Food Service Technology最新文献

A neural networks (NN) model was trained and validated using experimental data on roasting times and weight losses from beef joints. Mathematical and response surface (RS) models were also developed. Predicted results from NN and RS models were almost identical and better than the mathematical model. Using the trained NN and RS models, the effects of air temperature, dimension, weight of beef joint, its initial temperature on roasting time, and weight loss were investigated. An increase in air or initial beef temperature decreased roasting time but increased weight loss. For larger beef joints, both roasting time and weight loss increased significantly. Critical ratios of beef radius to length where roasting time and weight loss reached maximum values were found to be 0.45 using both NN and RS models for roasting time and 0.55 (NN model) or 0.6 (RS model) for weight loss. To improve productivity and reduce weight loss, small beef joints are recommended and beef joints with the critical ratios should be avoided.

Musa species (banana, cooking banana and plantain) were bought from a market in Umuahia Abia State, Nigeria. Samples were chemically analysed and subsequently used in wine production by conventional methods of must preparation, filtration, primary and secondary fermentation (with baker’s yeast as inoculum), pasteurization and bottling. Physical–chemical properties and microbial content were monitored during the process. Sensory characteristics of the Musa wines were evaluated. The Musa species were found to have a fermentable sugar level of 18.81–23.57%. The wines produced showed an alcohol content of 9.96–11.25, brix (scale of densities used in the sugar industry) level 8.00–8.15, ash 0.32–0.45, and titratable acidity 1.00–1.108. Sensory evaluation indicated a significant difference in taste, colour and general acceptability at P < 0.05 among the wines. Potential opportunities exist to develop and produce local fruit wines for consumption by both the domestic market and tourists.

This paper presents the background thinking, needs identification, technology, and user issues that have led to the creation of a self-authoring system for conjoint measurement appropriate to the food service industry. Self-authoring systems allow the user to create the study, deploy it on the Internet, and collect the data, without the help of a professional researcher or programming expert. The technology uses conjoint measurement, and is embodied in an Internet ASP system (application service provider) called IdeaMap^®.Net. The technology empowers the user to do conjoint analysis studies rapidly and cost-effectively, and to solicit new ideas from the same respondents who participate. This paper demonstrates IdeaMap^®.Net for food service issues, but the applications transcend particular issues and problems, finding applicability in a broad range of topics.

Two experiments were carried out to evaluate the effect of serving temperature on the pleasantness of microwave heated ready meals and meal components. Serving temperature clearly affected sensory attributes and the pleasantness of the meal components. However, while instrumental measurements had indicated large differences in temperatures between two microwave heated ready meals with different arrangement of meal components, the consumer panel perceived only small differences in some sensory attributes. Regardless of temperature differences, the overall pleasantness of the two microwave heated meals was judged to be similar. We concluded that serving temperature is critical for the pleasantness of food but, to the extent that it varied in microwave heating, it did not have a major impact on the overall pleasantness of the meal. Possibly in long-term use, very uneven temperature distribution may become a nuisance and therefore, the arrangement of meal components with a more uniform temperature distribution is recommended.

This study aimed to determine the effects of different cooking methods on white, milled rice. Two methods were evaluated (the Excess, or American method, and the Pilaf method, also known as the Oriental, or calculated-water method), which are commonly used, both domestically and in the catering industry. The effects of the two cooking methods were assessed on four varieties of rice, American Long Grain, American Long Grain Easy Cook, Basmati, and Thai Jasmine rice. The study used sensory evaluation techniques and terminology previously used in the field of rice research. The aim of the study was to assess potential differences in sensory attributes and overall acceptability. Affective testing techniques (hedonic and relative-to-ideal scales) were used to measure consumer preference. A consumer questionnaire also investigated the effects of rice eating, buying and cooking behaviour on the preferred cooking method. The subjects taking part in the study were taken from a typical student population at Bournemouth University. In general, the Pilaf method resulted in rice products that were stickier, firmer and drier in texture, with a more acceptable flavour. Overall acceptability and preference for the Pilaf method was higher, except in the case of Basmati rice. Models of acceptability accounted for up to half the variation so sensory attributes could not be used to predict the acceptability of rice products reliably.

Interviews with first time restaurant customers showed that all informants approached the new situation with great apprehension. They dealt with the resulting situational stress in different ways: by going in a group, or with a friend who had already been to the restaurant, by ascribing various feelings and motivations to other diners, by claiming ownership of specific features, and by editing out or ‘laughing off’ negative aspects of the experience. This study confirms and complements the findings of other studies, especially those concerned with customer expectations, perceived reliability and the interpersonal skills of service staff. Restaurant customers' perceptions may be explained in terms of territorial and group behaviour, as eating out occurs on another's territory, but at the same time a nonantagonistic social framework is required for the experience to be enjoyable. Implications for restaurant marketing are that customer groups should be targeted rather than individuals, greater reliance should be placed upon word of mouth and friends taking friends, and more consideration should be paid to the ‘messages’ emitted by restaurant exteriors, in order to render them less threatening.