以偏振光探討溫度對馬鈴薯澱粉的影響

The Influence of the Temperature to Potato Starch with the Polarized Light

謝宏榮(Hung-Jung Shei) ； 盧偉哲(Wei-Jou Lu) ； 潘欣瑩(Xin-Ying Pan)

《中華科技大學學報》 42期 (2010/01) Pp. 1-12

https://doi.org/10.7095/JCUST.201001.0001

摘要

本文是利用偏振光的原理來檢驗馬鈴薯的澱粉粒，利用馬鈴薯裡的澱粉粒對不同加熱溫度的變化，來檢驗澱粉粒的變化並找出糊化溫度。由於架設簡易及方便使用，可做為檢驗澱粉或雙折射特性的一種方法。使用偏光片再用電子顯微鏡觀察澱粉粒放到水加熱而找到糊化溫度，溫度變化的差異及作用，馬鈴薯與放入水中加熱後之差異並探討其原理及改變。

關鍵字

偏振 ； 電子顯微鏡 ； 雙折射

並列摘要

This article is examines the potato using the polarized light principle the starch-grains, in use potato's starch-grains to different warming temperature change, to test and identify the changes in starch granule gelatinization temperature. As set up simple and easy to use, tests can be used as birefringence properties of starch or a way to. The use of polarizing film then electron microscopy of starch grains into the water to find heat gelatinization temperature, temperature change differences and the an action, potato and into the water after heating and to explore the differences between theory and change.

並列關鍵字

Polarization ； Electron Microscopy ； Double Refraction