摘要
本文对小麦粉总灰分进行测定,依据JJF 1059.1-2012《测量不确定度评定与表示》和GB/T 27411-2012《检测实验室中常用不确定度评定方法与表示》两个不确定度相关标准分析小麦粉总灰分测定的不确定度来源,建立数学模型,计算各不确定度分量,计算得出小麦粉总灰分的扩展不确定度为(0.38±0.034)g/100 g(k=2)。
In this paper, the total ash content of wheat flour was determined. According to JJF 1059.1-2012 "Evaluation and Expression of Uncertainty in Measurement" and GB/T 27411-2012 "Evaluation Methods and Expression of Uncertainty Commonly Used in Testing Laboratories", the sources of uncertainty in the determination of total ash content of wheat flour were analyzed, mathematical models were established, each uncertainty component was calculated, and the expanded uncertainty of total ash content of wheat flour was(0.38±0.034)g/100 g(k=2).
作者
张扬
张良东
汤有宏
Zhang Yang;Zhang Liangdong;Tang Youhong(Anhui Gujing Gongjiu Co.,Ltd.,Bozhou 236820,China;Anhui Solid-state Fermentation of Engineering Technology Research Center,Bozhou 236820,China)
出处
《现代食品》
2020年第8期185-187,共3页
Modern Food
关键词
小麦粉
总灰分
不确定度
Wheat flour
Total ash
Uncertainty
作者简介
张扬(1991-),女,本科,助理工程师,研究方向为食品。
