Energy usage for food service infrared heat processing of egg sandwich loaf.

Abstract

Simulating volume demand within hospital food service departments, infrared heat processing conditions were used to heat two similar protein menu items to determine both energy consumption required for heat processing and energy/nutrient rations. A larger, conveyorized infrared oven (CTX-70) and a smaller, infrared unit (Krups 2002) were used to heat process varying sizes of oven loads which ranged from one to 36 slices. Although no significant differences were found for product yield after 12, 24 and 36 slices were heat processed in the CTX-70, the energy usage was significantly different: 637, 798 and 1005 watt hours/load were consumed, respectively. In the Krups 2002, a load of one slice had greater heat processing losses than either two or four slices. Energy consumption was 39, 47 and 50 watt hours/load to heat process one, two and four slices in the Krups 2002, respectively. Significantly more energy was used to heat process turkey-ham than egg sandwich loaf in the Krups 2002. The potential use of energy/nutrient rations by dietitians was discussed.