教學目標

Objective

相較於目前食品業界所採取的各種殺菌方法，超高壓非熱加工特性對食材鮮度維持及營養成分的保留是表現最為突出的技術。由於多數業者仍侷限於傳統的熱殺菌法，這使得不適合熱加工的食材未能有效突破製程瓶頸以創新產品。在課程中結合了超高壓加工技術原理和欄柵技術之應用，讓學生瞭解超高壓技術於水產品、肉製品及蔬果加工的新產品的開發流程。

High pressure processing (HPP) causes minimal changes in the “fresh” characteristics of foods by eliminating thermal degradation. Compared to thermal processing, HPP results in foods with fresher taste, and better appearance, texture and nutrition. High pressure processing can be conducted at ambient of refrigerated temperature, thereby eliminating thermally induced cooked off-flavors. Technology is especially beneficial for heat-sensitive products. We will combine HPP technology principles and hurdle technology, to teach students to understand new product development process involved in the processing of products such as meat, fish, fruits and vegetables.

先修科目

Pre Course

無

None

教學方式

Teaching Method

上課、分組報告，與討論。

Lecture, group project, and discussion.

課程概要

Outline

1. 超高壓食品簡介。
2. 結合高壓與欄柵技術的評估。
3. 壓力輔助萃取的應用。
4. 超高壓對微生物的反應。
5. 微生物對HPP的反應及商業上的應用。

1. Introduction to High Pressure Processing of Foods.
2. Combination of High-Pressure and Hurdle Technology.
3. Applications for Pressure-Assisted Extraction.
4. The Responses of Microbes to HPP and Commercial Applications.

開課系所

食品科學系碩士班(Food Science)