臺灣博碩士論文加值系統

鳳梨為台灣最重要的水果之一，其冷藏截切品的外銷需求量也與日遽增。近日有廠商反映，冷藏截切鳳梨常因生菌數過高遭日本買主退貨，造成農民極大損失。本研究即針對冷藏截切鳳梨生產過程中微生物數量的控制而進行。

本實驗分為兩部分，第一部分鳳梨分別以50ppm二氧化氯溶液處理，搭配傳統浸漬法、超音波震盪浸漬 (40kHz) 與真空浸漬法 (65 cmHg )，分別處理2.5 或5分鐘；第二部分利用0.93或1.11ppm臭氧氣體處理，搭配直接接觸法、多次抽氣法以及真空穿透法分別處理30分鐘後，測定各種處理方式對鳳梨芽眼中生菌抑制情形，以及截切成品於低溫 (5±2℃) 儲藏期間 (0、24、48、72hr) 色澤及質地之變化。

結果顯示，以二氧化氯溶液或臭氧氣體配合真空技術皆可顯著下降生菌數，但二氧化氯溶液或臭氧氣體搭配傳統浸漬法、超音波震盪、直接接觸法和多次抽氣法則無法有效抑制微生物生長。儲藏試驗結果發現，鳳梨經二氧化氯溶液或臭氧氣體真空穿透處理後截切之鳳梨，其截切成品色澤及質地於低溫儲藏期間無顯著劣變。由此可見以二氧化氯溶液或氣態臭氧配合真空穿透技術為核心，將可獲得比目前製程更具微生物清潔度，同時保有良好貯藏品質的冷藏截切鳳梨。

Pineapple is one of the most important fruits grown in Taiwan. The demand for fresh-cut pineapple is growing；However, microbial quality has been limiting its marketability. Thus, this study was aimed to look for methods that reduce the microbial load on fresh-cut pineapple effectively.

Chlorine dioxide and ozone were used in this study. In the first part, pineapple was immersed into 50ppm chlorine dioxide solution with ultrasonication and with or without vacuuming for 2.5 or 5 min. In the second part, pineapple was treated with gaseous ozone (0.93 or 1.11 ppm) with or without vacuuming or repeated vacuuming for 30 min. After these treatments, the microbial load was evaluated. The effects of chlorine dioxide and ozone on physical properties of fresh-cut pineapples during storage were also investigated.

The results showed that vacuum-penetration with chlorine dioxide solution or gaseous ozone can effectively reduce the microbial load in pineapple. Meanwhile, there is no significant effect on the physical properties of fresh-cut pineapples under refrigerated storage. In conclusion, we propose to use vacuum-penetration with microbicide as a pretreatment in the processing of refrigerated fresh-cut fruit to reduce the microbial load.

中文摘要………………………………………………………………………… I
英文摘要………………………………………………………………………… II
目錄……………………………………………………………………………… Ⅲ
表次……………………………………………………………………………… VII
圖次……………………………………………………………………………… VⅢ
第一章 前言……………………………………………………………………… 1
第二章 文獻整理………………………………………………………………… 3
第一節 鳳梨簡介………………………………………………………………… 3
一、概說……………………………………………………………………… 3
二、品種…………………………………………………………………… 5
第二節 生鮮截切蔬果………………………………………………………… 6
一、定義與特性………………………………………………………… 6
二、截切蔬果產品之需求………………………………………………… 7
三、生鮮截切蔬果加工後主要品質劣變因子………………………………… 8
四、生鮮截切蔬果之殺菌技術………………………………………………… 9
第三節 二氧化氯……………………………………………………………… 13
一、前言…………………………………………………………………… 13
二、物理化學性質 13
三、二氧化氯於水中之反應 14




四、二氧化氯之消毒機制…………………………………………………… 15
五、二氧化氯殺菌能力……………………………………………………… 16
六、二氧化氯於蔬果殺菌之應用…………………………………………… 17
七、二氧化氯之使用安全性………………………………………………… 17
八、毒性……………………………………………………………………… 18
第四節 臭氧簡介……………………………………………………………… 19
一、簡史……………………………………………………………………… 19
二、臭氧之物化性質………………………………………………………… 19
三、臭氧之化學反應………………………………………………………… 21
四、臭氧之殺菌機制………………………………………………………… 23
五、臭氧之殺菌效果………………………………………………………… 24
六、影響臭氧殺菌之因子…………………………………………………… 25
七、臭氧之毒性及相關法規………………………………………………… 27
第五節 真空技術於食品加工之應用………………………………………… 28
第三章 材料與方法……………………………………………………………… 30
第一節 實驗材料……………………………………………………………… 30
第二節 試藥…………………………………………………………………… 30
第三節 儀器設備……………………………………………………………… 31
第四節 實驗架構……………………………………………………………… 32
第五節 實驗設計……………………………………………………………… 36
一、基本成分分析………………………………………………………… 36
二、前處理加工探討……………………………………………………… 36
三、殺菌方法……………………………………………………………… 36
(一) 二氧化氯溶液殺菌部分……………………………………………… 36
(二) 臭氧氣體殺菌部分…………………………………………………… 37
四、貯藏試驗………………………………………………………………… 38
第六節 分析方法……………………………………………………………… 38
一、酸鹼值…………………………………………………………………… 38
二、總多酚類化合物含量…………………………………………………… 38
三、總可溶性固形物………………………………………………………… 39
四、可滴定酸含量………………………………………………………… 39
五、還原糖含量…………………………………………………………… 39
六、總糖類含量……………………………………………………………… 40
七、臭氧濃度計算方式……………………………………………………… 40
八、微生物之測定…………………………………………………………… 40
九、果實質地特性之測定…………………………………………………… 41
十、果實色澤之測定………………………………………………………… 41
第七節 資料處理及數據分析………………………………………………… 41
一、統計分析………………………………………………………………… 41
二、繪圖…………………………………………………………………… 41
第四章 結果與討論……………………………………………………………… 42
第一節 二氧化氯溶液抑菌試驗……………………………………………… 42
一、基本成分分析………………………………………………………… 42
二、工廠加工前處理分析…………………………………………………… 43
三、傳統二氧化氯溶液浸漬法……………………………………………… 45
四、二氧化氯溶液配合超音波震盪處理法………………………………… 47
五、二氧化氯溶液真空浸漬處理法………………………………………… 49
六、二氧化氯溶液真空浸漬處理法對鳳梨果肉色澤之影響……………… 55
七、二氧化氯溶液真空浸漬處理法對鳳梨果肉質地之影響……………… 62
第二節 臭氧氣體抑菌試驗…………………………………………………… 67
一、臭氧氣體抑菌 模式試驗……………………………………………… 67
二、臭氧氣體直接接觸法………………………………………………… 70
三、臭氧氣體多次抽氣處理法…………………………………………… 70
四、臭氧氣體真空穿透處理法……………………………………………… 73
五、臭氧氣體真空穿透處理法對鳳梨果肉色澤之影響…………………… 76
六、臭氧氣體真空穿透處理法對鳳梨果肉質地之影響…………………… 82
第五章 結論……………………………………………………………………… 84
第六章 參考文獻………………………………………………………………… 85
附錄一 第三屆兩岸三地食品暨生物科技研討會……………………………… 99
附錄二 以真空穿透技術降低截切鳳梨生菌數之研究 (摘要) ……………… 100
附錄三 台灣農業化學與食品科學期刊格式……………… ………………… 101


表次
頁次
表 一、(一) 屏東某截切鳳梨加工製造廠微生物檢測表……………………… 2
(二) 雲林某截切鳳梨加工製造廠微生物檢測表…………………… 2
表 二、(一) 農產品進出口量值 (鳳梨加工製品) 資料表…………………… 7
(二) 生鮮冷藏鳳梨進出口量值 (進出口國家) 資料表……………… 8
表 三、常用於截切蔬果之消毒劑種類及效果……………………………… 11
表 四、四種消毒劑的比較…………………………………………………… 12
表 五、臭氧的物理化學性質………………………………………………… 20
表 六、鳳梨基本分析………………………………………………………… 42
表 七、二氧化氯溶液真空浸漬處理前後鳳梨重量變化及二氧化氯吸入率 50
表 八 、鳳梨以二氧化氯溶液真空浸漬不同時間後截切，於5±2℃儲藏期間Hunter’s L、a、b值之變化……………………………………………
56
表 九 、鳳梨以二氧化氯溶液真空浸漬不同時間後截切，於5±2℃儲藏期間質地之變化………………………………………………………
63
表 十、鳳梨以不同濃度臭氧氣體真空穿透後截切，於5±2℃儲藏期間Hunter’s L、a、b值之變化……………………………………………
75
表十一、 鳳梨以不同濃度臭氧氣體真空穿透後截切，於5±2℃儲藏期間質地之變化……………………………………………………………………
81


圖次
頁次
圖 一、(一) 金鑽鳳梨 熟度0……………………………………………… 3
(二) 金鑽鳳梨 熟度3……………………………………………… 4
(三) 金鑽鳳梨 熟度5……………………………………………… 4
(四) 金鑽鳳梨 熟度7……………………………………………… 4
(五) 金鑽鳳梨 熟度9……………………………………………… 5
圖 二、截切鳳梨成品……………………………………………………… 6
圖 三、二氧化氯結構式…………………………………………………… 14
圖 四、臭氧結構式………………………………………………………… 19
圖 五、臭氧與有機化合物的反應機制圖………………………………… 22
圖 六、(一) 真空浸漬設備 (工業用)…………………………………… 29
(二) 真空浸漬設備 (實驗室架設) ……………………………… 29
圖 七、截切鳳梨製程中各加工步驟總生菌數含量……………………… 44
圖 八、傳統二氧化氯浸漬法對鳳梨芽眼總生菌數之影響……………… 46
圖 九、二氧化氯溶液配合超音波震盪對鳳梨芽眼總生菌數之影響…… 48
圖 十、二氧化氯溶液真空浸漬對鳳梨芽眼總生菌數之影響…………… 51
圖 十一、截切鳳梨產品與芽眼重量………………………………………… 52
圖 十二、鳳梨經二氧化氯溶液真空浸漬處理25分鐘後芽眼與截切產品
生菌數比較………………………………………………………
53
圖 十三、鳳梨以二氧化氯溶液真空浸漬不同時間後截切，於5±2℃儲藏
期間外觀之變化……………………………………………………
58


圖 十四、鳳梨以二氧化氯溶液真空浸漬後截切，於5±2℃儲藏期間Hunter’s L值之變化…………………………………………………………
59
圖 十五、鳳梨以二氧化氯溶液真空浸漬後截切，於5±2℃儲藏期間Hunter’s b值之變化…………………………………………………………
60
圖 十六、鳳梨以二氧化氯溶液真空浸漬後截切，於5±2℃儲藏期間硬度之變化…………………………………………………………………
64
圖 十七、鳳梨以二氧化氯溶液真空浸漬後截切，於5±2℃儲藏期間脆裂度之變化………………………………………………………………
65
圖 十八、(一) 無臭氧處理鳳梨培菌後外觀………………………………… 67
(二) 臭氧處理後鳳梨泥培菌後外觀……………………………… 67
圖 十九、臭氧氣體對鳳梨漿中微生物之影響……………………………… 68
圖二 十、臭氧氣體直接接觸法對鳳梨芽眼總生菌數之影響…………… 70
圖二十一、臭氧氣體多次抽氣處理法對鳳梨芽眼總生菌數之影響………… 71
圖二十二、臭氧氣體真空穿透處理法對鳳梨芽眼總生菌數之影響………… 73
圖圖二十三、鳳梨以不同濃度臭氧氣體真空穿透處理，於5±2℃儲藏期間外觀之變化…………………………………………………
77
圖二十四、鳳梨以不同濃度臭氧氣體真空穿透漬後截切，於5±2℃儲藏期間Hunter’s L值之變化………………………………………………
78
圖二十五、鳳梨以不同濃度臭氧氣體真空穿透漬後截切，於5±2℃儲藏期間Hunter’s b值之變化………………………………………………
79
圖二十六、鳳梨以不同濃度臭氧氣體真空穿透處理後截切，於5±2℃儲藏期間硬度之變化……………………………………………………
82
圖二十七、鳳梨以不同濃度臭氧氣體真空穿透處理後截切，於5±2℃儲藏期間脆裂度之變化……………………………………………………
83

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