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An analysis of the supply determination process of vegetable canners with special emphasis on raw product contractingJesse, Edward V. January 1970 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Mortality of Wisconsin canning firmsGunnelson, Jerald Alan. January 1964 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1964. / eContent provider-neutral record in process. Description based on print version record. Bibliography: 2 l. at end.
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Marketing Chinese canned soup in Hong Kong and Vancouver.January 1991 (has links)
by Lee Cheung-lun, Catus, So Wai-piu, Raymond. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / ACKNOWLEDGEMENT --- p.ii / ABSTRACT --- p.iii / TABLE OF CONTENTS --- p.iv / CHAPTER / Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1 / Motivation For This Study --- p.1 / Study Objectives --- p.2 / What Is Chinese Soup? --- p.3 / What Kind Of Chinese Soup To Prepare --- p.5 / Research Output --- p.7 / Hong Kong Canned Soup Market --- p.8 / Vancouver --- p.11 / Canada: An Introduction --- p.11 / British Columbia --- p.12 / Demographics Of Chinese In Vancouver --- p.13 / Lifestyles Of Chinese In Vancouver --- p.16 / The Chinese Diet --- p.18 / Food Availability In Vancouver --- p.18 / Chapter II. --- LITERATURE REVIEW --- p.22 / The Role Of Soup In The Chinese Family Meal --- p.22 / Traditional Chinese Food Concepts --- p.23 / Cold-Hot Classification --- p.24 / All Foods Are Medicinal --- p.24 / Body Base --- p.25 / The Principles Of Soup Preparation And The Importance of Soup To Hong Kong People --- p.26 / Acceptance Of Traditional Food Concepts In Overseas Chinese Communities --- p.27 / Bibliography --- p.30 / Chapter III. --- METHODOLOGY --- p.31 / Chapter IV. --- SURVEY FINDINGS --- p.34 / Demographics --- p.34 / Survey Findings : Hong Kong --- p.37 / Summary Of Findings : Hong Kong --- p.64 / Survey Findings : Vancouver --- p.66 / Summary Of Findings : Vancouver --- p.92 / Comparison Of Findings In Hong Kong And Vancouver --- p.94 / Chapter V. --- RECOMMENDATIONS --- p.96 / Hong Kong And Vancouver --- p.96 / Product --- p.98 / Price --- p.99 / Place --- p.100 / Packaging --- p.101 / Promotion --- p.101 / Advertising --- p.103 / APPENDIX --- p.105
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An economic study of the production of canning crops in New York ...Norton, L. J. January 1900 (has links)
Thesis (Ph. D.)--Cornell University, 1921. / "Published as Bulletin 412 by the Cornell university agricultural experiment station, Ithaca, N.Y., December, 1922."
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The aftermath of the bracero a study of the economic impact on the agricultural hired labor market of Michigan from the termination of Public Law 78 /Mason, John Dancer. January 1969 (has links)
Thesis (Ph. D.)--Michigan State University. Dept. of Economics, 1969. / Includes bibliographical references (leaves 243-257).
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Vegetable canning process wastesRambo, Richard Scott, January 1968 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1968. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 58-62).
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Community canning centers : a project evaluation from an organizational and economic perspectiveKlein, Stephen Alexander January 1977 (has links)
Thesis. 1977. M.C.P.--Massachusetts Institute of Technology. Dept. of Urban Studies and Planning. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND ROTCH. / Bibliography : leaf 75. / by Stephen Klein. / M.C.P.
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Gestion d'information sur les procédés thermiques par base de donnéesGagnon, Bertrand. January 1986 (has links)
No description available.
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A study of the present method of labeling certain canned foods from the standpoint of the consumer-buyerGoetz, Helen Esther 30 July 1932 (has links)
Graduation date: 1933
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Quality enhancement of canned late-run chum salmon (Oncorhynchus keta)Collins, Lindley Simeon January 1989 (has links)
In this study, a number of experiments were undertaken to investigate possible methods for effective improvement of the texture and flavour of canned late-run chum salmon. These included removal of the skin and bones from the fish, processing of the boneless-skinless steaks in retort pouches, brine treatment using two washes with an 8% salt solution for one hour each time, and a precanning treatment in which the boneless-skinless steaks were soaked in a solution of 10% tripolyphosphate and 2% brine for two minutes. Only fish of advanced sexual maturity were used.
The canned salmon was steam processed at 120°C for 65 minutes in an FMC laboratory retort. This was based on a known commercial process for 307 x 115 cans. Heat penetration studies were carried out to design the process schedules for the pouched samples. It was found that the pouched product required 48% less thermal processing time than the canned product to achieve similar lethality.
Sensory results showed that the removal of the skin and bones did not produce any significant improvement in the flavour and acceptability of the fish. There was no significant difference between the polyphosphate/brine samples and the untreated (control) samples for all attributes tested. The brine
treatment also did not improve the texture of the samples. However, there was less detection of late-run flavour in the brine treated samples when compared to the control. Comments offered by panelists described these samples as having a salty/briny flavour.
Pouched samples had a firmer, drier and more fibrous texture than the canned product. They also scored better in terms of late-run flavour. Acceptance of the fish however was only moderate. As a consequence, although this study demonstrated an improvement in the texture and flavour of the pouched late-run chum in comparison to the canned product, it was concluded that a more acceptable pouched product could probably be obtained by using late-run salmon of less advanced sexual maturity.
Results of linear regression analysis showed that significant relationships were obtained between sensory firmness, fibrousness and chewiness and instrumental hardness, maximum slope and chewiness. However, none of the sensory parameters were well predicted by the instrumental results. / Land and Food Systems, Faculty of / Graduate
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