ASTM_F_874_-_98_2014.pdf

Designation:F87498(Reapproved 2014)Standard Test Method forTemperature Measurement and Profiling for MicrowaveSusceptors1This standard is issued under the fixed designation F874;the number immediately following the designation indicates the year of originaladoption or,in the case of revision,the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscriptepsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This is a test method for measuring surface temperaturesattained by microwave interactive packaging and cooking aids(that is,susceptors).It is useful for measuring susceptor/foodinterface temperatures during microwave preparation of foodswith susceptor-based packaging,heating pads,and crispingsleeves,etc.It may also be used to measure the temperature ofa susceptor exposed to extractives testing or in a liquidextraction cell to be used for nonvolatile extractives testing.The latter procedures are performed to establish test conditionsfor conducting extraction and migration studies using tempera-ture versus time profiles approximating those for actual micro-wave preparation of the product.1.1.1 Several of the steps of this test method are takendirectly from Test Method F1308 which gives extractiontesting procedures for susceptors.1.2 The values stated in SI units are to be regarded asstandard.No other units of measurement are included in thisstandard.1.3This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2F1308 Test Method for Quantitating Volatile Extractables inMicrowave Susceptors Used for Food ProductsF1317 Test Method for Calibration of Microwave OvensF1349 Test Method for Nonvolatile Ultraviolet(UV)Ab-sorbing Extractables from Microwave SusceptorsF1500 Test Method for Quantitating Non-UV-AbsorbingNonvolatile Extractables from Microwave Susceptors Uti-lizing Solvents as Food Simulants3.Apparatus3.1 Microwave Oven,no turntable,unmodified except forsmall holes to allow for probe lead access to the oven cavity.The oven should be calibrated in accordance with Test MethodF1317.3.2 Fluoroptic Thermometry System.3.3 Vials,headspace,20 mL.3.4 Septa,polytetrafluorethylene(PTFE)polymer faced sili-cone rubber.3.5 Vial Crimp Caps.3.6 Microwave Nonvolatile Extraction CellThis cell mustbe constructed of PTFE-fluorocarbon polymer.Additionaldetails on this cell may be found in Test Method F1349.3.7 Beakers,600 and 250 mL,or other sizes as appropriate.3.8 Aluminum Foil,household roll.3.9 Adhesive Tape,such as Kapton high-temperature tape,vinyl tape,silicone tape,etc.3.10 High-Vacuum Silicone Grease.3.11 Syringe Needle,13 gage diameter.3.12 Corn Oil,Miglyol 812(a fractionated coconut oil),orsynthetic fat simulant HB 307.See Test Method F1349 fordetails.3.13 Petri Dishes.3.14 Fan,tabletop.3.15 Blue Ice.3.16 Vials,for alternative profile method,40-mL clear vials.3.17 Screw Caps.4.Procedure4.1 General:4.1.1 Start all tests with a cool microwave oven,that is,ambient temperature.Use a fan and blue ice to cool oven floor1This test method is under the jurisdiction ofASTM Committee F02 on FlexibleBarrier Packaging and is the direct responsibility of Subcommittee F02.15 onChemical/Safety Properties.Current edition approved April 1,2014.Published April 2014.Originallyapproved in 1990.Last previous edition approved in 2008 as F874 98(2008).DOI:10.1520/F0874-98R14.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 or any other reliable method to suitably return the oven toambient temperature between replicates.4.1.2 Test three replicates per variable.5.Measurement of Food/Susceptor InterfaceTemperature During Microwave Cooking5.1 Place product in center of the microwave oven as aconsumer would.Mark the position of first replicate on ovenfloor,and position subsequent replicates similarly.5.2 Position probes at food susceptor interface in such amanner that good probe/susceptor contact is maintained duringcooking,disturbing the food load as little as possible.Theanalyst may wish to position multiple probes on differentregions of the susceptor,such as the center and edge,as thetemperature attained at different locations may differ signifi-cantly.5.2.1 If the nature of the product permits,the analyst maywish to determine whether probes positioned parallel to thesusceptor surface,or abutted to the susceptor surface wouldresult in better temperature measurement as evidenced bybetter reproducibility between replicate runs