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- Practical Guide -
Page 30 of 153
ANNEX II TO SECTION 2 OF CHAPTER I
GUIDELINES FOR SENSORY TESTING AT MICROWAVE
CONDITIONS
Warning: This appendix is added just for information and does not represent
necessarily Commission guidelines. This appendix was not discussed with
Member States.
Sensory testing of food contact materials for use in microwave ovens is carried out with
food simulants. For ready-to-eat-packages, the test can also be performed with the packed
food.
The object to be tested has to be cleaned as usual in the household or suggested by the
producer. As food simulants, drinking water or neutral frying oil are used.
For testing with drinking water (at temperatures below 100 C), the testing object is filled to
half of its volume; for testing with fat or oil (at temperatures between 100 and 150 C), with
100 g fat per dm bottom area, which corresponds to a layer of about 1 cm highness.
Covers and covering films are tested over appropriate vessels filled with water.
Heating is carried out in a microwave oven under the following conditions:
- Drinking water (max. 100 C): 600 Watt, 2 min/100 ml;
- Frying fat (max. 121 C): 600 Watt, 3 min/100 g;
- Frying fat (max. 150 C): 600 Watt, 4 min/100 g.
After heating, the food simulants are allowed to cool in the object tested to a temperature of
40-50 C and tasted at that temperature against reference samples, which were treated the
same way in glass.
Otherwise the test is carried out according to DIN 10955 (Sensory testing of packaging
materials and packages for food products).
If a food simulant is evaluated with the mark 3 (distinct deviation from the reference
sample)
it is to assume that real food is also reduced in its odour and/or taste quality, which
means an offence against Article 2 of Directive 89/109/EEC.