Document Detail


Effects of packaging, equipment, and storage time on energy used for reheating beef stew.
MedLine Citation:
PMID:  1640038     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Energy used to reheat 3 kg of a standard beef stew to 74 degrees C was measured to determine (a) the benefits of a retort pouch packaging processing system that keeps food microbially safe at room temperature compared with a system that packages food in a plastic bag that requires refrigerated storage; (b) the most economical form for reheating (in bulk in bags, in bulk out of bags, or in portions); (c) the most economical equipment for reheating (convection oven, infrared oven, microwave oven, compartment steamer, or steam-jacketed kettle); and (d) the influence of storage time (7, 28, or 85 days). Energy used for reheating the retort product was 18,883.7 British thermal units (BTU) compared with 31,035.6 BTU for the plastic bag product. Reheating in portions used 6,857 BTU; reheating in bulk out of bag used 23,419 BTU; and reheating in bulk in bag used 64,247 BTU. The order of least to greatest energy use for equipment was microwave oven, 324 BTU; infrared oven, 5,406 BTU; convection oven, 11,399 BTU; steam-jacketed kettle, 30,713 BTU; and steamer, 51,412 BTU. Storage time in the plastic bag significantly (P less than .05) affected initial product temperature and the energy required for reheating; this was not true for the retort product. Our findings indicate that microwave heating, heating in portions rather than in larger quantities, refrigerated storage of 7 days instead of 28 days, and use of retort pouch products achieve the least energy cost in reheating a product such as beef stew.
Authors:
M L Cremer; K V Pizzimenti
Related Documents :
12033408 - Drinking water temperature effects on laying hens subjected to warm cyclic environments.
19093248 - Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatb...
18928298 - Stability of sterols in phytosterol-enriched milk under different heating conditions.
21813918 - Feeding strategies of a female athlete during an ultraendurance running event.
14485898 - Methods of measuring sulfur dioxide, dustfall and suspended matter in city air, and the...
20359378 - Actual use of a front-of-pack nutrition logo in the supermarket: consumers' motives in ...
Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  92     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1992 Aug 
Date Detail:
Created Date:  1992-09-03     Completed Date:  1992-09-03     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  954-8     Citation Subset:  AIM; IM    
Affiliation:
Ohio Agricultural Research and Development Center, Ohio State University, Columbus 43210-1295.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Cookery / economics*,  methods
Food Handling / methods*
Hot Temperature*
Meat Products*
Microwaves
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Prevalence of eating disorders among dietetics students: does nutrition education make a difference?
Next Document:  Nutrition and cancer prevention knowledge, beliefs, attitudes, and practices: the 1987 National Heal...