以偏振光探讨温度对马铃薯淀粉的影响TheInfluence-中华科技大学.PDF

Journal of China University of Science and Technology Vol.42-2010.1 以偏振光探討溫度對馬鈴薯澱粉的影響 The Influence of the Temperature to Potato Starch with the Polarized Light   1 2 3 謝宏榮         盧偉哲         潘欣瑩   Shei Hung-Jung Lu Wei-Jou Pan Xin-Ying 1 中華科技大學機械工程系副教授兼教務長   2 中華科技大學機電光研究所碩士班學生   3 中華科技大學機電光研究所碩士班學生   China University of Science and Technology   摘 要 本文是利用偏振光的原理來檢驗馬鈴薯的澱粉粒，利用馬鈴薯裡的澱粉粒對 不同加熱溫度的變化，來檢驗澱粉粒的變化並找出糊化溫度。由於架設簡易及方 便使用，可做為檢驗澱粉或雙折射特性的一種方法。使用偏光片再用電子顯微鏡 觀察澱粉粒放到水加熱而找到糊化溫度，溫度變化的差異及作用，馬鈴薯與放入 水中加熱後之差異並探討其原理及改變。 關鍵字 ：偏振、電子顯微鏡、雙折射 Abstract This article is examines the potato using the polarized light principle the starch-grains, in use potatos starch-grains to different warming temperature change, to test and identify the changes in starch granule gelatinization temperature. As set up simple and easy to use, tests can be used as birefringence properties of starch or a way to. The use of polarizing film then electron microscopy of starch grains into the water to find heat gelatinization temperature, temperature change differences and the an action, potato and into the water after heating and to explore the differences between theory and change. Key words: Polarization, Electron Microscopy, Doubl