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ENERGY USE, TIME AND PRODUCT YIELD OF TURKEY ROLLS AT THREE OVEN LOADS AND COOKING TEMPERATURES IN A CONVECTION OVEN1 火鸡卷在三种烤箱负荷和对流烤箱烹饪温度下的能源使用、时间和产品产量1
Foodservice Research International Pub Date : 1986-05-01 DOI: 10.1111/J.1745-4506.1986.TB00101.X
J. Hsieh, M. E. Matthews
{"title":"ENERGY USE, TIME AND PRODUCT YIELD OF TURKEY ROLLS AT THREE OVEN LOADS AND COOKING TEMPERATURES IN A CONVECTION OVEN1","authors":"J. Hsieh, M. E. Matthews","doi":"10.1111/J.1745-4506.1986.TB00101.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1986.TB00101.X","url":null,"abstract":"The energy consumption, cooking time and product yield of turkey rolls under three oven loads (2, 4, or 6 turkey rolls) and three oven temperatures (105, 135, and 165C) were investigated. The energy impact of three different holding loads (4, 8, or 12 pans) in the hot-holding cabinet after one and two hours of hot-holding was studied as well. The energy consumption and cooking time were significantly different among three oven loads and among three oven temperatures. However, further statistical analysis indicated that there was a significant cooking time difference between loads 2 and 4, but there was no significant difference between loads 4 and 6. The product yield was significantly different among three oven loads. Lower oven temperatures with longer cooking times resulted in greater product yields. Results also showed that the size of the loads does not affect the energy consumption during hot holding. Some considerations were identified for managers when making decisions in the foodservice operation.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1986-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123383782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
EFFECT OF DEEP-FAT FRYER CLEANING PROCEDURES ON OIL LIFE AND FOOD QUALITY 深油煎锅清洗工艺对油寿命和食品质量的影响
Foodservice Research International Pub Date : 1986-05-01 DOI: 10.1111/J.1745-4506.1986.TB00103.X
A. Handel, A. N. Dumper, F. Hamouz
{"title":"EFFECT OF DEEP-FAT FRYER CLEANING PROCEDURES ON OIL LIFE AND FOOD QUALITY","authors":"A. Handel, A. N. Dumper, F. Hamouz","doi":"10.1111/J.1745-4506.1986.TB00103.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1986.TB00103.X","url":null,"abstract":"The purpose of this study was to determine how cleaning procedures for deep-fat fryers affect food quality and the useful life of frying shortenings. In one four-week trial period, oil was filtered after each meal and fryer baskets and utensils mechanically cleaned. In another four-week trial period, oil was filtered after each meal; but, in addition, fryers and utensils were cleaned daily with an alkaline agent. The additional daily alkaline cleaning improved food quality as judged by sensory evaluation. Fatty acid levels increased at a slower rate when the daily alkaline cleaning procedure was employed. Frequent cleaning of the deep-fat fryer is recommended as a way to increase the fry life of shortening and improve food quality.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1986-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125040262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
MULTI-USER ASSESSMENT OF A HOSPITAL COOK-FREEZE FOODSERVICE SYSTEM 医院烹饪-冷冻食品服务系统的多用户评估
Foodservice Research International Pub Date : 1984-12-01 DOI: 10.1111/J.1745-4506.1984.TB00061.X
A. Cardello, O. Maller, R. Kluter
{"title":"MULTI-USER ASSESSMENT OF A HOSPITAL COOK-FREEZE FOODSERVICE SYSTEM","authors":"A. Cardello, O. Maller, R. Kluter","doi":"10.1111/J.1745-4506.1984.TB00061.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1984.TB00061.X","url":null,"abstract":"A multi-user assessment approach was applied to the evaluation and comparison of a cook-freeze hospital foodservice system and a conventional cook-serve system. The approach included: (1) patient and staff evaluations of menu items served on the wards and in the hospital cafeteria, (2) patient and staff opinion surveys on various aspects of the foodservice system, (3) structured interviews of foodservice personnel concerning work load, schedules, etc., and (4) written surveys and interviews of nursing staff concerning foodservice operations on the wards. \u0000 \u0000Results of the patient and staff evaluations of menu items showed that the cook-freeze system provided better perceived serving temperatures on the wards than did the conventional cook-serve system, with only slight losses in sensory acceptance. No significant differences were found in the patient and staff general opinion surveys. Interviews with foodservice workers revealed few problems that were directly attributable to the new cook-freeze system, although problems encountered during implementation of the new system exacerbated existing problems of manpower shortages and supervisory control. The nursing staff rated the cook-freeze system as more convenient and attractive, but questioned the quality of the meals served. It was proposed that the latter problem could be corrected by a concerted effort to better inform patients and staff about the cook-freeze system, so as to dispel negative preconceptions. \u0000 \u0000Overall, the data revealed contrasting advantages and disadvantages of the cook-freeze system. It is proposed that the multi-user assessment approach be used more widely in the evaluation of hospital foodservice systems in order to ensure that systems adequately meet user criteria and established objective criteria.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1984-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"119062213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
FACTORS AFFECTING THE CHARBROILING OF STEAKS1 影响牛排炭烤的因素
Foodservice Research International Pub Date : 1984-05-01 DOI: 10.1111/J.1745-4506.1984.TB00056.X
P. E. K. Unklesbay, N. Unklesbay, M. Ellersieck
{"title":"FACTORS AFFECTING THE CHARBROILING OF STEAKS1","authors":"P. E. K. Unklesbay, N. Unklesbay, M. Ellersieck","doi":"10.1111/J.1745-4506.1984.TB00056.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1984.TB00056.X","url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1984-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117771941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
NEW DEVELOPMENTS IN ENERGY SAVING EQUIPMENT1 节能设备的新发展
Foodservice Research International Pub Date : 1900-01-01 DOI: 10.1111/J.1745-4506.1980.TB00243.X
R. Lampi
{"title":"NEW DEVELOPMENTS IN ENERGY SAVING EQUIPMENT1","authors":"R. Lampi","doi":"10.1111/J.1745-4506.1980.TB00243.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1980.TB00243.X","url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128269811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
CASE HISTORIES A BULK PACK CHILLED/FROZEN FOOD PRODUCTION SYSTEM FOR A 500‐BED HOSPITAL1 一家500张床位的医院的散装包装冷藏/冷冻食品生产系统的案例记录1
Foodservice Research International Pub Date : 1900-01-01 DOI: 10.1111/J.1745-4506.1980.TB00245.X
G. H. Carroll
{"title":"CASE HISTORIES A BULK PACK CHILLED/FROZEN FOOD PRODUCTION SYSTEM FOR A 500‐BED HOSPITAL1","authors":"G. H. Carroll","doi":"10.1111/J.1745-4506.1980.TB00245.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1980.TB00245.X","url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125316119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
TWENTYNINE PALMS: A CASE HISTORY OF SUCCESSFUL FOOD MERCHANDISING IN AN INSTITUTIONAL SETTING1 二十九棵棕榈树:制度环境下成功的食品销售案例
Foodservice Research International Pub Date : 1900-01-01 DOI: 10.1111/J.1745-4506.1980.TB00246.X
P. Brandler
{"title":"TWENTYNINE PALMS: A CASE HISTORY OF SUCCESSFUL FOOD MERCHANDISING IN AN INSTITUTIONAL SETTING1","authors":"P. Brandler","doi":"10.1111/J.1745-4506.1980.TB00246.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1980.TB00246.X","url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130455456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
REVIEWS THE SANITIZING EFFICIENCY OF DISHWASHING MACHINES 综述了洗碗机的消毒效率
Foodservice Research International Pub Date : 1900-01-01 DOI: 10.1111/J.1745-4506.1980.TB00242.X
A. P. Poledor
{"title":"REVIEWS THE SANITIZING EFFICIENCY OF DISHWASHING MACHINES","authors":"A. P. Poledor","doi":"10.1111/J.1745-4506.1980.TB00242.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1980.TB00242.X","url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134065271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
RESEARCH FOOD SNACKING AMONG COLLEGE STUDENTS 调查大学生吃零食的情况
Foodservice Research International Pub Date : 1900-01-01 DOI: 10.1111/J.1745-4506.1980.TB00240.X
M. Khan
{"title":"RESEARCH FOOD SNACKING AMONG COLLEGE STUDENTS","authors":"M. Khan","doi":"10.1111/J.1745-4506.1980.TB00240.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1980.TB00240.X","url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122121830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
MARKETING NUTRITION IN FAST FOOD OPERATIONS1 快餐经营中的营养营销
Foodservice Research International Pub Date : 1900-01-01 DOI: 10.1111/J.1745-4506.1980.TB00244.X
H. Appledorf
{"title":"MARKETING NUTRITION IN FAST FOOD OPERATIONS1","authors":"H. Appledorf","doi":"10.1111/J.1745-4506.1980.TB00244.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1980.TB00244.X","url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130190306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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