Establish Pi-Dan HACCP Model

View Statistics Email Alert RSS Feed

Information

Details

Project title

Code/計畫編號

92農科-5.1.4-牧-U1(6)

Translated Name/計畫中文名

皮蛋製品HACCP安全管制系統建立

Project Coordinator/計畫主持人

Cheng-Ming Chang

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=953310

Year

2003

Start date/計畫起

01-01-2003

Expected Completion/計畫迄

01-12-2003

Bugetid/研究經費

246千元

ResearchField/研究領域

食品科技(農)

本研究主要是針對皮蛋的浸漬過程中,找出其危害和訂定管制策略加以探討.藉由不同比例與配方浸漬液中添加的鉛和銅鹽之量,建立成品中之殘留量關係,以其確定皮蛋製程中之重要管制點以及管制界限,並擬定HACCP計畫書範例,以有效管理雞蛋或鴨蛋皮蛋製程之安全管理方法. This study is aiming to investigate the relationship among different formula of alkaline soaking solution and the lead and copper residue within the final product, pidan. By understanding these correlation, it is hope that a HACCP model of pidan production can be establish to produce a safe and predictable pidan from hen's or duck egg.

DSpace CRIS

Establish Pi-Dan HACCP Model

Details

Description