1、Designation: D3070 00 (Reapproved 2010)D3070 18Standard Test Method ofPractice forRapid Pressure Determination of Pressurized Products1This standard is issued under the fixed designation D3070; the number immediately following the designation indicates the year oforiginal adoption or, in the case of
2、 revision, the year of last revision. 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 This test method practice covers rapid pressure determination for pressurized products.1.2 The
3、values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information only and are not considered standard.1.3 This standard does not purport to address all of the safety concerns, if any, associate
4、d with its use. It is the responsibilityof whoever uses the user of this standard to consult and establish appropriate safety safety, health, and healthenvironmentalpractices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accor
5、dance with internationally recognized principles on standardizationestablished in the Decision on Principles for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Significance and Use2.1 This te
6、st method practice is a rapid technique for quality control, formula development, etc., where speed is necessary anda high degree of accuracy is not essential.3. Apparatus3.1 Pressure Gage, stainless steel construction, with a range from 0 to 160 psi (0 to 1.1 MPa), and preferably with one numbergra
7、duations. The gage should be attached to a 18-in. Hoke needle valve, with all of the connections leak proof. Attach an adaptorto the needle valve to fit the aerosol valves on the cans to be tested (Fig. 1).NOTE 1Take care that there are no leaks in the gage apparatus. This can be checked by occasion
8、ally making a measurement with the attachment underwater.3.1.1 Care should be taken to clean the gage daily by repeated injection and venting of an approved cleaning solution containinga bacteriastat. After cleaning, rinse the gage and apparatus with clean water and purge them with the prepressurizi
9、ng gas prior touse.3.1.2 For nonfood products, the gage apparatus may be cleaned between product uses by forcing suitable solvents into the gage,then venting it. This should be repeated several times until the gage is free of contamination.NOTE 2When changing from chlorinated solvents to water-base
10、products, and vice versa, the above is particularly important to avoid possiblecontamination.3.1.3 Use a separate gage apparatus for food products only.3.2 Water Bath, constant-temperature, accurate to at least 61F (60.5C).4. Reagents4.1 Pressurizing Gas:4.1.1 For nonfood products the following are
11、recommended:4.1.1.1 Carbon Dioxide (CO2).4.1.1.2 Compressed Air. Compressed Air.4.1.1.3 Nitrogen (N2).4.1.2 For food products the following are recommended:1 This test method practice is under the jurisdiction of ASTM Committee D10 on Packaging and is the direct responsibility of Subcommittee D10.33
12、 on MechanicalDispensersAerosol Products. Originally developed by the Chemical Specialties Manufacturers Assn.Current edition approved Oct. 1, 2010May 1, 2018. Published November 2010June 2018. Originally approved in 1972. Last previous edition approved in 20052010 asD3070 00 (2010). (2005). DOI: 10
13、.1520/D3070-00R10.10.1520/D3070-18.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM reco
14、mmends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States14.1.2.1 Carbo
15、n Dioxide (CO2).4.1.2.2 Nitrogen (N2).4.1.2.3 Nitrous Oxide (N2O).NOTE 3Suitable pressurizing gases for food products should be limited to those that are not liquefiable at the temperatures and pressures used.Compressed air is not recommended because of its oxygen content.5. Sampling5.1 Normal produ
16、ction or laboratory samples shall be used for this test.6. Calibration6.1 A suitable standard check, accurate to 60.5 psi (3.4 kPa), should be set up in the laboratory for quick calibration of the testgage.6.2 Gages in constant use should be checked approximately once each week, or at any time after
17、 the gage has been subjectedto accidental shock, such as dropping.7. Procedure7.1 Immerse the can in the constant-temperature water bath. The immersion time required depends on the initial cantemperature. If the can temperature is roughly within 610F (65.5C) of the bath temperature, immerse the can
18、for 15 min,agitating it every 5 min. For water base products having higher specific heat, large cans (over 12 oz (30 cm3), or cans varyingwidely in temperature, immerse for at least 45 min (preferably 60 min).NOTE 4Care should be taken to avoid handling the cans with bare hands after they have reach
19、ed constant temperature, since the pressure is a functionof the can temperature.7.2 Prepressurize the gage as nearly as possible to the anticipated can pressure.7.3 Agitate the can and attach the gage to the valve on the can, press it open, and open the Hoke valve.NOTE 5“Bleeding” or removal of gas
20、from the vapor phase before checking the pressure is not permissible if the true pressure in the can is desired.7.4 Record the reading and exact bath temperature.FIG. 1 Pressure Gage ApparatusD3070 1827.5 Close and remove the Hoke valve.7.6 Repeat 7.1 7.6 twice again, and average the results.8. Repo
21、rt8.1 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 PrecisionThe precision of Test Method Practice D3070 is highly dependent on the conten
22、ts being tested. One laboratoryhas investigated two products with three replicate tests, yielding the following results:Product A Can Pressure (psig)Can #1 56Can #2 55Can #3 55Mean value 55.3Standard deviation 0.6Product B Can Pressure (psig)Can #1 59Can #2 59Can #3 60Mean value 59.3Standard deviati
23、on 0.69.1.1 Both groups of test samples had been conditioned in a water bath of 70.5F prior to testing.9.1.2 Other products in aerosol packages may have values different than the values disclosed in 9.1. The results of this test aredependent on variations in filling, the contents both propellent and
24、 concentrate, the partial pressures of the propellent used, thehead space in the particular can, as well as the level of the product in the can at the time of testing. Users of this test method practiceare suggested to reference historical files of previous tests of similar aerosol packaging content
25、s for an estimate ofwithin-laboratory repeatability. The Committee believes that because of this strong product and component material dependency,further investigation of repeatability and reproducibility is not practicable.9.2 BiasTest Method Practice D3070 has no bias because an accepted reference
26、 or referee value is not available.10. Keywords10.1 aerosol can pressure; aerosol packaging; pressurized productsASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advi
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