ASTM F1317-98

Standard Test Method for Calibration of Microwave Ovens

SCOPE
1.1 This test method is applicable to microwave ovens designed for both home and commercial use. It was developed for use in the evaluation of volatile and nonvolatile components of microwave susceptor packages.
1.2 This test method was collaboratively evaluated with microwave ovens with nominal output ratings of 700 W.
1.3 This standard does not purport to address all of the safety problems, 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.

General Information

• Status: Historical
• Publication Date: 09-Oct-1998
• Technical Committee: F02 - Primary Barrier Packaging
• Drafting Committee: F02.30 - Mechanical Dispensers

Relations

• Replaced By: ASTM F1317-98(2002) - Standard Test Method for Calibration of Microwave Ovens
• Effective Date: 10-Oct-1998

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn. Contact
ASTM International (www.astm.org) for the latest information.
Designation: F 1317 – 98
AMERICAN SOCIETY FOR TESTING AND MATERIALS
100 Barr Harbor Dr., West Conshohocken, PA 19428
Reprinted from the Annual Book of ASTM Standards. Copyright ASTM
Standard Test Method for
1
Calibration of Microwave Ovens
This standard is issued under the fixed designation F 1317; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1. Scope wave oven timer. Timer should be accurate to within 2 %. If
not, determine the settings necessary to ensure accuracy.
1.1 This test method is applicable to microwave ovens
4.2 Filla2L beaker with exactly 1000 mL of distilled water
designed for both home and commercial use. It was developed
at 18 to 20°C. Record initial temperature of the water as T .
1
for use in the evaluation of volatile and nonvolatile compo-
4.3 Remove the thermometer and place the beaker in the
nents of microwave susceptor packages.
center of the microwave oven. If the oven has been used
1.2 This test method was collaboratively evaluated with
recently, allow it to cool until it is at room temperature.
microwave ovens with nominal output ratings of 700 W.
4.4 Microwave at full power for 2 min 3 s. The additional 3
1.3 This standard does not purport to address all of the
s is to allow for the magnetron start up delay.
safety concerns, if any, associated with its use. It is the
4.5 Immediately after the power cycle completion, immerse
responsibility of the user of this standard to establish appro-
the thermometer in the water and vigorously stir. Measure the
priate safety and health practices and determine the applica-
temperature of the water. Record this temperature as T .
bility of regulatory limitations prior to use. 2
4.6 Repeat the measurements to obtain triplicate measure-
2. Referenced Documents ments of the temperature rise.
4.7 Once calibrated, this oven can be used for analytical test
2.1 ASTM Standards:
standards such as Test Methods F 874, F 1308, F 1349, F 1500,
E 691 Practice for Conducting an Interlaboratory Study to
2
and F 1519.
Determine the Precision of a Test Method
4.8 Recalibrate oven daily.
F 874 Test Method for Temperature Measurement and Pro-
3
filing for Microwave Susceptors
5. Calculation
F 1308 Test Method for Quantitating Volatile Extractables
3
5.1 Calculate the output, O, of the microwave oven in watts
in Microwave Susceptors Used for Food Products
using the following formula:
F 1349 Test Method for Nonvolatile Ultraviolet (UV) Ab-
3
sorbing Extractables from Microwave Susceptors O 5 34.9 T 2 T
~ !
2 1
F 1500 Test Method for Quantitating Non-UV-Absorbing
where:
Nonvolatile Extractables from Microwave Susceptors Uti-
T 5 initial temperature of the water,° C, and
3
1
lizing Solvents as Food Simulants
T 5 final temperature of the water, °C.
2
F 1519 Test Method for Qualitative Analysis of Volatile
5.2 Average the three output values and use this mean as the
Extractables in Microwave Susceptors Used to Heat Food
calibrated output wattage of the microwave oven.
3
Products
6. Report
3. Apparatus and Reagents
6.1 Report the following information:
3.1 Microwave Oven, as manufactured.
6.1.1 Mean and standard deviation of these values for
3.2 Beakers, 2 L. (Alternatively use a 2-L polystyrene foam
output wattage of the microwave oven.
container.)
3.3 Thermometer, readable to 60.5°C.
7. Precision and Bias
3.4 Stopwatch.
7.1 Seven laboratories participated in the collaborative
study, each using a microwave oven with a rated output of 700
4. Procedure
W. From the data submitted, the mean output calculated was
4.1 Using the stopwatch, check the accuracy of the micro-
686 W, with a within-lab coefficient of variation of 2.1 %, a
between-lab coefficient of variation of 5.9 % and an overall
1
This test method is under the jurisdiction of ASTM Committee F-2 on Flexible
coefficient of variation of 6.3 %. The data are shown in Table
Barrier Materials and is the direct responsibility of Subcommittee F02.30 on Test
1 which is based on a round robin test conducted in 1989. Each
Methods.
Current edition approved Oct. 10, 1998. Published January 1999. Originally
laboratory provided their own ovens. Each test result was the
published as F 1317–90. Last previous edition F 1317–90(1997).
test value of an individual determination. Each laboratory
2
Annual Book of ASTM Standards, Vol 14.02.
3
obtained three test results for their oven.
Annual Book of ASTM Standards, Vol 15.09.
1

---------------------- Page: 1 ----------------------
NOTICE:¬This¬standard¬has¬either¬been¬superceded¬and¬replaced¬by¬a¬new¬version¬or¬discontinued.¬
Contact¬ASTM¬International¬(www.astm.org)¬for¬t
...