超声波杀菌技术在本科生实验课中的应用  

Application of Ultrasonic Sterilization Technology in Undergraduate Experimental Course

作　　者：刘丽艳[1] 赵玮[1] 吴虹[1] 娄文勇[1] 张喜梅[1] LIU Liyan;ZHAO Wei;WU Hong;LOU Wenyong;ZHANG Ximei(Experimental Teaching Demonstration Center for Light Chemical Engineering and Food Science,School of Food Science and Engineering,South China University of Technology,Guangzhou Guangdong 510640,China)

机构地区：[1]华南理工大学轻工与食品实验教学中心,食品科学与工程学院,广东广州510640

出　　处：《农业工程》2020年第10期96-99,共4页AGRICULTURAL ENGINEERING

基　　金：华南理工大学教学研究与改革项目(项目编号:C9203060)。

摘　　要：介绍了超声波杀菌技术在本科实验教学中的应用,设计了超声处理时间和声强影响细菌存活率的实验。教学内容紧跟科技及社会发展,所涵盖知识点多,涉及微生物实验基本操作单元全面,是现有食品微生物学实验课程的有益补充。通过更新实验项目,完善教学方法并提出相对应的评价标准,逐步构建多层次的实验课程体系,对培养创新型人才和创业型人才具有重要意义。Application of ultrasonic sterilization technology in undergraduate experimental teaching was introduced,and experiment of ultrasonic treatment time and sound intensity affecting survival rate of bacteria was designed.This experimental project is close to industrial production,covers many knowledge points,involves basic operation unit of microbial experiment,and is a useful supplement to existing food microbiology experiment course.It is of great significance to cultivate innovative and entrepreneurial talents by updating experimental projects,improving teaching methods and putting forward corresponding evaluation standards,and gradually building a multi-level experimental curriculum system.

关 键 词：食品微生物学实验 超声波杀菌 实验设计 评价标准 

分 类 号：G642.0[文化科学—高等教育学]