碩士 / 國立屏東科技大學 / 食品科學系 / 91 / Abstract
The research is in accordance with the secure and quality of foods protection system on the dehydrate squid production process. To control such as the content of air colony , and the sanitation of water ,and the sanitation condition of the machine and tool accommodation ,and the frozen storage ,and the defrosting ,and the hot air drying ,and the cold air drying ,and the second hot air drying ,and to store up the finished products ,and pack the finished products with the classification, since buying the materiel ,and product processing.
The squid of Argentina is bright, To check the materiel that TPC was 5.4×10 CFU/g, the Coliform <6MPN/g, the VBN<20mg%. The test of the content of air colony from unit of the product location: the space of materials handle in generally operation area had 61 CFU/g, the space of make up press in second sanitary area had 38 CFU/g, the area of packing and sanitary had 28 CFU/g. The test average value with sanitation of the water was TPC 10CFU/g, Coliform <3MPN/g, the effective of surplus chlorine is 0.51ppm, after cutting was 1.2×10 CFU/g, Coliform <3MPN/g. The degree of hot air drying was 52-62℃, between 2 and 3hr, before the hot air drying was 9.7×10 CFU/g, after the hot air drying was 3.2×10 CFU/g. The degree of cold air drying was 26-28℃, at 6th hour was 2.4×10 CFU/g, at 10th hour was 2.2×10 CFU/g , at 16th hour was 3.1×10 CFU/g, at 24th hour was 5.6×10 CFU/g. after the second hot air drying was TPC 1.6×10 CFU/g, the contain of water was 18%, Aw was 0.63. The product store up under 5℃, after 3 month ago, the color and taste changeless, it’s fit in with the norms of sanitation and security.
After the second hot air drying the squid. hang down the volatile basic nitrogen （VBN）, The value of PH of the squid was changeless in the product processing. It’s since
PH6.56 descend to 6.30, the water and Aw have a large change.
The contain of water was since 75.5% descend to 18.6%, Aw since 0.96 descend to 0.63. The bacteria , yeasts and molds will unable growing when Aw under 0.7. It is the critical control point with the sanitation and security of the dehydrate squid production. To keep the taste and delicious of the dehydrate squid without addition, and to purpose the management of the sanitation and security is the research would be done.
Keyword: dehydrated squid ,moisture , water activity（Aw)
Volatile basic nitrogen（VBN）
| Identifer | oai:union.ndltd.org:TW/091NPUST253013 |
| Date | January 2003 |
| Creators | Li Hou I, 李後易 |
| Contributors | 楊季清 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | en_US |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 136 |
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