Fast food

Large quantities of fat are used from the fast food industry these fats may have dissolved plastics from restaurant wrappers which can restrict spray no22le orifices as the fats cool duting sprayiag on pet foods (see Fats and fatty oils). 

The mote general food processing appHcations requite data on dielectric and thermal properties (139). Considerable effort has been expended by food companies in the design of food for the microwave oven. These principles have been reviewed (140). The microwave oven at 2450 MH2, used for reheating, cooking, and thawing foods, may also be used for drying (qv), eg, flowers or food materials (141). Commercial microwave ovens ate used extensively in restaurants and fast-food estabUshments. 

Attempts have been made to use cold-set adhesives in the cormgating operation, such as poly(vinyl acetate) and modified, precooked starch formulations, but these have not achieved any appreciable degree of commercial acceptance (20). The use of a polyethylene film appHed to the inside surface of the linerboard facing, which serves as a hot-melt cormgator adhesive, has achieved some commercial usage. However, its use is limited to the small, specialty product niche of fast-food hamburger cartons (see Olefin polymers, polyethylene). 

This stability is important to plastics longterm performance. However, for some applications only short-term performance is desired before the product is discarded, as in the fast-food and packaging markets. In such cases it is considered advantageous for discarded plastic to degrade when exposed to microbes. There thus exists a requirement to develop or modify plastics possessing the properties required for their service life, but with the capability of degrading in a timely... 

Soft drinks are among the most recognized products of Western culture. Beginning as tonics for fatigue (and anything else that might be the matter with a patient), n they have evolved into sweet bubbly accompaniments to hamburgers, fries, and other fast foods. 

Figure 1.10 Aldehydic regions of 400 MHz H-NMR spectra of unheated (a) and repeatedly used samples (b) of culinary frying oil obtained from a fast-food/take-away establishment. A total of 0.30 ml of each sample was diluted to a final volume of 0.90 ml with C HCls. High levels of n-alkanals, trans-2-alkenals and alka-2,4-dienals are detectable in spectrum (b).

Usually has a donut and large coffee in the mornings, fast-food "value meal" for lunch, and a diner meal for supper (meat and two vegetables)... 

Works as an auto mechanic. Drinks alcohol frequently, and smokes 1 pack of cigarettes daily. Patient also does no exercise and states that he eats fast food daily. He is married with twin... 

Foamed polystyrene sheet is thermoformed into single use plates, insulated cups, fast food clam shell packages, and take home containers. 

The average person should consume 15 calories per pound of body weight each day. For example, a 130-pound person should consume 1,950 calories each day (15 calories/pound x 130 lbs = 1,950 calories). Approximately 30% of those calories should come from fat (1,950 calories x 0.30 = 585 calories/day). To illustrate the huge number of calories contained in the energy-dense fast food that is conveniently available, let s consider a standard meal from a popular fast-food chain3 ... 

Figure 2.4 Morgan Spurlock, director, producer, and star of the documentary film Super Size Me demonstrated the risks of eating large portions of high-fat, high-calorie foods. Spurlock consumed only McDonald s fast food for one month. During this time, Spurlock gained a significant amount of weight and developed health problems.

Fresh-cut fruits and vegetables are products that are partially prepared so that no additional preparation is necessary for their use (Ayala-Zavala and others 2008a). They are prepared for restaurants, fast food outlets, and retail markets. Fresh-cut is also defined as any fruit or vegetable or combination that has been trimmed, peeled, washed, and cut into 100% useable product that is then bagged or prepackaged and remains in a fresh state (Lamikanra 2002). 

Shibata [4.20] described the freeze drying of boiled rice as a method to produce convert food (fast food). The paper is quoted as the advantages of food freeze drying are mmarized within it Structure and taste of the boiled food can be restored in approx. 3 in by adding hot water of +80 °C, and the dried product can be stored well. 

Studies have shown that it s not that simple. In one, registered dieticians couldn t come up with accurate estimates of the calories found in (30) certain fast foods. Who would have guessed that a milk shake, which sounds pretty healthy (it does contain milk, after all) has more calories than three McDonald s cheeseburgers Or that one chain s chicken breast sandwich, another better-sounding alternative to a burger, contains more than half a day s calories and twice the recommended daily (33) amount of sodium Even a fast-food coffee drink, without a doughnut to go with it, has almost half the calories needed in a day. 

The restaurant industry isn t happy about the new bill. Arguments against it include the fact that diet alone is not the reason for America s obesity epidemic. A lack of adequate exercise is also to blame. In addi-(40) tion, many fast food chains already post nutritional information on their websites, or on posters located in their restaurants. 

What is behind this trend Supersized portions, cheap fast food, and soft drinks combined with a sedentary lifestyle of TV watching or (25) Internet surfing have most likely... 

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