臺灣博碩士論文加值系統

豆腐膠狀組織的密實度決定其質地並間接的影響口感，而其組織特性可以用顯微鏡觀察，機械特性可採質地分析(textural analysis)或流變分析(rheological study)。因此，可依上述方式檢測生產線上的豆腐是否為滿足消費者的口感；但是，這些方法成本高並具有破壞性，且在自動化的食品生產加工中，衛生條件與監控品質相當地重要，所以成本低廉並且為非接觸性(non-contact)與非破壞性(non-destructive)的檢測才是符合實際需要。
本研究目的是以食用石膏(Calcium Sulfate Dehydrate; CaSO4．2H2O)作為豆腐製作的凝固劑，製程變因為豆漿濃度比例、凝固溫度以及凝固劑濃度比例，製作完成後的豆腐再進行各種機械特性的分析。本研究採用物性穿刺力試驗做為膠狀組織密實度的基準，並且搭配超音波掃描分析，建立超音波掃描參數與密實度之間的關聯性，進而建構出超音波量測模型。本實驗的貢獻即是以微觀的角度，例如：組織結構密實度，來對照宏觀理論的豆腐模型與超音波的衰減強度公式的關聯性，達到可以採用超音波做為質地的快速量測工具。

The microstructure of a tofu gel network determines the firmness and hence the taste of the tofu. The structure of a tofu network can be observed with microscopic analysis and the mechanical properties are obtainable through textural analysis or rheological study. Hence the bean curd on the product line can be examined to know whether it can satisfy the customer’s taste according to the aforesaid methods. Hygiene and efficiency are an essential requirement in automated food processing. The best way to avoid contamination in quality measurement of food processing is to use non-contact detectors.
　　
The purpose for this study is used Calcium Sulfate Dehydrate(CaSO4-2H2O) as the peptize in order to produce the bean curd, the manufacture variable is the concentrated proportion of soymilk, solidification temperature as well as the concentrated proportion of peptize. The bean curds produced will have to be analyzed by all kinds of mechanical characteristic. This study is adopted textural analysis as the compactness basis of tofu gel, and with ultrasonic scan analysis to establish the correlation between its parameter and firmness, so as to construct the measurement model of ultrasonic. The contribution of this study is used a molecular perspective, such as the firmness of tissue structure to contrast the bean curd model of macro theory as well as the attenuation formula correlation of ultrasonic. Hence ultrasound can be a potential tool for measuring of tofu texture.

誌謝 i
摘要 ii
Abstract iii
目錄 iv
表目錄 xiv
圖目錄 xv
第一章　緒論 1
1.1　前言 1
1.2　研究背景 2
1.3　研究動機 5
1.4　研究目的 8
第二章　文獻探討 9
2.1　豆腐的凝結機制 9
2.2　超音波的物理特性 11
2.3　聲射訊號原理與聲場 12
2.4　超音波非破壞性之檢測技術 13
　　2.4.1　豆腐的膠體網路結構與黏彈特性 13
　　2.4.2　超音波在豆腐結構中的衰減 14
2.5　物性分析 15
2.6　生物材料物性分析之檢測 16
2.7　顯微影像模型 17
2.8　顯微影像觀察於食品質地之應用 19
第三章　試驗設計與方法 22
3.1　實驗架構 22
3.2　豆腐的製作流程 23
3.3　超音波量測 26
　　3.3.1　超音波換能器 26
3.3.2　超音波波形擷取 28
3.3.3　超音波對豆腐凝結期間之特性量測 30
　　3.3.4　超音波對豆腐凝結完成之特性量測 32
3.3.5　超音波波速與衰減係數 33
3.4　質地分析 35
　　3.4.1　豆腐凝結完成物性穿刺之量測 35
3.5　顯微影像之模型 39
　　3.5.1 共軛焦雷射掃瞄顯微鏡之觀察 39
　　3.5.2 影像處理分析 41
第四章　實驗結果與分析 45
4.1　豆腐超音波波速機械特性之關係 45
4.1.1　相同豆漿濃度與超音波波速之關係 45
4.1.2　豆漿濃度7、9、11°Brix與超音波波速之關係 47
4.1.3　相同凝固溫度與超音波波速之關係 48
4.1.4　凝固溫度65、75、85℃與超音波波速之關係 50
4.1.5　相同凝固劑濃度與超音波波速之關係 50
4.1.6　凝固劑濃度0.5、1、1.5%與超音波波速之關係 53
4.2　豆腐超音波衰減係數機械特性之關係 53
4.2.1　相同豆漿濃度與超音波衰減係數之關係 53
4.2.2　豆漿濃度7、9、11°Brix與超音波衰減係數之關係 55
4.2.3　相同凝固溫度與超音波衰減係數之關係 56
4.2.4　凝固溫度65、75、85℃與超音波衰減係數之關係 58
4.2.5　相同凝固劑濃度與超音波衰減係數之關係 58
4.2.6　凝固劑濃度0.5、1、1.5%與超音波衰減係數之關係 61
4.3　豆腐物性穿刺力機械特性之關係 61
4.3.1　相同豆漿濃度與物性穿刺力之關係 61
4.3.2　豆漿濃度7、9、11°Brix與物性穿刺力之關係 64
4.3.3　相同凝固溫度與物性穿刺力之關係 64
4.3.4　凝固溫度65、75、85℃與物性穿刺力之關係 66
4.3.5　相同凝固劑濃度與物性穿刺力之關係 67
4.3.6　凝固劑濃度0.5、1、1.5%與物性穿刺力之關係 69
4.4　豆腐機械特性參數之關係 70
第五章　結論與未來展望 72
5.1　結論 72
5.2　未來展望 73
參考文獻 75
附錄一　豆腐凝結及擠壓排水實驗設備 83

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