BSEN1183-1997与食品接触地材料和物品.热冲击和耐热冲击性地检验方法

1、标准实用BS EN 1183 :1997This British Standard, havingbeen prepared under thedirection of the ConsumerProducts and Services SectorBoard, was published under theauthority of the Standards Boardand comes into effect onommittees responsible for thisritish StandardThe preparation of this British Standard was

2、 entrusted to Technical Committee CW/29, Tableware, upon which the following bodies were represented: Association of Consulting SaentistsAssociation of Metropolitan AuthoritiesAssociation of Public AnalystsBritish Ceramic ConfederationBritish Ceramic Gift and Tableware Manufacturers' Association

3、 British Ceramic Research Ltd.British Glass Manufacturers' ConfederationBritish Hardware and Housewares Manufacturers' AssociationBritish Importers' AssociationBritish Retail ConsortiumCESA - The Association of Catering Equipment Manufacturers and Importers Co-operative UnionConsumer Pol

4、icy Committee of BSIDepartment of Trade and Industry, Consumer Safety UnitStoneware Potteries AssoaationVitreous Enamellers' AssociationC BBS EN 1183 :1997National forewordThis British Standard has been prepared by Technical Committee CW/29 and is the Engish language version of EN 1183 : 1997 Ma

5、terials and articles in contact withfoodstuffs - Test methods for th,ermal shock and thermal shock endurance, published by the European Committee for Standardization (CEN).Compliance with a British Standard does not ofitself confer immunityfrom legal obligations.EN 1183March 1997ICS 67.250Descriptor

6、s: Kitchen utensils, materials, food-container contact, thermal shock tests, thermal shock resistanceEnglish version文案大全标准实用lVIaterials and articles in contact with foodstLdfs - Test methodsfor thermal shock and thermal shock end uanceMateriaux et objets en contact avec les denreesalimentaires - Met

7、hodes d'essai pour le chocthermique et la resistance au choc thermiqueWerkstoffe und Gegenstande in Kontakt mitLebensmitteln - Prufverfahren fiirTemperaturschock undTemperaturwechselbestandigkeitThis European Standard was approved by CEN on 1997-02-14. CEN members arebound to comply with the CEN

8、/CENELEC Internal Regulations which stipulate theconditions for giving this European Standard the status of a national standardwithout any alteration.Up-to-datelistsand bibliographicalreferencesconcerning suchnationalstandardsmay be obtained on application to the Central Secretariat or to any CEN me

9、mber.This European Standard exists inthree offiaalversions(English,French,German).A version in any other language made by translation under the responsibility of aCEN member into its own language and notified to the Central Secretariat has thesame status as the official versions.CEN members are the

10、national standards bodies of Austria, Belgium, Denmark,Finland,France,Germany, Greece,Iceland, Ireland, Italy,Luxembourg, Netherlands,Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.Page 2EN 1183 : 1997ForewordThis European Standard has been prepared byTechnical Committee CEN/TC 194,

11、 Utensils in contactwith food, the secretariat of which is held by BSI.Further European Standards are being prepared withthe following titles:EN 1184EN 1217Materials and articles in contact withfoodstuffs - Test methods fortranslucency of ceramic articlesMaterials and articles in contact withContent

12、sForeword1 Scope2 Defrnitions3 Principle4 Apparatus5 Samples6 Procedures文案大全标准实用foodstuffs- Test meth,od forwater7Expressionof resultsabsorption of cera7n,ic anticlesA further standard is proposed with the following title8Test reportMaterialsand articlesincontactwithAnnexA (informative)Bibliographyf

13、oodstuffs - Test method for crazingresistance of ceramic articlesThis European Standard shall be given the status of anational standard, either by publication of an identicaltext or by endorsement, at the latest bySeptember 1997, and conflicting national standardsshall be withdrawn at the latest by

14、September 1997.According to the CEN/CENELEC Internal Regulations,the national standards organizations of the followingcountries are bound to implement this EuropeanStandard: Austria, Belgium, Denmark, Finland, FranceGermany, Greece, Iceland, Ireland, Italy, Luxembourg,Netherlands, Norway, Portugal,

15、Spain, Sweden,Switzerland and the United Kingdom.Annex B (informative) Calculation ofthermal shock endurance from test resultsPage2333ScopeThis European Standard specifies test methods forthermal shock and for thermal shock endurance forbrittle materials, for example glass, glass-ceramics andceramic

16、s intended for use in ovens or as tableware.Two test methods are described:- Test method A is used for articles known to be sensitive to thermal shock;- Test method B is generally applicable.The test method to be applied depends on theintended use of the article and/or its thermal shockresistance.2

17、De 丘 ntionsFor the purpose of this European Standard, thefolloiwing definitions apply:2.1 thermal shockSudden change in temperature文案大全标准实用2.2 thermal shock endurance, AtsoValue for the resistance against sudden change intemperature corresponding to the temperaturedifference at which, for the frrst

18、time, 50 % of thesamples fail.2.3 temperature variationDifference at any given time between the temperatureat the centre of the working space of the water bath ortest oven and at any other point in that working space.2.4 temperature fluctuationShort term change in temperature at any point in thework

19、ing space of the water bath or test oven.3 PrincipleSamples are heated and then cooled rapidly undercontrolled conditions to determine their resistance tothermal shock.Thermal shock tests are repeated using increasingtemperature differences until 50 % of the samples fail.The temperature difference A

20、tso is given as the thermalshock endurance.Page 3EN 1183 : 19974.2 Hot water bath., coruprising a bath or tankcapable of containing at least five times the apparentvolume of the overall dimensions of the samples beingtested (including the volurue of the basket) at onetime; fitted with a water circul

21、ator, a thermometer andthermostatically-controlled heater capable ofmaintaining during all the duration of the test thewater temperature to within + 2 0C of the specifiedupper temperature, ti.4.3 Test oven., preferably electrically heated, capableof achieving a temperature of at least 300 0C, fitted

22、with an air circulating device to ensure that thetemperature variation does not exceed + 5 0C and athermostatic control capable of maintaining thetemperature fluctuation to within + 2 0C up t0 180 0Cand to within + 3 0C above 180 0C.4.4 Basket, for testing two or more samplessimultaneously, made out

23、 of, or coated with, an inertmaterial which will not damage the surface of thesamples during the test procedure. The basket iscapable of holding the samples in a position whichensures that air escapes and water can immediately文案大全标准实用enter the inside of holloware. The samples are heldseparately to a

24、llow free passage of water betweenthem. The basket is fitted with clamps to prevent thesamples from floating when immersed.NOTE. For the multiple testing of samples, the basket may be combined with an automatic device for immersing it in the hot water bath (4.2) or oven (4.3) and transferring it to

25、the cold water bath (4.1).4.5 Tongs, with tips protected by a head resistingmaterial such as glass or mineral wool.4.6 Gloves, gauntlet-type, ruade from a heat-resistingmaterial.4.7 Staining agentNOTE. A suitable staining agent is eosine present at aconcentration of (5 +1) g/l and a domestic washing

26、 up liquidpresent at a concentration of (5 + 1) g/l.5 SamplesThe test shall be performed on not less than tensamples. Use only unused samples to start the test.6 Procedures6.1 Test method A6.1.1 Remove any dirt or loose debris from theNOTE. Clauses 4.1, 4.2 and 4.4 apply to method A, clauses4.1, 4.3

27、, 4.4, 4.5 and 4.6 apply to method B.4.1 Cold water bath., comprising a bath or tankcapable of containing at least five times the apparentvolume of the overall dimensions of the samples beingtested (including the volume of the basket) at onetime; fitted with a water circulator, a thermometer andther

28、mostatic control capable of maintaining during allthe duration of the test the water temperature towithin + 2 0C of a specified lower temperature, t2,within the range 10 0C t0 20 0C. BSI 1997sampies ana auow tne sampies to reacn ammenttemperature.Protect the apparatus from draughts throughout thetes

29、t.6.1.2 Fill the cold water bath (4.1) with water,containing a staining agent, to a volume equal to notless than five times the apparent volume of the overalldiruensions of the samples to be tested including thevolume of the basket and to a depth sufficient forcomplete immersion of the samples plus

30、not less文案大全标准实用than 50 mm. Adjust and maintain the watertemperature to within + 2 0C of the specified lowertemperature, t2.N 1183 : 19976.1.3 Fill the hot water bath (4.2) with not less thanthe same volume of water and to the same depth as in6.1.2, then adjust and maintain the water temperatureto w

31、ithin + 2 0C of the specified upper temperature,ti (see 6.3).6.1.4 Place the empty samples in the basket (4.4) sothat they are held separately and meet the conditionsof 4.4, then fasten the samples and immerse the basketin the hot water bath, until the tops of the samples arenot less than 50 mm belo

32、w the water level and, in thecase of holloware they are completely filled with water.If necessary, adjust the heat control to maintain thebath temperature to within + 2 0C of the specifiedtemperature, l, and keep the samples immersed at thistemperature until they have reached equilibrium.6.1.5 Drain

33、 the loaded articles and transfer the loadedbasket, either ruechanically or manually, within 5 sor 6 s after removal from the hot water bath to thecold water bath so that the samples are completelyimmersed in the cold water bath. Keep the samplesimmersed for 30 s, then remove the basket and itsconte

34、nts from the cold water bath.6.1.6 Inspect immediately each sample for chipping,cracking, craung or breakage and determine thenumber of samples which have failed the test.6.2 Test method B6.2.1 Remove any dirt or loose debris from thesamples and, if necessary, dry the sample.CAUTION: Handle hot samp

35、les only with dry tongs orgloves.6.2.2 Fill the cold water bath (4.1) with water,containing a staining agent (4.7), to a volume equal tonot less than five times the apparent volume of theoverall dimensions of the samples to be tested(including the volume of the basket) and to a depthsufficient for c

36、omplete immersion of the samples plusnot less than 50 mm.Locate the cold water bath (4.1) near to the test ovenand adjust and maintain the water temperature towithin + 2 0C of the specified lower temperature, t2.文案大全标准实用6.2.3 Place the samples, either separately or containedin the basket (4.4) in th

37、e test oven (4.3) which hasbeen previously heated to the upper teruperature, ti(see 6.3). Maintain the samples at this temperatureuntil they have reached equilibrium.6.2.5 Remove the samples from the cold water bath.Inspect immediately each sample for chipping,cracking, crazing or breakage and deter

38、mine thenumber of samples which have failed the test.6.3 Determination of thermal shock resistanceRepeat the testing procedure with the reruaining testsamples according to method A (6.1) or methodB (6.2) as appropriate, with increasing temperaturedifference values,f1 - t2, until all samples have fai

39、led.Commence testing with a temperature difference value,tl - t2 0f not less than 40 0C and increase temperatureti, by 10 0C forl - t2 S 100 0C and by 20 0C for ti - t2>100 0C.7 Expression of results7.1 Requirements for failure by thermal shockSamples which do chip, crack, craze or break arerecor

40、ded as having failed the thermal shock test at thetemperature difference 1 - t2.7.2 Thermal shock enduranceRecord the number of failures at each temperaturedifference and determine the Atso - value by listing thecumulative percentage of failures versus thetemperature difference at which the samples

41、failed(see annex B). Determine the standard deviation s bycomputing the failure/temperature difference data forthe complete set of results.8 Test reportThe test report shall include the following details:a) a reference to this European Standard;b) an identification of the article tested;c) the numbe

42、r of smnples taken for the test and the sampling method;d) for the thermal shock test:- the test method used, i.e. A or B;- the temperature differencel - t2 in degreesCelsius;- the number of samples which failed the test and the mode of their failure;e) for the thermal shock endurance test:文案大全标准实用-

43、 the test method used for thermal shock, i.e. A or one at a time, holding them with the tongs (4.5) or, if the samples are large or contained in the basket (4.4),with the gloves (4.6). Immerse the samples withoutimpact completely in the cold water bath for aspecified period between 8 s and 2 min ens

44、uring that allholloware is filled with water.Complete the process of transferring each sample, orthe basket with samples, from opening of the test ovento immersion in (5 + 1) s. Ensure that the difference intemperature between the test oven (4.3) and the coldwater (4.1) is not more than + 3 0C from

45、the requiredtemperature value at the time of transference.- the temperature difference Atso at which 50 % of the samples have failed;- the standard deviation s.NOTE. Any unusual features noted during the determinations should also be reported. BSI 1997Annex A (informative)BibliographyIS0 718IS0 2747

46、IS0 7459Laboratory glassware - Thermal shockand thermal shock endurance - TestmethodsVitreous and porcelain enamels -Enamelled cooking utensils -Determ,ination of resistance othermalshockGlass contamers - Thermal shockresistance and th,ermal shockendurance - Test methodsPage 5EN 1183 : 1997Annex B (

47、informative)Calculation of thermal shock endurancefrom test results l。C180200220文案大全标准实用240260280篼。C202020202020TotalAtsoExample for Method Btl - t2 No. ofCumulativeoCfailures at ti failures in %160180200220240260Standard deviation s= 200= 30,11020507090100l l 3 2 2 l！三BSI - British Standards Instit

48、utionBSIis the independent national body responsible for preparing British Standards.Itpresents the UK view on standards in Europe and at the internationallevel. It isincorporated by Royal Charter.RevisionsBritishStandardsare updatedby amendment or revision.Users ofBritishStandardsshould make sure t

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