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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 許明仁 | |
| dc.contributor.author | Mei-Shen Lin | en |
| dc.contributor.author | 林美伸 | zh_TW |
| dc.date.accessioned | 2021-06-13T00:08:43Z | - |
| dc.date.available | 2007-08-02 | |
| dc.date.copyright | 2007-08-02 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-07-27 | |
| dc.identifier.citation | CAS協會 2006 優良農產品專刊 行政院農業委員會
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/28453 | - |
| dc.description.abstract | 清洗處理為降低生鮮截切蔬果產品最初污染菌數及減少微生物及其他污染物之主要加工步驟。本研究之目的，在探討電解次氯酸水之最適清洗條件，包括組合清洗時間、清洗溫度及物理清洗方法下，應用在生鮮截切甘藍清洗處理之清洗效果，並與其他氯系洗劑進行比較，期望延長生鮮截切甘藍之品質保存期限。
實驗結果顯示，使用電解次氯酸水搭配以清洗時間：5、10分鐘，清洗溫度：4℃、23℃，物理清洗方式：浸泡、氣泡及超音波等清洗條件清洗截切甘藍，可降低總生菌數達0.7 log CFU/g、嗜冷菌數達0.6 log CFU/g、大腸桿菌群達0.5 log CFU/g以上，其中延長清洗時間對電解次氯酸水清洗截切甘藍具有較佳的清洗效果。 比較電解次氯酸水 (有效氯濃度80ppm)、100ppm次氯酸鈉溶液、100ppm二氧化氯溶液搭配超音波、4℃10分鐘清洗截切甘藍，皆可降低總生菌數達1.1 log CFU/g、嗜冷菌數達1.4 log CFU/g、大腸桿菌群達1.5 log CFU/g以上，其中電解次氯酸水清洗處理對降低總生菌數、嗜冷菌數、及大腸桿菌群之清洗效果皆顯著大於自來水清洗處理，可有效降低截切甘藍微生物之初始菌數，且與100ppm次氯酸鈉溶液清洗處理及100ppm二氧化氯溶液清洗處理具有類似的清洗效果，並可使儲存期限延長至8天，於儲存4天期間在外觀品質上可維持良好的狀態。 | zh_TW |
| dc.description.abstract | Washing treatment is the major processing steps for fresh-cut product to reduce initial microbial, microorganism and other contaminants.The objective of this study is to evaluates the cleansing effect of electrolyzed hypochlorite water treatment on fresh cut cabbage in combination with varying treatment time, treatment temperature and physical treatment. The results are also compared with other chlorine detergent treatments, in hope to extend the shelf life of fresh-cut cabbage.
The result of this research experiment indicates that using electrolyzed hypochlorite water at 4oC or 23oC, in 5 or 10 min treatment period, and with soak, bubble, or ultrasound on fresh-cut cabbage can achieve reduction of total plate count of 0.7 log CFU/g, psychrotrophic plate count of 0.6 log CFU/g, and coliform count of 0.5 log CFU/g. Extending treatment time (10 min) has better result than 5 min treatment. By Comparing among electrolyzed hypochlorite water (80ppn of available), 100ppm sodium hypochlorite solution, 100ppm Chlorine Dioxide solution with ultrasonic on washing fresh-cut cabbage at 4 oC for 10 min, it is found that all of these treatments achieve reduction of total plate count 1.1 log CFU/g, psychrotrophic plate count 1.4 log CFU/g, coliform count 1.5 log CFU/g. The electrolyzed hypochlorite water treatment can more effectively decrease the total plate count, psychrotrophic plate counts, and coliform than that with tap water. The electrolyzed hypochlorite water treatment effectively decreases the initial microbial in fresh-cut cabbage. Moreover, electrolyzed hypochlorite water treatment has a similar effect when comparing with the treatments of 100ppm sodium hypochlorite solution and 100ppm Chlorine Dioxide solution. Also, after electrolyzed hypochlorite water treatment , the fresh-cut cabbage storage time can extend to 8 days. The appearance of the fresh-cut cabbage stays in good condition for the first 4 days. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T00:08:43Z (GMT). No. of bitstreams: 1 ntu-96-R92628214-1.pdf: 1379504 bytes, checksum: 0257fd15cf0e2aa3da54d3a2ed33967f (MD5) Previous issue date: 2007 | en |
| dc.description.tableofcontents | 中文摘要…………………………………………………………………Ⅰ
英文摘要…………………………………………………………………Ⅱ 目錄………………………………………………………………………Ⅳ 圖目錄……………………………………………………………………Ⅶ 表目錄……………………………………………………………………Ⅸ 壹、前言 …………………………………………………………………1 貳、前人研究 ……………………………………………………………3 一、甘藍簡介 …………………………………………………………3 （一） 概說 …………………………………………………………3 （二） 品種 …………………………………………………………4 （三） 一般成分 ……………………………………………………6 （四） 甘藍的儲存 …………………………………………………6 （五） 生產狀況 ……………………………………………………7 二、生鮮截切蔬果簡介 ………………………………………………7 （一） 定義 …………………………………………………………7 （二） 消費趨勢及發展現況特性…………………………………12 （三） 品質劣變及保存……………………………………………13 三、清洗方式…………………………………………………………15 （一） 超音波………………………………………………………21 （二） 次氯酸鈉……………………………………………………22 （三） 二氧化氯……………………………………………………28 （四） 過氧化氫……………………………………………………31 （五） 臭氧…………………………………………………………31 （六） 酸性電解水…………………………………………………34 （七） 弱酸性次氯酸水（電解次氯酸水）………………………39 四、微生物檢測………………………………………………………40 參、材料與方法…………………………………………………………42 一、實驗材料 ………………………………………………………..42 二、實驗試藥 ………………………………………………………..42 三、儀器設備 ………………………………………………………..43 四、試驗設計 ………………………………………………………..43 （一） 電解次氯酸水清洗條件對生鮮截切甘藍清洗效果之影 響……………………………………………………………43 （二） 電解次氯酸水及氯系洗劑清洗處理對生鮮截切甘藍清 洗效果及儲存期間微生物、外觀品質之影響 ..…………43 五、分析項目與方法 ………………………………………………..44 （一） 總生菌數測定………………………………………………44 （二） 嗜冷菌數測定………………………………………………45 （三） 大腸桿菌群及大腸桿菌測定………………………………45 （四） 統計…………………………………………………………46 肆、結果與討論…………………………………………………………50 一、電解次氯酸水清洗條件對生鮮截切甘藍清洗效果之影響……50 （一） 對總生菌數之影響…………………………………………50 （二） 對嗜冷菌數之影響…………………………………………53 （三） 對大腸桿菌群及大腸桿菌之影響…………………………56 二、電解次氯酸水及氯系洗劑清洗處理對生鮮截切甘藍清洗效 果及儲存期間微生物、外觀品質之影響………………………60 （一） 清洗效果……………………………………………………60 （二） 儲存期間微生物之變化……………………………………67 （三） 儲存期間外觀品質之變化…………………………………74 伍、結論…………………………………………………………………82 陸、參考文獻……………………………………………………………83 | |
| dc.language.iso | zh-TW | |
| dc.title | 電解次氯酸水應用在生鮮截切甘藍清洗處理之研究 | zh_TW |
| dc.title | Applications of Electrolyzed Hypochlorite Water in Fresh-cut Cabbage Washing Treatments | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 石正中,戴三堡 | |
| dc.subject.keyword | 生鮮截切,甘藍,清洗處理,微生物, | zh_TW |
| dc.subject.keyword | Fresh-cut,Cabbage,Washing Treatments,Microorganism, | en |
| dc.relation.page | 96 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-07-30 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 園藝學研究所 | zh_TW |
| 顯示於系所單位： | 園藝暨景觀學系 | |
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