ISO 12099:2017 gives guidelines for the determination by near infrared spectroscopy of constituents such as moisture, fat, protein, starch and crude fibre and parameters such as digestibility in animal feeding stuffs, cereals and milled cereal products. The determinations are based on spectrometric measurement in the near infrared spectral region.
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
Sisällysluettelo
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Calibration and initial validation
6.1 General
6.2 Reference methods
6.3 Outliers
6.4 Validation of calibration models
6.5 Changes in measuring and instrument conditions
7 Statistics for performance measurement
7.1 General
7.2 Plot the results
7.3 Bias
7.4 Root mean square error of prediction (sRMSEP)
7.5 Standard error of prediction (sSEP)
7.6 Slope
8 Sampling
9 Procedure
9.1 Preparation of test sample
9.2 Measurement
9.3 Evaluation of result
10 Checking instrument stability
10.1 Control sample
10.2 Instrument diagnostics
10.3 Instruments in a network
11 Running performance check of calibration
11.1 General
11.2 Control charts using the difference between reference and NIR results
12 Precision and accuracy
12.1 Repeatability
12.2 Reproducibility
12.3 Accuracy
12.4 Uncertainty
13 Test report
Annex A Guidelines for specific NIR standards (informative)
Annex B Examples of outliers and control charts (informative)
Annex C Supplementary terms and definitions (informative)