2016-01-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/680249摘要：本年度計畫擬導入非傳統性的先進加工技術與概念，來最大化加工製程中對機能性成分的保留率。本年度先以非加熱式的常壓電漿為開發重點，配合欄柵技術概念來有效控制微生物，但降低加工對機能性成分的破壞，同時保留食品的風味或質地。由於食材中有效成分的化學及物理特性，許多傳統的食品加工技術無法保證加工後能保留其成分所應有的生物活性及吸收效率，例如廣泛應用於各類食品的熱加工技術可能對於許多熱敏感的成分造成一定程度的破壞。目前許多研究致力於利用新的技術來改良食品加工製程，期能最多的保留食品的營養價值、口感、保存穩定性及功能性。因此順應功能性食品發展的潮流，本技術平台的建立刻不容緩，除了為台灣保健食品的生產開發奠定良好的基礎外，也能將目前豐碩的機能性成分研究成果，進一步推廣到食品生產應用的層次，相信透過本平台的發展，有效成分將能夠真正被融合應用於日常食品當中，達成以食療手段來促進消費者健康的願景。<br> Abstract: The proposal for this year aims to optimally preserve the bioactive components in food using novel processing technologies and theories. This year we will first focus on the application of atmospheric cold plasma in to food system, together with the hurdle technology, to control microbial growth while reducing the degradation of bioactive compound during food production process. Due to the characteristic chemical and physical properties of food ingredients, many traditional processing technologies could not effectively maintain a satisfactory bioactivities and bioavailability of containing functional ingredients. As example, thermal processing used in many food processing could causes the destruction of heat sensitive materials. Currently, many researches focus on tuning the food manufacturing process through incorporating novel technologies, hoping to largely retain the nutrient, sensory properties, storage stability, and functionalities of food product. To follow the current trend in functional food, the emerging development of this novel food processing platform not only could lay a solid foundation for future functional food product development, but also will allow the utilization of the results from functional ingredient research being applied to the actually food product. Through the development of this platform, the bioactive ingredients could really be incorporated into the the food that general user could benefit from daily dietary consumption.食品加工技術常壓電漿novel processing technologiesatmospheric cold plasma