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 造成这种压力损失的因素是包装的体积膨胀和气体传输特性，包括渗透和泄漏。 1.3 以国际单位制表示的数值应视为标准。本标准中不包括其他计量单位。 1.4 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的使用者有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.5 本国际标准是根据世界贸易组织技术性贸易壁垒委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认的标准化原则制定的。 ====意义和用途====== 5.1 本试验方法概述了A和B两个程序。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征。建议在饮料灌装操作中使用程序B作为保持所需CO的质量控制工具 2. 填充压力。一氧化碳损失 2. 会影响产品的口感。 5.1.1 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，在封闭系统中测量包装压力和温度的微型压力传感器和热电偶。或者，该程序也可以使用装有橡胶隔膜的带卷铝盖的瓶子。 隔膜用连接在压力传感器上的皮下注射针刺穿，以获得压力读数。该程序应仅限于从事此类分析测试的实验室。 5.1.2 由于该技术的简单性，程序B在测量包装的碳酸化水平时被更广泛地使用。简单的手动压力组件或自动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 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.4 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.5 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. ====== Significance And Use ====== 5.1 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. 5.1.1 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. 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 Automated CO 2 Analyzer is utilized.