对乳粉中脂肪含量不确定度的评定

Evalution on Uncertainty of the Fat Content of Milk Powder

对乳粉中脂肪含量进行不确定度的评定,建立不确定度评定程序和方法。依据GB 5413.3-2010《食品安全国家标准婴幼儿食品和乳品中脂肪的测定》建立数学模型,进行不确定度的计算并合成不确定度。找出了影响乳粉中脂肪含量的主要因素,分析了不确定度分量的主要来源,并对结果予以讨论。评定程序和方法符合规范要求,适用于同类型试验不确定度评定。

The uncertainty ol the tat content ot milk powder is evaluated, and the procedure and method of uncertainty evaluation are established. According to GB 5413.3-2010 to calculate and synthesize the uncertainty, the mathematical model is established. The primary factors which influenced the fat content of milk powder are found. The main origin of the uncertainty is analyzed and generalized, the results are discussed. The procedure and method of evaluation which confurm to the standard requirements are applied to similar experiments on uncertainty evaluation.