Abstract
A conceptual framework for factors affecting energy usage for heat processing in United States foodservice operations was developed and used to analyze the direction of foodservice energy research in this area. The literature was reviewed from 1930 to 1981. Most research has been related to alternate food product flows within foodservice operations and to increasing the operating efficiency of foodservice equipment. Some researchers have studied the effect of altering operating parameters upon energy expended per unit of production. Due to research cost constraints, ground beef has been a frequently studied commodity. Research using economical bentonite-water dispersions for food models during foodservice energy research was included. Activities involving the energy-modification of recipes, revealed energy savings from 11–79%. The need for research methodologies for foodservice energy research was delineated to study all variables, including microbial quality and safety, which influence energy usage during heat processing.
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