2007-03-032024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/684259摘要：本計畫擬以冷凍截切新鮮鳳梨及芒果為對象，研究製程中有效降低微生物數目的方法。擬以二氧化氯、臭氧或次氯酸鈉為殺菌劑，試驗真空穿透技術之效果，找出適當的洗滌及殺菌條件，技術移轉與工業界。以使此類冷凍截切水果產品合乎進口國之微生物標準，促進外銷，增加農民收益，同時確保消費者健康。<br> Abstract: This project uses refrigerated fresh-cut pineapple and mango fruits as the target products to look for methods for reducing their microbial loads effectively. Chlorine dioxide, ozone and sodium hypochlorite will be used as the bactericide in this experiment. Vacuum penetration technique will be tested. Proper cleaning procedure and bactericidal conditions will be investigated, and transferred to the industry for the production of fresh-cut fruit that meet the standards of import countries. The promotional effect in export shall be helpful in raising the income of farmers, and in assuring the health of consumers.冷凍截切鳳梨芒果二氧化氯真空穿透技術refrigerated fresh-cutpineapplemangochlorine dioxidevacuum penetration technique