番木瓜 (Carica papaya L.) 台灣四季可採收的水果，具有很好的營養成分，木瓜乾製造前處理浸泡糖溶液，可增加木瓜乾甜度另外添加檸檬酸可抑制乾燥時顏色變化酵素性褐變的反應，添加氯化鈣可作為質地改良降低烘烤後果肉的破損
，本研究以新鮮木瓜片浸泡糖水 40°Brix 蔗糖溶液，利用質傳作用浸泡溶液分別添加 1% 和 3%（w/w） 的檸檬酸及 1% 和3%（w/w） 的氯化鈣和控制組，分別在 30℃、55℃、80℃ 浸泡木瓜5小時後烘箱乾燥60℃ 5小時。結果木瓜片乾燥前添加1%氯化鈣在80℃ 浸泡得到最高的水分損失54.12%，乾燥後60℃的乾燥條件可得到最佳的乾燥速率，因木瓜片在浸泡溶液時發生細胞壁果膠與鈣離子形成架橋產生孔隙組織，有利於細胞內水分容易流失，木瓜片添加1%或3%氯化鈣乾燥時，可減少木瓜片收縮與變形，也縮短乾燥時間，隨著浸泡糖水溫度增加會獲得更高的鈣離子，添加1%氯化鈣的木瓜片其乾燥時間與控制組相比減少了 19.36％。在 30℃、55℃、80℃ 浸泡木瓜片添加3%檸檬酸與控制組比較，乾燥時b*值顏色的增加低於控制組，顯示檸檬酸可有效抑制色素褐變。本研究結果可提供開發製作類似果乾產品之乾燥相關條件參考。

目 錄
中文摘要 ……………………………………………………………………………I Abstract ……………………………………………………………………………II
目 錄 ………………………………………………………………………………Ⅲ
圖目次………………………………………………………………………………Ⅳ
表目次………………………………………………………………………………Ⅴ
壹、研究背景與動機 2
貳、文獻回顧 2
一、 浸泡糖水滲透處理 2
(一)糖水滲透原理 2
(二)引響糖溶液滲透因素 2
(三)浸泡糖溶液目的 2
二、番木瓜簡介 2
(一) 台灣番木瓜發展史 2
(二)番木瓜的生理特性 2
(三)番木瓜主要營養成分之介紹 2
三、水果乾燥 2
(一) 水果乾燥的目的 2
(二)乾燥方法 2
(三)影響乾燥因子 2
(四)乾果不好的品質 2
四、感官品評 2
參、研究目的 2
肆、實驗材料與方法 2
一、實驗架構 2
二、材料 2
三、儀器設備 2
四、實驗方法 2
(一)番木瓜加工品之製備 2
(二) 物理化學特性分析 2
(三) 質傳分析 2
(四)品質分析 2
(五)統計分析 2
伍、 結果與討論 2
一、物理化學性質 (Physicochemical properties) 2
二、各組浸泡木瓜外觀變化 2
三、水活性 (Water Activity﹐Aw) 2
四、質傳分析 (Mass transfer analysis) 2
五、硬度 (Hardness analysis) 2
六、碳水化合物 (Carbohydrate) 2
七、乾燥速率 (Drying rate) 2
八、顏色 (Color) 2
九、總酚 (Total phenol content ﹐TPC) 2
十、感官品評 (Sensory evaluation) 2
陸、結論 2
柒、參考文獻 2
捌、圖表 2
玖、附錄 2

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