1.1 This is a test method for measuring surface temperatures attained by microwave interactive packaging and cooking aids (that is, susceptors). It is useful for measuring susceptorfood interface temperatures during microwave preparation of foods with susceptor-based packaging, heating pads, and crisping sleeves, etc. It may also be used to measure the temperature of a susceptor exposed to extractives testing or in a liquid extraction cell to be used for nonvolatile extractives testing.The ltter procedures are performed to establish test conditions for conducting extraction and migration studies using tempera-ture versus time profiles approximating those for actual micro-wave preparation of the product.
