Sage Journals: Discover world-class research

Abstract

Undergraduate students in Food Service and Lodging Management participated in a foodservice energy research project during one semester. They determined the effect of oven paranteters upon energy consuniption during infrared and convective heating of siiyiulated pizzas. Three different oven temperatures and times were studied for infrared and convection ovens. Because of different process materials used, energy comparisons were made within each oven type, rather than between infrared and convective heating. This paper includes guidelines for the organization of suclr a project. The need for the recommended laboratory controls is illustrated by providing their research findings. To illustrate the practical application of the research findings, two scenarios are given, one for a pizza establishnrent, and one for a school foodservice operation.

Keywords

Key Words: Foodservice Pizza Energy Undergraduates Infrared Con vection.

Get full access to this article

View all access options for this article.

References

Goodnight, James H. , John P. Sall , and William H. Blair 1979 "The GLM Procedure." In A User's Guide to SAS79:237.263. Raleigh, N.C.: SAS Institute, Inc.

Matthews, Ruth H. 1976 "Guidelines for determining and reporting food yields." Journal of the American Dietetic Association, 69(4):396-399.

Neter, John and William Wasserman 1974 Applied Linear Statistical Models, Homewood, IL:Richard B. Irwin, Inc.

Niekamp, Ann , Nan Unklesbay, Kenneth Unklesbay , and Mark Ellersieck 1983 "Bentonite-water dispersions--an effective dietetic research tool." Journal of the American Dietetic Association, 82(5):516-520.

Pearce, S.C. 1952 "Some new designs of Latin square type." Journal of Royal Statistical Society, 14:101.

Unklesbay, Nan and Kenneth Unklesbay 1982 Energy Management in Foodservice , Westport, CT: AVI Publishing Company .

Unklesbay, Nan , Kenneth Unklesbay, David Buergler , and Mark Ellersieck 1982 "Energy usage for convective heat processing of sausage patties." School Foodservice Research Review, 6(1):14-19.

Unklesbay, Nan , Mark Ellersieck , and Judy Grandcolas 1983 "Effect of infrared heating on lysine in pizza shells: an energy-nutrient tradeoff." School Foodservice Research Review, 7(2):106-111.

U.S.D.O.E. 1983 Short term energy outlook. Washington, D.C.:U.S. Department of Energy, DOE/E1A-0202(83/3Q).

Students Study Energy Usage for . Heat Processing Pizzas

Abstract

Keywords

Get full access to this article

References