ASTM F2824-10(2020)
(Test Method)Standard Test Method for Mechanical Seal Strength Testing for Round Cups and Bowl Containers with Flexible Peelable Lids
Standard Test Method for Mechanical Seal Strength Testing for Round Cups and Bowl Containers with Flexible Peelable Lids
SIGNIFICANCE AND USE
5.1 Test Method F88 has been the standard for the mechanical peel strength testing of peelable seals since the 1960s. Normally the testing is run on a portion of the seal. The result is an actual seal strength picture of that portion of the seal. This test method is different in that the entire package seal is peeled open and data collected for the entire sealed area.
5.2 This test method is a tool for quality assurance use as well as performance evaluation of a seal during separation.
5.3 With appropriate software, data is collected depicting the seal strength of the entire length of the seal. As a result, it is possible to see seal strength variations, as the seal is peeled apart, thereby evaluating the consistency and uniformity of the seal (see Fig. 1).
SCOPE
1.1 This test method describes a method for the measurement of mechanical seal strength while separating the entire lid (cover/membrane) from a rigid or semi-rigid round container.
1.2 This test method differs from Test Method F88. Test Method F88 tests a portion of the seal where as this test method tests the force required to separate the entire lid (cover/membrane) from the container.
1.3 This test method is used to determine the continuous and maximum forces required to separate the lid (cover/membrane) from the container.
1.4 This test method uses an angle of pull of 45°, however other angles of pull may be used provided results are documented noting the used angle of pull and said procedure is validated.
1.5 Typical examples of container shapes that could be tested using this or a similar method include oval, rectangular, and circular with single or multiple cavities having a sealed lid (cover/membrane). Examples of products packaged in these types of containers are: ready meals, creamers, coffee, yogurts, household fresheners, chemical and pharmaceutical products, and numerous others not mentioned. However, this test method, described within, is specifically for round containers.
1.6 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.7 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.
1.8 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
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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: F2824 − 10 (Reapproved 2020)
Standard Test Method for
Mechanical Seal Strength Testing for Round Cups and Bowl
Containers with Flexible Peelable Lids
This standard is issued under the fixed designation F2824; 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 ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
1.1 This test method describes a method for the measure-
mendations issued by the World Trade Organization Technical
mentofmechanicalsealstrengthwhileseparatingtheentirelid
Barriers to Trade (TBT) Committee.
(cover/membrane) from a rigid or semi-rigid round container.
1.2 This test method differs from Test Method F88. Test
2. Referenced Documents
MethodF88testsaportionofthesealwhereasthistestmethod
2.1 ASTM Standards:
tests the force required to separate the entire lid (cover/
D4332Practice for Conditioning Containers, Packages, or
membrane) from the container.
Packaging Components for Testing
1.3 Thistestmethodisusedtodeterminethecontinuousand
E177Practice for Use of the Terms Precision and Bias in
maximumforcesrequiredtoseparatethelid(cover/membrane)
ASTM Test Methods
from the container.
E691Practice for Conducting an Interlaboratory Study to
1.4 This test method uses an angle of pull of 45°, however Determine the Precision of a Test Method
other angles of pull may be used provided results are docu- F17Terminology Relating to Primary Barrier Packaging
mented noting the used angle of pull and said procedure is F88Test Method for Seal Strength of Flexible Barrier
validated. Materials
1.5 Typical examples of container shapes that could be 2.2 Other Standard:
ANSI/AAMI/ISO 11607–1Packaging for Terminally Steril-
tested using this or a similar method include oval, rectangular,
andcircularwithsingleormultiplecavitieshavingasealedlid ized Medical Devices—Part 1: Requirements for
Materials, Sterile Barrier Systems, and Packaging Sys-
(cover/membrane). Examples of products packaged in these
typesofcontainersare:readymeals,creamers,coffee,yogurts, tems
household fresheners, chemical and pharmaceutical products,
and numerous others not mentioned. However, this test 3. Terminology
method, described within, is specifically for round containers.
3.1 Definitions of Terms Specific to This Standard:
1.6 Thevaluesstatedininch-poundunitsaretoberegarded 3.1.1 average seal strength—the sum of the individual
as standard. The values given in parentheses are mathematical
forces recorded divided by the total number of those measure-
conversions to SI units that are provided for information only ments. The calculation can be expressed as the average
and are not considered standard.
between the peaks or within the peaks (see Fig. 1).
1.7 This standard does not purport to address all of the 3.1.2 flexible—See Terminology F17.
safety concerns, if any, associated with its use. It is the
3.1.3 grip separation rate—a function of the test equipment
responsibility of the user of this standard to establish appro-
design and angle of peel to achieve the correct peel rate. It is
priate safety, health, and environmental practices and deter-
the actual peel rate of separating the lid (cover/membrane)
mine the applicability of regulatory limitations prior to use.
from the container. For this test method, the actual separation
1.8 This international standard was developed in accor-
rate is 12 in./min (300 mm/min).
dance with internationally recognized principles on standard-
1 2
ThistestmethodisunderthejurisdictionofASTMCommitteeF02onPrimary For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Barrier Packaging and is the direct responsibility of Subcommittee F02.20 on contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Physical Properties. Standards volume information, refer to the standard’s Document Summary page on
CurrenteditionapprovedMay1,2020.PublishedJuly2020.Originallyapproved the ASTM website.
in 2010. Last previous edition approved in 2015 as F2824–10 (2015). DOI: Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
10.1520/F2824–10R20. 4th Floor, New York, NY 10036, http://www.ansi.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2824 − 10 (2020)
FIG. 1 Average Seal Strength
3.1.4 maximum seal strength—the maximum force mea- 4. Summary of Test Method
sured when separating progressively, under the conditions of
4.1 The test sample (container) is fastened securely to the
the test.
test fixture with the starting peel point (extended tab if
3.1.5 peel angle—the angle of the lid (cover/membrane) provided) of the lid (cover/membrane) attached to the grip of
relative to the container seal surface at all points of removal of the force measuring device (load cell). The lid (cover/
the lid (cover/membrane) from the container seal surface. The
membrane) is peeled from the container at a constant rate of
preferred angle for this test method is 45° (Fig. 2) but other speed along the peel line of the container and at a 45° angle
angles can be used.
(otheranglesarepermittedbutmustbenotedandreportedwith
test results) measured from the sealed surface of the container
3.1.6 peel line—thelineofdirectionofpeel,normally90°to
and lid (cover/membrane). Forces measured during the test are
the line beginning at the starting peel point and bisects the
recorded and plotted for analysis and reporting.
container area evenly (see Fig. 2).
3.1.7 seal area—the total area of the container which is 5. Significance and Use
sealed to the lid (cover/membrane) and requires a force to
5.1 TestMethodF88hasbeenthestandardforthemechani-
separate them.
cal peel strength testing of peelable seals since the 1960s.
3.1.8 starting peel point—the extended tab provided by the Normally the testing is run on a portion of the seal. The result
design of the lid (cover/membrane). isanactualsealstrengthpictureofthatportionoftheseal.This
testmethodisdifferentinthattheentirepackagesealispeeled
3.1.9 work—the energy required to separate the lid (cover/
open and data collected for the entire sealed area.
membrane) from the test container. Typically, this calculation
is made by the computer software or can be calculated as the 5.2 This test method is a tool for quality assurance use as
area under the force-displacement curve. well as performance evaluation of a seal during separation.
F2824 − 10 (2020)
FIG. 2 Peel Line and Peel Angle
5.3 With appropriate software, data is collected depicting 7. Sampling and Test Specs and Units
the seal strength of the entire length of the seal.As a result, it
7.1 Sample size is determined by using an approved statis-
is possible to see seal strength variations, as the seal is peeled
tically validated sampling plan.
apart, thereby evaluating the consistency and uniformity of the
7.2 Sample identification should be made prior to specific
seal (see Fig. 1).
testsamples,ifnecessary.Recordtheinformationsuchthattest
results and anomalies are identifiable back to the individual
6. Apparatus
specimens.
6.1 Testing machine of the constant-rate-of-peel type shall
be used.
8. Preparation of Apparatus
6.2 The constant rate of peel between the clamp (grip) and
8.1 Apparatus shall be positioned according to manufactur-
the sample container shall be maintained at a constant rate of
er’s instructions and in a suitable environment for testing
12 6 0.5 in./min (300 6 12.7 mm/min).
conditions.
6.3 There shall be an electronic measuring device (force
9. Calibration and Standardization
gage) capable of taking a sufficient number of readings per
second and compatible with the computer program such that a 9.1 Calibration of the force gage shall be verified prior to
continuousgraphofforceversusdisplacementisachieved.Itis testing and accurate to 61% of the full scale of the electronic
also possible to use an analog instrument which inputs to an measuring device.
X-Y plotter to obtain the force versus displacement curve. A
9.2 Follow the gage manufacturer’s procedure for calibra-
clamp or grip is fastened to the electronic measuring device
tion.
andsuitableforholdingthelid(cover/membrane)shallbeused
(see Fig. 1). 10. Conditioning
6.4 There shall be a fixture suitable for securing the sample 10.1 Conditioning of the samples will depend on the mate-
container in such a position as to cause the lid (cover/ rial under evaluation. If conditioning before testing is
membrane) to be peeled at a constant 45° angle during the appropriate, normal, and desirable, then condition the test
entire test. Since any movement of the container in the fixture specimensat23 62°C(73.4 63.6°F)and50 65%RHuntil
can affect the value obtained by the electronic measuring material has reached stabilization. See Practice D4332 for
device, the container must be held fast. guidance on conditioning practices.
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