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Normas ASTM – AENOR
ASTM F874-98(2019)

ASTM F874-98(2019)

Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors

Fecha:
2019-06-17 /Active
Abstract:

This test method covers the standard procedures for measuring and profiling surface temperatures attained by microwave interactive packaging and cooking aids (that is, susceptors). This procedure is useful for measuring susceptor/food interface temperatures during microwave preparation of foods with susceptor-based packaging, heating pads, and crisping sleeves, etc. It may also be used in the temperature profiling of susceptors exposed in vials used for volatile extractives testing, or in liquid (PTFE-fluorocarbon polymer) extraction cells used for nonvolatile extractives testing. The latter procedures are performed to establish test conditions for conducting extraction and migration studies using temperature versus time profiles approximating those for actual microwave preparation of the product.

Scope:

1.1 This is a test method for measuring surface temperatures attained by microwave interactive packaging and cooking aids (that is, susceptors). It is useful for measuring susceptor/food interface temperatures during microwave preparation of foods with susceptor-based packaging, heating pads, and crisping sleeves, etc. It may also be used to measure the temperature of a susceptor exposed to extractives testing or in a liquid extraction cell to be used for nonvolatile extractives testing. The latter procedures are performed to establish test conditions for conducting extraction and migration studies using temperature versus time profiles approximating those for actual microwave preparation of the product.

1.1.1 Several of the steps of this test method are taken directly from Test Method F1308 which gives extraction testing procedures for susceptors.

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

1.3 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Keywords:
extractives, nonvolatile, temperature profiling for; extractives, volatile, temperature profiling for; fluoroptic temperature measurements; fluoroptic thermometry; microwave; microwave cooking temperatures; microwave susceptors; nonvolatile extractives, temperature profiling for; susceptor; susceptors, microwave; temperature measurements, fluoroptic; temperature profile; temperature profiling, microwave susceptors; temperatures, microwave cooking; thermometry; volatile extractives, temperature profiling for;
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