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.

This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.

1. 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.

2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

ASTM Standards

F1308 Test Method for Quantitating Volatile Extractables in Microwave Susceptors Used for Food Products

F1317 Test Method for Calibration of Microwave Ovens

F1349 Test Method for Nonvolatile Ultraviolet (UV) Absorbing Extractables from Microwave Susceptors

F1500 Test Method for Quantitating Non-UV-Absorbing Nonvolatile Extractables from Microwave Susceptors Utilizing Solvents as Food Simulants

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; Cooking/food service equipment; Extractives (volatile/nonvolatile); Fluoroptic thermometry; Microwave ovens/procedures; Susceptor/food interface temperatures; Temperature tests--food service equipment; Volatile extractables

ICS Code

Citing ASTM Standards

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