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| 題 名 | 衛生竹筷之防霉效果 |
|---|---|
| 作 者 | 王松永; | 書刊名 | 林產工業 |
| 卷 期 | 6:3 1987.09[民76.09] |
| 頁 次 | 頁1-10 |
| 分類號 | 479.766 |
| 關鍵詞 | 竹筷; 防霉; 衛生; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本研究目的係探討衛生竹校的防霉效應,得到次述試驗結果;(1)竹筷發霉的因子是以暴露環境之相對濕度最為量要,其次為滅菌的處理,包裝處理,而以暴露環境是否為無菌狀態的影響最輕。(2)四種被菌處理均可達衛生效果,但它有蒸汽處理>乾熱處理>紅外線處理>微波處理之趨勢。(3)確保竹筷之乾燥最為重要,滅菌後再包裝則可確保竹筷之衛生。 |
| 英文摘要 | The purpose of this study ill to investigate the effects of mold-retarding treatment on sanitary Bamboo Chopsticks. The experimental results are summarized as follows: 1. The important factors which, affect the molding of chopsticks are listed in the decreasing order of importance as follows: The relative humidity of exposure environment>Killed-fungi treatment of Bamboo chopsticks>Cover treatment of Bamboo chopsticks>Killed-fungi of environment. 2. There were four kinds of fungicidal treatments of sanitary Bamboo chopsticks, their relative effectiveness are listed in the following order: Steaming treatment>Dry heat treatment>Ultra-red (Infrared) rays treatment>Microwave radiation treatment. 3. It is very important to keep the chopsticks in dry condition. Naturally, in order to secure the sanitary condition of Bamboo chopsticks, they must be covered with paper or pp (plastics) film after mold-retarding treatment. |
本系統中英文摘要資訊取自各篇刊載內容。