臺灣博碩士論文加值系統

中文摘要 III
ABSTRACT V
致謝 VII
目錄 I
表目錄 V
圖目錄 VII
壹、 前言 1
貳、 文獻回顧 5
一、 生機飲食 5
二、 芽菜簡介 8
2.3.1 苜蓿 11
2.3.2 綠豆 13
三、 生食芽菜之風險 14
四、 生產芽菜之種子消毒方法 16
2.4.1. 乾熱法 (Dry heat) 17
2.4.2. 濕熱法 (Wet heat or moist heat) 18
2.4.3. 臭氧水 (Ozone water) 19
2.4.4. 液態二氧化氯 (Chlorine dioxide(aq)) 19
2.4.5. 電解水 (Electrolyzed water) 20
2.4.6. 不同殺菌法聯合處理 21
五、 微氣泡 (Microbubble) 22
參、 材料與方法 30
一、 實驗材料 30
3.2.1 種子來源 30
3.2.2 細菌 30
3.2.3 化學藥品 30
3.2.4 培養基 31
3.2.5 實驗儀器 31
二、 實驗架構圖 33
四、 微氣泡系統機組 35
3.3.1 Nikuni系統 35
3.3.2 Calpeda系統 38
五、 實驗方法 41
3.4.1 細菌培養 41
3.4.2 苜蓿及綠豆種子接種鼠傷寒沙門氏菌(S. Typhimurium) 41
3.4.3 殺菌劑配置 42
3.4.3.1 臭氧 (Ozone) 42
3.4.3.2 二氧化氯 (Chlorine dioxide(aq)) 42
3.4.3.3 微酸性電解水 (Slightly acidic electrolyzed water,) 42
3.4.4 微氣泡結合不同殺菌劑處理苜蓿及綠豆種子 43
3.4.4.1 臭氧微氣泡(OMB) 43
3.4.4.2 二氧化氯微氣泡(ClMB) 44
3.4.4.3 微酸性電解水微氣泡(SMB) 44
3.4.5 微生物分析 47
3.4.6 水質分析 47
3.4.6.1 水樣之理化性質(pH, ORP, EC and temperature) 47
3.4.6.2 臭氧濃度(Ozone, O3)監測 48
3.4.6.3 有效氯濃度(Available chlorine concentration, ACC)監測 48
3.4.7 種子之發芽測定 48
3.4.7.1 發芽率 49
3.4.7.2 增重率 49
3.4.8 大規模微氣泡機處理苜蓿及綠豆種子表面之總生菌數 51
3.4.9 拍攝掃描式電子顯微鏡(Scanning electron microscope, SEM) 51
3.4.10 統計分析 52
肆、 結果與討論 53
一、 微氣泡結合不同殺菌劑對苜蓿及綠豆種子上之S. Typhimurium影響 53
4.1.1. 臭氧微氣泡(OMB)處理對於苜蓿種子之影響 53
4.1.2. 二氧化氯微氣泡(ClMB) 56
4.1.3. 微酸性電解水微氣泡(SMB) 62
二、 水質理化性質 65
4.2.1. 臭氧微氣泡水 65
4.2.2. 二氧化氯微氣泡水 68
4.2.3. 微酸性電解水微氣泡水 74
三、 苜蓿及綠豆種子之發芽率與增重率 76
四、 掃描式電子顯微鏡 82
五、 大規模微氣泡系統 86
伍、 結論 92
研究協助單位 93
陸、 參考文獻 94

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