1、Designation:D307000(Reapproved 2010)Standard Test Method ofRapid Pressure Determination of Pressurized Products1This standard is issued under the fixed designation D3070;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()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers rapid pressure determination forpressurized products.1.2 The values stated in inch-pound units are to
3、be regardedas standard.The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.3 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of whoev
4、er uses this standard to consult andestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2.Significance and Use2.1 This test method is a rapid technique for quality control,formula development,etc.,where speed is necessary and a hi
5、ghdegree of accuracy is not essential.3.Apparatus3.1 Pressure Gage,stainless steel construction,with a rangefrom 0 to 160 psi(0 to 1.1 MPa),and preferably with onenumber graduations.The gage should be attached to a18-in.Hoke needle valve,with all of the connections leak proof.Attach an adaptor to th
6、e needle valve to fit the aerosol valveson the cans to be tested(Fig.1).NOTE1Take care that there are no leaks in the gage apparatus.Thiscan be checked by occasionally making a measurement with the attach-ment under water.3.1.1 Care should be taken to clean the gage daily byrepeated injection and ve
7、nting of an approved cleaning solutioncontaining a bacteriastat.After cleaning,rinse the gage andapparatus with clean water and purge them with the prepres-surizing gas prior to use.3.1.2 For nonfood products,the gage apparatus may becleaned between product uses by forcing suitable solvents intothe
8、gage,then venting it.This should be repeated several timesuntil the gage is free of contamination.NOTE2When changing from chlorinated solvents to water-baseproducts,and vice versa,the above is particularly important to avoidpossible contamination.3.1.3 Use a separate gage apparatus for food products
9、 only.3.2 Water Bath,constant-temperature,accurate to at least61F(60.5C).4.Reagents4.1 Pressurizing Gas:4.1.1 For nonfood products the following are recom-mended:4.1.1.1 Carbon Dioxide(CO2).4.1.1.2 Compressed Air.4.1.1.3 Nitrogen(N2).4.1.2 For food products the following are recommended:4.1.2.1 Carb
10、on Dioxide(CO2).4.1.2.2 Nitrogen(N2).4.1.2.3 Nitrous Oxide(N2O).NOTE3Suitable pressurizing gases for food products should belimited to those that are not liquefiable at the temperatures and pressuresused.Compressed air is not recommended because of its oxygen content.5.Sampling5.1 Normal production
11、or laboratory samples shall be usedfor this test.6.Calibration6.1 A suitable standard check,accurate to 60.5 psi(3.4kPa),should be set up in the laboratory for quick calibration ofthe test gage.6.2 Gages in constant use should be checked approximatelyonce each week,or at any time after the gage has
12、beensubjected to accidental shock,such as dropping.7.Procedure7.1 Immerse the can in the constant-temperature water bath.The immersion time required depends on the initial cantemperature.If the can temperature is roughly within 610F(65.5C)of the bath temperature,immerse the can for 15 min,agitating
13、it every 5 min.For water base products having higher1This test method is under the jurisdiction of ASTM Committee D10 onPackaging and is the direct responsibility of Subcommittee D10.33 on MechanicalDispensers.Originally developed by the Chemical Specialties Manufacturers Assn.Current edition approv
14、ed Oct.1,2010.Published November 2010.Originallyapproved in 1972.Last previous edition approved in 2005 as D3070 00(2005).DOI:10.1520/D3070-00R10.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 specific heat,large cans(over 12 oz(30 cm3),
15、or cans varyingwidely in temperature,immerse for at least 45 min(preferably60 min).NOTE4Care should be taken to avoid handling the cans with barehands after they have reached constant temperature,since the pressure isa function of the can temperature.7.2 Prepressurize the gage as nearly as possible
16、to theanticipated can pressure.7.3 Agitate the can and attach the gage to the valve on thecan,press it open,and open the Hoke valve.NOTE5“Bleeding”or removal of gas from the vapor phase beforechecking the pressure is not permissible if the true pressure in the can isdesired.7.4 Record the reading and exact bath temperature.7.5 Close and remove the Hoke valve.7.6 Repeat 7.1 7.6 twice again,and average the results.8.Report8.1 Report the following information:8.1.1 Product being tested,8.1.2 Exact
