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1、BRITISH STANDARD BS EN 15284:2007 Materials and articles in contact with food stuffs Test method for the resistance to microwave heating of ceramic, glass, glass-ceramic or plastics cookware The European Standard EN 15284:2007 has the status of a British Standard ICS 67.250 ? Licensed Copy: London S
2、outh Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI BS EN 15284:2007 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 May 2007 BSI 2007 ISBN 978 0 580 50701 4 National foreword
3、This British Standard was published by BSI. It is the UK implementation of EN 15284:2007. The UK participation in its preparation was entrusted to Technical Committee CW/29, Tableware. A list of organizations represented on this committee can be obtained on request to its secretary. This publication
4、 does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard cannot confer immunity from legal obligations. Amendments issued since publication Amd. No. DateComments Licensed Copy: London South Bank Uni
5、versity, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 15284 April 2007 ICS 67.250 English Version Materials and articles in contact with food stuffs - Test method for the resistance to microwave heat
6、ing of ceramic, glass, glass- ceramic or plastics cookware Matriaux et articles en contact avec les denres alimentaires - Mthode dessai de la rsistance des articles culinaires en cramique, verre, vitrocramique ou plastique au chauffage par micro-ondes Werkstoffe und Gegenstnde in Kontakt mit Lebensm
7、itteln - Prfverfahren fr die Bestndigkeit von Kochgeschirr aus Keramik, Glas, Glaskeramik oder Kunststoff bei Erhitzung in der Mikrowelle This European Standard was approved by CEN on 15 March 2007. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditi
8、ons for giving 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 CEN Management Centre or to any CEN member. This European Standard exists in three
9、official versions (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 CEN Management Centre has the same status as the official versions. CEN members are the national standards bodies of Aus
10、tria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COM
11、MITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 2007 CENAll rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 15284:2007: E Licensed Copy: London
12、 South Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EN 15284:2007 (E) 2 Contents Page Foreword3 Introduction .4 1 Scope.5 2 Principle5 3 Apparatus .5 4 Test specimens 5 5 Calibration of microwave oven.5 6 Procedure .7 7 Results 8 8 Tes
13、t report 9 Bibliography 10 Licensed Copy: London South Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EN 15284:2007 (E) 3 Foreword This document (EN 15284:2007) has been prepared by Technical Committee CEN/TC 194 “Utensils in contact wit
14、h 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 by endorsement, at the latest by October 2007, and conflicting national standards shall be withdrawn at the latest by October 2007.
15、 According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
16、 Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. Licensed Copy: London South Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EN 15284
17、:2007 (E) 4 Introduction This European Standard specifies a method for subjecting articles designated as suitable for use in a microwave oven to a standard amount of energy for short and long time periods in a normal domestic microwave oven. The minimum power level specified is close to the maximum
18、power capacity of most European domestic microwave ovens and the limits will permit the use of a wide range of domestic microwave ovens without alteration. The short time period is meant to be typical of use of articles for the reheating of foods and beverages, and the long time period is meant to r
19、epresent use of articles for cooking. The articles are tested in an empty condition in order to create worst-case conditions with respect to heating of the article and thermal stress to the article. Certain types of ceramic and plastics can absorb water in use, and so in order to simulate real use c
20、eramic and plastics articles are immersed in water for 1 h before the test. The objectives of the method are to exclude: articles that could damage the oven (non-metallic articles with metallic decoration can cause arcing; very porous ceramic articles can absorb water that would be rapidly heated wh
21、en the article is microwaved, and thus reach a high temperature and pressure which may cause the article to explode); articles that may be damaged by microwave heating; articles where handles exceed a safe handling temperature after the short time period of heating only. Safe handling temperatures o
22、f 56 C for ceramic, glass-ceramic or glass and 60 C for plastics handles were chosen by reference to a one minute contact time in EN ISO 13732-1 1. Articles are tested by heating in a microwave oven for both a short and a long period of time. For articles with handles, the temperature of the handle
23、is measured after the short period of heating. Additional data can be derived by measurement of the surface temperature of the articles after both the short and the long periods of heating. This will provide useful information for manufacturers and suppliers of cookware. Licensed Copy: London South
24、Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EN 15284:2007 (E) 5 1 Scope This European Standard specifies a method for the determination of the resistance to microwave heating of cookware made of ceramic, glass, glass-ceramic or plasti
25、cs. It is applicable to articles that are intended for multiple re-use in a microwave oven. It is not applicable to articles, particularly those made from plastics, which are intended to be discarded after one use. 2 Principle An article is subjected to microwaves in the presence of water external t
26、o the test specimen for both a short and a long period of time, and any damage to the article is noted. For articles with handles, the temperature of the handle is measured after the short period of heating. The maximum surface temperature can be determined after the short and long periods of heatin
27、g in order to provide additional information for manufacturers and suppliers. 3 Apparatus 3.1 Microwave oven, fitted with a turntable, capable of an output of at least 600 W (as determined in 5.1). 3.2 Surface temperature measuring apparatus, comprising an electrical thermometer with a contact senso
28、r made of metal and having insignificant heat capacity (instrument accuracy shall be at least 1 C). 3.3 Two water containers small enough to fit into the rear corners of the oven, each capable of containing 125 ml of water. 3.4 Stopwatch, capable of measuring to an accuracy of 1 s. 4 Test specimens
29、At least three identical test specimens of each type (representing the range of shapes and functions of the set of cookware or tableware being examined) shall be tested. Where there are articles made from different materials in the set, three test pieces representing each material shall be taken. 5
30、Calibration of microwave oven 5.1 Determination of power output In order to protect the magnetron during the procedure (Clause 6) it is necessary to provide ballast in the form of 250 ml of water (6.4) in two containers (3.3). Therefore, also include this ballast during calibration but ignore it for
31、 the purpose of the calculation (5.2). Make the measurement with a water load in a glass container. The water and container temperature shall initially be below ambient temperature and be raised to an equal temperature above ambient. This procedure ensures that any heat gains or losses from the surr
32、oundings have a minimum effect. A cylindrical container of borosilicate glass shall be used for the test. It shall have a maximum thickness of 3 mm, an external diameter of approximately 190 mm and a height of approximately 90 mm. The mass of the container shall be determined. Licensed Copy: London
33、South Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EN 15284:2007 (E) 6 The stirring and measuring devices shall have a low heat capacity. At the start of the test ensure that the oven is at ambient temperature of (20 3) C, and measure
34、that temperature. Add 1 000 g 5 g of water to the container and determine its actual mass. Cool the container and water to (5 1) C below ambient temperature. Stir the water, measure its temperature and immediately place the container in the centre of the oven on the turntable at its lowest normal po
35、sition. Operate the oven until a temperature (5 1) C above ambient temperature is obtained and record the time of operation. Measure the temperature of the water and container within 60 s of the oven being switched off. NOTE 1 Trial and error might be required to achieve the correct temperature rise
36、. The microwave power output shall be calculated using the following equation: () cw mm t T P55, 0 187, 4 + = where P is the microwave power output in Watts; ?T is the difference between the initial and final water temperature; t is the time in seconds; mw is the mass of water in grams; mc is the ma
37、ss of the container in grams. The microwave power output shall be stated in Watts, rounded up or down to the nearest 50 W. NOTE 2 The procedure (Clause 6) is carried out at a power setting that gives a power output in the range of 525 W to 675 W. It may, therefore, be necessary to repeat the calibra
38、tion to determine the appropriate power setting. 5.2 Determination of heating time Once the power output has been determined, calculate the times needed to give an energy value of 72 000 J for the short period and 468 000 J for the long period of test using the following equation: P E t = where t is
39、 the time required in seconds; P is the microwave power output in Watts; E is the energy required in Joules. NOTE The range of times needed to meet the power output range given in NOTE 2 to 5.1 is 107 s to 137 s for the short period and 693 s to 891 s for the long period. Licensed Copy: London South
40、 Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EN 15284:2007 (E) 7 6 Procedure 6.1 Apply a stain to the surface of the test specimen and wash clear. NOTE A 1 % aqueous solution of methylene blue is suitable. The test specimen may be imm
41、ersed in a tank or bath of the staining solution or brushed/wiped with the solution. 6.2 Visually check that the surface is not damaged. Note any small faults (e.g. pinholes in the glaze) prior to testing. 6.3 Except for articles made from glass or glass-ceramic, immerse the test specimen in water a
42、t a temperature of (20 3) C for one hour and then wipe the surface dry with a cloth. 6.4 Pour (125 2,5) ml of water into each water container and place at the back of the oven so as not to interfere with the turntable. 6.5 Place the test specimen at the centre of the oven on the turntable and microw
43、ave for the time determined in 5.2 to apply the specified energy for the short period. If electrical arcing begins IMMEDIATELY SWITCH OFF THE OVEN. Terminate the test and state in the test report that at the onset of electrical arcing the test was terminated. 6.6 After the cycle is completed, open t
44、he oven door and, if applicable, using the surface temperature measuring apparatus (3.2), find and record the highest temperature of the handle. When additional data is required, follow this procedure to find the highest surface temperature. Ensure that this process takes no longer than 45 s. 6.7 Im
45、mediately following 6.6, set the oven for the long period determined in 5.2 and restart. 6.8 After completion, when additional data is required, record the highest surface temperature (in no more than 45 s). Remove the test specimen from the oven and allow it to cool on an insulated surface to preve
46、nt thermal shock. 6.9 Apply stain to the test specimen and wash clear (as in 6.1). 6.10 Visually inspect the test specimen for damage according to the criteria in Table 1. For the colour criterion, an inspector and inspection site that meet the requirements of Clause 4 and 5.2 of EN 12875-2:2001 are
47、 required 2. Licensed Copy: London South Bank University, London South Bank University, Wed May 16 04:11:10 GMT+00:00 2007, Uncontrolled Copy, (c) BSI EN 15284:2007 (E) 8 Table 1 Inspection criteria Material Cracking Crazing Scaling Colour Melting Deform ation Suitability for re-use Charring Ceramic
48、 + + a + b + c Glass, glass- ceramic + + b + c Plastics + + c + d + + e + (+) = to be inspected a refers to the glaze b refers to on-glaze decoration c if several colours are present on one article to be inspected, the colour with the greatest change shall be chosen d article shall not be too soft t
49、o handle e article shall be washable and stain resistant 6.11 Repeat the test using the different article shapes in the set. 7 Results 7.1 Record the highest temperature for each item tested in a set. 7.2 Record any damage that has occurred to individual items. 7.3 Record any arcing, temperature limits and damage. 7.3.1 If arcing occurs (6.5), the article fails the test and is unsuitable for use in a microwave oven. 7.3.2 The maximum surface temperature of
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