ASTM F1115-16(2023)

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: F1115 − 16 (Reapproved 2023)
Standard Test Method for
Determining the Carbon Dioxide Loss of Beverage
Containers
This standard is issued under the fixed designation F1115; 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 temperature and calculate volume of gas (Procedure B). There
are multiple manufacturers of these instruments.
1.1 The objective of this test method is to determine the
3.1.2 carbonation volume—the volume of CO (at 0 °C,
carbon dioxide (CO ) loss from plastic beverage containers
1 atm pressure) that is dissolved in the carbonated water,
after a specified period of storage time.
divided by the volume of the liquid (based on water volume at
1.2 Factors contributing to this pressure loss are volume
3.98 °C equals 1.000 g/cm ). The conversion of pressure to
expansion and the gas transport characteristics of the package,
carbonation volumes should be made using a carbonation
including permeation and leakage.
volumes table. A table for carbonated water would not neces-
1.3 The values stated in SI units are to be regarded as
sarily apply to liquids containing additional substances, such as
standard. No other units of measurement are included in this
carbonated beverages containing sugar.
standard.
3.1.3 finish—the threaded part of the bottle which receives
1.4 This standard does not purport to address all of the
the cap.
safety concerns, if any, associated with its use. It is the
3.1.4 initial pressure—the equilibrium pressure in the test
responsibility of the user of this standard to establish appro-
bottles as measured at 24 h after filling with carbonated water.
priate safety, health, and environmental practices and deter-
(The filled bottles are allowed to stand for 24 h to obtain
mine the applicability of regulatory limitations prior to use.
temperature equilibrium with the test environment and to allow
1.5 This international standard was developed in accor-
time for pressure adjustment and equilibration of the CO in
dance with internationally recognized principles on standard-
the headspace and liquid).
ization established in the Decision on Principles for the
3.1.5 manual pressure tester—a unit that manually pierces
Development of International Standards, Guides and Recom-
the closure and measures container pressure; an attached
mendations issued by the World Trade Organization Technical
thermometer is then used to measure temperature (Procedure
Barriers to Trade (TBT) Committee.
B).
3.1.6 pressure monitoring device—a pressure gauge or
2. Referenced Documents
transducer assembly with support electronics for indicating
2.1 ASTM Standards:
internal pressure level of the bottle. This device is used with
D1129 Terminology Relating to Water
brass closure fitting-equipped bottles.
D1193 Specification for Reagent Water
3.1.7 sample—a set of bottles produced on the same equip-
ment in a single run and using the same material and process
3. Terminology
conditions. Bottles should represent normal thickness distribu-
3.1 Definitions of Terms Specific to This Standard:
tion.
3.1.1 automated CO analyzer—an electronic unit that will
3.1.8 shelf life—the number of weeks a sample set of bottles
pierce the roll-on closure and automatically read pressure and
retain a specified carbonation level, or a percent of the initial
level.
3.1.9 support ring—a protrusion below the bottle finish
This test method is under the jurisdiction of ASTM Committee F02 on Primary
Barrier Packaging and is the direct responsibility of Subcommittee F02.10 on
which is used to support or stabilize the bottle during filling
Permeation.
and capping.
Current edition approved May 1, 2023. Published June 2023. Originally
3.1.10 temperature monitoring device—a thermocouple
approved in 1987. Last previous edition approved in 2016 as F1115 – 16. DOI:
10.1520/F1115-16R23.
with support electronics (same equipment as described in
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
7.2.2). A precision glass thermometer may be used, provided a
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
bottle filled with noncarbonated water is used as a control in
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. each sample set (Procedure A).
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1115 − 16 (2023)
3.2 For other terms used in this test method, refer to 7.1.3 Top Loading Balance, capable of weighing to 2500 g
Terminology D1129. with an accuracy of 60.01 g (optional).
7.1.4 Outside Diameter Measuring Device, π tape or similar
4. Summary of Test Method
device (optional).
4.1 Test bottles are filled with carbonated water or beverage
7.1.5 Carbonated Water or Beverage Dispensing Equip-
and, after closure application, are exposed to test environments
ment.
for specified time periods. By periodically measuring the initial
7.1.6 Micrometer or Ultrasonic Thickness Gauge, capable
and final carbonation levels in the container, the carbonation
of measuring to within 0.001 in. or less (optional).
loss and carbonation transfer rate can be calculated.
7.2 Procedure A:
5. Significance and Use 7.2.1 Machined Metal Cap (see Fig. 1).
7.2.2 Temperature-Measuring Device, capable of accurately
5.1 Two procedures, A and B, are outlined in this test
measuring temperature in increments of 0.1 °C or less in a
method. Procedure A is used most often for development of
range from 18 °C to 32 °C (65 °F to 100 °F).
various beverage container designs to determine the functional
7.2.3 Pressure-Monitoring Device.
characteristics of the package in regard to shelf life. Procedure
7.2.4 Fillpoint-Level Syringe Assembly (see Fig. 2).
B is recommended for use in beverage filling operations as a
quality control tool in maintaining the desired CO fill pres-
7.3 Procedure B:
sure. A loss of CO will affect product taste.
7.3.1 Pressure- and Temperature-Measuring Device.
5.1.1 Procedure A involves the use of sensitive pressure and
temperature monitoring equipment where a high degree of
8. Reagents and Materials
accuracy is essential, for example, a micro-pressure transducer
8.1 Water carbonated to a level sufficient to ensure a
and thermocouple for measuring pressure and temperature of
minimum carbonation level of 4.5 volumes in the filled bottles.
the package in a closed system. Alternatively, this procedure
Reagent water conforming to Type IV of Specification D1193
may also use bottles closed with roll-on aluminum caps
or better shall be used.
containing rubber septums. The septum is pierced with a
hypodermic needle attached to a pressure transducer to obtain 8.2 Carbon Dioxide, compressed (CO ).
pressure readings. This procedure should be confined to
8.3 Leak-Detecting Solution.
laboratories that are practiced in this type of analytical testing.
5.1.2 Procedure B is more widely used when measuring the
carbonation level of the package due to the simplicity of the
technique. A simple Manual pressure assembly or an Auto-
mated CO Analyzer is utilized.
6. Interferences
6.1 The following conditions can interfere with the test
results:
6.1.1 CO leakage at closure due to defective bottle finish or
improper sealing of closure apparatus,
6.1.2 CO leakage due to improper equipment set-up,
6.1.3 Change in ambient temperature, upsetting the equilib-
rium of the headspace and dissolved CO gas,
6.1.4 Measurement of pressure before the bottle and liquid
have reached ambient temperature,
6.1.5 Inaccurate thermocouple device used for measuring
the liquid temperature,
6.1.6 Excessive air in the bottle headspace or dissolved in
the liquid,
6.1.7 Inaccurate or erratic pressure monitoring device,
6.1.8 Ambient humidity in the test area,
6.1.9 Age of bottles, and
6.1.10 Excessive bottle-to-bottle variation in the material
distribution, which may result in a wide variation from bottle to
bottle within the sample population.
7. Apparatus
NOTE 1—Break sharp edges. All dimensions are inches unless other-
7.1 Procedures A and B:
wise stated. If conversion of dimension is desired, use standard equiva-
7.1.1 Bottle Stand, optional.
lence table.
7.1.2 Height Measuring Device, capable of measuring to
Material: Brass.
within 0.001 in. (optional). FIG. 1 Machined Metal Cap for PET Beverage Bottle Testing
F1115 − 16 (2023)
NOTE 1—Dimensions are in inches and millimetres. Other styles of suction bulbs may be used, including an in-line bulb for use with flexible tubing
attached to the gauge. The assembly must be adjusted for the specified fill point (from the top down) for the specific bottle size and style being evaluated.
The gauge may be adjusted using a preset syringe adjusting device or other measuring devices such as the vertical height gauge (see 7.1.2). The gauge
should be set 0.050 in. (1.27 mm) less than the specified value to compensate for the extra liquid withdrawn due to the effect of surface tension.
FIG. 2 Fillpoint Level Adjustment Syringe
9. Conditioning 10. Procedure A
9.1 Test bottles must be conditioned at 23 °C (73.4 °F) 6
10.1 Apparatus Preparation:
2 °C and 50 % 6 5 % relative humidity for at least 72 h and
10.1.1 Assemble and calibrate pressure- and temperature-
tested at the same conditions unless other conditions are agreed
monitoring equipment.
upon by the parties involved.
10.1.2 Pressure test assembly at 60 psi using leak detecting
9.2 Bottles may be tested with or without base cup attached. solution.
F1115 − 16 (2023)
10.1.3 Check calibration of monitoring equipment. 10.5.2 Twenty-four hours after filling, agitate each test
bottle to equilibrium pressure for at least 1 min to obtain the
10.2 Record weight and dimensions of empty and filled
initial values as outlined below:
bottles (optional).
10.5.2.1 Equilibrium pressure of each bottle,
10.2.1 Weigh each empty bottle to at least 0.01 g.
10.5.2.2 Temperature of each bottle or the control bottles,
10.2.2 Measure the outside diameter of each empty bottle
10.5.2.3 Carbonation level (from a carbonation volumes
using a π tape. Measure at the center of the label panel, or other
table),
previously agreed upon location(s).
10.5.2.4 Bottle height to the bottom of the support ring
10.2.3 Measure the height of each empty bottle to the
(optional), and
bottom of the support ring using a vertical height gauge or
10.5.2.5 Bottle outside diameter (optional).
similar equipment.
10.5.3 Repe
...