Program Web Address
www.cfs.purdue.edu/HTM
Abstract
Humidifying the air inside a hot holding cabinet can greatly extend the holding time for hot foods by retarding the quality degradation of the food due to moisture loss. Not all cabinets are equally effective in maintaining temperature and humidity. A rudimentary understanding of how heat and moisture are transferred to the food will help operators select the cabinet that best meets operation’s needs. The authors address what works and why.
Recommended Citation
Nelson, Douglas C.; Almanza, Barbara A.; and Elsworth, Jeffery D.
(2001)
"Extending Holding Time for Hot Foods,"
Hospitality Review: Vol. 19:
Iss.
2, Article 8.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol19/iss2/8
