1、Designation:D 3075 94Standard Test Method forOverrun of Food Aerosol Products1This standard is issued under the fixed designation D 3075;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parenthese
2、s indicates the year of last reapproval.Asuperscript epsilon(e)indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers the determination of overrun offood aerosol products,such as whipped cream.1.2 This standard does not purport to address all of thesaf
3、ety concerns,if any,associated with its use.It is theresponsibility of whoever uses this standard to consult andestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2.Terminology2.1 Definition:2.1.1 overrunthe relation between the
4、liquid volume ofthe cream mix,and that of the dispensed aerated product.3.Apparatus3.1 Measuring Cup,with a wide opening and straight sides,that permits filling with a minimum of air pockets.3.2 Drinking Cups,4-oz(118-cm3),two.4.Conditioning4.1 Close,gas,and shake the filled container.Store theconta
5、iner at 40F(4.4C)for a minimum of 24 h prior totesting.Some creams or toppings may require longer storage toreach equilibrium pressures and full overrun.NOTE1The volume and density of the liquid mix(that is,the creamplus flavoring,sugar,etc.)is determined before filling the aerosolcontainer.5.Proced
6、ure5.1 Dispensed Volume:5.1.1 Dispense the container at 40F(4.4C).Before dis-pensing,shake the container vigorously by hand for 5 s.5.1.2 Holding the container in the proper position,dispenseapproximately 6 oz(150 cm3)of the whipped product into themeasuring cup.Dispense the cream in a manner that a
7、voids airpockets.5.1.3 Shake the container again,and dispense another 6 oz(150 cm3)of the product.5.1.4 Repeat 5.1.3 until the contents have been dispensed.5.1.5 To correct for product retained in the container,weighthe contents remaining after complete dispensing,convert tovolume,and subtract from
8、the original liquid volume.5.1.6 Calculate the percent overrun,O,as follows:O 5D 2 L!/L#3 100(1)where:D=volume of dispensed cream,andL=volume of liquid cream mix.5.2 Mass BasisThis alternative method permits compari-son of overrun on various portions of the dispensed product.The overrun tends to dec
9、rease as the various portions aredispensed(for example,a whipped cream that dispensed from500 to 550%on the first portion may average approximately400%for all portions).5.2.1 Fill one of the 4-oz(118-cm3)drinking cups with theliquid cream and weigh it.Record the mass.5.2.2 Fill the other 4-oz(118-cm
10、3)drinking cup with creamdispensed from the shaken aerated container.Weigh the cupand record the mass.5.2.3 Calculate the percent overrun,O8,as follows:O8 5L8 2 D8!/D8#3 100(2)where:D8=mass of volume of dispensed cream,andL8=mass of liquid cream mix.6.Report6.1 The report shall include the following
11、:6.1.1 Product being tested,6.1.2 Procedure used(Dispensed Volume or Mass Basis),and6.1.3 Percent overrun,expressed to the nearest 10%.7.Precision and Bias7.1 PrecisionThis test method is being reviewed fordevelopment of a precision statement based upon intralabora-tory test data.Volunteers from var
12、ious CSMA Aerosol Divi-sion,Test and Standard Methods subcommittee membershipwill provide the precision statement based upon their within-laboratory data.1This test method is under the jurisdiction of ASTM Committee D10 onPackaging and is the direct responsibility of Subcommittee D10.33 on Mechanica
13、lDispensers.This test method was originally developed by the Chemical SpecialtiesManufacturers Assn.Current edition approved Nov.15,1994.Published January 1995.Originallypublished as D 3075 72.Last previous edition D 3075 72(1981)e1.1Copyright ASTM,100 Barr Harbor Drive,West Conshohocken,PA 19428-29
14、59,United States.NOTICE:This standard has either been superseded and replaced by a new version or discontinued.Contact ASTM International(www.astm.org)for the latest information.The American Society for Testing and Materials takes no position respecting the validity of any patent rights asserted in
15、connectionwith any item mentioned in this standard.Users of this standard are expressly advised that determination of the validity of any suchpatent rights,and the risk of infringement of such rights,are entirely their own responsibility.This standard is subject to revision at any time by the respon
16、sible 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 Headquarters.Your comments will receive careful consideration at a meeting of the responsibletechnical committee,which you may attend.If you feel that your comments have not received a fair hearing you should make yourviews known to the ASTM Committee on Standards,
