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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/71415完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 李允中(Yeun-Chung Lee) | |
| dc.contributor.author | Chien-Lin Chen | en |
| dc.contributor.author | 陳建霖 | zh_TW |
| dc.date.accessioned | 2021-06-17T06:00:20Z | - |
| dc.date.available | 2024-02-15 | |
| dc.date.copyright | 2019-02-15 | |
| dc.date.issued | 2019 | |
| dc.date.submitted | 2019-02-12 | |
| dc.identifier.citation | 1. 行政院衛生福利部。2012。食品中二氧化硫之檢驗方法。部授食字第1021950329 號公告。
2. 行政院衛生署食品藥物管理局。2011。食品添加物使用範圍及限量暨規格標準-(四) 類漂白劑 3. 黃世榮。2013。澱粉類食品於蒸汽再熱過程的熱質傳研究。碩士論文。臺北：國立臺灣大學生物產業機電工程學研究所。 4. 傅馨嫻。2006。應用熱傳遞逆問題分析於食品解凍時之熱性質推估。碩士論文。臺北：國立臺灣大學生物產業機電工程學研究所。 5. 廖郁婷、段有慧、吳柏青。2011。酸菜製程中鹽度及二氧化硫殘留量變化之研。2011 生機與農機論文發表會。 6. 標準檢驗局。1984。中華民國國家標準(CNS)。第5033 號「食品中水分之檢驗方法」。 7. 謝侑恩。2016。酸菜產品二氧化硫合理添加量之研究。碩士論文。宜蘭：國立宜蘭大學生物機電工程學研究所。 8. Association of Official Agricultural Chemists. 1994. Official Method 990.28, Suifites in Foods, Opimized Monier-Williams Method. http://www.cfsa.net.cn:8033/UpLoadFiles/news/upload/2015/2015-04/6486dfae-d8c6-4f3e-82fa-61442540b4bb.pdf 9. Beck, J. V. and K. J. Arnold. 1977. Parameter estimation in engineering and science. 17-18. New York：Wiley 10. Crank, J. 1975. The Mathematics of Diffusion. 2nd ed. 56-58. London：Oxford Science Publication. 11. FAO/WHO. 2012. CODEX FAO/WHO Food Standards, CODEX alimentarius. http://www.codexalimentarius.net/gsfaonline/groups/details.html?id=161&lang=zh 12. Goldberg, R. N. and V. B. Parker. 1985. Thermodynamics of Solution of S02(g) in Water. J. Res. Natl. Bur. Stand. Vol.90, No.5, 341-359. 13. Jacob, D. J. 1986. Chemistry of OH in remote clouds and its role in the production of formic acid and peroxymonosulfate. J. Geophys. Res. Vol.91, No. D9, 9807-9826. 14. John B. T. and E. ToyInd. 1945. Determination of Sulfur Dioxide. Improved Monier-Williams Method. Eng. Chem. Anal. Ed. 17 (10)：612–615. 15. Kang, L. 2012. Modelling of Multicomponent Diffusion and Swelling in Protein Gels. PhD dissertation. Christchurch：University of Canterbury, Department of Chemical and Process Engineering. 16. Koliadima, A., J. Kapolos and L. Farmakis. 2009. Diffusion Coefficients of SO2 in Water and Partition. Instrum Sci. Technol. 37(3)：274-283. 17. Krishna, R. and J. A. Wesselingh. 1997. The Maxwell-Stefan approach to mass transfer. Chem. Eng. Sci. Vol.52, No. 6, 861-911. 18. Lealst, D. G. 1984. Diffusion Coefficient of Aqueous Sulfur Dioxide at 25°C. J. Chem. Eng. 29：281-282. 19. Lee, S. H. and J. C. Rasaiah. 2011. Proton transfer and the mobilities of the H+ and OH- ions from studies of a dissociating model for water. J. Chem. Phys. 135(12)：124505. 20. Marek, R. and R.B. Helcio. 2015. Inverse heat transfer problems：an application to bioheat transfer. CAMES. 22：365–383. 21. Mohsenin, N.N. 1980. Thermal Properties of Foods and Agricultural Materials. 1st ed., 37-38, 86-87. New York： Gordon and Breach Science Publishers. 22. Nasibeh, A. G. and H. A. Tehrani. 2014. Levenberg-Marquardt Method for Solving the Inverse Heat Transfer Problem. J. Math. Computer Sci. 13：300-310. 23. Nix, G.H., G.W. Lowery, R.J. Vachan and G.E. Tanger. 1967. Direct determination of thermal diffusivity and conductivity with a refined line-source technique. Prog. in Aeronautics and Astronautics, 20, 865. 24. Radziemska, E. and W. M. LewandowskiInt. 2002. Natural convective heat transfer from isothermal cuboids. J. Heat Mass Transf. 46：2169–2178. 25. Schwartz, S. E. and J. E. Freiberg. 1981. Mass-transport limitation to the rate of reaction of gases in liquid droplets：application to oxidation of SO2 in aqueous solution. Atmospheric Environ. Vol.15, No.7, 1129-1144. 26. Trygve, E. 1967. Selfdiffusion studies in aqueous sulfite solutions. Chem. Eng. Sci. Vol. 22, 727-736. 27. Weber, M. E., P. Astrauskas and S. Petsalis. 1984. Natural convection mass transfer to nonspherical objects at high rayleigh number. Can. J. Chem. Eng. 28. Wise, D. L. and G. Houghtoni. 1966. The diffusion coefficients of ten slightly soluble gases in water at 10-60°C. J. Chem. Eng. Vol.21, 999-1010. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/71415 | - |
| dc.description.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。 | zh_TW |
| dc.description.abstract | 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. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T06:00:20Z (GMT). No. of bitstreams: 1 ntu-108-R05631038-1.pdf: 3871183 bytes, checksum: d4c464a83e729b94236a4a2e8fadc6fc (MD5) Previous issue date: 2019 | en |
| dc.description.tableofcontents | 論文口試委員審定書 #
致謝 i 摘要 ii Abstract iii 目錄 iv 圖目錄 vii 表目錄 x 字符表 xi 第一章 前言 1 1.1 研究背景 1 1.2 研究目的 2 第二章 文獻探討 3 2.1 食品中殘留的二氧化硫 3 2.2 二氧化硫作為食品添加劑 4 2.2.1 自由二氧化硫 5 2.2.2 束縛二氧化硫 6 2.3 自由二氧化硫的熱質傳相關研究 7 2.3.1 食品工程領域 7 2.3.2 環境工程領域 9 2.4 食品中二氧化硫的檢驗分析 10 2.4.1 國內的分析方法 10 2.4.2 國際標準AOAC分析方法 12 2.5 逆問題方法 13 2.5.1 Levenberg-Marquart Method 13 第三章 研究方法 17 3.1 模擬條件的設定 18 3.1.1 化學反應模組設定 18 3.1.2 熱傳模組設定 20 3.1.3 質傳模組設定 23 3.2 實驗架構 28 3.2.1 實驗材料 29 3.2.2 回收率測定 34 3.2.3 含水率測定 35 3.2.4 分配係數測定 35 3.2.5 浸漬（Infusion）實驗 36 3.2.6 烹煮（Cooking）實驗 37 3.2.7 熱對流係數測定 38 3.2.8 熱傳導係數測定 39 3.3 逆問題方法修正參數 40 3.3.1 初始值猜測 41 3.3.2 直接問題描述 42 第四章 結果與討論 43 4.1 實驗結果 43 4.1.1 回收率實驗 43 4.1.2 含水率實驗 44 4.1.3 分配係數實驗 45 4.1.4 浸漬實驗 46 4.1.5 烹煮實驗的自由二氧化硫殘留濃度 48 4.1.6 烹煮實驗的pH值變化 49 4.1.7 熱傳參數 50 4.1.8 烹煮實驗的溫度歷程 51 4.2 有限元素法軟體模擬 52 4.2.1 浸漬模擬 52 4.2.2 烹煮模擬 57 4.3 逆問題方法更新參數 71 4.3.1 浸漬實驗的質傳參數更新 71 4.3.2 烹煮實驗的質傳參數更新 74 第五章 結論與展望 82 參考文獻 83 附錄 86 | |
| dc.language.iso | zh-TW | |
| dc.subject | 二氧化硫 | zh_TW |
| dc.subject | 逆問題方法 | zh_TW |
| dc.subject | 有限元素法 | zh_TW |
| dc.subject | 熱與質量傳遞 | zh_TW |
| dc.subject | 食品安全 | zh_TW |
| dc.subject | Food Safety | en |
| dc.subject | Heat and Mass Transfer | en |
| dc.subject | Inverse Problem Method | en |
| dc.subject | Sulfur Dioxide | en |
| dc.subject | Finite Element Method | en |
| dc.title | 脆筍片在烹煮過程中降低二氧化硫殘留之數學模型 | zh_TW |
| dc.title | Mathematical Model of Sulfur Dioxide Residue in
Pickled Bamboo Shoots Slices during Cooking | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 107-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 周楚洋(Chu-Yang Chou) | |
| dc.contributor.oralexamcommittee | 馮臨惠(Lin-Huei Ferng),莊永坤(Yung-Kun Chuang) | |
| dc.subject.keyword | 二氧化硫,食品安全,熱與質量傳遞,有限元素法,逆問題方法, | zh_TW |
| dc.subject.keyword | Sulfur Dioxide,Food Safety,Heat and Mass Transfer,Finite Element Method,Inverse Problem Method, | en |
| dc.relation.page | 98 | |
| dc.identifier.doi | 10.6342/NTU201900477 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2019-02-12 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 生物產業機電工程學研究所 | zh_TW |
| 顯示於系所單位： | 生物機電工程學系 | |
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