EN 14233-2002 en Materials and articles in contact with foodstuffs - Plastics - Determination of temperature of plastics materials and articles at the plastics food interface durin.pdf

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1、BRITISH STANDARD Materials and articles in contact with foodstuffs - Plastics - Determination of temperature of plastics materials and articles at the plastics/food interface during microwave and conventional oven heating in order to select the appropriate temperature for migration testing The Europ

2、ean Standard EN 14233:2002 has the status of a British Standard ICs 67.250; 83.080.01 BS EN 14233:2002 -o U- Daw British Standards NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW BS EN 14233:2002 Amd. No. Date National foreword Comments This British Standard, having been prepa

3、red under the direction of the Consumer Products and Services Sector Policy and Strategy Committee, was published under the authority of the Standards Policy and Strategy Committee on 17 October 2002 This British Standard is the official English language version of EN 14233:2002. The UK participatio

4、n in its preparation was entrusted by Technical Committee CW/47, Materials and articles in contact with foodstuffs, to Subcommittee CW/47/1, Migration from plastics, which has the responsibility to: - - aid enquirers to understand the text; present to the responsible internationallEuropean committee

5、 any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. - A list of organizations represented on this subcommittee can be obtained on request to its secretary. Cross-refe

6、rences The British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of Britis

7、h Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a fro

8、nt cover, an inside front cover, the EN title page, pages 2 to 16, an inside back cover and a back cover. The BSI copyright date displayed in this document indicates when the document was last issued. O BSI 17 October 2002 ISBN O 580 40584 2 EUROPEAN STANDARD NORME EUROPENNE EN 14233 EUROPISCHE NORM

9、 September 2002 ICs 67.250; 83.080.01 English version Materials and articles in contact with foodstuffs - Plastics - Determination of temperature of plastics materials and articles at the plastics/food interface during microwave and conventional oven heating in order to select the appropriate temper

10、ature for m ig ration test i ng Matriaux et objets en contact avec les denres alimentaires - Matires plastiques - Dtermination de la temprature des matires plastiques et objets linterface matires plastiques/denres alimentaires lors du chauffage en four classique ou micro-ondes afin de slectionner la

11、 temprature approprie pour les essais de migration Werkstoffe und Gegenstnde in Kontakt mit Lebensmitteln - Kunststoffe - Temperatur an der Kunststoff-Lebensmittel- Schnittstelle - Bestimmung der Temperatur von Werkstoffen und Gegenstnden aus Kunststoff an der Kunststoff-Lebensmittel-Schnittstelle w

12、hrend der Erwrmung im Mikrowellengert oder im herkmmlichen Ofen zur Auswahl der geeigneten Temperatur fr die Migrationsprfung This European Standard was approved by CEN on 25 July 2002. CEN members are bound to comply with the CENICENELEC Internal Regulations which stipulate the conditions for givin

13、g this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Management Centre or to any CEN member. This European Standard exists in three official versions

14、 (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Czech

15、Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMITE EUROPEEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue

16、 de Stassart, 36 B-1050 Brussels O 2002 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 14233:2002 E EN 14233:2002 (E) Contents Page Foreword 3 Introduction . 4 1 Scope 5 2 Normative references 5 3 Principle 5 4 Reagents . 5 5 Appa

17、ratus . 5 6 Samples 6 7 Procedure . 6 Annex A (normative) Placement of probes 12 Annex B (informative) Example of a temperature profile . 14 Annex ZA (informative) Relationship of this European Standard with Council Directives 8911091EEC and 90/128/EEC and associated EU Directives . 15 Bibliography

18、16 2 EN 14233:2002 (E) Foreword This document EN 14233 has been prepared by Technical Committee CENITC 194 “Utensils in contact with food“, the secretariat of which is held by BSI. This European Standard shall be given the status of a national standard, either by publication of an identical text or

19、by endorsement, at the latest by March 2003, and conflicting national standards shall be withdrawn at the latest by March 2003. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association. For relationship with EU Directive(s), see

20、informative annex ZA, which is an integral part of this document. In this standard the annex A is normative and annex B is informative. This standard should be read in conjunction with EN 1186-1 and ENV 13130-1. WARNING Food heated in microwave ovens can bubble and splatter. Caution should be taken

21、when handling hot foods. Metal thermocouples should not be used in microwave ovens unless special precautions are taken. According to the CENICENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium,

22、 Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. 3 EN 14233:2002 (E) Introduction Migration tests for plastics materials and articles are to be carried out, select

23、ing times and temperatures, which correspond to the worst foreseeable conditions of contact for the materials or articles being studied. For materials and articles intended for use in microwave ovens, migration testing is carried out using a conventional oven and appropriate time and temperature con

24、ditions selected from Table 3 of EN 11 86-1 :2002. In order to be able to select the appropriate temperature for migration testing, it is necessary to know the temperature which occurs at the food-packaging interface under the worst foreseeable conditions of use of the material. For plastics materia

25、ls and articles used in microwave ovens for the microwave cooking or heating of mainly aqueous foods, it is generally recognized that the temperature at the food-packaging interface does not exceed 100 “C. For more complex food matrices, including those of a high fat and/or sugar content, temperatur

26、es generated during microwave heating and cooking cannot be predicted readily. Thus it can be necessary to measure temperatures at the food-packaging interface during the cooking or heating of such foods. For cooking or heating in conventional ovens, the temperature at the food/packaging interface i

27、s dependant upon the temperature of the oven, the thermal conductivity of the plastics material or article, the nature of the food and the heating time. Temperatures at the food-packaging interface cannot be predicted readily. Thus it can be necessary to measure temperatures at the food-packaging in

28、terface during heating and cooking in conventional ovens. The methods described here can be used to measure the temperature of plastics materials and articles at the food- plastic interface during microwave and conventional oven heating and thereby enable selection of the appropriate temperature for

29、 migration testing. Migration testing can be carried out by selection of contact conditions generally recognized as more severe without the need of pre-application of this standard. NOTE The basic rules necessary for testing the overall migration of the constituents of plastics materials and article

30、s intended to come into contact with foodstuffs are laid down in Council Directive 82/71 I/EEC I and its subsequent amendments, 2 and Pl. 4 EN 14233:2002 (E) I Scope This European Standard specifies methods to measure the temperature reached by plastics materials and articles in contact with foodstu

31、ffs during microwave heating and conventional oven heating in order to select the appropriate temperature for migration testing. It is applicable to all plastics materials and articles for which the food(s) with which they can come into contact under worst foreseeable conditions of use islare known.

32、 This includes pre-packaged foods such as ready meals which will be heated in the packaging, and for foods which need some pre-preparation but which include the cooking container in the pack, e.g. cake mixes. The method is also suitable for plastics materials and articles to be used for preparing fo

33、ods in the home or for use in commercial food preparation where the article is supplied as a stand-alone item, .e. not containing or not including food at the point of sale. NOTE Although the method has been developed for plastics materials and articles, it is also applicable to other packaging mate

34、rials including paper and board, rubber and elastomers, ceramics, glass etc. Temperature measurements using conventional oven heating are suitable for metal materials but these items should generally not be heated in microwave ovens due to possible problems with arcing. 2 Normative references This E

35、uropean Standard incorporates, by dated or undated reference, provisions from other publications. These normative references are cited at the appropriate places in the text, and the publications are listed hereafter. For dated references, subsequent amendments to or revisions of any of these publica

36、tions apply to this European Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the publication referred to applies (including amendments). ENV 1186-1:1994, Materials and articles in contact with foodstuffs - Guide to the selection of conditi

37、ons and test methods for overall migration. 3 Principle Plastics materials and articles containing foods of the type which they can come into contact with under worst foreseeable conditions of use, are heated in a microwave oven or in a conventional oven (heated by gas or by electricity). For the de

38、termination of temperature during microwave heating, the temperature of the plastic is measured at the interface with the food using a fibre-optic thermometer. Thermocouples are used to measure the temperature at the interface during heating in a conventional oven. A fibre-optic thermometer can also

39、 be used to measure temperatures in a conventional oven. The temperatures measured are used to select an appropriate temperature for migration testing from Table 3 of EN 1186-1:2002. The appropriate time for migration testing is also selected from the table taking into account the time of heating in

40、 normal and foreseeable conditions of use. 4 Reagents Distilled water or water of equivalent quality. 5 Apparatus 5.1 5.2 Poly-thene beaker, with a diameter of 140 mm f 20 mm and a minimum capacity of I O00 ml. Expanded polystyrene foam pad to fit under plastic container (5.1) and at least 8 mm thic

41、k. 5.3 deviation of f. 0,l “C. Calibrated thermocouple or thermometer capable of measuring over the range -10 “C to 30 OC to a limit 5.4 Plastic tube or rod for stirring. 5 EN 14233:2002 (E) 5.5 Thermostatically controlled incubator capable of maintaining a set temperature of 10 OC f 0,5 OC. 5.6 Cal

42、ibrated fibre-optic thermometer capable of measuring over a range of -20 OC to 200 “C. 5.7 5.8 5.9 Calibrated type K thermocouple capable of measuring over a range of -20 OC to 230 OC. Data logger or temperature converter compatible with type K thermocouples. Microwave oven, with output in the range

43、 of 600 W to 1 O00 W. 5.10 Oven, capable of maintaining i 5 OC of the required set temperature averaged over a 30 min heating period, after the oven has reached the set temperature. NOTE articles intended for the preparation of food in the home, the set temperature should be taken from appropriate r

44、ecipes. In the case of ready meals the set temperature is that typically given in the on-pack instructions. For materials and 6 Samples The number of test samples required is dependent on the number of probes of the fibre-optic thermometer or the number of thermocouples. For fibre-optic thermometers

45、 with one probe a minimum of twelve test materials or articles are required. For thermometers with 12 probes, a minimum of three test materials or articles are required. For measurements in conventional ovens using a single thermocouple or fibre optic probe, a minimum of eight test materials or arti

46、cles are required. For systems where 8 thermocouples or probes can be employed simultaneously, a minimum of two test materials or articles are required. NOTE be heated in the material or article under worst foreseeable conditions of use. Test materials or articles should contain food of the same, or

47、 similar, nature and of the same or similar mass, as will Materials or articles, containing food, which are to be heated from frozen are stored at -20 OC. Those containing food which is to be heated from a chilled state are stored at 5 OC and for not longer than 3 days. 7 Procedure 7.1 Determination

48、 of temperatures during microwave heating 7.1.1 Determination of power output of microwave oven The power output of the microwave oven (5.9) to be used for the temperature tests is determined by measuring the time taken to raise the temperature of 1 O00 g of water by 10 OC f 2 “C. For turntable oven

49、s, disable the turntable. This can be done by removing the glass tray or by removing the rotating mechanism. Place the polystyrene pad (5.2) at the geometric centre of the base of the oven (non-turntable type) or at the centre of the disabled turntable mechanism. Bring distilled water to a constant temperature of 10 OC i 0,5 OC using an incubator (5.5). Transfer 1 O00 g is the mass of water heated in grams; is the mean of actual temperature rise in degrees Celsius, which has to be in the range 10 “C * 2 oc; t is the time taken to achieve rise, in seconds; 4