A Model Study of Deterioration Factors and Shelf Life Prediction for Soy Food Products( I )

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Project title

Code/計畫編號

MOST106-3114-B002-006

Translated Name/計畫中文名

影響黃豆食品保存期限因子的模式研究與預估系統之建立( I )

Funding Organization/主管機關

National Science and Technology Council

Co-Investigator(s)/共同執行人

呂廷璋(計畫主持人)
陳宏彰
丁俞文

Department/Unit

Institute of Food Science and Technology, National Taiwan University

Website

https://www.grb.gov.tw/search/planDetail?id=12484687

Year

2017

Start date/計畫起

01-05-2017

Expected Completion/計畫迄

30-04-2018

Co-Investigator(s)

Cheng-Ming Chang
Yu-Wei Chang

Bugetid/研究經費

3020千元

ResearchField/研究領域

食品科技(工)

一個包裝食品年齡(製造或包裝日期)的品質與安全性，並無必然的關係。食品的品質與安全受原料，加工製程，廠房衛生，包裝型式，配送與銷售狀態的影響。因為食品品質的多面相性質，因此沒有任何一種技術能確保其安全。所以固定的日期無法反應食品是否能可以接受，因此需要一個更準確可以指示食品品質的系統。本計畫以豆漿，真空包裝豆干與包裝冷凍豆腐為原料，做為黃豆食品有效期限的評估模式，有系統的瞭解黃豆食品的劣變因子。並以無線溫度標籤記錄運配送運輸與銷售貨架的溫度，來瞭解食品鏈對黃豆食品品質的影響，最後配合時間溫度指示標籤來反應食品累積的變化，達到準確顯示有效期限的目的。 The quality and safety of a pre-packed food product cannot be directly correlated to its age. The shelf life of a product may be affected by the quality of its raw material, the processing it being treated, the sanitation of the manufacture plant, the package being used, the conditions and history of transportation and on the shelf for sale. To ensure the quality of product, the government and manufacture handle the date marking with great discretion. It is the responsibility of food manufacture to determine the accurately “expiry date” or shelf life in order to meet strict regulations and the safety. As results, most food products have been discarded before the food quality deteriorated. Because of the multiple issues with shelf life, there are not a single technologies being sufficient to extend the shelf life of the product. Thus, there is a need to find a reliable indicator that can reflect the true quality of the packed food product. In this project, we propose using soy milk, soy-curd in vacuum-package and frozen tofu as model to systematically study the accuracy of shelf-life of soy food products. We will establish the major deteriorating factors of soy products including physical, chemical and microbiological changes through a normal and an accelerated models by various. By the completion of this project, we expect to lengthen the shelf life, to increase the safety of soy products for growing demands of consumers.

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A Model Study of Deterioration Factors and Shelf Life Prediction for Soy Food Products( I )

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