1 Scope
This document specifies the terms and definitions, product classification of polyethylene terephthalate (PET) beverage bottles. Requirements, test methods, inspection rules and signs, packaging, transport and storage.
This document applies to beverage bottles made from polyethylene terephthalate resin as the main raw material and produced by injection moulding, stretching and blow moulding processes. This document does not cover the safety requirements related to food contact materials.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the date of the cited documents, only the date of the corresponding version applicable to this document; do not note the date of the cited documents, the latest version (including all the revision of the list) applicable to this document.
GB/T 2828.1-2012 Sampling procedures for counting and inspection Part 1; Lot-by-lot inspection sampling plan for retrieval by Acceptance Quality Limit (AQL)
GB/T 2918 Standard environment for conditioning and testing of plastic specimens in condition
GB/T 16288 Marking of plastic products
3 Terminology and definitions
The following terms and definitions apply to this document.
3.1
Bottle for drinks
Bottles for filling liquid dairy products, packaged drinking water, fruit and vegetable juices and their drinks, protein drinks, carbonated drinks, special purpose drinks, flavoured drinks, tea (type) drinks, coffee (type) drinks, plant drinks, other types of drinks, etc.
3.2
Fill point
The point at which the distance from the plane of the mouth of the bottle to the designed liquid level is fixed.
3.3
Hot filling bottle
A beverage bottle with a filling temperature greater than or equal to 65°C.
3.4
Cold filling bottle A beverage bottle with a filling temperature of less than 65°C.
3.5
Carbonated bottle for drinks
(23±2)°C, filled with a pressure greater than or equal to 0.243 MPa.
3.6
Non-carbonated bottles for drinks
non-carbonatedbottle for drinks
(23±2)C, the pressure inside the bottle after filling is less than 0.243 MPa.
4 Product classification
4.1 According to the filling process, there are cold-fill bottles and hot-fill bottles.
4.2 According to the characteristics of the product is divided into carbonated beverage bottles and non-carbonated beverage bottles.
4.3 According to the sealing method, beverage bottles are divided into cap-sealed beverage bottles and beverage bottles sealed in other ways.
5 Requirements
5.1 Appearance
The appearance shall conform to the provisions of Table 1. The parts are shown schematically in Figure 1.
5.2 Deviation of bottle mouth size
The size deviation of the bottle mouth shall be in accordance with the provisions of Table 2. The dimensions of the bottle mouth are shown in Figure 2.
5.3
Height deviation
The height deviation shall comply with the provisions of Table 3.
5.4
Volume deviation
The capacity deviation shall be in accordance with the provisions of the requirements of Table 4.
5.5
Physical and mechanical properties
The physical and mechanical properties shall conform to the provisions of Table 5.
5.6 Thermal stability of carbonated beverage bottles
The thermal stability of carbonated beverage bottles shall comply with the provisions of Table 6.
5.7
Heat resistance performance
The thermal performance of heat-dischargeable bottles shall conform to the provisions of Table 7.
6 Test method
6.1 Standard environment for specimen state conditioning and testing
According to GB/T 2918 in the standard environment (23 ± 2) "C for state conditioning, state conditioning time of not less than 2 h, and in this condition for the test.
6.2 Appearance and bottle mouth size deviation
Visual inspection of appearance under natural light or equivalent light source.
Measure the maximum and minimum values of the bottle mouth size with a measuring device and calculate the difference with the nominal value, the results are accurate to 0.01mm.
6.3
Height deviation
Measure the maximum vertical height of the bottle with a gauge with an accuracy of 0.02mm and calculate the height deviation according to formula (1).
6.4 Volume deviation
6.4.1 Volume deviation of cold filled bottles
Take 6 sample bottles, weigh the empty bottles respectively, then fill with water to the injection point, weigh the total mass of bottles and water to 0.1g, measure the water temperature, find out the density of water from Appendix A, and calculate the bottle capacity according to formula (2).
6.4.2 Hot filling Bottle capacity deviation
Weigh the mass of the empty bottle, fill the bottle with water at the design filling temperature ±1 C to the point of injection, weigh the total mass of the bottle and water to an accuracy of 0.1 g, find out the density of water at 20 C from Appendix A, calculate the bottle capacity according to formula (2), and calculate the capacity deviation according to formula (3).
6.5 Physical and mechanical properties
6.5.1 Bottle mouth sealability
6.5.1.1 Carbonated beverage bottles
Six sample bottles were placed at (23±2)C for more than 2h and filled with carbon dioxide at (23±2)C with a content of. (0.80±0.02)% (mass fraction) (equivalent to 4.0±0.1 times the volume, see Appendix B for preparation method) of carbonic acid solution to the injection point position and then quickly sealed with the cap and placed horizontally at (23±2)C for 4 h. Observe whether there is liquid leakage from the bottle mouth.
The requirements are only for capped bottles, but not for bottles with other sealing methods.
6.5.1.2
Non-carbonated beverage bottles
Hot-filled bottles: take 6 sample bottles and place them at (23±2)C for more than 2 h. Fill the bottles with water at a temperature of (beverage design filling temperature ±1)C to the injection point, then seal them quickly with caps, place them horizontally for 30 s and vertically for 120 s, then place them in a sink and cool them with water to room temperature and place them horizontally at (23±2)C for 4 h. Observe whether there is liquid leakage from the bottle mouth.
Cold-filled bottles: Take 6 sample bottles and leave them at (23±2)C for more than 2 h. Fill the bottles with water at (23±2)C to. The bottles were then quickly sealed with caps and left horizontally at (23±2)C for 4 h. The bottles were observed for leakage of liquid.
Only for capped bottles, but not for other sealed bottles.
6.5.2 Vertical load pressure
6.5.2.1 Vertical pressure of empty bottles (carbonated bottles)
Six empty bottles (unused) are placed at (23±2)C for more than 2 hours, placed vertically on a pressure tester and pressed vertically at a constant speed of .100mm/min. The maximum load within 5% deformation of the bottle height is recorded to the nearest 1N and the arithmetic mean of the measurements is calculated.
6.5.2.2 Vertical loading after filling (non-carbonated beverage bottles)
6.5.3 Drop performance
6.5.3.1 Carbonated bottles
Six sample bottles were filled with carbonic acid solution at (23±2)C with a carbon dioxide content of (0.80±0.02)% (mass fraction) (equivalent to 4.0±0.1 times the volume, see Appendix B for the preparation method) to the injection point and then sealed quickly with a cap. The sample bottles were then placed at a height of 1.2 m with the bottle perpendicular to the ground and the bottom of the bottle facing downwards onto the concrete floor to check for breakage and whether the bottle could stand up stably.
6.5.3.2 Non-carbonated beverage bottles
Hot-filled bottles: 6 sample bottles were taken and filled with water at a temperature of (beverage design filling temperature ±1)C to the injection point, then quickly sealed with the bottle cap, placed horizontally for 30 s and vertically for 120 s, then placed in a sink and cooled to room temperature with water. 3 samples were placed at (4±1)C for 24 h and the other 3 samples were placed at (23±2)C for 24 h. The sample bottles were then placed at The bottles were then placed at a height of 1.2 m and dropped vertically onto the concrete floor with the bottom of the bottle facing downwards to check for breakage and whether the bottles could stand up stably.
Cold exchange bottling: 6 sample bottles were filled with water at a temperature of (23±2)C to the injection point and then quickly sealed with caps. 3 samples were left at (4±1)C for 24 h and the other 3 samples were left at (23±2)C for 24 h. The bottles were then placed at a height of 1.2 m and allowed to fall vertically to the ground with the bottom of the bottles facing downwards onto the concrete floor to check for cracking and whether the bottles could stand. The bottle was then placed at a height of 1.2m and dropped vertically onto the concrete floor with the bottom of the bottle facing downwards.
6.5.4 Carbonated beverages Bottles with internal pressure 6 sample bottles were filled with water at a temperature of (23±2)C until the mouth was full and pressurised to 0.68 MPa within 10 s under protective conditions and held for 13 s. The bottles were observed for rupture.
6.6 Thermal stability
Take six carbonated beverage bottles as sample bottles, mark the bottles and inject them with a temperature of (23±2)C and a carbon dioxide content of (0.80±0.02)% (mass fraction) (equivalent to 4.0±0.1 times the volume. Preparation method see Appendix B) of carbonic acid water to the injection point, and then quickly sealed with a bottle cap, the sample at (23 ± 2) C for 1 h, measuring the total height of the edge of the bottle cap hs (including the cap together with the measurement), at (38 ± 1) C constant temperature for 24 h, removed to measure the height of the bottle h. (including the cap together with the measurement), the rate of change in height calculated according to the formula (5), check whether the bottle is broken and standing stable.
7 Inspection rules
7.1 Group batch
The product is inspected in batches. The same raw materials, the same process, the same category of continuous production. The same design filling temperature, the same bottle type, the same specifications (capacity, height, bottle size) for a batch of products, each batch should not exceed 3 million, 7 d of continuous production output of less than 1 million to 7 d of production as a batch.
7.2 Inspection classification
7.2.1 factory inspection
Factory inspection items are shown in Table 8.
8 Marking, packaging, transport, storage
8.1 Marking
The product markings shall conform to the requirements of GB/T 16288, and the packing box or paper pallet shall contain the following contents: product name, type. This document number, capacity, height, bottle size, filling temperature, trademark, batch number, production date, certificate of conformity, the full name and address of the manufacturer, quantity, box dimensions (length X width X height), transport. Storage markings.
8.2 Packaging
Packaging can be cartons, trays or other packaging methods, should be able to ensure that the product in transport. Storage process, not damaged, not subject to foreign objects
Pollution.
8.3 Transport
In the handling, loading and unloading, transport process should be prevented from impact, extrusion, heavy pressure. It should not be mixed with toxic, harmful, corrosive, volatile or smelly articles.
8.4 Storage
It should be stored in a ventilated, dry, dry, chemical-free and toxic-free warehouse, and should not be stored in the open air, protected from the sun and rain, or in direct contact with wet ground.
Appendix A (informative) Density of water in air
Foreword
1 Scope
2 Normative references
3 Terminology and definitions
4 Product classification
5 Requirements
6 Test method
7 Inspection rules
8 Marking, packaging, transport, storage
Appendix A (informative) Density of water in air
1 Scope
This document specifies the terms and definitions, product classification of polyethylene terephthalate (PET) beverage bottles. Requirements, test methods, inspection rules and signs, packaging, transport and storage.
This document applies to beverage bottles made from polyethylene terephthalate resin as the main raw material and produced by injection moulding, stretching and blow moulding processes. This document does not cover the safety requirements related to food contact materials.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the date of the cited documents, only the date of the corresponding version applicable to this document; do not note the date of the cited documents, the latest version (including all the revision of the list) applicable to this document.
GB/T 2828.1-2012 Sampling procedures for counting and inspection Part 1; Lot-by-lot inspection sampling plan for retrieval by Acceptance Quality Limit (AQL)
GB/T 2918 Standard environment for conditioning and testing of plastic specimens in condition
GB/T 16288 Marking of plastic products
3 Terminology and definitions
The following terms and definitions apply to this document.
3.1
Bottle for drinks
Bottles for filling liquid dairy products, packaged drinking water, fruit and vegetable juices and their drinks, protein drinks, carbonated drinks, special purpose drinks, flavoured drinks, tea (type) drinks, coffee (type) drinks, plant drinks, other types of drinks, etc.
3.2
Fill point
The point at which the distance from the plane of the mouth of the bottle to the designed liquid level is fixed.
3.3
Hot filling bottle
A beverage bottle with a filling temperature greater than or equal to 65°C.
3.4
Cold filling bottle A beverage bottle with a filling temperature of less than 65°C.
3.5
Carbonated bottle for drinks
(23±2)°C, filled with a pressure greater than or equal to 0.243 MPa.
3.6
Non-carbonated bottles for drinks
non-carbonatedbottle for drinks
(23±2)C, the pressure inside the bottle after filling is less than 0.243 MPa.
4 Product classification
4.1 According to the filling process, there are cold-fill bottles and hot-fill bottles.
4.2 According to the characteristics of the product is divided into carbonated beverage bottles and non-carbonated beverage bottles.
4.3 According to the sealing method, beverage bottles are divided into cap-sealed beverage bottles and beverage bottles sealed in other ways.
5 Requirements
5.1 Appearance
The appearance shall conform to the provisions of Table 1. The parts are shown schematically in Figure 1.
5.2 Deviation of bottle mouth size
The size deviation of the bottle mouth shall be in accordance with the provisions of Table 2. The dimensions of the bottle mouth are shown in Figure 2.
5.3
Height deviation
The height deviation shall comply with the provisions of Table 3.
5.4
Volume deviation
The capacity deviation shall be in accordance with the provisions of the requirements of Table 4.
5.5
Physical and mechanical properties
The physical and mechanical properties shall conform to the provisions of Table 5.
5.6 Thermal stability of carbonated beverage bottles
The thermal stability of carbonated beverage bottles shall comply with the provisions of Table 6.
5.7
Heat resistance performance
The thermal performance of heat-dischargeable bottles shall conform to the provisions of Table 7.
6 Test method
6.1 Standard environment for specimen state conditioning and testing
According to GB/T 2918 in the standard environment (23 ± 2) "C for state conditioning, state conditioning time of not less than 2 h, and in this condition for the test.
6.2 Appearance and bottle mouth size deviation
Visual inspection of appearance under natural light or equivalent light source.
Measure the maximum and minimum values of the bottle mouth size with a measuring device and calculate the difference with the nominal value, the results are accurate to 0.01mm.
6.3
Height deviation
Measure the maximum vertical height of the bottle with a gauge with an accuracy of 0.02mm and calculate the height deviation according to formula (1).
6.4 Volume deviation
6.4.1 Volume deviation of cold filled bottles
Take 6 sample bottles, weigh the empty bottles respectively, then fill with water to the injection point, weigh the total mass of bottles and water to 0.1g, measure the water temperature, find out the density of water from Appendix A, and calculate the bottle capacity according to formula (2).
6.4.2 Hot filling Bottle capacity deviation
Weigh the mass of the empty bottle, fill the bottle with water at the design filling temperature ±1 C to the point of injection, weigh the total mass of the bottle and water to an accuracy of 0.1 g, find out the density of water at 20 C from Appendix A, calculate the bottle capacity according to formula (2), and calculate the capacity deviation according to formula (3).
6.5 Physical and mechanical properties
6.5.1 Bottle mouth sealability
6.5.1.1 Carbonated beverage bottles
Six sample bottles were placed at (23±2)C for more than 2h and filled with carbon dioxide at (23±2)C with a content of. (0.80±0.02)% (mass fraction) (equivalent to 4.0±0.1 times the volume, see Appendix B for preparation method) of carbonic acid solution to the injection point position and then quickly sealed with the cap and placed horizontally at (23±2)C for 4 h. Observe whether there is liquid leakage from the bottle mouth.
The requirements are only for capped bottles, but not for bottles with other sealing methods.
6.5.1.2
Non-carbonated beverage bottles
Hot-filled bottles: take 6 sample bottles and place them at (23±2)C for more than 2 h. Fill the bottles with water at a temperature of (beverage design filling temperature ±1)C to the injection point, then seal them quickly with caps, place them horizontally for 30 s and vertically for 120 s, then place them in a sink and cool them with water to room temperature and place them horizontally at (23±2)C for 4 h. Observe whether there is liquid leakage from the bottle mouth.
Cold-filled bottles: Take 6 sample bottles and leave them at (23±2)C for more than 2 h. Fill the bottles with water at (23±2)C to. The bottles were then quickly sealed with caps and left horizontally at (23±2)C for 4 h. The bottles were observed for leakage of liquid.
Only for capped bottles, but not for other sealed bottles.
6.5.2 Vertical load pressure
6.5.2.1 Vertical pressure of empty bottles (carbonated bottles)
Six empty bottles (unused) are placed at (23±2)C for more than 2 hours, placed vertically on a pressure tester and pressed vertically at a constant speed of .100mm/min. The maximum load within 5% deformation of the bottle height is recorded to the nearest 1N and the arithmetic mean of the measurements is calculated.
6.5.2.2 Vertical loading after filling (non-carbonated beverage bottles)
6.5.3 Drop performance
6.5.3.1 Carbonated bottles
Six sample bottles were filled with carbonic acid solution at (23±2)C with a carbon dioxide content of (0.80±0.02)% (mass fraction) (equivalent to 4.0±0.1 times the volume, see Appendix B for the preparation method) to the injection point and then sealed quickly with a cap. The sample bottles were then placed at a height of 1.2 m with the bottle perpendicular to the ground and the bottom of the bottle facing downwards onto the concrete floor to check for breakage and whether the bottle could stand up stably.
6.5.3.2 Non-carbonated beverage bottles
Hot-filled bottles: 6 sample bottles were taken and filled with water at a temperature of (beverage design filling temperature ±1)C to the injection point, then quickly sealed with the bottle cap, placed horizontally for 30 s and vertically for 120 s, then placed in a sink and cooled to room temperature with water. 3 samples were placed at (4±1)C for 24 h and the other 3 samples were placed at (23±2)C for 24 h. The sample bottles were then placed at The bottles were then placed at a height of 1.2 m and dropped vertically onto the concrete floor with the bottom of the bottle facing downwards to check for breakage and whether the bottles could stand up stably.
Cold exchange bottling: 6 sample bottles were filled with water at a temperature of (23±2)C to the injection point and then quickly sealed with caps. 3 samples were left at (4±1)C for 24 h and the other 3 samples were left at (23±2)C for 24 h. The bottles were then placed at a height of 1.2 m and allowed to fall vertically to the ground with the bottom of the bottles facing downwards onto the concrete floor to check for cracking and whether the bottles could stand. The bottle was then placed at a height of 1.2m and dropped vertically onto the concrete floor with the bottom of the bottle facing downwards.
6.5.4 Carbonated beverages Bottles with internal pressure 6 sample bottles were filled with water at a temperature of (23±2)C until the mouth was full and pressurised to 0.68 MPa within 10 s under protective conditions and held for 13 s. The bottles were observed for rupture.
6.6 Thermal stability
Take six carbonated beverage bottles as sample bottles, mark the bottles and inject them with a temperature of (23±2)C and a carbon dioxide content of (0.80±0.02)% (mass fraction) (equivalent to 4.0±0.1 times the volume. Preparation method see Appendix B) of carbonic acid water to the injection point, and then quickly sealed with a bottle cap, the sample at (23 ± 2) C for 1 h, measuring the total height of the edge of the bottle cap hs (including the cap together with the measurement), at (38 ± 1) C constant temperature for 24 h, removed to measure the height of the bottle h. (including the cap together with the measurement), the rate of change in height calculated according to the formula (5), check whether the bottle is broken and standing stable.
7 Inspection rules
7.1 Group batch
The product is inspected in batches. The same raw materials, the same process, the same category of continuous production. The same design filling temperature, the same bottle type, the same specifications (capacity, height, bottle size) for a batch of products, each batch should not exceed 3 million, 7 d of continuous production output of less than 1 million to 7 d of production as a batch.
7.2 Inspection classification
7.2.1 factory inspection
Factory inspection items are shown in Table 8.
8 Marking, packaging, transport, storage
8.1 Marking
The product markings shall conform to the requirements of GB/T 16288, and the packing box or paper pallet shall contain the following contents: product name, type. This document number, capacity, height, bottle size, filling temperature, trademark, batch number, production date, certificate of conformity, the full name and address of the manufacturer, quantity, box dimensions (length X width X height), transport. Storage markings.
8.2 Packaging
Packaging can be cartons, trays or other packaging methods, should be able to ensure that the product in transport. Storage process, not damaged, not subject to foreign objects
Pollution.
8.3 Transport
In the handling, loading and unloading, transport process should be prevented from impact, extrusion, heavy pressure. It should not be mixed with toxic, harmful, corrosive, volatile or smelly articles.
8.4 Storage
It should be stored in a ventilated, dry, dry, chemical-free and toxic-free warehouse, and should not be stored in the open air, protected from the sun and rain, or in direct contact with wet ground.
Appendix A (informative) Density of water in air
Contents of GB/T 41167-2021
Foreword
1 Scope
2 Normative references
3 Terminology and definitions
4 Product classification
5 Requirements
6 Test method
7 Inspection rules
8 Marking, packaging, transport, storage
Appendix A (informative) Density of water in air
