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HEATING OF FROZEN MEALS.

[In Czech. / En tchèque.]

Author(s) : HOUSOVA J.

Type of article: Article

Summary

TO CHOOSE THE OPTIMUM HEATING METHOD, KNOWLEDGE OF HEATING METHODS AND HEATING EQUIPMENT CHARACTERISTICS, THE REQUIREMENTS OF MEALS SORTIMENT TO BE HEATED AND OF THE CATERING SERVICE OPERATION IS NECESSARY. THE AUTHOR COMPARES SEVERAL HEATING METHODS: CONVECTIVE HEATING, MICROWAVE HEATING, INFRARED, HOT WATER AND STEAM HEATING FROM SEVERAL ASPECTS: REQUIRED TIME, AN EVEN DISTRIBUTION OF TEMPERATURE IN PRODUCTS, NUTRIENT VALUE LOSSES, ORGANOLEPTIC CHARACTERISTICS, APPEARANCE ETC.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1986-1980
  • Languages: Czech
  • Source: Prum. Potravin - vol. 37 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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