ASTM E1870-11(2019)

Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film

SIGNIFICANCE AND USE
5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs (3-4) for discussions on assessor screening and training.  
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing flavor impact of packaging films. The application of this test method will result in a FPS or rank data. The determination for suitability of a packaging film for a particular end-use should be based on a set of predetermined criteria including the FPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants).  
1.2 This test method assumes testing of the films at a one-time point; shelf-life testing is not included. Please see Ref (1)2 for discussion of shelf-life testing.  
1.3 This test method can provide sample preparation procedures and two methods of evaluation. The Film Performance Score Method allows for the comparison of any film sample to another. The Ranking Method allows for comparison of samples within a set. The preparation of samples is consistent regardless of the method of evaluation used.  
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.5 This 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.

General Information

• Status: Published
• Publication Date: 31-Jul-2019
• ICS: 55.040 - Packaging materials and accessories
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.05 - Method Applications - Specific Uses or Assessors

Relations

• Replaces: ASTM E1870-11 - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 01-Aug-2019
• Refers: ASTM E253-19 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Oct-2019
• Refers: ASTM E253-18a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Oct-2018
• Refers: ASTM E253-18 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Jun-2018
• Refers: ASTM E253-17 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-May-2017
• Refers: ASTM E253-16 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Jun-2016
• Refers: ASTM E253-15b - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Dec-2015
• Refers: ASTM E253-15a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Jun-2015
• Refers: ASTM E253-15 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Jan-2015
• Refers: ASTM E253-13a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Nov-2013
• Refers: ASTM E253-13 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-May-2013
• Refers: ASTM E253-12a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Nov-2012
• Refers: ASTM E253-12 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-May-2012
• Refers: ASTM E253-11a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Dec-2011
• Refers: ASTM E253-11 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Apr-2011

Overview

ASTM E1870-11(2019), titled Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film, outlines a recommended procedure for evaluating the odor and taste properties of polymeric films used in flexible packaging. This internationally recognized standard, issued by ASTM International, serves as a screening tool for suppliers and end-users to assess the potential sensory impact of packaging materials on food products. The test method focuses on the transfer of package-related odors or flavors to water or other bland food simulants, providing valuable data for determining the suitability of packaging films for specific end uses.

Key Topics

• Sensory Evaluation: Utilizes a trained sensory panel familiar with intensity scales, ranking methods, and descriptive terminology related to packaging materials.
• Scope of Testing: Applies to single-layer, coextruded, and laminated polymeric packaging films; covers inherent odor assessment and transfer of taste/odor to model systems.
• Evaluation Methods:
  • Film Performance Score (FPS) Method: Quantitative comparison between film samples.
  • Ranking Method: Comparative assessment within a sample set.
• Sample Preparation: Consistent protocols regardless of evaluation method. Representative sample selection and control of environmental factors are emphasized.
• Test Conditions: Primarily evaluates at one time point (not intended for shelf-life testing). Simulant media like water and mineral oil are used to mimic food contact scenarios.
• Safety Considerations: Users must establish appropriate safety and environmental practices and comply with regulations.

Applications

• Quality Control: Enables suppliers and manufacturers to screen packaging films for off-flavors or odors that might compromise product quality.
• Product Development: Assists in selecting packaging materials with minimal sensory impact, optimizing customer satisfaction in food and beverage markets.
• Troubleshooting: Helps identify the source of transferred odors or flavors when sensory complaints arise, supporting continuous improvement in packaging design.
• Regulatory Compliance: Satisfies international guidelines for packaging safety by addressing odor and taste transfer, as referenced by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
• Benchmarking: Provides quantitative criteria (FPS or rank scores) for comparing new packaging materials to known acceptable references.

Related Standards

For comprehensive evaluation, consider these ASTM and ISO standards:

• ASTM D1292: Test Method for Odor in Water.
• ASTM E460: Practice for Determining Effect of Packaging on Food and Beverage Products During Storage.
• ASTM E619: Practice for Evaluating Foreign Odors and/or Flavors from Paper Packaging.
• ASTM E2609: Test Method for Odor or Flavor Transfer, or Both, from Rigid Polymeric Packaging.
• ISO 8587: Sensory Analysis - Methodology - Ranking.

Practical Value

Adopting ASTM E1870-11(2019) offers significant benefits in the food packaging industry:

• Reduces Sensory Risks: Ensures that food and beverage products retain their intended taste and aroma profile by minimizing packaging-related sensory issues.
• Supports Global Trade: Aligns with international standardization principles, enhancing market access and consumer confidence.
• Streamlines Material Selection: Facilitates efficient and scientifically-based approval of packaging materials, reducing development time and costs.
• Enhances Product Reputation: Demonstrates commitment to quality and safety in packaged foods, supporting brand integrity.

By following this standard, organizations can systematically assess and control the sensory properties of polymeric packaging films, leading to better product quality and safety in global food supply chains.

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Keywords: odor transfer, taste transfer, polymeric packaging film, sensory evaluation, packaging film testing, ASTM E1870-11, film performance score, packaging material screening, packaging quality control.

Standards Content (Sample)

This 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.
Designation: E1870 − 11 (Reapproved 2019)
Standard Test Method for
Odor and Taste Transfer from Polymeric Packaging Film
This standard is issued under the fixed designation E1870; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method covers a recommended procedure for
D1292Test Method for Odor in Water
examiningodorandtastepropertiesofpolymericfilmintended
E460Practice for Determining Effect of Packaging on Food
foruseasflexiblepackagingmaterials.Thistestmethodcanbe
and Beverage Products During Storage
used for single (mono) layers, coextruded, and laminate
E619Practice for Evaluating Foreign Odors and/or Flavors
materials.Thefocusofthistestmethodistheevaluationofthe
from Paper Packaging
film in terms of its perceived inherent odor and the transfer of
E253Terminology Relating to Sensory Evaluation of Mate-
package-related odors, or flavors, or both, to water and other
rials and Products
model systems (bland food simulants).
E2609Test Method for Odor or Flavor Transfer or Both
1.2 This test method assumes testing of the films at a from Rigid Polymeric Packaging
one-timepoint;shelf-lifetestingisnotincluded.PleaseseeRef
3. Terminology
(1) for discussion of shelf-life testing.
3.1 Definitions of Terms Specific to This Standard:
1.3 This test method can provide sample preparation proce-
3.1.1 blown film, n—monolayer or coextruded film blown
dures and two methods of evaluation. The Film Performance
by air into a bubble, which is then flattened.
Score Method allows for the comparison of any film sample to
3.1.2 coextruded film, n—two or more layers of resin
another. The Ranking Method allows for comparison of
samples within a set. The preparation of samples is consistent extruded simultaneously. These layers may be different resins
or the same resin.
regardless of the method of evaluation used.
3.1.3 direct contact, n—packaging material in physical con-
1.4 This standard does not purport to address all of the
tact with test medium.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- 3.1.4 extrusion coating, n—process of applying a molten
polymer to a moving substrate.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
3.1.5 film performance score (FPS), n—FPS is a simple
1.5 This international standard was developed in accor- calculation that allows for the comparison of one film sample
to another, as long as the same battery of tests is performed on
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the each of the film samples. The FPS is calculated by summing
the average score for each of the tests in the battery. The FPS
Development of International Standards, Guides and Recom-
can be used to rate acceptability by comparing it to that of
mendations issued by the World Trade Organization Technical
known acceptable material.
Barriers to Trade (TBT) Committee.
3.1.6 indirectcontact,n—packagingmaterialnotinphysical
contact with test medium but sharing the same confined
1 airspace with the medium.
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
Applications--General.
Current edition approved Aug. 1, 2019. Published August 2019. Originally
approved in 1998. Last previous edition approved in 2011 as E1870–11. DOI: For referenced ASTM standards, visit the ASTM website, www.astm.org, or
10.1520/E1870-11R19. contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Theboldfacenumbersinparenthesesrefertothelistofreferencesattheendof Standards volume information, refer to the standard’s Document Summary page on
this standard. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1870 − 11 (2019)
3.1.7 laminated film, n—process of using a molten polymer performance score (FPS), intensity ratings are averaged for
to adhere two substrates to each other. each test, then summed across all tests (see Appendix X1 and
Appendix X2).
3.1.8 monolayer film, n—film consisting of a single layer of
one packaging material or resin.
NOTE 1—The calculation of the FPS may only be used to compare
samples for which the same battery of tests has been performed.
4. Summary of Test Method
4.4 Acceptance or rejection of a sample is determined by
4.1 Theinherentodorlevelofthefilmisestimatedfromthe comparing its FPS or ranking score to that of representative
films known to be acceptable for the relevant end uses.
intensity of odors developed upon confinement. The potential
for contamination of packaged products by transfer from the Permissible variation from such a standard is estimated from
the variance of the ratings for the representative films.
film is determined by its effect on the taste, or odor, or both, of
several substrates. Model systems, such as mineral oil, water,
4.5 This test method is consistent with the background
butter, milk chocolate, or apple juice, or combination thereof,
information presented in Refs (2-3).
are possible media for transfer.
4.2 The complete procedure includes three categories of
5. Significance and Use
tests that use various media and temperatures:
5.1 Thistestmethodisdesignedforusebyatrainedsensory
4.2.1 Confined Aroma (Inherent Odor at Ambient or El-
panel experienced in using an intensity scale or rank ordering
evated Temperature).
and familiar with the descriptive terminology and references
4.2.2 Indirect Transfer (Vapor Transfer) Tests:
associated with the packaging materials. Data analysis and
4.2.2.1 Mineral oil for odor transfer;
interpretation should be conducted by a trained and experi-
4.2.2.2 Spring water for odor and flavor transfer; and
enced sensory professional. See Refs (3-4) for discussions on
4.2.2.3 Othermedia,suchasbutter,milkchocolate,orapple
assessor screening and training.
juice.
5.2 This test method should be considered as a screening
4.2.3 Direct Transfer Tests:
techniqueforsuppliersandend-userstouseinassessingflavor
4.2.3.1 Mineral oil for odor;
impact of packaging films. The application of this test method
4.2.3.2 Spring water for odor and flavor;
will result in a FPS or rank data. The determination for
4.2.3.3 Othermedia,suchasbutter,milkchocolate,orapple
suitability of a packaging film for a particular end-use should
juice; and
be based on a set of predetermined criteria including the FPS
4.2.3.4 Ambient and elevated temperature testing.
or rank score. Information obtained from the transfer tests can
4.2.4 Mineral oil and spring water serve as bland simulants
also be used to evaluate the origin of any transferred tastes or
for fatty and aqueous food products, respectively. The actual
odors.
testmediausedshouldbeselectedtobemostrepresentativeof
the product(s) that will be packaged, that is, fatty, aqueous,
6. Testing Facilities and Personnel
acidic, dry, etc., or particularly sensitive to the effects of
packaging materials.
6.1 All testing should be carried out in a location that is
4.2.5 Typically, tests are conducted at ambient temperature,
odor-free, quiet, temperature-controlled, and not used for
but additional performance information can be gained by
chemical experimentation (Note 1). Folding tables, about 6 ft
subjecting the direct transfer tests to an elevated temperature.
in length are convenient for sample preparation and testing.
Temperature selection should be based on intended use and
Unlaminated wood should be avoided as it may be very
storage conditions. See 13.3 for further discussion.
odorous and it is apt to absorb spills.Three such tables or their
4.2.6 While the complete procedure of conducting all cat-
equivalentinbenchspaceareneeded.Freestanding,openmetal
egories of tests is recommended, this may not always be
shelvesareusefulforstoringtestequipment.Pegboardspermit
practical due to limited resources, such as time, staff, or
thestorageofglasswaresothataircancirculatefreelyyetdust
samples, or a combination thereof. At a minimum, testing of
is kept to a minimum. Glasses should not be inverted on
direct contact with a model system, that is, water, mineral oil,
shelves as they can pick up and trap odor from shelving. For a
etc., representing final usage of product, as well as testing of
general discourse on testing facilities, see Refs (5, 6).
inherent odor level should be conducted.
6.2 All personnel, that is staff and assessors, should take
4.3 Anexperiencedpanelofatleastfiveassessorsevaluates
precautionstominimizeextraneousodors,thatispersonal-care
the samples. Odor and taste intensities are either ranked or
products, smoke, food products, etc.
rated, depending upon the evaluation approach.
6.3 This test method is intended for use by trained panels
4.3.1 Ranking evaluations are conducted by comparing
under leadership of a sensory professional. For discussions on
intensities within a sample set (see Appendix X3). Odor and
training assessors see Refs (3-7).
flavor notes identified by panel members are reported as a
qualitative description for each sample. These identified notes
7. Apparatus
maybeusefulfordiagnosticpurposes(seeAppendixX2.2and
Appendix X3.1). 7.1 Borosilicate Glass Confinement Jars, cylindrical, ap-
4.3.2 Fortheratingapproach,asampleisgivenanintensity proximately 10 in (25 to 31 cm) in diameter, available from
ratingforodororflavorforeachtest.Toobtainthesamplefilm most laboratory glassware suppliers.
E1870 − 11 (2019)
7.2 Plate Glass Covers, approximately 12 (by) 12 in. (31 must be utilized to ensure transfer only from the sealant layer
(by) 31 cm), lightly beveled to remove sharp edges, obtainable of the film structure so as to be representative of the end use
from any glass shop; used to cover jars in 7.1. application.
7.3 Petri Dishes, glass, 4-in diameter, with tops.
11. Sampling Controls
7.4 Plastic Spoons, disposable, with no discernible taste or
11.1 Use fragrance-free soap to wash hands before prepar-
odor.
ing samples. This will prevent bacterial contamination of the
7.5 Glass Bottles, wide-mouthed, clean and odor-free, with
samples, as well as minimize any odors that could be trans-
screw-ontops,4-oz(118.3mL)sizeforFPS,16-oz(473.2mL)
ferred to the samples.
size for ranking.
11.2 All materials for contact, for example, glassware,
7.6 Aluminum Foil, wiped clean with toweling or cheese-
water, etc., should be pretested for absence of odor and flavor.
cloth.
11.3 Samples should be kept wrapped in uncoated, odorless
7.7 Glass Beakers, 150-mL size, clean and odor-free. aluminum foil prior to testing.
7.8 Watch Glasses,ofasizeappropriatetofitoverthetopof 11.4 Avoid contact of samples with anything that could
result in odors. This includes marking samples with marking
the beaker described in 7.7.
pens, storing samples in plastic bags, and using adhesive tape
or labels to seal samples.
8. Materials
11.5 It is critical to this test method that the same ratio of
8.1 Mineral Oil, odorless and high purity. Store in brown
surface area to volume be maintained for each sample within a
glass bottle away from light and heat.
run and from run to run, otherwise test scores may not be
8.2 Water, as odorless and tasteless as possible. If local
compared to one another or to tests run at a previous time.
water is of inadequate quality, bottled water may be used, or
thewatermaybepurifiedwithactivatedcarbonasdescribedin
12. Preparation for Confined Film Odor and Odor/Taste
Test Method D1292. Do not use water stored in high density
Transfer by Indirect (Vapor) Contact
polyethylene (HDPE) containers because of its known poten-
2 2
12.1 For each film, cut four pieces 1-yd (0.9-m ) in area
tial for transfer of odor and flavor.
fromthesampleroll(afterdiscardingtheouterlayers).Aseach
8.3 Butter, (salted), with fresh flavor and aroma, either
piece is cut, crumple it loosely, place it in a glass confinement
recently purchased or stored in foil or in an airtight container
jar, and cover it immediately with a square of plate glass. For
in a refrigerator or freezer.
printed films and laminates, fold the film so that the inner
8.4 Milk Chocolate, good quality chocolate in bar form.
(contact)layerisfacingoutward,thensealtheedgesofthefilm
(see 13.7.3). Place an identifying label on each jar. One of the
8.5 Assurances should be made that any other product used
jars will be used for the odor of confined film. Set up the
as a substrate is free off-notes and is typical of that product.
remaining three for indirect transfer tests as described in 12.1
– 12.6.
9. Glassware Cleaning
12.2 Code a set of four covered petri dishes with randomly
9.1 The jars, bottles, lids, and petri dishes should be clean
selected three-digit numbers. Place two of these dishes on top
andodor-free.Washcarefullywithanunscenteddetergent,and
of the first jar and one on each of the others. Put 25 mL of
rinse well. Glassware should be rinsed finally with whatever
mineral oil in one 25 mLof water in the other petri dish on the
water will be used for testing and then air-dried or dried in a
firstjar.Inthenext,placetwo1×1× ⁄4in.(2.5×2.5×0.6cm)
drying oven at 250°F (120°C). Care should be taken to ensure
pats of butter. In the remaining dish place about ⁄2 oz
that the drying oven is also odor-free. Glassware can develop
(approximately 14-g) milk chocolate cut into approximately ⁄2
a chalky character over time, which cannot be removed by
in.(1.3-cm)cubes.Removeeachjarlidmomentarilyandplace
cleaning. Such glassware should not be used for odor and
the uncovered bottom section of the petri dishes in on the
flavor evaluations.
crumpledfilm(Note2).Prepareasetoftransfermediaforeach
film sample. Record the code numbers of the sets.
10. Sampling
NOTE2—Asinglejarandportionoffilmcanbeusedfortestingtransfer
10.1 The ideal sample should be a roll of film, ⁄4 in. (6.35
to both mineral oil and water because there is no cross transfer between
mm) or more in depth on the fiber core. Alternatively, a stack
these two media.
of sheets obtained by cutting across a large roll with a knife to
12.3 Prepare two additional sets of test media, that is,
a depth of ⁄4 in. or more (a slab) may be submitted, provided
mineraloil,water,butter,andmilkchocolateinpetridishes,for
it has been promptly rolled up and tightly wrapped in clean
use as blank controls. Do not expose the test media to film.
aluminumfoil.Removeatleastadozenlayersfromtheoutside
Code one set with randomly selected three-digit numbers, and
of the roll or slab before removing sections of film for testing.
label the other set as “known blank controls.” Place the
10.2 When evaluating monolayer samples, fresh-cut edges uncovered butter blank controls in one glass jar, the chocolate
should be used to maximize transfer of volatile compounds; blankcontrolsinasecond,andthemineraloilandwaterblank
when evaluating laminated or co-extruded samples, pouches controls in a third.
E1870 − 11 (2019)
12.4 Allowthepreparedsamplesandblankcontrolstostand pieceofcleanaluminumfoil,shinysidedownandofsufficient
at room temperature for at least 16 h but no longer than 24 h. sizetocoverentireopening.Carefully,toavoiddisruptionfoil,
Then, remove the petri dishes from the jars and replace the screw on cap over foil to close jar.
petri dish tops.
13.6.3 Prepare two similar jars without film containing
water and two similar jars without film containing mineral oil
12.5 Line up in random order the coded portions of mineral
as blank controls, or more if blind blank controls are to be
oil exposed to the film samples and the coded (blind) blank
included.
control, with the known blank control at the head of the line.
13.6.4 For each film and blank control, select one jar of
Similarly, arrange the water, butter, and chocolate samples.
mineral oil and one of water to be placed in an oven at 140°F
12.6 Identify with three-digit codes for the jars containing
(60°C) for 24 h. The other set will remain at ambient
film samples for the evaluation of confined odor intensity, and
temperature for 24 h.
rearrange the jars in random order.
13.6.5 Remove jars from oven after 24h and allow to cool
to room temperature before proceeding (at least 1h). (Al-
13. Preparation for Odor/Taste Transfer by Direct
Contact though24hisoptimum,mostofthetransferofsensoryeffects
takesplaceduringthefirst10to12h.Iftimeislimited,asfew
13.1 The following procedure will provide enough sample
as 16h will be sufficient for extraction of volatiles).
for evaluation by five assessors.
13.6.6 Remove caps and foil from all samples and blank
13.2 Theusualratioofsurfaceareatotestmediumfordirect
controls. From each, pour off approximately 2 oz (60 ml) of
2 2
contact testing is approximately 15in. /3oz (1cm /mL). This
test medium into a labeled 150 mL beaker, and cover with a
providesasurfaceareatomediumratiosimilartothatofmany
watch glass.
packaged food products.
13.7 Forextrusioncoatedfilmswherethecoatingcannotbe
13.2.1 Use actual intended use conditions, if they are
separated from the substrate and for laminated film structures
known, or increase the surface area-to-volume ratio to create
use the following procedure:
conditions that enhance the production of flavor effects.
13.7.1 Pouches must be made from these types of materials
13.3 Thetemperatureofthetestmediumattimeofexposure
in order to ensure that transfer occurs only from the contact
to film sample can be varied to be consistent with the intended
layer of the film. The volume to surface ratio of the pouches
useofthefilm(forexample,hotfillat180°F(82°C)orcoldfill
should be representative of the final product or consistent with
at 72°F (22°C). Likewise, storage temperature of film exposed
the ratios used in previous evaluations.
to test media can vary from 72 to 140°F (22 to 60°C)
13.7.2 Cut eight 6.5 × 6.5 in. (16.25 × 16.25 cm) squares
depending on intended product life cycle. It is important that
from each sample. This process should be consistent with a 1
exposure temperature be consistent within an experiment form
cm /mL volume to surface ratio.
sample to sample, as well as appropriate for the chosen
13.7.3 Using an impulse sealer, and seal two of the squares
substrate, for example, higher temperatures would not be
together (substrate to the outside) until an inseparable seal is
appropriate for butter or chocolate as substrates.
madetomakeapouchwhoseinnerdimensionsare6×5in(15
13.4 For blown film, which is actually a flattened bubble,
× 12.5 cm). Seal only three sides.
the film must be reopened in order to have the correct volume
13.7.4 Repeat the procedure until four pouches have been
tosurfaceratio.Foreaseofseparationofthefilm,stickapiece
made from each sample.
oftapeonthecornerofthecreasededgeandanotheronthecut
13.7.5 Pour approximately 10.5 oz (300 mL) mineral oil
edge of the film and pull them apart.
into each of two pouches and 10.5 oz (300 mL) of water into
13.5 For extrusion coated films that can be separated from
the outer two pouches. Remove air by pressing gently on bag
thesubstrateandthatdonotcontainprimersoradhesives,peel
andsealthetopofeachpouchtoforma5×5in. (12.5×12.5
extrusioncoatingfromsubstrateanddiscardthesubstrate.This
cm) pouch.
process may have application primarily for resin suppliers and
13.7.6 Lay pouches flat and store one set at room tempera-
converters.
ture and one set at 140°F (60°C) for at least 16 but no more
13.6 For monolayer films, that is, a single layer of material,
than 24 h.
reopened blow film, and extrusion coated films separated from
13.7.7 Cool pouches to room temperature and cut open.
their substrate, use the following procedure:
Pour (2 oz) (60 mL) of the test media into labeled 150 mL
13.6.1 Cut eight pieces of each film 1 × 3 in. (2.5 × 7.5 cm)
beaker, and cover with a watch glass. Allow the samples to
after discarding the outer layers of the sample roll, that is,
equilibrate for at least 30 min before evaluating.
approximately ⁄4 of the way into the sample. Place two film
pieces in each of four 4-oz glass bottles coded with three-digit
14. Evaluation Method Procedure
random numbers.
14.1 There are two recommended methods: obtaining a
NOTE3—Resinsuppliersandconvertersshouldtakefilmthicknessinto
Film Performance Score (FPS) and ranking.
account when conducting evaluations. Be sure the thickness is consistent
among the samples unless this is the variable being evaluated.
14.2 Up to five film samples (including control) may be
13.6.2 To two of the jars add 75 mL(2.5 oz) of mineral oil; evaluated in one panel
...