Bentonite-water dispersions--an effective dietetic research tool

Quiche were heat processed in a food service convection oven in four different oven load sizes (4, 8, 12, and 16 quiche) to determine evaporation losses and energy usage. The experiment was repeated using models made from bentonite to simulate quiche. Bentonite-water dispersions, prepared with 82.7% distilled water and 17.3% dry bentonite powder by weight, were shaped into standardized models. On a per quiche basis, no differences in energy consumption were revealed for any load. Savings in research costs for both food and labor were documented. Recommendations are made as to how administrative dietitians might use the data.