Experience in the Testing of Paper and Board for Products in Contact - - PowerPoint PPT Presentation

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Experience in the Testing of Paper and Board for Products in Contact - - PowerPoint PPT Presentation

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Experience in the Testing of Paper and Board for Products in Contact with Food Name: Dr. Ralph Derra Dr. Katja Zechmann Institute: ISEGA Aschaffenburg Zeppelinstr. 3-5 63741 Aschaffenburg Germany Telephone: +49 6021 4989-0 Fax: +49 6021

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Experience in the Testing of Paper and Board for Products in Contact with Food

Name:

  • Dr. Ralph Derra
  • Dr. Katja Zechmann

Institute: ISEGA Aschaffenburg

  • Zeppelinstr. 3-5

63741 Aschaffenburg Germany Telephone: +49 6021 4989-0 Fax: +49 6021 4989-30 Email: info@isega.de Web: http://www.isega.de

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  • Dr. Derra, „JRC, ISPRA“, 29 November 2011

ISEGA

Independent testing and certification institute for products in contact with food for more than 40 years: Pulp, paper and board Plastics Printing inks, lacquers, adhesives Composite materials Institute for certification of production lines since 10 years

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Topics

Test methods Conditions Training Test Evaluation

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Legal Background

The implementation articel 3, point c of the 1935/2004 for paper and board is part of some national or industrial guidelines.

Rec XXXVI of the BfR Good Manufacturing Practice Guide of the European Carton

Makers Association

Industry Guideline for the compliance of paper & board

materials and articles for food contact published by CEPI and CITPA

Test methods are always the standards of EN 1230.

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Testmethods

No possibility for sensorial testing of the food contact material itself Therefore: Test of the impact by sensorial active substances into the environment or to the packed food Due to the large variety of foods a standard test can

  • nly cover some food contact situations

The standardisation of the sensorial test methods are based on research work of Dr. Robinson in the sixties The general name for the test still is „Robinson Test“

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Third party laboratory

Producer is asking for independent Robinson test for his board Preconditon for the laboratory as third party: Accreditation according to ISO 17025

Experience with the standards for testing Documented quality system Trained staff Test room Equipment

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Standards for Testing

DIN 10955

(06-2004)

„Sensory Analysis – Testing of packaging materials and packages for food products“ EN 1230 (02-2010) „Paper and Board intended to come in contact with foodstuffs – Sensory

  • analysis. Part 1: Odour. Part 2: Off flavour.“

ISO 13302

(08-2003)

„Sensory Analysis – Method for assessing the modifications of foodstuffs flavour due to packaging“

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  • Dr. Derra, „JRC, ISPRA“, 29 November 2011

Standards for Testing

Similarities of all standards: Differenciation between examinations for Odour and Taste

DIN 10955 and ISO 13302 as „Frame“ standards

relatively generally applicable Clear methodical directive by DIN EN 1230:

Exclusively for paper and board respectively No examinations for direct contact

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  • Dr. Derra, „JRC, ISPRA“, 29 November 2011

Conditions for Testing

Testing Equipment:

Corresponding odour-free (glass) devices have to be

at hand.

Test laboratory

Demands: (DIN 10962, ISO 8589)

Necessity of the availability of a skilled group of assessors (Panel)

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Test panel (1)

Training of the assessors according to the standards DIN 10959 and DIN 10961 Training of the assessors with odours and off-flavours by means of real samples For further objectification of the results of evaluating tests additional „calibration“ of the assessors

CEN/TR 15645 (01-2008) „Paper and board intended to come into

contact with foodstuffs - Calibration of the odour test - Part 1:

  • Odour. Part 2: Fatty food“
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  • Dr. Derra, „JRC, ISPRA“, 29 November 2011

Test panel (2)

No momentary interference of the sensory abilities

Health (e.g. no cold, no allergic coryza) No stress No use of strongly perfumed cosmetics No direct consumption of spicy food, coffee, tobacco

products, alcohol, etc.

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Testing of Odour

Testing material (e.g.: printed board)

  • Evaluation of the Odour
  • f the food contact material
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Testing of the Odour (3)

Evaluation of the odour and its intensity directly after opening of the glass Classification of the results as a sort of pre- testing However, the effect on the foodstuff is decisive for the evaluation of the compliance with the demands on food contact materials

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Testing for the transition of taste (1)

Food Contact Material (printed board) Simulant (grinded milk chocolate) Saturated solution of salts for humidity in the glass

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  • Dr. Derra, „JRC, ISPRA“, 29 November 2011

Use of the original foodstuff In case of lack of knowledge, inhomogeneity or intended contact with contact various foodstuffs: Use

  • f test simulants and increase
  • f the

sensitivity

Low natural taste Large active surface

Testing for the transition of taste (3) Testing for the transition of taste (3)

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Test Methods

Selection based on the intention and issues of the client:

Difference testing,

p.ex. triangular tests (DIN EN ISO 4120)

Descriptive testing,

p.ex. profile tests

Evaluating testing,

p.ex. ranking tests

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Scale of Intensity

  • Int. 0:

no perceptible transfer of odour / off-flavour

  • Int. 1:

transfer of odour / off-flavour just perceptible (still difficult to define)

  • Int. 2:

moderate transfer of odour / off-flavour

  • Int. 3:

moderately strong transfer of odour / off-flavour

  • Int. 4:

strong transfer of odour and off-flavour

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Example: Extended triangular test

Task given to the testers: Recognition of the deviating sample among three encoded samples (1 sample + 2 reference samples). Evaluation of the deviation by means of a five-step intensity scale. Additional description of the deviation starting at an evaluation of 2 or more. Enables a statistical evaluation when performed with at least 6 testers.

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Evaluation

Sensory derogations from an evaluation of scale 3 or more on The natural taste of the original foodstuffs has to be considered when test simulants are used.