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ASTM E460-88(2003)e1
Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
3 стр.
Заменен
Печатное изданиеЭлектронный (pdf)
84.24 $ (включая НДС 20%)
Разработчик:
Зарубежные/ASTM
ICS:
55.020 Packaging and distribution of goods in general / Упаковка и размещение грузов в целом67.250 Materials. Including catering containers, and materials and articles in contact with drinking water / Материалы и предметы в контакте с пищевыми продуктами. Включая тару для поставки пищевых продуктов и материалы и предметы в контакте с питьевой водой
Сборник (ASTM):
14.03 Sensory Evaluation; Temperature Measurement; Language Services and Products / Сенсорная оценка; Измерение температуры; Лингвистические услуги и продукты
Тематика:
Sensory Evaluation
Описание
Область применения

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.

Ключевые слова:
adsorption of product components; coated paper; external contaminants; packaging of beverages; packaging of food; plastic films; sensory attributes; storage conditions; transfer of flavors