The Innovation Design of Anti-oxidation Juicer

• Main Authors: Chiao-PoHung, 洪僑伯
• Other Authors: Wen-Dare Jheng
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/31212440787882735943

碩士 === 國立勤益科技大學 === 機械工程系 === 100 === With the advances in technology, growing the concept of healthy eating, organic and good health. Vegetable juice machine is already one of the essential small appliances for every household.Its main purpose of the vegetable juice machine squeezed fruits and vegetables, juice or fruits and vegetables mud. However, the commercial blender how to make vegetable juice to slow the eutrophication rate, keep the nutrients? In this study, innovation and invention, an anti-oxidation juicer, the main function by extracting the vacuum production methods to achieve the fruits and vegetables in the juice conditioning process with the antioxidant effect, conditioning complete the juice to keep the fruit and vegetable juices. The experimental results showed that apple juice under the general atmosphere of the oxidation time of the first three minutes of change is most rapid browning. In the juice before the juice machine extracts air, a vacuum state, the apple juice oxidation time is slow and elongated, about 5 minutes later, showing a yellow-orange color after dark (browning) phenomenon, the results confirmed this design provide enhanced antioxidant capacity, able to avoid juice oxidation, extending save the nutrition and taste of fresh juice, and the chief practical effectiveness. Keywords：anti-oxidant, vacuum, juicer, oxidation, browning