydrated shrimp powder from different dehydration methods. The other was to locate the optimum application of shrimp powder obtained from three dehydration methods. The results revealed that the plate heater drying and hot air drying were the fastest to reach dehydration equilibrium moisture content whereas was the vacuum freeze drying slowest. Adsorption properties of the shrimp powder from three dehydration methods showed no significant differences whereas water activity was below 0.6. Adsorption of the shrimp powder from vacuum freeze drying was the fastest whereas that of the shrimp powder from plate heater drying was the slowest while water activity was over 0.6.
In BET (Brunauer -Emmett-Teller) equation respect, the shrimp powder from vacuum freeze drying (raw shrimp) had the highest Mm (monolayer bound water) value which was 6.61% whereas that from hot air drying had the lowest Mm value which was 6.03%. In GAB (Guggenheim-Anderson-de Boer) equation respect, the shrimp powder from vacuum freeze drying (raw shrimp) had the highest Mm value which was 10.55% whereas that from hot air drying had the lowest Mm value which was 8.66%. In color respect, the L values of shrimp powder from three dehydration methods stored at R.H. 56.3% was higher. The a values of shrimp powder from plate heater drying st-
ored at R.H. 56.3% was the highest. The b values of shrimp powder from three dehydration methods stored at R.H.90.2% were higher than those stored at other RH values. The particle form of shrimp powder from plate heater drying was granulose whereas that form vacuum freeze drying was fibrous.
The TBA (thiobarbituric acid) values ranged from 0.35 to 0.5. The shrimp powder from vacuum freeze drying (raw shrimp) with vacuum package had lowest TBA value and the best stability during the storage. The results of sensory evalution showed that the shrimp powder from vacuum freeze drying (raw shrimp) had the highest flavor and chewiness scores. Although the shrimp powder from vacuum freeze drying result in the best quality, it cost much more. By the sensory evaluation showed that the best was most suitable for production of fried shredded shrimp product was the shrimp powder made from plate-dehydration shrimp powder.

目錄

中文摘要.………………………...………………………………………...…..I
Abstract.…..………………………….…………………………………….....III
誌謝………………………………………….………………………..………V
目錄………………………………………………….……………………….VI
圖表目錄……………………………………………………………………..IX
第壹章、前言…………………………………………………….……..…..….1
第貳章、文獻回顧………………………………….………………...…….….2
一、泰國蝦的起源…………………….………..…………………...………2
二、泰國蝦之生物習性………………….……..…………………….…..…3
(一)、分佈概述…………………………………………………..……..…3
(二)、食性……………………………………………..…………..……....3
(三)、蛻皮及成長………………………..……………………..………....4
(四)、蝦肉之一般成分分析………………..………….………..………...5
三、乾燥方法……………………………………..….…………………..….5
(一)、食品乾燥的目的……………………….….……………...….……..5
(二)、食品乾燥的將來性……………………..………………………..…7
(三)、食品乾燥的加工方式……………….….………………………..…8
1、平板乾燥…………………………………………………………...8
2、熱風乾燥………..……………….……..……..……………….…...8
3、真空凍結乾燥……….………..….…………………….…………..9
四、食品粉末之物理特性…………….……………....…………………...10
(一)、前言…………………….……………….……………..…………10
(二)、粒子特性……………….……………………………………...…13
(三)、密度…………………….……………………………..…….…....14
(四)、結塊…………………………………………..…………….…….14
五、影響乾燥製品儲存安定性之因子…….………..………………….…14
(一)、水活性(water activity)的定義及影響………….……………...…14
(二)、水活性在食品加工上的重要性及應用……...…..…………..…..16

1、乾燥速率(drying rate).………...……………….…………....…….16
2、水活性與微生物之繁殖………………..………….…………..…16
3、水活性與化學反應……………………..…………….……..……21
(三)、等溫吸濕曲線(sorption isotherm)…………….……………..…....22
(四)、等溫吸濕方程式(isotherm equation)……..………………...……..23第參章、材料與方法………………………………………………….………25
一、實驗架構…………….…………………………….……….………….25
二、實驗材料………….………………………………………….………..26
三、樣品製備………….………………………………………….………..26
四、乾燥之品質及物化性質分析……………………………….………...28
(一)、泰國蝦蝦粉之一般成分分析………..……..……………………..28
(二)、乾燥速率之測定……..……………………..………...…………...28
1、平板乾燥……..……………………..………...…………………...28
2、熱風乾燥……..……………………..………...………….………..28
3、冷凍乾燥……..……………………..………...………….………..29
(三)、色澤測定………..…...……………………..……………….……..29
(四)、水分含量與水活性……………………………………..….……...29
(五)、乾燥泰國蝦蝦粉之等溫吸濕試驗……..…...………………..…...29
1、飽和鹽類之前處理……..…...………………..….……………….29
2、吸濕曲線之製作……..…...………………..….………………….30
(六)、等溫吸濕方程式……………..………………...…………..……...30
1、BET方程式(Brunauer-Emmett-Teller equation)….……..…..…...31
2、GAB方程式(Guggenheim-Anderson-de Boer)……………...…...31
(七)、密度測定…………………..………...………………………..…...31
(八)、TBA試驗.………….…………………………….…….……….....32
(九)、感官品評試驗………….…………...………..….………………...32
1、泰國蝦蝦粉之感官品評試驗………..….……….………..……...32
2、以四種蝦粉製作(魚)蝦酥之感官品評試驗……....………...…....32
(十)、統計分析….……………..……..………………………………….32
第肆章、結果與討論…………………………………………..……………...35
一、泰國蝦之一般成分分析………..…………………………………..….35
二、乾燥製品之品質分析………..…………………………..…….….…...35
(一)、乾燥曲線之探討……………………………..………….….……..35
(二)、吸濕曲線之探討…………………………..……….…….………..36
(三)、吸濕方程式之探討………………………..……………..………..36
(四)、水分含量之變化……………………………..……………..……..51
(五)、水活性之變化………………………………..…………..………..51
(六)、蝦粉色澤之變化……………………………..…………..………..54
(七)、蝦粉之粒子特性……………………………….…...……………..56
(八)、蝦粉之密度…………………………………….…..…….………..70
(九)、TBA值……………………………………………….……………70
(十)、蝦粉之感官品評………………….….…………………..……..…71
(十一)、產品的應用……………………….….……………..…………..71
第伍章、結論…………………………….………………………..…………..81
參考文獻…………………………………………………………….………..82
作者簡介………………………………………………………….…………..87

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