油炸豆皮以聚乙烯袋包裝分別貯存於4.degree.C、25.degree.C及37.degree.C。結果顯示貯存於25.degree.C,6週之樣品,其TBA值、顏色及品評分數皆與新鮮者具顯著性差異,且經貯存14週之油炸豆皮之黴菌數為5.8* 10/sup 6/(cfu/g)。以近紅外線光譜技術建立之品質分析模式,經可性度測試結果顯示,可有效的區別品質較差之油炸豆皮產品。 The fried-topie, packed with polyethylene bag, incubated at 4, 25, and 37.degree.C, respectively. Samples stored at 25.degree.C for 6 weeks were found that the TBA (thiobarbituric acid) value, color and sensory score was significant different with fresh samples. Furthermore, the samples stored for 16 weeks were found the number of mold was 5.8*10/sup 6/(cfu/g). Evaluation model using near infrared spectroscopy (NIRS) were developed for the quality of stored fried-topie samples. Simulation experiments demonstrated that model were able to identify the sample quality. Statistical analysis suggested that models could be used as a rapid analytical technique for assessment of commercial fried-topie products.
