臺灣博碩士論文加值系統

辣椒片是一種常見的辛香料，經過包裝後是一種不需再加熱的調味品，因此加工過程需要進行殺菌以防止食品中毒，然而現有的加工技術有著許多難以克服的缺點，如品質變化、健康疑慮等。電漿及紫外光是目前普遍被認為有效的非熱殺菌技術，本研究旨在組合常壓非熱噴射電漿處理與紫外光處理，在非熱且無殘留的前提下提升殺菌效果，且避免影響品質；處理參數中，電漿的產生電壓為85 V、工作氣體為空氣，流量為18 L/min，處理時間為0、1、2、4、8分鐘，紫外光強度為3420±100 µW/cm2，照射時間為0、5、15、30分鐘，以及組合兩者處理。實驗結果顯示，在殺菌能力方面，電漿4、8分鐘組合紫外光30分鐘處理接種微生物的辣椒片，能夠減少約0.78-0.90 log CFU/g的金黃色葡萄球菌(Staphylococcus aureus)及0.90-0.93 log CFU/g的腸道沙門氏菌(Salmonella enterica)，在品質影響方面，色差(ΔE*)值最多造成4.37的ΔE值變化。在可萃取天然色素含量方面，觀察到可萃取天然色素含量由3.76±0.08 g/kg下降至3.24±0.48(電漿4分鐘組合紫外光30分鐘)及3.17±0.40 g/kg(電漿8分鐘組合紫外光30分鐘)，與控制組相比未觀察到顯著差異。在辣椒素含量方面，觀察到辣椒素含量由0.30±0.01下降至0.25±0.01 g/kg (經電漿8分鐘組合紫外光30分鐘處理之辣椒片)，依上述結果可知，本研究利用電漿組合紫外光技術具應用於辣椒片殺菌之潛力，且不明顯影響樣品品質。

Crushed red pepper is one of the most common spices, after packaging, it is considered a condiment does not require any processing, so the process requires disinfection to prevent food poisoning. However, the existing processing technology has many disadvantages that are difficult to overcome, such as quality changes, potentially harmful effects. Plasma and ultraviolet light are considered effective non-thermal microbial inactivation technologies. The objective of this study was to evaluate non-thermal atmospheric plasma jet and ultraviolet light treatment in combination, for improving the microbial inactivation effect and avoid quality changes under the premise of non-heat and no residue. Among the processing parameters, the ultraviolet light intensity was 3420±100 µW/cm2, the irradiation time was 0, 5, 15, and 30 minutes, the plasma voltage was 85 V, the working gas was air, the flow rate was 18 L/min, and the processing time was about 0, 1, 2, 4, 8 minutes, and a combination of both. The results of the research showed that in terms of microbial inactivation ability, plasma treatment for 4 and 8 minutes combine ultraviolet light for 30 minutes can reduce Staphylococcus aureus and Salmonella enterica for 0.78-0.90 and 0.90-0.93 log CFU/g, in terms of quality impact, the total color difference only up to 4.37, in the extractable natural color content measurement, the extractable natural color content decreased from 3.76±0.08 g/kg to 3.24±0.48 (4 minutes of plasma combine 30 minutes of ultraviolet light) and 3.17±0.40 g/kg (8 minutes of plasma combine 30 minutes of ultraviolet light) was observed, no significant difference was observed, in the capsaicin concentration measurement, capsaicin concentration decreased from 0.30±0.01 to 0.25±0.01 g/kg (8 minutes of plasma combine 30 minutes of ultraviolet light). In conclusions, the results indicate that the microbial inactivation technology developed in this study has the potential as inactivate bacteria technology in crushed red pepper with minimal impact on quality.

摘要 I
ABSTRAST III
目錄 V
表目錄 IX
圖目錄 X
第一章、緒言 1
1.1 研究背景 1
1.2 研究目的 3
第二章、文獻回顧 4
2.1 辣椒片 4
2.2食品安全衛生管理法規範檢測之微生物 6
2.2.1金黃色葡萄球菌 6
2.2.2沙門氏菌 7
2.3常用於乾燥香料的殺菌法 8
2.3.1熱處理 8
2.3.2環氧乙烷處理 8
2.3.3輻射處理 9
2.4紫外光 11
2.4.1基本理論 11
2.4.2殺菌機制 12
2.4.3紫外光於低水活性食品之殺菌應用 12
2.5 電漿 14
2.5.1電漿基本理論 15
2.5.2非熱電漿的設備種類 18
2.5.3電漿的殺菌機制 20
2.5.4電漿於低水活性食品之殺菌應用 22
2.6 電漿組合紫外光處理應用於食品殺菌 25
第三章、材料與方法 28
3.1實驗器材與儀器設備 28
3.1.1實驗試藥 28
3.1.2儀器設備 28
3.2微生物樣本製備 31
3.2.1培養基製備 31
3.2.2實驗用菌株 31
3.3實驗架構 32
3.4實驗樣品製備 34
3.5 殺菌處理 34
3.5.1電漿處理 34
3.5.2紫外光處理 35
3.5.3電漿與紫外光組合處理 35
3.6微生物計數 35
3.7辣椒片經殺菌處理之品質影響評估 36
3.7.1溫度測定 36
3.7.2顏色測定 36
3.7.3可萃取天然色素含量測定 37
3.7.4 辣椒素含量測定 37
3.7.4.1高效液相層析儀分析 38
3.8 統計分析 38
第四章、結果與討論 46
4.1電漿、紫外光、電漿組合紫外光處理對於辣椒片殺菌效果之影響 46
4.2 電漿、紫外光、電漿組合紫外光處理對於辣椒片品質之影響 53
4.2.1溫度測定 53
4.2.2 顏色測定 53
4.2.3 可萃取天然色素含量測定 60
4.2.4 辣椒素測定 62
第五章、結論 64
第六章、參考文獻 67

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