| ||Format||Pages||Price|| |
|3||$42.00||  ADD TO CART|
|Hardcopy (shipping and handling)||3||$42.00||  ADD TO CART|
|Standard + Redline PDF Bundle||6||$50.00||  ADD TO CART|
Significance and Use
4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situations where comparative results are meaningful. This practice should be used where experimental materials or alternate storage conditions are evaluated against a known control, for example, a soft drink in cans with experimental liners versus known liners, or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cans may also be used as controls.
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
E1885 Test Method for Sensory Analysis--Triangle Test
E2139 Test Method for Same-Different Test
E2164 Test Method for Directional Difference Test
ICS Number Code 55.020 (Packaging and distibution of goods in general); 67.250 (Materials and articles in contact with foodstuff and water)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM E460-12, Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage, ASTM International, West Conshohocken, PA, 2012, www.astm.orgBack to Top