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1 - Oxygen Permeability Test Method of Pudding Cups
1 - Oxygen Permeability Test Method of Pudding Cups
Oxxygen Perm
meabilityy Test Metthod of Pu
udding C
Cups
Abstract:
Key Words:
1. Significaance
Cup shapedd containerss are used to t pack puddding produ ucts to keepp the shapee of puddingg and avoidd
deformationn caused in the transpo ortation andd storage proocess. Milk, eggs, and fruit juice are
a the mainn
raw materiaals used to make pudd ding. These ingregientss are liable to be oxidiized, which h in turn cann
cause the lloss of nutrrients, inferrior taste, aand deteriorration. Therefore, thesse packagess need highh
oxygen barrrier charcteeristics.
Pudding cuups are mainnly made off glass and plastic. Plaastic cups arre widely uused as they
y are easy too
transport. T
There is a significant
s difference
d iin the oxyg
gen permeab bility rate bbetween varrious plasticc
materials oof pudding cups. Even n for the ssame materiial, due to the differeences in thickness andd
process tecchnique, thee oxygen permeability
p y may be noticably
n different.
d Thherefore, precise OTR R
readings for the cups are
a crucial for
f maintainning quality control.
Figuree 1. Pudding
g Cups
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nstrumentss Co., Ltd. Phone: + 8
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2. Test Speecimen
One type off plastic puddding cups was tested ffor its oxyg
gen transmisssion rate.
3. Test Stan
ndard
There are tw
wo main test methods of oxygen ttransmissio
on rate of paackaging maaterials, i.e.. differentiaal
pressure meethod and coulometric
c method (eqqual pressurre method). The tests m
mentioned in n this articlee
were perforrmed accordding to AST
TM F1307-002: Standard Test Meth hod for Oxyygen Transm mission Ratee
through Dryy Packages Using a Cooulometric S
Sensor.
4. Testing IInstrumentt
F
Figure 230H Oxyggen Transmiission Rate Test System
2. C2 m
4.2 Instrum
ment Featurees
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nstrumentss Co., Ltd. Phone: + 8
86‐531‐85068566 Email: trad
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1 cm3/(pkgg·day), withh the resoluttion of 0.0001 cm3/(m2·day).
· The repeatability
r y is 0.01 cmm3/(m2·day)
or 2%. Thee internal temperature
t e and humi dity of the instrumentt are autom matically addjusted withh
temperaturee and humiidity sensorrs, maintainning the stabbility of thee test specimmen enviro onment. Thee
test temperrature rangee is (10±0.2)℃ ~ (55± ±0.2)℃. Thee test humid dity range iis 0%RH, (5 5±1) %RH~ ~
(90±1)%RH H and 100% %RH. Threee identical oor distinct specimens
s can
c be testeed simultan neously. Thee
2 TM
specimen siize is 108 mm
m × 108 mm. m The testt area is 50 cm . Uniqu ue DataShieeld system m (optional)),
meets the rrequirementts for centraalized manaagement of user data. It I supports a variety off formats of
exported daata. Reliablle security algorithms are used to o prevent data
d leakagee. It supporrts universaal
wired and wwireless LAAN, optionall private wirreless network, and sup pports thirdd-party softw
ware.
(3) The innstrument conforms to various Chhinese and internationaal standardss such as GB/T
G 197899,
GB/T 313554, ASTM D3985,
D AST TM F1307, ASTM F19 927, DIN 53380-3,
5 JISS K7126-2-B and YBB B
00082003.
5. Testing P
Process
6. Test Ressult
In this test, the oxygenn transmission rate of thhe test specimen was 0.56315 cm3 /(pkg·day)..
7. Conclusion
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nstrumentss Co., Ltd. Phone: + 8
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The oxygenn permeabiility represeents the oxyxygen barrieer property of a puddiing cup. Pu udding cupss
need to havve an effective oxygen barrier prooperty to gu
uarantee the quality of tthe productt’s shelf lifee.
This articlee introducedd an OTR teest of a puddding cup using
u the co
oulometric mmethod (equ ual pressuree
method).
Labthink In
nstrumentss Co., Ltd. Phone: + 8
86‐531‐85068566 Email: trad
E de5@labthink.com