ASTM E460-2012 red 1875 Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage《测定贮藏期间包装对食品和饮料影响的标准实施规程》.pdf

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1、Designation: E460 04 E460 12Standard Practice forDetermining Effect of Packaging on Food and BeverageProducts During Storage1This standard is issued under the fixed designation E460; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision,

2、the year of last revision. 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 practice is designed to detect the changes in sensory attributes of foods and beverages stored in var

3、ious packagingmaterials or systems, or both. It is not a practice intended to determine shelf-life.1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are manyways in which a packaging material may influence a product during storage

4、. First, the packaging material may contaminate theproduct with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material mayadsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity

5、inthe product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavorinfluences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.2. Referenced Documents2.1 ASTM Standards:2E25

6、3 Terminology Relating to Sensory Evaluation of Materials and ProductsE1885 Test Method for Sensory AnalysisTriangle TestE2139 Test Method for Same-Different TestE2164 Test Method for Directional Difference Test2.2 ASTM Manuals:Manual 26 Sensory Testing Methods, 2nd Edition3. Summary of Practice3.1

7、A homogeneous lot of the product is packaged in the different ways to be considered in the test. Packaging operations mustbe controlled to ensure that all units are treated alike except for the differences inherent in the different packaging materials. Toreduce error from test product variability a

8、single production lot should be used. Where a single lot is not feasible a sufficientnumber of replicates should be used, taking care not to introduce additional variables.3.2 Design the study to specify all appropriate storage conditions, intervals between tests, and total length of study. A suffic

9、ientnumber of units of each packaging treatment are stored under predetermined storage conditions to provide the necessary materialfor panel testing.3.3 Periodically, samples of all treatments are withdrawn and evaluated versus a designated control by a qualified panel. Resultsare subjected to appro

10、priate statistical analyses to determine whether there are significant differences among treatments.3.4 Withdrawals are continued either through the originally planned length of storage, or until definitive results are obtained.Differences which are identified may not necessarily be detrimental to t

11、he product.4. Significance and Use4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems(overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus1 This practice is un

12、der the jurisdiction of ASTM Committee E18 on Sensory Evaluation of Materials and Products and is the direct responsibility of Subcommittee E18.05on Sensory ApplicationsGeneralApplications-General.Current edition approved May 1, 2004Oct. 15, 2012. Published May 2004December 2012. Originally approved

13、 in 1972. Last previous edition approved in 20032004 asE460 88 (2003)E460 04.1. DOI: 10.1520/E0460-04.10.1520/E0460-12.2 For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refe

14、r to the standards Document Summary page on the ASTM website.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all cha

15、nges accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. U

16、nited States1detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situationswhere comparative results are meaningful. This practice should be used where experimental materials or alternate storageconditions are evaluated against a k

17、nown control, for example, a soft drink in cans with experimental liners versus known liners,or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cansmay also be used as controls.5. Design of Study5.1 Number of TreatmentsThe

18、number of alternate packages or systems that may be assessed is dependent upon panelcapabilities. Preliminary testing should be used to determine the appropriate number of samples that can be presented during asingle panel session without inducing panelistassessor fatigue or adaptation and the numbe

19、r of panels that can be run within theproject time frame.5.2 Test Product and Packaging Material:5.2.1 The selection of the test products is usually indicated by the interest in testing a specific packaging system.5.2.2 The original lot of product should be homogeneous and representative of the prod

20、uct. When homogeneity is not possible,allocate sufficient units of the product to each packaging treatment using an appropriate statistical design.5.2.3 Ensure that both initially and at every test interval the test products meet all required microbiological, physical, andchemical standards prior to

21、 panelistassessor ingestion.5.2.4 Packaging operations must be controlled to ensure that all units are treated alike except for the differences inherent in thedifferent packaging materials.5.3 Storage Conditions:5.3.1 Determine pertinent storage conditions for each packaging system under study. Dete

22、rmine on the basis of prior knowledgeor logical projection, those conditions to which the packaging system is most likely to be subjected. It may be advisable to conductthe test under several storage conditions appropriate to the product and its distribution and production systems, such as high andl

23、ow humidity, etc. Such studies are normally run in parallel. This requires more of the test product and more panel testing time,but can greatly increase the total amount of information.5.3.2 Extreme storage conditions may be used (often these are called accelerated storage treatments). However, resu

24、lts underextreme conditions must be validated against normal storage conditions. Extreme storage conditions may include a highertemperature but may also include humidity, O2 content, light intensity, temperature cycle, and ratio of the packaging surface to theproduct.5.3.3 To minimize the risk of in

25、troducing additional variables, assign experimental and control samples to all storage conditionsequally. For example, if two refrigerators are needed to store all of the products, place equal amounts of experimental and controlsamples in each refrigerator. Consideration should also be given to the

26、positioning of the samples in the storage locker.5.4 Test Intervals:5.4.1 Products should be tested prior to storage, at “zero time,” to ensure that no inadvertent differences have arisen due toproduct sampling or operational errors in the packaging. If significant differences among treatments are f

27、ound at this point, thecause of the difference must be investigated. Corrective steps must be taken.5.4.2 The test intervals as well as the total time of the test will vary depending upon the product system. For example, studiesof perishable food products will seldom extend for more than a week, whe

28、reas those of stable grocery products often will continuefor a year or longer.5.4.3 On the basis of available information, estimate the maximum length of storage the product will reasonably encounterunder the planned storage conditions. After this time period, the terminal point of the study is reac

29、hed.5.4.4 Divide the storage time into intervals that take into account intermediate points that would lead to an early decision onthe merits of the experimental packaging.6. Test Methods6.1 Selection of a Test Method:6.1.1 Select a test method appropriate for detecting differences in products. The

30、following tests are commonly used: Triangle(see Test Method E1885), Duo-Trio, Same-Different, Same-Different (see Test Method E2139), Degree of Difference, DirectionalDifference (see Test Method E2164), and Descriptive Analysis (see Manual 26).133).6.1.2 The selection of a method will depend on the

31、product, the type of panel available, time, money, and the informationneeded.6.1.3 If the objective is to determine whether a difference exists, the following tests are commonly used: Triangle, Duo-Trio,Same-Different, or Degree of Difference. If the objective is to determine the magnitude of the di

32、fference, Degree of Difference orDescriptive Analysis are commonly used. If the objective is to characterize the difference, Descriptive Analysis is appropriate.6.2 Panel:3 MNL 13 Manual on Descriptive Analysis Testing for Sensory Evaluation, ASTM International, 1992.E460 1226.2.1 These methods requ

33、ire a panel of judgesassessors that has been appropriately screened on the basis of ability todiscriminate specific types of relevant differences and make consistent judgments about sensory characteristics and trained (seeASTM Special Technical Publication 7584) for the specific test method selected

34、.6.2.2 Panel members Assessors must be familiarized with the product under study and the test methods to be used prior to theinitial evaluation.6.3 Procedure:6.3.1 Present the sample in an appropriate manner for both the product and the test method (see ASTM Special TechnicalPublication 434Manual 26

35、5). JudgesAssessors should evaluate the samples (in individual panel booths) under controlled conditionsappropriate for the technique selected.6.3.2 The number of total judgmentsassessments for each sample will vary depending on the test method selected and the degreeof confidence desired.7. Data An

36、alysis7.1 Handle the data in a manner appropriate for the chosen test method at each test period.7.2 When no significant differences are detected at the various storage times in the study, it is assumed that the experimentalpackage is not different from the control. If differences are detected, furt

37、her appropriate tests may be conducted to define the natureand magnitude of these differences or their effect on the acceptance of the product, or both.8. Precision and Bias8.1 The precision and bias of the individual test methods varies depending on the number of judges,assessors, the number ofjudg

38、ments,assessments, and the expertise of the experimenter.9. Keywords9.1 adsorption of product components; coated paper; external contaminants; packaging of beverages; packaging of food; plasticfilms; sensory attributes; storage conditions; transfer of flavorsASTM International takes no position resp

39、ecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This s

40、tandard is subject to revision at any time by the responsible technical committee and must be reviewed every five years andif not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard or for additional standardsand should be addressed to ASTM Interna

41、tional Headquarters. Your comments will receive careful consideration at a meeting of theresponsible technical committee, which you may attend. If you feel that your comments have not received a fair hearing you shouldmake your views known to the ASTM Committee on Standards, at the address shown bel

42、ow.This standard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959,United States. Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the aboveaddress or at 610-832-9585 (phone), 610-832-9555

43、(fax), or serviceastm.org (e-mail); or through the ASTM website(www.astm.org). Permission rights to photocopy the standard may also be secured from the ASTM website (www.astm.org/COPYRIGHT/).4 Guidelines for the Selection and Training of Sensory Panel Members, ASTM STP 758, ASTM, 1981.5 Manual on Sensory Testing Methods, ASTM STP 434, ASTM, 1968.MNL26-2ND Sensory Testing Methods: Second Edition, ASTM International, 1996.E460 123