冷冻鱼糜白度值检测数据

冷冻鱼糜白度的检测，通过产品的折射率进行检测，确保其白度能够与食品生产规定的标准要求相符合。白度是评价鱼糜品质的重要指标，一定程度上反映了鱼糜内部的成分含量以及新鲜程度，应严格按照相关标准进行检测，以确保产品的质量。1、样品采集，自生产的冷冻鱼糜抽取若干鱼糜冻块，并标上编号；2、数据采集，将检测仪器校对完成后，放入样本，在显示值稳定后，记录样品折射光线反馈的色度坐标Xn和Yn，分别检测3组；3、数据处理，将检测出的3组数据通过公式W=Yn+800*(0.383-Xn)+1700*（0.331-Yn）求出白度值，再对得出的3组数据求的白度均值；4、数据应用:为生产者提供冷冻鱼糜的白度值，确保冷冻鱼糜的质量和新鲜程度，为消费者提供选择高质量鱼糜的依凭。

Detection of whiteness in frozen surimi is performed using the product's refractive index, to ensure the whiteness meets the standard requirements specified in food production regulatory standards. Whiteness is a critical quality indicator for surimi, as it partially reflects the internal component content and freshness of surimi. Strict detection in accordance with relevant standards is mandatory to guarantee product quality.
1. Sample Collection: Extract multiple frozen surimi blocks from the production batch and label them with unique serial numbers;
2. Data Collection: After calibrating the testing apparatus, place the sample into the instrument. Wait until the displayed reading stabilizes, then record the chromaticity coordinates Xn and Yn of the light reflected/refracted by the sample, and conduct three independent detections;
3. Data Processing: Calculate the whiteness value for each of the three detected datasets using the formula W = Yn + 800*(0.383 - Xn) + 1700*(0.331 - Yn), then compute the average whiteness value across the three sets of calculated whiteness values;
4. Data Application: Provide the whiteness values of frozen surimi to producers to ensure the quality and freshness of the products, and offer consumers a reliable basis for selecting high-quality surimi.

搜集汇总

数据集介绍

特点

该数据集包含冷冻鱼糜的白度值检测数据，共91条，按生产批次更新，用于确保鱼糜质量符合标准。数据采集和处理过程详细，包括样品编号、色度坐标和白度值计算。