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Cook/Chill Foodservice Systems with Conduction, Convection and Microwave Reheat Subsystems. Nutrient Retention in Beef Loaf, Potatoes and Peas
Author(s) -
DAHLSAWYER C. A.,
JEN J. J.,
HUANG P. D.
Publication year - 1982
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.1365-2621.1982.tb07625.x
Subject(s) - nutrient , food science , chemistry , ascorbic acid , convection , zoology , biology , meteorology , physics , organic chemistry
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.