SIST EN 14233:2003

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.WHPSHUDWXUHWerkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Kunststoffe - Temperatur an der Kunststoff-Lebensmittel-Schnittstelle - Bestimmung der Temperatur von Werkstoffen und Gegenständen aus Kunststoff an der Kunststoff-Lebensmittel-Schnittstelle während der Erwärmung im Mikrowellengerät oder im herkömmlichen Ofen zur Auswahl der geeigneten Temperatur für die MigrationsprüfungMatériaux et objets en contact avec les denrées alimentaires - Matieres plastiques - Détermination de la température des matieres plastiques et objets a l'interface matieres plastiques/denrées alimentaires lors du chauffage en four classique ou a micro-ondes afin de sélectionner la température appropriée pour les essais de migrationMaterials 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 testing83.080.01Polimerni materiali na splošnoPlastics in general67.250Materiali in predmeti v stiku z živiliMaterials and articles in contact with foodstuffsICS:Ta slovenski standard je istoveten z:EN 14233:2002SIST EN 14233:2003en01-januar-2003SIST EN 14233:2003SLOVENSKI
STANDARD



SIST EN 14233:2003



EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 14233October 2002ICS 67.250; 83.080.01English versionMaterials and articles in contact with foodstuffs - Plastics -Determination of temperature of plastics materials and articlesat the plastics/food interface during microwave and conventionaloven heating in order to select the appropriate temperature formigration testingMatériaux et objets en contact avec les denréesalimentaires - Matières plastiques - Température àl'interface matières plastiques/denrées alimentaires -Détermination de la température des matières plastiques etobjets à l'interface matières plastiques/denréesalimentaires lors du chauffage en four classique ou àmicro-ondes afin de sélectionner la température appropriéepour les essais de migrationWerkstoffe und Gegenstände in Kontakt mit Lebensmitteln- Kunststoffe - Bestimmung der Temperatur vonWerkstoffen und Gegenständen aus Kunststoff an derKunsfstoff-Lebensmittel-Schnittstelle während derErwärmung im Mikrowellengerät oder im herlömmlichenOfen zur Auswahl der geeigneten Temperatur für dieMigrationsprüfungThis European Standard was approved by CEN on 25 July 2002.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2002 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 14233:2002 ESIST EN 14233:2003



EN 14233:2002 (E)2ContentspageForeword.3Introduction.41Scope.52Normative references.53Principle.54Reagents.55Apparatus.56Samples.67Procedure.6Annex A (normative)
Placement of probes.12Annex B (informative)
Example of a temperature profile.14Annex ZA
(informative)
Relationship of this European Standard with Council Directives 89/109/EECand 90/128/EEC and associated EU Directives.15Bibliography.16SIST EN 14233:2003



EN 14233:2002 (E)3ForewordThis document EN 14233 has been prepared by Technical Committee CEN/TC 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 orby endorsement, at the latest by April 2003, and conflicting national standards shall be withdrawn at the latest byApril 2003.This document has been prepared under a mandate given to CEN by the European Commission and the EuropeanFree Trade Association.For relationship with EU Directive(s), see 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 when handling hotfoods. Metal thermocouples should not be used in microwave ovens unless special precautions are taken.According to the CEN/CENELEC Internal Regulations, the national standards organizations of the followingcountries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland,France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain,Sweden, Switzerland and the United Kingdom.SIST EN 14233:2003



EN 14233:2002 (E)4IntroductionMigration tests for plastics materials and articles are to be carried out, selecting times and temperatures, whichcorrespond to the worst foreseeable conditions of contact for the materials or articles being studied.
For materialsand articles intended for use in microwave ovens, migration testing is carried out using a conventional oven andappropriate time and temperature conditions selected from Table 3 of EN 1186-1:2002.In order to be able to select the appropriate temperature for migration testing, it is necessary to know thetemperature which occurs at the food-packaging interface under the worst foreseeable conditions of use of thematerial.For plastics materials and articles used in microwave ovens for the microwave cooking or heating of mainlyaqueous foods, it is generally recognized that the temperature at the food-packaging interface does not exceed100 °C. For more complex food matrices, including those of a high fat and/or sugar content, temperaturesgenerated during microwave heating and cooking cannot be predicted readily. Thus it can be necessary tomeasure 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 is dependant uponthe temperature of the oven, the thermal conductivity of the plastics material or article, the nature of the food andthe heating time. Temperatures at the food-packaging interface cannot be predicted readily. Thus it can benecessary to measure temperatures at the food-packaging interface during heating and cooking in conventionalovens.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 appropriatetemperature for migration testing.Migration testing can be carried out by selection of contact conditions generally recognized as more severe withoutthe need of pre-application of this standard.NOTE The basic rules necessary for testing the overall migration of the constituents of plastics materials and articles intendedto come into contact with foodstuffs are laid down in Council Directive 82/711/EEC [1] and its subsequent amendments, [2] and[3].SIST EN 14233:2003



EN 14233:2002 (E)51 ScopeThis European Standard specifies methods to measure the temperature reached by plastics materials and articlesin contact with foodstuffs during microwave heating and conventional oven heating in order to select theappropriate temperature for migration testing.It is applicable to all plastics materials and articles for which the food(s) with which they can come into contactunder worst foreseeable conditions of use is/are known. This includes pre-packaged foods such as ready mealswhich will be heated in the packaging, and for foods which need some pre-preparation but which include thecooking container in the pack, e.g. cake mixes. The method is also suitable for plastics materials and articles to beused for preparing foods in the home or for use in commercial food preparation where the article is supplied as astand-alone item, i.e. not containing or not including food at the point of sale.NOTEAlthough the method has been developed for plastics materials and articles, it is also applicable to other packagingmaterials including paper and board, rubber and elastomers, ceramics, glass etc. Temperature measurements usingconventional oven heating are suitable for metal materials but these items should generally not be heated in microwave ovensdue to possible problems with arcing.2 Normative referencesThis European Standard incorporates, by dated or undated reference, provisions from other publications. Thesenormative references are cited at the appropriate places in the text, and the publications are listed hereafter. Fordated references, subsequent amendments to or revisions of any of these publications apply to this EuropeanStandard only when incorporated in it by amendment or revision. For undated references the latest edition of thepublication referred to applies (including amendments).ENV 1186–1:1994, Materials and articles in contact with foodstuffs - Guide to the selection of conditions and testmethods for overall migration.3 PrinciplePlastics materials and articles containing foods of the type which they can come into contact with under worstforeseeable conditions of use, are heated in a microwave oven or in a conventional oven (heated by gas or byelectricity).
For the determination of temperature during microwave heating, the temperature of the plastic ismeasured at the interface with the food using a fibre-optic thermometer. Thermocouples are used to measure thetemperature at the interface during heating in a conventional oven. A fibre-optic thermometer can also be used tomeasure temperatures in a conventional oven.
The temperatures measured are used to select an appropriatetemperature for migration testing from Table 3 of EN 1186-1:2002. The appropriate time for migration testing is alsoselected from the table taking into account the time of heating in normal and foreseeable conditions of use.4 ReagentsDistilled water or water of equivalent quality.5 Apparatus5.1Polythene beaker, with a diameter of 140 mm ± 20 mm and a minimum capacity of 1 000 ml.5.2Expanded polystyrene foam pad to fit under plastic container (5.1) and at least 8 mm thick.5.3Calibrated thermocouple or thermometer capable of measuring over the range -10 °C to 30 °C to a limitdeviation of ± 0,1 °C.5.4Plastic tube or rod for stirring.SIST EN 14233:2003



EN 14233:2002 (E)65.5Thermostatically controlled incubator capable of maintaining a set temperature of 10 °C ± 0,5 °C.5.6Calibrated fibre-optic thermometer capable of measuring over a range of -20 °C to 200 °C.5.7Calibrated type ‘K’ thermocouple capable of measuring over a range of –20 °C to 230 °C.5.8Data logger or temperature converter compatible with type ‘K’ thermocouples.5.9Microwave oven, with output in the range of 600 W to 1 000 W.5.10Oven, capable of maintaining ± 5 °C of the required set temperature averaged over a 30 min heating period,after the oven has reached the set temperature.NOTEIn the case of ready meals the set temperature is that typically given in the on-pack instructions.
For materials andarticles intended for the preparation of food in the home, the set temperature should be taken from appropriate recipes.6 SamplesThe number of test samples required is dependent on the number of probes of the fibre-optic thermometer or thenumber of thermocouples.
For fibre-optic thermometers with one probe a minimum of twelve test materials orarticles 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 testmaterials or articles are required.
For systems where 8 thermocouples or probes can be employed simultaneously,a minimum of two test materials or articles are required.NOTETest materials or articles should contain food of the same, or similar, nature and of the same or similar mass, as willbe heated in the material or article under worst foreseeable conditions of use.Materials or articles, containing food, which are to be heated from frozen are stored at -20 °C. Those containingfood which is to be heated from a chilled state are stored at 5 °C and for not longer than 3 days.7 Procedure7.1 Determination of temperatures during microwave heating7.1.1 Determination of power output of microwave ovenThe power output of the microwave oven (5.9) to be used for the temperature tests is determined by measuring thetime taken to raise the temperature of 1 000 g of water by 10 °C ± 2 °C.For turntable ovens, disable the turntable. This can be done by removing the glass tray or by removing the rotatingmechanism.
Place the polystyrene pad (5.2) at the geometric centre of the base of the oven (non-turntable type) orat the centre of the disabled turntable mechanism.
Bring distilled water to a constant temperature of 10 °C ± 0,5 °Cusing an incubator (5.5). Transfer 1 000 g ± 5 g distilled water (4.1) to the polyethylene container (5.1).
Stir usingthe plastic tube or rod (5.4) and measure the temperature of the water using a suitable calibrated device, e.g. athermometer or a thermocouple (5.3).
Place the container with water on the centre of the polystyrene pad andmicrowave on full power until the temperature of the water has risen by 10 °C ± 2 °C. Quickly stir the water andmeasure the temperature. Determine the change in temperature of the water. Repeat the test twice more.NOTESome pre-experimentation can be necessary to determine the time required to raise the water temperature by10 °C ± 2 °C.
An approximate guide is between 50 s and 80 s.If foods will be heated under a setting other than full power under worst foreseeable conditions of use, then thepower output of the test oven at these power settings should be determined.
The above procedure should befollowed but using the appropriate power setting.SIST EN 14233:2003



EN 14233:2002 (E)7Calculate the power output of the microwave oven using the following equation:Wm
=
mw
·
4,187
·t(1)whereWmis the microwave power output in watts;mwis the mass of water
...