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Pubmed for Handhelds
PUBMED FOR HANDHELDS
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Title: Percent retention of vitamin C in whipped potatoes after pre-service holding. Author: Snyder PO, Matthews ME. Journal: J Am Diet Assoc; 1983 Oct; 83(4):454-8. PubMed ID: 6619461. Abstract: Pre-service holding is an important but neglected process step within the conventional food service systems. Dehydrated potatoes (50 one-half-cup servings) were reconstituted, mixed, transferred to a pan, covered, weighed, and placed into a pre-service holding unit for 60 min. at 82 degrees C (179 degrees F) with a 50% RH. Although temperature and time were constantly monitored, statistically significant differences were found for temperatures in both the product and the equipment . Samples of whipped potatoes analyzed for vitamin C were significantly different among the five trials of the experiment, but no differences were found among the three areas in the pan. The mean loss of 36.2% vitamin C under controlled conditions in the laboratory suggests that losses that occur under daily operating conditions in a food service can be much more severe.[Abstract] [Full Text] [Related] [New Search]