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研究生:李姿慧
研究生(外文):Chih-hui Li
論文名稱:膨發蝦米之可行性研究
論文名稱(外文):The Feasibility Study of Puffing Dried Shrimp
指導教授:傅文榮
指導教授(外文):Wen-rong Fu
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2012
畢業學年度:100
語文別:中文
論文頁數:48
中文關鍵詞:膨發蝦米
外文關鍵詞:puffingdried shrimp
相關次數:
  • 被引用被引用:2
  • 點閱點閱:271
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本研究利用原料蝦米以批次式爆炸性膨發技術試生產出具有水產特殊鮮味的即食性休閒品,使營養價值豐厚的水產製品更多元化。實驗結果顯示:膨發蝦米產品水分含量小於 10% 為產品酥脆之要件,而符合此產品水分含量要件原料蝦米水分含量須在 32% 附近。至於色澤實驗結果則顯示,膨發加工會明顯改變蝦米色澤;其中 L值增加,即增加亮度;a 值減少,即紅色消退;b 值增加使產品偏黃白方向靠近。膨發過程之 TBA 值變化與膨發蝦米內部孔洞大小有關,孔洞愈細密 TBA 值變化愈大。膨發蝦米產品之關鍵品質指標為產品之水分含量,本報告提出利用蝦米原料性質與膨發操作條件預測膨發產品水分含量之數學模型,經與實驗結果比較,可合理預測產品水分含量之改變趨勢。預測膨發蝦米膨發度之數學模型若只考慮水分的液 - 氣相改變,無法預測實際膨發度的趨勢,證明蝦米膨發過程中除了水的相變化造成體積膨發外,其它成分在溫度、壓力變化中貢獻的產品體積變化不可忽視。
The goal of this study was to manufacture nutritious novel sea food snacks from dried shrimp via gun-puffing processing. The study showed that a necessary condition of obtaining crispy puffed shrimp was to reduce product moisture content to less than 10%. Such products can only be obtained by puffing dried shrimps at moisture contents near 32%. Puffing increases brightness, L value, while decreasing redness, the a value of shrimp and increasing b value, more yellowish. Change of TBA in the puffing process was dependent on the pore size distribution of porous products of puffed shrimps. Drastic changes of TBA were found in products with finer and denser pores. A mathematical model based on moisture vaporization/flashing was presented to predict both product moisture content and puffing ratio. The trend of the former was predicted satisfactorily while the latter was not. Apparently there are significant contributions on volumetric changes by chemical/physical changes , under higher temperature and pressure, from compositions of shrimp other than moisture.
壹、 研究目的與動機 .......1
貳、 背景介紹及文獻整理 .......3
(一) 膨發加工技術.............3
(二) 水產品 ...............6
(三) 蝦 ...............10
參、 實驗設計 ...............11
(一) 實驗架構 ...............11
(二) 實驗原料 ...............12
(三) 實驗藥品 ...............12
(四) 實驗儀器設備.............12
(五) 實驗方法 ...............14
肆、 結果與討論...............19
(一) 對水分之影響.............19
(二) 對膨發度之影響...........24
(三) 對表面色澤之影響..........31
(四) 對脂質氧化程度之影響......39
(五) 感官品評.................40
伍、 結論.....................42
陸、 參考文獻 ................43


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