1、Designation:D307018Standard Practice forRapid 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 last revision.A number
2、 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 covers rapid pressure determination forpressurized products.1.2 The values stated in inch-pound units are to be regardedas standard
3、.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 the user of this standard t
4、o establish appro-priate safety,health,and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Princi
5、ples for theDevelopment of International Standards,Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade(TBT)Committee.2.Significance and Use2.1 This practice is a rapid technique for quality control,formula development,etc.,where speed is necessary and a high
6、degree 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 the
7、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 vent
8、ing 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 ga
9、ge,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 o
10、nly.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 Carbon
11、 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 or
12、 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 be
13、ensubjected to accidental shock,such as dropping.1This practice is under the jurisdiction of ASTM Committee D10 on Packagingand is the direct responsibility of Subcommittee D10.33 on Aerosol Products.Originally developed by the Chemical Specialties Manufacturers Assn.Current edition approved May 1,2
14、018.Published June 2018.Originallyapproved in 1972.Last previous edition approved in 2010 as D3070 00(2010).DOI:10.1520/D3070-18.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United StatesThis international standard was developed in accordance with in
15、ternationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade(TBT)Committee.1 7.Procedure7.1 Immerse the can in the constant-
16、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 it every 5 min.For water base products having higherspecific heat,large cans(over 12 oz(30 cm3),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
