DIN 10955-2004 Sensory analysis - Testing of packaging materials and packages for foodstuffs《感官分析 食品用包装材料和包装件的检验》.pdf

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1、June 2004DEUTSCHE NORM English price group 11No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 55.040; 67.240!$T“1495

2、827www.din.deDDIN 10955Sensory analysis Testing of packaging materials and packages for food productsSensorische Prfung Prfung von Packstoffen und Packmitteln fr Lebensmittel1230-1:2002-04 andDIN EN 1230-2:2002-04supersedesDIN 10955:1983-04www.beuth.deTogether with DIN ENIn case of doubt, the German

3、-language original should be consulted as the authoritative text.Translation by DIN-Sprachendienst.Document comprises 15 pagesDIN 10955:2004-06 2 Contents Page Foreword3 1 Scope 3 2 Normative references 4 3 Terms and definitions .4 4 Units 5 5 Principle5 6 Test panel .6 7 Designation of method6 8 Ap

4、paratus .6 9 Test substances for tasting 6 10 Sampling and sample storage7 11 Procedure .7 11.1 General7 11.2 Sample preparation .7 11.3 Test conditions . 10 11.4 Number of samples and sample size 11 11.5 Testing for difference in odour from the standard sample 11 11.6 Taint test 12 12 Assessment. 1

5、3 12.1 Difference in odour from the standard sample 13 12.2 Difference in taste from the control or standard sample . 13 12.3 Test certificates. 14 13 Test report . 14 Bibliography. 15 DIN 10955:2004-06 3 Foreword This standard has been prepared by Technical Committee Sensorik of the Normenausschuss

6、 Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee). It was necessary to revise the previous edition since it had been partially superseded by DIN EN 1230-1:2002-04 and DIN EN 1230-2:2002-04. The scope of this standard is consequently restricted to the

7、 analysis of food product packaging materials other than paper and cardboard. However it should continue to serve as a basis for testing paper and cardboard for test conditions other than ambient temperature and indirect contact. Amendments This standard differs from DIN 10955:1983-04 as follows: a)

8、 the scope has been restricted to packaging materials and packages not made of paper and cardboard and therefore not included in DIN EN 1230-1 and DIN EN 1230-2. However this standard continues to be applicable to all packaging materials and packages made of paper and cardboard to be in contact with

9、 food where these are intended to be tested under conditions other than ambient temperature and with indirect contact; b) in line with the definition of packaging materials and packages which are to be regarded as food handling commodities according to article 5, para. 1, no. 1 of the Lebensmittel-

10、und Bedarfsgegenstndegesetz (Food and Commodities Act) (LMBG) 1, the scope has been extended to cover food handling commodities; c) to harmonize with DIN EN 1230-1 and DIN EN 1230-2, the sample size has been set at 6 dm2; d) the number of completely separate test results needed for arbitration analy

11、ses has been increased from 5 to 6; e) the individual results are defined as consistent if they do not differ by more than 1,5 from the applicable median; f) the standard has been editorially revised; g) the references have been updated to correspond to the most recent style rules. Previous editions

12、 DIN 10955:1973-08, 1983-04 1 Scope This standard specifies a sensory analysis method for packaging materials and packages for food products to assess their compatibility with food products 1, 2, 3. The method serves to establish whether a package or packaging material or a food handling commodity h

13、as an inherent odour or contains substances that, under the specified test conditions, are transferred to a test substance either through the air-filled cavity or through direct contact and alter its taste. Original packaged products or food simulants (see clause 9) may be used as test substances. I

14、f tests are performed because the user has sensory complaints about the packaged materials taken from final packages, it shall first be established whether the test method is inapplicable because the changes complained of are due to secondary effects or to the permeability of the packages to odorous

15、 substances or their ability to absorb them. DIN 10955:2004-06 4 The standard does not apply to packages and packaging material made of paper or cardboard whose off-odour effect on and tainting of the food simulants are tested in indirect contact at ambient temperature, which are covered by DIN EN 1

16、230-1 and DIN EN 1230-2. 2 Normative references This standard incorporates, by dated or undated reference, provisions from other publications. These normative references are cited at the appropriate places in the text, and the titles of the publications are listed below. For dated references, subseq

17、uent amendments to or revisions of any of these publications apply to this standard only when incorporated in it by amendment or revision. For undated references, the latest edition of the publication referred to (including any amendments) applies. DIN 10950-1, Sensory analysis Concepts DIN 10954, S

18、ensory testing methods Paired comparison test DIN 10963, Ranking method for sensory analysis DIN 10964, Simple descriptive test for sensory analysis DIN 12339, Petri dishes for laboratory use DIN 55405-1, Packaging terminology Systematic survey, full alphabetical list and scope of packaging terminol

19、ogy DIN 55405-5, Packaging terminology Packaging, packaging material, packing and packed items DIN EN 1230-1, Paper and board intended to come into contact with food products Sensory analysis Part 1: Odour DIN EN 1230-2, Paper and board intended to come into contact with food products Sensory analys

20、is Part 2: Off-flavour (taint) DIN EN ISO 2233, Packaging Complete, filled transport packages and unit loads Conditioning for testing (ISO 2233:2000) DIN EN ISO 4796-2, Laboratory glassware Bottles Part 2: Conical neck bottles (ISO 4796-2:2000) DIN ISO 4120:1983, Sensory analysis Methodology Triangl

21、e test 3 Terms and definitions In addition to those specified in DIN 10950-1, DIN 55405-1 and DIN 55405-5, the following terms and definitions are used in this standard. 3.1 standard sample test sample of a product of the same composition found to be beyond reproach (e.g. a retained sample, a counte

22、rsample in arbitration procedures, etc.) and used to prepare control samples whose properties do not alter during storage 3.2 test segment piece taken from the sample for use in performing the test DIN 10955:2004-06 5 3.3 test substance for tasting tests: the original packaged food product provided

23、or a suitable food simulant NOTE See clause 9. for odour tests: the air-filled cavity above the test segment or the food product 3.4 test portion for taste tests: the portion of the test sample that is tested by the assessor for odour tests: the air-filled cavity in the container filled with the tes

24、t segment that is assessed or the food product that is smelled NOTE An analytical and a control sample shall be distinguished according to their function. 3.4.1 analytical sample sample taken from the test substance and stored together with the test segment or sample 3.4.2 control sample sample take

25、n from the test substance and stored under the same conditions as the analytical sample, either together with or without a standard sample 3.5 product product to be tested EXAMPLE Packaging material, packages or packed item 3.6 sample that part of a product that is provided for sensory testing 3.7 f

26、ood simulant that food product used for sensory testing if the original food product is unknown or not available 4 Units There are no physically defined units for expressing the test results. The individual results are reported on an arbitrary intensity scale consisting of whole numbers with scale i

27、ntervals of one half. 5 Principle This test covers sensorially active substances that either migrate from the product into the air-filled cavity above the product (odour test) or enter the test substance via the air-filled cavity or on direct contact (taste test), a process in which the absorption o

28、r dissolving power of the food simulant for the substances involved plays a part during the specified duration of the test. The odour test is performed by smelling after storing the test portions for a certain time under specified conditions to check for any difference, while the taste test is perfo

29、rmed on test substances by testing for differences. DIN 10955:2004-06 6 6 Test panel The test panel shall consist of at least six selected assessors charged with achieving six evidentially valuable results, including the requirement that the sum of the deviations of a single result from the median d

30、oes not exceed 1,5. The assessors shall be trained in determining odour and taste differences originating from the packaging materials and packages. 7 Designation of method Designation of the method of sensorially testing packaging materials and packages for food products (A): Test DIN 10955 A 8 App

31、aratus 8.1 All the apparatus used shall be odourless and shall not have any effect on the test portions. In particular, low-odour agents shall be used for cleaning the apparatus. The following apparatus shall be used. 8.2 Wide neck flat bottom flasks with conical ground joint and stopper, of nominal

32、 capacity 500 ml or 1 000 ml (e.g. as in DIN EN ISO 4796-2) or 8.3 Domestic preserve jars with ground lid, of nominal capacity 500 ml or 1 000 ml. 8.4 Glass Petri dishes (e.g. DIN 12339 AB2 80 20 and DIN 12339 AB2 150 30 Petri dishes). 9 Test substances for tasting The test panel supervisor shall se

33、lect the test substances to meet the requirements of the test in question if the latter have not been agreed beforehand. The test substances shall be original food products provided with packaging material or packages or food simulants that are selected to fulfil the intended use of the product on t

34、he basis of their attributes and have no foreign odour or taste. Examples of food simulants that may be used are: unsalted butter for predominantly fatty food products containing water; taste-free and odourless cooking fat and edible oil, or grated milk chocolate, for predominantly fatty and anhydro

35、us food products; lactose and rich tea biscuits for dry food products; water from the drinking water supply or table water low in carbonic acid, apple juice and 0,2 % (m/m) acetic acid for aqueous and acidic food products; 10 % (V/V) ethanol for alcoholic drinks. The food product intended for packag

36、es shall be used to test whether a packaging material or packages meets the requirements of article 31, para. 1 of the Lebensmittel- und Bedarfsgegenstndegesetz 1. If the original packaged material is unknown or the food handling commodity is to be tested for contact with various food products, the

37、sensory analysis of unused food handling commodities shall be performed using food simulants. In the case of commodities intended for contact with various food products or for assessing the DIN 10955:2004-06 7 “worst case”, food products that are particularly bland shall be tested. If the commodity

38、is intended solely for contact with a certain food product, the analysis shall be performed with the latter. 10 Sampling and sample storage The method of collecting the test segment shall ensure that the latter is representative of the product. When the test segment is removed from the packaging mat

39、erial, the outer layers of a stack or roll shall be discarded. When packages are taken from stacks, the outer pieces shall be discarded, while in the case of a continuous production, the first twenty packages produced shall be discarded. In the case of consumer packages, representative samples shall

40、 be taken from the interior of a stack or an external packaging. After collection, the individual test samples shall be stored separately, for example in tightly closing specimen jars or wrapped in unlacquered aluminium foil, to prevent them from absorbing any foreign odours or losing any volatile s

41、ubstances. 11 Procedure 11.1 General It is necessary to bear in mind that if the test set-up is unsuitable, changes may occur in the test substance that are due to its sensitivity to oxygen, light or heat or to the action of micro-organisms and are therefore not caused by the packaging material or t

42、he packages. Packaging materials and packages that are susceptible to microbial attack may also undergo changes. The test conditions shall therefore be chosen so as to prevent such changes. 11.2 Sample preparation 11.2.1 Material in rolls or sheets Cut segments 6 dm2in area from the test samples. In

43、 the case of printed material, ensure that, for the test segments or packages being assessed, the ratio of printed to unprinted area is roughly the same as for the ready-to-use packages. If it is necessary to reduce the size of the test segments, the individual pieces shall not measure less than 1 d

44、m2and this shall also be the case for segments taken from ready-to-use packages. To test for off-odour or tainting originating from the air-filled cavity, ensure that the surface of the segments are as completely accessible to the ambient air as possible after they are placed in the test vessel. In

45、the case of multilayer samples in which the surfaces are substantially different and the layers are separated from one another by a virtually impermeable layer, and, in particular, in the case of printed samples, perform the test on the side adjacent to the packaged food product. For this purpose Te

46、tra Paks or bags whose inside is the surface to be tested, for example, shall be shaped from the test segments. The adhesives and adhesive strips used to make the Tetra Paks shall not release any foreign odour into the cavity. NOTE In the case of printed materials in particular, substances frequentl

47、y migrate from the outside to the inside of a package. If the package is used for food products, substances can therefore migrate from the outside layer of the packages to the food product. If suitable blanks are available, original packages can be made from them and used for the test. Already presh

48、aped hollow bodies can be used immediately. Ensure that the containers are produced and sealed in a room free of odour. DIN 10955:2004-06 8 11.2.2 Pretreatment of food handling commodities Test disposable commodities without any pretreatment. Pretreat those intended for reuse in accordance with the

49、instructions or, if no instructions are given, clean them in the same way as in a domestic environment. As a departure from the instructions applying to migration testing, the first sample shall be used for evaluation in the case of reusable commodities. 11.2.3 Off-odour test To test packaging materials for off-odour, place test segments measuring 6 dm2loosely in a 500 ml wide neck flat bottom flask or preserve jar or segments measuring 12 dm2in a 1 000 ml container. Seal the containers and store them at 23 C in the dark