臺灣博碩士論文加值系統

中文摘要
學號：N8936028 頁數：152頁
論文名稱：寶特瓶熱充填飲料倒瓶殺菌安全評估及衛生管理要點
學校名稱：國立屏東科技大學 系（所）別：食品科學系（所）
碩專班
畢業時間及摘要別：九十一年度第一學期碩士學位論文摘要
研究生：鄭智宏 指導教授：謝寶全 博士
論文摘要內容：
本論文將針對寶特瓶熱充填飲料倒瓶殺菌法及各項製程管制提出數據驗證、及工廠相關經驗予以研究探討。而熱充填之寶特瓶飲料其瓶蓋之崁合密封性及倒瓶殺菌為其重要管制點，製程中寶特瓶瓶蓋的殺菌會因內容液黏度不同而造成流動力之不同，無法在固定倒瓶秒數中達到應有之滅菌溫度，因此更針對斜度俯角之改變測量出瓶蓋與瓶口嵌合處之溫度變化關係，並以白色念珠菌(Candida albicans IF01594)及黑麴黴菌(Aspergillus niger ATCC9642)接種瓶口進行安全評估，結果顯示當上部空隙(head space)被內容液完全浸沒且氣泡被趕往底部時倒瓶殺菌才能發揮其效果，當瓶蓋與瓶口嵌合內面達78℃ 45秒以上時，瓶口內外即可達最佳之滅菌效果。在其他製程實驗數據中也作了較完整的比較評估，雖然不能保證各製程中皆能維持完全的殺菌和無菌性，但是全部過程於商業上是可以被確保其最佳安全性的。在寶特瓶熱充填飲料的衛生、品質方面提出實驗及經驗數據，逐一評估探討，盼以此研究心得，能提供業界相關人士之參考與應用。
關鍵詞：無菌包裝(aspetic pack)、熱包裝(hot pack)、轉倒殺菌法(turn over down) Sterilization、上部空隙(head space)、白色念珠菌
(Candida albicans IF01594)、黑麴黴菌(Aspergillus niger ATCC9642)

ABSTRACT
This article will propose the data verification and plant-related experiences, based on the turn-over-down sterilization and manufacturing process control points, It will be make further study and exploration. The joint sealing and turn-over-down sterilization of the covers of the hot-fill drink in the PET bottles are its important control points. This experiment studies the turn-over-down process. During the manufacturing process, the sterilization of the PET bottle cover will cause different flow due to difference of internal fluid viscosity, so it fails to attain the deserved temperature for sterilization within given turn-over-down seconds. Accordingly the relationship of the temperature changes between the bottle cover and the bottle mouth joining position can be obtained in terms of the change of the slope angle of depression. Furthermore, the safety evaluation is conducted by Candida albicans IF01594 and Aspergillus niger ATCC9642-vaccinated bottle mouth. As a result, it shows that only when the head space is fully soaked by the internal fluid and the air bubble is pushed out to the bottom can the turn-over-down sterilization take effect. When the inner joining side between the bottle cover and bottle mouth reaches 78℃ for more than 45 seconds, both the outer and inner of the bottle mouth could attain the optimal sterilization effect. A more complete comparison evaluation is also conducted on the experimental data of other manufacturing processes. Although we cannot guarantee that each manufacturing process can maintain the complete sterilization and asepsis, the best safety can be ensured in the whole process in a commercial term. We bring forward the data of experiment and experience in respect of the sanitation and quality of the hot-fill drink in the PET bottle and undertake evaluation and exploration one by one in anticipation that this study results can be referred to and applied by the businessmen concerned.
Key words: aseptic pack, hot pack, turn-over-down sterilization process, head space, Candida albicans IF01594, Aspergillus niger ATCC9642

目　　錄
中文摘要 Ⅰ
英文摘要 Ⅲ
誌謝 Ⅴ
目錄 Ⅵ
表目 Ⅸ
圖目 XI
壹、前言 1
貳、文獻回顧 2
一、熱充填寶特瓶飲料 2
(一)清涼飲料之分類 2
(二)清涼飲料之變敗原因菌及其可能生長之pH範圍 4
(三)清涼飲料中微生物對熱之抵抗性 6
二、寶特瓶熱充填式之介紹 7
(一)熱充填機械功能重點 7
(二)寶特瓶製造之相關技術現況 9
三、塑膠蓋介紹 31
(一)飲料用塑膠蓋種類 32
(二)塑膠蓋的性能要求 34
(三)塑膠蓋的特性 35
四、熱封時的寶特瓶和樹脂瓶蓋的密封性 42
(一)何謂密封性能 42
(二)密封力和開瓶性 44
(三)內墊材質和形狀，內環的材質和形狀 45
(四)封蓋、開瓶曲線圖 47
(五)樹脂瓶蓋的封蓋變動因素 51
參、材料與方法 59
一、倒瓶殺菌安全評估之試驗菌株 59
二、培養基及試液種類 59
三、模擬試液調製方法 60
四、器具及材料 61
五、試液菌的調製方法 63
六、封蓋倒瓶不同角度之殺菌試驗方法及操作步驟 65
七、在不同封蓋角度下倒瓶殺菌及熱水淋灑後瓶蓋之殺菌
及各部溫度試驗方法及操作步驟 66
肆、實驗結果與探討 67
一、寶特瓶熱充填飲料倒瓶殺菌安全評估 67
(一)不同俯角之倒瓶殺菌對蓋內嵌合部位之溫度影響 67
(二)不同倒瓶角度對瓶蓋殺菌力之影響 88
(三)不同封蓋角度對倒瓶及熱淋灑殺菌力之評估 91
(四)熱水沖洗方式的殺菌力評估 102
二、寶特瓶熱充填飲料製程衛生管理要點 105
(一)製造設計和開發 105
(二)調製與調合工程 108
(三)調和液的殺菌過程 110
(四)寶特瓶瓶身及瓶口殺菌 114
(五)充填過程 116
(六)瓶蓋的搬運和紫外線殺菌 118
(七)倒瓶殺菌 121
(八)巴斯德殺菌工程(熱淋灑工程) 121
(九)裝箱過程 123
三、製程中可能之影響因子及防治方法 126
(一)殺菌值與空瓶耐熱性之安全評估 126
(二)倒瓶殺菌之斜度與時間控制 136
(三)冷卻前瓶口之熱淋灑溫度控制 136
(四)冷卻水之氯處理 137
伍、結論 142
陸、建議 143
柒、參考文獻 144

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