ASTM F874-98(2014)
(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 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 and health practices and determine the applicability of regulatory limitations prior to use.
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Standards Content (Sample)
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Designation:F874 −98 (Reapproved 2014)
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 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.
2.1 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.
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 April 1, 2014. Published April 2014. Originally
approvedin1990.Lastpreviouseditionapprovedin2008asF874 – 98(2008).DOI:
4. Procedure
10.1520/F0874-98R14.
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
F874−98 (2014)
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
Volatile Extractives Testing
floor, and position subsequent replicates similarly.
6.1 First determine the temperature versus time profile for
5.2 Position probes at food susceptor interface in such a
the product during microwave preparation in accordance with
manner that good probe/susceptor contact is maintained during
Section 5.
cooking, disturbing the food load as little as possible. The
2 2
6.2 Cut a 10 by 65-mm (6.5 cm or 1-in. ) portion from the
analyst may wish to position multiple probes on different
regions of the susceptor, such as the center and edge, as the susceptor sample to be tested. Insert carefully into vial,
positioning the sample on the vial side, with the active side
temperature attained at different locations may differ signifi-
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
6.4 Insert one temperature–sensing probe through the sep-
result in better temperature measurement as evidenced by
tum hole into the vial and manipulate it until it is in contact
better reproducibility between replicate runs and less
with the active face of the susceptor material.
discontinuity, due to loss of contact, of temperature readings
versus time.
6.5 Place vial on its side in the center of the microwave
oven, marking the exact location on the oven floor for
5.3 For in-package measurements for products such as
subsequent replicates. Place the cap of the vial towards the
microwave popcorn, probe access into the package is achieved
probe access port in the oven cavity, with susceptor active face
by drilling approximately 0.1-in. holes through the package.
up.
(SeeFig.1forprobeplacementinsideapopcornbag.)Itisalso
advisable to route the probes along the bottom of the package 6.6 As an alternative to 6.2 through 6.5, multiple probes can
to avoid disruption of probe/susceptor contact as the bag
be used for doing temperature profiling, using the following
expands during cooking. If it has been demonstrated that the procedure. Cut a 10 by 65-mm portion from the susceptor
outer bag surface and inner bag surface temperatures are sample to be tested. Using a razor blade, carefully cut an “X”
equivalent,thentapingtheprobestotheoutersurfacewouldbe in the center of the septum. Place the number of temperature-
satisfactory. sensing probes to be used through the open hole in the screw
cap and then through the “X” in the septum and attach them to
5.4 For products prepared on a susceptor board, such as
the sample using the adhesive tape to maintain continuous
microwave pizza, the probe should be immobilized to the
contact. Place the sample, with probes attached, into the vial
susceptor board in parallel contact by applying a suitable
andsecurethescrewcapontothevial.Placethevialonitsside
adhesive tape 0.5 in. behind the probe tip.
in the center of the microwave oven, marking the exact
5.5 For products without free fat or oil at the food susceptor
interface, it is advisable to apply high-vacuum silicone grease
to the tip of the probe to assure good thermal contact with the
susceptor.
5.6 Microwave at full power for the maximum directed
cooking time of the product, recording the temperature of each
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 (2014)
the product during microwave preparation, then the test con-
ditions employed for the in-vial runs are acceptable for
conducting volatile extractives testing for this susceptor appli-
cation. If the trace is substantially higher or lower than that of
the susceptor with product, then adjust the mass or
...
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