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ASTM F874-98(2008)

(Test Method)

Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors

Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors

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 F 1308 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
30-Sep-2008
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F02 - Primary Barrier Packaging
Drafting Committee
F02.15 - Chemical/Safety Properties
Current Stage
Ref Project

Relations

Replaces
ASTM F874-98(2003) - Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors
Effective Date
01-Oct-2008
Replaced By
ASTM F874-98(2014) - Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors
Effective Date
01-Apr-2014
Referred By
ASTM F1349-08(2019) - Standard Test Method for Nonvolatile Ultraviolet (UV) Absorbing Extractables from Microwave Susceptors
Effective Date
01-Oct-2008
Referred By
ASTM F1317-98(2019) - Standard Test Method for Calibration of Microwave Ovens
Effective Date
01-Oct-2008
Referred By
ASTM F1500-98(2019) - Standard Test Method for Quantitating Non-UV-Absorbing Nonvolatile Extractables from Microwave Susceptors Utilizing Solvents as Food Simulants
Effective Date
01-Oct-2008
Referred By
ASTM F1519-98(2019) - Standard Test Method for Qualitative Analysis of Volatile Extractables in Microwave Susceptors Used to Heat Food Products
Effective Date
01-Oct-2008

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ASTM F874-98(2008) - Standard Test Method for Temperature Measurement and Profiling for Microwave SusceptorsASTM F874-98(2008) - Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors
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ASTM F874-98(2008) - Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors
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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:F874 −98(Reapproved 2008)
Standard Test Method for
Temperature Measurement and Profiling for Microwave
1
Susceptors
ThisstandardisissuedunderthefixeddesignationF874;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginal
adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscript
epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope F1500 Test Method for Quantitating Non-UV-Absorbing
Nonvolatile Extractables from Microwave Susceptors Uti-
1.1 Thisisatestmethodformeasuringsurfacetemperatures
lizing Solvents as Food Simulants
attained by microwave interactive packaging and cooking aids
(that is, susceptors). It is useful for measuring susceptor/food
3. Apparatus
interface temperatures during microwave preparation of foods
with susceptor-based packaging, heating pads, and crisping
3.1 Microwave Oven, no turntable, unmodified except for
sleeves, etc. It may also be used to measure the temperature of
small holes to allow for probe lead access to the oven cavity.
a susceptor exposed to extractives testing or in a liquid
The oven should be calibrated in accordance with Test Method
extraction cell to be used for nonvolatile extractives testing.
F1317.
The latter procedures are performed to establish test conditions
3.2 Fluoroptic Thermometry System .
for conducting extraction and migration studies using tempera-
3.3 Vials, headspace, 20 mL.
ture versus time profiles approximating those for actual micro-
wave preparation of the product.
3.4 Septa,polytetrafluorethylene(PTFE)polymerfacedsili-
1.1.1 Several of the steps of this test method are taken
cone rubber.
directly from Test Method F1308 which gives extraction
3.5 Vial Crimp Caps.
testing procedures for susceptors.
3.6 Microwave Nonvolatile Extraction Cell—This cell must
1.2 The values stated in SI units are to be regarded as
be constructed of PTFE-fluorocarbon polymer. Additional
standard. No other units of measurement are included in this
details on this cell may be found in Test Method F1349.
standard.
3.7 Beakers, 600 and 250 mL, or other sizes as appropriate.
1.3 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
3.8 Aluminum Foil, household roll.
responsibility of the user of this standard to establish appro-
3.9 Adhesive Tape, such as Kapton high-temperature tape,
priate safety and health practices and determine the applica-
vinyl tape, silicone tape, etc.
bility of regulatory limitations prior to use.
3.10 High-Vacuum Silicone Grease .
2. Referenced Documents
3.11 Syringe Needle, 13 gage diameter.
2
2.1 ASTM Standards:
3.12 Corn Oil, Miglyol 812 (a fractionated coconut oil), or
F1308 Test Method for Quantitating Volatile Extractables in
synthetic fat simulant HB 307. See Test Method F1349 for
Microwave Susceptors Used for Food Products
details.
F1317 Test Method for Calibration of Microwave Ovens
3.13 Petri Dishes.
F1349 Test Method for Nonvolatile Ultraviolet (UV) Ab-
sorbing Extractables from Microwave Susceptors
3.14 Fan, tabletop.
3.15 Blue Ice.
1
This test method is under the jurisdiction ofASTM Committee F02 on Flexible
3.16 Vials, for alternative profile method, 40-mLclear vials.
Barrier Packaging and is the direct responsibility of Subcommittee F02.15 on
Chemical/Safety Properties.
3.17 Screw Caps.
Current edition approved Oct. 1, 2008. Published January 2009. Originally
approvedin1990.Lastpreviouseditionapprovedin2003asF874 – 98(2003).DOI:
4. Procedure
10.1520/F0874-98R08.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
4.1 General:
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
4.1.1 Start all tests with a cool microwave oven, that is,
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. ambient temperature. Use a fan and blue ice to cool oven floor
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F874−98 (2008)
FIG. 1 Probe Configuration for Popcorn Bag Temperature Mea-
surement
or any other reliable method to suitably return the oven to
ambient temperature between replicates.
4.1.2 Test three replicates per variable.
2
FIG. 2 Effect of Foil Sleeve Window Size (cm ) on Temperature
Attained by Frozen Fish Product Susceptor
5. Measurement of Food/Susceptor Interface
Temperature During Microwave Cooking
probe, preferably at 5-s intervals, but at intervals not to exceed
5.1 Place product in center of the microwave oven as a
15 s. It is suggested that readings be taken at 1-s intervals if
consumer would. Mark the position of first replicate on oven
possible, in order to generate
...

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5.1 This test method was developed to measure non-UV-absorbing nonvolatile extractables that may be present and migrate from a microwave susceptor material during use. It may be a useful procedure to assist in minimizing the amount of non-UV-absorbing nonvolatile extractables either through susceptor design or manufacturing processes.  
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This test method covers the apparatuses required, and standard procedures and calculations involved in the calibration of 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. There are, however, no recognized standards by which to estimate bias of this test method.
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1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.  
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SCOPE
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SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.  
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.

  • Technical specification
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