射頻加熱對米穀粉殺蟲及殺菌之影響
Other Title
Effects of Radio Frequency Heating on Disinfestation and Sterilization of Rice Flour
Journal
臺灣農業化學與食品科學
Journal Volume
53
Journal Issue
4
Pages
125-134
Date Issued
2015-08
Date
2015-08
Author(s)
Abstract
米穀粉可以取代麵粉以增加稻米之利用率和加工多元化。本研究之目的為利用射頻加熱以達到米穀粉之殺蟲和殺菌效果，進而提升米穀粉食品衛生安全的水平。結果顯示射頻輸出功率處理包裝米穀粉受到射頻電極板間距和裝載量影響，射頻電極板間距愈小或米穀粉的重量愈大則輸出功率愈大，米穀粉的溫度會隨射頻處理的時間增加而提升，殺蟲和殺菌的溫度需約達60℃和100℃。4.5 kg的在來米穀粉和蓬萊米穀粉在射頻電極間距16 cm下，處理120 s，米象死亡率即可達100%，處理300 s後滅菌率可達100%，且對其外觀無明顯影響。
Rice flour can replace wheat flour to increase the utilization of rice and to diversify rice processing. The objective of this study was to disinfest and sterilize rice flour by radio-frequency (RF) heating to enhance the level of hygiene and safety of rice flour. The results showed that the RF output power was influenced by the RF electrode gap and weight. The smaller RF electrode gap and larger rice flour loading had higher RF power output. The temperature of rice flour increased with increasing RF heating time. The temperatures of rice flour for successful disinfestation and sterilization would be about 60˚C and 100˚C, respectively. 4.5 kg indica and japonica rice flours placed in RF with a 16 cm electrode gap required 120 s and 300 s to obtain 100% mortality of Sitophilus oryzae and 100% lethality on total bacterial count, respectively. Additionally, there was no significant difference on the appearance of rice flour.
Subjects
米穀粉
射頻
殺蟲
殺菌
Rice flour
Radio frequency
Mortality
Pasteurization
Publisher
臺灣農業化學會與臺灣食品科學技術學會
Type
journal article
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