ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00055.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00056.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTPrecooked slices of beef loaf, peas and potatoes were reheated individually or together as a meal by conduction, convection or microwave radiation. At point of service, products were compared for visual appeal and other sensory qualities by 12 taste panelists during four laboratory replications of a simulated hospital cook/chill foodservice system. Time and temperature measurements of food handling as well as moisture content and Hunter Color values of experimental products were also monitored. Best food temperature control was obtained after microwave reheating. When the experimental products were reheated as meals, panelists rated the food prepared in the conduction subsystem highest for sensory quality. Although differences in moisture of slices of beef loaf individually reheated were undetected by panelists, objective measurements generally indicated that microwave reheated products had the lowest moisture content. Under full load conditions, conduction reheat is recommended to optimize visual appeal and other sensory qualities of meals served in hospital cook/chill foodservice systems.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00057.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTSensory panels were used to study the acceptability of a newly patented sun tea beverage developed by a small foodservice company. The sun tea was compared to a control tea brewed at a higher temperature and to a retail tea beverage packaged in a can using triangle tests for differences and by use of a consumer panel for acceptance. The artificial sweeteners saccharin and aspartame were compared in the sun tea by both difference and acceptance tests.Statistically significant differences were found between each pair of tea beverages. Acceptance by judges was affected by certain facts given to them between the first and second acceptance trials. Such information included form of purchase (bags versus bottles or cans) and type of sweetener in the saccharin versus aspartame comparisons.Implications for the sun tea company and for foodservice in general are discussed.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00058.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00054.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY