ASTM E460-04

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

SIGNIFICANCE AND USE
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.
SCOPE
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.

General Information

• Status: Historical
• Publication Date: 30-Apr-2004
• ICS: 55.020 - Packaging and distribution of goods in general
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.05 - Method Applications - Specific Uses or Assessors

Relations

• Replaces: ASTM E460-88(2003)e1 - Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
• Effective Date: 01-May-2004
• Referred By: ASTM E2609-08(2022) - Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging
• Effective Date: 01-May-2004
• Referred By: ASTM F1640-21 - Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
• Effective Date: 01-May-2004
• Referred By: ASTM E1870-11(2019) - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 01-May-2004

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E460 − 04
StandardPractice for
Determining Effect of Packaging on Food and Beverage
1
Products During Storage
This standard is issued under the fixed designation E460; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope except for the differences inherent in the different packaging
materials. To reduce error from test product variability a single
1.1 This practice is designed to detect the changes in
production lot should be used.Where a single lot is not feasible
sensory attributes of foods and beverages stored in various
asufficientnumberofreplicatesshouldbeused,takingcarenot
packaging materials or systems, or both. It is not a practice
to introduce additional variables.
intended to determine shelf-life.
3.2 Design the study to specify all appropriate storage
1.2 This practice may be used for testing a wide variety of
conditions, intervals between tests, and total length of study.A
materials in association with many kinds of products.There are
sufficient number of units of each packaging treatment are
many ways in which a packaging material may influence a
stored under predetermined storage conditions to provide the
product during storage. First, the packaging material may
necessary material for panel testing.
contaminate the product with off-flavors by direct transfer of
packaging component compounds to the product. Second, the 3.3 Periodically, samples of all treatments are withdrawn
packaging material may adsorb components from the product
and evaluated versus a designated control by a qualified panel.
which may then be further transferred to the atmosphere, thus Results are subjected to appropriate statistical analyses to
reducing aroma intensity in the product. Third, external con-
determine whether there are significant differences among
taminants may permeate the package and possibly be trans- treatments.
ferred to the product. In addition to flavor influences, packag-
3.4 Withdrawals are continued either through the originally
ing materials may allow color or textural changes, or both, and
planned length of storage, or until definitive results are
many other measurable sensory effects.
obtained. Differences which are identified may not necessarily
be detrimental to the product.
2. Referenced Documents
2
2.1 ASTM Standards:
4. Significance and Use
E253 Terminology Relating to Sensory Evaluation of Mate-
4.1 This practice is designed to determine the effects of
rials and Products
different packaging materials whether of construction or sys-
E1885 Test Method for Sensory Analysis—Triangle Test
tems (overpack, inert atmosphere, etc.), or both. Different
E2164 Test Method for Directional Difference Test
packaging materials may require different packaging systems
2.2 ASTM Manuals:
and thus detectable differences may not be experimentally
Manual 26 Sensory Testing Methods, 2nd Edition
separable from these influences.The practice then, is limited to
those situations where comparative results are meaningful.
3. Summary of Practice
This practice should be used where experimental materials or
3.1 A homogeneous lot of the product is packaged in the
alternate storage conditions are evaluated against a known
different ways to be considered in the test. Packaging opera-
control, for example, a soft drink in cans with experimental
tions must be controlled to ensure that all units are treated alike
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
1
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
used as controls.
Evaluation of Materials and Products and is the direct responsibility of Subcom-
mittee E18.05 on Sensory Applications—General.
Current edition approved May 1, 2004. Published May 2004. Originally
5. Design of Study
´1
approved in 1972. Last previous edition approved in 2003 as E460 – 88 (2003) .
DOI: 10.1520/E0460-04.
5.1 Number of Treatments—The number of alternate pack-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
ages or systems that may be assessed is dependent upon panel
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
capabilities. Preliminary testing should be used to determine
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. theappropriatenumberofsamplesthatcanbepresentedduring
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