Biomedical subjects

N F Unklesbay

Publications and source records attributed to N F Unklesbay.

3 recordsLinked to original sources

PubMed1988

Bentonite models simulate turkey rolls during convective heating.

A research strategy is presented to illustrate phases involved in developing a food model to simulate a food product. Such models can be used to reduce expenses involved in studying energy consumed during heat processing. Bentonite-glycerol-water dispersions were prepared to simulate raw turkey rolls when processed at 105 degrees and 135 degrees C (220 degrees and 275 degrees F) in oven loads of two, four, and six rolls in an electric convection oven. Total processing losses were similar for the models and the turkey rolls. When expressed as watt-hours per kilogram, energy consumption for the turkey and models was not significantly different at each oven temperature and load.

Animals↗

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↗

PubMed1977

Organizational decisions for food procurement in hospitals.

Effective food procurement is an important foodservice management function and has been established as a complex managerial process facilitated through organizational decision-making. Although the importance of decisions made by dietetic professionals responsible for food purchasing is currently increasing because of world and national concerns, the findings of this survey revealed a gap between theory and practice of food procurement. Some trends were revealed concerning the academic preparation for food procurement in the curricula of various educational programs. Entry-level competencies in buying food need to be defined. To educate students to be competent in food procurement decisions, effective planning and working relationships among administrative personnel in hospital foodservice operations and college and university educators are necessary. The twenty criteria for effective food purchasing and the associated specific practices provide a basic approach for such effective planning and working relationships.

Dietetics↗