Program Web Address
www.nccu.edu
Abstract
The Meals on Wheels (MOW) program is designed to help combat hunger in persons needing assistance. MOW has a duty not only to provide food but also to ensure that it reaches eligible clients safely. Given the population that MOW serves, transporting food safely takes on increased importance. This experiment focused on the major food safety issue of maintaining temperature integrity through the use of transport containers. For containers that did not contain electric heating elements, several factors influenced how fast the food temperature fell. Those factors included the U-value and size of the container as well as how many meals were in the container. As predicted, the smaller the U-value, the longer it took the temperature to fall. Larger containers did better at maintaining food temperatures, provided they were fully loaded. In general, fully loaded small and medium containers were better at maintaining food temperatures than larger containers loaded with the same number of meals.
Recommended Citation
Thomas, Lionel Jr.; Nelson, Douglas C.; Almanza, Barbara A.; and Binkely, Margaret
(2009)
"The Use of Thermal Capacity in Measuring the Effectiveness of Meals on Wheels Transport Containers,"
Hospitality Review: Vol. 27:
Iss.
1, Article 6.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol27/iss1/6
