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以牡蠣殼作為調理食品用自發熱源之研究

  • 日期:108-02-10
  • 計畫編號:108農科-17.2.2-水-A1(3)
  • 年度:2019
  • 領域:農業資源循環產業創新
  • 主持人:葉念慈
  • 研究人員:陳文君、易琮凱、高翊峰、高堂穎

臺灣每年平均產生19萬公噸的廢棄牡蠣殼,其中未妥處量達2.6萬公噸,過去廢棄牡 蠣殼約7成應用在飼料、堆肥及栽培介質上,其附加價值不高,且廢殼不僅佔空間、 經濟價值低且有環境污染的疑慮,隨著現代人小家庭、少子化及露營族等求速飲食 習慣,及面對臺灣高齡化社會,用火電常造成祝融,本計畫建立較適牡蠣殼作為調 理食品用自發熱源改質之條件,以鍛燒溫度處理複方F之自發性熱源包,發熱後於7- 8分可使水溫達80℃,而鱸魚調理包之內溫達50℃左右,符合人口腔和食道最高耐受 50-60℃之適口性的溫度,其發熱效果與市售發熱包相當,且成本較市售產品低。

研究報告摘要(英)


Taiwan produces an average of 190,000 metric tons of discarded oyster shells per year, of which 26,000 metric tons are unappropriated. In the past, about 70% of discarded oyster shells were used in feed, compost and cultivation media, and their added value was not high.The abandoned oyster shell not only occupies space, low economic value and environmental pollution.With nuclear family, low-birth rate, the fastfood habits of campers, and the aging society in Taiwan who use fire and power often causes fire.This project establishes a suitable oyster shell as a condition for the self-heating source of the food.The spontaneous heat source package of compound F is treated with calcination temperature. After heating, the water temperature can reach 80 °C at 7-8 minutes, and the inner temperature of the squid conditioning package is about 50 °C. It meets the palatability of human oral cavity and esophagus with a maximum tolerance of 50-60 °C. The heating effect is comparable to that of commercially available heating p