食品分析类教材中增加浊度测定内容的建议及理论和实验教学实施探索

A Suggestion of Adding Content of Turbidity Determination in Food Analysis-Related Textbooks and Teaching Exploration of Theory and Experimental Curriculum

在食品工业领域,浊度测定方法是保障饮用水、啤酒和葡萄酒等产品质量安全的重要技术支撑。然而目前我国食品分析类教材中缺乏浊度测定的相关内容,导致大部分院校食品类专业缺乏浊度测定的理论和实验教学。针对这一现象,提出了在食品分析类教材中增加浊度测定相关内容的建议。同时初步整理了浊度测定的理论教学内容,设计开发了光散射法测定啤酒和饮用水浊度的教学实验,并在食品科学与工程专业部分志愿学生中开展了理论和实验教学探索。食品分析类教材中浊度测定内容的增加及相关理论和实验教学的开展有助于拓宽学生知识面,夯实学生专业基础,促进教育与产业的联系。

In food industry, the turbidity measurement method plays a crucial role in quality safety of drinking water, beer, and wine. However, almost all food analysis-related textbooks lack the content of determination of turbidity currently. Herein, we propose to add the content of turbidity determination in food analysis-related textbooks. Meanwhile, the teaching content of turbidity measurement is summarized and the teaching experiment of the determination of turbidity of beer and drinking water by nephelometry is designed. The teaching exploration of theory and experimental curriculum was performed in some college student volunteers majoring in food science and engineering. A pretty good teaching effect was obtained. The addition of turbidity determination in food analysis-related textbooks and the development of related teaching experiment are of great significance to broaden professional knowledge of students majoring in food and promote the connection between education and food industry.