| 基于交叉融合的综合实验设计在食品感官教学中的应用 |
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| 引用本文： | 杨丽,戚穗坚,张琳,李丹丹.基于交叉融合的综合实验设计在食品感官教学中的应用[J].农业工程,2022,12(6):122-125. |
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| 作者姓名： | 杨丽 戚穗坚 张琳 李丹丹 |
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| 作者单位： | 1.华南理工大学轻工与食品国家级实验教学示范中心，广东 广州 510640 |
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| 基金项目： | 华南理工大学探索性实验项目(C9202280) |
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| 摘 要： | 以食品感官教学为例，阐述了基于交叉融合的综合实验设计的应用。整合利用学科交叉知识、融合设计成综合实验，学生自己制作样品、制定产品的感官评价指标，并对配方不同的产品进行质量感官评定，采用方差分析法给出品评结果，判断试样和品评员之间显著性差异情况。实验内容涉及面广、涵盖知识点多，经过几届学生的实践，学生的综合能力得以提升，且教学效果反馈良好，学生认可度高。
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| 关 键 词： | 食品感官分析 感官评价指标 品评员 方差分析 |
| 收稿时间： | 2021/12/6 0:00:00 |
| 修稿时间： | 2021/12/6 0:00:00 |
Application of Comprehensive Experimental Design in Food Sensory Analysis Based on Multidisciplinary Cross |
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| YANG Li,QI Suijian,ZHANG Lin and LI Dandan.Application of Comprehensive Experimental Design in Food Sensory Analysis Based on Multidisciplinary Cross[J].Agricultural Engineering,2022,12(6):122-125. |
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| Authors: | YANG Li QI Suijian ZHANG Lin and LI Dandan |
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| Institution: | 1.National Demonstration Center for Experimental Light Industry and Food Education， South China University of Technology，Guangzhou Guangdong 510640，China2.School of Food Science and Engineering，South China University of Technology，Guangzhou Guangdong 510640，China |
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| Abstract: | Taking food sensory teaching as an example, this paper focused on the application of comprehensive experimental design based on multidisciplinary cross. Utilizing interdisciplinary knowledge, comprehensive experiment was designed. Sensory evaluation index and samples were developing, quality sensory was evaluated for the formula of several different product, and variance analysis was used to judge the significant difference between sample and tasting member. The experimental project contains more contents and more knowledge. After several years of practical teaching, the design of experiment was highly recognized by students, whose comprehensive ability was improved, and its teaching effect is good. |
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| Keywords: | Sensory analysis of food Sensory evaluation index Tasting member Variance analysis |
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