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GB/T 41167-2021 PDF in English


GB/T 41167-2021 (GB/T41167-2021, GBT 41167-2021, GBT41167-2021)
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GB/T 41167-2021: PDF in English (GBT 41167-2021)

GB/T 41167-2021
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 55.100
CCS A 82
General Requirements for Polyethylene Terephthalate (PET)
Bottle for Drinks
ISSUED ON: DECEMBER 31, 2021
IMPLEMENTED ON: JULY 01, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 4
4 Product Classification ... 5
5 Requirements ... 5
6 Test Methods ... 9
7 Inspection Rules ... 14
8 Marking, Packaging, Transportation, Storage ... 16
Appendix A (Informative) Density of Water in the Air ... 17
Appendix B (Normative) Preparation of Carbonated Water Solution by Chemical
Method ... 18
General Requirements for Polyethylene Terephthalate (PET)
Bottle for Drinks
1 Scope
This Document specifies the terms and definitions, product classification, requirements, test
methods, inspection rules and marking, packaging, transportation and storage of polyethylene
terephthalate (PET) bottle for drinks.
This Document applies to the bottle for drinks taking polyethylene terephthalate as the main
raw materials through injection molding, stretching and blow molding, etc.
This Document does not address safety requirements related to food contact materials.
2 Normative References
The provisions in following documents become the essential provisions of this Document
through reference in this Document. For the dated documents, only the versions with the dates
indicated are applicable to this Document; for the undated documents, only the latest version
(including all the amendments) is applicable to this Document.
GB/T 2828.1-2012 Sampling Procedures for Inspection by Attribute - Part1: Sampling
Schemes Indexed by Acceptance Quality Limit (AQL) for Lot-by-Lot Inspection
GB/T 2918 Plastics - Standard Atmospheres for Conditioning and Testing
GB/T 16288 Marking of Plastics Products
3 Terms and Definitions
For the purposes of this Document, the following terms and definitions apply.
3.1 Bottle for drinks
The bottle that is used for filling liquid dairy products, packaged drinking water, fruit and
vegetable juices and their beverages, protein beverages, carbonated beverages, special-purpose
beverages, flavored beverages, tea (type) beverages, coffee (type) beverages, vegetable
beverages, and other beverages, etc.
3.2 Fill point
A point at a certain distance from the surface of the bottle mouth to the design liquid level.
3.3 Hot filling bottle
The bottle for drinks whose filling temperature is greater than or equal to 65°C.
3.4 Cold filling bottle
The bottle for drinks whose filling temperature is less than 65°C.
3.5 Carbonated bottle for drinks
The bottle for drinks whose internal pressure is greater than or equal to 0.243MPa after filling
at (23±2) °C.
3.6 Non-carbonated bottle for drinks
The bottle for drinks whose internal pressure is less than 0.243MPa after filling at (23±2) °C.
4 Product Classification
4.1 According to the filling process, it is divided into cold filling bottle and hot filling bottle.
4.2 According to product characteristics, it is divided into carbonated bottle for drinks and non-
carbonated bottle for drinks.
4.3 According to the sealing method, it is divided into cap-sealed bottle for drink and bottle for
drinks sealed by other methods.
5 Requirements
The appearance shall comply with the provisions of Table 1. The schematic diagram of each
part can refer to Figure 1.
Take 6 sample bottles; and place them in the environment of (23 ± 2) °C for more than 2h.
Inject the bottle with carbonated water solution 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,
see Appendix B for the preparation method) to the fill point. Quickly sealed with a cap, and
place horizontally at (23 ± 2) °C for 4 h to observe whether there is liquid leakage from the
bottle mouth.
Only the capped bottle for drinks are required; and the bottle for drinks sealed by other methods
is not required.
6.5.1.2 Non-carbonated bottle for drinks
Hot filling bottle: Take 6 sample bottles; place them in an environment of (23±2)°C for more
than 2h; and pour water with a temperature of (design filling temperature of drinks ±1°C) into
the bottles to the fill point; and then quickly use cap to seal the bottle; place it horizontally for
30s and vertically for 120s; then put it in a water tank to cool it to room temperature; and place
it horizontally at (23±2)℃ for 4h to observe whether there is liquid leakage from the bottle
mouth.
Cold filling bottle: Take 6 sample bottles; place them in an environment of (23±2) °C for more
than 2h; pour water at a temperature of (23±2) °C into the bottles to the fill point; and then
quickly seal them with bottle caps. Place it horizontally for 4h at (23±2)℃; and observe
whether there is liquid leakage from the bottle mouth.
Only the capped bottle for drinks is required; and the bottle for drinks sealed by other methods
is not required.
6.5.2 Vertical load pressure
6.5.2.1 Vertical load pressure of empty bottle (carbonated bottle for drinks)
Take 6 empty bottles (unused); place them at (23±2) ℃ for more than 2h; place them vertically
on the pressure testing machine; and apply vertical pressure to the sample bottles at a constant
speed of 100mm/min; and record the maximum load within the deformation range of 5% of the
bottle height, accurate to 1N; calculate the arithmetic mean of the measurement results.
6.5.2.2 Vertical load pressure after filling (non-carbonated bottle for drinks)
Take 6 bottles for drinks (commercially available or filled under normal conditions) filled with
beverages and sealed with caps; place them vertically on the pressure testing machine; and
apply vertical pressure to the sample bottles at a constant speed of 50mm/min. Record the
maximum load within the deformation range of 5% of the bottle height, accurate to 1N; and
calculate the arithmetic mean of the measurement results.
6.5.3 Falling performance
6.5.3.1 Carbonated bottle for drinks
Take 6 sample bottles and inject into the bottles the carbonated water solution at 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, see Appendix B for the preparation method) to the fill point; and
quickly cover with cap. In which 3 samples are placed in an environment of (4 ± 1) ℃ for 24h;
and the other 3 samples are placed in an environment of (23 ± 2) ℃ for 24h. Then put the
sample bottle at a height of 1.2m; make the bottle perpendicular to the ground; and freely fall
to the concrete floor with the bottom of the bottle facing downwards; check the cracking
situation of the bottle and whether the bottle can stand stably.
6.5.3.2 Non-carbonated bottle for drinks
Hot filling bottle: Take 6 sample bottles; pour water at a temperature of (the design filling
temperature of the beverage ±1℃) into the bottle to the fill point; then quickly seal it with the
bottle cap; put it horizontally for 30s, vertically for 120s; and then put it into the water tank to
use cold water to cool off to the room temperature; in which 3 samples are placed in an
environment of (4±1) ℃ for 24h; and the other 3 samples are placed in an environment of
(23±2) ℃ for 24h. Then put the sample bottle at a height of 1.2m; make the bottle perpendicular
to the ground; and freely fall to the concrete floor with the bottom of the bottle facing
downwards; check the cracking situation of the bottle and whether the bottle can stand stably.
Cold filling bottle: Take 6 sample bottles; pour water at a temperature of (23 ± 2) ℃ into the
bottle to the fill point; and then quickly seal with the bottle cap; in which 3 samples are placed
in an environment of (4 ± 1) ℃ for 24h; and the other 3 samples are placed at (23±2) ℃ for
24h. Then put the sample bottle at a height of 1.2m; make the bottle perpendicular to the ground;
and freely fall to the concrete floor with the bottom of the bottle facing downwards; check the
cracking situation of the bottle and whether the bottle can stand stably.
6.5.4 Internal pressure resistance of carbonated drink bottles
Take 6 sample bottles; fill the bottles with water at a temperature of (23±2) ℃ until the mouth
is full; under the condition of protective devices, pressurize to 0.68MPa within 10s; hold for
13s; and observe whether the bottles are broken.
6.6 Thermal stability
Take 6 carbonated bottles for drinks as sample bottles; mark the bottles; and inject into the
bottles with carbonated water solution at 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, the
preparation method can refer to Appendix B) to the fill point; and then quickly sealed with a
bottle cap. The sample is placed at (23 ± 2) ℃ for 1h; and the total height h3 of the edge of the
bottle cap (including the bottle cap is measured together) is measured. After placing at a
constant temperature of (38±1) °C for 24h, take out the measuring bottle height h4 (including
the bottle cap to measure together); the change rate of height is calculated according to Formula
(5); and check whether the bottle is broken and standing stable.
Where:
Xh – change rate of height;
h4 – height of sample bottle after test, in mm;
h3 – height of sample bottle before test, in mm.
6.7 Thermal resistance
6.7.1 Change rate of capacity
Take 6 hot filling bottles as sample bottle; respectively weigh the mass of the empty bottle and
fill them with water until the mouth is full. Weigh the mass of the empty bottle and water, and
accurate to 0.1 g; and then measure the water temperature; and calculate the capacity of full
mouth before filling hot water according to Formula (2). Empty the water; inject (the design
filling temperature of the beverage ±1℃) hot water to the fill point; then quickly seal the cap;
place it horizontally for 30s; and place it vertically for 120s; and then put it in the water tank to
cool it to room temperature and then empty it. Then fill the water at room temperature to the
full mouth, respectively. Weigh the mass of empty bottle and the water, accurate to 0.1g.
Measure the water temperature again; and calculate the capacity of full mouth after injecting
hot water according to Formula (2). Calculate the change rate of capacity according to Formula
(6).
Where:
XV – change rate of capacity;
V4 – capacity of full mouth after filling hot water, in mL;
V3 – capacity of full mouth before filling hot water, in mL.
6.7.2 Change rate of height and appearance
Take 6 hot filling bottles as sample bottles; measure the height of the bottles; and then inject
(design filling temperature of beverages ± 1℃) hot water into the bottles to the fill point;
quickly seal the caps; place horizontally for 30s, vertically for 120s. And then place it into the
water tank to use cold water to cool off to the room temperature; observe whether the bottle is
stable, whether there is shrinkage or deformation of the bottle body; empty and measure the
height of the bottle; and calculate the change rate of height according to Formula (7).
7.4.2 Determination of qualified batches
If all the inspected items are qualified, the quality of the batch is judged to conform to this
Document; otherwise, the quality of the batch is judged to be inconsistent with this Document.
8 Marking, Packaging, Transportation, Storage
8.1 Marking
The product marking shall meet the requirements of GB/T 16288; and the packing box or paper
tray shall have the following contents: product name, type, this Document number, capacity,
height, bottle mouth dimension, filling temperature, trademark, batch number, production date,
qualified certificate, manufacturer's full name and factory address, quantity, packaging box
dimensions (length × width × height), transportation and storage marks.
8.2 Packaging
The packaging can be stored in cartons, trays or other packaging methods, which shall ensure
that the products are not damaged or contaminated by foreign objects during transportation and
storage.
8.3 Transportation
In the process of handling, loading and unloading, and transportation, it is necessary to prevent
impact, extrusion, heavy pressure, and fall; and prevent sunlight and rain; as well as do not mix
and transport with toxic, harmful, corrosive, volatile or odorous substances.
8.4 Storage
It shall be stored in a ventilated, cool, dry, chemical-free, harmless, and poison-free warehouse.
It shall not be stacked in the open air; protect from sunlight and rain; and shall not be in direct
contact with wet ground.
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Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.