BSEN11831997与食品接触的材料和物品热冲击和耐热冲击性的检验方法.docx
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BSEN11831997与食品接触的材料和物品热冲击和耐热冲击性的检验方法.docx
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BSEN11831997与食品接触的材料和物品热冲击和耐热冲击性的检验方法
BSEN1183:
1997
ThisBritishStandard,having
beenpreparedunderthe
directionoftheConsumer
ProductsandServicesSector
Board,waspublishedunderthe
authorityoftheStandardsBoard
andcomesintoeffecton
ommitteesresponsibleforthis
ritishStandard
ThepreparationofthisBritishStandardwasentrustedtoTechnicalCommittee
CW/29,Tableware,uponwhichthefollowingbodieswererepresented:
AssociationofConsultingSaentists
AssociationofMetropolitanAuthorities
AssociationofPublicAnalysts
BritishCeramicConfederation
BritishCeramicGiftandTablewareManufacturers'Association
BritishCeramicResearchLtd.
BritishGlassManufacturers'Confederation
BritishHardwareandHousewaresManufacturers'Association
BritishImporters'Association
BritishRetailConsortium
CESA-TheAssociationofCateringEquipmentManufacturersandImporters
Co-operativeUnion
ConsumerPolicyCommitteeofBSI
DepartmentofTradeandIndustry,ConsumerSafetyUnit
StonewarePotteriesAssoaation
VitreousEnamellers'Association
CB
BSEN1183:
1997
Nationalforeword
ThisBritishStandardhasbeenpreparedbyTechnicalCommitteeCW/29andisthe
EngishlanguageversionofEN1183:
1997Materialsandarticlesincontactwith
foodstuffs-Testmethodsforth,ermalshockandthermalshockendurance,published
bytheEuropeanCommitteeforStandardization(CEN).
CompliancewithaBritishStandarddoesnotofitselfconferimmunity
fromlegalobligations.
EN1183
March1997
ICS67.250
Descriptors:
Kitchenutensils,materials,food-containercontact,thermalshocktests,thermalshockresistance
Englishversion
lVIaterialsandarticlesincontactwithfoodstLdfs-Testmethods
forthermalshockandthermalshockenduance
Materiauxetobjetsencontactaveclesdenrees
alimentaires-Methodesd'essaipourlechoc
thermiqueetlaresistanceauchocthermique
WerkstoffeundGegenstandeinKontaktmit
Lebensmitteln-Prufverfahrenfiir
Temperaturschockund
Temperaturwechselbestandigkeit
ThisEuropeanStandardwasapprovedbyCENon1997-02-14.CENmembersare
boundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatethe
conditionsforgivingthisEuropeanStandardthestatusofanationalstandard
withoutanyalteration.
Up-to-datelistsandbibliographicalreferencesconcerningsuchnationalstandards
maybeobtainedonapplicationtotheCentralSecretariatortoanyCENmember.
ThisEuropeanStandardexistsinthreeoffiaalversions(English,French,German).
Aversioninanyotherlanguagemadebytranslationundertheresponsibilityofa
CENmemberintoitsownlanguageandnotifiedtotheCentralSecretariathasthe
samestatusastheofficialversions.
CENmembersarethenationalstandardsbodiesofAustria,Belgium,Denmark,
Finland,France,Germany,Greece,Iceland,Ireland,Italy,Luxembourg,Netherlands,
Norway,Portugal,Spain,Sweden,SwitzerlandandUnitedKingdom.
Page2
EN1183:
1997
Foreword
ThisEuropeanStandardhasbeenpreparedby
TechnicalCommitteeCEN/TC194,Utensilsincontact
withfood,thesecretariatofwhichisheldbyBSI.
FurtherEuropeanStandardsarebeingpreparedwith
thefollowingtitles:
EN1184
EN1217
Materialsandarticlesincontactwith
foodstuffs-Testmethodsfor
translucencyofceramicarticles
Materialsandarticlesincontactwith
Contents
Foreword
1Scope
2Defrnitions
3Principle
4Apparatus
5Samples
6Procedures
foodstuffs-Testmeth,odforwater7Expressionofresults
absorptionofcera7n,icanticles
Afurtherstandardisproposedwiththefollowingtitle8Testreport
MaterialsandarticlesincontactwithAnnexA(informative)Bibliography
foodstuffs-Testmethodforcrazing
resistanceofceramicarticles
ThisEuropeanStandardshallbegiventhestatusofa
nationalstandard,eitherbypublicationofanidentical
textorbyendorsement,atthelatestby
September1997,andconflictingnationalstandards
shallbewithdrawnatthelatestbySeptember1997.
AccordingtotheCEN/CENELECInternalRegulations,
thenationalstandardsorganizationsofthefollowing
countriesareboundtoimplementthisEuropean
Standard:
Austria,Belgium,Denmark,Finland,France
Germany,Greece,Iceland,Ireland,Italy,Luxembourg,
Netherlands,Norway,Portugal,Spain,Sweden,
SwitzerlandandtheUnitedKingdom.
AnnexB(informative)Calculationof
thermalshockendurancefromtestresults
Page
2
3
3
3
Scope
ThisEuropeanStandardspecifiestestmethodsfor
thermalshockandforthermalshockendurancefor
brittlematerials,forexampleglass,glass-ceramicsand
ceramicsintendedforuseinovensorastableware.
Twotestmethodsaredescribed:
-TestmethodAisusedforarticlesknowntobe
sensitivetothermalshock;
-TestmethodBisgenerallyapplicable.
Thetestmethodtobeapplieddependsonthe
intendeduseofthearticleand/oritsthermalshock
resistance.
2De丘ntions
ForthepurposeofthisEuropeanStandard,the
folloiwingdefinitionsapply:
2.1thermalshock
Suddenchangeintemperature
2.2thermalshockendurance,Atso
Valuefortheresistanceagainstsuddenchangein
temperaturecorrespondingtothetemperature
differenceatwhich,forthefrrsttime,50%ofthe
samplesfail.
2.3temperaturevariation
Differenceatanygiventimebetweenthetemperature
atthecentreoftheworkingspaceofthewaterbathor
testovenandatanyotherpointinthatworkingspace.
2.4temperaturefluctuation
Shorttermchangeintemperatureatanypointinthe
workingspaceofthewaterbathortestoven.
3Principle
Samplesareheatedandthencooledrapidlyunder
controlledconditionstodeterminetheirresistanceto
thermalshock.
Thermalshocktestsarerepeatedusingincreasing
temperaturedifferencesuntil50%ofthesamplesfail.
ThetemperaturedifferenceAtsoisgivenasthethermal
shockendurance.
Page3
EN1183:
1997
4.2Hotwaterbath.,coruprisingabathortank
capableofcontainingatleastfivetimestheapparent
volumeoftheoveralldimensionsofthesamplesbeing
tested(includingthevolurueofthebasket)atone
time;fittedwithawatercirculator,athermometerand
thermostatically-controlledheatercapableof
maintainingduringallthedurationofthetestthe
watertemperaturetowithin+20Cofthespecified
uppertemperature,ti.
4.3Testoven.,preferablyelectricallyheated,capable
ofachievingatemperatureofatleast3000C,fitted
withanaircirculatingdevicetoensurethatthe
temperaturevariationdoesnotexceed+50Canda
thermostaticcontrolcapableofmaintainingthe
temperaturefluctuationtowithin+20Cupt01800C
andtowithin+30Cabove1800C.
4.4Basket,fortestingtwoormoresamples
simultaneously,madeoutof,orcoatedwith,aninert
materialwhichwillnotdamagethesurfaceofthe
samplesduringthetestprocedure.Thebasketis
capableofholdingthesamplesinapositionwhich
ensuresthatairescapesandwatercanimmediately
entertheinsideofholloware.Thesamplesareheld
separatelytoallowfreepassageofwaterbetween
them.Thebasketisfittedwithclampstopreventthe
samplesfromfloatingwhenimmersed.
NOTE.Forthemultipletestingofsamples,thebasketmaybe
combinedwithanautomaticdeviceforimmersingitinthehot
waterbath(4.2)oroven(4.3)andtransferringittothecoldwater
bath(4.1).
4.5Tongs,withtipsprotectedbyaheadresisting
materialsuchasglassormineralwool.
4.6Gloves,gauntlet-type,ruadefromaheat-resisting
material.
4.7Stainingagent
NOTE.Asuitablestainingagentiseosinepresentata
concentrationof(5+1)g/landadomesticwashingupliquid
presentataconcentrationof(5+1)g/l.
5Samples
Thetestshallbeperformedonnotlessthanten
samples.Useonlyunusedsamplestostartthetest.
6Procedures
6.1TestmethodA
6.1.1Removeanydirtorloosedebrisfromthe
NOTE.Clauses4.1,4.2and4.4applytomethodA,clauses
4.1,4.3,4.4,4.5and4.6applytomethodB.
4.1Coldwaterbath.,comprisingabathortank
capableofcontainingatleastfivetimestheapparent
volumeoftheoveralldimensionsofthesamplesbeing
tested(includingthevolumeofthebasket)atone
time;fittedwithawatercirculator,athermometerand
thermostaticcontrolcapableofmaintainingduringall
thedurationofthetestthewatertemperatureto
within+20Cofaspecifiedlowertemperature,t2,
withintherange100Ct0200C.
BSI1997
sampiesanaauowtnesampiestoreacnamment
temperature.
Protecttheapparatusfromdraughtsthroughoutthe
test.
6.1.2Fillthecoldwaterbath(4.1)withwater,
containingastainingagent,toavolumeequaltonot
lessthanfivetimestheapparentvolumeoftheoverall
diruensionsofthesamplestobetestedincludingthe
volumeofthebasketandtoadepthsufficientfor
completeimmersionofthesamplesplusnotless
than50mm.Adjustandmaintainthewater
temperaturetowithin+20Cofthespecifiedlower
temperature,t2.
N1183:
1997
6.1.3Fillthehotwaterbath(4.2)withnotlessthan
thesamevolumeofwaterandtothesamedepthasin
6.1.2,thenadjustandmaintainthewatertemperature
towithin+20Cofthespecifieduppertemperature,
ti(see6.3).
6.1.4Placetheemptysamplesinthebasket(4.4)so
thattheyareheldseparatelyandmeettheconditions
of4.4,thenfastenthesamplesandimmersethebasket
inthehotwaterbath,untilthetopsofthesamplesare
notlessthan50mmbelowthewaterleveland,inthe
caseofhollowaretheyarecompletelyfilledwithwater.
Ifnecessary,adjusttheheatcontroltomaintainthe
bathtemperaturetowithin+20Cofthespecified
temperature,≠l,andkeepthesamplesimmersed
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- 关 键 词:
- BSEN11831997 食品 接触 材料 物品 冲击 耐热 检验 方法