1、Designation: E 460 04Standard Practice forDetermining Effect of Packaging on Food and BeverageProducts During Storage1This standard is issued under the fixed designation E 460; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the ye
2、ar 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.1. Scope1.1 This practice is designed to detect the changes insensory attributes of foods and beverages stored in variouspa
3、ckaging materials or systems, or both. It is not a practiceintended to determine shelf-life.1.2 This practice may be used for testing a wide variety ofmaterials in association with many kinds of products. There aremany ways in which a packaging material may influence aproduct during storage. First,
4、the packaging material maycontaminate the product with off-flavors by direct transfer ofpackaging component compounds to the product. Second, thepackaging material may adsorb components from the productwhich may then be further transferred to the atmosphere, thusreducing aroma intensity in the produ
5、ct. Third, external con-taminants may permeate the package and possibly be trans-ferred to the product. In addition to flavor influences, packag-ing materials may allow color or textural changes, or both, andmany other measurable sensory effects.2. Referenced Documents2.1 ASTM Standards:2E 253 Termi
6、nology Relating to Sensory Evaluation of Ma-terials and ProductsE 1885 Test Method for Sensory AnalysisTriangle TestE 2164 Test Method for Directional Difference Test2.2 ASTM Manuals:Manual 26 Sensory Testing Methods, 2nd Edition3. Summary of Practice3.1 A homogeneous lot of the product is packaged
7、in thedifferent ways to be considered in the test. Packaging opera-tions must be controlled to ensure that all units are treated alikeexcept for the differences inherent in the different packagingmaterials. To reduce error from test product variability a singleproduction lot should be used. Where a
8、single lot is not feasiblea sufficient number of replicates should be used, taking care notto introduce additional variables.3.2 Design the study to specify all appropriate storageconditions, intervals between tests, and total length of study. Asufficient number of units of each packaging treatment
9、arestored under predetermined storage conditions to provide thenecessary material for panel testing.3.3 Periodically, samples of all treatments are withdrawnand evaluated versus a designated control by a qualified panel.Results are subjected to appropriate statistical analyses todetermine whether th
10、ere are significant differences amongtreatments.3.4 Withdrawals are continued either through the originallyplanned length of storage, or until definitive results areobtained. Differences which are identified may not necessarilybe detrimental to the product.4. Significance and Use4.1 This practice is
11、 designed to determine the effects ofdifferent packaging materials whether of construction or sys-tems (overpack, inert atmosphere, etc.), or both. Differentpackaging materials may require different packaging systemsand thus detectable differences may not be experimentallyseparable from these influe
12、nces. The practice then, is limited tothose situations where comparative results are meaningful.This practice should be used where experimental materials oralternate storage conditions are evaluated against a knowncontrol, for example, a soft drink in cans with experimentalliners versus known liners
13、, or potato sticks in plastic bagsversus coated paper bags. Accepted industry standard pack-ages, such as glass bottles and metal cans may also be used ascontrols.5. Design of Study5.1 Number of TreatmentsThe number of alternate pack-ages or systems that may be assessed is dependent upon panelcapabi
14、lities. Preliminary testing should be used to determinethe appropriate number of samples that can be presented duringa single panel session without inducing panelist fatigue oradaptation and the number of panels that can be run within theproject time frame.1This practice is under the jurisdiction of
15、 ASTM Committee E18 on SensoryEvaluation of Materials and Products and is the direct responsibility of Subcom-mittee E18.05 on Sensory ApplicationsGeneral.Current edition approved May 1, 2004. Published May 2004. Originallyapproved in 1972. Last previous edition approved in 2003 as E 460 88 (2003)e1
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 the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box
17、 C700, West Conshohocken, PA 19428-2959, United States.5.2 Test Product and Packaging Material:5.2.1 The selection of the test products is usually indicatedby the interest in testing a specific packaging system.5.2.2 The original lot of product should be homogeneousand representative of the product.
18、 When homogeneity is notpossible, allocate sufficient units of the product to eachpackaging treatment using an appropriate statistical design.5.2.3 Ensure that both initially and at every test interval thetest products meet all required microbiological, physical, andchemical standards prior to panel
19、ist ingestion.5.2.4 Packaging operations must be controlled to ensure thatall units are treated alike except for the differences inherent inthe different packaging materials.5.3 Storage Conditions:5.3.1 Determine pertinent storage conditions for each pack-aging system under study. Determine on the b
20、asis of priorknowledge or logical projection, those conditions to which thepackaging system is most likely to be subjected. It may beadvisable to conduct the test under several storage conditionsappropriate to the product and its distribution and productionsystems, such as high and low humidity, etc
21、. Such studies arenormally run in parallel. This requires more of the test productand more panel testing time, but can greatly increase the totalamount of information.5.3.2 Extreme storage conditions may be used (often theseare called accelerated storage treatments). However, resultsunder extreme co
22、nditions must be validated against normalstorage conditions. Extreme storage conditions may include ahigher temperature but may also include humidity, O2content,light intensity, temperature cycle, and ratio of the packagingsurface to the product.5.3.3 To minimize the risk of introducing additional v
23、ari-ables, assign experimental and control samples to all storageconditions equally. For example, if two refrigerators are neededto store all of the products, place equal amounts of experimen-tal and control samples in each refrigerator. Considerationshould also be given to the positioning of the sa
24、mples in thestorage locker.5.4 Test Intervals:5.4.1 Products should be tested prior to storage, at “zerotime,” to ensure that no inadvertent differences have arisen dueto product sampling or operational errors in the packaging. Ifsignificant differences among treatments are found at thispoint, the c
25、ause of the difference must be investigated. Correc-tive steps must be taken.5.4.2 The test intervals as well as the total time of the testwill vary depending upon the product system. For example,studies of perishable food products will seldom extend formore than a week, whereas those of stable groc
26、ery productsoften will continue for a year or longer.5.4.3 On the basis of available information, estimate themaximum length of storage the product will reasonably en-counter under the planned storage conditions. After this timeperiod, the terminal point of the study is reached.5.4.4 Divide the stor
27、age time into intervals that take intoaccount intermediate points that would lead to an earlydecision on the merits of the experimental packaging.6. Test Methods6.1 Selection of a Test Method:6.1.1 Select a test method appropriate for detecting differ-ences in products. The following tests are commo
28、nly used:Triangle (see Test Method E 1885), Duo-Trio, Same-Different,Degree of Difference, Directional Difference (see Test MethodE 2164), and Descriptive Analysis (see Manual 26).6.1.2 The selection of a method will depend on the product,the type of panel available, time, money, and the information
29、needed.6.1.3 If the objective is to determine whether a differenceexists, the following tests are commonly used: Triangle,Duo-Trio, Same-Different, or Degree of Difference. If theobjective is to determine the magnitude of the difference,Degree of Difference or Descriptive Analysis are commonlyused.
30、If the objective is to characterize the difference, Descrip-tive Analysis is appropriate.6.2 Panel:6.2.1 These methods require a panel of judges that has beenappropriately screened on the basis of ability to discriminatespecific types of relevant differences and make consistentjudgments about sensor
31、y characteristics and trained (seeASTM Special Technical Publication 7583) for the specific testmethod selected.6.2.2 Panel members must be familiarized with the productunder study and the test methods to be used prior to the initialevaluation.6.3 Procedure:6.3.1 Present the sample in an appropriate
32、 manner for boththe product and the test method (see ASTM Special TechnicalPublication 4344). Judges should evaluate the samples (inindividual panel booths) under controlled conditions appropri-ate for the technique selected.6.3.2 The number of total judgments for each sample willvary depending on t
33、he test method selected and the degree ofconfidence desired.7. Data Analysis7.1 Handle the data in a manner appropriate for the chosentest method at each test period.7.2 When no significant differences are detected at thevarious storage times in the study, it is assumed that theexperimental package
34、is not different from the control. Ifdifferences are detected, further appropriate tests may beconducted to define the nature and magnitude of these differ-ences or their effect on the acceptance of the product, or both.8. Precision and Bias8.1 The precision and bias of the individual test methodsva
35、ries depending on the number of judges, the number ofjudgments, and the expertise of the experimenter.3Guidelines for the Selection and Training of Sensory Panel Members, ASTMSTP 758, ASTM, 1981.4Manual on Sensory Testing Methods, ASTM STP 434, ASTM, 1968.E4600429. Keywords9.1 adsorption of product
36、components; coated paper; exter-nal contaminants; packaging of beverages; packaging of food;plastic films; sensory attributes; storage conditions; transfer offlavorsASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this
37、 standard. 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
38、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 International Headquarters. Your comments will receive careful consideration at a meeting of therespo
39、nsible technical 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).E460043
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