What are the Different Types of Food Science Experiments?
"Food Science Experimental Technology" edited by Jing Siqun focuses on the experimental technology and methods of food science and engineering majors, simulates the scientific research process, organizes the teaching content in a modular manner, and changes the experimental content based on theoretical courses to graduates of the major. The specifications require expertise to determine the content of the experiment.
Food Science Experiment Technology
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- "Food Science Experimental Technology" edited by Jing Siqun focuses on the experimental technology and methods of food science and engineering majors, simulates the scientific research process, organizes the teaching content in a modular manner, and changes the experimental content based on theoretical courses to graduates of the major. The specifications require expertise to determine the content of the experiment. Integrate professional foundations and professional experiments such as microbiology, biochemistry, food chemistry, food analysis, food technology principles, food technology into: food biotechnology basics-food science series of experimental technologies (1), food technology principles ... Food science series of experimental techniques (2), food processing-food science series of experimental techniques (3) and food analysis-food science series of experimental techniques (4). Each part is a new pyramid-shaped independent experimental teaching system including three levels of "verification", "comprehensive" and "design research". The new system adopts the "independent course setting" model, which starts from the third semester and ends at the seventh semester. From the second grade to the graduation thesis (design), students benefit from the construction and reform of the new experimental system. In order to realize the zero distance between professional experimental teaching and the application of social vocational skills and the application of food laws and regulations, apply what they have learned, and improve the employment competitiveness of students. During the compilation of "Food Science Experiment Technology", the content of design experiments was highlighted. With the characteristics of regional economic development, the detailed inspection rules for various food production licenses promulgated by National Quality Supervision and Inspection Commission [200 (4] 557] are attached to the experimental content as a knowledge extension.
- Book title
- Food Science Experiment Technology
- Publishing house
- Xi'an Jiaotong University Press
- Pages
- 413 pages
- Open
- 16
- Brand
- Xi'an Jiaotong University Press
- Author
- Jing Siqun
- Publication date
- December 20, 2012
- Language
- Simplified Chinese
- ISBN
- 9787560545974
- "Food Science Experimental Technology" edited by Jing Siqun focuses on the experimental technology and methods of food science and engineering majors, simulates the scientific research process, organizes the teaching content in a modular manner, and changes the experimental content based on theoretical courses to graduates of the major. The specifications require expertise to determine the content of the experiment.
- Introduction to the basic requirements of the experiment The first food biotechnology basic experimental food science series of experiments (1)
Module 1 General Technology Introduction Technology 1 Preparation Technology of Biological Macromolecules 2 Optical Microscopy Technology 3 Centrifugation Technology 4 Spectral Analysis Technology 5 Chromatography Technology 6 High Performance Liquid Chromatography Technology 7 PCR Technology 8 Disinfection, Sterilization and No Bacterial operation technology and technology IX Cultivation technology module II Validation experiment Experiment 1 Extraction and content determination of protein Experiment 2 Properties of protein 1 Isoelectric point, precipitation and denaturation experiment 3 Extraction, separation and purification of yeast invertase and property identification experiment 4 Determination of N-terminal amino acid by DNs Cl method. Determination of relative molecular mass of protein by five gel filtration chromatography (Mr)
Experiment 6 Qualitative experiment of amino transfer reaction Experiment 7 Preparation and sterilization of culture medium (1), Microbiological examination of experimental environment and human surface, Microbial specimen observation Experiment 8 Preparation and sterilization of culture medium (2), Bacterial morphology Observation (1) (Gram stain)
Experimental nine colony preparation, bacterial morphological observation (2) (capsule staining, spore staining)
Experiment 10 Morphological observation of actinomycetes and molds Identification of dead and live cells of yeast Direct micro-counting experiment Eleven species preservation module Three comprehensive experimental experiments Twelve yeast RNA extraction and component identification experiment Thirteen vitamin c extraction and content Experiments on the determination of influencing factors and the preservation rate in food processing. Fourteen. The determination of the total number of bacteria and coliforms in food. Module four. Designing experimental experiments. The effects of external factors on enzyme activity. Effects of Factors on Enzyme Activity Experiments 16. Examination of Bacteria in Milk 16 Experiments of Bacterial Phase Change in Cow's Milk During Natural Fermentation and Runaway Process 18 Effects of Chemical Factors on Microorganisms Second Principles of Food Technology Experiments Food Science Series Experiments (2)
Module 1 Validation experiment 1 Non-enzymatic browning experiment 2 Blanching effect experiment 3 Effect of pH and phosphate on meat protein hydration experiment 4 Determination of sH and SS groups in soy milk protein Experiment 5 A degree of starch a Determining experiment six Determination of fat peroxide value and acid value and safety evaluation of oil and fat experiment Seven factors affecting the reaction rate of Maillard experiment eight freeze experiment one low temperature treatment and preservation experiment of bean and chili nine nine sensory experiment (one)-difference test Experiment ten sensory experiments (two)-scale and category test method experiment eleven sensory experiments (two or three)-analysis or descriptive test method experiment twelve pomegranate jam making module two comprehensive experiment experiment thirteen food colloid experiment Fourteen Factors Influencing Enzymatic Browning and Control Methods Experiments Fifteen Processing Experiments of Dehydrated Onion Slices Sixteen Production Experiments of Smoked Horse Sausage 17 Determination of Anthocyanins in Grape Skin and Study of Stability Module Three Design Research Experimental experiment 18 Vegetable pickling experiment Experiment 19 Determination of polyphenols in pomegranate peel and research on extraction technology Experiment 20 Preparation of characteristic preserved fruits Food Science Experiments (3)
Module 1 Validation Experiment Experiment 1 Canned Food Canned and Empty Can Inspection Experiment 2 Almond Dew Making Ding Yi Experiment 3 Bread Making Process Experiment 4 Cookie Making Process Experiment 5 Cake Making IT Art Experiment Six Canned Fruit Fruit Making Experiment 7 Raw juice peeled whole tomato canned production module II Comprehensive experimental experiment 8 Featured ice cream production experiment Nine milk inspection and sour milk production module III Design research experiment Ten Fruit and vegetable juice beverage formula design and production experiment 11 Plant protein beverage production experiment twelve tomato sauce recipe design and production fourth food analysis experiment food science series experiment (4)
Module 1 Validation Experiment Experiment 1 Determination of Relative Density Experiment 2 Determination of Moisture Experiment 3 Determination of Crude Ash (Dry Ashing Method)
Experiment four Determination of total acid Experiment five Determination of tin in food Experiment six Determination of lead in food Dithizone colorimetric experiment Experiment seven Determination of total mercury in food Experiment eight Determination of copper element Experiment nine Determination of calcium in food Determination of zinc in ten foods. Determination of synthetic pigments in beverages (thin layer chromatography).
Experiment twelve determination of sorbic acid and benzoic acid Module two comprehensive experiment experiment thirteen determination of lycopene in tomato products experiment fourteen determination of reducing sugar experiment fifteen determination of total sugar content in sweetened condensed milk experiment sixteen crude fat Determination-Soxhlet extraction method. Seventeen. Determination of sulfur dioxide (sOz) in food.-Pararosaniline hydrochloride colorimetric method. Eighteen. Determination of starch in food. Nineteen. Determination of nitrite in meat. Module three design Research Experiments Physical and Chemical Analysis Experiments of Twenty Canned Foods Determination of 3,4 Benzopyrene in Roasted Meat and Analysis of Factors Affecting Their Contents Appendix III Preparation of Indicators and Finger Liquids Appendix IV Orthogonal Experiment Design Appendix V Microbial Experiment Sampling Appendix VI Basic Knowledge of Food Testing