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ASTM International - ASTM E460-12

Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

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Organization: ASTM International
Publication Date: 15 October 2012
Status: inactive
Page Count: 3
ICS Code (Packaging and distribution of goods in general): 55.020
ICS Code (Materials and articles in contact with foodstuffs): 67.250
significance And Use:

4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging... View More

scope:

1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.

1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.

Document History

January 1, 2021
Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging materials...
ASTM E460-12
October 15, 2012
Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine...
May 1, 2004
Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine...
November 1, 2003
Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine...
January 1, 1995
Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine...
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