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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 謝博全 | |
| dc.contributor.author | Chien-I Hsu | en |
| dc.contributor.author | 許健一 | zh_TW |
| dc.date.accessioned | 2021-06-17T06:00:37Z | - |
| dc.date.available | 2020-02-14 | |
| dc.date.copyright | 2019-02-14 | |
| dc.date.issued | 2019 | |
| dc.date.submitted | 2019-02-12 | |
| dc.identifier.citation | Scopus資料庫論文統計資料。網址：https:// www.scopus.com。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/71432 | - |
| dc.description.abstract | 在過去數十年間，時間溫度指示劑（TTI）的領域有了重大的進展，化學型TTI是一個便利的裝置用於紀錄食品在冷鏈系統中的熱歷程，並可推算貨架期。雖然此類型的TTI 可以提供直觀且視覺化的資訊，但在食品供應鏈的實務應用上，仍有許多問題存在，包括價格高與具有毒性等。本研究旨在利用沒食子酸之非酵素性褐變反應，開發低價且無毒性的化學型TTI。此裝置在pH 值範圍6.5–8 且保藏於等溫範圍5℃至50℃下的顏色變化，可藉由紫外光/可見光分光光譜儀以最大吸收波長420 nm 進行量測。非酵素性褐變反應之反應速率及活化能適合以阿瑞尼斯方程式進行計算。研究結果顯示，沒食子酸在高pH 值及高溫下不穩定，使得非酵素性褐變反應的速率增加，顏色變深。此裝置的反應符合一級反應，在不同的反應條件（pH 值與溫度）下，由阿瑞尼斯方程式計算之反應速率為0.018 至0.7135 min-1，活化能為11.98 至14.87 kcal/mol。由沒食子酸的活化能可知，此材料具有潛力可以開發出良好的化學型TTI，應用於監控食品於運送及儲藏過程之品質變化並預測貨
架期。 | zh_TW |
| dc.description.abstract | Over the past several decades significant developments have taken place in the field of time-temperature indicator (TTI). A chemical type TTI is a convenient device designed for recording thermal history that could be used to predict food shelf life throughout the cold chain. Although this type of TTI can provide intuitive and visual information about food quality, there are still several problems occurred when it used in food supply chain, including high cost and toxicity. The aim of this study is to develop a low cost and nontoxicity chemical type TTI based on the non-enzymatic browning reaction carried on gallic acid. The color change of the device storage at constant temperature from 5℃ to 50℃ and pH in the range 6.5-8 was studied with the aid of UV-VIS spectroscopy at 420 nm. The rate constant and activation energy of non-enzymatic browning was well expressed by Arrhenius equation. The result showed that gallic acid is not stable at high pH and high temperature cause the non-enzymatic browning reaction rate increase and the brown color intense. The reaction obey first order reaction. By Arrhenius equation calculated, the rate constant varied from 0.0018 to 0.7135 min-1 and activation energy of the device was 11.98 to 14.87 kcal/mol in different conditions (pH and temperature).
Since activation energy of the non-enzymatic browning reaction of gallic acid, it has potential to develop an optimal chemical type TTI for monitoring the quality changes of food and matching the shelf life during the distribution and storage. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T06:00:37Z (GMT). No. of bitstreams: 1 ntu-108-R05631054-1.pdf: 2269746 bytes, checksum: 2a7d86774b70cd27502052c980367c4c (MD5) Previous issue date: 2019 | en |
| dc.description.tableofcontents | 誌謝........................................................................................................................................................i
摘要..................................................................................................................................................... iii Abstract ...............................................................................................................................................iv 目錄.......................................................................................................................................................v 表目錄..................................................................................................................................................ix 第一章 前言........................................................................................................................................1 第二章 文獻探討................................................................................................................................3 2.1 智慧包裝.....................................................................................................................................3 2.2 時間溫度指示劑..........................................................................................................................6 2.2.1 物理型.................................................................................................................................6 2.2.2 化學型.................................................................................................................................8 2.2.3 酵素型............................................................................................................................... 12 2.2.4 微生物型............................................................................................................................ 13 2.2.5 歷史演進............................................................................................................................ 14 2.3 褐變反應................................................................................................................................... 16 2.3.1 酵素性褐變....................................................................................................................... 16 2.3.2 非酵素性褐變.................................................................................................................... 17 2.3.3 褐變反應量測................................................................................................................... 19 2.4 沒食子酸................................................................................................................................... 20 2.4.1 沒食子酸非酵素性褐變反應............................................................................................ 21 2.4.2 pH 值對沒食子酸穩定性影響............................................................................................ 21 2.4.3 沒食子酸穩熱定性探討..................................................................................................... 22 2.5 化學反應動力學........................................................................................................................ 23 2.5.1 阿瑞尼斯方程式分析時間溫度指示劑.............................................................................. 23 第三章 材料與方法.......................................................................................................................... 25 3.1 實驗藥品與製備........................................................................................................................ 25 3.1.1 實驗藥品與耗材................................................................................................................ 25 3.1.2 實驗儀器............................................................................................................................ 25 3.2 藥品配製................................................................................................................................... 26 3.2.1 試劑配製............................................................................................................................ 26 3.2.2 磷酸緩衝液配製................................................................................................................ 26 第四章 結果與討論.......................................................................................................................... 29 4.1 沒食子酸pH 穩定性測試......................................................................................................... 29 4.2 沒食子酸熱穩定性測試........................................................................................................... 30 4.3 時間溫度指示劑呈色條件測試................................................................................................. 31 4.3.1 沒食子酸濃度與呈色關係................................................................................................ 31 4.3.2 沒食子酸褐變反應級數..................................................................................................... 34 4.3.3 沒食子酸反應速率參數建立............................................................................................. 36 4.4 沒食子酸反應動力學計算........................................................................................................ 41 4.5 沒食子酸變溫試驗.................................................................................................................... 48 4.6 起始條件確效........................................................................................................................... 50 4.7 沒食子酸溶液保藏穩定性測試................................................................................................. 54 第五章 結論與未來展望................................................................................................................... 56 | |
| dc.language.iso | zh-TW | |
| dc.subject | 時間溫度指示劑 | zh_TW |
| dc.subject | 褐變反應 | zh_TW |
| dc.subject | 沒食子酸 | zh_TW |
| dc.subject | 反應動力學 | zh_TW |
| dc.subject | 冷鏈監控 | zh_TW |
| dc.subject | cold chain monitoring | en |
| dc.subject | time temperature indicator | en |
| dc.subject | browning reaction | en |
| dc.subject | gallic acid | en |
| dc.subject | reaction kinetics | en |
| dc.title | 以非酵素性褐變反應為基礎開發時間溫度指示劑 | zh_TW |
| dc.title | Development of Time Temperature Indicators Based on
Non-enzymatic Browning Reactions | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 107-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 賴進此,鄭育奇,鄭宗記 | |
| dc.subject.keyword | 時間溫度指示劑,褐變反應,沒食子酸,反應動力學,冷鏈監控, | zh_TW |
| dc.subject.keyword | time temperature indicator,browning reaction,gallic acid,reaction kinetics,cold chain monitoring, | en |
| dc.relation.page | 66 | |
| dc.identifier.doi | 10.6342/NTU201900457 | |
| 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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