5BH5 圖解食品加工學與實務.pdf

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Transcript of 5BH5 圖解食品加工學與實務.pdf

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    CONTEN

    TS

    1

    1.1 4

    2

    2.1 8

    2.2 10

    2.3 122.4 14

    2.5 16

    3

    3.1 20

    3.2 22

    3.3 24

    3.4 26

    4

    4.1 30

    4.2 32

    4.3 34

    4.4 36

    4.5 38

    4.6 40

    4.7 42

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    5

    5.1 46

    5.2 48

    5.3 50

    5.4 52

    5.5 54

    5.6 56

    5.7 58

    5.8 60

    6

    6.1 64

    6.2 66

    6.3 68

    6.4 70

    7

    7.1 74

    7.2 76

    7.3 78

    7.4 80

    7.5 82

    7.6 84

    7.7 86

    7.8 88

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    8

    8.1 92

    8.2 94

    8.3 96

    8.4 98

    8.5 100

    8.6 102

    8.7 104

    8.8 1068.9 108

    9

    9.1 112

    9.2 114

    9.3 116

    9.4 118

    9.5 120

    10

    10.1 124

    10.2 126

    10.3 128

    11

    11.1 132

    11.2 134

    11.3 136

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    11.4 138

    11.5 140

    11.6 142

    11.7 144

    12

    12.1 148

    12.2 15012.3 152

    12.4 154

    12.5 156

    12.6 158

    13

    13.1 162

    13.2 164

    13.3 166

    13.4 168

    13.5 170

    14

    14.1 174

    14.2 176

    14.3 178

    14.4 180

    14.5 182

    14.6 184

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    15

    15.1 188

    15.2 190

    15.3 192

    15.4 194

    15.5 196

    15.6 198

    15.7 200

    15.8 202

    16

    16.1 206

    16.2 208

    16.3 210

    16.4 212

    16.5 214

    16.6 216

    16.7 218

    16.8 220

    16.9 222

    17

    17.1 226

    17.2 228

    17.3 230

    17.4 232

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    18

    18.1 236

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    2

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    1.2.

    3.4.1.

    2.3.4.5.

    20%80%

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    4

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    (1)(2)Lake Superior State University

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    GMP

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    GMP

    EMBA

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    GMP

    CNS

    GMP

    GMP

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    GMP

    (1)

    (2)

    GMP

    GMP

    GMP

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    GMP

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    1

    1.1

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    1

    1.1

    GMPGMP

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    54

    +

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    2

    2.1

    2.2

    2.3

    2.4

    2.5

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    2

    2.1

    pH

    1540

    10

    2

    pH4.6pH4.6pH4.6

    100pH4.6

    120

    pH

    785634

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    9

    8

    deterioration

    0.9

    0.88

    0.8

    0.75

    0.65

    1.0

    Aw

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    2

    2.2

    5%2030%

    45%67.5%

    70%

    0.65

    1023

    101/21/3

    1018

    ADIacceptable daily intake

    C

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    11

    10

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    2

    2.3

    80%20%4

    18.41%2720.11%14.33%9.43%

    5.8%

    4.15%

    18.25%

    27

    18.1%12.67%10%

    1/32/3

    60%32%21.6%18%

    15.5%8.2%9.3%4.4%62.6%

    44%32.2%13.4%

    59.3%14.1%2.6%

    85%

    19%23%13%12%12%8%

    6%22%15%10%6%8%5%34%

    5%90%

    251000

    Arabica70%

    Robasta30%33%

    12%

    20

    33512437%

    62.319%53.516%45%

    25%30%

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    13

    123

    311 500.309

    610

    123

    510

    123

    35

    123

    115 5

    39 Okta

    410

    45

    FOB20%

    12

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    2

    2.4

    1. 1990

    1

    2.

    3.

    4.

    OEMODM

    5.

    6.

    7.

    8.

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    15

    ODM

    14

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    2

    2.5

    1.2.3.4.

    5.

    CNS

    CNS

    http://www.cnsonline.com.tw/?node=search&locale=zh_TW

    1.

    2.

    3. (1)

    (2)(3)(4)(5)

    (6)(7)(8)(9)(10)(11)

    (12)

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    1716

    1.A

    2.B

    3.E

    1.A

    B

    N.N.P.B.

    P.B.

    B.B.

    1

    .

    2

    .

    3

    .

    1

    .

    2

    .

    2.

    LDPE

    3.

    PVC

    1.P

    ET

    6.

    OPS

    5.

    PP

    7.

    POF

    1.PET

    2.

    HDPE

    3.

    PVC

    5.PP

    6.

    PS

    7.PC

    1.

    2.

    6.

    PS

    5.PP

    5.PP

    6.

    HDPE

    PLA

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    3

    3.1

    3.2

    3.3

    3.4

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    3

    3.1

    rice flour

    1

    1.

    2.

    3.

    4.2

    5.

    6.

    50

    7.

    cooked sweet rice flour

    150

    3

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    1063394

    (02)2705-5066 (02)2706-6100

    http://www.wunan.com.tw

    wunanwunan.com. tw

    01068953

    /6

    (04)2223-0891 (04)2223-3549

    /290

    (07)2358-702 (07)2350-236

    20145

    3 50

    . . , 2014.05

    .--

    ISBN 978-957-11-7615-4

    1.

    463.12 103007458

    5BH5