直接干燥法测定牛肉中水分含量的不确定度评定

目的为确定直接干燥法测定牛肉中水分含量的不确定度,并建立完善的该法测量水分含量的不确定度评定方法。方法利用GB 5009.3-2010《食品中水分的测定》中常压直接加热干燥法对牛肉中的水分进行了反复测量与评定。实验中,通过建立相应的数学模型对该水分含量测量的不确定度主要来源进行系统计算,分析。结果该法测定牛肉水分含量的扩展不确定度为u=0.35%（k=2）。结论测量重复性引入的A类不确定度对水分含量测量结果不确定度的贡献要比B类不确定度大。

Evaluation of uncertainty in determination of moisture content in beef by direct drying method

[Objective]To attain the uncertainty in determination of moisture content in beef by direct drying method,establish a perfect evaluation method of uncertainty.[Methods]Based on the atmospheric pressure direct drying method from the Determination of moisture in foods（ GB 5009. 3-2010）,the repeated measurement and evaluation of the moisture content in beef were performed. The main sources of the uncertainty were calculated and analyzed by establishing the related mathematical model.[Results]The expanded uncertainty of this method in determination of moisture content in beef was as follows： u = 0. 35%（ k = 2）. [Conclusion] The type A uncertainty introduced by measurement repeatability makes a greater contribution to the uncertainty of this method in determination of moisture content than type B uncertainty.