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| 題 名 | 開發微波複合電磁加熱即食富鈣、鋅和鉻強化米飯=Development of Microwave-Combined Induction Heating Rice Enhanced with Calcium, Zinc, and Chromium |
|---|---|
| 作 者 | 廖珮君; 許馨云; 陳淑德; | 書刊名 | 宜蘭大學生物資源學刊 |
| 卷 期 | 21 2025.12[民114.12] |
| 頁 次 | 頁24-38 |
| 分類號 | 463.1 |
| 關鍵詞 | 強化米; 微波複合電磁加熱; 即時米飯; 致死率; Mineral-enhanced rice; Microwave combined induction heating; MCIH; Ready-to-eat rice; Lethality; |
| 語 文 | 中文(Chinese) |
| DOI | 10.6175/job.202512_21.0002 |
| 中文摘要 | 本研究之目的是利用微波複合電磁加熱(MCIH)系統開發富含鈣、鋅及鉻的即食米飯。首先將熱風輔助射頻(HARF)乾燥後的富鈣、鋅及鉻米100 g加入100 g RO水放置結晶態聚苯二甲酸乙二酯(CPET)圓盤中,進行封膜,置於密閉容器中,進行微波複合電磁加熱(1080 W,2450 MHz),條件為90%微波功率輸出,電磁溫度分別設定120、180及240 ℃,加熱時間120 s,以MCIH加熱製備米飯時,當加熱烹煮完後,進行300 s的靜置後取出,溫度達104.04 ℃,仙人掌桿菌孢子的致死率達13.68 D的效果。在儲藏試驗中,4 ℃儲藏4週後未檢測出總生菌數,而25 ℃儲藏溫度下則在1週時就檢測出總生菌數為5.04 log CFU/g。在顏色方面,儲藏溫度4及25 ℃,均隨著儲藏時間,在L*值有逐漸上升的趨勢,而a*值及b*值則有逐漸下降的趨勢,隨著儲藏的時間增加,pH值也逐漸降低。在4 ℃冷藏過後會使米飯的硬度增加,所以食用前需以微波復熱,故微波複合電磁加熱可以促進食品安全、快速方便製備即食富鈣、鋅和鉻強化米飯,且再配合冷藏可延長其貨架期。 |
| 英文摘要 | This study aimed to develop ready-to-eat rice enriched with calcium, zinc, and chromium using a microwave-combined induction heating (MCIH) system. A total of 100 g of calcium-, zinc-, and chromium-enriched rice, previously dried by hot-air-assisted radio frequency (HARF), was mixed with 100 g of RO water and sealed in a crystalline polyethylene terephthalate (CPET) tray. The sealed tray was placed in a closed container and subjected to MCIH (1080 W, 2450 MHz) at 90% microwave output power and the temperatures of IH were set at 120, 180, and 240 °C, and the heating time was 120 s. After cooking, the product was stand for 5 minutes, and the core temperature reached 104.04°C. Under these conditions, the inactivation of Bacillus cereus spores achieved a reduction equivalent to 13.68 D-values. In storage tests, no viable bacteria were detected after 4 weeks of storage at 4 °C. However, at 25 °C, the total viable count reached 5.04 log CFU/g after 1 week. In terms of color, the L* value gradually increased during storage at both 4 °C and 25 °C, while a* and b* values decreased over time. The pH also declined progressively during storage. After refrigerated storage at 4 °C, rice hardness increased, requiring reheating by microwave before consumption. Therefore, MCIH can promote food safety, quickly and conveniently prepare instant calcium-, zinc- and chromium-fortified rice. If it is stored in a refrigerator, the shelf life is extended. |
本系統中英文摘要資訊取自各篇刊載內容。