鲜猪肉中水分含量的测量不确定度分析评定

The analysis evaluation on measurement uncertainty of moisture content of fresh pork

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,对鲜猪肉水分含量的测量不确定度进行了分析评定。通过建立数学模型,分析了测量过程中引起不确定度的各种因素,得出重复测量是影响鲜猪肉水分含量测量不确定度的主要因素,并计算得出猪肉中水分含量测定结果的扩展不确定度为0. 2%。

According to the direct drying method of GB5009.3 -2016 ＂Food Safety National Stand- ard for Determination of Moisture in Foods＂, the measurement uncertainty of moisture content of fresh pork was conducted to analyze and evaluate. The mathematical model was established, and various factors causing uncertainty in the measurement process were analyzed. It obtained that repeated measurement was the main factor affecting the measurement uncertainty of moisture content of fresh pork, and the expanded uncertainty of measured results of the moisture content in pork was calculated and it was 0.2%.