茶多酚干燥减失后的水分含量检测数据

食品中水分含量超标，不仅影响口感更会引发霉变。因此对茶多酚干燥减失后的水分含量进行检测，判断产品中水分含量是否超标具有重要意义，有利于保证食品安全。1.数据采集:采集样品编号、检测项目、检测值等信息;2.茶多酚干燥减失后的水分含量检测:通过对样品进行检测获得试样和烘皿干燥前的质量m1、试样和烘皿干燥后的质量m2、烘皿的质量m3等相关数据，通过公式计算样品干燥减失后的水分含量，计算公式为：水分含量=（m1-m2）/（m1-m3）*100%;3.数据处理:筛选茶多酚中水分含量的检测结果，用于评估食品安全性，使用COUNT、COUNTIF、IF函数，判断是否超出上限，计算符合规定的次数，由此可计算合格率。水分合格率=符合规定次数/检测总数*100%；4.数据应用: 水分含量超标问题项检测结果可以作为判断食品安全性评价依据，为监管部门靶向监管提供技术支撑。

Excessive moisture content in food not only deteriorates sensory quality but also induces mold growth. Therefore, detecting the moisture content of tea polyphenols after drying loss and judging whether the product's moisture content exceeds the standard are of great significance, which is conducive to ensuring food safety. 1. Data Collection: Collect information such as sample number, detection items, and detection values. 2. Detection of Moisture Content After Drying Loss of Tea Polyphenols: Obtain relevant data including the mass of the sample and weighing dish before drying (m1), the mass of the sample and weighing dish after drying (m2), and the mass of the weighing dish alone (m3) via sample testing, then calculate the moisture content of the sample after drying loss with the following formula: Moisture content = (m1 - m2)/(m1 - m3) * 100%. 3. Data Processing: Screen the detection results of moisture content in tea polyphenols for food safety assessment. Use functions such as COUNT, COUNTIF and IF to determine whether the moisture content exceeds the upper limit, calculate the number of qualified samples, and then obtain the qualified rate as: Qualified rate = (Number of qualified samples / Total number of detections) * 100%. 4. Data Application: The detection results of items with excessive moisture content can serve as a basis for food safety evaluation, providing technical support for targeted supervision by regulatory authorities.

搜集汇总

数据集介绍

特点

该数据集包含95条茶多酚干燥减失后的水分含量检测数据，涵盖样品编号、性状、操作温度、干燥前后的质量、水分含量等信息。通过公式计算水分含量，并判断是否符合规定，用于评估食品安全性。数据更新频次为按需更新，主要应用于食品中水分含量的检测，以确保食品安全。