臺灣博碩士論文加值系統

微波輔助電磁加熱系統 (Microwave-assisted induction heating, MAIH)－即以微波爐由上方加熱，下方另以電磁爐熱傳導複合式加熱，由台灣合默麟公司所開發並獲得發明專利，具有快速加熱升溫之效果。因此本研究首先利用前述之微波輔助電磁加熱系統，搭配可耐熱180°C之Crystallized Polyethylene Terephthalate (CPET，結晶PET) 食品級容器，將新鮮白蝦預先置於CPET容器內封膜 (口) 後，以MAIH設定兩種溫度 (130°C和90°C) 進行熱處理，於不同加熱時間下觀察白蝦之品質變化 (外觀、加熱損失率、生菌數、色差及質地)。研究結果顯示生菌數隨著加熱時間增加而下降，而加熱損失率、色差 (L*、a*、W ) 及質地 (硬度、內聚力、咀嚼力) 值隨著加熱時間增加而增加，根據白蝦產品之外觀、未檢出生菌數及加熱損失率較低等品質考量，建議使用MAIH系統處理白蝦之條件為: 130°C至少加熱80秒或90°C至少加熱100秒。
此外，以上述最適處理條件評估單獨電磁加熱或微波加熱系統與MAIH系統相比對白蝦品質的影響，乃設定單獨電磁加熱組為90°C加熱100秒或130°C加熱80秒，單獨微波加熱組以1300 W、2450 MHz加熱80秒或100秒以及MAIH組為90°C加熱100秒或130°C加熱80秒。結果顯示在單獨電磁加熱組或微波加熱組中，外觀明顯有未熟與加熱不完全，在熱顯像中觀察到冷點與溫度分布不均的現象，但在MAIH組者之外觀與熱顯像呈現加熱完全以及溫度分布均勻。再者，經MAIH處理過後的白蝦樣品，均未檢測出生菌數、低溫菌及大腸桿菌群，且樣品的色差值(L*、a*、b*、W與ΔE)、硬度、咀嚼力均高於單獨電磁加熱組與微波加熱組 (p<0.05)，反之在總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 含量方面，MAIH組均明顯較單獨電磁或微波加熱組為低。
另外，將生鮮白蝦分別以前述最適條件MAIH高溫 (130°C、80秒) 與低溫 (90°C、100秒) 處理以及傳統水煮加熱 (90°C、130秒) 後，在4°C下貯藏28天，每隔4天檢測樣品之生菌數、低溫菌、色差、質地、pH與TVBN值之變化。結果得知，貯存前12天時兩種MAIH溫度處理組之生菌數與低溫菌數皆低於檢測值，爾後隨著貯存時間增加而緩慢增加，但皆低於3 log CFU/g；反之，初始水煮處理組之菌數約為3 log CFU/g，隨著貯存時間增加而增加，於貯存終期已超過8 log CFU/g。在色差值與TVBN方面，於貯藏期間兩種MAIH溫度處理組較水煮處理組 (p<0.05) 可延緩L*、a*及W值下降之趨勢，以及b*、ΔE及TVBN值上升之趨勢。其次，在質地方面，在相同貯存時間下兩種MAIH溫度處理組較水煮處理組 (p<0.05) 可保持較高的硬度與內聚力。綜合上述，應用微波輔助電磁加熱系統90°C加熱100秒和130°C加熱80秒可達到將白蝦完全加熱殺菌，並可延緩在冷藏期間色澤與質地的劣變、微生物的增加，同時延長產品的保存期限。

Microwave-assisted induction heating (MAIH) was developed by Bottle-Top company. It consisted of one cavity and two heating facilities, including microwave heating at the top and induction heating at the bottom. In this study, the effects of MAIH set at two temperatures (130 and 90°C) for different heating time on the quality changes (visual image, aerobic plate counts (APC), cook loss, color and texture) in white shrimp were investigated. The APCs of samples decreased with increasing heating time, whereas the cook loss, color (L*, a* and W), and texture (hardness, cohesiveness, and chewiness) values of samples increased with increasing heating time. According to the results of no APC detection, lower cook loss and visual image, it was suggested that white shrimps heated by MAIH system was set at least 80 sec at 130°C or 100 sec at 90°C.
In addition, this research was also to evaluate the effects of induction heating or microwave heating alone on white shrimp, as compared to MAIH system. The raw shrimps heated with induction heating at 90°C for 100 sec or 130°C for 80 sec, microwave heating at 1300 W and 2450 MHz for 80 sec or 100 sec, and MAIH at 130°C for 80 sec or 90°C for 100 sec were investigated. Compared to MAIH system, the unripe samples and cold spots location after induction or microwave heating alone were observed using visual and thermal images. The samples treated with MAIH at 130°C for 80 sec or 90°C for 100 sec were ripe and uniform temperature distribution. The APC, psychrotrophic bacteria count (PBC), and coliform, were not detected in these samples after MAIH treatments. Moreover, the values of color (L*, a*, W and ΔE), hardness, and chewiness in MAIH samples were higher than those in samples by induction or microwave heating alone (p<0.05), whereas the MAIH samples had lower total volatile basic nitrogen (TVBN) levels.
The changes of APC, PBC, texture, pH, and TVBN values in white shrimps using by MAIH high temperature (130°C, 80 sec), low temperature (90°C, 100 sec) and conventional boiled heating (90°C, 130 sec) were observed during storage at 4°C. The result showed that none of APC and PBC was detected in the samples of both MAIH temperatures treatments before storage of 12 days, and thereafter slowly increased with increased time reaching at 3 log CFU/g. On the contrary, the initial APC and PBC of samples treated with boiled heating were about 3 log CFU/g, those samples had APC and PBC levels greater than 8 log CFU/g at the end of storage. In color and TVBN, both MAIH temperatures treatments significantly delayed the decrease of L*, a* and W values, and delayed the increase of b*, ΔE and TVBN values in samples during storage. Moreover, the hardness and cohesiveness values of both MAIH temperatures samples were higher than those of boiled heating (p<0.05) at the same of storage time. In summary, this result showed the optimal conditions for white shrimp heated by using MAIH system were set at 130°C for 80 sec or 90°C for 100 sec and this novel method can retard deterioration of color, texture, and bacterial growth, and extend the shelf life of heated shrimps during refrigeration storage.

中文摘要 I
Abstract III
誌謝 V
表目錄 X
圖目錄 XI
壹、研究動機 1
貳、文獻整理 3
一、調理食品分類 3
二、微波 4
三、微波輔助傳統加工技術 5
四、微波輔助加熱殺菌技術 9
五、微波輔助電磁加熱系統 13
六、台灣產蝦類 14
七、水產品衛生品質 14
參、建立微波輔助電磁加熱系統於即食白蝦之加熱條件探討 21
一、前言 21
二、材料與方法 24
(一) 實驗材料 24
(二) 實驗方法 25
三、結果與討論 29
肆、比較微波輔助電磁加熱系統 (MAIH) 與個別加熱方式對白蝦品質之影響以及MAIH與水煮白蝦在冷藏期間之品質變化 41
一、前言 41
二、材料與方法 44
(一) 實驗材料 44
(二) 實驗方法 45
三、結果與討論 53
伍、結論 77
陸、參考文獻 79

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