Test Method
Test method for rubbing resistance of food packaging
GFT-01
Test Methods
According to ASTM F392/F392M-M (2015) D method. After the film and bag are left to stand for 24 hours in a standard environment, a rectangular sample of 200mm×280mm is cut from the film or bag. Fix the width direction of the sample on the fixture, and start to rotate and knead at a constant speed. The kneading conditions are as follows:
- Kneading frequency: 45 times/min;
- Kneading angle: 440°;
- Linear movement stroke: 155mm;
- Kneading times: 20 times.
After the kneading is completed, spread the sample horizontally. The oxygen transmission rate shall be carried out according to the provisions of GB/T 1038 or GB/T 19789, and the water vapor transmission rate shall be carried out according to the A method in GB/T 1037-1998 or the provisions of GB/T 26253.
Experimental Method
Sample preparation: the sample is cut into a sheet of 200mm×280mm. The dimension of 200mm is the experimental direction, which is also the direction of the axis of the rubbing tester. The samples were conditioned for at least 24 hours at a relative humidity of 50% and 23°C.
The kneading tester GFT-01 of Jinan Theo Electromechanical Co., Ltd. adopts PLC industrial control program and 7-inch human-computer interaction system, and has 5 kinds of experimental modes stipulated in the built-in standard. Users can directly touch the screen to select the experimental program and directly call the test conditions. method to experiment.
The instrument performs automatic experiments, and automatically shuts down after the experiment is completed.
Remove the sample from the rubbing tester and conduct a barrier test according to the barrier test method required by the national standard.
GFT-01 Flex Durability Tester
