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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/56088Full metadata record
| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 李允中 | |
| dc.contributor.author | Shih-Chen Wang | en |
| dc.contributor.author | 王士禎 | zh_TW |
| dc.date.accessioned | 2021-06-16T05:15:06Z | - |
| dc.date.available | 2014-08-21 | |
| dc.date.copyright | 2014-08-21 | |
| dc.date.issued | 2014 | |
| dc.date.submitted | 2014-08-18 | |
| dc.identifier.citation | 1. Bailey, J.S., Cox, N.A., and Blankenship, L.C. 1990. Persistence and spread of external Salmonella during broiler production. Poultry Sci. 69: 154.
2. Bailey JS, Cox NA, Craven SE, Cosby DE. 2002. Serotype tracking of Salmonella through integrated broiler chicken operations. J Food Protect 65:742–5. 3. Carlberg, D. M. 2005. Cleanroom microbiology for the non-microbiologist, 2nd ed. CRC Press, Boca Raton, FL pp. 40–51. 4. Clark, J. P. 2007. Thermal processing of solids. Food Technology. 61(4):79-81. 5. Hamawand, I. 2013. Drying Steps under Superheated Steam: A Review and Modeling. Energy and Environment Research. Vol. 3, No. 2; 2013 6. Huang, S.-R., J.-I. Yang and Y.-C. Lee. 2013. Interactions of heat and mass transfer in steam reheating of starchy foods. Journal of Food Engineering 114(2): 174-182. 7. Holdsworth, D., and Simpson, R. 2008. Thermal Processing of Packaged Foods. Boston, MA: Springer Science+Business Media. 8. Incropera, F., D. DeWitt. 2002. Chapter 7: External Flow, Fundamentals of Heat and Mass Transfer, Fifth Edition, John Wiley & Sons, Inc, 268-324. 9. Isobe S., Y. Ogasahara , Y. Negishi and F. Tonozuka. 2011. Development of a New Heating System by Combining Superheated Steam and a Hot Water Spray (Aqua-Gas ) and Its Application to Food Processing. Nippon Shokuhin Kagaku Kogaku Kaishi 58(8): 351-358. 10. Iyota, H. Inoue, T. Yamagata, J. Nishimura, N.2008. Effect of Time-Dependent Humidity Profiles from Air to Superheated Steam on Drying of a Wetted Starch Sphere. Drying Technology 26: 211-221. 11. Jones, F.E., 1991. Evaporation of Water. CRC Press. 12. Kittiworrawatt, S. and S. Devahastin. 2009. Improvement of a mathematical model for low-pressure superheated steam drying of a biomaterial. Chemical Engineering Science 64: 2644-2650. 13. Kozempel, M. F., Marshall, D. L. and Radewonuk, E. R. 2001. A rapid surface intervention process to kill Listeria innocua on catfish using cycles of vacuum and steam. Journal of Food Science. 66(7): 1012-1016. 14. Lilie, M., Hein, S ., Wilhelm, P., and Mueller, U. 2007. Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. International Journal of food Science and Technology. 42(2): 190-193. 15. McKee, L. H. 1995. Microbial contamination of spices and herbs: a review. Lebensm.-Wiss. u.-Technol., 28(1) I-11. 16. Mohsenin, N. N. 1980. Thermal properties of foods and agricultural materials New York : Gordon and Breach. 17. Morgan, A. I. , E. R. Radewonuk, and O. J. Scullen. 1996a. Ultra High Temperature, Ultra Short Time Surface Pasteurization of Meat. Journal of Food Science. 61(6):1216-1218. 18. Murphy, R. Y., L.K. Duncan, B.L. Beard, and K.H. Driscoll. 2001. D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products. USDA-ARS NAFS. 19. Nielsen S. S. 2003. Food analysis. 3rd ed New York : Kluwer Academic/Plenum Publishers. 20. Pronyk, C., S. Cenkowski, & D. Abramson.2006. Superheated steam reduction of deoxynivalenol in naturally contaminated wheat kernels. Food Control 17: 789–796. 21. Ramaswamy, H. S., M.A. Tung, and R. Stark. 1983. A method to measure surface heat transfer from steam/air mixtures in batch retorts. Journal of Food Science 48(3): 900-904. 22. Rico, C. W., G. Kim, J. Ahn, H. Kim, M. Furuta, and J. Kwon. 2010. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chemistry. 119: 1012–1016. 23. Rordprapat, W., A. Nathakaranakule, W. Tia, and S. Soponronnarit. 2005. Comparative study of fluidized bed paddy drying using hot air and superheated steam. Journal of Food Engineering 71(1): 28-36. 24. Sa-adchom, P., T. Swasdisevi, A. Nahakaranakule and S. Soponronnarit. 2011.Mathematical model of pork slice drying using superheated steam. Journal of Food Engineering 104: 499-507. 25. Schweiggert, U., R. Carle and A. Schieber. 2007. Conventional and alternative processes for spice production - a review. Trends in Food Science & Technology 18 (1): 260-268. 26. Simpson, R. Engineering Aspects of Thermal Food Processing. 2009. Boca Raton : Taylor & Francis. 27. Suvarnakuta, P., Devahastin, S., & Mujumdar, A. S. (2007). A mathematical model for low pressure superheated steam drying of biomaterial. Chemical Engineering and Processing, 46(7), 675-683. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/56088 | - |
| dc.description.abstract | 近期食品安全逐漸被人們所重視，其中一大宗便是即食類顆粒食品之微生物感染。這些產品水活性較低，因為乾燥的環境而不易繁殖微生物造成危害。但是，一旦有任何機會使水活性增高，則將是一個潛在的危機。因此，本研究對於粒體原料進行先抽取真空，再通以低壓的過熱蒸氣進行殺菌的系統進行模型建構與分析，旨在研究加工過程的熱質傳變化及殺菌效果。本研究開發的實驗系統，能穩定操作在飽和溫度60~90℃、蒸汽溫度60~110℃的範圍。各類樣品在過熱蒸汽環境中加工後，均明顯成現出先冷凝、後蒸發，最後再乾燥的現象。另外，本研究將沙門氏菌以一階線性殺菌動力模式，在飽和溫度70℃、蒸汽溫度90℃的條件下，模擬得到超過200秒後能有5-log的殺菌效果， 300秒後能有超過15-log的殺菌效果。本研究開發的數學模式能分析顆粒食品於蒸汽加工時的熱質傳變化，並且估算其過程的殺菌成效，並能以此作為日後此類型食品加工程序操作的理論基礎。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-16T05:15:06Z (GMT). No. of bitstreams: 1 ntu-103-R01631043-1.pdf: 4558251 bytes, checksum: 440267bc3836ea40c4d5291d369b6914 (MD5) Previous issue date: 2014 | en |
| dc.description.tableofcontents | 口試委員審定書 i
致謝 ii 摘要 iii Abstract iv 目錄 v 圖目錄 vii 第1章 研究目的 1 第2章 文獻探討 2 2.1 蒸汽殺菌 2 2.1.1 表面飽和蒸汽殺菌 2 2.1.2 粉粒體食品殺菌 4 2.2 蒸汽加工的熱質傳 6 2.2.1 飽和蒸煮的熱質傳 6 2.2.2 過熱蒸汽乾燥的熱質傳 8 2.3 熱殺菌的動力模式 16 第3章 研究方法 20 3.1 實驗系統的設置與調整 21 3.2 實驗裝置的量測系統 27 3.3 蒸汽處理操作實驗 31 3.4 熱質傳模式 32 3.4.1 能量傳遞 32 3.4.2 水分質量傳遞 33 3.4.3 有限元素模擬軟體 34 第4章 結果與討論 35 4.1 蒸汽處理預備實驗 35 4.1.1 飽和蒸汽處理預備實驗 35 4.1.2 過熱蒸氣處理預備實驗 38 4.2 蒸汽熱處理 41 4.2.1 飽和蒸汽熱處理 41 4.2.2 過熱蒸氣熱處理 44 4.3 過熱蒸汽加熱矽膠之熱質傳模擬與實驗值的比較 52 4.4 殺菌動力模式之模擬與討論 55 4.4.1 殺菌成效 55 4.4.2 殺菌作業程序 57 第5章 結論 59 第6章 參考文獻 60 | |
| dc.language.iso | zh-TW | |
| dc.subject | 低壓過熱蒸汽 | zh_TW |
| dc.subject | 熱質傳遞 | zh_TW |
| dc.subject | 殺菌動力模式 | zh_TW |
| dc.subject | kinetics of pasteurization | en |
| dc.subject | low pressure superheated steam | en |
| dc.subject | heat and mass transfer | en |
| dc.title | 批式粒體食品低壓過熱蒸汽殺菌模擬與分析 | zh_TW |
| dc.title | Study on Batch Granule Food Low-pressure Superheated Steam Pasteurization System | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 102-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳洵毅,馮臨惠 | |
| dc.subject.keyword | 低壓過熱蒸汽,熱質傳遞,殺菌動力模式, | zh_TW |
| dc.subject.keyword | low pressure superheated steam,heat and mass transfer,kinetics of pasteurization, | en |
| dc.relation.page | 62 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2014-08-18 | |
| 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 |
| Appears in Collections: | 生物機電工程學系 | |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| ntu-103-1.pdf Restricted Access | 4.45 MB | Adobe PDF |
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