ASTM D3070-2000(2005) Standard Test Method of Rapid Pressure Determination of Pressurized Products《加压制品快速压力测定的标准试验方法》.pdf

1、Designation: D 3070 00 (Reapproved 2005)Standard Test Method ofRapid Pressure Determination of Pressurized Products1This standard is issued under the fixed designation D 3070; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the yea

2、r of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This test method covers rapid p

3、ressure determination forpressurized products.1.2 This standard does not purport to address all of thesafety 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 applicabili

4、ty 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 highdegree of accuracy is not essential.3. Apparatus3.1 Pressure Gage, stainless steel construction, with a rangefr

5、om 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 needle valve to fit the aerosol valveson the cans to be tested (Fig. 1).NOTE 1Take care that there are n

6、o 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 venting of an approved cleaning solutioncontaining a bacteriastat. After cleaning, rinse the gage andapp

7、aratus 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 gage, then venting it. This should be repeated several timesuntil the gage is free of contamination

8、.NOTE 2When 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 only.3.2 Water Bath, constant-temperature, accurate to at least61F (60.5C).4. Reagents4.1 Pre

9、ssurizing 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 Dioxide (CO2).1This test method is under the jurisdiction of ASTM Committee D10 onPac

10、kaging and is the direct responsibility of Subcommittee D10.33 on MechanicalDispensers. Originally developed by the Chemical Specialties Manufacturers Assn.Current edition approved Oct. 1, 2005. Published October 2005. Originallyapproved in 1972. Last previous edition approved in 2000 as D 3070 00.F

11、IG. 1 Pressure Gage Apparatus1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.1.2.2 Nitrogen (N2).4.1.2.3 Nitrous Oxide (N2O).NOTE 3Suitable pressurizing gases for food products should belimited to those that are not liquefiable at

12、the temperatures and pressuresused. Compressed air is not recommended because of its oxygen content.5. Sampling5.1 Normal production 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 qui

13、ck calibration ofthe test gage.6.2 Gages in constant use should be checked approximatelyonce each week, or at any time after the gage has 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

14、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 lea

15、st 45 min (preferably60 min).NOTE 4Care 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 to theanticipated can pressure.7.3 Agitate the can a

16、nd attach the gage to the valve on thecan, press it open, and open the Hoke valve.NOTE 5“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 th

17、e 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 bath temperature,8.1.3 Results of the three pressure readings, and8.1.4 Average of the three pressure readings.9. Precision and Bias9.1 PrecisionT

18、he precision of Test Method D 3070 ishighly dependent on the contents being tested. One laboratoryhas investigated two products with three replicate tests, yield-ing the following results:Product A Can Pressure (psig)Can #1 56Can #2 55Can #3 55Mean value 55.3Standard deviation 0.6Product B Can Press

19、ure (psig)Can #1 59Can #2 59Can #3 60Mean value 59.3Standard deviation 0.69.1.1 Both groups of test samples had been conditioned in awater bath of 70.5F prior to testing.9.1.2 Other products in aerosol packages may have valuesdifferent than the values disclosed in 9.1. The results of this testare de

20、pendent on variations in filling, the contents bothpropellent and concentrate, the partial pressures of the propel-lent used, the head space in the particular can, as well as thelevel of the product in the can at the time of testing. Users ofthis test method are suggested to reference historical fil

21、es ofprevious tests of similar aerosol packaging contents for anestimate of within-laboratory repeatability. The Committeebelieves that because of this strong product and componentmaterial dependency,further investigation of repeatability andreproducibility is not practicable.9.2 BiasTest Method D 3

22、070 has no bias because anaccepted reference or referee value is not available.10. Keywords10.1 aerosol can pressure; aerosol packaging; pressurizedproductsASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard

23、. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and must be reviewed

24、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 International Headquarters. Your comments will receive careful consideration at a meeting of theresponsible te

25、chnical committee, which you may attend. If you feel that your comments have not received a fair hearing you shouldmake your views known to the ASTM Committee on Standards, at the address shown below.This standard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959,United States. Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the aboveaddress or at 610-832-9585 (phone), 610-832-9555 (fax), or serviceastm.org (e-mail); or through the ASTM website(www.astm.org).D 3070 00 (2005)2