- 期刊
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射頻巴氏殺菌法國天椒之研究
Study on Radio Frequency Pasteurization of De Espelette
摘要
葉家香公司引進法國天椒在宜蘭南澳種植，然而日曬乾燥的過程容易受到污染，且水分含量較高，易造成儲藏時產生蟲害和黴菌汙染等問題，故本研究利用5 kW射頻快速加熱進行法國天椒的辣椒粉殺菌，以提高食品安全性和延長貨架期。實驗結果顯示，射頻輸出功率和辣椒粉的包裝重量、射頻電板的間距及時間皆有關，1 kg的辣椒粉在射頻電極板間距為8 cm下只需加熱3 min即可快速使樣品的平均溫度達到100°C，具有殺菌的效果，可大幅降低總生菌數，有利於保存。且辣椒粉的水分亦會蒸發，使得水分含量減少和降低水活性，讓貨架期更長，在色差值ΔE*方面則增加，使色相方面偏暗紅。由於射頻加熱法國天椒的溫度高於100°C，具有殺蟲和殺菌的效果，可以延長其貨架期。
並列摘要
Ya Jia Xiang pepper industry cultivated and harvested De Espelette in Nanao Yilan. However, sun drying pepper is easy contaminated and has higher moisture content, which may cause pests and mold growth during storage. The objective of this study was to study the efficiency of 5 kW radio frequency (RF) heating dried De Espelette powder for disinfestation and pasteurization to have higher food safety and extend shelf life. The result showed that RF power was related to the loading of the red pepper, the gap of RF electrode plates and the heating time. One kilogram of red pepper powder could be quickly reached 100°C of the pasteurization temperature at RF gap of 8 cm for only heating 3 min and there was very low detection of total bacteria count. The RF red pepper could also reduce water content and water activity to have longer shelf life for storage; however, color difference (ΔE*) increased and the hue had darker red. Because temperature of De Espelette powder by radio frequency heating was higher than 100°C to reach both effects of distensation and pasteurization, and to extend shelf life.