Cook/Chill Foodservice Systems with Conduction, Convection and Microwave Reheat Subsystems. Nutrient Retention in Beef Loaf, Potatoes and Peas

Percent thiamin in beef loaf and peas and percent ascorbic acid in potatoes were determined at all process stages in a simulated hospital cook/chill foodservice system. Retention of nutrients in experimental products after reheating by conduction, convection and microwave radiation was compared. Points in food product flow causing largest nutrient losses were: beef loaf, precooking; peas, reheating; and potatoes, 24‐hr chilled storage. Statistical analyses indicated no significant difference in nutrient retention of experimental products due to method of reheating.