蘋果(Malus domestica)是一種在全球廣泛種植之水果作物，一個中等大小的蘋
果（約 182 克）含有每日推薦攝入量的 18% 膳食纖維、 14% 維生素 C、 6%
鉀、5% 維生素 K、 4% 維生素 B6、 3% 鐵、 3% 核黃素和許多其他營養素。
除了蘋果鮮果以外，蘋果相關加工品也是在市場上廣泛應用，如果汁、果醋、果
酒和果乾等等加工產品，在食品加工學上，乾燥技術是一項人類應用最為廣泛且
容易操作之技術，如日曬、熱風乾燥、微波乾燥等等，乾燥果乾在台灣零食消費
市場上，也逐漸被消費者接受，在超商可以看見不同之乾燥果乾產品，因此本篇
研究主要以富士蘋果(Malus domestica 'Fuji')進行熱風乾燥(HAD)、微波真空乾燥
(MVD)、冷凍乾燥(FD)以及利用上述三種乾燥手法進行複合乾燥，製作蘋果乾，
並觀察果乾在不同乾燥條件下，其色澤、物理性質及微觀結構等等變化進行探討，
在色澤上，冷凍乾燥(FD)之樣品相較於其他乾燥之樣品，對鮮果有最低之色差值
(△E) 8.24 ，且冷凍乾燥(FD)之樣品具有最佳之復水性質，但是在質地分析上，
冷凍乾燥(FD)樣品之多孔性結構導致，硬脆度上面口感偏向於棉花糖，微波真空
乾燥(MVD)利用真空的方式，使果乾產生膨化，形成硬脆的口感，在硬度與脆度
其數值也比其他樣品高，硬度值為 72.1 N、脆度值為 188.2 N-mm，在多酚氧化
酶(PPO)與過氧化酶(POD)相對酵素活性百分比中，研究中發現透過預處理手法
之蘋果片，浸泡 1%鹽水之樣品與殺菁之樣品比較其相對酵素活性值呈現降低之
現象，試吃樣品上，傳統熱風乾燥(HAD)之樣品相較於其他樣品較不被大眾所接
受，複合乾燥中冷凍乾燥複合微波真空乾燥(FD/MVD)樣品，則是大眾接受度較
高之產品。

Apple (Malus domestica) is a widely cultivated fruit crop globally. A mediumsized apple, weighing approximately 182 grams, provides 18% of the recommended
daily intake of dietary fiber, 14% of vitamin C, 6% of potassium, 5% of vitamin K, 4%
of vitamin B6, 3% of iron, 3% of riboflavin, and various other nutrients. Beyond fresh
apples, apple-related processed products such as juice, fruit vinegar, fruit wine, dried
fruit, and other items are prevalent in the market. In the realm of food processing, drying
technology stands out as one of the most extensively employed and user-friendly methods. Techniques like sun drying, hot air drying, microwave drying, etc., have facilitated
the growing acceptance of dried fruits in Taiwan's snack market. Supermarkets now
showcase an array of different dried fruits. Consequently, this study focused primarily
on Fuji Apples (Malus domestica 'Fuji'), subjected to hot air drying (HAD), microwave
vacuum drying (MVD), freeze drying (FD), and composite drying involving the aforementioned three techniques to produce dried apples. The study observed changes in
color, physical properties, microstructure, and more under varying drying conditions.
Discussing color, freeze drying (FD) samples exhibited the lowest color difference (△
E) of 8.24 from fresh fruits compared to other dried samples, with FD samples displaying superior rehydration properties. However, concerning texture analysis, the porous
structure of FD samples resulted in a texture resembling marshmallows in terms of
hardness and crispness. Microwave vacuum drying (MVD), utilizing the vacuum
method, caused the dried fruit to puff up, forming a hard and crisp texture, with higher
hardness (72.1 N) and crispness (188.2 N-mm) values than other samples. Examining
the relative enzyme activity percentage of polyphenol oxidase (PPO) and peroxidase
(POD), the study revealed a decrease in the relative enzyme activity value for pretreated apple slices, samples soaked in 1% saltwater, and blanching samples. In terms
of taste evaluation, traditional hot air drying (HAD) samples garnered less public acceptance than other samples. Among composite drying methods, freeze drying and microwave vacuum drying (FD/MVD) produced a preferable product with higher public
acceptance.

目錄
壹、 前言-------------------------------------------------------------------------------------------- 11
貳、 文獻回顧-------------------------------------------------------------------------------------- 12
一、蘋果簡介------------------------------------------------------------------------------------------------ 12
1.1 分布與產量------------------------------------------------------------------------------------------- 12
1.2 台灣常見進口蘋果種類--------------------------------------------------------------------------- 12
1.3 蘋果營養價值---------------------------------------------------------------------------------------- 13
1.4 蘋果加工品------------------------------------------------------------------------------------------- 14
1.5 蘋果熟成之判定 ------------------------------------------------------------------------------------ 15
二、乾燥方法------------------------------------------------------------------------------------------------ 15
2.1 熱風乾燥(Hot Air Drying，HAD) ------------------------------------------------------------- 15
2.2 微波真空乾燥(Microwave Vacuum Drying，MVD)-------------------------------------- 16
2.3 冷凍乾燥(Freeze Drying，FD)------------------------------------------------------------------ 16
2.4 複合乾燥 ---------------------------------------------------------------------------------------------- 17
三、水活性對食品之影響 ------------------------------------------------------------------------------- 17
四、乾燥對食品品質之影響 ---------------------------------------------------------------------------- 18
4.1 色澤變化 ---------------------------------------------------------------------------------------------- 18
4.2 質地變化 ---------------------------------------------------------------------------------------------- 18
4.3 氣味----------------------------------------------------------------------------------------------------- 19
4.4 酵素性褐變------------------------------------------------------------------------------------------- 19
4.5 非酵素性褐變---------------------------------------------------------------------------------------- 20
參、 實驗架構-------------------------------------------------------------------------------------- 22
肆、 材料與方法----------------------------------------------------------------------------------- 23
一、樣品製備------------------------------------------------------------------------------------------------ 23
1.實驗樣品------------------------------------------------------------------------------------------------- 23
2.實驗樣品製備流程------------------------------------------------------------------------------------ 23
3. 實驗儀器----------------------------------------------------------------------------------------------- 23
二、實驗方法------------------------------------------------------------------------------------------------ 24
7
1.一般成分分析------------------------------------------------------------------------------------------ 24
2.乾燥方法------------------------------------------------------------------------------------------------- 24
3.水活性---------------------------------------------------------------------------------------------------- 25
4.色度分析------------------------------------------------------------------------------------------------- 25
5.物性測定------------------------------------------------------------------------------------------------- 26
6.復水能力測定------------------------------------------------------------------------------------------ 26
7.酵素活性測定------------------------------------------------------------------------------------------ 26
8.電子掃描顯微鏡(Scanning electron microscopy， SEM) --------------------------------- 27
9.樣品試吃------------------------------------------------------------------------------------------------- 27
10.統計分析----------------------------------------------------------------------------------------------- 27
伍、 結果討論-------------------------------------------------------------------------------------- 29
一、 一般成分分析------------------------------------------------------------------------------------- 29
二、 不同預處理與不同乾燥方法之影響 ------------------------------------------------------- 29
1. 不同預處理下之蘋果乾對乾燥之影響 ---------------------------------------------------- 29
2. 蘋果乾乾燥之影響 ------------------------------------------------------------------------------ 29
3. 蘋果乾複合乾燥影響--------------------------------------------------------------------------- 30
4. 蘋果乾燥後外觀變化比較 -------------------------------------------------------------------- 30
5. 蘋果乾之水活性與最終含水率-------------------------------------------------------------- 31
三、 乾燥後物理變化---------------------------------------------------------------------------------- 31
1. 色相分析 ------------------------------------------------------------------------------------------- 31
2. 復水性----------------------------------------------------------------------------------------------- 32
3. 質地分析(硬度與脆度)------------------------------------------------------------------------- 33
四、 預處理與乾燥方法對多酚氧化酶 (Polyphenol oxidase, PPO) 和過氧化酶
(Peroxidase, POD) 之活性影響------------------------------------------------------------------------- 34
五、 不同乾燥方法之蘋果乾電子顯微鏡觀察下之變化------------------------------------ 35
六、 蘋果果乾之試吃結果--------------------------------------------------------------------------- 35
陸、 結論-------------------------------------------------------------------------------------------- 37
柒、 未來研究方向-------------------------------------------------------------------------------- 39

捌、 參考文獻-------------------------------------------------------------------------------------- 40
玖、 圖表-------------------------------------------------------------------------------------------- 50
壹拾、 附錄 ---------------------------------------------------------------------------------------- 67

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