水分活度仪校准方法
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摘要
探讨水分活度仪的计量特性和校准方法。校准项目主要包括外观、温度示值误差、温度稳定性、示值误差、重复性、响应时间。在分析校准试验数据的基础上,提出了校准项目的性能指标:温度示值误差在±1℃之内,温度稳定性在±1.5℃之内,示值误差在±0.05之内,重复性不大于3%,响应时间在30min之内。用该方法可对影响仪器性能的参数进行综合评价,确认各项性能指标是否控制在合理范围内,保证水分活度仪性能正常。
The metrological characteristics and calibration method of the water activity meter were introduced. The calibration items mainly included appearance,temperature indication error,temperature stability,indication error,repeatability and stability. By analyzing the experimental data,technical specifications of calibration items were put forward as follows: the temperature indication error was within ±1℃,the temperature stability was within ±1.5℃,the indication error was within ±0.05,the repeatability was not more than 3%,and the response time was within 30 min. According to the calibration method, parameters of water activity meter can be evaluated comprehensively. The performance of the instrument can be controlled within reasonable range to ensure that the performance of the water activity meter is normal.
The metrological characteristics and calibration method of the water activity meter were introduced. The calibration items mainly included appearance,temperature indication error,temperature stability,indication error,repeatability and stability. By analyzing the experimental data,technical specifications of calibration items were put forward as follows: the temperature indication error was within ±1℃,the temperature stability was within ±1.5℃,the indication error was within ±0.05,the repeatability was not more than 3%,and the response time was within 30 min. According to the calibration method, parameters of water activity meter can be evaluated comprehensively. The performance of the instrument can be controlled within reasonable range to ensure that the performance of the water activity meter is normal.
引文
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[7]FDA,CFR.Water activity and government regulations,application note[M].Washington:U S Government Printing Office,1998.
[8]TROLLER J A,CHRISTIAN J HB.Water activity and food[M].New York:Academic Press,1978.
[9]张宝铭.气相色谱法分析气体,液体,固体中的水分[J].齐鲁石油化工,1987(4):10-12.
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[11]高兴国,陈家德,田虹.扩散法测试水分活度误差产生的影响因素分析[J].食品安全质量检测学报,2012(3):212-215.
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[13]柯仁楷,黄兴海.平衡相对湿度ERH原理在水分活度测量中的应用[J].中国食品添加剂,2005(6):119-122.
[14]JJG 658-2010烘干法水分测定仪检定规程[S].
[15]JJG 1044-2008卡尔.费休库仑法微量水分测定仪检定规程[S].
[16]GB 5009.238-2016食品水分活度的测定[S].
[2]霍冰洋,苑帅,张曼,等.金黄色葡萄球菌肠毒素B检测方法的研究进展[J].食品安全质量检测学报,2018,9(9):2 049-2 055.
[3]LABUZA T P.Properties of water as related to the keeping quality of foods[C]//International congress of food science and technology proceedings,1971.
[4]谢明勇,胡晓波,王远兴.食品化学[M].北京:化学工业出版社,2011.
[5]谢笔钧.食品化学[M].北京:科学出版社,2011.
[6]曹玉兰.水分活性对控制食品安全和质量的稳定作用[J].食品研究与开发,2006,27(4):165-166.
[7]FDA,CFR.Water activity and government regulations,application note[M].Washington:U S Government Printing Office,1998.
[8]TROLLER J A,CHRISTIAN J HB.Water activity and food[M].New York:Academic Press,1978.
[9]张宝铭.气相色谱法分析气体,液体,固体中的水分[J].齐鲁石油化工,1987(4):10-12.
[10]王荣民,顾春风.溶剂萃取-气相色谱法及卡尔·费休法测定Aw值的探讨[J].粮食储藏,1986(1):51-55.
[11]高兴国,陈家德,田虹.扩散法测试水分活度误差产生的影响因素分析[J].食品安全质量检测学报,2012(3):212-215.
[12]RAO M A,RIZVI S S.Engineering Properties of Foods[M].2nd ed.New York:M arcel Dekker Inc,1995.
[13]柯仁楷,黄兴海.平衡相对湿度ERH原理在水分活度测量中的应用[J].中国食品添加剂,2005(6):119-122.
[14]JJG 658-2010烘干法水分测定仪检定规程[S].
[15]JJG 1044-2008卡尔.费休库仑法微量水分测定仪检定规程[S].
[16]GB 5009.238-2016食品水分活度的测定[S].