ASTM D3075-94

Standard Test Method for Overrun of Food Aerosol Products (Withdrawn 2001)

SCOPE
1.1 This test method covers the determination of overrun of food aerosol products, such as whipped cream.  
1.2 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

• Status: Withdrawn
• Publication Date: 31-Dec-1993
• Withdrawal Date: 09-Feb-2001
• ICS: 55.130 - Aerosol containers
• Technical Committee: D10 - Packaging
• Drafting Committee: D10.33 - Aerosol Products

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: D 3075 – 94
Standard Test Method for
Overrun of Food Aerosol Products
This standard is issued under the fixed designation D 3075; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope (150 cm ) of the product.
5.1.4 Repeat 5.1.3 until the contents have been dispensed.
1.1 This test method covers the determination of overrun of
5.1.5 To correct for product retained in the container, weigh
food aerosol products, such as whipped cream.
the contents remaining after complete dispensing, convert to
1.2 This standard does not purport to address all of the
volume, and subtract from the original liquid volume.
safety concerns, if any, associated with its use. It is the
5.1.6 Calculate the percent overrun, O, as follows:
responsibility of whoever uses this standard to consult and
establish appropriate safety and health practices and deter- O 5 @~D 2 L!/L# 3 100 (1)
mine the applicability of regulatory limitations prior to use.
where:
2. Terminology D = volume of dispensed cream, and
L = volume of liquid cream mix.
2.1 Definition:
2.1.1 overrun—the relation between the liquid volume of
5.2 Mass Basis—This alternative method permits compari-
the cream mix, and that of the dispensed aerated product. son of overrun on various portions of the dispensed product.
The overrun tends to decrease as the various portions are
3. Apparatus
dispensed (for example, a whipped cream that dispensed from
3.1 Measuring Cup, with a wide opening and straight sides,
500 to 550 % on the first portion may average approximately
that permits filling with a minimum of air pockets.
400 % for all portions).
3.2 Drinking Cups, 4-oz (118-cm ), two.
5.2.1 Fill one of the 4-oz (118-cm ) drinking cups with the
liquid cream and weigh it. Record the mass.
4. Conditioning 3
5.2.2 Fill the other 4-oz (118-cm ) drinking cup with cream
4.1 Close, gas, and shake the filled container. Store the
dispensed from the shaken aerated container. Weigh the cup
container at 40°F (4.4°C) for a minimum of 24 h prior to
and record the mass.
testing. Some creams or toppings may require longer storage to
5.2.3 Calculate the percent overrun, O8, as follows:
reach equilibrium pressures and full overrun.
O8 5 @~L8 2 D8!/D8# 3 100 (2)
NOTE 1—The volume and density of the liquid mix (that is, the cream
where:
plus flavoring, sugar, etc.) is determined before filling the aerosol
D8 = mass of volume of dispensed cream, and
container.
L8 = mass of liquid cream mix.
...