1、L L t Beneficial comments (recommendations, additions, deletions) and any pertinent data which may be of use in improving this document should be addressed to: U.S. Army Natick Research, Development, and Engineering Center, Natick, MA 01760-5014 by using the self-addressed Standardization Document I
2、mprovement Proposal (DD Form 1426) appearing at the end of this document or by letter. MIL-P-44276 7 7777906 0402359 O m- pss-70 - - MIL-P-44276(GL) 30 September i987 MILITARY SPECIFICATION PACKAGING OF RATION, COLD WEATHER COMPONENTS (IN POUCHES) This specification is approved for use by Natick Res
3、earch, Development, and Engineering Center, Department of the Army, and is available for use by all Departments and Agencies of the Department of Defense. 1, SCOPE 1.1 Scope. This document covers packaging of the Ration, Cold Weather component items. 2. APPLICABLE DOCUMENTS 2.1 Government documents.
4、 2.1.1 Documents. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issue of these documents shall be those listed in the issue of the Department of Defense Index of Specifications and Standards (DODISS) and supplement thereto, cited
5、 in the solicitation. SPECIFICATIONS FEDERAL L-C-110 - Cellophane (Coated and Noncoated Regenerated L-P-378 - Plastic Sheet and Strip, Thin Gauge, Polyolefin Cellulose Film) 40-A-1876 - Aluminum Foil PPP-B-636 - Boxes, Shipping, Fiberboard PPP-C-843 - Cushioning Material, .Cellulosic I I AMSC N/A FS
6、C 89GP DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited, THIS DOCUMENT CONTAINS /4 PAGES. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-P-44276 (GL) PPP-C-1752 - Cushioning Material, Unicellular Polyethylene PPP-
7、C-1797 - Cushioning Material, Resilient, Low Density, Foam Flexible (For Packaging Purposes) Unicellular Polypropylene Foam MILITARY MIL-L-1497 - Labeling of Metal Cans for Subsistence Items STANDARDS FEDERAL FED-STD-595 - Colors MI LI TARY MIL-STD-105 - Sampling Procedures and Tables for Inspection
8、 by MIL-STD-129 - Marking for Shipment and Storage Attributes -. (Copies of documents required by contractors in connection with specific acquisition functions should be obtained from the contracting activity or as directed by the contracting activity.) “2.2 Other publications. The following documen
9、ts form a part of this document to the extent specified herein. documents which are DOD adopted shall be those listed in the issue of the DODISS specified in the solicitation. Unless otherwise specified, the issues of documents not listed in the DODISS shall be the issues of the nongovernment docume
10、nts which are current on the date of the solicitation. Unless otherwise specified, the issues of the AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM) D 1238 - Flow Rates of Thermoplastics by Extrusion Plastometer D 1505 - Density of Plastics by Density Gradient Technique F 88 - Seal Strength of Fle
11、xible Barrier Material (Application for copies should be addressed to the American Society for Testing and Materials, 1916 Race Street, Philadelphia, PA 19103.) (Technical society and technical association documents are generally available for reference from libraries. and using Federal agencies.) 2
12、.3 Order of precedence. They are also distributed among technical groups In the event of a conflict between the text of this document and the references cited herein, the text of this document shall take precedence. Nothing in this document, however, shall supersede applicable laws and regulations u
13、nless a specific exemption has been obtained. 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-P-44276 (GL) 3. REQUIREMENTS 3.1 Components and materials. 3.1.1 Food product. The food product to be unit packed shall be as specified in the applica
14、ble component document (see 6.2). 3.1.2 Mixing bags. Mixing bags for the entree bars and instant oatmeal shall be fabricated from clear, high density 0.941 to 0.965 g/cm3 food grade, flat polyethylene tubing. integrity to withstand the addition of boiling water when tested in accordance with 4.3.1.3
15、, The size of the mixing bags shall be 7-1/2 inches wide by 8 inches long (inside dimensions) by 0.004 inch thick, The bottom seal shall be of adequate strength and 3.1.3 Inner bags (for oatmeal cookie and granola bars). To protect barrier pouches from the coarse finish of the product, the bars shal
16、l be inserted in unsealed (a polyethylene bags or (b) wrapped in close fitting cellophane film: a. Bags shall be fabricated from clear, food grade, linear low density The dimensions polyethylene (0.915 to 0.935 g/cm3) tubing sealed on one end. shall be 2-1/2 inches wide by 4-1/2 inches long (inside
17、dimensions) 2 1/16 inch by 0.002 inch thick. b. As an alternative to a. above, each bar shall be wrapped and heat sealed in a sheet of 0.0014 inch thick cellophane film complying with type IV, class 2 (low water vapor permeability) of L-C-110. The wrapper shall be close forming and shall completely
18、cover the product. The finished package shall be free of excess air or vented just prior to vacuum sealing in barrier pouches. 3.1.4 Mixing bag closure device. The mixing bag closure device shall be the Dennison “Flip-Clip“ (see 6.3) or equivalent and shall be fabricated from molded white nylon. It
19、shall be capable of keeping the mixing bag closed after the bag has been filled with the required amount of water, after the top of the bag has been twisted shut, and during the time required or rehydration of the product. 3.1.5 Barrier pouches. 3.1.5.1 Barrier pouches shall be fabricated from mater
20、ial specified in 3.1.5.1.1 or 3.1.5.1.2 and in table II. 3.1.5.1.1 Pouch material “A“ . The pouch shall be constructed from a multiple ply flexible laminate barrier material consisting of. an outer ply of 0.0009 inch thick oriented polypropylene bonded to an intermediate ply of 0.0007 inch thick alu
21、minum foil with 10 pounds per ream pigmented polyethylene, and bonding the opposite side of the aluminum foil to 0.003 inch thick ionomer (inner ply) or a blend of not less than 50 percent linear low density polyethylene and poly- ethylene. The linear low density polyethylene portion of the blend sh
22、all be the copolymer of ethylene and octene-1, having a melt index range of 0.8 to 1.2 g/10 minutes in accordance with ASTM Il 1238 and a density range of 0.918 to 0.922 g/cm3 in accordance with ASTM D 1505. colored white overall with a color in the range of 37778 through 37886 of The pigmented poly
23、ethylene shall be 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-P-LtLt27b 87 M 777770b 04023b2 O M FED-STD-595. The material shall be suitably formulated for food packaging and shall not impart an odor or flavor to the product being packaged.
24、 shall show no evidence of delamination, degradation, or foreign odor when heat sealed or fabricated into pouches. The material 3.1.5.1.2 Pouch material “B“. The pouch shall be constructed of a multiple ply flexible laminate barrier material consisting of an outer ply of 50 gage poiyethylene terepht
25、halate bonded to an intermediate ply or O. 00035 inch-thick aluminum foil with 10 pounds per ream pigmented polyethylene, and bonding the opposite side of the aluminum foil to 0.003 inch thick (inner ply) blend of not less than 50 percent linear low density polyethylene and polyethylene. The linear
26、low density polyethylene portion of the blend shall be the copolymer of ethylene and octene-1, having a melt index range 0.8 to 1.2 g/10 minutes in accordance with ASTM D 1238 and a density range of 0.918 to 0.922 g/cm3 in accordance with ASTM D 1505. As an alternative to the blend of linear low den
27、sity polyethylene and polyethylene, an ionomer may be used. Pouch color shall be as indicated in 3.1.5.1.1. 3.1.5.2 Pouch construction. The pouch shall be a flat style preformed pouch having inside dimensions as specified in table I. The first dimension specified in table I shall be the opening of t
28、he pouch between the heat sealed sides. The empty pouch shall be made by heat sealing three edges with 3/8 inch (+ 1/8 inch) wide seals. side and bottom seals when tested as specified in 4.3.1.6. The side and bottom seals shall have an average seal strength of not less than 6 pounds per inch and no
29、individual specimen shall have a seal strength of less than 5 pounds per inch when tested as specified in 4.3.1.5. A “V“, “C“, or block “U“ tear notch at least 1/32 inch deep, located 1 to 1-1/4 inches from the top edge of the pouch, shall be made in one or both side seals. The distance between the
30、inside edge of the tear notch and the inside edge of the seal shall be at least 3/16 inch, One side of the open end of the pouch shall be provided with an extended or foldover lip, extended not more than 1/8 inch (2 1/16 inch) to facilitate opening and filling. pouch, excluding the extended or foldo
31、ver lip. The pouch shall be constructed with square or rounded corners at all four corners (radius approximately 3/8- inch). The pouch shall maintain its integrity and air tightness-of the Tear notch location shall be measured from the top of the TABLE I. Pouch dimensions Pouch inside dimensions Ite
32、m (+ - 1/16 inch) Entree (4 compressed bars - 4 formed slices) Entree (5 or 6 formed slices) Oatmeal cookie and granola bar Beverage base, orange, compressed (2 single or 1 double) Chocolate bars with toffee Oatmeal cereal (3 flavors) 5 by 7-1/2 5 by 9 3-7/8 by 5-3/4 2-3/4 by 5-1/2 2-3/8 by 5-1/2 4-
33、5/8 by 7-1/4 4 L . Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-TABLE I. Pouch dimensions (contd) Pouch inside dimensions (+ 1/16 inch) Item - Lemon tea Instant soup (chicken noodle) Cocoa beverage powder Fig or blueberry bars Cookie, chocolate co
34、vered- Brownie, chocolate covered Nut raisin mix Apple cider Fruit soup 2 by 4-1/2 3 by 5 3-1/2 by 5 2-3/4 by 5-5/8 3-3/4 by 5-1/4 3-3/4 by 5-1/4 3-3/8 by 6 3 by 5-5/8 3 by 5-5/8 3.2 Pouch filling and sealing. The ration components shall be inserted in pouches, as specified in the applicable compone
35、nt specification or the assembly specification, in such a manner as to avoid puncturing the pouch material or contaminating the heat seal area. The filled pouches shall be sealed in accor- dance with vacuum requirements specified in table II with a 3/8 inch (+ 1/8 inch) heat seal. specified in 4.3.2
36、. If thermal impulse closure seals are used, a seal width of 1/8 inch will be acceptable. notch on either side of the pouch. The closure seal shall be free of fold over wrinkles and delaminations. strength of not less than 6 pounds per inch and no individual specimen shall have a seal strength of le
37、ss than 5,pounds per inch when tested as specified in The sealed pouch shall show no loss of vacuum when examined as The closure seal shall not extend below the tear The closure seal shall have an average seal I 4.3.4 - l l TABLE 11. Vacuum and pouch material requirements Vacuum Pouch I l , Item req
38、uirement (Hg ) material I l , Entree bars or slices 28 A Oafmeal cookie and granola bars 28 Beverage base, orange, compressed baris) 28 Chocolate bars with toffee 22-24 Instant oatmeal - i/ Lemon tea . - i/ Ins tant soup (chicken noodle) - 2/ Cocoa beverage powder 1/ Fig or blueberry bars Cookie, ch
39、ocolate covered 22-24 Brownie, chocolate covered 22-24 Nut raisin mix - 2/ Apple cider - i/ Fruit soup - i/ 8-1 2 A A. A B B B B B A A A B B - i/ Manually evacuate excess air before sealing. contaminate heat seal area with product. Be careful not to a 5 Provided by IHSNot for ResaleNo reproduction o
40、r networking permitted without license from IHS-,-,-I MIL-P-44276(GL) I l - 21 Nitrogen flush before sealing. 3.3 Labeling and marking. 3.3.1 Mixing bags, Each mixing bag shall be clearly printed, in a manner that does not change the mixing bag material, with a permanent, grease/oil resistant, food
41、compatible, black ink which is free of carcinogenic elements or ingredients, Lettering shall be 5/32 inch block letters. The following information, as applicable, shall be located on the body of the mixing bag: a Entree bag: Break into quarters. Add a minimum of 1/2 canteen cup of hat water. Seal ba
42、g with plastic closure device. Hot water may be added in stages to keep food hot. Wait 5 minutes before eating. b. Oatmeal bag: Add a minimum of 1/3 canteen of hot water. Seal bag with plastic closure device. Wait one minute before eating. Optional: if desired, crumbled granola bars, fruit soup, or
43、apple cider may be added for variety. 3.3.2 Inner bags: (for oatmeal cookie and granola bars). Each inner bag shall be clearly printed or stamped with the name of the product, in a manner that does not damage the individual bag material, with a permanent, grease/oil resistant, food compatible, black
44、 ink which is free of carcinogenic elements or ingredients. Lettering shall be 5/32 inch block letters. 3.3.3 Pouches. Each pouch shall be clearly printed or stamped, in a manner that does not damage the pouch, with permanent black ink which is free of carcinogenic elements or ingredients. The follo
45、wing information shall be located on the body of the pouch not closer than 1/16 inch to any seal. pouches shall be coded, information, as applicable, may be located anywhere on the pouch (in one complete print), except the closure seal area. Note: In all cases, it is the contractors responsibility t
46、o independently receive label approval from the USDA. The label shall reflect contractors name, address, number, date markings, USDA stamp, ingredients, and weight for all products. All If a non-contact type printer is used, the following a. Entree bars or slices: Product name (letters not less than
47、 7/32 inch high) MIXING BAG WITH INSTRUCTIONS INSIDE (letters not less than 5/32 inch high) Ingredients (letters not less than 3/32 inch high) Date markings (in accordance with MIL-L-1497) (letters not less than 1/4 inch high) 6 Provided by IHSNot for ResaleNo reproduction or networking permitted wi
48、thout license from IHS-,-,-b. C. d. e. f. g* h. Net weight (letters not less than 1/8 inch high) Official establishment number (e.g. EST-38) (letters not less than 1/8 Name and address of producer (letters not less than 1/8 inch high) Oatmeal cookie and granola bars: Product name (letters not less t
49、han 7/32 inch high) Name and address of producer (letters not less than 1/8 inch high) inch high) Orange beverage bar/s: (Product name not less than 7/32 inch high) EAT AS IS OR BREAK INTO SMALL PIECES IN CANTEEN CUP. ADD 1/3 CANTEEN CUP OF WATER. STIR UNTIL DISSOLVED. (Directions not less than 1/8 inch high) Name and address of producer (letters not less than 3/32 inch high) Chocolate bars with toffee: CANDY, CHOCOLATE BARS WITH TOFFEE, ENRIC
