Title

超音波應用於果汁品質之檢測

Translated Titles

Measurements of Juice Quality Using Ultrasonic Technology

DOI

10.6845/NCHU.2008.00672

Authors

郭鳳瑞

Key Words

超音波 ; 混合果汁 ; 糖度 ; 黏度 ; ultrasound ; reconstituted juice ; sugar content ; viscosity

PublicationName

中興大學生物產業機電工程學系所學位論文

Volume or Term/Year and Month of Publication

2008年

Academic Degree Category

博士

Advisor

盛中德

Content Language

繁體中文

Chinese Abstract

糖度及黏度是食品加工製造過程中,口感好壞重要性的科學指標。因此,加工過程中,如果能即時進行上述的量測,並據以進行調整製程參數,便可達到最佳的產品品質。本研究是利用低功率超音波量測,配合研發的硬體及軟體,可同時量測波速及衰減係數,不會對被檢測物產生任何微結構上的破壞,評估波速與衰減係數兩項超音波特性與糖度值及黏度值彼此之間的關係,建立最佳應用模式,達到產品品質監控的功能。 不同濃度糖水實驗量測方法,溫度控制在30℃之條件下,進行量測糖度值及黏度值,採用回波法,並探討超音波波速、衰減係數與糖度及黏度間之關係。實驗結果顯示,超音波波速會隨著糖度及黏度的增加而增加,都呈現正相關性,波速與糖度及黏度線性關係良好,判定係數分別高達0.966及0.9099。但在同樣實驗條件之下,超音波衰減係數與糖度及黏度彼此的相關性較低。在相同實驗操作下,進一步對混合西瓜汁及混合柳丁汁進行糖度及黏度檢測。檢測結果得知,超音波波速隨著混合西瓜汁及柳丁汁之糖度及黏度的增加而增加,波速與混合西瓜汁内所含糖度及黏度的線性關係良好,判定係數分別高達0.9882及0.9621。混合柳丁汁以回波法及穿透法進行檢測,波速與糖度呈線性正相關,判定係數分別高達0.9877及0.9978;波速與黏度也呈現正相關,判定係數分別為0.957及0.9867。超音波波速可精確評估混合西瓜汁及混合柳丁汁內的糖度值及黏度值,可提供一套非破壞且即時應用於混合果汁生產製程設計上的參考。

English Abstract

The sugar content and the viscosity are an important scientific sensory indicator for processed foods. Food products can arrive at an optimum sensory quality if the production process can be adjusted on line through monitoring the above two factors in real time. Thus, it is the objective of this study to develop a real-time ultrasonic monitoring system that provides information about the sugar content and viscosity in juices via the detected ultrasonic velocity and power attenuation. The two sensory indices are estimated using the ultrasonic measurements with derived mathematic equations. The study was initiated in aqueous sugar solutions. Ultrasonic measurements were conducted using the pulse-echo (PE) or the transmission-through (TT) schemes at a temperature-controlled environment of 30℃. The velocity of ultrasound increases proportionally to increased sugar content and viscosity in the solution. The power attenuation coefficient does not show rational relationship with the two sensory indices. The velocity of ultrasound has strong linear correlations with the sugar content at R2=0.966 and with the viscosity at R2=0.9099. The established procedures were applied to watermelon and orange juices at various sugar contents and viscosities. In a PE scheme, the velocity of ultrasound exhibits R2=0.9882 for sugar content and R2=0.9621 for viscosity in watermelon juice and R2=0.9877 for sugar content and R2=0.957 for viscosity in orange juice. In a TT scheme, the coefficients of determinant are 0.9978 and 0.9867 for sugar content and viscosity respectively in orange juice. The strong correlation and the convenience in equipment operation would allow the use of ultrasound in on-line monitoring for automated juice production and furthermore, other food processing.

Topic Category 農業暨自然資源學院 > 生物產業機電工程學系所
生物農學 > 生物環境與多樣性
工程學 > 電機工程
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