Unklesbay N F, Unklesbay K B, Henderson J M
Food Science and Nutrition, College of Agriculture, and Bioengineering and Advanced Automation Program, College of Engineering, University of Missouri-Columbia, Columbia, Missouri 65211.
J Food Prot. 1980 Oct;43(10):789-794. doi: 10.4315/0362-028X-43.10.789.
Bentonite-water dispersions were used to simulate 10 menu items heat processed to various degrees of doneness in a foodservice infrared conveyorized oven. Bentonite is an absorptive and colloidal clay with several industrial uses, including simulation of heat transfer mechanisms within the canning industry. Ratios of bentonite to water ranging from 60-78.5% were used and several trends were revealed. First, differences in evaporation losses between the menu items and the bentonite models were least when steaks were simulated to a medium stage of doneness (40-41 C). Second, the mean product yields for the bentonite models tended to be greater than for the menu items, largely because drip loss was not stimulated. Third, when energy usage was monitored during heat processing of three kinds of steak menu items and bentonite models, no significant differences in energy usage were revealed between the menu items and the models. A potential use for models of bentonite-water dispersions during energy studies of foodservice heating equipment was identified.
