ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Major food processing and marketing modes were examined in terms of their relative energy intensiveness in order to quantify the differences which exist among them. Detailed energy accounting was executed from point of harvest to point of consumption, using available industry data, direct experimentation, and theoretical engineering analysis for ten potato product models: fresh, flake-dried, microwavedried, granulated, spray-dried, freeze-dried, canned, retort-pouched, refrigerated, and frozen. Total energy for a finished 4-oz serving of mashed potatoes was found to range from a low of about 1950 Btu for fresh to a high of 6950 Btu for frozen, with dehydrated models ranging from 2200 Btu for flaked to 5860 Btu for freeze dried. The broad differences between modes suggest a need for inclusion of energy accounting in decision making for food product development, processing, marketing and preparation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12599.x
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