http hi 2100 comMemorydiwha 02 htm http www

http: //hi 2100. com/Memory/diwha 02. htm http: //www. sankung. com. tw/product_content. aspx? Prod. Id=039

微生物需求水分的特性 n 微生物的耐乾性 n. Xerophiles n. Xerodurics n. Osmophiles n. Osmodurics n. Halophiles

Sarcina and Staphylococcus http: //www. towson. edu/~gekpenyo/images/sarcina. gif http: //www. avma. org/onlnews/javma/nov 03/031115 a. asp

Aspergillus niger http: //www. sci. muni. cz/mikrob/Miniatlas/asp-ni. htm http: //www. cbs. knaw. nl/ICPA/ASPNIG 2. JPG http: //res 2. agr. ca/winnipeg/storage/images/lo-res/mould/aspe 06 -l. jpg

Aspergillus glaucus n http: //www. ukneqasmicro. org. uk/ag. htm http: //res 2. agr. ca/winnipeg/storage/images/lo-res/mould/aspe 02 -l. jpg

可可粉罐裡的Aspergillus

食品乾燥過程與濕度的變化與測量 n Water activity n Water content n Hysteresis

Sorption Isotherm n Adsorption Isotherm n Desorption Isotherm n Hysteresis n “Flask” hypothesis

測量Aw的方法 n Gravimetric methods n Hygroscopicity of Salts n Hygrometric instruments n 如Li. Cl的導電度改變, Dew point的偵測 http: //www. graintec. com. au/food_industry_analysers. htm

Water Content的測量 n Direct Method n Thermogravimetric analysis n Azeotropic distillation n Karl-Fisher method n GC n Refractometry n Indirect Method n 利用含水量對 Conductivity, sonic, ultrasonic waves的 反應等

Method of Drying n Sun-drying n Kiln , tunnels n Drum drying n Spray drying n Foam-mat n Vacuum drying n Freeze drying n Smoking : “ Case hardening “ phenolics n Hydrophilic ：糖、鹽等

Spray Drier http: //www. mansol-preforms. com/images/bigwashingmachine. jpg

問答 n 蜜餞算不算乾的食物？ http: //www. ipeen. com. tw/comment/133557

食物含水量的分類 n Dry food , 20% n Intermediate-moisture food , 20~40% n Wet Food > 40%

Dried Foods 的微生物 n 考慮因素 n原料種類與成份 n原來微生物量 n加 的過程 n事後的保存 n 黴菌、酵母菌 n 細菌：Spore formers , lactic acid , bacteria , micrococci , Coliforms , staphylococci 等

請思考 n 為何乾香菇和新鮮的香菇味道等感官上很不 相同？ http: //taiwanmurphs. pixnet. net/blog/post/94028174%E 5%AF%B 6%E 5%89%AF%E 9%A 3%9 F%E 5%93%81%E 9% A 3%9 F%E 8%AD%9 C%EF%BC%8 C%E 6%B 3%A 1%E 5%AA% BD%E 7%9 A%84%E 5%AF%B 6%E 9%A 3%9 F%E 5%A 0%82 -~%E 9%A 6%99%E 8%8 F%87%E 8%8 A%8 B http: //zh. wikipedia. org/wiki/