臺灣博碩士論文加值系統

微波輔助加熱系統 (Microwave-assisted induction heating, MAIH)是由上方進行微波 (功率為1000W，頻率為2450 MHz) 加熱，下方同時使用電磁 (功率為1500W) 進行傳導加熱，不但快速加熱升溫外具有加熱均勻的特色。因此本研究利用微波輔助加熱系統配合耐高溫的Crystallized polyethylene terephthalate (CEPT) 容器，將白米 (100 g) 及食用水 (100 g) 置於 CEPT 容器中封膜，由 MAIH 設定兩種溫度 (120℃及100℃) 於不同加熱時間下進行熱處理，並與傳統蒸煮米飯相比，觀察在不同加熱條件下米飯微生物與物化品質之變化。研究結果表明總生菌數 (Aerobic plate count, APC)、低溫菌數 (Psychrotrophic bacteria count, PBC) 與仙人掌桿菌數 (Bacillus cereus)、L*值 (Lightness)、a*值 (Redness)、b*值 (Yellowness)、W 值 (Whiteness)、和硬度 (Hardness) 隨著加熱時間增加有明顯的下降；反之黏性 (Adhesiveness) 、內聚力 (Cohesiveness) 與咀嚼力 (Chewiness) 則是隨著時間增加而增加。當MAIH 120℃加熱超過 240 秒及 100℃加熱超過 300 秒時的米飯樣品呈現完全煮熟、米心透明無細顆粒，另以熱顯像 (Thermal image) 觀察到溫度呈現均勻分布的現象；且 MAIH 120℃加熱 240 秒和 100℃加熱 300 秒時，中心溫度最高分別可達到 120.17℃及 101.13℃。根據上述實驗及米飯熟度 (無米心狀) 確定最佳加熱條件為120℃加熱240秒以及100℃加熱300秒。另外，將上述兩種MAIH最佳加熱條件與傳統蒸煮米飯 (100℃加熱30分鐘) 製備米飯樣品後，在4℃、25℃與35℃下分別貯存16週 (4個月)、8週 (2個月) 與4週 (1個月)，每隔4週、2週與1週進行分析微生物菌數、硬度、色差與 pH 值。實驗結果可知，兩種MAIH處理組別在不同溫度的貯存期間微生物菌數皆未檢出，但傳統蒸煮組別在貯存35℃、25℃與 4℃下分別在第2、4與16週時，開始檢出總生菌數之生長，並隨著時間增加而增加。在 pH 值方面，MAIH處理組於所有溫度之貯存期間無明顯變化，傳統蒸煮組於25℃與35℃之貯存後期時pH會隨之下降。在色差方面，三種貯存溫度條件下所有組別樣品之L*值與W值會隨著時間增加而下降，b*值反而上升；但MAIH處理明顯較傳統蒸煮可延緩前述數值上升或下降之程度。在硬度方面，MAIH處理組之硬度於25℃與35℃貯存時隨時間增加緩慢增加，而傳統蒸煮組則於貯藏中後期明顯下降，但在4℃下貯存所有組別之硬度會隨著時間的增加而快速增加，然而傳統蒸煮之數值明顯高於MAIH處理組。由研究結果證實，以MAIH製備米飯具有巴氏殺菌的效果，於貯存期間較傳統蒸煮米飯可維持較佳的色澤及質地，並延緩品質之變敗。

Microwave-assisted induction heating (MAIH) is a complex heating process characterized by rapid and uniform heating based on a combination of microwave heating (power: 1000 W; frequency: 2450 MHz) applied from above and electromagnetic induction heating (power: 1500 W) applied from below. In this study, we assessed the utility of MAIH in heating rice (Oryza sativa L.) to prepare ready-to-eat rice products. The white rice (100 g) and drinking water (100 g) are placed in the crystallized polyethylene terephthalate (CEPT) container and then sealed by the PET film. MAIH was set at two temperatures (120 ℃ and 100 ℃) and heated for different heating times, while the changes in microbial and physicochemical quality of rice under different heating conditions were observed. The results showed that the aerobic plate count (APC), psychrotrophic bacteria count, (PBC) and Bacillus cereus, L* (lightness), a* (redness), b* (yellowness), W (whiteness), and hardness have a significant decrease as the heating time increased; on the contrary, the adhesiveness, cohesiveness and chewiness increase with heating time increased. When MAIH was heated at 120°C for at least 240 s and at 100°C for at least 300 s, the rice samples appeared fully cooked, with a transparent center and no fine particles, and the temperature was evenly distributed using thermal imaging. In addition, when MAIH was heated at 120°C for 240 s and 100°C for 300 s, the highest core temperatures could reach 120.17°C and 101.13°C, respectively. According to the above results and the degree of cooked rice, the optimal heating conditions are 120°C for 240 s and 100°C for 300 s. In addition, rice samples prepared by the above two MAIH optimal heating conditions and traditional steaming rice (heating at 100°C for 30 min), and then stored at 4°C, 25°C and 35°C for 16 weeks, 8 weeks and 4 weeks, respectively, were analyzed for the changes of microbial count, hardness, color and pH value. The results showed that the number of microorganisms in the two MAIH treatment groups was not detected during storage at different temperatures, but the traditional steaming group had detected APC counts on week 2, 4 and 16 when stored at 35°C, 25°C and 4°C, respectively, and the growth of APC increased with storage time increased. In terms of pH value, there was no significant change in both MAIH groups during storage at all temperatures, while the pH of the traditional steaming group decreased during the later stages of storage at 25°C and 35°C. In terms of color, the L* and W values of all groups under the three storage temperatures will decrease with time increased, whereas the b* value will increase; however, both MAIH treatments can significantly delay the increase or decrease in the aforementioned values compared to traditional steaming. The hardness of both MAIH groups increased slowly with time when stored at 25°C and 35°C, while the hardness of the traditional steaming group decreased significantly in the middle and late stages of storage. However, the hardness of all groups stored at 4°C increased with time increased rapidly, but the value of traditional steaming was significantly higher than that of the MAIH groups. The study results revealed that rice prepared with MAIH has a pasteurization effect and can maintain better color and texture during storage than traditional steaming rice, and delay the deterioration of quality.

中文摘要 I
Abstract III
誌謝 VI
目錄 VIII
表目錄 X
圖目錄 XII
壹、 研究動機 1
貳、 文獻回顧 5
一、 稻米 5
二、 調理食品 7
三、 即食米飯 9
四、 微波 10
五、 微波輔助傳統食品加工技術 11
六、 微波輔助加熱殺菌系統 12
七、 微波輔助電磁加熱系統 15
八、 即食食品衛生品質 20
參、以微波輔助電磁加熱系統 (MAIH) 於即食米飯之加熱應用以及蒸煮米飯在不同溫度下貯存過程之品質比較 27
一、 前言 27
二、 材料與方法 32
三、 結果與討論 43
肆、結論 80
伍、參考文獻 82

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