Graduation date: 1958

British Columbia's salmon industry is currently one of the province's major sources of income. Its development from a primitive fishery to a highly organized industrial operation has had many phases, one of the most significant occuring in the late 19th and early 20th centuries. In this period several technological developments freed the industry from expensive and unreliable manual labour and laid the basis for the modern industry's organization. This study investigates the innovations made in fishing, packing, and canning machinery and shows how intimately related these developments were to each other. A central point in this thesis is the argument that the industry's development at this time was not due to the introduction of a major invention (the "great man" theory applied to machines) but rather to a series of interlocking, mutually supporting innovations which tended to occur in clusters. Another point is that these innovations were called forth by chronic labour shortages which afflicted the province in its early history. Some space is also given to the effects of technology on the workers and canners of the period. Whenever possible primary source material has been used, including company records, letters and other papers of the early canners, early newspaper and periodical accounts, government reports and regulations of the time, and interviews with pioneers of the fishing industry. Secondary sources have, as much as possible, been restricted to clarification or supplementation of the original material. / Arts, Faculty of / History, Department of / Graduate

No description available.

No description available.

The primary purpose of the study was to identify the demand for processed salmon from the West Coast. The basic approach in the demand analysis was to identify those variables that determine the supply and demand for processed salmon. An econometric model was established containing the supply and demand equations from which estimates for the parameters in each equation were obtained. The main source of data for salmon was obtained from publications printed by the Bureau of Commercial Fisheries, and the Pacific Fisherman. Ordinary least squares using the wholesale price as the dependent variable in the demand equation was the principal method of analysis. Coefficients for the demand expressed flexibilities with respect to the price. Price flexibilities calculated at the mean values for all processed salmon indicated that a ten percent increase in volume would reduce price by a lesser percentage. For increases in the supply of processed salmon, total revenues would increase, where decreases in supply would cause total revenues to decline. The results of the study also indicated that for a small percentage increase in disposable income, prices would increase but by a lesser percentage. Inverse relationships were noted between the price of salmon and the quantity of canned meat and meat products. Effects of population changes on the price of processed salmon were inconclusive. / Graduation date: 1970

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Heat transfer in canned particulate system in Newtonian and non-Newtonian liquids was studied during end-over-end agitation thermal processing in a pilot scale rotary retort. Computational methods for conventional overall heat transfer coefficient (U) and fluid to particle heat transfer coefficient (hfp) were found unsuitable in high viscosity fluids. A methodology for evaluating an apparent heat transfer coefficient (hap) between retort medium and particle, and an apparent overall heat transfer coefficient Ua between retort medium and can fluid was proposed. Use of h ap and Ua concepts permitted direct predictions of particle temperature and lethality based on retort temperature. / An L-16 orthogonal experimental design of experiments was carried out to select system factors that significantly affected hap and U a values for particles in high viscosity non-Newtonian and Newtonian fluids. Experiments using central composite rotatable design and full factorial design were carried out to study the effects of selected significant factors on hap and Ua. / Using all data obtained, dimensionless correlations were developed for the prediction of hap and Ua values. The developed correlations showed a good agreement with the experimental data. More precise predictions were achieved with trained artificial neural network (ANN) models. The results of ANN models could be compiled using algebraic equations and were included so that hap and Ua values could be predicted without actually using the ANN software. A flow visualization study was conducted to better understand the heat transfer behavior in high viscosity fluids. Results showed that in particulate high viscosity fluids, the particle liquid relative movement was very weak, implying that the heat transfer between them could converge to conduction-conduction rather than convection-conduction, which results in erroneous and unusually large hfp values.

There is no abstract available for this thesis.

The purpose of this study was to determine the phenolic constituents of Bartlett pears and to evaluate the processed samples for extent of discoloration and to relate the two. Pears were obtained from three orchards in the Medford area and from three orchards at each of the three elevations, 500, 1700, and 2300 feet, in the Hood River area. Four replications were made. Values for the total phenol content of the pears ranged from 54.3 to 120.8 milligrams per 100 grams of fresh pear tissue. The leuco-anthocyanin content of the pears ranged from 6.4 to 21.0 milligrams per 100 grams of pear tissue and the flavanol content ranged from 11.3 to 44.8 milligrams per 100 grams of pear tissue. The pH of the pears ranged from 3.70 to 4.09. Color of the pears processed for twenty-five, thirty-five and forty-five minutes was measured. Those pears with the highest concentration of total phenols, leuco-anthocyanin and flavanols and the lowest pH were the pinkest when overprocessed. Pears which were least pink were among the lowest in total phenols, leuco-anthocyanin and flavanols and had the highest pH values. However, among the remaining fruits, the pinker pears were not necessarily those with the higher total phenolic content or the lower pH values. / Graduation date: 1963

Graduation date: 1940