AIHAT耐刮耐磨測(cè)試

1、dupont teflon. finishes global cookware test method protocoltitle: accelerated in-home abuse test aihat測(cè)試gctmp number : 4 revision number : 2 date of revision : july 22, 2003 date of expiring: july 22, 2006 file: gctmp04 - aihat test - rev2 .doc written by : k. batzer modified by : qpt team approved

2、 by : segment product leader: martina m. welcher (1) purpose 目的to measure the durability (scratch and abrasion) of a coating system under in-use conditions by simulation of an accelerated cooking exposure using metal utensils.通過(guò)使用金屬器具來(lái)模擬加速?gòu)N房烹飪條件的方法來(lái)評(píng)價(jià)涂料體系在使用條件下的耐用性（耐刮和耐磨）。(2) principle 原理to measure

3、differences in scratch and abrasion resistance by simulating in-home cooking conditions. 通過(guò)模擬廚房烹飪條件來(lái)評(píng)價(jià)涂料的耐刮性和耐磨性。(3) apparatus 儀器3.1 cooking surface 烹飪表面3.2 timer 計(jì)時(shí)器3.3 surface contact pyrometer or i.r. temperature recorder 表面接觸高溫計(jì)或紅外記溫儀3.4 metal whisk 金屬打蛋器3.5 metal spatula - minimum length of edg

4、e - 7.5 cm (3 inch) 金屬鏟-邊沿最少長(zhǎng)7.5 cm (3 inch)3.6 stainless steel knife - minimum blade length - 12.5 cm (5 inch) - maximum blade length 15 cm (6 inch) 不銹鋼餐刀，刀刃最短12.5 cm (5 inch)，最長(zhǎng)15 cm (6 inch)。3.7 4-tined fork - stainless grade 18/8 or 18/10. 四個(gè)有齒的不銹鋼鋼叉3.8 table spoons 調(diào)羹(4) preparation 準(zhǔn)備4.1 egg m

5、ixture 雞蛋混合液472 ml water (16 oz) 2 dozen eggs 472ml水(16 oz) ，2打雞蛋4 table spoons salt (15 cc) 4調(diào)羹食鹽mix in blender 混合攪拌4.2 1 whole egg 一個(gè)完整雞蛋4.3 tomato sauce mix 番茄醬混合液na - 943 ml tomato sauce (32 oz) 北美地區(qū)-943 ml番茄醬8 tablespoons salt (30 cc) 8調(diào)羹食鹽(30 cc)dilute with water to 3780 ml total (1 gallon) ph

6、 = 4.1 (+/- 0.4). adjust ph if necessary with hcl or naoh 1 n. 用水稀釋至3780 ml (1 gallon)，用1 n的hcl 或naoh調(diào)節(jié)ph = 4.1 (+/- 0.4)。eur - 1 can of 800 gr. double concentrate tomato sauce. 1罐800克的濃縮番茄醬160 gr. of salt 160克食鹽dilute with 3 liters water. adjust ph if necessary with hcl and naoh 1 n. 用3升水稀釋至 (1 gal

7、lon)，用1 n的hcl 或naoh調(diào)節(jié)ph = 4.1 (+/- 0.4)。(5) procedure 程序5.1 precautions and special instructions 防護(hù)措施和特殊指示a maximum of 5 pans tested per group simultaneously. 每組最多同時(shí)測(cè)試5個(gè)鍋1 control pan and 4 test specimen comprises a group. a control is used to monitor the variations in manual execution of testing. 一

8、個(gè)受控鍋與四個(gè)被測(cè)鍋形成一組，受控鍋用來(lái)監(jiān)控與手動(dòng)測(cè)試的差別。measure the temperature of the pan at a midway point between the center of the pan and the side wall where the handle is attached with a contact pyrometer or i.r. recorder. 用接觸式高溫儀或紅外記溫儀來(lái)測(cè)試鍋中心與安裝手柄的側(cè)壁的中點(diǎn)的溫度safety conditions and consistency considerations l maximum temp

9、erature for hamburger cooking is (475- 500 f) (232-246c)漢堡包烹飪最大溫度是(475- 500 f) (232-246c)。l maximum temperature for egg cooking is (500-525f) (260 -274 c) 煎雞蛋最大溫度是(500-525f) (260 -274 c)l rotate test pans (clockwise or counterclockwise) after each cooking cycle 每個(gè)烹飪循環(huán)周旋轉(zhuǎn)被測(cè)鍋（順時(shí)針或逆時(shí)針）。l dishwasher cle

10、aning is conducted after the 5th and 10th cooking cycle 在第五和第十循環(huán)后用洗碗機(jī)清洗。l only one operator should test pans throughout the 10 cycles of cooking. 十個(gè)循環(huán)的烹飪操作必須由同一個(gè)操作員完成。after one cycle of cooking (procedure i and ii) rotate pans on the cooking surfaces to insure that all pans are heated on all heat su

11、rfaces, and are exposed to the various angles of exposure to the metal utensils by the position of the operator. 在一個(gè)烹飪循環(huán)后（程序1和2）旋轉(zhuǎn)鍋的烹飪面，確保所有鍋表面都得到加熱，而且在不同角度都能與金屬器具相接觸。5.2 cooking procedure ia. eggs with metal spatula exposure 用金屬鏟煎蛋heat pan to 260-274 (500-525f). pour whole egg into center of pan. 加

12、熱鍋到260-274c (500-525f),將一個(gè)整雞蛋倒在鍋中心。fry egg 3 minutes. turn egg over in one stroke with metal spatula. fry or one minute. turn egg 5 additional times. cut egg into 9 pieces with knife into tic-tac-toe design using one force full stroke for each of the four cuts as shown below : 煎三分鐘。用金屬鏟一次就將雞蛋翻面。繼續(xù)煎1

13、分鐘。另外在這樣翻轉(zhuǎn)5次。用刀將雞蛋切成9塊，這四條切痕都要一次用力劃到底，最后形成下圖所示的“井”字圖案remove egg. record temperature. 倒掉雞蛋并記錄溫度。b. cooking procedure i- eggs with fork tines exposure 用鋸齒叉煎蛋measure ll8ml (4oz) of mixture 4.1. pour into pan. with tines of fork positioned at 90 degree angle, scramble using circular motion, 30 cycles cl

14、ockwise and then 30 cycles counter clockwise. maintain 90 degree angle of fork to fry pan. remove egg from pan with a hot, mild dishwashing solution and a soft sponge. 量取4.1中118 ml的混合物并倒入鍋中。垂直利用齒尖，環(huán)繞地切入，順時(shí)針和逆時(shí)針各30個(gè)循環(huán)。始終保持叉與煎鍋呈90度角。倒掉雞蛋后用熱的溫和洗滌劑和軟海綿清洗。5.2 cooking procedure ii 程序2a. hamburger & tomato

15、 sauce with metal spatula exposure 用金屬鏟煎漢堡包和番茄醬heat pan to 246-260c (475-500f). fry thawed hamburger 3 minutes. turn with metal spatula. cook 1 minute. set burger to side of pan. using a “z” motion, stir fork on coating surface 10 x. reverse z 10 x to make a figure 8. maintain 90 angle. remove meat.

16、 加熱鍋到246-260c (475-500f)。牛肉解凍3分鐘。用金屬鏟翻面，烹飪1分鐘。將漢堡放到鍋邊上，！保持90度角。最后倒掉食物。b.cooking procedure ii -hamburger & tomato sauce with whisk exposure 用打蛋器處理漢堡和番茄醬 add 177 ml (6 oz) of mixture 4.2. cook mixture to reduce volume to 1/3, stirring with whisk edges using zig-zag motion 50 times. wash pan in mild di

17、sh detergent solution. repeat 5.2 procedure i. 加入177 ml (6 oz)的混合物4.2，加熱混合物直到體積縮小到1/3，同時(shí)用打蛋器沿“z”形攪動(dòng)50次。用溫和的洗滌劑清洗鍋，然后重復(fù)5.2 程序1的操作。6. evaluation 評(píng)價(jià)scratch ratings are given on a visual basis comparing the test pans to a series of standards rated from 3-9 (10 - no scratch). refer to attachment #2 for d

18、igital pictures attached. 刮痕可以用肉眼與標(biāo)準(zhǔn)等級(jí)相比較而評(píng)級(jí)為3到9級(jí)（10-無(wú)刮痕），參見附圖2。 7. report 報(bào)告results should be reported as scratch ratings in tested clusters along with the control rating. a minimum of 12 pans of a given system must be tested for developmental systems. for slight alterations to existing systems, fewer replications may be acceptable. 需要報(bào)告刮痕的等級(jí)。對(duì)于新研發(fā)的體系，至少要測(cè)試12個(gè)給定涂料體系的鍋。對(duì)于少許改動(dòng)的體系等可以接受少一點(diǎn)的測(cè)試數(shù)。8. precision 精度 the precision of this test is to be determined. margins of error: the utilization of manual operators and the subjectivity of the rating system produce pos