1、Designation:C160712(Reapproved 2016)Standard Test Method forDetermination of“Microwave Safe for Reheating”forCeramicware1This standard is issued under the fixed designation C1607;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the ye
2、ar of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()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 o
3、vens 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 and st
4、andards 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.Additi
5、onally,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 This stan
6、dard 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 Documents2.1 ASTM
7、Standards:2C554 Test Method for Crazing Resistance of Fired GlazedCeramic Whitewares by a Thermal Shock Method3.Terminology3.1 Definitions:3.1.1 microwave safe for re-heatingceramic products thatcan be used in a microwave oven without any degradation,such as by deformation,fracturing,crazing,or heat
8、ing 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 are determinedafter be
9、ing 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 This test method is
10、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 C554,before being testedfor microwave safety.This would include specific tests fordinn
11、erware,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 designed for and marked as micro
12、wave 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,whichcreates conditions that are
13、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 responsibility of SubcommitteeC21.
14、03 on Methods for Whitewares and Environmental Concerns.Current edition approved Nov.1,2016.Published November 2016.Originallyapproved in 2006.Last previous edition approved in 2012 as C1607 12.DOI:10.1520/C1607-12R16.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM
15、Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 which generates the microwaves.Midsize
16、 and large ovens aretypically rated at 900 to 1300 watts and 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 while allowing for a greater range of sample sizes.Microwaves with greater power outputs of 1400 and 1600watts that were once available are no longe