Paulus K, Nowak I, Zacharias R, Bognar A
Ann Nutr Aliment. 1978;32(2-3):447-58.
Meals produced on a large scale for public feeding establishments (sterilized, quick frozen, cooled) have to be heated before they are served. Meals prepared in central kitchens are kept warm for several hours. The influence of heating and holding is explained with quick frozen meals being kept warm as examples. If quick frozen meals in multi-portion trays are heated (hot-air oven) under unfavourable conditions and up to high central temperatures, the content of the various vitamins is notably reduced. Vegetable meals also show an inferior sensorical quality. The meals should be kept warm in a way that, on the one hand, microbiological risks are avoided and that, on the other, quality changes are minimized. The higher the holding temperature, the more thermolabile ingredients are destructed. During a holding time up to 5 hours at temperatures ranging from 60 degrees C to 80 degrees C, losses to varying degrees of vitamins C, B1, B2, niacin, retinol and beta-carotin occurred in nearly all meals. A holding time of max. 3 hours seems possible if a certain detraction from the nutrition-physiological and sensorical quality is tolerated.
为公共餐饮场所大规模制作的餐食（经过消毒、速冻、冷却处理）在供应前必须加热。在中央厨房制备的餐食需保温数小时。以保温的速冻餐食为例说明加热和保温的影响。如果多份装托盘的速冻餐食在不利条件下用热风烤箱加热至较高的中心温度，各种维生素的含量会显著降低。蔬菜餐食的感官品质也会变差。餐食保温的方式应一方面避免微生物风险，另一方面将品质变化降至最低。保温温度越高，热敏性成分被破坏得越多。在60摄氏度至80摄氏度的温度下保温长达5小时期间，几乎所有餐食中维生素C、B1、B2、烟酸、视黄醇和β-胡萝卜素都有不同程度的损失。如果能容忍营养生理和感官品质有一定程度的下降，最长保温3小时似乎是可行的。
