Energy use and management in production of entrees in hospital food service systems
Extract: Energy required for process stages of production of beef loaves was determined for 5 simulated hospital food service systems. Three were on-premise systems: conventional, cook/chill, and cook/freeze. Two were assembly/serve systems: thaw/heat/serve and heat/serve. Meters were used to monito...
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| Veröffentlicht in: | Journal of the American Dietetic Association 1982-08, Vol.81 (2), p.145-151 |
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| container_title | Journal of the American Dietetic Association |
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| creator | McProud, L.M David, B.D |
| description | Extract: Energy required for process stages of production of beef loaves was determined for 5 simulated hospital food service systems. Three were on-premise systems: conventional, cook/chill, and cook/freeze. Two were assembly/serve systems: thaw/heat/serve and heat/serve. Meters were used to monitor actual energy, and apportioned energy was based on percentage usable equipment space occupied by the beef loaves. Theoretical energy was calculated on the basis of temperature change, product mass, and heat capacity. The cook/chill and cook/freeze systems required more energy than the conventional system; results varied according to measure used. (author) |
| doi_str_mv | 10.1016/S0002-8223(21)38757-0 |
| format | Article |
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| ispartof | Journal of the American Dietetic Association, 1982-08, Vol.81 (2), p.145-151 |
| issn | 0002-8223 1878-3570 |
| language | eng |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals beef bioenergy Cattle Conservation of Energy Resources - methods Conservation of Natural Resources - methods Electricity - economics energy conservation energy resources Food Handling - economics Food Preservation - economics food production food service food service management Food Service, Hospital - economics Fossil Fuels Frozen Foods hospital food service Meat - economics Microwaves natural resources Refrigeration - economics Thermodynamics |
| title | Energy use and management in production of entrees in hospital food service systems |
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