Niekamp A A, Unklesbay N, Unklesbay K, Ellersieck M
J Am Diet Assoc. 1983 May;82(5):516-20.
Quiche were heat processed in a food service convection oven in four different oven load sizes (4, 8, 12, and 16 quiche) to determine evaporation losses and energy usage. The experiment was repeated using models made from bentonite to simulate quiche. Bentonite-water dispersions, prepared with 82.7% distilled water and 17.3% dry bentonite powder by weight, were shaped into standardized models. On a per quiche basis, no differences in energy consumption were revealed for any load. Savings in research costs for both food and labor were documented. Recommendations are made as to how administrative dietitians might use the data.
乳蛋饼在食品服务对流烤箱中以四种不同的烤箱装载量（4个、8个、12个和16个乳蛋饼）进行热处理，以确定蒸发损失和能源使用情况。使用由膨润土制成的模型模拟乳蛋饼，重复该实验。将按重量计含有82.7%蒸馏水和17.3%干膨润土粉末制备的膨润土-水分散体成型为标准化模型。基于每个乳蛋饼，未发现任何装载量的能源消耗存在差异。记录了食品和劳动力方面研究成本的节省情况。针对行政营养师如何使用这些数据提出了建议。
