This thesis examines J. H. Todd & Sons Ltd., a British Columbia family-owned and run fish packing company during the years 1881 through 1954. The research presented in this paper outlines the contribution of individual Todd family members to both the success and eventual demise of the company. Also examined is the history of the B. C. salmon canning industry, the evolution of J. H. Todd & Sons Ltd., the role of the company in the broader context of the B. C. fishing industry; and the factors that led to the demise of the company. This thesis relies on documentary primary sources as well as an extensive oral history collection obtained from Todd family members and employees. / Graduate / 0334 / 0509 / 0510 / micfitz@shaw.ca

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

Heat transfer to canned particulate laden Newtonian fluids was studied during free axial agitation thermal processing in a pilot STOCK retort which was modified to simulate the can motion in continuous turbo cookers. Evaluation of heat transfer coefficients (overall, U and fluid to particle, hfp) associated with canned liquid/particle mixtures, while they are subjected to free axial motion is difficult because of the problems involved with attaching temperature measuring devices to liquid and particles without affecting their normal motion. A new methodology was developed to evaluate U and hfp in Newtonian liquids. The methodology involved first correlating U and hfp as a function of input variables for cans in fixed axial mode of rotation in which both particle and fluid temperatures were measured using thin wire thermocouples. Subsequently, only liquid temperatures were measured in cans using wireless sensors in the free axial mode, and hfp values were empirically computed from the developed correlations and the measured temperatures. An L-16 orthogonal experimental design of experiment was carried out to select system and product parameters that significantly influence hfp and U for particles in the Newtonian liquid. With significant parameters selected, a response surface methodology and two full factorial experimental designs were used to relate U and hfp to process variables in each mode of rotation (fixed and free axial modes). / Dimensionless correlations were then developed using the evaluated data for heat transfer coefficients (U and hfp), in canned high viscosity Newtonian liquids (with and without particles) using stepwise multiple non-linear-regressions of significant dimensionless groups. In free axial mode, combining the natural and forced convection, Nu = A 1(GrxPr)A2+ A3(Re) A4 (Pr)A5 FrA 6 (rhop/rhop1)A 7 (e/100-e)A8 (dp/Dc) A9 (Kp/K1)A10 yielded a higher R2 (0.93) than using a pure forced convection model when particles were present in the can. Even in the absence of particles, and with the end-over-end mode of agitation where forced convection dominates, introducing natural convection term (GrxPr), improvedR2 from 0.81 to 0.97. Artificial neural network (ANN) models were also developed for heat transfer coefficient predictions and the trained models gave better predictions than dimensionless correlations. All ANN models developed could be implemented easily in a spreadsheet as either matrices or a set of equations.

A novel simulated food model (ascorbic acid, thiamine and a mixture of glucose and glycine) incorporating celite was developed. Basic kinetic parameters were established and the analysis of this data led to a reconsideration of the fundamental aspects relating the TDT and Arrhenius systems of evaluating kinetic parameters and their meaning. Heat penetration data was obtained for both conduction and convection systems, with the conduction system being characterized by parameters calculated from the heat penetration data. Stainless steel micro-capsules were used to isolate and obtain centerpoint nutrient destruction and compared it to the predictions of two computer models. Computer models were tested and verified for the conduction system and an optimization technique based on a multi-factor objective function evaluated. / Celite simulated a typical conduction system and the kinetics of quality factor degradation varied depending on composition. Centerpoint capsules worked well in evaluating nutrient destruction and provided a means for verifying computer simulations. Predictions from the Teixeira and Ball models indicated that the Teixeira model was a better process predictor. Multi-factor objective functions for maximizing nutrient retention were shown to work well in defining optimal conditions using the Teixeira program, while those based on the Ball model were indeterminate.

The feasibility of using Artificial Neural Network (ANN) models for application in thermal process calculations was studied. / For a better understanding of the effect of process parameters on the evaluation of thermal process, the accuracy of several formula methods (Steele & Board, Ball, Stumbo and Pham) were studied over a wide range of commercial conditions. A computer simulation based on finite difference method of numerical solutions of heat transfer to packaged foods in cylindrical containers was applied to obtain the time-temperature data for designed conditions (retort and initial temperatures, thermal diffusivity, package sizes and processing time). Moreover, the process time and process lethality from this simulation were used as the reference values for the purpose of comparison. The accuracy of methods was evaluated based on the variation of each parameter over the range of conditions employed in the study. / As the final goal of the study, a multi-layer ANN model was developed as an alternative to thermal process calculations. (Abstract shortened by UMI.)