干燥失重法检测油辣椒中水分含量的不确定度评定  

Evaluation of Uncertainty in Determination of Moisture Content in Oil Pepper by Weightlessness Drying Method

作　　者：杨波 卢垣宇 YANG Bo;LU Yuanyu(Guizhou Provincial Product Quality Inspection and Testing Institute,Guiyang 550014,China)

机构地区：[1]贵州省产品质量检验检测院,贵州贵阳550014

出　　处：《食品安全导刊》2022年第19期68-70,共3页China Food Safety Magazine

摘　　要：依照《食品安全国家标准食品中水分的测定》(GB 5009.3—2016)中干燥失重法测定油辣椒中水分含量,并进行不确定度分析。通过建立数学模型,对各分量进行不确定度评定。结果表明,A类不确定度u_(A)(X)=0.0109%,B类不确定度为u_(B)(X)=0.0380%,扩展不确定度u(X)=0.079%,包含概率为95%,包含因子k=2。According to GB 5009.3—2016 loss on drying method,the moisture content in oil pepper was determined,and the uncertainty analysis was carried out.By establishing a mathematical model,the uncertainty of each component is evaluated.The results show that the uncertainty of type A is u_(A)(X)=0.0109%,the uncertainty of type B is u_(B)(X)=0.0380%,the expanded uncertainty u(X)=0.079%,the inclusion probability is 95%,include factor k=2.

关 键 词：不确定度 水分含量 干燥失重法 

分 类 号：TS207.3[轻工技术与工程—食品科学]