Effects of Ultraviolet-C Exposure on Food Sterilization

• Main Authors: Ying-Jou Chang, 張瑩柔
• Other Authors: Der-Yuh Lin
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/23895649756968050286

碩士 === 國立彰化師範大學 === 電子工程學系 === 103 === This study aims to investigate the different influence of mercury and UV germicidal lamps of ultraviolet germicidal irradiation for food preservation. By means of applications of mercury ultraviolet light in food, I would like to examine the growth of the pH value, molds, yeasts, and the total number of microorganisms for the duration of UV irradiation. The objectives of my study are as follows. First, to measure PH value of food changes and understand the impact of ultraviolet radiation on the speed of spoilage food, adjusting the ultraviolet irradiation of food length of time is required. Next, to confirm ultraviolet radiation sterilization of different species, the total number of microorganisms rapid test piece (Aerobic Count Plates ) as well as yeast and mold rapid test piece (Yeast and Mold Count Plates) are implemented. Finally, as the foods are stored at a room of temperature between 22 ℃ ~ 25 ℃ and humidity of 60 to 70 degrees for few days, the analysis of the increased number of probiotic will help examine the effect of ultraviolet radiation of the length of time on food preservation.