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研究生:廖永煜
研究生(外文):Liao,Yung-Yu
論文名稱:溶氧量對無菌加工百香果汁品質之影響
論文名稱(外文):Effect of dissolved oxygen on quality of aseptically- packed passion fruit juice
指導教授:吳瑞碧
指導教授(外文):Wu,James Swi-Bea
學位類別:碩士
校院名稱:國立臺灣大學
系所名稱:食品科技研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
畢業學年度:81
語文別:中文
論文頁數:54
中文關鍵詞:脫氣無菌加工百香果
外文關鍵詞:deaerationasepticpassionoxygen
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果汁熱加工前常需經脫氣處理以方便操作、維持良好熱傳效率及減少因氧
化導致的品質劣變,但卻使香氣成分嚴重逸失。且因無菌加工系統所需之
脫氣設備及香氣回收、添加裝置設備費高,並考慮無菌加工於高溫短時間
殺菌時所承受熱能不如傳統熱加工之多,氧化進行機會應該較低,故以模
擬無菌加工系統評定脫氣之必要性。不同最初溶氧量之百香果汁經模擬無
菌加工系統殺菌充填,且於液面下封袋製得樣品後,貯存於-20℃、4℃
、25℃及37℃並定期取樣分析品質變化。百香果汁於無菌加工中溶氧因受
熱而釋出,故貯藏期間果汁處於嫌氧狀態。由色澤分析發現,紅色度在貯
藏期間有不規則變化。樣品間之白度、亮度及黃色度均隨貯藏溫度上升、
時間增長而差異逐漸變大,表示褐變程度之差異變大。氣相層析儀測得之
香氣品質變化(精油量、總香氣值),可能因受貯藏溫度及最初溶氧量之交
互作用,所以隨時間之增加而有高溫貯藏或高溶氧量樣品之香氣品質減少
;低溫貯藏或低溶氧量樣品之香氣品質增加的趨勢。但由貯存兩個月的百
香果汁品評試驗可知,不論 -20℃或37℃貯存後,對照組與抽真空組在香
氣、顏色、味道及總體接受性上無明顯差異。整體而言,雖然由氣相層析
儀測定香氣含量有變化,但可能因變異不大,所以貯存兩個月的樣品品評
結果並不因是否脫氣而有顯著差異。貯存溫度才是影響果汁品質之重要因
子。

Thermal processing of juice often includes an deaeration step
for easier handling, good heat transfer and reducing
oxidative quality degradation. However, deaeration itself
causes heavy loss of aroma. The deaeration, aroma recovery and
add-back equipments in aseptically package process are of
high cost. Although, in aseptic processes less thermal
treatment than conventional heat processes may occur, which
results in less oxidation. The purpose of this study was to
evaluate the necessity of deaeration by a simulated aseptic
processing system. Passion fruit juices of different initial
dissolved oxygen contents were aseptically packed in
pouches. The pouches were storaged at -20℃, 4℃, 25℃ and
37℃, then examined. During storage, Hunter "a" value
changes irregularly. Differences in white index, Hunter "L"
and "b" values between treatments increase with the
increase in storage temperature at 2 months storage. Changes
of aroma quality, as reflected by the changes in essence
oil content and total flavor profile,may be caused by the
interaction of storage temperature and residual oxygen
content. During storage, aroma of high oxygen samples
reduced at high temperature, while low oxygen samples
increased at low temperature. Sensory evaluation of passion
fruit juice was performed after 2 months storage. Aroma,
color, taste and overall acceptance of control and vacuumed
samples at the same storage temperature had no significant
difference. Sensory evaluation of samples after 2 months
storage had no significant difference caused by deaeration
treatment. Storage temperature was the most important factor
on juice quality.

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