Percent retention of vitamin C in whipped potatoes after pre-service holding.
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.
D001205:Ascorbic Acid / Q000032:analysis*; D003296:Cooking; D005511:Food Handling; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D013997:Time Factors; D014675:Vegetables / Q000032:analysis*; D014867:Water / Q000032:analysis
D014867:Water; D001205:Ascorbic Acid