This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Snyder, P.O. Articles by Matthews, M.E. Search for Related Content Social Bookmarking                   What's this?

Monitoring Losses in Menu Items During Foodservice Processing

Dept. of Food Science University of Wisconsin-Madison

J.P. Norback

Dept. of Food Science University of Wisconsin-Madison

M.E. Matthews

Dept. of Food Science University of Wisconsin-Madison

Methods to monitor losses in menu items are becoming increasingly more important to all foodservice managers. A mathematical model was developed that uses matrices to describe amounts of product losses for a single step or a sequence of steps in foodservice processing. This paper reports a pilot study undertaken to apply the mathematical model to monitor losses of whipped potatoes throughout all stages (heating, mixing, transfer of product and pre-service holding for a 1 hr. period) of food product flow as would occur in a conventional foodservice system. The model was used to estimate losses of water, solids and vitamin C. Losses in the ex perimental product were greatest for the third process step-tranfer of product, and least following pre-service holding. Such a managerial approach would be useful to the foodservice industry in documenting and minimizing losses.

Key Words: Key Words: Foodservice processing • Perfect technology • Actual technology • Total losses • Controllable losses.

CiteULike    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?