ASTM E1870-2004 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film《从聚脂包装膜发出的气味和味道的标准试验方法》.pdf

《ASTM E1870-2004 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film《从聚脂包装膜发出的气味和味道的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM E1870-2004 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film《从聚脂包装膜发出的气味和味道的标准试验方法》.pdf（12页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: E 1870 04Standard Test Method forOdor and Taste Transfer from Polymeric Packaging Film1This standard is issued under the fixed designation E 1870; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revisi

2、on. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers a recommended procedure forexamining odor and taste properties of polymeric film intendedfor use as flex

3、ible packaging materials. This test method can beused for single (mono) layers, coextruded, and laminatematerials. The focus of this test method is the evaluation of thefilm in terms of its perceived inherent odor and the transfer ofpackage-related odors, or flavors, or both, to water and othermodel

4、 systems (bland food simulants).1.2 This test method assumes testing of the films at aone-time point; shelf-life testing is not included. Please see Ref(1)2for discussion of shelf-life testing.1.3 This test method can provide sample preparation proce-dures and two methods of evaluation. The Film Per

5、formanceScore Method allows for the comparison of any film sample toanother. The Ranking Method allows for comparison ofsamples within a set. The preparation of samples is consistentregardless of the method of evaluation used.1.4 This standard does not purport to address all of thesafety concerns, i

6、f any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health precision and determine the applica-bility of regulatory limitations prior to use2. Referenced Documents2.1 ASTM Standards:3D 1292 Test Method for Odor in WaterE 460 Pract

7、ice for Determining Effect of Packaging onFood and Beverage Products During StorageE 619 Practice for Evaluating Foreign Odors in Paper Pack-aging3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 blown film, nmonolayer or coextruded film blownby air into a bubble, which is then

8、flattened.3.1.2 coextruded film, ntwo or more layers of resinextruded simultaneously. These layers may be different resinsor the same resin.3.1.3 direct contact, npackaging material in physicalcontact with test medium.3.1.4 extrusion coating, nprocess of applying a moltenpolymer to a moving substrat

9、e.3.1.5 film performance score (FPS), nFPS is a simplecalculation that allows for the comparison of one film sampleto another, as long as the same battery of tests is performed oneach of the film samples. The FPS is calculated by summingthe average score for each of the tests in the battery. The FPS

10、can be used to rate acceptability by comparing it to that ofknown acceptable material.3.1.6 indirect contact, npackaging material not in physi-cal contact with test medium but sharing the same confinedairspace with the medium.3.1.7 laminated film, nprocess of using a molten polymerto adhere two subs

11、trates to each other.3.1.8 monolayer film, nfilm consisting of a single layer ofone packaging material or resin.4. Summary of Test Method4.1 The inherent odor level of the film is estimated from theintensity of odors developed upon confinement. The potentialfor contamination of packaged products by

12、transfer from thefilm is determined by its effect on the taste, or odor, or both, ofseveral substrates. Model systems, such as mineral oil, water,butter, milk chocolate, or apple juice, or combination thereof,are possible media for transfer.4.2 The complete procedure includes three categories oftest

13、s that use various media and temperatures:4.2.1 Confined Aroma (Inherent Odor at Ambient or El-evated Temperature).4.2.2 Indirect Transfer (Vapor Transfer) Tests:4.2.2.1 Mineral oil for odor transfer;4.2.2.2 Spring water for odor and flavor transfer; and4.2.2.3 Other media, such as butter, milk choc

14、olate, or applejuice.4.2.3 Direct Transfer Tests:4.2.3.1 Mineral oil for odor;4.2.3.2 Spring water for odor and flavor;1This test method is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation of Materials and Products and is the direct responsibility of Subcom-mittee E18.05 on Sensory

15、ApplicationsGeneral.Current edition approved Oct. 1, 2004. Published October 2004. Originallyapproved in 1998. Last previous edition approved in 1998 as E 1870 98.2The boldface numbers in parentheses refer to the list of references at the end ofthis standard.3For referenced ASTM standards, visit the

16、 ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, U

17、nited States.4.2.3.3 Other media, such as butter, milk chocolate, or applejuice; and4.2.3.4 Ambient and elevated temperature testing.4.2.4 Mineral oil and spring water serve as bland simulantsfor fatty and aqueous food products, respectively. The actualtest media used should be selected to be most r

18、epresentative ofthe product(s) that will be packaged, that is, fatty, aqueous,acidic, dry, etc., or particularly sensitive to the effects ofpackaging materials.4.2.5 Typically, tests are conducted at ambient temperature,but additional performance information can be gained bysubjecting the direct tra

19、nsfer tests to an elevated temperature.Temperature selection should be based on intended use andstorage conditions. See 13.3 for further discussion.4.2.6 While the complete procedure of conducting all cat-egories of tests is recommended, this may not always bepractical due to limited resources, such

20、 as time, staff, orsamples, or a combination thereof. At a minimum, testing ofdirect contact with a model system, that is, water, mineral oil,etc., representing final usage of product, as well as testing ofinherent odor level should be conducted.4.3 An experienced panel of at least five panelists ev

21、aluatesthe samples. Odor and taste intensities are either ranked orrated, depending upon the evaluation approach.4.3.1 Ranking evaluations are conducted by comparingintensities within a sample set (see Appendix X3). Odor andflavor notes identified by panel members are reported as aqualitative descri

22、ption for each sample. These identified notesmay be useful for diagnostic purposes (see Appendix X2.2 andAppendix X3.1).4.3.2 For the rating approach, a sample is given an intensityrating for odor or flavor for each test. To obtain the sample filmperformance score (FPS), intensity ratings are averag

23、ed foreach test, then summed across all tests (see Appendix X1 andAppendix X2).NOTE 1The calculation of the FPS may only be used to comparesamples for which the same battery of tests has been performed.4.4 Acceptance or rejection of a sample is determined bycomparing its FPS or ranking score to that

24、 of representativefilms known to be acceptable for the relevant end uses.Permissible variation from such a standard is estimated fromthe variance of the ratings for the representative films.4.5 This test method is consistent with the backgroundinformation presented in Refs (2-4).5. Significance and

25、Use5.1 This test method is designed for use by a trained sensorypanel experienced in using an intensity scale or rank orderingand familiar with the descriptive terminology and referencesassociated with the packaging materials. Data analysis andinterpretation should be conducted by a trained and expe

26、ri-enced sensory professional. See Refs (4-5) for discussions onpanelist screening and training.5.2 This test method should be considered as a screeningtechnique for suppliers and end-users to use in assessing flavorimpact of packaging films. The application of this test methodwill result in a FPS o

27、r rank data. The determination forsuitability of a packaging film for a particular end-use shouldbe based on a set of predetermined criteria including the FPSor rank score. Information obtained from the transfer tests canalso be used to evaluate the origin of any transferred tastes orodors.6. Testin

28、g Facilities and Personnel6.1 All testing should be carried out in a location that isodor-free, quiet, temperature-controlled, and not used forchemical experimentation (Note 1). Folding tables, about 6 ftin length are convenient for sample preparation and testing.Unlaminated wood should be avoided a

29、s it may be veryodorous and it is apt to absorb spills. Three such tables or theirequivalent in bench space are needed. Freestanding, open metalshelves are useful for storing test equipment. Pegboards permitthe storage of glassware so that air can circulate freely yet dustis kept to a minimum. Glass

30、es should not be inverted onshelves as they can pick up and trap odor from shelving. For ageneral discourse on testing facilities, see Refs (3, 6).6.2 All personnel, that is staff and panelists, should takeprecautions to minimize extraneous odors, that is personal-careproducts, smoke, food products,

31、 etc.6.3 This test method is intended for use by trained panelsunder leadership of a sensory professional. For discussions ontraining panelists see Refs (4-10).7. Apparatus7.1 Borosilicate Glass Confinement Jars, cylindrical, ap-proximately 10 in (25 to 31 cm) in diameter, available frommost laborat

32、ory glassware suppliers.7.2 Plate Glass Covers, approximately 12 (by) 12 in. (31(by) 31 cm), lightly beveled to remove sharp edges, obtainablefrom any glass shop; used to cover jars in 7.1.7.3 Petri Dishes, glass, 4-in diameter, with tops.7.4 Plastic Spoons, disposable, with no discernible taste oro

33、dor.7.5 Glass Bottles, wide-mouthed, clean and odor-free, withscrew-on tops, 4-oz size.7.6 Aluminum Foil, wiped clean with toweling or cheese-cloth.7.7 Glass Beakers, 150-mL size, clean and odor-free.7.8 Watch Glasses, of a size appropriate to fit over the top ofthe beaker described in 7.7.8. Materi

34、als8.1 Mineral Oil, odorless and high purity. Store in brownglass bottle away from light and heat.8.2 Water, as odorless and tasteless as possible. If localwater is of inadequate quality, bottled spring water may beused, or the water may be purified with activated carbon asdescribed in Test Method D

35、 1292. Do not use water stored inhigh density polyethylene (HDPE) containers.8.3 Butter, (salted), with fresh flavor and aroma, eitherrecently purchased or stored in foil or in an airtight containerin a refrigerator or freezer.8.4 Milk Chocolate, good quality chocolate in bar form.8.5 Assurances sho

36、uld be made that any other product usedas a substrate is free off-notes and is typical of that product.E18700429. Glassware Cleaning9.1 The jars, bottles, lids, and petri dishes should be cleanand odor-free. Wash carefully with an unscented detergent, andrinse well. Glassware should be rinsed finall

37、y with whateverwater will be used for testing and then air-dried or dried in adrying oven at 250F (120C). Care should be taken to ensurethat the drying oven is also odor-free. Glassware can developa chalky character over time, which cannot be removed bycleaning. Such glassware should not be used for

38、 odor andflavor evaluations.10. Sampling10.1 The ideal sample should be a roll of film,14 in. (6.35mm) or more in depth on the fiber core. Alternatively, a stackof sheets obtained by cutting across a large roll with a knife toa depth of14 in. or more (a slab) may be submitted, providedit has been pr

39、omptly rolled up and tightly wrapped in cleanaluminum foil. Remove at least a dozen layers from the outsideof the roll or slab before removing sections of film for testing.10.2 Fresh cut edges of monolayer samples should be usedto maximize transfer of volatile compounds; however, fresh cutedges shou

40、ld be avoided when evaluating laminates or coex-truded samples. This test method, therefore, utilizes pouchesfor evaluating laminates or coextruded samples.11. Sampling Controls11.1 Use fragrance-free soap to wash hands before prepar-ing samples. This will prevent bacterial contamination of thesampl

41、es, as well as minimize any odors that could be trans-ferred to the samples.11.2 All materials for contact, for example, glassware,water, etc., should be pretested for absence of odor and flavor.11.3 Samples should be kept wrapped in uncoated, odorlessaluminum foil prior to testing.11.4 Avoid contac

42、t of samples with anything that couldresult in odors. This includes marking samples with magicmarkers, storing samples in plastic bags, and using adhesivetape or labels to seal samples.11.5 It is critical to this test method that the same ratio ofsurface area to volume be maintained for each sample

43、within arun and from run to run, otherwise test scores may not becompared to one another or to tests run at a previous time.12. Preparation for Confined Film Odor and Odor/TasteTransfer by Indirect (Vapor) Contact12.1 For each film, cut four pieces 1-yd2(0.9-m2) in areafrom the sample roll (after di

44、scarding the outer layers). As eachpiece is cut, crumple it loosely, place it in a glass confinementjar, and cover it immediately with a square of plate glass. Forprinted films and laminates, fold the film so that the inner(contact) layer is facing outward, then seal the edges of the film(see 13.7.3

45、). Place an identifying label on each jar. One of thejars will be used for the odor of confined film. Set up theremaining three for indirect transfer tests as described in12.1-12.6.12.2 Code a set of four covered petri dishes with randomlyselected three-digit numbers. Place two of these dishes on to

46、pof the first jar and one on each of the others. Put 25 mL ofmineral oil in one 25 mL of water in the other petri dish on thefirst jar. In the next, place two 1 3 1 314 in. (2.5 3 2.53 0.6cm) pats of butter. In the remaining dish place about12 oz(approximately 14-g) milk chocolate cut into approxima

47、tely12in. (1.3-cm) cubes. Remove each jar lid momentarily and placethe uncovered bottom section of the petri dishes in on thecrumpled film (Note 2). Prepare a set of transfer media for eachfilm sample. Record the code numbers of the sets.NOTE 2A single jar and portion of film can be used for testing

48、 transferto both mineral oil and water because there is no cross transfer betweenthese two media.12.3 Prepare two additional sets of test media, that is,mineral oil, water, butter, and milk chocolate in petri dishes, foruse as blank controls. Do not expose the test media to film.Code one set with ra

49、ndomly selected three-digit numbers, andlabel the other set as “known blank controls.” Place theuncovered butter blank controls in one glass jar, the chocolateblank controls in a second, and the mineral oil and water blankcontrols in a third.12.4 Allow the prepared samples and blank controls to standat room temperature for at least 16 h but no longer than 24 h.Then, remove the petri dishes from the jars and replace thepetri dish tops.12.5 Line up in random order the coded portions of mineraloil exposed to the film samples and the coded (blind) blankcontrol, with the