Share

COOK/CHILL FOODSERVICE SYSTEMS WITH CONDUCTION, CONVECTION AND MICROWAVE REHEAT SUBSYSTEMS. NUTRIENT RETENTION IN BEEF LOAF, POTATOES AND PEAS.

Author(s) : DAHL-SAWYER C. A., JEN J. J., HUANG P. D.

Type of article: Article

Summary

PERCENT THIAMIN IN BEEF LOAF AND PEAS AND PERCENT ASCORBIC ACID IN POTATOES WERE DETERMINED AT ALL PROCESS STAGES IN A SIMULATED HOSPITAL COOK/CHILL FOODSERVICE SYSTEM. RETENTION OF NUTRIENTS IN EXPERIMENTAL PRODUCTS AFTER REHEATING BY CONDUCTION, CONVECTION AND MICROWAVE RADIATION WAS COMPARED. POINTS IN FOOD PRODUCT FLOW CAUSING LARGEST NUTRIENT LOSSES WERE: BEEF LOAF, PRECOOKING ; PEAS, REHEATING ; AND POTATOES, 24-HR CHILLED STORAGE. STATISTICAL ANALYSES INDICATED NO SIGNIFICANT DIFFERENCE IN NUTRIENT RETENTION OF EXPERIMENTAL PRODUCTS DUE TO METHOD OF REHEATING.

Details

  • Original title: COOK/CHILL FOODSERVICE SYSTEMS WITH CONDUCTION, CONVECTION AND MICROWAVE REHEAT SUBSYSTEMS. NUTRIENT RETENTION IN BEEF LOAF, POTATOES AND PEAS.
  • Record ID : 1983-1457
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1982.07-08; 1089-1095; 1 fig.; 9 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing