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TEMPERATURES OF SPAGHETTI AFTER HEATING IN CONVECTION OVENS AT SERVICE LOCATIONS IN A COMMISARY FOODSERVICE SYSTEM
Author(s) -
CREMER MARION L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15233.x
Subject(s) - convection , food service , environmental science , food science , position (finance) , zoology , chemistry , meteorology , biology , business , physics , marketing , finance
Effects of equipment model and position of food were examined to determine temperature variability and factors influencing temperature of spaghetti heated in convection ovens in a commissary foodservice system. Significant (P < 0.01) differences in temperature were found as food was heated in four models and 12 positions. Factors which appeared to have effect on temperature included oven thermostatic setting, oven power rating, location of heating elements, number of meals heated, number of fans, and the presence of an oven floor. Temperature variability existed and was related to model of oven and position of food. This appeared to be influenced by factors of equipment engineering and use which must be improved if ovens of this type are to be effectively utilized.