臺灣博碩士論文加值系統

小米是提供人們澱粉主要來源之一的抗旱糧食作物。本研究嘗試以被視為無污染且節能的γ輻照（1 kGy和2.50 kGy）技術搭配熱處理技術（150至170°C，在300rpm下，持續90秒），用於探討其做為小米儲存的可行性。本研究分二部份，二部份之各自樣本皆取各自的母體。探討內容包括:1.熱處理與γ輻照後帶皮與去皮小米(含高梁小米、狐尾小米、珍珠粟小米等)，糊化性質與微生物負荷變化；2.熱處理與γ輻照後儲存第0、30、60、90天內小米之糊化性質、微生物含量變化與營養成份之分析。結果顯示:除糊化溫度（71.03至74.88°C）外，帶皮與去皮小米的糊化性質均明顯降低（p<0.05）；另一部份研究指出小米在室溫下存放90天，其糊化性質亦降低。小米經熱處理與γ輻照處理後，其生長真菌數大幅減少（由89.75×104降到4.46×104）；室溫下存放90天後的小米與控制組小米相較，其真菌亦有明顯減少(由154×104降到3.58× 104 CFU/g)。本研究結果顯示:熱處理結合γ輻照技術應用於小米儲存上不僅技術可行外，其節能減碳成效在減緩極端氣候上亦具貢獻。

Millet is a drought-resistant food crop that provides people with one of the main sources of starch. This study tried to use the γ-irradiation technology (1 kGy and 2.50 kGy), which is considered pollution-free and energy-saving, with heat treatment technology (150 to 170°C, at 300 rpm for 90 seconds), to explore its use as a millet feasibility of storage. This research is divided into two parts. The respective samples of the two parts are from their respective populations. The discussion content includes: Part 1. Dehulled and whole millet (sorghum millet, foxtail millet, pearl millet.), changes in pasting properties and microbial load; Part 2. Millet with the pasting properties, microbial load changes and nutrient content stored for 30,60,90 days after heat treatment andγirradiation are compared with those of 0 day,respectly. The results show that: Except for the pasting temperature (71.03 to 74.88°C), the pasting properties of dehulled and whole millet were significantly reduced (p <0.05). The pasting properties of millet are also reduced when stored at room temperature for 90 days. After heat treatment and γ-irradiation, fungal count reduced significantly(from 89.75×104 to 4.46×104 CFU/g). ; Compared with the millet of the control group, the fungal count of the millet stored at room temperature for 90 days is also significantly reduced (from 154×104 to 3.58×104 CFU/g). The results of this study show that the application of heat treatment withγirradiation technology for the storage of millet is not only technically feasible, but also contributes to energy saving and carbon dioxide reduction in mitigating extreme climates.

目錄
摘要 I
Abstract III
謝誌 V
目錄 VI
表目錄 IX
圖目錄 XI
第1章 前言 1
1.1 研究之背景 1
1.2 研究之目的 3
1.3 研究內容 4
第2章 文獻回顧 5
2.1 關於小米 5
2.2 熱處理 6
2.3 輻照處理技術 8
2.4 澱粉糊化特性 16
2.5 營養成份分析 19
第3章 材料與方法 20
3.1 研究規劃與流程 20
3.2 不同處理對小米的真菌數及糊化性質影響 22
3.2.1 實驗器材 22
3.2.2 實驗用小米採集與前置處理準備 22
3.2.3 糊化性質、真菌菌落數 23
3.3 小米儲存期間研究 24
3.3.1 實驗器材 24
3.3.2 實驗用小米採集與前置處理準備 24
3.3.3 儲存研究 25
3.4 統計分析 26
第4章 結果與討論 27
4.1 不同處理對小米的真菌數及糊化性質影響 27
4.1.1 菌落數 27
4.1.2 糊化性質 29
4.2 儲存期間研究 41
4.2.1 菌落數 41
4.2.2 糊化性質 44
4.2.3 營養成份分析 49
第5章結論與建議 52
5.1結論 52
5.2建議 54
參考文獻 55
作者簡介 63

 
表目錄
表2-1 各儲藏法之耗能表 9
表4-1 去皮小米樣本熱處理的和γ輻照前後的真菌菌落數 28
表4-2 帶皮小米樣本熱處理的和γ輻照前後的真菌菌落數 28
表4-3 Sorghum去皮及帶皮不同處理 糊化溫度 30
表4-4 Foxtail去皮及帶皮不同處理 糊化溫度 30
表4-5 Pearl去皮及帶皮不同處理 糊化溫度 30
表4-6 Sorghum去皮及帶皮不同處理 峰值溫度 33
表4-7 Foxtail去皮及帶皮不同處理 峰值溫度 33
表4-8 Pearl去皮及帶皮不同處理 峰值溫度 33
表4-9 Sorghum去皮及帶皮不同處理 峰值時間 36
表4-10 Foxtail去皮及帶皮不同處理 峰值時間 36
表4-11 Pearl去皮及帶皮不同處理 峰值時間 36
表4-12 Sorghum去皮及帶皮不同處理 峰值黏度 39
表4-13 Foxtail去皮及帶皮不同處理 峰值黏度 39
表4-14 Pearl去皮及帶皮不同處理 峰值黏度 39
表4-15 去皮小米真菌菌落數(CFU/g) 43
表4-16 帶皮小米真菌菌落數(CFU/g) 43
表4-17 去皮小米不同處理後0及90天營養成份分析 50
表4-18 帶皮小米不同處理後0及90天營養成份分析 51
 
圖目錄
圖3-1 研究流程圖 21
圖4-1 Sorghum去皮及帶皮不同處理 糊化溫度 31
圖4-2 Foxtail去皮及帶皮不同處理 糊化溫度 31
圖4-3 Pearl去皮及帶皮不同處理 糊化溫度 31
圖4-4 Sorghum去皮及帶皮不同處理 峰值溫度 34
圖4-5 Foxtail去皮及帶皮不同處理 峰值溫度 34
圖4-6 Pearl去皮及帶皮不同處理 峰值溫度 34
圖4-7 Sorghum去皮及帶皮不同處理 峰值時間 37
圖4-8 Foxtail去皮及帶皮不同處理 峰值時間 37
圖4-9 Pearl去皮及帶皮不同處理 峰值時間 37
圖4-10 Sorghum去皮及帶皮不同處理 峰值黏度 40
圖4-11 Foxtail去皮及帶皮不同處理 峰值黏度 40
圖4-12 Pearl去皮及帶皮不同處理 峰值黏度 40
圖4-13 去皮DH不同處理在0 30 60 90天 糊化溫度 45
圖4-14 去皮DH不同處理在0 30 60 90天 峰值黏度 45
圖4-15 去皮DH不同處理在0 30 60 90天 峰值溫度 46
圖4-16 去皮DH不同處理在0 30 60 90天 峰值時間 46
圖4-17 帶皮WH不同處理在0 30 60 90天 糊化溫度 47
圖4-18 帶皮WH不同處理在0 30 60 90天 峰值黏度 47
圖4-19 帶皮WH不同處理在0 30 60 90天 峰值溫度 48
圖4-20 帶皮WH不同處理在0 30 60 90天 峰值時間 48

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