脆筍片在烹煮過程中降低二氧化硫殘留之數學模型

Abstract

近年來食品殘留過量二氧化硫的新聞屢見不鮮，相關報導指出經浸泡及烹煮可除去食材中大部分的二氧化硫，但目前仍未發展出對此現象定量性地描述其機制的數學模型，故本研究旨在建立此模型，以脆筍為例，利用有限元素法軟體Comsol Multiphysics耦合化學反應、熱傳遞及質量傳遞等模組進行模擬以計算脆筍片隨時間變化的二氧化硫含量，並設計相應的實驗架構佐證模型的正確性，再將實驗數據以逆問題方法更新物理參數使模型的預測能更加準確。本研究成果將提供食品風險評估一個計量預測的工具。

In recent years, there have been lots of reports revealing the issue about excessive sulfur dioxide in food. Relevant studies indicate that most of sulfur dioxide could be removed by soaking and cooking. However, a mathematical model that can quantitatively describe the mechanism has not been developed yet. Therefore, the purpose of this research is to establish this model. The finite element method software Comsol Multiphysics, was used to simulate the removing process of free sulfur dioxide in bamboo shoots during infusion and cooking, via principles of heat and mass transfer as well as chemical reaction kinematics. On the other hand, the model was verified with corresponding experiments. Furthermore, the parameters of model were renewed by the inverse problem method from the experimental data in order to make prediction of the model more precise. The study would suggest a versatile quantitative prediction tool for food safety-risk analysis.