ASTM F2824-2010e1 Standard Test Method for Mechanical Seal Strength Testing for Round Cups and Bowl Containers with Flexible Peelable Lids《测定带柔性易拉盖的圆杯和碗容器的机械密封强度的标准试验方法》.pdf

《ASTM F2824-2010e1 Standard Test Method for Mechanical Seal Strength Testing for Round Cups and Bowl Containers with Flexible Peelable Lids《测定带柔性易拉盖的圆杯和碗容器的机械密封强度的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM F2824-2010e1 Standard Test Method for Mechanical Seal Strength Testing for Round Cups and Bowl Containers with Flexible Peelable Lids《测定带柔性易拉盖的圆杯和碗容器的机械密封强度的标准试验方法》.pdf（6页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F2824 101Standard Test Method forMechanical Seal Strength Testing for Round Cups and BowlContainers with Flexible Peelable Lids1This standard is issued under the fixed designation F2824; the number immediately following the designation indicates the year oforiginal adoption or, in the c

2、ase of revision, 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.1NOTEFig. X1.1 was added editorially in April 2011.1. Scope1.1 This test method describes a method fo

3、r the measure-ment of mechanical seal strength while separating the entire lid(cover/membrane) from a rigid or semi-rigid round container.1.2 This test method differs from Test Method F88. TestMethod F88 tests a portion of the seal where as this test methodtests the force required to separate the en

4、tire lid (cover/membrane) from the container.1.3 This test method is used to determine the continuous andmaximum forces required to separate the lid (cover/membrane)from the container.1.4 This test method uses an angle of pull of 45, howeverother angles of pull may be used provided results are docu-

5、mented noting the used angle of pull and said procedure isvalidated.1.5 Typical examples of container shapes that could betested using this or a similar method include oval, rectangular,and circular with single or multiple cavities having a sealed lid(cover/membrane). Examples of products packaged i

6、n thesetypes of containers are: ready meals, creamers, coffee, yogurts,household fresheners, chemical and pharmaceutical products,and numerous others not mentioned. However, this testmethod, described within, is specifically for round containers.1.6 The values stated in inch-pound units are to be re

7、gardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.7 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the us

8、er 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:2D4332 Practice for Conditioning Containers, Packages, orPackaging Components for TestingE177 Practice for Use o

9、f the Terms Precision and Bias inASTM Test MethodsE691 Practice for Conducting an Interlaboratory Study toDetermine the Precision of a Test MethodF17 Terminology Relating to Flexible Barrier PackagingF88 Test Method for Seal Strength of Flexible BarrierMaterials2.2 Other Standard:ANSI/AAMI/ISO 11607

10、1 Packaging for Terminally Ster-ilized Medical DevicesPart 1: Requirements for Mate-rials, Sterile Barrier Systems, and Packaging Systems33. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 average seal strengththe sum of the individualforces recorded divided by the total number o

11、f those measure-ments. The calculation can be expressed as the averagebetween the peaks or within the peaks (see Fig. 1).3.1.2 flexibleSee Terminology F17.3.1.3 grip separation ratea function of the test equipmentdesign and angle of peel to achieve the correct peel rate. It isthe actual peel rate of

12、 separating the lid (cover/membrane)from the container. For this test method, the actual separationrate is 12 in./min (300 mm/min).3.1.4 maximum seal strengththe maximum force mea-sured when separating progressively, under the conditions ofthe test.1This test method is under the jurisdiction of ASTM

13、 Committee F02 on FlexibleBarrier Packaging and is the direct responsibility of Subcommittee F02.20 onPhysical Properties.Current edition approved May 1, 2010. Published June 2010. DOI: 10.1520/F282410E01.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer S

14、ervice at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.1Copyright ASTM International

15、, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.5 peel anglethe angle of the lid (cover/membrane)relative to the container seal surface at all points of removal ofthe lid (cover/membrane) from the container seal surface. Thepreferred angle for this test meth

16、od is 45 (Fig. 2) but otherangles can be used.3.1.6 peel linethe line of direction of peel, normally 90to the line beginning at the starting peel point and bisects thecontainer area evenly (see Fig. 2).3.1.7 seal areathe total area of the container which issealed to the lid (cover/membrane) and requ

17、ires a force toseparate them.3.1.8 starting peel pointthe extended tab provided by thedesign of the lid (cover/membrane).3.1.9 workthe energy required to separate the lid (cover/membrane) from the test container. Typically, this calculationis made by the computer software or can be calculated as the

18、area under the force-displacement curve.4. Summary of Test Method4.1 The test sample (container) is fastened securely to thetest fixture with the starting peel point (extended tab ifprovided) of the lid (cover/membrane) attached to the grip ofthe force measuring device (load cell). The lid (cover/me

19、mbrane) is peeled from the container at a constant rate ofspeed along the peel line of the container and at a 45 angle(other angles are permitted but must be noted and reported withtest results) measured from the sealed surface of the containerand lid (cover/membrane). Forces measured during the tes

20、t arerecorded and plotted for analysis and reporting.5. Significance and Use5.1 Test Method F88 has been the standard for the mechani-cal peel strength testing of peelable seals since the 1960s.Normally the testing is run on a portion of the seal. The resultis an actual seal strength picture of that

21、 portion of the seal. Thistest method is different in that the entire package seal is peeledopen and data collected for the entire sealed area.5.2 This test method is a tool for quality assurance use aswell as performance evaluation of a seal during separation.5.3 With appropriate software, data is

22、collected depictingthe seal strength of the entire length of the seal. As a result, itis possible to see seal strength variations, as the seal is peeledapart, thereby evaluating the consistency and uniformity of theseal (see Fig. 1).FIG. 1 Average Seal StrengthF2824 10126. Apparatus6.1 Testing machi

23、ne of the constant-rate-of-peel type shallbe used.6.2 The constant rate of peel between the clamp (grip) andthe sample container shall be maintained at a constant rate of12 6 0.5 in./min (300 6 12.7 mm/min).6.3 There shall be an electronic measuring device (forcegage) capable of taking a sufficient

24、number of readings persecond and compatible with the computer program such that acontinuous graph of force versus displacement is achieved. It isalso possible to use an analog instrument which inputs to anX-Y plotter to obtain the force versus displacement curve. Aclamp or grip is fastened to the el

25、ectronic measuring deviceand suitable for holding the lid (cover/membrane) shall be used(see Fig. 1).6.4 There shall be a fixture suitable for securing the samplecontainer in such a position as to cause the lid (cover/membrane) to be peeled at a constant 45 angle during theentire test. Since any mov

26、ement of the container in the fixturecan affect the value obtained by the electronic measuringdevice, the container must be held fast.7. Sampling and Test Specs and Units7.1 Sample size is determined by using an approved statis-tically validated sampling plan.7.2 Sample identification should be made

27、 prior to specifictest samples, if necessary. Record the information such that testresults and anomalies are identifiable back to the individualspecimens.8. Preparation of Apparatus8.1 Apparatus shall be positioned according to manufactur-ers instructions and in a suitable environment for testingcon

28、ditions.9. Calibration and Standardization9.1 Calibration of the force gage shall be verified prior totesting and accurate to 61 % of the full scale of the electronicmeasuring device.9.2 Follow the gage manufacturers procedure for calibra-tion.10. Conditioning10.1 Conditioning of the samples will de

29、pend on the mate-rial under evaluation. If conditioning before testing is appro-priate, normal, and desirable, then condition the test specimensat 23 6 2C (73.4 6 3.6F) and 50 6 5 % RH until materialhas reached stabilization. See Practice D4332 for guidance onconditioning practices.11. Procedure11.1

30、 Verify calibration of the force-measuring device priorto proceeding with the test. See 9.2.FIG. 2 Peel Line and Peel AngleF2824 101311.2 Determine the peel line of the sample container to betested and secure the container in the test equipment fixturewith the starting peel point and peel line orien

31、ted so that thedirection of the peel travels along the peel line.11.3 Secure the lid peeling tab in the grip of the forcemeasuring device.11.4 Set the rate of peel to 12 6 0.5 in./min (300 6 12.7mm/min) and start the test.11.5 Upon completion of the test cycle record the measuredresults, remove the

32、sample, and repeat the process for addi-tional samples.12. Report12.1 Report the following information:12.2 Statement of the angle of peel that was used and anyindication of any deviation from the test method as written.12.3 Identification of the source, size, and shape of thesample tested along wit

33、h any other necessary information touniquely identify the sample.12.4 Description of any anomalous behavior during thetesting (such as tearing of the lid (cover/membrane).12.5 Measured values for: average seal strength, work, andmaximum seal strength.12.6 Sample conditioning if different than the te

34、st method.13. Precision and Bias13.1 The precision of this test method is based on aninterlaboratory study (ILS) of ASTM WK18963 conducted in2008. Four laboratories analyzed two different specimen types,reporting data for five peel strength parameters. Every “testresult” represents an individual det

35、ermination. The laboratorieswere instructed to report twenty replicate results for eachparameter in order to estimate the repeatability and reproduc-ibility limits of the standard. Except for the use of only fourlaboratories, Practice E691 was followed for the design andanalysis of the data; the det

36、ails are given in ASTM ResearchReport No. F021028.413.1.1 Repeatability Limit (r)Two test results obtainedwithin one laboratory shall be judged not equivalent if theydiffer by more than the “r” value for that material; “r”istheinterval representing the critical difference between two testresults for

37、 the same material, obtained by the same operatorusing the same equipment on the same day in the samelaboratory.13.1.1.1 Repeatability limits are listed in Table 1 and Table2 below.13.1.2 Reproducibility Limit (R)Two test results shall bejudged not equivalent if they differ by more than the “R” valu

38、efor that material; “R” is the interval representing the criticaldifference between two test results for the same material,obtained by different operators using different equipment indifferent laboratories.13.1.2.1 Reproducibility limits are listed in Table 1 andTable 2 below.13.1.3 The above terms

39、(repeatability limit and reproduc-ibility limit) are used as specified in Practice E177.13.1.4 Any judgment in accordance with statements 13.1.1and 13.1.2 would normally have an approximate 95 % prob-ability of being correct, however the precision statistics ob-tained in this ILS must not be treated

40、 as exact mathematicalquantities which are applicable to all circumstances and uses.The limited number of materials tested and laboratories report-ing results guarantees that there will be times when differencesgreater than predicted by the ILS results will arise, sometimeswith considerably greater

41、or smaller frequency than the 95 %probability limit would imply. The repeatability limit and thereproducibility limit should be considered as general guides,and the associated probability of 95 % as only a roughindicator of what can be expected.13.2 BiasAt the time of the study, the test specimensch

42、osen for analysis were not accepted reference materialssuitable for determining the bias for this test method, thereforeno statement on bias is being made.13.3 The precision statement was determined through sta-tistical examination of 760 data points, from four laboratories,on a total of two unique

43、material sets. These two differentmaterial types were described as the following:Material A: Gelatin cupsCup: Thermoformed polypropyleneLid: Foil lamination with peel layerMaterial B: Stuffing mix cupsCup: Thermoformed multilayer plastic laminateLid: Plastic film with peel layer13.4 To judge the equ

44、ivalency of two test results, it isrecommended to choose the material closest in characteristicsto the test material.13.5 The standard deviations of the laboratory averages(above) imply less variability is achieved when multipleresults, in this case 20, are averaged from any given instrumentor labor

45、atory, than when individual replicates are produced andreported under repeatability conditions.4Supporting data have been filed at ASTM International Headquarters and maybe obtained by requesting Research Report RR:F02-1028.TABLE 1 Gelatin CupsMaterial AverageAStandard Deviationof Laboratory Average

46、sRepeatabilityStandard DeviationReproducibilityStandard DeviationRepeatabilityLimitReproducibilityLimitx s x srsRrRFirst Peak, lbf (N) 3.186 (14.172) 0.207 (0.921) 0.297 (1.321) 0.356 (1.584) 0.833 (3.705) 0.997 (4.435)Second Peak, lbf (N) 4.408 (19.608) 0.148 (0.658) 0.396 (1.761) 0.414 (1.842) 1.1

47、10 (4.938) 1.158 (5.151)Average Seal Strength, lbf (N) 1.525 (6.784) 0.142 (0.632) 0.076 (0.338) 0.161 (0.716) 0.213 (0.947) 0.450 (2.002)Maximum Seal Strength, lbf (N) 4.391 (19.532) 0.146 (0.649) 0.417 (1.855) 0.432 (1.922) 1.169 (5.200) 1.210 (5.382)Work, in.-lbf (N-m) 8.353 (0.9438) 0.527 (0.059

48、5) 0.410 (0.0463) 0.661 (0.0747) 1.149 (0.1298) 1.852 (0.2092)AThe average of the laboratories calculated averages.F2824 101414. Keywords14.1 average seal strength; cups round containers; flexible;grip separation rate; lid; packaging; peak seal strength; peel;peel angle; seal; seal area; seal streng

49、thAPPENDIX(Nonmandatory Information)X1. IMPORTANT CONSIDERATIONSX1.1 There are several machines in the marketplace whichprovide for a 45 peel angle when peeling lids (covers) off rigidcontainers. It is important to be sure that the peel angle remainsconstant for the entire peel and that the linear speed parallel tothe plane of the lid is controlled to a constant 12 in./min orwhatever the desired speed is. This is accomplished by theinstrument shown in Fig. X1.1. In addition, the force gage pullsalong the axis of the 45 peel so that the force valu