http://scholars.ntou.edu.tw/handle/123456789/19778 Wed, 08 Apr 2026 12:16:47 GMT 2026-04-08T12:16:47Z http://scholars.ntou.edu.tw:80/retrieve/4707/2_ZERO_HUNGER.png http://scholars.ntou.edu.tw/handle/123456789/19778 http://scholars.ntou.edu.tw/handle/123456789/22019 標題: A Kinetic Model of Acrylamide Formation inside of the Heat Boundary Layer 作者: Chan, Der-Sheng; Lin, Hong-Ting Victor; Kao, Ling-Yu; Sung, Wen-Chieh 摘要: The Maillard reaction is important for the formation of color and aroma in heat-processed foods, but it may also be associated with the formation of toxic compounds, such as acrylamide (AA) and hydroxymethylfurfural (HMF). In an acetic acid food system, the major characteristics of the heating process are heat transfer and mass transfer. During high-temperature heating, an acetic acid system contains a heat boundary layer (HBL). For the food system, AA and HMF formations are complex on the inside of the HBL. To assess the effects of chitosan addition on the inhibition of AA formation, a kinetic model in the food system was developed that combined the Langmuir adsorption mechanism, the coverage function, the relative efficiency of chitosan dispersion, and the step function to predict the entire heating time. The inhibition of AA formation in asparagine-glucose-chitosan solution is dependent on chitosan addition and chitosan dispersion on the inside of the HBL. For extending heating duration, AA forms with high loading of glucose and asparagine were significantly higher than those with low loading. The effect of the asparagine on the AA content is related to one reaction pathway in the AA formation. However, the effect of sugar reduction on the AA content is due to two reaction pathways. For heating circumstances, a process prediction with different glucose and asparagine loadings was developed. Tue, 01 Nov 2022 00:00:00 GMT http://scholars.ntou.edu.tw/handle/123456789/22019 2022-11-01T00:00:00Z http://scholars.ntou.edu.tw/handle/123456789/22005 標題: Fatty acids in the inedible parts of jade perch Scortum barcoo 作者: Elhag, Abdelrahman Ibrahim; Rahmah, Sharifah; Rasid, Rasina Abdul; Shahin, Sharif; Noor, Gusti Afiz Gusti Ruslan; Muda, Mohd Sabri; Ibrahim, Mohd Zaidi; Ishak, Sairatul Dahlianis; Loh, Jiun-Yan; Amornsakun, Thumronk; Hua Thai Nhan; Chen, Young-Mao; Liew, Hon Jung 摘要: The study aimed to quantify fatty acids in the edible body parts (skin, dorsal muscle, and belly muscle) and inedible body parts (head, bone, and visceral fat) of the jade perch, Scortum barcoo, for nutraceutical purposes. Results showed that the head and skin contained the significantly highest levels of omega-3 at 44.96 +/- 3.64 mg FA/g tissue and 40.51 +/- 2.07 mg FA/g tissue. Comparatively, bone and skin contained the highest level of omega-6 at 24.02 +/- 5.53 mg FA/g tissue and 23.32 +/- 5.65 mg FA/g tissue. The head was found to contain the highest level of (polyunsaturated )fatty acids at 66.6 +/- 3.94 mg FA/g tissue, whereas bone contained the highest level of monounsaturated fatty acids at 55.54 +/- 10.70 mg FA/g tissue. The highest saturated fatty acid level was found in visceral fat at 51.69 +/- 6.51 mg FA/g tissue. Docosahexaenoic acid was found to be the highest among omega-3 composition at 91.5 +/- 0.56 mg FA/g tissue, followed by eicosapentaenoic acid at 54.0 +/- 0.18 mg FA/g tissue in both edible and inedible body parts. Examination confirms that jade perch is a fatty fish containing high amounts of fatty acids even in the inedible parts, which indicates good potential to be used for animal feed application. Sat, 01 Oct 2022 00:00:00 GMT http://scholars.ntou.edu.tw/handle/123456789/22005 2022-10-01T00:00:00Z http://scholars.ntou.edu.tw/handle/123456789/21998 標題: A Low-Cost AI Buoy System for Monitoring Water Quality at Offshore Aquaculture Cages 作者: Lu, Hoang-Yang; Cheng, Chih-Yung; Cheng, Shyi-Chyi; Cheng, Yu-Hao; Lo, Wen-Chen; Jiang, Wei-Lin; Nan, Fan-Hua; Chang, Shun-Hsyung; Ubina, Naomi A. 摘要: The ocean resources have been rapidly depleted in the recent decade, and the complementary role of aquaculture to food security has become more critical than ever before. Water quality is one of the key factors in determining the success of aquaculture and real-time water quality monitoring is an important process for aquaculture. This paper proposes a low-cost and easy-to-build artificial intelligence (AI) buoy system that autonomously measures the related water quality data and instantly forwards them via wireless channels to the shore server. Furthermore, the data provide aquaculture staff with real-time water quality information and also assists server-side AI programs in implementing machine learning techniques to further provide short-term water quality predictions. In particular, we aim to provide a low-cost design by combining simple electronic devices and server-side AI programs for the proposed buoy system to measure water velocity. As a result, the cost for the practical implementation is approximately USD 2015 only to facilitate the proposed AI buoy system to measure the real-time data of dissolved oxygen, salinity, water temperature, and velocity. In addition, the AI buoy system also offers short-term estimations of water temperature and velocity, with mean square errors of 0.021 degrees C and 0.92 cm/s, respectively. Furthermore, we replaced the use of expensive current meters with a flow sensor tube of only USD 100 to measure water velocity. Wed, 01 Jun 2022 00:00:00 GMT http://scholars.ntou.edu.tw/handle/123456789/21998 2022-06-01T00:00:00Z http://scholars.ntou.edu.tw/handle/123456789/21984 標題: Inactivated Whole Vaccine Inhibits Lethal Vibrio harveyi Infection in Oplegnathus punctatus 作者: Lee, Po-Tsang; Huang, Jing; Nan, Fan-Hua 摘要: Aquaculture plays a key role in food production globally and provides a valuable source of protein and nutrition, addressing a worldwide growing demand. Oplegnathus punctatus (spotted knifejaw) is an economically important fish species with a high market value and demand. Previous studies on O. punctatus focused mainly on gonadal development, chromosomal microstructure, selective breeding, characterization of immune genes, and viral diseases. There is no published scientific research regarding vibriosis in this fish species. In this study, two potential pathogenic bacteria, Vibrio harveyi and Enterococcus gallinarum, were isolated from moribund cultured O. punctatus. The sequence of the universal 16S rDNA gene was used to identify potential pathogenic bacteria isolated from the moribund O. punctatus, and morphological assessments and API2OE tests of the bacterial isolates were conducted to verify the identity and biochemical characteristics of the isolates. Injection of E. gallinarum did not lead to mortality in O. punctatus during the 21 days of observation. In contrast, fish died overnight when challenged with V. harveyi at 1.25 x 10(5) CFU/g body weight, suggesting that the cause of death of the cultured O. punctatus was V. harveyi infection. Antimicrobial sensitivity analyses revealed that the V. harveyi strain NTOU is sensitive to flumequine, doxycycline, oxolinic acid, and amoxycillin. Importantly, we demonstrated for the first time that intraperitoneal administration of an inactivated V. harveyi whole-cell vaccine resulted in a high level of protection against V. harveyi infection in O. punctatus. Sun, 01 May 2022 00:00:00 GMT http://scholars.ntou.edu.tw/handle/123456789/21984 2022-05-01T00:00:00Z