ASTM D3070-18
(Practice)Standard Practice for Rapid Pressure Determination of Pressurized Products (Withdrawn 2023)
Standard Practice for Rapid Pressure Determination of Pressurized Products (Withdrawn 2023)
SIGNIFICANCE AND USE
2.1 This practice 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 practice 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 the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 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.
WITHDRAWN RATIONALE
This practice covered rapid pressure determination for pressurized products.
Formerly under the jurisdiction of Committee D10 on Packaging, this practice was withdrawn in December 2023. This standard is being withdrawn without replacement because the Household and Consumer Products Association (HCPA) offers standards for Aerosol Products.
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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: D3070 − 18
Standard Practice for
1
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 containing a bacteriastat. After cleaning, rinse the gage and
apparatus with clean water and purge them with the prepres-
1.1 This practice covers rapid pressure determination for
surizing gas prior to use.
pressurized products.
3.1.2 For nonfood products, the gage apparatus may be
1.2 The values stated in inch-pound units are to be regarded
cleaned between product uses by forcing suitable solvents into
as standard. The values given in parentheses are mathematical
the gage, then venting it. This should be repeated several times
conversions to SI units that are provided for information only
until the gage is free of contamination.
and are not considered standard.
NOTE 2—When changing from chlorinated solvents to water-base
1.3 This standard does not purport to address all of the
products, and vice versa, the above is particularly important to avoid
safety concerns, if any, associated with its use. It is the
possible contamination.
responsibility of the user of this standard to establish appro-
3.1.3 Use a separate gage apparatus for food products only.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
3.2 Water Bath, constant-temperature, accurate to at least
1.4 This international standard was developed in accor-
61°F (60.5°C).
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
4. Reagents
Development of International Standards, Guides and Recom-
4.1 Pressurizing Gas:
mendations issued by the World Trade Organization Technical
4.1.1 For nonfood products the following are recom-
Barriers to Trade (TBT) Committee.
mended:
2. Significance and Use
4.1.1.1 Carbon Dioxide (CO ).
2
4.1.1.2 Compressed Air.
2.1 This practice is a rapid technique for quality control,
formuladevelopment,etc.,wherespeedisnecessaryandahigh 4.1.1.3 Nitrogen (N ).
2
degree of accuracy is not essential.
4.1.2 For food products the following are recommended:
4.1.2.1 Carbon Dioxide (CO ).
2
3. Apparatus
4.1.2.2 Nitrogen (N ).
2
3.1 Pressure Gage, stainless steel construction, with a range
4.1.2.3 Nitrous Oxide (N O).
2
from 0 to 160 psi (0 to 1.1 MPa), and preferably with one
1
NOTE 3—Suitable pressurizing gases for food products should be
number graduations. The gage should be attached to a ⁄8-in.
limited to those that are not liquefiable at the temperatures and pressures
Hoke needle valve, with all of the connections leak proof.
used. Compressed air is not recommended because of its oxygen content.
Attach an adaptor to the needle valve to fit the aerosol valves
on the cans to be tested (Fig. 1).
5. Sampling
NOTE 1—Take care that there are no leaks in the gage apparatus. This
5.1 Normal production or laboratory samples shall be used
can be checked by occasionally making a measurement with the attach-
for this test.
ment under water.
3.1.1 Care should be taken to clean the gage daily by
6. Calibration
repeatedinjectionandventingofanapprovedcleaningsolution
6.1 A suitable standard check, accurate to 60.5 psi (3.4
kPa), should be set up in the laboratory for quick calibration of
1
This practice is under the jurisdiction of ASTM Committee D10 on Packaging
the test gage.
and is the direct responsibility of Subcommittee D10.33 on Aerosol Products.
Originally developed by the Chemical Specialties Manufacturers Assn.
6.2 Gages in constant use should be checked approximately
Current edition approved May 1, 2018. Published June 2018. Originally
once each week, or at any time after the gage has been
approved in 1972. Last previous edition approved in 2010 as D3070 – 00 (2010).
DOI: 10.1520/D3070-18. subjected to accidental shock, such as dropping.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
D3070 − 18
7.4 Record the reading and exact bath temperature.
7.5 Close and remove the Hoke valve.
7.6 Repeat 7.1 – 7.6 twice again, and average the results.
8. Report
8.1 Report the following information:
8.1.1 Product being tested,
8.1.2 Exact bath temperature,
8.1.3 Results of the three pressure readings, and
8.1.4 Ave
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: D3070 − 00 (Reapproved 2010) D3070 − 18
Standard Test Method ofPractice for
1
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
1.1 This test method practice 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 the user of this standard to consult and establish appropriate safety safety, health, and healthenvironmental
practices and determine the applicability of regulatory limitations prior to use.
1.4 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.
2. Significance and Use
2.1 This test method practice is a rapid technique for quality control, formula development, etc., where speed is necessary and
a high degree of accuracy is not essential.
3. Apparatus
3.1 Pressure Gage, stainless steel construction, with a range from 0 to 160 psi (0 to 1.1 MPa), and preferably with one number
1
graduations. The gage should be attached to a ⁄8-in. Hoke needle valve, with all of the connections leak proof. Attach an adaptor
to the needle valve to fit the aerosol valves on the cans to be tested (Fig. 1).
NOTE 1—Take care that there are no leaks in the gage apparatus. This can be checked by occasionally making a measurement with the attachment under
water.
3.1.1 Care should be taken to clean the gage daily by repeated injection and venting of an approved cleaning solution containing
a bacteriastat. After cleaning, rinse the gage and apparatus with clean water and purge them with the prepressurizing gas prior to
use.
3.1.2 For nonfood products, the gage apparatus may be cleaned between product uses by forcing suitable solvents into the gage,
then venting it. This should be repeated several times until the gage is free of contamination.
NOTE 2—When changing from chlorinated solvents to water-base products, and vice versa, the above is particularly important to avoid possible
contamination.
3.1.3 Use a separate gage apparatus for food products only.
3.2 Water Bath, constant-temperature, accurate to at least 61°F (60.5°C).
4. Reagents
4.1 Pressurizing Gas:
4.1.1 For nonfood products the following are recommended:
4.1.1.1 Carbon Dioxide (CO ).
2
4.1.1.2 Compressed Air. Compressed Air.
4.1.1.3 Nitrogen (N ).
2
4.1.2 For food products the following are recommended:
1
This test method practice is under the jurisdiction of ASTM Committee D10 on Packaging and is the direct responsibility of Subcommittee D10.33 on Mechanical
DispensersAerosol Products. Originally developed by the Chemical Specialties Manufacturers Assn.
Current edition approved Oct. 1, 2010May 1, 2018. Published November 2010June 2018. Originally approved in 1972. Last previous edition approved in 20052010 as
D3070 – 00 (2010). (2005). DOI: 10.1520/D3070-00R10.10.1520/D3070-18.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
D3070 − 18
FIG. 1 Pressure Gage Apparatus
4.1.2.1 Carbon Dioxide (CO ).
2
4.1.2.2 Nitrogen (N ).
2
4.1.2.3 Nitrous Oxide (N O).
2
NOTE 3—Suitable pressurizing gases for food products should be limited to those that are not liquefiable at the temperatures and pressures used.
Compressed air is not recommended because of its oxygen content.
5. Sampling
5.1 Normal production or laboratory samples shall be used for this test.
6. Calibration
6.1 A suitable standard check, accurate to 60.5 psi (3.4 kPa), should be set up in the laboratory for quick calibration of the test
gage.
6.2 Gages in constant use should be checked approximately once each week, or at any time after the gage has b
...
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