微波輔助電磁加熱 (Microwave-assisted induction heating, MAIH) 系統，即上方以微波加熱 (功率為1300 W，頻率為2450 MHz)，下方再以電磁傳導 (功率為1800 W) 進行複合式加熱，從而提供快速且均勻升溫的熱處理。因此本研究將新鮮的文蛤放入可耐熱至180°C之Crystallized Polyethylene Terephthalate (CPET，結晶PET) 容器中密封，在MAIH 設備中設定兩個不同的溫度 (130 和 90°C)，加熱50至140秒等不同時間。加熱後分析文蛤肉之品質變化，包括外觀、開殼率、收縮率、微生物菌數、顏色和質地等。研究結果顯示，總生菌數 (Aerobic plate count, APC)、低溫菌數 (Psychrotrophic bacteria count, PBC)、大腸桿菌群和總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 會隨著加熱時間增加而下降；而開殼率、收縮率和質地 (硬度、內聚力和咀嚼性) 則會隨著加熱時間增加而增加。文蛤肉的 L* (亮度) 和 W (白色度) 值在加熱初期 (130°C加熱80和90秒，或90°C加熱90和110秒) 隨著加熱時間的增加而顯著上升，隨後則有下降的趨勢；b* (黃色度) 隨著加熱時間的增加而增加，130℃加熱120秒以上或90℃加熱 150秒以上時，文蛤會有明顯皺縮並呈現黃褐色外觀。整體而言，文蛤以130°C加熱至少110秒或90°C加熱至少130秒後呈現完全煮熟並開殼，且未檢測到微生物菌數。因此，建議使用MAIH設備處理文蛤之最適條件為：130°C加熱至少110秒或90°C加熱至少130秒。另外，將生鮮文蛤分別以前述最適條件MAIH 130°C、110秒與 90°C、130秒處理以及傳統水煮加熱 (90°C、150秒) 後，在4°C下貯藏30天，每隔5天檢測樣品之APC、PBC、顏色、質地、pH與TVBN值之變化。結果顯示，兩種MAIH溫度處理組之APC與PBC菌數在貯存前20天時皆未檢出，爾後隨著貯藏時間增加而緩慢增加，於貯存終點約在4.0 log CFU/g左右；水煮加熱組之APC與PBC初始菌數約為3.20 log CFU/g，隨著貯存時間增加而增加，於貯存終點分別達到7.66與8.06 log CFU/g。在TVBN方面，MAIH處理組較水煮加熱組可延緩TVBN值上升之趨勢 (p<0.05)；所有處理組之L*與W值有逐漸下降的趨勢，但a*與b*值會上升。在質地方面，在相同貯存時間下兩種MAIH溫度處理組較傳統處理組 (p<0.05) 可保持較高的硬度、內聚力與咀嚼性。綜合上述，使用MAIH 90°C加熱130秒和130°C加熱110秒可將文蛤完全開殼並殺菌，並可延緩在冷藏期間鮮度與質地的劣變、微生物的生長。這種新穎的熱加工技術允許食品在包裝密封後再同步進行加熱和殺菌，沒有後續包裝導致二次汙染問題，可達到長期保存之目的。

The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh hard clams were placed in a sealed crystallized polyethylene terephthalate (CPET) container and heated in the MAIH system at two temperatures (130℃ and 90℃) for different time. Afterwards, the clam samples were rapidly cooled, and the changes in the clam quality, including the appearance, shucking rate, microbial quality, color values, and texture, during the heating process were analyzed. The results show that longer heating times decreases the aerobic plate count (APC), psychrotrophic bacteria count (PBC), coliform, and total volatile basic nitrogen (TVBN) levels, but the shucking ratio, area shrinkage, and texture (hardness, cohesiveness and chewiness) of the hard clam samples increase. In addition, the L* (lightness) and W (whiteness) of clam meat increased significantly with the heating time increase at beginning of heating period (130℃ for 80 and 90 s, or 90℃ for 90 and 110 s), whereas those of samples decreased significantly with extended heating time increase; the b* (yellowness) increased with the increase in heating time. When clams heated more than 120 s at 130℃ or 150 s at 90℃, the clam meat became shrinking and yellow-brown appearance, indicating that they are overcooked. In conclusion, after heating at 130℃ for 110 s or at 90℃ for 130 s, the hard clam is fully cooked and gains a completely shucking, along with no microbial count detected. The changes of APC, PBC, texture, pH, and TVBN values in hard clams using by MAIH at 130°C for 110 s, and 90°C for 130 s and conventional boiled heating at 90°C for 150 s were observed during storage at 4°C. The results show that none of APC and PBC was detected in the samples of both MAIH treatments before storage of 20 days, and thereafter slowly increased with increased time reaching about 4.0 log CFU/g after 30 days of storage. On the contrary, the initial APC and PBC of samples treated with boiled heating were about 3.20 log CFU/g; those of boiled heating samples gradually increased with extended storage days, reaching 7.66 and 8.06 log CFU/g, respectively, at the end of storage. Similar to APC, formation of TVBN in boiled heating sample was significantly faster, reaching 41.7 mg/100 g at the end of storage, than those of MAIH samples. With regard to color, all heated samples showed a decreasing trend in L* (lightness) and W (whiteness) but an increasing trend in a* (redness) and b* (yellowness) during the storage period. In terms of texture, the MAIH (130°C and 90°C) heating samples exhibited greater hardness, cohesiveness and chewiness than those of boiled heating samples (p<0.05) during storage. In summary, this result showed that the optimal conditions for hard clams heated by using MAIH system were set at 130°C for 110 s or 90°C for 130 s, and this method can retard deterioration of color, texture, and bacterial growth, and extend the shelf life of heated clams during refrigerated storage. This novel MAIH technology allows food to be heated and pasteurized after being packed, thereby eliminating the post-pollution issue.

中文摘要 I
Abstract III
致謝 V
表目錄 IX
圖目錄 X
壹、研究動機 1
貳、文獻回顧 4
一、文蛤 4
二、調理食品 6
三、微波 8
四、微波輔助傳統加工技術 10
五、微波輔助加熱殺菌技術 15
六、微波輔助電磁加熱系統 19
七、水產品衛生品質 21
參、建立微波輔助電磁加熱系統 (MAIH) 於即食文蛤之加熱條件探討及其於冷藏期間品質之變化 31
一、前言 31
二、材料與方法 34
(一) 實驗材料 34
(二) 實驗方法 35
三、結果與討論 44
肆、結論 70
伍、參考文獻 71

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