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K Unklesbay

Publications and source records attributed to K Unklesbay.

8 recordsLinked to original sources
PubMed1983

Bentonite-water dispersions--an effective dietetic research tool.

Quiche were heat processed in a food service convection oven in four different oven load sizes (4, 8, 12, and 16 quiche) to determine evaporation losses and energy usage. The experiment was repeated using models made from bentonite to simulate quiche. Bentonite-water dispersions, prepared with 82.7% distilled water and 17.3% dry bentonite powder by weight, were shaped into standardized models. On a per quiche basis, no differences in energy consumption were revealed for any load. Savings in research costs for both food and labor were documented. Recommendations are made as to how administrative dietitians might use the data.

Bentonite↗
PubMed1982

Energy usage for food service infrared heat processing of egg sandwich loaf.

Simulating volume demand within hospital food service departments, infrared heat processing conditions were used to heat two similar protein menu items to determine both energy consumption required for heat processing and energy/nutrient rations. A larger, conveyorized infrared oven (CTX-70) and a smaller, infrared unit (Krups 2002) were used to heat process varying sizes of oven loads which ranged from one to 36 slices. Although no significant differences were found for product yield after 12, 24 and 36 slices were heat processed in the CTX-70, the energy usage was significantly different: 637, 798 and 1005 watt hours/load were consumed, respectively. In the Krups 2002, a load of one slice had greater heat processing losses than either two or four slices. Energy consumption was 39, 47 and 50 watt hours/load to heat process one, two and four slices in the Krups 2002, respectively. Significantly more energy was used to heat process turkey-ham than egg sandwich loaf in the Krups 2002. The potential use of energy/nutrient rations by dietitians was discussed.

Conservation of Energy Resources↗
PubMed1980

Food service equipment and energy costs.

Guidelines are presented to help food service administrators make sound decisions on when and how to replace their food production equipment with more energy-efficient models.

Conservation of Energy Resources↗
PubMed1980

Energy-modification of standardized quantity recipes.

Energy savings as high as 57 per cent were identified for three quantity recipes. Opportunities for reducing energy consumption through energy modification appear numerous. However, to contribute substantially to energy conservation, practicing dietitians should begin these efforts immediately. Coordinated research studies with flavor analysts are required. Verification of energy modification results by use of energy accounting techniques is recommended. Eventually, all standardized quantity cookbooks should be reviewed to ensure that each recipe is prepared with minimal energy expenditures.

Conservation of Energy Resources↗
PubMed1978

Energy expended in alternate foodservice systems for chicken menu items.

Preliminary data from the application of an energy accounting model were given for various chicken entrees served in four types of foodservice systems. Comparisons among the data indicated large variations in BTUs expended per weight of chicken menu item processed for service. Based on the preliminary data analysis, several implications were made as to how the application of this energy-accounting model can be used to identify areas in which energy can be used more effectively. Recommendations were made for applying this model on a wide scale, so that statistical comparisons can be made among alternate foodservice systems.

Accounting↗