1、 INCH-POUND MIL-PRF-32004B 29 October 2003 SUPERSEDING MIL-PRF-32004A 5 March 2001 PERFORMANCE SPECIFICATION PACKAGING OF FOOD IN POLYMERIC TRAYS This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This specification covers the per
2、formance criteria for packaging materials and the packaging of food in polymeric trays to include the filling and hermetic sealing of the tray, the processing of the filled and sealed tray, and the application of a protective sleeve for the tray and lid. The combination of the tray and tray lid is r
3、eferred to as the container. 1.2 Classification. The packaged and processed products will be of the following types as specified (see 6.1). 1.2.1 Types. Packaged and processed types are as follows: Type I - Retortable products Type II - Oven-baked products Beneficial comments (recommendations, addit
4、ions, deletions) and any pertinent data which may be of use in improving this document should be addressed to: Commander, US Army Research, Development and Engineering Command, Natick Soldier Center, AMSRD-NSC-CF-F, 15 Kansas Street, Natick, MA 01760-5018 by using the self-addressed Standardization
5、Document Improveme nt Proposal (DD Form 1426) appearing at the end of this document or by letter. AMSC N/A FSC 89GP DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-
6、PRF-32004B 22. APPLICABLE DOCUMENTS 2.1 General. The documents listed in this section are specified in section 4 of this specification. This section does not include documents cited in other sections of this specification or recommended for additional information or as examples. While every effort h
7、as been made to ensure the completeness of this list, document users are cautioned that they must meet all specified requirement documents cited in section 4 of this specification, whether or not they are listed. 2.2 Government documents. None. 2.3 Non-Government publications. The following document
8、s form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents are those cited in the solicitation or contract. ASTM INTERNATIONAL (ASTM) D999 - Standard Methods for Vibration Testing of Shipping Containers D1974 - Standard Practice for Metho
9、ds of Closing, Sealing and Reinforcing Fiberboard Boxes D3985 - Standard Test Method for Oxygen Gas Transmission Rate Through Plastic Film and Sheeting Using a Coulometric Sensor D5118/D5118M - Standard Practice for Fabrication of Fiberboard Shipping Boxes D5276 - Standard Test Method for Drop Test
10、of Loaded Containers by Freefall F1249 - Standard Test Method for Water Vapor Transmission Rate Through Plastic Film and Sheeting Using a Modulated Infrared Sensor (Copies of these documents are available from ASTM International, 100 Barr Harbor Drive, West Conshohocken, PA 19428) 2.4 Order of prece
11、dence. In the event of a conflict between the text of this document and the references cited herein, the text of this document takes precedence. Nothing in this document, however, supersedes applicable laws and regulations unless a specific exemption has been obtained. 3. REQUIREMENTS 3.1 Performanc
12、e characteristics. 3.1.1 Tray configurations and dimensions. Tray material shall be fabricated into trays as specified in figure 1. The tray shall have a minimum capacity of 96 fluid ounces. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-PRF-320
13、04B 33.1.2 Oxygen gas transmission rate. 3.1.2.1 Tray material. The oxygen gas transmission rate (O2GTR) of the material shall not exceed 0.01 cubic centimeters (cc)/mil/100 square inch (sq. in.)/24 hours (hrs). 3.1.2.2 Tray lid. The O2GTR of the material shall not exceed 0.0039 cc/100 sq. in./24 hr
14、s. 3.1.3 Water vapor transmission rate. 3.1.3.1 Tray material. The water vapor transmission rate (WVTR) of the material shall not exceed 0.69 gram (gm)/mil/100 sq. in./24 hrs. 3.1.3.2 Tray lid. The WVTR of the material shall not exceed 0.00064 gm/100 sq. in./24 hrs. 3.1.4 Processing. The tray and li
15、d material shall be capable of withstanding the process specified in the applicable food document. 3.1.5 Lid material. The lid material shall be capable of hermetically sealing the tray filled with product. 3.1.6 Protective sleeve. The sleeve shall protect the tray, lid, and seals from physical dama
16、ge. The maximum height of the filled, sealed and processed tray with protective sleeve shall not exceed 2-1/8 inches. The length of the protective sleeve shall cover the entire tray flange, and shall not exceed 12-13/16 inches. The width of the protective sleeve shall fit snugly against the tray fla
17、nge so as to restrict the sliding motion of the tray within the sleeve. For Type I product only, the top and bottom faces of the sleeve at the open ends shall be compressed in such a manner so as to keep the top sleeve face flush against the tray lid and seams (see 6.4). The tray shall be restrained
18、 within the sleeve, at both ends, in such a manner so as to prevent the tray from sliding out. The sleeve shall provide added stacking strength to the tray. The color of all inside and outside surfaces of the sleeve shall be natural kraft, tan, or dull gray. A label with the following instructions s
19、hall be printed, stamped, or otherwise applied onto the protective sleeve, in a manner that does not damage the sleeve, with permanent ink of any contrasting color. Type size of the label shall be no smaller than shown below (printed on 8-1/2“ x 11“ paper), but can be larger. Provided by IHSNot for
20、ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-PRF-32004B 4ATTENTION! PROTECTIVE SLEEVE-DO NOT THROW AWAY SAVE AND RE-USE TO PROTECT TRAY FROM DAMAGE To Avoid Damaging Tray Lid: 1. Keep This Protective Sleeve Secured to Tray Until Ready to Heat, Then Remove. 2. Insert
21、 Tray Back Into Sleeve After Heating. 3. Always Use Sleeves When Transporting Trays in Insulated Food Containers. 4. If Sleeves Are Unavailable, Stack Trays Lid-to-Lid with Fiberboard Pads in Between. 3.1.7 Rough handling survivability. After processing, the filled and sealed container, with protect
22、ive sleeve added, shall be capable of withstanding rough handling. 3.1.8 Headspace. 3.1.8.1 Residual gas (Type I only). Residual gas volume in the filled, sealed and processed trays shall not exceed 250 cubic centimeters. 3.1.8.2 Vacuum (Type II only). The filled and sealed polymeric tray shall show
23、 evidence of vacuum. 3.1.9 Closure seal. The closure seal, defined as the width of fusion bonded seal at any point perpendicular to the tray flange along the tray perimeter, shall be not less than 1/8 inch wide. The first 1/16 inch of the seal at the food product edge shall be free of defects or ano
24、malies, such as, but not limited to entrapped matter, moisture or grease. The closure seal shall be continuous along the tray flange surface. The closure seal shall be free of impression or design on the seal surface and free of wrinkles. 3.1.10 Internal pressure. The filled, sealed and processed tr
25、ays shall withstand an internal pressure of 20 pounds per square inch gauge (psig). 3.1.11 Lid opening. The tray lid shall be easily removed with a knife. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-PRF-32004B 53.1.12 Camouflage. The color of
26、 exterior surfaces of the tray and tray lid shall contribute to woodland camouflage (i.e., earth brown, black, olive drab, forest green, etc.). 4. VERIFICATION 4.1 Conformance inspection. Conformance inspection includes those examinations and tests from table I, as defined in the contract or purchas
27、e order, performed on specified samples (see 6.1). TABLE I. Verification methods Characteristic 1/ Requirement Verification Tray configurations and dimensions 3.1.1 4.3.1 Oxygen gas transmission rate 3.1.2 4.3.2 Water vapor transmission rate 3.1.3 4.3.3 Processing 3.1.4 4.3.4 Lid material 3.1.5 4.2
28、Protective sleeve 3.1.6 4.3.5 Rough handling survivability 3.1.7 4.3.6 Headspace 3.1.8 4.3.7 Closure seal 3.1.9 4.2 Internal pressure 3.1.10 4.3.8 Lid opening 3.1.11 4.3.9 Camouflage 3.1.12 4.3.10 1/ In lieu of testing, determination of compliance to camouflage requirements may be ascertained by exa
29、mination of records, invoices, or other valid documents. In addition, compliance to the requirements for O2GTR, WVTR, processing, rough handling survivability, outside tray dimensions, stacking strength of sleeve, lid opening, and tray capacity may be verified by certificate of conformance. Provided
30、 by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-PRF-32004B 64.2 Examination of container. After processing, the container shall be visually examined for compliance with 3.1.4, 3.1.5, and 3.1.9. Defects and defect classifications are listed in table II. T
31、ABLE II. Filled, sealed and processed container defects 1/ Category Defect Critical Major A Major B Minor General 1 Swollen container. 2 Tear, crack, cut, hole, or if a multi-layered laminate is used, abrasion through more than one layer of the tray or through the barrier (e.g. foil) layer of the li
32、d material or leakage through any seal or surface. 3 Closure seal not continuous along tray flange surface. 4 Foldover wrinkle extending into the seal such that the closure seal is reduced to less than 1/8 inch. 5 Presence of delamination when a multi-layered laminate is used. 2/ 101 Unclean contain
33、er. 3/ 102 Any impression or design on the seal surfaces which conceals or impairs visual detection of seal defects. 151 Presence of delamination when a multi-layered laminate is used. 2/ 201 Presence of delamination when a multi-layered laminate is used. 2/ 202 Color does not contribute to woodland
34、 camouflage. 203 Presence of any permanent tray body deformation, such that deformed area is discolored and roughened in texture. 204 Areas of “wave-like” striations or wrinkles along the seal area that span the entire width of seal. 4/ Provided by IHSNot for ResaleNo reproduction or networking perm
35、itted without license from IHS-,-,-MIL-PRF-32004B 7TABLE II. Filled, sealed and processed container defects 1/ contd Category Defect Critical Major A Major B Minor Type I Products 6 Abrasion on the lid material within 1/16 inch of food product edge of seal such that barrier (e.g., foil) layer of the
36、 lid material is exposed. 7 Presence of entrapped matter within 1/16” of the food product edge of seal or entrapped moisture or vapor within 1/16” of the food product edge of seal that results in less than 1/16” of defect free seal width at the outside edge. 5/ 103 Closure seal width less than 1/8 i
37、nch. 6/ 205 Presence of any seal defect or anomaly (for example, entrapped moisture, gases, etc.) within 1/16 inch of food product edge of seal. 5/ Type II Products 8 Closure seal width less than 1/16 inch. 6/ 9 Presence of entrapped matter (e.g., crumbs, topping, etc.)within seal area that results
38、in less than 1/16 inch of continuous defect free seal width at any point perpendicular to the tray flange. 206 Closure seal width less than 1/8 inch. 6/ 1/ The following procedure may be used by inspection personnel to examine for filled, sealed and processed container defects on a consistent basis:
39、 1. Remove tape from one end of protective sleeve only. 2. Remove tray from open end of protective sleeve. 3. Observe interior of sleeve for signs of food product/wetness as this may indicate a potential defect. 4. Observe all sides of tray/lid for obvious leaks. 5. Set tray on flat surface, lid up
40、and observe for apparent swelling. As there is a maximum for allowable residual gas requirement, appearance of the lid should typically range from flush with the surface of the tray flanges to somewhat concave from applied vacuum. Provided by IHSNot for ResaleNo reproduction or networking permitted
41、without license from IHS-,-,-MIL-PRF-32004B 86. With the tray still on a flat surface, press down on the lid with both hands (palms down) and apply a medium force (e.g., 30-40 Pounds). Listen and look for signs of air or food product leakage. 7. Examine lid surface for cuts, holes, leaks, abrasions,
42、 seal width, continuous seals, etc. Focus attention to where the lid body interfaces the seal area. If the lid material overhangs the tray flange at the outer edges, lift lid material slightly and examine where the underside of the lid contacts the tray flange. This area may be slightly wetted if a
43、non-continuous seal or other defect is present. 8. Hold tray with lid down and examine the tray body for holes, cuts, cracks, etc. or any areas where wet or dry food product is apparent. 9. Record any defects in accordance with Table II above. 10. Re-insert tray into sleeve and re-tape. 2/ Delaminat
44、ion defect classification: Critical - Evidence of outer ply delamination such that the adjacent ply in the lid body is exposed or evidence of multi ply delamination such that the food contact layer is exposed. Any evidence of outer ply delamination of the tray body or internal layer separation withi
45、n the tray body due to, (for example) poor adhesion between layers. Major B - Delamination of the outer ply in the lid seal area that can be propagated to expose the adjacent ply at the food product edge of the lid. The separated outer ply shall be grasped between thumb and forefinger and gently lif
46、ted toward the food product edge of the seal or if the separated area is too small to be held between thumb and forefinger, a number two stylus shall be inserted into the delaminated area and a gentle lifting force applied against the outer ply. If separation of the outer ply can be made to extend t
47、o the product edge of the seal with no discernible resistance to the gentle lifting, the delamination shall be scored as a Major B defect. Additionally, spot delamination of the outer ply in the body of the lid that can be propagated beyond its initial borders is also a Major B defect. To determine
48、if the delaminated area is a defect, use the following procedure: Mark the outside edges of the delaminated area using a bold permanent marking pen. Open the tray and remove the contents. Cut the lid on opposing sides of the delaminated area not closer than 3/16 inch from the delaminated area. Hold
49、the delaminated area between the thumb and forefinger of each hand with both thumbs and forefingers touching each other. The delaminated area shall then be rapidly flexed 10 times by rotating both hands in alternating clockwise-counter clockwise directions. After flexing, the separated outer ply shall be grasped between thumb and forefinger and gen
