Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

19-02-2021

Publisher

American Society for Testing and Materials

1.1This 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.

1.2This 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.

1.3This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Committee	E 18
DocumentType	Standard Practice
Pages	3
PublisherName	American Society for Testing and Materials
Status	Current
Supersedes	ASTM E 460 : 2012

ASTM E 2609 : 2008 : R2016	Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging
ASTM F 1640 : 2016	Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
ASTM E 1870 : 2011 : R2019	Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film