ASTM E2609-2008 Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging《刚性聚合物包装中气味或味道渗出或两者同时进行的标准试验方法》.pdf

《ASTM E2609-2008 Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging《刚性聚合物包装中气味或味道渗出或两者同时进行的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM E2609-2008 Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging《刚性聚合物包装中气味或味道渗出或两者同时进行的标准试验方法》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: E 2609 08Standard Test Method forOdor or Flavor Transfer or Both from Rigid PolymericPackaging1This standard is issued under the fixed designation E 2609; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of las

2、t revision. 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 or flavor properties or both of rigid polymericpackagi

3、ng closures and fillable materials.1.2 This test method can be used for single materials orcoextruded materials that are foam molded, injection molded,blow molded, compression molded, or thermoformed poly-mers.1.3 The focus of this test method is the evaluation of moldedpolymer in terms of the trans

4、fer of package-related odors,flavors, or both, to water and other model systems (bland foodsimulants). Rigid packaging forms vary considerably in type,size, and shape. Thus, customizing the exact procedure fordealing with the physical requirements for individual packagesis the responsibility of the

5、user.1.4 This test method assumes testing of the materials at aone-time point; shelf-life testing is not included.1.5 Refer to Test Method E 1870 for the evaluation ofinherent odor of packaging material by confinement tests.1.6 This test method provides sample preparation proce-dures and two methods

6、 of evaluation.1.6.1 The package performance score method allows for thecomparison of any molded polymer sample to another.1.6.2 The ranking method allows for comparison of sampleswithin the currently tested set only.1.6.3 The preparation of samples is consistent regardless ofthe method of evaluatio

7、n used.1.7 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.8 This standard does not purport to address all of thesafety concerns, if an

8、y, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 1292 Test Method for Odor in WaterE 253 Terminol

9、ogy Relating to Sensory Evaluation of Ma-terials and ProductsE 460 Practice for Determining Effect of Packaging onFood and Beverage Products During StorageE 619 Practice for Evaluating Foreign Odors in Paper Pack-agingE 1870 Test Method for Odor and Taste Transfer fromPolymeric Packaging Film3. Term

10、inology3.1 DefinitionsFor definitions of terms relating to sensoryanalysis, see Terminology E 253.3.2 Definitions of Terms Specific to This Standard:3.2.1 blow molding, vprocess of producing a hollowpolymeric part by introducing air into a parisen.3.2.2 compression molding, vprocess of compressingpo

11、lymer between two heated platens, using the heat andpressure to produce a flat sample.3.2.3 coextruded packaging, ntwo or more layers of resinextruded simultaneously and these layers may be differentresins or the same resin.3.2.4 direct contact, npackaging material in physicalcontact with test mediu

12、m.3.2.5 foam molding, vprocess of producing rigid forms byexpanding foam in a closed mold using steam.3.2.6 injection molding, vprocess of forcing molten poly-mer into a mold.3.2.7 monolayer packaging, npackaging consisting of asingle layer of material or resin.3.2.8 package performance score (PPS),

13、 nsimple calcu-lation that allows for the comparison of one rigid packagingsample to another, as long as the same battery of tests isperformed on each of the samples.1This test method is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommitte

14、e E18.05 on SensoryApplications-General.Current edition approved April 15, 2008. Published May 2008.2For 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 Do

15、cument Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.2.8.1 DiscussionThe PPS is calculated by summing theaverage intensity score for each of the tests in the battery. ThePPS can be used to rate acc

16、eptability by comparing it to that ofknown acceptable material.3.2.9 thermoformed polymer, nprocess of heating a plas-tic sheet to a formable state then using air or mechanical meansto shape it to the contour of a mold.3.2.10 rigid packaging, npolymer that holds its shapeafter fabrication (that is,

17、foam molded, injection molded, blowmolded, compression molded, or thermoformed polymer).3.2.10.1 DiscussionSome end use applications arebottles, cups, tubs, lids, caps and closures.4. Summary of Test Method4.1 The potential for contamination of packaged productsby transfer from the package is determ

18、ined by its effect on theflavor, or odor, or both, of several substrates. Model systems,such as mineral oil, water, butter, milk chocolate, or applejuice, or combinations thereof, are possible media for transfer.4.2 The complete procedure includes direct transfer teststhat use various media and temp

19、eratures:4.2.1 Mineral oil for odor;4.2.2 Water for odor and flavor;4.2.3 Other media, such as butter, milk, chocolate, applejuice, or other products intended for use in the package; and4.2.4 Ambient and elevated temperature testing.4.3 Mineral oil and water serve as bland simulants for fattyand aqu

20、eous food products, respectively. The actual test mediaused should be selected to be most representative of theproduct(s) that will be packaged, that is, fatty, aqueous, acidic,dry, etc., or particularly sensitive to the effects of packagingmaterials.4.4 Typically, tests are conducted at ambient tem

21、perature,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.4.5 An experienced panel of at least five panelists evaluatesthe samples. Odor and taste intensi

22、ties are either ranked orrated, depending upon the evaluation approach.4.6 Ranking evaluations are conducted by comparing inten-sities within a sample set (see Appendix X3). Odor and flavornotes identified by panel members are reported with a qualita-tive description for each sample. These identifie

23、d notes may beuseful for diagnostic purposes (see X3.2).4.7 For the rating approach, a sample is given an intensityrating for odor or flavor for each test. In addition, odor andflavor notes are identified and summarized by the panelists (seeX2.2). To obtain the sample package performance score (PPS)

24、,intensity ratings are averaged for each test, then summedacross all tests (see Appendix X1 and Appendix X2). Inaddition, qualitative descriptions are provided for each sampleand are typically listed in order of perceived intensity.NOTE 1The calculation of the PPS may only be used to comparesamples

25、for which the same battery of tests has been performed (seeAppendix X2).4.8 Acceptance or rejection of a sample is determined bycomparing its PPS or ranking score to that of representativepackages known to be acceptable for the relevant end uses.Permissible variation from such a standard is estimate

26、d fromthe variance of the ratings for the representative packages.4.9 This test method is consistent with the backgroundinformation presented in Refs (1-3).35. Significance and Use5.1 This test method is designed for use by a trained sensorypanel experienced in using an intensity scale or rank order

27、ingand familiar with the descriptive terminology and referencesassociated with the packaging materials. Data analysis andinterpretation should be conducted by a trained and experi-enced sensory professional. See Refs (3,4) for discussions onpanelist screening and training.5.2 This test method should

28、 be considered as a screeningtechnique for suppliers and end-users to use in assessing theodor or flavor impact or both of rigid packaging. The applica-tion of this test method will result in a PPS or rank data. Thedetermination for suitability of a package for a particularend-use should be based on

29、 a set of predetermined criteriaincluding the PPS or rank score. Information obtained from thetransfer tests can also be used to evaluate the origin of anytransferred tastes or odors.6. Testing Facilities and Personnel6.1 All testing should be carried out in a location that isodor-free, quiet, tempe

30、rature-controlled, and not used forchemical experimentation. Folding tables, about 6 ft in lengthare convenient for sample preparation and testing. Freestand-ing, open metal shelves are useful for storing test equipment.Pegboards permit the storage of glassware so that air cancirculate freely yet du

31、st is kept to a minimum. Glasses shouldnot be inverted on solid shelves as they can pick up and trapodor from shelving. For a general discourse on testing facili-ties, see Refs (2,5,6).6.2 Staff and panelists should take precautions to eliminateextraneous odors, such as from personal-care products,

32、smoke,food products, etc.6.3 This test method is intended for use by trained panelsunder leadership of a sensory professional. For discussions ontraining panelists, see Refs (3-5,7-10).7. Apparatus7.1 Plastic Spoons, disposable, with no discernible taste orodor.7.2 Glass Bottles, wide-mouthed, clean

33、 and odor-free, withscrew-on tops, 4-oz (0.1-kg) size for PPS, 16-oz (0.45-kg) sizefor ranking.7.3 Aluminum Foil, wiped clean with toweling or cheese-cloth.7.4 Glass Beakers, 150-mL size, clean and odor-free.7.5 Watch Glasses, of a size appropriate to fit over the top ofthe beaker described in 7.4.3

34、The boldface numbers in parentheses refer to the list of references at the end ofthis standard.E26090828. Materials8.1 Mineral Oil, odorless and high purity. Store in a brownglass bottle away from light and heat.8.2 Water, as odorless and tasteless as possible. If localwater is of inadequate quality

35、, bottled water may be used, orthe water may be purified with activated carbon as described inTest Method D 1292. Do not use water stored in high-densitypolyethylene (HDPE) containers because of its known poten-tial for transfer of odor and flavor.8.3 Assurances should be made that any product used

36、as asubstrate, that is, butter, chocolate, milk, and so forth is freefrom off-notes and is typical of that product.9. Glassware Cleaning9.1 The jars, bottles, and lids should be clean and odor-free.Wash carefully with an unscented detergent and rinse well.Glassware should be rinsed finally with what

37、ever water will beused for testing and then air dried or dried in a drying oven at250F (120C). Care should be taken to ensure that the dryingoven is also odor-free. Glassware can develop a chalkycharacter over time, which cannot be removed by cleaning.Such glassware should not be used for odor and f

38、lavorevaluations.10. Sampling10.1 The ideal sample should be a stack of cups, tubs, or lidswrapped tightly in clean aluminum foil. Individual packagessuch as blown bottles should also be tightly wrapped in cleanaluminum foil. Multiple samples of the same material may bewrapped together as long as th

39、ey are identical.10.2 Cut edges should be avoided when evaluating coex-truded samples to minimize transfer of volatile compoundsfrom the outer and core layers, that is, those layers that do notordinarily come in contact with the food.11. Sampling Controls11.1 Use fragrance-free soap to wash hands be

40、fore prepar-ing samples. This will prevent bacterial contamination of thesamples, as well as minimize any odors that could be trans-ferred to the samples.11.2 All materials for contact, for example, glassware,water, and so forth, should be pretested for absence of odor andflavor.11.3 Samples should

41、be kept wrapped in clean, uncoated,odorless aluminum foil before testing.11.4 Avoid contact of samples with anything 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 thi

42、s test method that the same ratio ofsurface area to volume be maintained for each sample 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. Procedure for Odor/Taste Transfer by Direct Contact12.1 It is imperative that all

43、experimental variables (that is,time, temperature, surface area, and volume) be consistentacross experiments to permit comparison of samples. Mono-layer packages may be directly filled or immersed in substrate;multilayer packages shall be directly filled.12.2 Use actual intended use conditions, if t

44、hey are known,or increase the volume-to-surface ratio to create conditions thatenhance the production of flavor effects.12.3 The usual ratio of surface area to test medium for directcontact testing is approximately 15 in.2/3 oz (1 cm2/mL). Thisprovides a surface area to medium ratio similar to that

45、of manypackaged food products. Depending on the form of thematerial, the samples may be evaluated by filling with or byimmersing in the test medium. For immersion in the substrate,samples, depending on their size, may be used whole or cutinto smaller pieces.12.3.1 Direct FillFill the sample cup, tub

46、, or other con-tainer with the actual amount of bland media or food intendedin the end use application. Packages may be sealed with theirstandard closures or with a piece of clean foil over the mouthof the package. A closure may need to be placed over the foilas well.12.3.2 ImmersionImmerse the samp

47、le (caps, lids, pieces,and so forth) into the food or bland media, maintaining orincreasing the surface area to volume ratio that is typical of theend use application.12.4 Prepare enough containers to provide adequatesamples for the number of panelists.12.5 The temperature of the test medium at time

48、 of exposureto the rigid material can be varied to be consistent with itsintended use (for example, hot fill at 180F (82C) or cold fillat 72F (22C). Likewise, storage temperature of materialexposed to test media can vary from 72 to 140F (22 to 60C)depending on intended product life cycle. It is impo

49、rtant thatexposure temperature be consistent within an experiment fromsample to sample, as well as appropriate for the chosensubstrate. For example, higher temperatures would not beappropriate for butter or chocolate as substrates.12.6 Prepare blank controls by filling glass jars with water,mineral oil, and/or other media (without test packaging mate-rial).12.7 For each sample and blank control, place one set in anoven at 140F (60C) or other appropriate test temperature forapproximately 24 h (most of the transfer of effects takes placeduring the first 10 h th