白蝦產品配送新鮮度品質之研究

A Study on Fresh Quality of Distribution Whiteleg Shrimp Product

　　 白蝦是臺灣重要的養殖水產之一，加工過程為了維持鮮度品質通常會使用亞硫酸鹽等食品添加物，其中生鮮白蝦產品生產過程需要加入鹽、冰塊、食品添加物等添加物，若是根據以往使用經驗法則加入，過少會影響產品鮮度品質，因此本研究以南部某冷凍食品公司之白蝦產品為案例，探討維持生鮮白蝦產品鮮度品質的問題。 　　本研究案例之添加物和其成份混合比例有關，屬於混合實驗(Mixture Experiment)，如果使用一般實驗設計(Design of Experiments)進行實驗可能無法得到預期的結果，因為一般實驗設計之反應變數是受到因子水準的影響，而混合實驗之反應變數則是受到成份之間的相對比例影響，因此需要使用混合實驗進行實驗。本研究使用Minitab統計軟體進行混合實驗，分析添加物與實驗
因子對於鮮度品質的影響，根據分析結果，求得適量的添加物比例以確保產品品質，並且導入即時查詢功能，以利根據配送時間等因素即時查詢添加物比例。

關鍵字：白蝦、鮮度品質、實驗設計、混合實驗。

ABSTRACT

　　Litopenaeus vannamei is one of the important aquaculture in Taiwan. In order to maintain the freshness, sulfite and other food additives are required. One of the fresh litopenaeus vannamei needs to add salt, ice and food additives. If using the previous rule of thumb to add less than the required ingredients will affect the freshness. The purpose of this study is to explore the maintaining quality of the fresh litopenaeus vannamei. The additive of this case study is about the mixing ratio and ingredients. It is a mixture experiment. If using design of experiments may not be able to get the desired results, because the reaction of the general design experiments variables are subject to the influence of the factor levels. In addition, the reaction of the mixture experiment variables is subject to the influence of the relative proportions between the ingredients. Therefore, it needs to use the mixture experiment to experiment. This study used the Minitab statistical software to analyze the mixture experiment. Analysis of the additives and experimental factors for the influence of the fresh quality. According to the results of the analysis, the proportion of amount of the additives can be obtained in order to ensure the quality of the product, and use real-time query capabilities based on factors such as delivery time instant query the additives proportion.

Keywords: Litopenaeus vannamei, Fresh Quality, Design of Experiments, Mixture Experiment