This document deals with two food preservation tests. A weight loss test and a condensation test.

The weight loss test simulates the weight loss of leafy produce, given certain conditions of temperature, humidity and air movement in one or more test zones. The aim of the test is to measure the weight loss rate by measuring the weight of a test tray prior to the test and again after a given duration.

The condensation test simulates condensation produced by real food on surfaces of the test zone, given certain conditions of temperature, humidity and air movement in one or more test zones. This test assesses the condensation in refrigerator test zones by using test trays filled with non-woven fabric to generate condensation, and then evaluates the condensation extent and distribution.

The weight loss test and condensation test apply to test zones that have an average operating temperature greater than 0 °C.

Both the weight loss test and condensation test are performed in series and not in parallel on the same refrigerator.

Both the weight loss test and the condensation test can only be applied to test zones having all dimensions exceeding 200 mm × 150 mm × 100 mm (L × W × H).

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