出厂大米的水分含量检验数据

水分含量是影响大米质量的重要的要素，一旦大米水分含量超标，不仅影响口感更会引发大米霉变。因而，为确保大米不发生霉变，检测出厂大米的水分含量要求严厉控制在必定标准内，维护大米的安全，为企业大米的质量做好把控工作。根据国家标准CB/T1354-2018为检验依据，对一季度的出厂大米进行四次抽样检验，记录称量瓶恒重W0，烘前试样和称量瓶重W1，烘后前试样和称量瓶重W2三个数据，乘以百分比得到水分含量检验结果，得到最后四次抽样大米水分含量的检测数据，求得平均值，结果按有效数字修约规则进行修约，有效位数应与标准中的规定一致。结果若≤14.5，则为合格。四次抽样大米水分含量的检测数据的计算公式如下：大米的水分含量=【（W1-W2）/（W1-W0）】*100。

Moisture content is a critical factor impacting rice quality. Excessive moisture in rice not only compromises its eating texture but also triggers mold contamination. To prevent rice mold spoilage, the moisture content of factory-dispensed rice must be strictly controlled within specified limits, ensuring food safety and upholding the quality standards of enterprise-produced rice.

Per the national standard GB/T 1354-2018 as the inspection baseline, four sampling inspections were conducted on the rice batches released in the first quarter. Three critical measurements were recorded: the constant mass of the weighing bottle (W0), the total mass of the pre-drying sample plus the weighing bottle (W1), and the total mass of the post-drying sample plus the weighing bottle (W2). The moisture content was calculated as a percentage via the following formula:
Moisture content of rice = [(W1 - W2) / (W1 - W0)] × 100

The moisture test results from the four sampling batches were compiled, and their arithmetic mean was computed. The mean value was rounded in accordance with the significant digit rounding rules, with the number of significant digits matching the requirements specified in the standard. A rice sample is classified as qualified if its moisture content is ≤ 14.5.

搜集汇总

数据集介绍

特点

该数据集记录了出厂大米的水分含量检验数据，包括批次、产品类型、称量瓶恒重、烘前试样和称量瓶重、烘后试样和称量瓶重等字段，以及检验结果、平均值、技术指标和结论。数据规模为34条，更新频次为每季度更新，应用场景为确保大米不发生霉变，检测出厂大米的水分含量要求严格控制在标准内。