1.1本试验方法的目的是测定二氧化碳（CO 2. )塑料饮料容器在规定的储存时间后的损失。 1.2导致这种压力损失的因素是体积膨胀和包装的气体传输特性，包括渗透和泄漏。 1.3 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全和健康实践，并确定监管限制的适用性。 ====意义和用途====== 本试验方法概述了两个程序A和B。程序A最常用于开发各种饮料容器设计，以确定包装在保质期方面的功能特性。建议在饮料灌装操作中使用程序B作为维持所需CO的质量控制工具 2. 加注压力。CO的损失 2. 会影响产品口味。 程序A涉及使用敏感的压力和温度监测设备，其中高精度是必不可少的，例如微型传感器- 压力传感器和热电偶，用于在封闭系统中测量包装的压力和温度。或者，该程序也可以使用装有橡胶隔膜的滚动铝盖封闭的瓶子。用连接在压力传感器上的皮下注射针刺穿隔膜，以获得压力读数。该程序应仅限于在此类分析测试中使用的实验室。 由于技术简单，程序B在测量包装碳化水平时使用更广泛。 简单的Zahm-Nagle压力组件或Terris CO 2. 使用分析仪。

1.1 The objective of this test method is to determine the carbon dioxide (CO 2 ) loss from plastic beverage containers after a specified period of storage time. 1.2 Factors contributing to this pressure loss are volume expansion and the gas transport characteristics of the package including permeation and leakage. 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 and health practices and determine the applicability of regulatory limitations prior to use. ====== Significance And Use ====== Two procedures, A and B, are outlined in this test method. Procedure A is used most often for development of various beverage container designs to determine the functional characteristics of the package in regard to shelf life. Procedure B is recommended for use in beverage filling operations as a quality control tool in maintaining the desired CO 2 fill pressure. A loss of CO 2 will affect product taste. Procedure A involves the use of sensitive pressure and temperature monitoring equipment where a high degree of accuracy is essential, for example, a micro-pressure transducer and thermocouple for measuring pressure and temperature of the package in a closed system. Alternatively, this procedure may also use bottles closed with roll-on aluminum caps containing rubber septums. The septum is pierced with a hypodermic needle attached to a pressure transducer to obtain pressure readings. This procedure should be confined to laboratories that are practiced in this type of analytical testing. Procedure B is more widely used when measuring the carbonation level of the package due to the simplicity of the technique. A simple Zahm-Nagle pressure assembly or Terris CO 2 Analyzer is utilized.