Unklesbay Nan
Department of Food Science and Nutrition, University of Missouri-Columbia, Columbia, Missouri 65211.
J Food Prot. 1982 Aug;45(10):984-992. doi: 10.4315/0362-028X-45.10.984.
A conceptual framework for factors affecting energy usage for heat processing in United States foodservice operations was developed and used to analyze the direction of foodservice energy research in this area. The literature was reviewed from 1930 to 1981. Most research has been related to alternate food product flows within foodservice operations and to increasing the operating efficiency of foodservice equipment. Some researchers have studied the effect of altering operating parameters upon energy expended per unit of production. Due to research cost constraints, ground beef has been a frequently studied commodity. Research using economical bentonite-water dispersions for food models during foodservice energy research was included. Activities involving the energy-modification of recipes, revealed energy savings from 11-79%. The need for research methodologies for foodservice energy research was delineated to study all variables, including microbial quality and safety, which influence energy usage during heat processing.
开发了一个影响美国食品服务运营中热处理能源使用因素的概念框架，并用于分析该领域食品服务能源研究的方向。回顾了1930年至1981年的文献。大多数研究都与食品服务运营中的替代食品产品流程以及提高食品服务设备的运营效率有关。一些研究人员研究了改变操作参数对单位产量能源消耗的影响。由于研究成本限制，碎牛肉一直是经常研究的商品。还包括在食品服务能源研究中使用经济的膨润土-水分散体作为食品模型的研究。涉及食谱能源修改的活动显示节能11%至79%。明确了食品服务能源研究对研究方法的需求，以研究所有影响热处理过程中能源使用的变量，包括微生物质量和安全性。
