Effects of Ultraviolet-C Exposure on Food Sterilization〈Take the example of a super store〉

• Main Authors: Li-Yang Chen, 陳立陽
• Other Authors: Lin, Der-Yuh
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/k5yzt5

碩士 === 國立彰化師範大學 === 電子工程學系 === 106 === This paper mainly discusses the effects of ultraviolet sterilization and ultraviolet radiation on the preservation of food with different properties. In this study, ultraviolet radiation was used to measure the pH value of food. Studies on the growth Control of Escherichia coli and Total bacteria. The main objectives of this study are as follows： 1. A food, adjust the ultraviolet irradiation time, changes in food pH value measurement, and to understand the effects of ultraviolet irradiation on food spoilage rate. 2. The Coliform Count platform and the rapid test piece of total bacteria were used for the rapid test of 3M large intestine rod (3 M). Aerobic Count platforms confirmed the bactericidal effect of ultraviolet irradiation on different strains of bacteria. 3. The quantity of bacteria produced in food was analyzed after food was stored at 25 ℃ ~ 28 ℃ and humidity was 60~70 degrees for more than days. To study the effect of ultraviolet irradiation time on the preservation of food with different properties.