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Title: | 常溫大氣電漿預處理葡萄乾品質之研究 Quality of Raisin Dried with Cold Atmospheric Plasma Pretreatment |
Authors: | Fang-Yun Chang 張芳昀 |
Advisor: | 丁俞文 |
Keyword: | 常溫大氣電漿,前處理,葡萄,乾燥,葡萄乾品質, Cold atmospheric plasma,Pretreatment,Grape,Drying,Quality of raisin, |
Publication Year : | 2019 |
Degree: | 碩士 |
Abstract: | 葡萄乾是葡萄的主要加工品之一,傳統上以熱風乾燥製成,於乾燥過程中,可能因高溫長時間之加熱而導致葡萄原有感官品質及功能成分之過度破壞。電漿所含有的活性粒子可與物質表面進行反應以及對物質表面造成破壞,因此推測經常溫大氣電漿處理新鮮葡萄後,可使葡萄內所含之水分更容易蒸散出來,進而增加葡萄的乾燥速率,因而保留葡萄之功能成分及提升其品質。本研究試以常溫大氣電漿直噴新鮮葡萄做為其熱風乾燥之前處理,並評估電漿對葡萄表面物理性質及葡萄乾燥速率之影響,而後進一步探討常溫大氣電漿輔助乾燥的效果,對於葡萄乾的品質及其功能成分之變化。
常溫大氣電漿對於葡萄表面之影響,透過掃描式電子顯微鏡觀測葡萄表面結構的情況,結果發現常溫大氣電漿會將葡萄表面的蠟質層去除,表面結構從粗糙變得平坦,且從肉眼觀察可看出葡萄表面由附著一層蠟質變為光亮平滑,此外,經電漿處理後葡萄的乾燥速率可縮短約27%,說明常溫大氣電漿確實能提高葡萄的乾燥效率,且經過電漿處理所製得之葡萄乾,其總酚含量、抗氧化活性、總糖含量以及總花青素含量皆與控制組無顯著差異,因此常溫大氣電漿可望適用於許多種含熱敏感品質因子或功能性成分蔬果之乾燥製程,不僅能增加乾燥速率亦能維持食品之品質。 Raisins are one of the main processed products of grapes. Traditionally, raisins are made by hot air drying. During the drying process, the original sensory quality and functional components of the grapes may be excessively damaged due to the high temperature and longtime heating. The active particles in the plasma can react with the surface of the object. With that it can cause damage to the surface of the materials, after cold atmospheric plasma treatment of fresh grapes, it is speculated that the water contained in the grapes can evaporate more easily, thereby increasing the drying rate of the grapes, thus preserving the functional ingredients of grapes and enhance their quality. In this study, grapes were pretreated with cold atmospheric plasma before subjecting to hot air circulating oven at 70°C for final drying. The influence of plasma on the physical properties of the grape surface and the drying rate of the grape were evaluated. The effect of cold atmospheric plasma assisted drying on the quality of raisins and changes in their functional ingredients were further explored. The effect of cold atmospheric plasma on the surface of the grape was observed by scanning electron microscope (SEM). The results showed that cold atmospheric plasma removed the wax layer on the surface of the grape, and the surface structure became flat from the rough. By visual observation, it can be seen that the surface of the grape was changed from a layer of wax to bright and smooth. In addition, after cold atmospheric plasma treatment, the drying time of the grape was about 27% shorter than that of control group, indicated that the cold atmospheric plasma could improve the drying efficiency of the grape. Total phenolics content, radical scavenging capacity, total sugars content and total anthocyanins content of the raisins which made by plasma pretreatment were no statistically significant differences compared to the control group. Therefore, cold atmospheric plasma is expected to be applicable to the drying process of many kinds of fruits and vegetables which contain the heat-sensitive quality factors or the functional ingredients to improve the drying rate and keep the quality of foods. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/78725 |
DOI: | 10.6342/NTU201902048 |
Fulltext Rights: | 有償授權 |
Appears in Collections: | 食品科技研究所 |
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ntu-108-R06641008-1.pdf Restricted Access | 2.34 MB | Adobe PDF |
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