Methods for detecting film formation potential in food products

A method for testing at least one food product for film formation potential, the method comprising:

• providing a temperature-control device comprising a processor and a computer readable medium storing instructions which, when executed, cause the processor to cycle an interior temperature of the temperature-control device between at least three temperatures in a predetermined amount of time;
• placing a packaged food product in the temperature-control device;
• and
• causing the processor to execute the stored instructions,
• determining an amount of film formed on a surface selected from the group consisting of the food product, an interior lid on the packaged food product, an interior of the packaging, and combinations thereof;
• and
• wherein the stored instructions, when executed, cause the processor to cycle the interior temperature of the temperature-control device at least once.