1、Designation:F111516Standard Test Method forDetermining the Carbon Dioxide Loss of BeverageContainers1This standard is issued under the fixed designation F1115;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.
2、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 The objective of this test method is to determine thecarbon dioxide(CO2)loss from plastic beverage containersafter a specified period of
3、storage time.1.2 Factors contributing to this pressure loss are volumeexpansion and the gas transport characteristics of the package,including permeation and leakage.1.3 The values stated in SI units are to be regarded asstandard.No other units of measurement are included in thisstandard.1.4 This st
4、andard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user 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 AST
5、M Standards:2D1129 Terminology Relating to WaterD1193 Specification for Reagent Water3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 automated CO2analyzeran electronic unit that willpierce the roll-on closure and automatically read pressure andtemperature and calculate volume o
6、f gas(Procedure B).Thereare multiple manufacturers of these instruments.3.1.2 carbonation volumethe volume of CO2(at 0C,1atm pressure)that is dissolved in the carbonated water,dividedby the volume of the liquid(based on water volume at 3.98Cequals 1.000 g/cm3).The conversion of pressure to carbonati
7、onvolumes should be made using a carbonation volumes table.Atable for carbonated water would not necessarily apply toliquids containing additional substances,such as carbonatedbeverages containing sugar.3.1.3 finishthe threaded part of the bottle which receivesthe cap.3.1.4 initial pressurethe equil
8、ibrium pressure in the testbottles as measured at 24 h after filling with carbonated water.(The filled bottles are allowed to stand for 24 h to obtaintemperature equilibrium with the test environment and to allowtime for pressure adjustment and equilibration of the CO2inthe headspace and liquid).3.1
9、.5 manual pressure testera unit that manually piercesthe closure and measures container pressure;an attachedthermometer is then used to measure temperature(ProcedureB).3.1.6 pressure monitoring devicea pressure gage or trans-ducer assembly with support electronics for indicating internalpressure lev
10、el of the bottle.This device is used with brassclosure fitting-equipped bottles.3.1.7 samplea set of bottles produced on the same equip-ment in a single run and using the same material and processconditions.Bottles should represent normal thickness distribu-tion.3.1.8 shelf lifethe number of weeks a
11、 sample set of bottlesretain a specified carbonation level,or a percent of the initiallevel.3.1.9 support ringa protrusion below the bottle finishwhich is used to support or stabilize the bottle during fillingand capping.3.1.10 temperature monitoring devicea thermocouplewith support electronics(same
12、 equipment as described in7.2.2).A precision glass thermometer may be used,provided abottle filled with noncarbonated water is used as a control ineach sample set(Procedure A).3.2 For other terms used in this test method,refer toTerminology D1129.4.Summary of Test Method4.1 Test bottles are filled w
13、ith carbonated water or beverageand,after closure application,are exposed to test environments1This test method is under the jurisdiction of ASTM Committee F02 on PrimaryBarrier Packaging and is the direct responsibility of Subcommittee F02.10 onPermeation.Current edition approved Oct.1,2016.Publish
14、ed XXXX 2016.Originallyapproved in 1987.Last previous edition approved in 2008 as F1115 95(2008)1.DOI:10.1520/F1115-16.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to th
15、e standards Document Summary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 for specified time periods.By periodically measuring the initialand final carbonation levels in the container,the carbonationloss and car
16、bonation transfer rate can be calculated.5.Significance and Use5.1 Two procedures,A and B,are outlined in this testmethod.Procedure A is used most often for development ofvarious beverage container designs to determine the functionalcharacteristics of the package in regard to shelf life.ProcedureB is recommended for use in beverage filling operations as aquality control tool in maintaining the desired CO2fill pres-sure.A loss of CO2will affect product taste.5.1.1 ProcedureAinvolves the use of se