ASTM F874-98(2019)
(Test Method)Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors (Withdrawn 2024)
Standard Test Method for Temperature Measurement and Profiling for Microwave Susceptors (Withdrawn 2024)
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.
WITHDRAWN RATIONALE
This was a test method for measuring surface temperatures attained by microwave interactive packaging and cooking aids (that is, susceptors). It was useful for measuring susceptor/food interface temperatures during microwave preparation of foods with susceptor-based packaging, heating pads, and crisping sleeves, etc. It may have also been 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 were 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.
Formerly under the jurisdiction of Committee F02 on Primary Barrier Packaging, this test method was withdrawn in April 2024. This standard is being withdrawn without replacement due to its limited use by industry.
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Standards Content (Sample)
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.
Designation:F874 −98 (Reapproved 2019)
Standard Test Method for
Temperature Measurement and Profiling for Microwave
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 2. Referenced Documents
2.1 ASTM Standards:
1.1 Thisisatestmethodformeasuringsurfacetemperatures
F1308 Test Method for Quantitating Volatile Extractables in
attained by microwave interactive packaging and cooking aids
Microwave Susceptors Used for Food Products
(that is, susceptors). It is useful for measuring susceptor/food
F1317 Test Method for Calibration of Microwave Ovens
interface temperatures during microwave preparation of foods
F1349 Test Method for Nonvolatile Ultraviolet (UV) Ab-
with susceptor-based packaging, heating pads, and crisping
sorbing Extractables from Microwave Susceptors
sleeves, etc. It may also be used to measure the temperature of
F1500 Test Method for Quantitating Non-UV-Absorbing
a susceptor exposed to extractives testing or in a liquid
extraction cell to be used for nonvolatile extractives testing. Nonvolatile Extractables from Microwave Susceptors Uti-
lizing Solvents as Food Simulants
The latter procedures are performed to establish test conditions
for conducting extraction and migration studies using tempera-
3. Apparatus
ture versus time profiles approximating those for actual micro-
wave preparation of the product. 3.1 Microwave Oven, no turntable, unmodified except for
small holes to allow for probe lead access to the oven cavity.
1.1.1 Several of the steps of this test method are taken
The oven should be calibrated in accordance with Test Method
directly from Test Method F1308 which gives extraction
testing procedures for susceptors. F1317.
3.2 Fluoroptic Thermometry System.
1.2 The values stated in SI units are to be regarded as
standard. No other units of measurement are included in this
3.3 Vials, headspace, 20 mL.
standard.
3.4 Septa,polytetrafluorethylene(PTFE)polymerfacedsili-
1.3 This standard does not purport to address all of the
cone rubber.
safety concerns, if any, associated with its use. It is the
3.5 Vial Crimp Caps.
responsibility of the user of this standard to establish appro-
3.6 Microwave Nonvolatile Extraction Cell—This cell must
priate safety, health, and environmental practices and deter-
be constructed of PTFE-fluorocarbon polymer. Additional
mine the applicability of regulatory limitations prior to use.
details on this cell may be found in Test Method F1349.
1.4 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.7 Beakers, 600 and 250 mL, or other sizes as appropriate.
ization established in the Decision on Principles for the
3.8 Aluminum Foil, household roll.
Development of International Standards, Guides and Recom-
3.9 Adhesive Tape, such as Kapton high-temperature tape,
mendations issued by the World Trade Organization Technical
vinyl tape, silicone tape, etc.
Barriers to Trade (TBT) Committee.
3.10 High-Vacuum Silicone Grease .
3.11 Syringe Needle, 13 gage diameter.
This test method is under the jurisdiction ofASTM Committee F02 on Primary
Barrier Packaging and is the direct responsibility of Subcommittee F02.15 on
Chemical/Safety Properties. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved March 1, 2019. Published May 2019. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approvedin1990.Lastpreviouseditionapprovedin2014asF874 – 98(2014).DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/F0874-98R19. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F874−98 (2019)
3.12 Corn Oil, Miglyol 812 (a fractionated coconut oil), or expands during cooking. If it has been demonstrated that the
synthetic fat simulant HB 307. See Test Method F1349 for outer bag surface and inner bag surface temperatures are
details. equivalent,thentapingtheprobestotheoutersurfacewouldbe
satisfactory.
3.13 Petri Dishes.
5.4 For products prepared on a susceptor board, such as
3.14 Fan, tabletop.
microwave pizza, the probe should be immobilized to the
3.15 Blue Ice.
susceptor board in parallel contact by applying a suitable
3.16 Vials, for alternative profile method, 40-mLclear vials. adhesive tape 0.5 in. behind the probe tip.
5.5 For products without free fat or oil at the food susceptor
3.17 Screw Caps.
interface, it is advisable to apply high-vacuum silicone grease
4. Procedure
to the tip of the probe to assure good thermal contact with the
susceptor.
4.1 General:
4.1.1 Start all tests with a cool microwave oven, that is,
5.6 Microwave at full power for the maximum directed
ambient temperature. Use a fan and blue ice to cool oven floor
cooking time of the product, recording the temperature of each
or any other reliable method to suitably return the oven to
probe, preferably at 5-s intervals, but at intervals not to exceed
ambient temperature between replicates.
15 s. It is suggested that readings be taken at 1-s intervals if
4.1.2 Test three replicates per variable.
possible, in order to generate a smoother curve. Calculate the
average of the replicate runs at each recorded time for each
5. Measurement of Food/Susceptor Interface
probe position. Do not use data if discontinuities appear in plot
Temperature During Microwave Cooking
(indicative of loss of susceptor/probe contact).
5.1 Place product in center of the microwave oven as a
6. Temperature Profiling of Susceptors in Vials Used for
consumer would. Mark the position of first replicate on oven
floor, and position subsequent replicates similarly. Volatile Extractives Testing
6.1 First determine the temperature versus time profile for
5.2 Position probes at food susceptor interface in such a
manner that good probe/susceptor contact is maintained during the product during microwave preparation in accordance with
cooking, disturbing the food load as little as possible. The Section 5.
2 2
analyst may wish to position multiple probes on different
6.2 Cut a 10 by 65-mm (6.5 cm or 1-in. ) portion from the
regions of the susceptor, such as the center and edge, as the
susceptor sample to be tested. Insert carefully into vial,
temperature attained at different locations may differ signifi-
positioning the sample on the vial side, with the active side
cantly.
facing into the vial.
5.2.1 If the nature of the product permits, the analyst may
6.3 Using a 13-gage syringe needle, pierce a hole into a
wish to determine whether probes positioned parallel to the
septum, place septum on vial and crimp.
susceptor surface, or abutted to the susceptor surface would
result in better temperature measurement as evidenced by
6.4 Insert one temperature–sensing probe through the sep-
better reproducibility between replicate runs and less tum hole into the vial and manipulate it until it is in contact
discontinuity, due to loss of contact, of temperature readings with the active face of the susceptor material.
versus time.
5.3 For in-package measurements for products such as
microwave popcorn, probe access into the package is achieved
by drilling approximately 0.1-in. holes through the package.
(SeeFig.1forprobeplacementinsideapopcornbag.)Itisalso
advisable to route the probes along the bottom of the package
to avoid disruption of probe/susceptor contact as the bag
FIG. 1 Probe Configuration for Popcorn Bag Temperature Mea- FIG. 2 Effect of Foil Sleeve Window Size (cm ) on Temperature
surement Attained by Frozen Fish Product Susceptor
F874−98 (2019)
been used successfully for volatile extractives studies for
susceptorsusedforfrozenfishproducts.Successfulapplication
of this technique may depend on position of magnetron in
oven.
6.8 Microwave at full power for the time period used in 5.6,
recordingtheprobetemperature,preferablyat5-sintervals,but
at intervals not to exceed 15 s. Again, the more frequent
readings that can be obtained will give a smoother, more
traceable curve. Calculate the average from the replicate runs
at each recorded time.
6.9 Plot the average temperature as a function of time from
5.6 (using the data from the hottest recorded region of the
susceptor) and 6.8.
6.10 Compare the plots. If the trace from the vial-enclosed
sample closely approximates or is slightly higher than that for
the product during microwave preparation, then the test con-
FIG. 3 Temperature Profiles for Microwave Pizza and Its Suscep-
ditions employed for the in-vial runs are acceptable for
tor In
...
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 2019)
Standard Test Method for
Temperature Measurement and Profiling for Microwave
Susceptors
This standard is issued under the fixed designation F874; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
1.1 This is a test method for measuring surface temperatures 2.1 ASTM Standards:
attained by microwave interactive packaging and cooking aids F1308 Test Method for Quantitating Volatile Extractables in
(that is, susceptors). It is useful for measuring susceptor/food Microwave Susceptors Used for Food Products
interface temperatures during microwave preparation of foods F1317 Test Method for Calibration of Microwave Ovens
with susceptor-based packaging, heating pads, and crisping F1349 Test Method for Nonvolatile Ultraviolet (UV) Ab-
sleeves, etc. It may also be used to measure the temperature of sorbing Extractables from Microwave Susceptors
a susceptor exposed to extractives testing or in a liquid F1500 Test Method for Quantitating Non-UV-Absorbing
extraction cell to be used for nonvolatile extractives testing. Nonvolatile Extractables from Microwave Susceptors Uti-
The latter procedures are performed to establish test conditions lizing Solvents as Food Simulants
for conducting extraction and migration studies using tempera-
3. Apparatus
ture versus time profiles approximating those for actual micro-
3.1 Microwave Oven, no turntable, unmodified except for
wave preparation of the product.
small holes to allow for probe lead access to the oven cavity.
1.1.1 Several of the steps of this test method are taken
The oven should be calibrated in accordance with Test Method
directly from Test Method F1308 which gives extraction
F1317.
testing procedures for susceptors.
3.2 Fluoroptic Thermometry System.
1.2 The values stated in SI units are to be regarded as
standard. No other units of measurement are included in this
3.3 Vials, headspace, 20 mL.
standard.
3.4 Septa, polytetrafluorethylene (PTFE) polymer faced sili-
1.3 This standard does not purport to address all of the
cone rubber.
safety concerns, if any, associated with its use. It is the
3.5 Vial Crimp Caps.
responsibility of the user of this standard to establish appro-
3.6 Microwave Nonvolatile Extraction Cell—This cell must
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use. be constructed of PTFE-fluorocarbon polymer. Additional
details on this cell may be found in Test Method F1349.
1.4 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.7 Beakers, 600 and 250 mL, or other sizes as appropriate.
ization established in the Decision on Principles for the
3.8 Aluminum Foil, household roll.
Development of International Standards, Guides and Recom-
3.9 Adhesive Tape, such as Kapton high-temperature tape,
mendations issued by the World Trade Organization Technical
vinyl tape, silicone tape, etc.
Barriers to Trade (TBT) Committee.
3.10 High-Vacuum Silicone Grease .
3.11 Syringe Needle, 13 gage diameter.
This test method is under the jurisdiction of ASTM Committee F02 on Primary
Barrier Packaging and is the direct responsibility of Subcommittee F02.15 on
Chemical/Safety Properties. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved March 1, 2019. Published May 2019. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 1990. Last previous edition approved in 2014 as F874 – 98(2014). DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/F0874-98R19. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F874 − 98 (2019)
3.12 Corn Oil, Miglyol 812 (a fractionated coconut oil), or expands during cooking. If it has been demonstrated that the
synthetic fat simulant HB 307. See Test Method F1349 for outer bag surface and inner bag surface temperatures are
details. equivalent, then taping the probes to the outer surface would be
satisfactory.
3.13 Petri Dishes.
5.4 For products prepared on a susceptor board, such as
3.14 Fan, tabletop.
microwave pizza, the probe should be immobilized to the
3.15 Blue Ice.
susceptor board in parallel contact by applying a suitable
adhesive tape 0.5 in. behind the probe tip.
3.16 Vials, for alternative profile method, 40-mL clear vials.
3.17 Screw Caps. 5.5 For products without free fat or oil at the food susceptor
interface, it is advisable to apply high-vacuum silicone grease
4. Procedure
to the tip of the probe to assure good thermal contact with the
susceptor.
4.1 General:
4.1.1 Start all tests with a cool microwave oven, that is,
5.6 Microwave at full power for the maximum directed
ambient temperature. Use a fan and blue ice to cool oven floor
cooking time of the product, recording the temperature of each
or any other reliable method to suitably return the oven to
probe, preferably at 5-s intervals, but at intervals not to exceed
ambient temperature between replicates.
15 s. It is suggested that readings be taken at 1-s intervals if
4.1.2 Test three replicates per variable.
possible, in order to generate a smoother curve. Calculate the
average of the replicate runs at each recorded time for each
5. Measurement of Food/Susceptor Interface
probe position. Do not use data if discontinuities appear in plot
Temperature During Microwave Cooking
(indicative of loss of susceptor/probe contact).
5.1 Place product in center of the microwave oven as a
consumer would. Mark the position of first replicate on oven 6. Temperature Profiling of Susceptors in Vials Used for
Volatile Extractives Testing
floor, and position subsequent replicates similarly.
5.2 Position probes at food susceptor interface in such a 6.1 First determine the temperature versus time profile for
manner that good probe/susceptor contact is maintained during the product during microwave preparation in accordance with
cooking, disturbing the food load as little as possible. The Section 5.
analyst may wish to position multiple probes on different 2 2
6.2 Cut a 10 by 65-mm (6.5 cm or 1-in. ) portion from the
regions of the susceptor, such as the center and edge, as the
susceptor sample to be tested. Insert carefully into vial,
temperature attained at different locations may differ signifi-
positioning the sample on the vial side, with the active side
cantly.
facing into the vial.
5.2.1 If the nature of the product permits, the analyst may
6.3 Using a 13-gage syringe needle, pierce a hole into a
wish to determine whether probes positioned parallel to the
septum, place septum on vial and crimp.
susceptor surface, or abutted to the susceptor surface would
result in better temperature measurement as evidenced by 6.4 Insert one temperature–sensing probe through the sep-
better reproducibility between replicate runs and less
tum hole into the vial and manipulate it until it is in contact
discontinuity, due to loss of contact, of temperature readings with the active face of the susceptor material.
versus time.
5.3 For in-package measurements for products such as
microwave popcorn, probe access into the package is achieved
by drilling approximately 0.1-in. holes through the package.
(See Fig. 1 for probe placement inside a popcorn bag.) It is also
advisable to route the probes along the bottom of the package
to avoid disruption of probe/susceptor contact as the bag
FIG. 1 Probe Configuration for Popcorn Bag Temperature Mea- FIG. 2 Effect of Foil Sleeve Window Size (cm ) on Temperature
surement Attained by Frozen Fish Product Susceptor
F874 − 98 (2019)
been used successfully for volatile extractives studies for
susceptors used for frozen fish products. Successful application
of this technique may depend on position of magnetron in
oven.
6.8 Microwave at full power for the time period used in 5.6,
recording the probe temperature, preferably at 5-s intervals, but
at intervals not to exceed 15 s. Again, the more frequent
readings that can be obtained will give a smoother, more
traceable curve. Calculate the average from the replicate runs
at each recorded time.
6.9 Plot the average temperature as a function of time from
5.6 (using the data from the hottest recorded region of the
susceptor) and 6.8.
6.10 Compare the plots. If the trace from the vial-enclosed
sample closely approximates or is slightly higher than that for
the product during microwave preparation, then the test con-
FIG. 3 Temperature Profiles for Microwave Pizza and Its Suscep-
ditions employed for the in-vial runs are acceptable for
tor In Vial With Different Water Loads
conducting volatile extractives testing f
...
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