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ASTM F1519-98(2008)

ASTM F1519-98(2008)

Standard Test Method for Qualitative Analysis of Volatile Extractables in Microwave Susceptors Used to Heat Food Products

2014-04-16 /Historical
Superseeded by:
Significance and Use:

This test method is intended to identify volatile extractables that may be emitted from microwave susceptor material during use. It may be a useful procedure to assist in minimizing the amount and type of volatile extractables produced. The susceptor design, materials used or manufacturing processes involved can be evaluated.


1.1 This test method is applicable to complete microwave susceptors.

1.2 This test method covers a procedure for identifying volatile extractables which are released when a microwave susceptor sample is tested under simulated end use conditions. The extractables are identified using gas chromatography/mass spectrometry (GC/MS).

1.3 This test method was evaluated for the identification of a variety of volatile extractables at a level of 0.010 μg/in.2 of susceptor surface. For extractables not evaluated, the analyst should perform studies to determine the level of extractable at which identification is achievable.

1.4 The analyst is encouraged to run known volatile extractables and/or incorporate techniques such as gas chromatography/high resolution mass spectrometry (GC/HRMS), gas chromatography/infrared spectroscopy (GC/IR) or other techniques to aid in verifying the identity of or identifying unknown volatile extractables. The analyst is referred to Practice E 260 for additional guidance.

1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

characteristic mass; diffusion trapping; extractables, volatile; gas chromatography/mass spectrometry; mass spectrometry; microwave; microwave heating; microwave oven; microwave susceptors; qualitative analysis; susceptor ; susceptors, microwave; Diffusion trapping; Gas chromatography (GC); Gas chromatography/mass spectrometry (GC/MS); Heated food products; Mass spectrometry; Microwave ovens/procedures; Qualitative analysis/measurement; Susceptor/food interface temperatures; Volatile extractables
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