臺灣博碩士論文加值系統

近年來我國鳳梨年平均產量約在52萬公噸之間。其中金鑽鳳梨 (Ananas comosuns (L.) Merr.) 佔總產量85%，現在仍持續成長，有時候由於台灣產量過剩經常會造成供過於求的狀況，因此如何利用加工方法使鳳梨延長保存期限與增加附加價值，是值得研究的方向。本次研究採取無添加之潔淨加工並針對熱風乾燥 (Hot air drying, HAD) 和微波真空乾燥 (Microwave vacuum drying, MVD) 兩者乾燥方法做比較，探討兩者經殺菁的鳳梨片乾燥後對酵素活性的影響、乾燥條件、物理化學性質變化、保存期限之評估，以及乾燥鳳梨片之感官品評接受度。實驗結果顯示，將乾燥完的鳳梨片水活性控制在0.40-0.43之間，利用HAD乾燥時間較長為1320 min，另外MVD時間則為190 min，兩者相比，MVD乾燥時間縮短6-7倍。在殺菁實驗的結果顯示，隨著殺菁溫度的上升 (60℃、80℃、100℃) 多酚氧化酶 (PPO) 和過氧化酶 (POD) 的相對酵素活性皆有下降的趨勢，同時在色值分析的結果指出，MVD控制組的褐變值 (Browning Index, BI) 最小 (BI = 4.60 ± 1.51)，且MVD在L*、a*及b*值方面較HAD高，較接近鮮果色澤。經HAD乾燥鳳梨片表面皺縮，內部組織塌陷；MVD保留鳳梨鮮果形態，內有較大孔洞，顯示MAD復水能力好，相對硬度也較高介於53.02-66.85 N間。在8週內的貯藏性保存試驗中，兩者菌數均小於法訂標準且無顯著差異。在9分制的感官品評結果顯示，MVD在香味、風味及整體接受度為分數最高，品評各個項目都有5分以上。綜合上述，使用MVD不僅能使乾燥時間縮短，且較能夠保留鳳梨原色及營養成分，提高較佳的物理性質並有效延長鳳梨保存期限，顯示MVD在食品乾燥加工上具有很好的發展潛力。

In recent years, the annual production of pineapples is roughly 520,000 metric tons in Taiwan. The production of gold diamond pineapple (Ananas comosuns (L.) Merr.) dominates 85% of the total pineapple production and still keeps rising. Sometimes due to overproduction, it leads to the demand for pineapples in an oversupplied situation. Therefore, how to use processing methods to extend the shelf life and increase added value is a direction worth studying. The objective of this study was to perform "non-additive" approaches for clean processing by comparing two drying methods, namely the hot air drying (HAD) and microwave vacuum drying (MVD). The influences on different blanching conditions on enzyme activities, physical and chemical properties, evaluation of shelf life, and sensory evaluation acceptability of dried pineapple slices were investigated according to the water activity of dried pineapple slices ranged within 0.35-0.55. The drying time of the HAD method was longer, about 1320 min, and the MVD method was shorter, around 190 min. The drying time decreased remarkably around 6-7 folds. The results of the blanching experiment showed that as the temperature of blanching increased, and there were tendencies toward the lower activity of polyphenol oxidase and peroxidase. At the same time, the color value analysis results indicated that the browning degree of the MVD control group is the smallest (Browning Index (BI) = 4.60 ± 1.51). MVD had a higher L*, a*, and b* value than HAD, and the color is similar to fresh pineapple. The surface of dried pineapple slices was shrank by HAD. The internal tissue collapsed, which MVD retained the pineapple fresh fruit shape with large holes, indicating that the MVD has a good rehydration ability. The relative hardness was also high between 53.02-66.85 N. In the storage test within eight weeks, the bacterial counts of both were less than the legal standard, and there was no significant difference. The sensory evaluation results on the nine-score showed that MVD has the highest score of acceptance in aroma, flavor, and overall. MVD each item had a score higher than 5. In summary, MVD can reduce the drying time and retain the original color and nutrients, improve the better physical properties, and effectively extend the shelf life of the pineapple, showing that the MVD method has good development potential in food drying processing.

目錄
壹、 前言 1
貳、 文獻回顧 2
一、 鳳梨簡介 2
1. 分布與產值 2
2. 台灣栽培品種 3
3. 營養價值 7
4. 鳳梨相關加工製品 7
二、 潔淨標籤的介紹 8
三、 殺菁對品質的影響 9
四、 乾燥方法 10
1、 熱風乾燥法 10
2、 微波真空乾燥 10
五、 乾燥速率 11
六、 水活性對食品的影響 12
七、 乾燥對品質的影響 13
1. 復水性 14
2. 褐變之抑制 15
八、 保存期限評估 16
1. 加速性試驗 16
2. 食品衛生指標菌 17
參、 方法與材料 19
一、 實驗設計與流程 19
二、 實驗器材與藥品 21
1. 樣品 21
2. 儀器 21
三、 實驗方法 22
1. 實驗樣品製備 22
2. 一般成分分析 22
3. 乾燥方法 22
4. 水活性測定 23
5. 物理性質分析 23
6. 酵素活性測定 24
7. 乾燥曲線 25
8. 復水率測定 25
9. 微生物檢驗 25
10. 感官品評 26
11. 統計分析 26
肆、 結果與討論 27
伍、 結論 33
陸、 未來研究方向 34
柒、 參考文獻 35
捌、 圖表 47
玖、 附錄 61

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