食品工程
食品工程
식품공정
FOOD ENGINEERING
2009年
2期
60-62
,共3页
乳粉%酸度%不确定度
乳粉%痠度%不確定度
유분%산도%불학정도
milk powder%acidity%uncertainty
通过建立采用GB/T 5009.46-2003乳制品酸度测定的不确定度评定的数学模型,对检测过程中引入的不确定度进行了分类和量化,较为全面的评定了各个不确定度分量,并提出了应用该方法检测的不确定度评定结果.
通過建立採用GB/T 5009.46-2003乳製品痠度測定的不確定度評定的數學模型,對檢測過程中引入的不確定度進行瞭分類和量化,較為全麵的評定瞭各箇不確定度分量,併提齣瞭應用該方法檢測的不確定度評定結果.
통과건립채용GB/T 5009.46-2003유제품산도측정적불학정도평정적수학모형,대검측과정중인입적불학정도진행료분류화양화,교위전면적평정료각개불학정도분량,병제출료응용해방법검측적불학정도평정결과.
A mathematical uncertainty evaluation mode of determination of milk acidity was established by GB /T 5009.46. Each componets of uncertainty was calculat-ed and classified and the combined uncertainty was then finally obtained by synthesizing the uncertainties of vari-ous component variables. The uncertainty evaluation re-sult by the application of this method was put forward.
