辣椒片被視為一種低濕度、食用前不需加熱的食品，在包裝販售前必須經過殺菌處理，然而現行用於乾燥香料的加工技術經常有一些缺點，因此食品工業積極尋找合適的香料加工技術。本研究旨在探討組合常壓非熱噴射電漿與紫外光處理，對於辣椒片的殺菌效果且避免影響品質。紫外光殺菌能力受限於穿透力，而電漿是一種新興的加工技術，電漿與紫外光皆為非熱且不需添加水分的技術。處理參數中，電漿操作電壓為85V、空氣流量為18 L/min，處理時間為0、1、2、4、8分鐘，紫外光強度為3420±100 µW/cm^2，照射時間為0、5、15、30分鐘，以及組合兩者處理。結果顯示，最適條件電漿4分鐘組合紫外光30分鐘，減少約0.90 log CFU/g的金黃色葡萄球菌（Staphylococcus aureus）及0.93 log CFU/g的腸道沙門氏菌（Salmonella enterica），二者組合處理比單獨紫外光或電漿殺菌效果佳。而且色差（ΔE*）值最多只達到4.37，僅達肉眼可辨之輕微變化；可萃取天然色素含量與控制組相比無顯著差異，但辣椒素含量由0.30下降至0.26 g/kg。所以，綜合所述電漿配合紫外光之殺菌技術具有應用於辣椒片殺菌之潛能，且辣椒片品質沒有明顯改變。

Red pepper flakes are considered a low-moisture food that does not need to be heated before consumption, they must be sterilized before on the market. However, current processing techniques for dried spices often have some disadvantages. The food industry actively searches for suitable spice processing techniques. This study aimed to investigate microbial inactivation effect of the combination of non-thermal atmospheric plasma jet and ultraviolet light treatment on crushed red pepper without affecting the quality. The sterilizing ability of ultraviolet light is limited by penetrating power. Plasma is a new processing technology. Both plasma and ultraviolet light are non-thermal and do not need to add water. Parameters of treatments were as follows: plasma voltage was 85 V, flow rate (18 L/min), and processing time 0, 1, 2, 4, 8 minutes, and ultraviolet light intensity (3420 ± 100 µW/cm^2), irradiation time 0, 5, 15, and 30 minutes, and a combination of both treatments. As the results, plasma for 4 minutes combined with UV light for 30 minutes in optimal conditions reduces Staphylococcus aureus by 0.90 log CFU/g and Salmonella enterica by 0.93 log CFU/g, the effect of combined treatments was better than ultraviolet light or plasma sterilization alone. Moreover, the color difference (ΔE*) value can only be up to 4.37, which is only slightly variable to the naked eye. There was no significant difference in extractable natural pigment content compared with the control group, but capsaicin content decreased from 0.30 to 0.26 g/kg. Therefore, the combination of plasma and ultraviolet light technology can achieve effect of the microbial inactivation in crushed red pepper with minimal impact on quality.