Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/98986
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dc.contributor.author陳雪峯zh_TW
dc.contributor.author黃信章zh_TW
dc.contributor.author高參發zh_TW
dc.contributor.author吳思敬zh_TW
dc.contributor.author古國隆zh_TW
dc.contributor.author洪滉祐zh_TW
dc.contributor.authorSyue-Fong Chenen_US
dc.contributor.authorHsing-Chang Huangen_US
dc.contributor.authorShan-Fa Kaoen_US
dc.contributor.authorShe-Ching Wuen_US
dc.contributor.authorKuo-Long Kuen_US
dc.contributor.authorHuaang-Youh Hurngen_US
dc.date2017-12-01zh_TW
dc.date.accessioned2019-08-12T03:18:53Z-
dc.date.available2019-08-12T03:18:53Z-
dc.identifier.urihttp://hdl.handle.net/11455/98986-
dc.description.abstract本研究以冷壓法壓榨油茶籽,並由不同烘焙溫度及時間調控茶油製程。溫度因子分為80、100、120、140及160°C五個水準,時間因子分為15、25及35分鐘三個水準。冷壓壓榨方式以兩段式間隔加壓進行,第一階段以加壓時間2.5秒停止12秒的方式,持續加壓至200kg/cm^2,並保持壓力狀態600秒。第二階段加壓方式相同,壓力由200kg/cm^2加壓至550kg/cm^2後,保持壓力狀態2200秒。壓榨所得茶油樣本經沉澱後,逐步進行各項理化特性分析。結果顯示,各試驗組之油樣品過氧化價都低於20毫當量(meq/kg),酸價都在2 mg KOH/g以內。褐變指數與油脂氧化安定性分析結果顯示,安定性最高的試驗組為160°C *35分鐘,所需時間最長可達到5.84 ± 0.17(hrs)。感官品評分析結果顯示,整體喜好度最高試驗組為140°C *15分鐘,其次為120°C *15分鐘。zh_TW
dc.description.abstractThis study use cold pressing process to press camellia oil, and use different roasting temperature and time to control the process. The temperature factor is divided into five levels for 80, 100, 120, 140 and 160 °C. The time factor is divided into three levels for 15, 25, and 35 minutes. The cold pressing method use two-stage approach to provide the pressure intervals. The first stage use 2.5 seconds pressing time and 12 seconds stop time continuing increase the pressure up to 200 kg/cm^2 and maintain this pressure condition for 600 seconds. The second stage use the same pressurized way as the first stage. The pressure increased from 200 kg/cm^2 to 550 kg/cm^2 and maintains the pressure condition for 2200 seconds. After precipitation, the pressed Camellia oil sample had been analyzed for peroxine value, acid value, oil oxidation stability, sensory evaluation and browning index, and try to figure out the best process condition by the integrated analysis.en_US
dc.relation農林學報, Volume 65, Issue 4, Page(s) 213-221zh_TW
dc.subject茶油zh_TW
dc.subject冷壓壓榨zh_TW
dc.subject過氧化價zh_TW
dc.subject酸價zh_TW
dc.subjectCamellia oilen_US
dc.subjectCold pressingen_US
dc.subjectPeroxine valueen_US
dc.subjectAcid valueen_US
dc.title烘焙強度對小果茶油品質影響之探討zh_TW
dc.titleInvestigate the Influence of the Quality of the Baking Strength to Camellia Oilen_US
dc.typeJournal Articlezh_TW
item.grantfulltextopen-
item.openairetypeJournal Article-
item.cerifentitytypePublications-
item.fulltextwith fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:農林學報 第65卷 第04期
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