摘要
评定差示扫描量热法测定玉米淀粉糊化温度的不确定度。按照JJF1059-2012《测量不确定度评定与表示》,对各影响因素的不确定度进行计算和评定。结果表明仪器温度示值和仪器校正标准值引入的不确定分量是影响结果扩展不确定度的主要来源。当取置信概率95%,k=2.18,得DSC法测定玉米淀粉糊化温度的初始温度为65.63±0.264℃,峰值温度为71.52±0.296℃。
To evaluate the uncertainty of gelatinization temperature of corn starch by DCS, JJF1059-2012 was used, the uncertainty factors were analyzed and calculated. The results showed that the uncertainties of the instrument temperature value and instrument calibration standard value were the main sources of U （X）. The initial temperature of corn starch gelatinization detected by DSC was 65.63 ± 0.264℃, and the peak temperature was 71.52 ± 0.296℃ with the confidence probability of 95% and K of 2.18.
出处
《中国食品添加剂》
北大核心
2017年第7期160-162,共3页
China Food Additives
基金
吉林省教育厅"十二五"科学技术研究项目(2014439)
