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1、豆丁网：BRITISH STANDARDMaterials and articles in contact with foodstuffs Test methods for waterabsorption of ceramic articlesThe European Standard EN 1217:1997 has the status of aBritish StandardICS 67.250; 81.060.20| BS EN1217:1998|第 5 页 共 15 页豆丁网：|NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED
2、 BY COPYRIGHT LAWBS EN 1217:1998National forewordThis British Standard is the English language version of EN 1217:1997.The UK participation in its preparation was entrusted to Technical CommitteeCW/29, Tableware, which has the responsibility to: aid enquirers to understand the text; present to the r
3、esponsible European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK.A list of organizations represented on this committee can be obtained on request to it
4、s secretary.Cross-referencesThe British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled International Standards Correspondence Index, or by using theFind facility of the BSI Standards
5、 Electronic Catalogue.A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application.Compliance with a British Standard does not of itself confer immunity from legal obligations.Summary of pagesThis
6、document comprises a front cover, an inside front cover, the EN title page, pages 2 to 6, an inside back cover and a back cover.Amd. No.DateText affectedThis British Standard, having been prepared under the direction of the Sector Board forConsumer Products and Services, was published under theautho
7、rity of the Standards Board and comes into effect on15 April 1998BSI 1998ISBN 0 580 29529 XAmendments issued since publicationEUROPEAN STANDARDEN 1217NORME EUROPE ENNEEUROPA ISCHE NORMDecember 1997ICS 67.250; 81.060.20Descriptors: Kitchen utensils, ceramics, food-container contact, tests, water abso
8、rption testsEnglish versionMaterials and articles in contact with foodstuffs Test methods for water absorption of ceramic articlesMate riaux et objets en contact avec les denre es alimentaires Me thodes dessai pour labsorption deau par les objets en ce ramiqueWerkstoffe und Gegensta nde in Kontakt m
9、it Lebensmitteln Pru fverfahren fu r die Wasseraufnahme keramischer Gegensta ndeThis European Standard was approved by CEN on 15 February 1997.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a na
10、tional standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Central Secretariat or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in a
11、ny other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official versions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germa
12、ny, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.CENEuropean Committee for Standardization Comite Europe en de Normalisation Europa isches Komitee fu r NormungCentral Secretariat: rue de Stassart 36, B-1050 Brussels1997 CEN
13、 All rights of exploitation in any form and by any means reserved worldwide for CEN nationalMembers.Ref. No. EN 1217:1997 EPage 5EN 1217:1997BSI 1998ForewordThis European Standard has been prepared byTechnical Committee CEN/TC 194, Utensils in contactContentsPagewith food, the secretariat of which i
14、s held by BSI.This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by June 1998, and conflicting national standards shall be withdrawn atthe latest by June 1998.Further European Standards have been publis
15、hed with the following titles:EN 1183Materials and articles in contact with foodstuffs Test method for thermal shock and thermal shock enduranceEN 1184Materials and articles in contact with foodstuffs Test methods for translucency of ceramic articlesA further standard is being prepared with the foll
16、owing title:Materials and articles in contact with foodstuffs Test method for crazing resistance of ceramic articlesAccording to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czec
17、h Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom.Foreword 2Introduction 31 Scope 32 Definitions 33 Principle 34 Water 35 Apparatus 36 Preparation of test specimens 57 Procedure
18、s 58 Expression of results 59 Test report 5Annex A (informative) Bibliography 6IntroductionThis European Standard specifies three test methods for the determination of the water absorption of ceramic articles. Water absorption is a property of the body, and is related to the volume of interconnected
19、 pores which can be filled by water under the immersion conditions of a water absorption test method. The volume of interconnected pores is also known as the open porosity of the body.Water absorption provides generally an indication of the degree of vitrification of the body of a ceramic article; t
20、he lower the water absorption, the higher the degree of vitrification. A high degree of vitrification is necessary for certain categories of ceramic articles to achieve important performance characteristics. Water absorption is one of the properties used to characterize different types of ceramic ar
21、ticles.Any of the three test methods may be used, as appropriate, but method A is based on European Community Regulation No 679/72, Customs classification of products to be allied to porcelain:Vitreous china or Semi-vitreous china type, and is for use for such classification purposes.1 ScopeThis Eur
22、opean Standard specifies test methods for the determination of the water absorption of ceramic articles.Three test methods are described: test method A, based on the increase in mass of test specimens after immersion in boiling water under defined conditions, which requires test specimens with not m
23、ore than one glazed surface; test method B, based on the same principle and general procedure as method A but with a longer period of immersion in boiling water; test method C, based on the increase in mass of test specimens after a combination of evacuation of the test specimens to assist water pen
24、etration, followed by immersion in water and boiling; the test specimens may be glazed on both surfaces and are taken from different parts of a ceramic article to include possible inhomogeneities of the article.NOTE Values of very low water absorption should preferably be determined by test method C
25、.2 DefinitionsFor the purposes of this standard, the following definitions apply:2.1water absorptionquantity of water that can be absorbed by the body of a ceramic ware2.2 bodyceramic material shaped to constitute the ware, more or less vitrified, which is generally coated with glaze3 PrincipleThe i
26、ncrease in mass is determined as a result of immersion in water under controlled conditions and is expressed as a percentage of the mass of the dry test specimen.4 Water4.1 Distilled or de-ionized water, for test methods Aand B.4.2 De-gassed distilled or de-gassed de-ionized water, for test method C
27、.5 Apparatus5.1 Test methods A and B5.1.1 Oven, air circulating, capable of maintaining a temperature of 110 8C5 8C.5.1.2 Balance, capable of weighing to an accuracy of 0,05 g.5.1.3 Glass vacuum desiccator.5.1.4 Vessel, suitable for the immersion and boiling of the test specimens.5.1.5 Source of hea
28、t.5.1.6 Smooth cotton cloth.5.1.7 Fine brush.5.1.8 Saw, suitable for cutting test specimens from ceramic articles.NOTE The need for the saw is optional.5.2 Test method C5.2.1 Oven, air circulating, capable of maintaining a temperature of 110 8C5 8C.5.2.2 Desiccator.5.2.3 Balance, capable of determin
29、ing masses between 5 g and 20 g to an accuracy of 0,001 g.5.2.4 Vessel, in which the test specimen can be evacuated in a desiccator and which is subsequently used for boiling the test specimen in water.NOTE Suitable equipment for carrying out evacuation and water immersion is shown in Figure 1. The
30、use of setter pins is to prevent the test items from bumping on the bottom of the boiling vessel which at all times should contain sufficient water to cover the test items.5.2.5 Laboratory vacuum pump, capable of maintaining a pressure within the vesselof 2,5 kPa 1,5 kPa.5.2.6 Manometer, capable of
31、measuring absolute pressures in the range from 1 kPa to 4 kPa.5.2.7 Source of heat.5.2.8 Smooth cotton cloth.1) Glass beaker containing test specimens supported on ceramic setter pins2) Glass vacuum desiccator3) Perforated metal safety screen4) To vacuum pump and manometer5) Connection to de-gassed
32、distilled or de-gassed de-ionized water6) Test specimens and setter pinsFigure 1 Suitable equipment for carrying out evacuation and water immersion(for method C)6 Preparation of test specimens6.1 Test methods A and BBreak or cut the ceramic article to obtain three test specimens, each with a surface
33、 area of one of the major surfaces of approximately 30 cm2. The test specimens shall not have more than one major glazed surface, and shall not be thicker than 8 mm. If the test specimens are glazed on both major surfaces, as is normally the case with commercial tableware articles, remove the glaze
34、from one of the surfaces using suitable grinding equipment, leaving an unglazed surface of approximately 30 cm2.6.2 Test method CImmediately before commencement of the test procedure, break the ceramic article by impact, and take two test specimens between 5 g and 20 g in mass from areas of the brok
35、en sample as follows:a) for flatware, take one test specimen from the central area and the second test specimen from the rim area of the sample;b) for hollow-ware, take one test specimen from the top section and the second test specimen from the base area of the sample.NOTE The test specimens obtain
36、ed in this way may be unglazed, glazed on one major surface, or glazed on both major surfaces.7 Procedures7.1 Test method ADry the test specimens to constant mass in the oven(5.1.1) at 110 8C5 8C.NOTE As a guide, a 3 h period will suffice for test specimens obtained by breaking an article of tablewa
37、re. If the test specimens are obtained by cutting an article of tableware using a saw (5.1.8) and are wet, then a longer drying time may be necessary.Place the test specimens in the desiccator (5.1.3) and allow them to cool to ambient temperature. Weigh each test specimen and record the final mass,
38、m1, to the nearest 0,05 g.Immediately after weighing immerse the test specimens in distilled or de-ionized water (4.1). To avoid bumping during subsequent boiling ensure that the test specimens are not in contact with the bottom of the vessel (5.1.4). Boil for 2 h 5 min and then leave the test speci
39、mens to soak in the cooling water for a further period of not less than 24 h.Remove the test specimens from the water and wipe with a clean and slightly moist smooth cotton cloth (5.1.6) to remove surface water. Completely dry the glazed surface and dry any cavities or holes using a slim, slightly d
40、amp brush (5.1.7).Weigh each test specimen and record the masses after immersion, m2, to the nearest 0,05 g.7.2 Test method BCarry out the test procedure as described for method A in 7.1, except that the period of immersion in boiling water is extended to 4 h 10 min.7.3 Test method CDry the test spe
41、cimens to constant mass in the oven (5.2.1) at 110 8C5 8C. Place the test specimens in the desiccator (5.2.2) and allow them to cool to ambient temperature. Weigh each test specimen and record the mass, m1, to the nearest 0,01 g.Place the dry test specimens on setter pins into a suitable vessel (5.2
42、.4), reduce the pressure therein to 2,5 kPa 1,5 kPa and maintain at this pressure for 60 min 5 min.Without admitting air, admit de-gassed distilled or de-gassed de-ionized water (4.2) at ambient temperature to the vessel, until the test specimens are fully covered. Then admit air to the vessel, retu
43、rning it to atmospheric pressure, and boil the water and test specimens for 60 min 5 min. To avoid bumping during the boiling ensure that the test specimens remain fully submerged but do not touch the bottom of the vessel. Allow the test specimens to cool for not less than 24 h whilst remaining submerged in the boiled water.Remove the test specimens from the water and wipe them with a moistened smooth cotton cloth (5.2.8) such that glazed surfaces are completely dry and broken surfaces retain a thin film of moisture appearing as a sheen.Weigh each test specimen
