摘要
目的评定直接干燥法测定锅巴中水分含量的不确定度。方法依据GB5009.3-2016《食品安全国家标准食品中水分的测定》第一法直接干燥法和JJF1059.2-2012《测量不确定度评定与表示》对锅巴中的水分进行测定,建立了不确定度的数学模型,对不确定度的来源进行了全面分析,通过计算得到扩展不确定度。结果在锅巴的水分含量的测定中,当样品的水分含量为2.42 g/100 g时,其扩展不确定度为0.019%(k=2),结果表示为(2.42±0.019)%,(k=2)。结论用直接干燥法进行测量时,主要不确定度来源于重复性测量,其次为干燥箱温度和天平称量,通过降低可控不确定度来提高测量结果的准确度,该质量控制手段可用于合理的体现测量结果的可靠程度。
Objective To evaluate the uncertainty of determination of moisture content in rice crust by direct drying method.Methods According to the first method of GB 5009.3-2016 National food safety standard-Determination of water in food,the direct drying method and JJF1059.2-2012 Evaluation and representation of measurement uncertainty,the water in the pot bar was determined.The mathematical model of uncertainty was established,the source of uncertainty is analyzed comprehensively,and the extended uncertainty is obtained by calculation.Results In the determination of the water content of the crust,when the water content of the sample was 2.42 g/100 g,its extended uncertainty was 0.019%(k=2),and the result was(2.42±0.019)%,(k=2).Conclusion When measuring with direct drying method,the main uncertainty comes from repeatability measurement,followed by drying chamber temperature and balance weighing.By reducing controllable uncertainty,the accuracy of measurement results can be improved.This quality control means can be used to reasonably reflect the reliability of measurement results.
作者
王静
张岭晨
于金萍
刘建洋
张子臣
WANG Jing;ZHANG Ling-Chen;YU Jin-Ping;LIU Jian-Yang;ZHANG Zi-Chen(Shandong Standard Inspection Technology Co.,Ltd.,Jinan 250100,China)
出处
《食品安全质量检测学报》
CAS
2020年第18期6469-6474,共6页
Journal of Food Safety and Quality
关键词
锅巴
水分
数学模型
不确定度
评定
rice crust
moisture
mathematical model
uncertainty
assessment
