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研究生:廖冠傑
研究生(外文):Liao, Kuan Chieh
論文名稱:熱加工條件、包裝材料及貯存溫度對番石榴果汁品質之影響
論文名稱(外文):Effects of thermol process, packagings and storage temperatures on the quality of guava drinks
指導教授:陳雪娥陳雪娥引用關係
指導教授(外文):Chen, Hsueh Err
學位類別:碩士
校院名稱:輔仁大學
系所名稱:食品營養學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:1993
畢業學年度:81
語文別:中文
論文頁數:141
中文關鍵詞:熱加工包裝材料貯存溫度番石榴汁阿氏圖
外文關鍵詞:thermal processpackagingstorage temperatureArrhenious plot
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本實驗探討不同熱加工條件、包裝材料及貯存溫度對番石榴果汁品質之影
響 ,並期能找出番石榴汁品質劣變之指標,及利用官能品評結果來預估
產品之貯存壽命。實驗結果顯示: 這些熱加工條件對番石榴汁加工前後
之品質無明顯改變,且經微生物培養實驗 ,發現這些熱加工條件均能有
效殺菌。於 5℃貯存下,四種包裝材料裝番石榴汁的品質均無明顯變化﹔
而於20℃及 35℃貯存者,其品質隨貯存溫度愈高,劣變愈快。其中 ,化
學成份中之PH值可滴定酸度、可溶性固形物總量、溶氧量等,在貯存期間
,均 無明顯變化。 蔗糖、維生素C、Hunter L值均隨貯存溫度及時間增
加而下降;但果糖、葡萄糖、喃醛、甲基喃醛、Hunter a、b及△
E值與褐變指標值等則隨貯存溫度及時間增加而增加。實驗容器中之白
罐 ,由於罐內壁腐蝕為溶錫型態,此為還原作用,故可延緩品質的劣變
。塗漆罐與鋁罐裝之番石榴汁之品質相近,鋁箔包裝之番石榴汁,若於貯
運過程維持良好狀態 ,則其品質與鋁罐、塗漆罐裝者相近。利用 褐變指
標值、維生素C裂解、喃醛、甲基喃醛、整體接受性之嗜好性品
評 等指標在不同貯存溫度之反應速率,可作出阿氏圖,並以之作為 番石
榴汁貯存壽命預估之模式。
The effects of various thermal processes, packagings and stor-
age temperature on the quality of guava drinks ( 25﹪,w/w )
was investigated. The results showed that there were no
significant changes of quality of guava drinks packed in the
four packagings under 5℃ storage, but deterioration occured
when stored under either 20℃ or 35℃ temperature. It was
evident that quality deteriorated more rapidly at heigh
temperature. Some chemical constituent, such as pH, titratable
acidity, total soluable solid content, disolved oxygen did not
changed significantly under all storage conditions. But,
sucrose, L-ascorbic acid, Hunter L value decreased as storage
temperature and time increased. However, fructose, glucose,
furfural, HMF, Hunter a value, Hunter b value, Hunter △E
value, and browning index value increased as storage
temperature and time increased. Quality of guava drinks
packed in plain can deteriorated more slowly than in
lacquered can and aluminum can, owing to their different
corrosion charcters. The quality of guava drinks packed in
Tetra Brik was similar to aluminum can and lacquered can if the
Tetra Brik were in proper condition during storage. Some
important deterioration indexes ( browning index, ascorbic acid
, furfural, HMF,and hedonic overall acceptance) could be drawn
Arrhenius plot according to its reac- tion rate at different
temperatures. This profile would provide an useful basis for
prediction of shelf life of guava drinks under given storage
conditions.
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