臺灣博碩士論文加值系統

豬皮作為豬肉之副產物，經油炸加工過後生產具有獨特、香脆質地的炸豬皮可供作為零食、料理使用。因此本研究目的為探討不同油炸加工方式對油炸豬皮品質與物化特性之影響，並建立水分含量變化及油脂吸收量一級動力學模型，以提升豬肉副產物附加價值及達到資源再利用目的。不同油炸加工方式之油炸膨發豬皮，隨油炸時間增加水分含量及水活性皆成下降趨勢至油炸終點，外觀和膨發率有體積逐漸膨脹、外型捲曲、組織多孔化、表面氣泡的形成。粗脂肪含量部分，僅傳統油炸、微波油炸粗脂肪含量隨油炸時間增加達飽和；空氣油炸、真空油炸因未額外添加油脂與低壓下進行油炸，粗脂肪含量未有明顯變化。破碎力值因蛋白質變性、水分含量變化、體積膨發，而隨著油炸時間增長呈先下降而後上升的現象。掃描式電子顯微鏡照射分析觀察到傳統油炸、微波油炸在微觀結構下因水分散失造成表面有凹陷孔洞與突起物；空氣油炸有較規則之組織孔洞及接近平滑的表面；真空油炸則有不規則的皺縮及脫水後所形成破碎的孔洞組織。油炸膨發豬皮因非酵素性褐變在色差值分析上有隨油炸時間有轉淡、轉黃、總色差 △E 值增加的現象。感官品評得知質地喜好度為受試者評估油炸膨發豬皮的重要指標，微波油炸、空氣油炸分別在質地喜好度與腥味強度上較其他油炸加工方式差。建立不同油炸加工方式之水分含量變化、油脂吸收量一級動力學模型分析，決定係數皆大於 0.95 代表有高的吻合程度可作為相關研究參考依據。相關性與主成分分析結果，印證了在不同油炸加工方式間各項觀察標的之相互關係。綜合上述，比較豬皮經不同油炸加工方式在各物化性質上的相互關係，得知加工過程中實際變化情況，並利用一級動力學模型推導油炸時水分含量變化與油脂吸收量。

As a by-product of pork, the fried pork rind has an unique and crispy texture, which can be used as snacks and dishes. Therefore, the purpose of this study is to explore the effects of different frying methods on the quality and physicochemical properties of fried pork rind and establishing the water loss and oil absorption first-order kinetic model to enhance the added value of pork by-products and achieve the purpose of source reusing. With different frying methods, the moisture content and water activity of the fried pork rind will decrease with the increase of frying time. The appearance and specific volume are gradually expanded, curled, porous, and formated of bubbles on the surfce. The crude fat content of traditional frying and microwave frying increases with the frying time until equilibrium; the crude fat content of air frying and vacuum frying has no significant due to no adding oil and in the low pressure. The breaking force value first decreases and then increases with the increase of frying time, because of protein denaturation, moisture content change, and volume expansion. Scanning electron microscopy showed that traditional frying and microwave frying have concave holes and protrusions on the surface because the water loss in the microstructure; the air frying had regular structure and a smooth surface; vacuum frying has irregular shrinkage and broken pores formed after frying. the color difference value has lighter and yellowish with the frying time, and the △E value increases due to non-enzymatic browning of fried pork rind. The sensory evaluation revealed that the texture preference was an important index for the subjects to evaluate the fried and expanded pork skin. Microwave frying and air frying are respectively inferior to other fried processing methods in terms of texture preference and unpleasant smell. This study establishes the first-order kinetic model analysis of the water loss and the oil absorption of different frying processing methods. The determination coefficients are all greater than 0.95, which means that there is a high degree of agreement that can be used for related research. The results of correlation and principal component analysis confirmed the interrelationship of various observation targets among different frying processing methods. Comparing the relationship between the various physicochemical properties of the pork rind with different frying methods, understanding the actual changes during frying, and using the first-order kinetic model to derive the water loss and the oil absorption during frying.

中文摘要................................................I
Abstract................................................II
目錄................................................III
圖目錄................................................VI
表目錄................................................VII
附錄................................................VIII
壹、前言................................................1
貳、文獻回顧................................................3
一、豬肉................................................3
1.1 簡介................................................3
1.2 產業現況................................................3
1.3 豬肉副產物................................................4
二、豬皮................................................4
2.1 豬皮組成與結構................................................4
2.2 豬皮的應用................................................5
2.3油炸豬皮................................................5
三、油炸................................................6
3.1 簡介................................................6
3.2 油炸食品................................................6
3.3 油炸食品吸油性................................................7
3.4油炸食品多孔性................................................7
3.5油炸膨發................................................8
四、油炸技術................................................8
4.1 傳統油炸................................................8
4.2 空氣油炸................................................9
4.3 微波油炸................................................9
4.4 真空油炸................................................9
五、油炸食品動力學模型................................................10
5.1 水分含量與油脂吸收量動力學模型................................................10
5.2 其他模型................................................10
六、油炸食品熱傳與質傳................................................10
6.1 熱傳................................................10
6.2 質傳................................................11
參、實驗流程................................................12
肆、實驗器材與方法................................................13
一、 實驗器材與藥品................................................13
1.1 材料................................................13
1.2 試藥................................................13
1.3 儀器................................................13
二、 實驗方法................................................14
2.1 樣品前處理................................................14
2.2 豬皮烹煮條件................................................14
2.3 傳統油炸................................................14
2.4 空氣油炸................................................14
2.5 微波油炸................................................14
2.6 真空油炸................................................14
2.7 水活性................................................15
2.8 水分................................................15
2.9 粗脂肪................................................15
2.10 破碎力................................................15
2.11 顯微結構分析................................................15
2.12 感官品評................................................16
2.13 色差值................................................16
2.14 膨發率................................................16
2.15 膨發厚度................................................16
2.16 水分含量動力學模型................................................17
2.17 油脂吸收動力學模型................................................17
2.18熱傳與質傳物理模型................................................18
2.18.1 熱傳物理模型................................................18
2.18.2 質傳物理模型................................................19
2.19 統計分析................................................20
伍、結果與討論................................................21
一、水分含量變化................................................21
二、水活性變化................................................21
三、粗脂肪含量變化................................................22
四、破碎力變化................................................22
五、油炸膨發豬皮外觀分析................................................23
六、掃描式電子顯微鏡照射分析................................................24
七、色差值分析................................................24
八、膨發率變化................................................25
九、膨發厚度變化................................................25
十、感官品評結果分析................................................26
十一、不同油炸加工方式比較................................................26
十二、水分含量變化一級動力學模型分析................................................27
十三、油脂吸收量一級動力學模型分析................................................27
十四、相關性分析................................................29
十五、主成分分析................................................30
十六、熱傳與質傳物理模型模擬結果................................................30
陸、結論................................................32
柒、參考文獻................................................33
捌、圖表................................................44
玖、附錄................................................75

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