油炸豆腐干过氧化值安全评价检测数据

过氧化值（以脂肪计）主要反映食品中油脂是否氧化变质，食用过氧化值超标的食品，可能导致肠胃不适、腹泻等症状。数据主要用于监测本公司油炸豆腐干过氧化值的情况，通过检测数据，可以对油炸豆腐干中过氧化值含量行安全性评价，对于不合格产品进行原因查找，改进相关生产工艺流程，避免因油炸豆腐干本身的过氧化值含量超标导致的食品安全问题。1、样品来源：本项目抽检的油炸豆腐干全部来源于公司出厂销售的产品。 2、数据检测：根据GB5009.227-2016第一法，对油炸豆腐干进行检测获取相关数据。 3、数据判定：过氧化值的计算，x=C x (V-V0) x0.1269 x 100/m。X为试样过氧化值含量，单位为g/100g；C为标准溶液浓度，单位为mol/L；V0为空白消耗标液体积，单位为mL；V为试样消耗标液体积，单位为mL；m为称样量，单位为g。油炸豆腐干中过氧化值标准要求为≤0.25g/100g，超过则判定该批次不合格。 4、数据应用：通过抽检数据分析研判，我们可以判断油炸豆腐干中的过氧化值是否符合安全标准，避免因产品本身的过氧化值含量超标导致的食品安全问题。

Peroxide value (calculated based on fat content) mainly reflects whether the fats and oils in food have undergone oxidative deterioration. Consuming food with excessive peroxide value may cause symptoms such as gastrointestinal discomfort and diarrhea. This dataset is primarily used to monitor the peroxide level of fried dried bean curd produced by our company. Through the test data, safety assessment can be carried out for the peroxide value content in fried dried bean curd, root causes can be identified for unqualified products, and relevant production processes can be improved, so as to avoid food safety issues caused by excessive peroxide value in fried dried bean curd itself.
1. Sample Source: All fried dried bean curd samples selected for sampling inspection in this project are from the products manufactured and sold by our company.
2. Data Testing: Relevant data is obtained by testing fried dried bean curd according to the first method specified in GB 5009.227-2016.
3. Data Judgment: The peroxide value is calculated using the formula: x = C × (V - V0) × 0.1269 × 100/m. Where: X refers to the peroxide value content of the test sample, with the unit of g/100g; C is the concentration of the standard solution, with the unit of mol/L; V0 is the volume of standard solution consumed in the blank test, with the unit of mL; V is the volume of standard solution consumed by the test sample, with the unit of mL; m is the weight of the sampled sample, with the unit of g. The standard requirement for peroxide value in fried dried bean curd is ≤0.25 g/100g, and batches exceeding this limit are judged as unqualified.
4. Data Application: Through the analysis and evaluation of sampling test data, we can determine whether the peroxide value in fried dried bean curd meets the safety standards, thereby avoiding food safety problems caused by excessive peroxide value in the products themselves.

搜集汇总

数据集介绍

特点

该数据集包含130条油炸豆腐干的过氧化值检测数据，用于评估食品安全。数据每季度更新，通过特定算法计算过氧化值，确保产品符合安全标准。