Document Detail

Influence of heating and keeping warm on the quality of meals.
MedLine Citation:
PMID:  707925     Owner:  NLM     Status:  MEDLINE    
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.
K Paulus; I Nowak; R Zacharias; A Bognar
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Annales de la nutrition et de l'alimentation     Volume:  32     ISSN:  0003-4037     ISO Abbreviation:  Ann Nutr Aliment     Publication Date:  1978  
Date Detail:
Created Date:  1978-12-20     Completed Date:  1978-12-20     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0372653     Medline TA:  Ann Nutr Aliment     Country:  FRANCE    
Other Details:
Languages:  eng     Pagination:  447-58     Citation Subset:  IM    
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MeSH Terms
Food Handling*
Frozen Foods
Hot Temperature
Nutritive Value*

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

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