ASTM C1607-2006 Standard Test Method for Determination of Microwave Safe for Reheating for Ceramicware《陶瓷器“重新加热的微波安全”测定的标准试验方法》.pdf

《ASTM C1607-2006 Standard Test Method for Determination of Microwave Safe for Reheating for Ceramicware《陶瓷器“重新加热的微波安全”测定的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM C1607-2006 Standard Test Method for Determination of Microwave Safe for Reheating for Ceramicware《陶瓷器“重新加热的微波安全”测定的标准试验方法》.pdf（4页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: C 1607 06Standard Test Method forDetermination of “Microwave Safe for Reheating” forCeramicware1This standard is issued under the fixed designation C 1607; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of la

2、st revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method determines the suitability of ceram-icware for use in microwave re-heating applications. Micro-wave ov

3、ens are mainly used for reheating and defrosting frozenfoods. Severe thermal conditions can occur while reheatingfoods. Typical reheating of foods requires one to five min. inthe microwave at the highest power settings. Longer periodsthan five minutes are considered cooking. Cooking test meth-ods an

4、d standards are not addressed in this test method. Mostceramicware is minimally absorbing of the microwave energyand will not heat up significantly. Unfortunately there are someproducts that absorb microwave energy to a greater extent andcan become very hot in the microwave and pose a serioushazard.

5、 Additionally, the nature of microwave heating intro-duces radiation in a non-uniform manner producing tempera-ture differentials in the food being cooked as well as theceramic container holding it. The differential may becomegreat enough to thermal shock the ware and create dangerousconditions.1.2

6、This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Docum

7、ents2.1 ASTM Standards:2C 554 Test Method for Crazing Resistance of Fired GlazedCeramic Whitewares by a Thermal Shock Method3. Terminology3.1 Definition:3.1.1 microwave safe for re-heatingceramic products thatcan be used in a microwave oven without any degradation,such as by deformation, fracturing,

8、 crazing, or heating up toexcessive temperatures.4. Summary of Test Method4.1 This method can be used to determine if a product issafe to use for reheating foods in a microwave oven. The testemulates typical microwave use conditions. Temperature maxi-mums and temperature differentials of products ar

9、e determinedafter being subjected to microwave re-heating conditions.5. Significance and Use5.1 This test is for evaluating ceramic products that areintended for reheating in a Consumer based microwave oven.It is not intended for evaluating products that will be used incommercial type microwaves.5.2

10、 This test method is not intended to evaluate metallic orpolymeric based products.5.3 Ceramic products intended for microwave use must alsobe evaluated for thermal shock resistance and pass the 325Fcriteria as described in Test Method C 554, before being testedfor microwave safety. This would includ

11、e specific tests fordinnerware, cookware, drinkware and ancillary items intendedfor use with hot foods, such as gravy boats or any productintended for microwave use.5.4 Dishes having a metallic glaze, decoration or paintshould not be used in this test or microwave ovens unless it isspecifically desi

12、gned for and marked as microwave safe.6. Interferences6.1 Test samples must be free from any obvious physicaldefects.7. Apparatus7.1 The microwave oven chosen for testing is based on itspower level and being close to a mid-sized consumer product.This is to provide a relatively high power density, wh

13、ichcreates conditions that are slightly harsher than conditionsfound in the average microwave oven. The main differencebetween microwave ovens is the power of the magnetron,1This test method is under the jurisdiction ofASTM Committee C21 on CeramicWhitewares and Related Products and is the direct re

14、sponsibility of SubcommitteeC21.03 on Methods for Whitewares and Environmental Concerns.Current edition approved Feb. 15, 2006. Published March 2006.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStanda

15、rds volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.which generates the microwaves. Midsize and large ovens aretypically rated at 900 to 1300 watts a

16、nd compact ovens haveabout 600 to 800 watts of output.7.1.1 Greater wattage for a given space heats food morequickly. The microwave oven chosen for this method is basedon having the greatest power output per volume. This providesworse case conditions for microwaves available in the midsizerange whil

17、e allowing for a greater range of sample sizes.Microwaves with greater power outputs of 1400 and 1600watts that were once available are no longer in production.7.1.2 Microwave Oven, (1350 Watts) with an internal ovencavity volume of approximately 0.045 M3(1.58 ft3) dimen-sions of 228 by 418 by 470 m

18、m (9 by 16716 by 1812 in.) androtating glass platter.7.2 Fast Reading Contact Surface Thermocouple Probe,orsuitable surface temperature reading device.7.3 Scale, capable of reading 1200 6 0.5 g.8. Reagents and Materials8.1 Tap Water.8.2 Plastic Beakers, 1 L, 500 mL; Graduate cylinder 250mL.8.3 Eye P

19、rotection.8.4 Insulated Gloves or Oven Mitts, preferably waterproof.8.5 Permanent Marker.8.6 Boiling Stones.9. Hazards9.1 Thermal shock is possible during the testing of theproduct. Care should be taken while handling ware and beprepared for unexpected failure of the ware.9.2 Whenever heating water

20、in a microwave there is thepossibility of super heating the water. Do not use distilledwater, as it is more likely to superheat than tap water. If thewater is super heated it is possible that it will spontaneouslyerupt splashing boiling hot water, which could potentiallycause burns and injury. Alway

21、s use boiling stones in the watercontainer when boiling water.9.3 People with Pacemakers or any other life sustainingdevices should not perform this test and should also not be inthe area when the test is performed.9.4 While performing the test maintain a distance of at least20 in. from the microwav

22、e oven when it is heating. This willreduce any possible leakage of radiation 100 times. The moredistance from the microwave the greater the reduction in anyexposure.9.5 Do not operate an oven that is damaged or suspected ofbeing physically damaged.9.6 If there is any damage to the door, hinges or do

23、or sealshave the oven repaired and tested for microwave leakage.9.7 Look for holes created by electrical arcing inside theoven and on the door and door frame.9.8 Wear oven mitts or insulated gloves when handling hotsamples. Always test the piece before handling as there is thepossibility that the pr

24、oduct attained temperatures that willquickly burn through insulated oven mitts.10. Sampling, Test Specimens, and Test Units10.1 Representative sample(s) of the process generating theproducts should be used. Check ware before testing for anyphysical damage resulting from shipping or handling thatwoul

25、d not represent the process.11. Preparation of Apparatus11.1 Only microwave models fulfilling the description in7.1 of this method should be used for testing. It is critical tohave the same power level of emitted microwaves in the samevolume of space to achieve correlation between test sites.12. Cal

26、ibration and Standardization12.1 Measure and log the available power for heating beforeperforming tests. This should be performed one time at thebeginning of tests to determine that the microwave unit isproducing consistent power levels. It is important that themicrowave does not have residual heat

27、in it from previoustesting so that this test starts from room temperature. Thedetermination of power output is accomplished by measuringthe temperature rise in 1 kg of water exposed to microwaveradiation for a two-minute period of time. The analyst canrelate power in watts to the power setting of th

28、e microwave.12.1.1 Program the microwave for 2 minutes at maximumpower and leave the door open.12.1.2 Record the weight of the plastic beaker.12.1.3 Add 1.0 kg (1000.0 6 0.5 g) of tap water into aplastic beaker. Equilibrate the water to room temperature 23 62C (73 6 4F) measure to 6 0.1C (0.2F).12.1

29、.4 Place the beaker in the center of the glass platterclose the door and press start on the microwave.12.1.5 When the microwave finishes the 2-minute cycle, thebeaker is removed and the water vigorously stirred with aplastic spoon for 10 seconds. Then immerse the temperaturereading device into the w

30、ater and slowly stir.12.1.6 Record the maximum temperature within the first 10seconds to 6 0.1C (0.2F). Use a new sample for eachadditional measurement. Do not reuse the water, even aftercooling, as it may be more prone to create dangerous super-heating conditions.12.1.7 The absorbed power is determ

31、ined by the followingrelationship:P 5KCpmDT!t(1)where:P = the apparent power absorbed by the sample in watts(W) (W = joule/s),K = the conversion factor for thermochemical calories/s towatts (= 4.184 joule/cal),Cp = the heat capacity, thermal capacity, or specific heat(cal/g C) of water,m = the mass

32、of the water sample in grams (g),DT = the final temperature minus the initial temperature(C), andt = the time in seconds (s).12.1.8 Using 2 minutes and 1 kg of distilled water (heatcapacity at 25C is 0.99828 cal/g C) the calibration equationsimplifies to:C1607062P 5 DT! 3 34.86! (2)12.1.9 Calculate

33、and record the power absorption.12.1.10 Maintain a record of the power absorption forreference and determination of any degradation of the energyoutput.13. Conditioning13.1 Porous product must be preconditioned before testing.Preconditioning is performed by heating the test samples to163C (325F) in

34、a test oven for one hour then submerse thepiece in cold tap water overnight. This is done to allow waterto migrate into the piece to emulate what will happen once theitem is in use. The product can then be used in the followingprocedure.14. Procedure14.1 Microwave Safe for ReheatingThere are two pro

35、ce-dures for testing flatware. The first emulates short time periodof 1 minute that is typically used to reheat small quantities offood. The second method is to simulate defrosting or heatinglarger quantities of food for 5 minutes. The ware must passboth procedures, as well as the thermal shock requ

36、irements, tobe considered “Microwave Safe.”14.1.1 One-minute Microwave Cycle for FlatwarePlace250 mL of 16C (60F) tap water in a 500 mL beaker in theback left corner of the microwave for each test run. This is usedfor protecting the magnetron.14.1.2 FlatwareMark test points on ware to be tested in 3

37、positions (120 angles) around the outer rim near the edge ofthe ware for flatware shapes. Turn the ware over and mark the4th position in the center of the back of the ware.14.1.3 The temperature of the ware must be at roomtemperature to initiate the test.14.1.4 Check temperature of glass platter tha

38、t is part of themicrowave and chill in water if over 38C (100F). Dry andplace the glass platter in the microwave.14.1.5 Place test item in the center of the rotating glassplatter in the microwave.14.1.6 Set Power Level to maximum and time for 1 minutethen start the cycle.14.1.7 Remove the ware from

39、the microwave when heatingis completed.14.1.8 Within 15 seconds measure and record temperaturesat the indicated areas. Front or inside first, then back or outsideof product second.14.1.9 Scan over the surface of product slowly and find themax temperature on product and record.14.1.10 If more samples

40、 are to be tested repeat procedurefrom 14.1.1 by replacing the 250 mL of water with 16C (60F)tap water.14.1.11 Five-minute Cycle for FlatwarePlace 500 mL of16C (60F) tap water in a 1.0-L beaker.14.1.12 Mark test points on ware to be tested (see 14.1.2).14.1.13 Check temperature of microwave glass pl

41、atter andchill in water if over 38C (100F).14.1.14 Place plastic beaker of water in the center of theware being tested. Center ware and beaker on the rotating glassplatter in the microwave. The water is used to simulate food forreheating.14.1.15 Set Power Level to maximum and time for 5 minutethen s

42、tart the cycle.14.1.16 Remove the beaker and then the ware from micro-wave at end of cycle.14.1.17 Within 15 s measure and record temperatures at theindicated areas. Front or insides first then back or outside ofproduct second.14.1.18 Two-minute Cycle for CupsConsists of measuringtemperatures of the

43、 handle area and the body area.14.1.19 Measure the internal volume of the cup or mug. Fillthe cup or mug half full with tap water.14.1.20 Mark test points on the vessel to be tested in 3positions (120 angles) around the outer rim of the lip-rim area.Also mark test points on the top and bottom surfac

44、e of thehandle where it attaches to the body of the vessel as well as thecenter outside surface of the handle.14.1.21 Place in the center of the microwave oven.14.1.22 Set Power level to maximum, time for 2 min. andstart cycle.14.1.23 Remove from microwave at end of cycle and pourout water.14.1.24 W

45、ithin 25 s test and record the three test pointpositions around the vessel handle, then measure the three testpoints in the lip-rim area.14.1.25 Turn the ware over and with the surface temperatureprobe measure and record the maximum reading by sliding theprobe around the surface of the cup or mug wh

46、ile observing thetemperature readings.14.2 Record results.15. Calculation or Interpretation of Results15.1 To be considered Microwave Safe for Reheating theproduct must pass the following criteria:15.1.1 If there is any degradation of the ware, for examplecrazing, cracking, deformation, or discolora

47、tion, the ware failsthe test.15.1.2 The One-minute Microwave Cycle for Flatware re-sults must be 71C (160F) or less.15.1.3 The Five-minute Microwave Cycle for Flatwareresults must be 163C (325F) or less.15.1.4 The Two-minute Microwave Cycle for Cups andMugs result must have handle temperatures of 60

48、C (140F) orless and all body temperature measurements of 121C (250F)or less.16. Report16.1 The results are reported by identification of the prod-uct, date, the temperatures measured, any failures of theproduct such as cracking or crazing of the glaze etc. and theconditions when the failure occurred

49、. Additionally, the powerabsorption, the thermal shock results and date of testing are tobe included in the test results.17. Precision and Bias17.1 Precision and Bias have not been determined.18. Keywords18.1 ceramicware; dinnerware; drinkware; microwave safe;mugs; safetyC1607063ASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the riskof