ASTM D3070-00(2010)
(Test Method)Standard Test Method of Rapid Pressure Determination of Pressurized Products
Standard Test Method of Rapid Pressure Determination of Pressurized Products
SIGNIFICANCE AND USE
This test method is a rapid technique for quality control, formula development, etc., where speed is necessary and a high degree of accuracy is not essential.
SCOPE
1.1 This test method covers rapid pressure determination for pressurized products.
1.2 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.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of whoever uses this standard to consult and establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
General Information
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Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation: D3070 − 00 (Reapproved 2010)
Standard Test Method of
Rapid Pressure Determination of Pressurized Products
This standard is issued under the fixed designation D3070; 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 the gage, then venting it. This should be repeated several times
until the gage is free of contamination.
1.1 This test method covers rapid pressure determination for
pressurized products.
NOTE 2—When changing from chlorinated solvents to water-base
products, and vice versa, the above is particularly important to avoid
1.2 The values stated in inch-pound units are to be regarded
possible contamination.
as standard. The values given in parentheses are mathematical
3.1.3 Use a separate gage apparatus for food products only.
conversions to SI units that are provided for information only
and are not considered standard. 3.2 Water Bath, constant-temperature, accurate to at least
61°F (60.5°C).
1.3 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
4. Reagents
responsibility of whoever uses this standard to consult and
establish appropriate safety and health practices and deter- 4.1 Pressurizing Gas:
mine the applicability of regulatory limitations prior to use.
4.1.1 For nonfood products the following are recom-
mended:
2. Significance and Use
4.1.1.1 Carbon Dioxide (CO ).
4.1.1.2 Compressed Air.
2.1 This test method is a rapid technique for quality control,
4.1.1.3 Nitrogen (N ).
formuladevelopment,etc.,wherespeedisnecessaryandahigh
4.1.2 For food products the following are recommended:
degree of accuracy is not essential.
4.1.2.1 Carbon Dioxide (CO ).
4.1.2.2 Nitrogen (N ).
3. Apparatus
4.1.2.3 Nitrous Oxide (N O).
3.1 Pressure Gage, stainless steel construction, with a range
NOTE 3—Suitable pressurizing gases for food products should be
from 0 to 160 psi (0 to 1.1 MPa), and preferably with one
limited to those that are not liquefiable at the temperatures and pressures
number graduations. The gage should be attached to a ⁄8-in.
used. Compressed air is not recommended because of its oxygen content.
Hoke needle valve, with all of the connections leak proof.
Attach an adaptor to the needle valve to fit the aerosol valves
5. Sampling
on the cans to be tested (Fig. 1).
5.1 Normal production or laboratory samples shall be used
NOTE 1—Take care that there are no leaks in the gage apparatus. This
for this test.
can be checked by occasionally making a measurement with the attach-
ment under water.
6. Calibration
3.1.1 Care should be taken to clean the gage daily by
6.1 A suitable standard check, accurate to 60.5 psi (3.4
repeatedinjectionandventingofanapprovedcleaningsolution
kPa), should be set up in the laboratory for quick calibration of
containing a bacteriastat. After cleaning, rinse the gage and
the test gage.
apparatus with clean water and purge them with the prepres-
6.2 Gages in constant use should be checked approximately
surizing gas prior to use.
3.1.2 For nonfood products, the gage apparatus may be once each week, or at any time after the gage has been
subjected to accidental shock, such as dropping.
cleaned between product uses by forcing suitable solvents into
7. Procedure
7.1 Immerse the can in the constant-temperature water bath.
This test method is under the jurisdiction of ASTM Committee D10 on
Packaging and is the direct responsibility of Subcommittee D10.33 on Mechanical
The immersion time required depends on the initial can
Dispensers. Originally developed by the Chemical Specialties Manufacturers Assn.
temperature. If the can temperature is roughly within 610°F
Current edition approved Oct. 1, 2010. Published November 2010. Originally
(65.5°C) of the bath temperature, immerse the can for 15 min,
approved in 1972. Last previous edition approved in 2005 as D3070 – 00 (2005).
DOI:
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