核心研究方向 Main Research Direction

1. 低度利用之食品資源如加工副產品/共產物，透過高度營養加工方式增加其附加價值，分析並鑑定其活性成分
   The underutilized food resources, such as processing by-products/co-products, are processed through advanced nutritional techniques to enhance their added value, with analysis and identification of their bioactive components
2. 真空微波技術應用
   Applications of Vacuum Microwave Technology
3. 高壓脈衝電場於食品上之應用
   Applications of High-Voltage Pulsed Electric Fields in Food
4. 產品全利用的技術開發
   Technology Development for Total Product Utilization
5. 食品保存期限評估
   Evaluation of Food Shelf Life

目前研究內容 Current Research Content

1. 活性胜肽研究 Research on Bioactive Peptides
   蛋白質經水解後產生具有特定生理活性的胜肽即為「活性胜肽」，本實驗室已在吳郭魚加工副產物魚骨的蛋白質中，發現具良好降血壓效果的活性胜肽，其他研究中的胜肽來源包括鯖魚蒸煮液、藻類蛋白及不同種類明膠之水解物。
   Bioactive peptides, which are peptides with specific physiological activities produced from the hydrolysis of proteins, have been identified in our laboratory from the proteins in the fish bones of tilapia processing by-products. We have discovered bioactive peptides that can exhibit blood pressure well. Other sources of peptides in various studies include mackerel cooking liquid, algal proteins, and hydrolysates from different types of gelatin.
   
   相關實驗技術Related Experimental Techniques
   蛋白質鑑定、活性胜肽資料庫之應用、酵素水解、 活性胜肽純化 (超過濾系統、膠體過濾層析…)
   Protein identification, Application of bioactive peptide databases, Enzymatic hydrolysis, and Purification of bioactive peptides (ultrafiltration systems, gel filtration chromatography, etc.)
    
2. 食品分析及加工研究 Research on Food Analysis and Food Processing 
   • 以串聯式質譜儀針對食品中小分子(<2000Da) 活性物質，開發並建立其分析鑑定方法如：雞精的胺基酸與雙胜肽分析方法開發 
     Using Quadrupole Mass Spectrometer, we are developing and establishing analytical identification methods for small molecular active substances (<2000 Da) in food, such as the analysis methods for amino acids and dipeptides in chicken essence.
   • 百香果加工副產物的利用及活性成分分析 
     Utilization of Passion Fruit Processing By-products and Analysis of Active Components.
   • 開發高溫通氧技術評估油脂品質 
     Developing High-Temperature Oxygenation Technology to Evaluate Oil Quality.
   • 開發劍蝦全利用技術 (產品:劍蝦醬油、海鮮調味粉)
     Developing Comprehensive Utilization Technology for Spear Shrimp (Products: Spear Shrimp Soy Sauce, Seafood Seasoning Powder).
   • 協助乙級食品檢驗分析相關實驗的進行
     Assisting in the Conduct of Level B Food Inspection and Analysis Experiments.
   • 豆製品保存期限評估
     Evaluation of Shelf Life for Soy Products.
   • 水果果膠素食軟糖
     Fruit Pectin Vegetarian Gummies.
   • 蘋果切片果乾
     Dried Apple Slices.
   • 靜電油炸降低丙烯醯胺
     Electrostatic Frying Reduces Acrylamide.
      
3. 微波真空乾燥研究 Applications of Microwave Vacuum Drying
   微波真空乾燥是一低溫乾燥技術，微波使樣品水分由內而外散失，且真空使水分沸點降低，一般乾燥溫度不超過70 ℃，此外，其乾燥成本及時間皆較冷凍乾燥低，同時能保留樣品之營養物質。本實驗室目前致力於微波真空乾燥應用於鳳梨果乾及複合微波真空乾燥鮑魚乾研究。
   Microwave vacuum drying is a low-temperature drying technology where microwaves cause the moisture in the sample to dissipate from the inside out, and the vacuum lowers the boiling point of the moisture. Typically, the drying temperature does not exceed 70 °C. Additionally, the drying costs and time are lower than those of freeze drying, while also preserving the nutritional components of the sample. Our laboratory is currently focused on applying microwave vacuum drying to the research of dried pineapples and composite microwave vacuum dried abalone.
   
   與其他乾燥法相比 Compared to other drying methods：

   	熱風乾燥 Hot Air Drying	微波真空乾燥Microwave Vacuum Drying	冷凍乾燥 Freeze Drying
   乾燥時間 Drying time	次之 Next Highest	最短 Shortest	最長 Longest
   乾燥成本 Drying cost	最低 (5-10 元/kg) Lowest (5-10 dollars/kg)	次之 (5-15 元/kg) Next Highest (5-15 dollars/kg)	最高 (100 元/kg) Highest (100 dollars/kg)
   成品顏色與風味 Color & Flavor of Product	易受破壞 Easily Damaged	顏色保留，且可減少熱造成的風味流失 Color Retention & Reduction of Flavor Loss caused by Heat.	完全保留 Complete Retention
   成品營養物質 Nutritional Components of Product.(Approximately)	非常少，約10%	85%	最高95%

   
    
4. 儀器外觀
   成品實拍
    
5. 脈衝電場應用Applications of Pulsed Electric Fields
   

竭誠歡迎有興趣的老師、學生及業者加入我們研究探討的行列！Applications of Pulsed Electric Fields