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Journal of Hospitality & Tourism Research, Vol. 8, No. 2, 1-14 (1984)
DOI: 10.1177/109634808400800202

Students Study Energy Usage for . Heat Processing Pizzas

Nan Unklesbay

Dept. of Food Science and Nutrition University of Missouri-Columbia

Linda Heyne

Dept. of Food Science and Nutrition University of Missouri-Columbia

Mark Ellersieck

Dept. of Food Science and Nutrition University of Missouri-Columbia

Undergraduate students in Food Service and Lodging Management participated in a foodservice energy research project during one semester. They determined the effect of oven paranteters upon energy consuniption during infrared and convective heating of siiyiulated pizzas. Three different oven temperatures and times were studied for infrared and convection ovens. Because of different process materials used, energy comparisons were made within each oven type, rather than between infrared and convective heating. This paper includes guidelines for the organization of suclr a project. The need for the recommended laboratory controls is illustrated by providing their research findings. To illustrate the practical application of the research findings, two scenarios are given, one for a pizza establishnrent, and one for a school foodservice operation.

Key Words: Key Words: Foodservice • Pizza • Energy • Undergraduates • Infrared • Con vection.


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