Effect of Holding Time and Temperatures on the Quality of Precooked Frozen Meals

Davis, Betty A.; Klicka, Mary V.

doi:10.21236/ada129827

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“…Attempts to heat a cooked frozen dinner and hold it at a serving temperature of 1700 for 6 to 8 hours were judged by an NRDC effort to be marginally acceptable due to the effect of time on sensory attributes. 3 In the same experiment, sandwiches accompanied by a soup or stew were held in appropriate temperature-maintaining food containers for six hours.…”

Section: Figure 2 Typical A-ration Mealmentioning

confidence: 99%

Food Service Alternatives for Meals Away from the Dining Facility

Ahern¹

1984

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SCCURITY CLASMPICATION OF THIS PAGE(1WIBi De En 10 20. Abstract (continued)-food services for personnel groups are group size and group mobility. Two food service concepts are recommended for the personnel groups surveyed. One concept recommends the establishment of a fixed facility at the duty location of the personnel group it is servicing. Two specific food service operations, the satellite dining facility and modular unit are recommended and detailed in the report as meeting the requirements of this concept. The second concept recommends the establishment of a facility to satisfy the food service needs of multitype groups. A central deli operation is specifically recommended to fulfill the second concept. Each of the food service operations is detailed in terms of menus, concept of operation, facility layout and food service equipment.i UNCLASSIFIED SECURITY CLASSIFICATION Of THIS PAGEWIef Dale Enlted) SUMMARY Certain ground personnel in the Air Force, including security police, flight-line maintenance crews, and missile maintenance crews, perform duties that often prevent them from attending meals at the dining facility. In these instances, current Air Force regulation specifies the use of a ground meal for feeding personnel. Examples of ground meals are bag lunches, hot A-ration meals, commercial frozen dinners, and foil packs. A ground meal has been found to be an unacceptable substitute for a dining facility meal. PREFACE During FY 82 and 83, the Directorate for Systems Analysis and Concept Development (DSACD) of the US Army Natick Research and Development Center evaluated new methods of providing meals to Air Force personnel away from the dining facility. This 0&MA service requirement was conducted under Production Engineering in support of the DoD Food Program P728012.19. The author would like to acknowledge Mr. Harry Kirejczyk for his direction and advice during the developmental stages of the alternative systems, Ms. Donna Howard for her research and technical assistance, Mrs. Cheryl Stoops and Mrs. Marilyn Gerwaski for their word processing and secretarial skills, Ms. Marcia Lightbody for her editorial assistance, Major Joel Rutledge for his help in coordinating the data collection, Mr. George Turk for his effort in developing equipment descriptions and layouts, Dr. D. Paul Leitch for his guidance and support, and Mr. Philip Brandler, who, in his capacity as Director, DSACD, supported all phases of the project.

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Section: Figure 2 Typical A-ration Mealmentioning

confidence: 99%

Food Service Alternatives for Meals Away from the Dining Facility

Ahern¹

1984

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Effect of Holding Time and Temperatures on the Quality of Precooked Frozen Meals

Cited by 1 publication

References 0 publications

Food Service Alternatives for Meals Away from the Dining Facility

Food Service Alternatives for Meals Away from the Dining Facility

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