ASTM E1870-2011 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film《聚合包装薄膜释放出的刺激气味和味道传播的标准试验方法》.pdf

《ASTM E1870-2011 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film《聚合包装薄膜释放出的刺激气味和味道传播的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM E1870-2011 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film《聚合包装薄膜释放出的刺激气味和味道传播的标准试验方法》.pdf（12页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: E1870 11Standard Test Method forOdor and Taste Transfer from Polymeric Packaging Film1This standard is issued under the fixed designation E1870; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision

2、. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () 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 flexibl

3、e 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 sy

4、stems (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 Perfor

5、manceScore 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, if a

6、ny, 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:3D1292 Test Method for Odor in WaterE460 Practice f

7、or Determining Effect of Packaging on Foodand Beverage Products During StorageE619 Practice for Evaluating Foreign Odors in Paper Pack-agingE253 Terminology Relating to Sensory Evaluation of Ma-terials and ProductsE2609 Test Method for Odor or Flavor Transfer or Bothfrom Rigid Polymeric Packaging3.

8、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 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 dir

9、ect contact, npackaging material in physicalcontact with test medium.3.1.4 extrusion coating, nprocess of applying a moltenpolymer to a moving substrate.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 ba

10、ttery 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 FPScan be used to rate acceptability by comparing it to that ofknown acceptable material.3.1.6 indirect contact, npackaging material not in physi-cal co

11、ntact with test medium but sharing the same confinedairspace with the medium.3.1.7 laminated film, nprocess of using a molten polymerto adhere two substrates 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 inhe

12、rent odor level of the film is estimated from theintensity of odors developed upon confinement. The potentialfor contamination of packaged products by transfer from thefilm is determined by its effect on the taste, or odor, or both, ofseveral substrates. Model systems, such as mineral oil, water,but

13、ter, milk chocolate, or apple juice, or combination thereof,are possible media for transfer.4.2 The complete procedure includes three categories oftests that use various media and temperatures:4.2.1 Confined Aroma (Inherent Odor at Ambient or El-evated Temperature).1This test method is under the jur

14、isdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.05 on SensoryApplications-General.Current edition approved March 1, 2011. Published July 2011. Originallyapproved in 1998. Last previous edition approved in 2004 as E1870 04. DOI:10.1520/E1870-1

15、1.2The boldface numbers in parentheses refer to the list of references at the end ofthis standard.3For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Docu

16、ment Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.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 O

17、ther media, such as butter, milk chocolate, 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;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 sp

18、ring water serve as bland simulantsfor fatty and aqueous food products, respectively. The actualtest media used should be selected to be most representative ofthe product(s) that will be packaged, that is, fatty, aqueous,acidic, dry, etc., or particularly sensitive to the effects ofpackaging materia

19、ls.4.2.5 Typically, tests are conducted at ambient temperature,but additional performance information can be gained bysubjecting the direct transfer tests to an elevated temperature.Temperature selection should be based on intended use andstorage conditions. See 13.3 for further discussion.4.2.6 Whi

20、le the complete procedure of conducting all cat-egories of tests is recommended, this may not always bepractical due to limited resources, such as time, staff, orsamples, or a combination thereof. At a minimum, testing ofdirect contact with a model system, that is, water, mineral oil,etc., represent

21、ing final usage of product, as well as testing ofinherent odor level should be conducted.4.3 An experienced panel of at least five assessors evaluatesthe samples. Odor and taste intensities are either ranked orrated, depending upon the evaluation approach.4.3.1 Ranking evaluations are conducted by c

22、omparingintensities within a sample set (see Appendix X3). Odor andflavor notes identified by panel members are reported as aqualitative description 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 samp

23、le is given an intensityrating for odor or flavor for each test. To obtain the sample filmperformance score (FPS), intensity ratings are averaged 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

24、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 of representativefilms known to be acceptable for the relevant end uses.Permissible variation from such a standard is estimated fromthe variance of the rati

25、ngs for the representative films.4.5 This test method is consistent with the backgroundinformation presented in Refs (2-4).5. Significance and 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 descripti

26、ve terminology and referencesassociated with the packaging materials. Data analysis andinterpretation should be conducted by a trained and experi-enced sensory professional. See Refs (4-5) for discussions onassessor screening and training.5.2 This test method should be considered as a screeningtechn

27、ique for suppliers and end-users to use in assessing flavorimpact of packaging films. The application of this test methodwill result in a FPS or rank data. The determination forsuitability of a packaging film for a particular end-use shouldbe based on a set of predetermined criteria including the FP

28、Sor rank score. Information obtained from the transfer tests canalso be used to evaluate the origin of any transferred tastes orodors.6. Testing Facilities and Personnel6.1 All testing should be carried out in a location that isodor-free, quiet, temperature-controlled, and not used forchemical exper

29、imentation (Note 1). Folding tables, about 6 ftin length are convenient for sample preparation and testing.Unlaminated wood should be avoided as 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 u

30、seful for storing test equipment. Pegboards permitthe storage of glassware so that air can circulate freely yet dustis kept to a minimum. Glasses 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 pe

31、rsonnel, that is staff and assessors, should takeprecautions to minimize extraneous odors, that is personal-careproducts, smoke, food products, etc.6.3 This test method is intended for use by trained panelsunder leadership of a sensory professional. For discussions ontraining assessors see Refs (4-1

32、0).7. Apparatus7.1 Borosilicate Glass Confinement Jars, cylindrical, ap-proximately 10 in (25 to 31 cm) in diameter, available frommost laboratory 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

33、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 orodor.7.5 Glass Bottles, wide-mouthed, clean and odor-free, withscrew-on tops, 4-oz (118.3 mL) size for FPS, 16-oz (473.2 mL)size for ranking.7.6 Aluminum Foil

34、, 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. Materials8.1 Mineral Oil, odorless and high purity. Store in brownglass bottle away from light and heat.8.2 Wa

35、ter, as odorless and tasteless as possible. If localwater is of inadequate quality, bottled water may be used, orthe water may be purified with activated carbon as described inE1870 112Test Method D1292. Do not use water stored in high densitypolyethylene (HDPE) containers because of its known poten

36、-tial for transfer of odor and flavor.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 should be made that any other product used

37、as a substrate is free off-notes and is typical of that product.9. 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 finally with whateverwater will be used for testing a

38、nd 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 odor andflavor evaluations.10. Sampling10.1 Th

39、e 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 promptly rolled up and tightly wrapped in cleanal

40、uminum foil. Remove at least a dozen layers from the outsideof the roll or slab before removing sections of film for testing.10.2 When evaluating monolayer samples, fresh-cut edgesshould be used to maximize transfer of volatile compounds;when evaluating laminated or co-extruded samples, pouchesmust

41、be utilized to ensure transfer only from the sealant layerof the film structure so as to be representative of the end useapplication.11. Sampling Controls11.1 Use fragrance-free soap to wash hands before prepar-ing samples. This will prevent bacterial contamination of thesamples, as well as minimize

42、 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 contact of samples with anyth

43、ing that couldresult in odors. This includes marking samples with markingpens, storing samples in plastic bags, and using adhesive tapeor 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 within arun and from run

44、 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 discarding the outer layer

45、s).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). Place an identifying l

46、abel 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 topof the first jar and one

47、 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 approximately12in. (1.3-cm) cubes.

48、 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 2Asingle jar and portion of film can be used for testing transferto both mineral o

49、il 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 randomly 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 s